Mushroom Free Gluten Free Peach Pecan Cottage Cheese Bowl
Sweet, juicy peaches paired with creamy cottage cheese and warm, cinnamon-spiced pecans — this bowl is the kind of effortless meal that feels far more indulgent than it has any right to. The contrast of textures is genuinely satisfying: silky, protein-packed cottage cheese underneath, tender ripe fruit in the middle, and those toasty, fragrant pecans adding a satisfying crunch on top. A quick toast in a dry skillet is all it takes to transform the pecans into something deeply nutty and aromatic, and tossing them straight from the heat with cinnamon and salt locks in that flavor beautifully. A honey drizzle ties everything together with just the right touch of sweetness, and the optional vanilla stirred into the honey before drizzling adds a subtle warmth that makes the whole bowl feel a little more special. There are no fungi-derived ingredients anywhere in this recipe, so it's a completely clean, worry-free choice for anyone navigating that particular sensitivity. It works just as well as a quick breakfast as it does a light lunch or even a satisfying afternoon snack.
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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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