Cottage Cheese, Pineapple and Bran Flakes

Cottage Cheese, Pineapple and Bran Flakes for Breakfast

Cottage cheese, fresh pineapple, and bran flakes makes an incredible breakfast.

I buy large curd cottage cheese because I love the texture of the gorgeous, tangy curds. A half cup of cottage cheese is a great base for your morning fruit, and the creamy flavor compliments the bright-and-sweet pineapple just perfectly. Bran flakes add some more fiber, and plenty of crunch. They won’t get soggy quickly, either.

My husband is funny about cottage cheese; he only likes it with non-sweet foods like tomatoes, and that only rarely.

I think it’s a far more versatile food, and I could eat it nearly every day. I grew up eating cottage cheese with canned pears (still love that), and these days I’m likely to top it with anything from fresh sprouts and almonds to cantaloupe cubes, frozen raspberries, edamame, or raw spinach leaves. I like fresh ground black pepper on it, too. Delicious.

I pity all the people having plain Cheerios and milk for breakfast.

Don’t you?

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11 Responses to Cottage Cheese, Pineapple and Bran Flakes for Breakfast

  1. Deirdre Reid May 16, 2011 at 7:24 pm #

    I like your weird, some would say, not me, combos. My childhood snack was cottage cheese and applesauce mixed together. Hideous looking but yummy. I have some cottage cheese leftover from a recent recipe. I’ve been eating it plain but I need to expand my horizons a bit and add some fruit to it, and maybe ground flax seed or generic GrapeNuts — *that* would be yummy. Thanks for the inspiration!

    • Lisa Creech Bledsoe May 16, 2011 at 10:08 pm #

      Is it weird, really? Heehee. I like that idea.

      A recipe — what are you making that has cottage cheese in it, Deirdre? The only thing I know of that has cc as an ingredient is lasagna and white trash jello. 🙂

      I LOVE your idea of ground flax seed and GrapeNuts. Yum.

      • Deirdre Reid May 17, 2011 at 10:13 am #

        Yes, this mushroom casserole, which I’ll blog about soon, has a little cottage cheese in it. It’s super delicious. Good for a veggie meal or a side. I’m thinking it’d be great at Thanksgiving or a potluck.

        • Lisa Creech Bledsoe May 17, 2011 at 10:51 am #

          Impressive. It’s not often that I undertake a dish like that. I do adore mushrooms, tho. And onions! And garlic.

          Have you seen the unbelievable variety of mushrooms you can get at the Chinese supermarket? Holy moly, I’m totally outta my league when I go in there. This makes me think that I need to get my Chinese girlfriend to go in there with me again so I can figure some good ‘shrooms to try.

          Or hell, I could just man up and go alone. 🙂

          • Deirdre Reid May 17, 2011 at 3:40 pm #

            It’s incredibly easy to make.

            Are you talking about the Asian supermarket with the initials, like A&J or something like that, that’s right off 70 on the left as you leave Garner heading into Raleigh? That’s the only one I’ve been too, only once. It’s wild in there. Not everyone speaks English, I learned. The next time I plan to go, I’ll let you know so we can take it on together, or you let me know when you go.

            • Lisa Creech Bledsoe May 17, 2011 at 8:33 pm #

              I haven’t been in the Garner/Raleigh one, but would love to go with you! I live like 4 miles from there. (I have been to the one in Cary.)

              It could be a kickin’ field trip thingy. I would say a recon first, then a recipe hunt, based on what we find there, yes? Or the other way around?

              • Deirdre Reid May 17, 2011 at 10:11 pm #

                Recon is a good idea, plus there’s bound to be something to buy even without a recipe in mind. I remember lots of greens and cool-looking fruit. Plus I wonder if there might be frozen appetizer type thingies.

  2. Margaret Reyes Dempsey May 17, 2011 at 8:32 am #

    Every morning I eat half a Greek yogurt, half a pear, a handful of sliced almonds, and some blueberries. um num num.

    • Lisa Creech Bledsoe May 17, 2011 at 9:24 am #

      Dee. Vine. Do you ever get tired of it? (I have about four standard breakfasts I rotate through.)

      PS: Greek yogurt is the awesome, even though I swore not to use that word anymore.

      • Margaret Reyes Dempsey May 17, 2011 at 11:48 am #

        Not really. Occasionally, I’ll switch to red quinoa with fruit and nuts or oatmeal on a really cold day.

  3. Deirdre Reid May 17, 2011 at 10:14 am #

    Since we’re still talking about breakfast, the last few mornings I’ve had sliced kiwi on ricotta on toasted wheat bread. Strawberries are another one of my rotations with that.

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