Cottage cheese and acorn squash toast.
Farmer cheese is basically a very dry cottage cheese with most of the whey (liquid part) pressed out of it. Its texture is very similar to ricotta Farmer cheese is low-fat, has low levels of lactose (so those who have difficulty digesting dairy would most likely have no problem with it), has descent levels of protein, and is super mild and versatile. It’s most common usage is for fillings in Eastern European dishes such as blintzes, but here I’ve used it as a spread on toasted bread that you can top with a wide array of vegetables, fruit, seeds, etc.
- 4 Slices Toasted rye bread Or any other bread
- 100 g Farmers cheese or regular cottage cheese
- 1 Acorn squash
- 2 tbps Olive Oil
- 1/4 tsp ground nutmeg
- 1 tsp Pumpkin seeds
- Salt and pepper to taste
- Toast bread of choice to desired color.
- Spread a tsp cottage cheese over toast.
- Acorn squash prep
- Roast the squash on a baking sheet lined with parchment paper (easier cleanup) for about 20-25 minutes until the squash is soft. Let it cool and just peel off the skin with your fingers- it will come off very easily! Spread the farmer cheese on toasted bread (pumpernickel, whole grain, rye, sourdough).
- Top with the slices of squash, and finish with salted pepitas (pumpkin seeds) to add some crunch, extra protein, omega-3 fats, and magnesium!
A faster option is to just add a drizzle of honey to the cheese. Eat this before or after a workout, for breakfast, or as a side with your favorite soup. Enjoy!