Cottage cheese is important to me. Without it, I would devolve into a hangry, pouty pile of woman, and I would definitely have a hard time meeting my daily protein goal—a goal I am still getting used to, even after a year of weight training. The concept of eating to get stronger feels novel, which is weird because that’s really the whole point of food.
I shovel cottage cheese into my mouth to feed the beast within, but I also genuinely enjoy it. It makes a perfect no-cook breakfast, it looks absolutely gorgeous when whipped, and it does some pretty incredible things when added to a batch of pancakes. It’s also loaded with protein and, when combined with evaporated milk, makes a creamy, surprisingly indulgent pasta sauce.
Turn Cottage Cheese Into a Creamy, Protein-Packed Pasta Sauce
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