Soy Free Gluten Free Peach Pecan Cottage Cheese Bowl
Ripe summer peaches, warm-spiced toasted pecans, and creamy cottage cheese come together in a bowl that feels indulgent but takes almost no time to pull off. The real magic here is in those pecans — a quick toast in a dry skillet with cinnamon and salt transforms them into something deeply fragrant and satisfying, adding crunch and warmth to every bite. A drizzle of honey ties everything together, and a splash of vanilla in that honey takes the whole thing somewhere almost dessert-like. Cottage cheese can be surprisingly tricky to navigate when you're avoiding soy, since some brands sneak in soy-based additives or stabilizers — so checking your label here genuinely matters. This recipe keeps things clean and straightforward, leaning on whole, recognizable ingredients with nothing hidden in the mix. It works beautifully as a high-protein breakfast, a light lunch, or even a wholesome afternoon snack when peach season is at its peak.
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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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