Had some hail last night compliments of a tornado. Thankfully my car was spared. Last night I actually had the pleasure of going to dinner at Bronte with four students in town to interview for the same PhD program in which I am. Power went out at the restaurant, but only for a few minutes. Would’ve been kinda cool to eat by candle-light, assuming of course that they could still prepare our food! Afterwards we went to Muddy’s Bake Shop and I had the best Hello Dolly bar ever. That is now on my list of things to-make at home.
For breakfast this morning I was craving something other than yogurt or cereal, which are my typical weekday-morning choices (hey, at least I eat breakfast). I was very happy when I realized I had everything needed for a recipe which had been bookmarked too long ago. I kinda skimped on the topping cause I ran out of berries so don’t use my photo as an example of how much to use. Load them on! But I enjoyed it regardless, such a great treat in the morning. Also, serve this with scrambled eggs!
1 cup low fat cottage cheese
1/2 cup frozen mixed berries (blueberries, raspberries, blackberries for me), plus extra, thawed, for garnish
1/2 tsp vanilla extract
4 whole-wheat English muffins, split
- Mix cottage cheese, berries and vanilla in a blender until smooth.
- Toast each muffin half and spread with cheese mixture. Top each muffin with a few berries.
Source: Adapted from SELF