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When it comes to healthy, high-protein dairy in recipe hacks, it may be cottage cheese that will get the vast majority of attention. But?part-skim or maybe nonfat ricotta needs a invest your shopping cart software, too. A 1/4-cup serving of part-skim ricotta cheese provides 7 grams of protein leading to 70 calories, depending on the brand. Nonfat ricotta costs you anywhere from 30 to?45 calories per serving for the exact same amount of protein. You should also get almost Fifteen percent of one’s daily calcium. Here are several delicious ricotta recipes to acquire started. (Meanwhile, if you want cheese-and who doesn’t?-you’ll probably want to have ready the healthiest cheese in the world.)

Ricotta Toast, Two?Ways

Can’t decide between sweet or savory? These toasts are an easy way to help make obviously any good quick weekday breakfast seem luxurious.
Makes 2

Ingredients

  • 4 slices whole-grain bread
  • 1/2?cup part-skim ricotta cheese
  • 1/2 cup strawberries, sliced
  • 1 teaspoon honey
  • 1 small tomato, diced
  • 1 teaspoon olive oil
  • 1 teaspoon dried basil or 1 tablespoon chopped fresh basil
  • Salt and pepper to taste

Directions

  1. Toast bread, and spread 2 tablespoons ricotta on each slice.?
  2. Top 2 slices with berries and honey. Top additional 2 slices with tomatoes, organic olive oil, basil, and salt and pepper.

Blueberry Ricotta Oatmeal

Ricotta elevates an effective bowl of oats in to a creamy treat with a balanced combined protein and complex carbs.?
Makes 2

Ingredients

  • 1/3?cup rolled oats
  • 1 cup water
  • 1 tablespoon ground flaxseed
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • 3/4 cup blueberries, divided
  • 1/4 cup part-skim ricotta
  • 1 tablespoon sliced almonds (optional)

Directions

  1. Bring water to a boil. Add oats, flaxseed, and cinnamon and minimize heat.?Cook on low until practically all liquid have been absorbed.
  2. Add vanilla and 1/2?cup of blueberries. Cook another minute.?
  3. Turn off heat and stir in ricotta.?Pour oats inside of a bowl and top with remaining blueberries and almonds.

Fruit Pizza

Making your individual crust using oats allows you to sneak up some whole grains. It is possible to swap out of the berries for whatever fruit that suits you.
Makes 8

Ingredients

  • 1 1/2 cups instant oats, divided
  • 1 teaspoon cinnamon
  • 5 to?6 tablespoons cold butter or coconut oil
  • 2 cups part-skim ricotta
  • 1 to?Two tablespoons maple syrup, honey, or stevia
  • 2 cups mixed berries
  • 2 tablespoons coconut flakes

Directions

  1. Preheat oven to 375F. Process 1/2?cup?oats in a very blender up until the texture is floury.?Mix oats, oat flour, cinnamon, and butter or coconut oil with clean hands or perhaps a pastry cutter until crumbly.?
  2. Press into?lightly greased or parchment paperClined 9-inch pie plate.?Bake crust at 375F for 10 to?15 minutes or until lightly browned.?
  3. Meanwhile, mix ricotta and syrup, honey, or stevia until desired sweetness is reached.?
  4. When crust is very cooled, spoon ricotta onto surface and spread evenly. Top with fruit and sprinkle coconut flakes over top.?Serve cold.

[Psst…Loving these healthy ricotta recipes from Jessica Cording? Look into her tasty twists on cauliflower rice.)

Peaches and Cream Ricotta Smoothie

The combo of protein and carbs with this smoothie is really a perfect post-workout drink.

Ingredients

  • 1 cup?unsweetened nondairy milk or?1% cow’s milk
  • 3/4 cup frozen peaches
  • 1/4 cup part-skim ricotta
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • 1 cup ice

Directions
Blend ingredients within a blender until smooth.

Ricotta Cheesecake Dip?

Work with this as a dip for the favorite fruit or perhaps host to yogurt or all kinds of cheese to get a snack or breakfast.

Ingredients

  • 1 cup plain nonfat or 2% Greek yogurt
  • 1 cup fat-free or part-skim ricotta
  • 2 tablespoons coconut flour
  • 1/4 teaspoon vanilla
  • 1 teaspoon?stevia

Directions
Process ingredients within a food processor until smooth.?

Ricotta and Spinach Omelet

Ricotta is surprisingly great in omelets. Add any other salt.
Serves 1

Ingredients

  • 2 teaspoons coconut oil, coconut oil or butter
  • 1 egg and a pair of egg whites (or 2 whole eggs, if preferred)
  • 1 cup baby spinach leaves, torn
  • 1/4 teaspoon garlic powder
  • 2 teaspoons this kind of oil, coconut oil or butter
  • 1/4 cup part-skim ricotta
  • sea pepper and salt to taste

Directions

  1. Beat egg and egg whites in a tiny bowl. Add spinach and garlic powder.
  2. Heat oil or butter in the skillet over medium-low heat. Pour egg mixture to coat.
  3. Cook until eggs are almost set and spread ricotta over half the omelet. Cook until cheese is warm and eggs are placed.
  4. Fold omelet in two and slide onto a plate. Season with pepper and salt to taste.

Meatless Monday Ricotta Pasta

This satisfying pasta dish provides ample protein despite being meat-free.
Serves 4

Ingredients

  • 2 cups dry whole-wheat pasta
  • water in order to smoke pasta
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 2 medium zucchini, sliced into half-moons
  • 1 cup part-skim ricotta
  • 1 1/2?cups thawed frozen peas
  • 1 tablespoon fresh basil leaves
  • sea pepper and salt to taste

Directions

  1. Bring a pot of water to some boil. Salt the stream and add pasta. Cook based on package directions.
  2. Meanwhile, heat organic extra-virgin olive oil in a very large skillet. Saut?onion until translucent. Add garlic and cook another minute. Add zucchini and saut?until soft. Stir in peas and cook another minute until warmed through. Make time for.
  3. Drain pasta, reserving about 1/2 cup from the pasta water. Revisit pot. Toss vegetable mixture with pasta over low heat. Add ricotta. Toss until well-coated.
  4. Divide between four bowls. Top each with basil leaves and season with pepper and salt to taste.

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