Carmelo’s Cottage Cheese & Peach Breakfast Blend
8 oz. cottage cheese
3 tsp. organic Agave nectar
¼ c. milk (or if you’d like to reduce the dairy, you can use rice milk)
1 peach, skinned and halved
A pinch of poppy seeds
Directions: Combine cottage cheese, agave nectar and milk in a food processor and blend until smooth. Place the mix in a ramekin and put in the freezer for about 15 minutes (and talk romantically to the one you love).
While it’s chilling, place half the peach in the food processor and puree.
Cut the remaining peach half into slices. Scoop out the cottage cheese mixture onto the center of the plate and arrange the peach slices around it. Drizzle the peach puree over the arrangement. Sprinkle a pinch of poppy seeds over the top for color contrast and crunch, decorate with a mint leaf and enjoy!
(Cook’s note: protein satisfies the appetite as well as digests slowly to help keep those highs and lows from hitting us.)