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greek yogurt blueberry crunch bagels

glazed air fryer donuts sitting on wire rack.

easy air fryer apple cider donuts

fun on social

@graceelkus

healthy fridge desserts are my love language 😍

healthy fridge desserts are my love language 😍 and these Erewhon-inspired raw cinnamon rolls with a @sunsweetgrowersinc prune twist have truly been a top tier sweet treat throughout my pregnancy #ad 

I have been loving adding these prunes to snacks and treats. They taste delicious and support my digestive health.

full recipe at the link in bio or comment RECIPE to get a link sent to your DMs

will forever be singing the praises of cottage che

will forever be singing the praises of cottage cheese mac and cheese 🧀🧀🧀

serves 6

1/2 teaspoon kosher salt, plus more for the pasta water
16 ounces short protein pasta
1 (15-ounce) can pumpkin puree
1 cup full-fat cottage cheese
1 cup 2% or whole milk
2 tablespoons cornstarch
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1/4 teaspoon grated nutmeg
1/8 to 1/4 teaspoon cayenne pepper (depending on spiciness preference)
Freshly ground black pepper
4 ounces sharp Cheddar cheese, grated (about 1 cup)
4 ounces Gruyere cheese, grated (about 1 cup)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Reserve 1 cup of the pasta water; drain.

In a blender or food processor, combine the pumpkin, cottage cheese, milk, cornstarch, mustard, garlic powder, nutmeg, cayenne, 1/2 teaspoon salt and several grinds black pepper.

Let the pasta pot cool down slightly (or rinse it with cold water), then add the sauce. Cook over medium-low heat, stirring occasionally, until bubbling and beginning to thicken, 6 to 8 minutes. Stir in a splash of the pasta water, then remove from the heat.

Add the cheese in handfuls, stirring between each addition, until melted and smooth. Taste and season with more salt, if needed. Add the cooked pasta and stir gently until evenly coated with sauce. Add more of the reserved pasta water to loosen the sauce as needed.

Serve as-is, with toasted breadcrumbs for crunch, or with chopped fresh herbs for a pop of color.

thanksgiving brunch dish, solved ✅ #gothamgreens

thanksgiving brunch dish, solved ✅ #gothamgreenspartner

this stunning quiche will fill you up without weighing you down, thanks to cottage cheese instead of heavy cream in the filling. plus, it’s flavored with my favorite flavor booster: @gothamgreens classic pesto.

grab the full recipe here (also linked in my bio):
https://graceelkus.com/recipes/deep-dish-cottage-cheese-quiche/

$steam + smash is my new life’s motto 🥕🔨 🥕🔨 #ad goodbye candied baby carrots, HELLO crispy smashed parmesan carrots — made in a fraction of the time (in the microwave !!!) thanks to my @cookanyday dishes. Could truly eat these as a side for any meal. grab the full recipe at www.graceelkus.com! inspired by @cherylshealthylife$

cozy, one-pot fall perfection 🍂🍁🥕🧡☺️

to make it:

1 medium butternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash (or use a mix of squash, carrots, and sweet potatoes)
2 tablespoons olive oil, divided, plus more for serving
1 1/2 teaspoons kosher salt, divided, plus more as needed
Freshly ground black pepper
1/2 bulb garlic (bottom half only)
4 sprigs fresh thyme, plus leaves for garnish
1 (15-ounce) can white beans, drained and rinsed
1 cup full-fat small-curd cottage cheese
2 tablespoons pure maple syrup
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1 (32-ounce) box low-sodium vegetable broth (4 cups)
Toasted pepitas, for serving
Crusty bread, for serving

Heat the oven to 425°F. Place the cottage cheese on the counter so it can start to come to room temp.

Peel and seed the squash (and/or other root veggies) and cut into 1-inch cubes. Transfer to a large Dutch oven. Drizzle with 1 tablespoon of the oil, season with 1 teaspoon of the salt and several grinds pepper, and toss to coat.

Nestle the garlic half into the center of the squash, making sure it touches the bottom of the pot. Scatter the thyme sprigs on top and drizzle with remaining 1 tablespoon oil. Roast, covered, until the squash is very tender, 45 to 55 minutes.

Remove the pot from the oven; discard thyme sprigs. When cool enough to handle, remove the roasted garlic bulb and carefully squeeze the cloves into the pot.

If using an immersion blender: Add the beans, cottage cheese, maple syrup, nutmeg, and cayenne. Pour in 3 cups of the broth. Blend until smooth, adding more broth as needed to reach your desired consistency.

If using a stand blender: Transfer the squash and the garlic to the blender and then continue as directed above.

Place the Dutch oven over medium-low heat to re-warm the soup. Taste and season with salt and pepper, as needed.

Ladle into bowls and garnish with toasted pepitas, fresh thyme leaves, and a drizzle of oil. Serve with crusty bread.

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