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Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes

Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes

Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes

hi, I’m grace

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@graceelkus

the most fun dinner we’ve had in awhile 🤩 co

the most fun dinner we’ve had in awhile 🤩

comment “recipe” and I’ll send it to your DMs! you can also find it at graceelkus.com

thank you to @shredhappens for the inspo and to @ninaelder for sending it to me 🥒🥒🥒

5-ingredient banana pudding cups!! 🍌🍌🍌 c

5-ingredient banana pudding cups!! 🍌🍌🍌

cottage cheese 🫶 banana, so this one was a no-brainer. comment “BANANA” and I’ll send you the recipe, or find it below.

1 (5.3-ounce) cup 2% or full-fat cottage cheese (like the @good_culture cups); or a heaping 1/2 cup
1 to 3 teaspoons pure maple syrup
splash of pure vanilla extract
1 ripe banana (spotty but not black), sliced, divided
a few nilla wafers, graham crackers, or cinnamon cookies (I like the @simplemills Honey Cinnamon Sweet Thins)

Drain the cottage cheese, if needed. (The less liquid you start with, the thicker the pudding).

Combine the cottage cheese, maple syrup, vanilla, and half the banana slices in a mini food processor or high-speed personal blender. Process until smooth, scraping down the bottom and sides as needed. Taste and add more maple syrup until it’s your preferred level of sweetness.

Add one-third of the pudding mixture to the now-empty cottage cheese cup (or small bowl). Crumble in a cookie or two (exactly how many you need will depend on what size your cookies are. I use two cinnamon thins per layer). Add half the remaining banana slices.

Add another one-third of the pudding mixture, followed by more cookies and the remaining banana slices. Top with the remaining pudding.

Enjoy immediately, or refrigerate up to overnight (the longer it sits, the softer the cookies will become, so this is just personal preference). I like to wait about half hour!

Top with a few more cookie crumbles before serving.

inspired by @sophiesorensenn

#cottagecheeserecipes #bananapudding

almond butter date shake cups🍦🍫 if you’ve

almond butter date shake cups🍦🍫

if you’ve been skeptical of this series, start here!!!

dates + nut butter + chocolate is a no-brainer, and the vanilla and cinnamon give it date shake vibes 🤤
the texture is like a whipped no-bake cheesecake

sprinkle some peanuts on top for a snickers twist, or add a little granola to the bottom for some extra crunch (my preference)

grab the recipe below, or comment “RECIPE” and I’ll send it straight to your DMs 🥰

1 (5.3-ounce) cup 2% or full-fat cottage cheese (like the @good_culture cups); otherwise measure out a heaping 1/2 cup
1/4 cup plain Greek yogurt (I always use @fage)
1 tablespoon pure maple syrup
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 Medjool date, pitted and chopped (I always use @rancho_meladuco_date_farm)
1 tablespoon granola (optional; I like @purely_elizabeth cookie granola)
1 tablespoon almond butter
1/2 ounce bittersweet chocolate, chopped (or ~2 tablespoons dark chocolate chips; I love @hukitchen)
1/2 teaspoon refined coconut oil

Drain the cottage cheese, if needed. (The less liquid you start with, the thicker the mixture).

Combine the cottage cheese, yogurt, maple syrup, vanilla, and cinnamon in a mini food processor or high-speed personal blender. Process until fully whipped and combined, scraping down the bottom and sides as needed. Add the chopped date and pulse until just incorporated.

Add the granola (if using) to the bottom of the now-empty cottage cheese cup (or small bowl). Spoon the cottage cheese mixture into the cup. Top with the almond butter.

Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave until melted, stirring every 30 seconds. Use a spoon to spread the chocolate over the top of the mixture.

Freeze until the chocolate is completely set, at least 10 minutes and up to 1 hour. (Any longer, and the mixture will begin to freeze…you instead want it to be a thick pudding/mousse-like texture). I’d say 20-30 minutes is the sweet spot.

Crack the chocolate shell and dig in! 🥄

*giveaway closed* Big fan of one container that c

*giveaway closed*

Big fan of one container that can do 👏it 👏all 👏#ad @cookanyday

I’m giving away TWO 8-Piece Everything Dish Everyday Sets. Like this post and comment “EVERYTHING” and you’ll automatically be entered. Must reside in the continental U.S. Open until 04/25.

to make the protein-packed sweet potato boats:

2 medium sweet potatoes
1 (15.5-ounce) can black beans, drained and rinsed
1/2 cup cottage cheese
1/4 cup chopped fresh cilantro, plus more for serving
1 teaspoon each ground cumin, smoked paprika, and garlic powder
4 ounces cheddar, pepper jack, or monterey jack cheese, grated (1 cup), divided
hot sauce (optional)
avocado, lime wedges, and toasted pepitas, for serving

Rinse the potatoes, prick with a fork, and steam in the microwave until tender, 8 to 10 min. Alternatively, slice in half lengthwise, rub with oil, and roast cut-side down at 425°F for 25 to 30 min.

Meanwhile, in a large bowl, stir together beans, cottage cheese, cilantro, spices, half the grated cheese, 1 teaspoon kosher salt, several grinds black pepper, and a few dashes hot sauce (if using).

Halve the potatoes (if necessary), scoop out the flesh, and transfer to the bowl. Stir to combine; season with salt to taste. Divide between the potato skins and top with remaining cheese.

When ready to eat, microwave until heated through and the cheese is melted. Alternatively, broil 2 to 4 mins.

Top with avocado, cilantro, a squeeze of lime juice, pepitas, and more hot sauce.

calling all crispy cheese lovers…#FoodNeedsFeta

calling all crispy cheese lovers…#FoodNeedsFeta #AthenosPartner

these breakfast tacos are creamy, crunchy, tangy, salty, and just the right amount of spicy 🌶️

comment “recipe” and I’ll send it straight to your inbox, and find @athenosfeta at your local grocery #AthenosFeta

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