Tomato Basil Bruschetta With Cottage Cheese
Snacks are my thing. I’m that girl who rolls into work with a lunch bag half the size of a microwave. I have many small containers filled with nibbles to keep me entertained throughout my nine-hour shift.
It’s about balance and I tend to separate my carbs, fats, and proteins when I snack so I can have more. However, on my off days, I love to venture everywhere for anything and everything. It’s a trait I’ve inherited from my mother. She always used to say things like, “If you don’t look and see things, you’ll never know.” She also used to love languishing in the aisles of the supermarket and comparing things. I’m very much the same. I try new things almost every week and am also always on the hunt for bargains.
As summer rolls on in, I’ve noticed how we’ve been eating lighter lunches in our home. This may be considered a snack for many people, but it can also be a full-on lunch with a salad if you’re looking for some inspiration for a summer meal.
I also make this using 3 crackerbread or 2 Rye-Vita.
Facts about snacks: It’s a multi-billion dollar industry and it can cripple your diet if you choose ones that are convenient, but not so nutritious. Snacks aid in getting every individual to their fruit and vegetable goal for the day. Preparing snacks in advance to re-boot your energy levels and avoid sugar cravings are good. It will keep your cholesterol at a healthy level and you’ll begin to notice that the midday lull - I still have it some days - will vanish if you’re consistent. The more protein you eat, the less cravings you will have. Fact!
Ingredients (1 portion)
Fresh bruschetta (I make my own)
1/3 cup fat-free cottage cheese
1 ripe jam tomato
cucumber slices (optional)
handful of basil leaves
few sprigs of thyme
chili oil for flavour
or balsamic vinegar
Method
Butter your bruschetta with cottage cheese.
Chop a few basil leaves, and sprinkle them on top of the cheese.
Add cucumber and tomato slices.
Drizzle with chili oil and balsamic. Only use 1tsp.
Crack black pepper and salt over the top.
Sprinkle a few sprigs of thyme on top of the tomatoes.
Enjoy cold.
