Blueberry cottage cheese bake

 

• 2 cups cottage cheese
• 1 cup rolled oats
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 cups fresh or frozen blueberries
• 1/4 teaspoon salt

INSTRUCTIONS

• Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
•  Mix the Wet Ingredients: In a large mixing bowl, combine the cottage cheese, rolled oats, honey (or maple syrup), eggs, vanilla extract, and cinnamon. Stir well until thoroughly blended.
• Add the Blueberries: Gently fold in the blueberries and salt, taking care not to crush the berries.
• Prepare for Baking: Pour the mixture into a greased baking dish, spreading it out evenly.
• Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and the mixture is set.
• Cool and Serve: Allow it to cool slightly before slicing. Serve warm for a delightful, protein-packed breakfast.

Lemon garlic salmon

 Ingredients (Serves 2–3) 

2–3 salmon fillets 

1 tablespoon olive oil 

2 cloves garlic, minced 

1 lemon (zested and juiced) 

1 cup broccoli florets 

1 cup bell peppers, sliced 

1 cup zucchini, sliced 

½ teaspoon black pepper 

½ teaspoon paprika or Italian seasoning 

Instructions 

1.Preheat oven to 400°F. 

2.Place salmon and vegetables on a lined baking sheet. 

3.Drizzle with olive oil, lemon juice, and zest. Sprinkle with garlic and seasonings. 

4.Toss vegetables to coat evenly; place salmon skin-side down. 

5.Bake for 12–15 minutes, or until salmon flakes easily with a fork and vegetables are tender. 

Swap vegetables based on what you have on hand, Brussels sprouts, asparagus, or green beans work well. Serve with a side of quinoa or brown rice for added fiber. 

Season with herbs instead of salt to keep sodium in check.

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