Brazil Nut Free Gluten Free Peach Pecan Cottage Cheese Bowl
Ripe summer peaches, creamy cottage cheese, and warm toasted pecans come together in a bowl that feels indulgent but takes almost no time to pull off. The magic here is in the skillet step — just a few minutes of dry-toasting transforms the pecans into something deeply fragrant and nutty, then a quick toss with cinnamon and salt makes them genuinely hard to stop snacking on before they even hit the bowl. Full-fat cottage cheese brings a rich, protein-packed base that pairs beautifully with the juicy sweetness of fresh peach slices. A honey drizzle ties everything together, and if you stir in a splash of vanilla first, the whole thing takes on a warm, almost dessert-like aroma. This is the kind of recipe that works just as well for a lazy weekend breakfast as it does for a light lunch or post-workout snack. Every ingredient here is naturally free from the tree nut you're avoiding, so there's no label-reading stress — just a genuinely satisfying bowl you can feel good about.
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Learn more →Ingredients
2 servings
- ½ cup pecan halves
- ¼ tsp ground cinnamon
- ⅛ tsp fine salt
- 2 cups full-fat cottage cheese
- 2 medium ripe peaches, pitted and sliced
- 2 tbsp honey
- ¼ tsp vanilla extract (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and a shade darker, about 3–4 minutes. Watch closely, as they can burn quickly. Remove from heat and toss immediately with the cinnamon and salt.
- 2
Divide the cottage cheese evenly between two bowls.
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