Seed Oil Free Gluten Free Peach Pecan Cottage Cheese Bowl
Ripe summer peaches, toasted cinnamon pecans, and creamy full-fat cottage cheese come together in a bowl that feels indulgent but takes almost no time to pull off. The whole thing is built from whole, recognizable ingredients — no processed oils, no mystery additives, just real food that tastes genuinely good. Toasting the pecans in a dry skillet is the small move that makes a big difference, coaxing out a deep, nutty fragrance and giving them a satisfying crunch against the cool, pillowy cottage cheese. A drizzle of honey ties everything together with natural sweetness, and a whisper of vanilla in that honey takes the flavor somewhere almost dessert-like. For anyone navigating refined and industrial seed oils, this kind of recipe is a breath of fresh air — every ingredient is straightforward, and nothing is hiding anything. It works just as well as a lazy weekend breakfast as it does a light afternoon snack, and the assembly is barely more than layering and drizzling.
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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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