Hi! I’m back with the latest edition of my column Good for You. Each month I’m sharing a healthy recipe that comes together in 10 ingredients or fewer. This time, we’re talking smoothies. We’ve all had an unpleasantly watery one! How to solve such a travesty? Greek yogurt, avocado, and frozen banana are common options, but each offers a compromise in flavor (too tangy, too buttery, too banana-y). Cottage cheese achieves an unexpectedly delightful middle ground for a smoothie that’s thick and flavorful, but doesn’t mandate a laundry list of expensive ingredients. Keep reading for my full column and the recipe.
I recently had to visit not one, not two, but three different supermarkets to find a single container of cottage cheese. At each one I was met with empty shelves. If that isn’t a sign an ingredient is trending!
Cottage cheese’s current popularity is certainly tied to our culture’s obsession with protein. I can’t seem to pass a day without seeing a cottage-cheese-based “high-protein” dip, pasta, even cookie dough.
We’ve seen cottage cheese in the zeitgeist before, when low-fat diets ruled the day (scooped into an underripe cantaloupe half or perched atop a lettuce leaf). After a brief overshadowing by Greek yogurt, cottage cheese is firmly back on the minds of those considering their nutrition. But now there’s one big difference to years prior.
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