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@graceelkus

sheet pan @good_culture cottage cheese French toas

sheet pan @good_culture cottage cheese French toast casserole!! (yes those are all my favorite words in one sentence)

it’s crispy, it’s custardy, and it’s packed with 20 grams of protein per serving. @good_culture for the win, once again 🙌

comment “recipe” and I’ll send it to your inbox, or find it at graceelkus.com.

inspired by @thegiadzy
#goodculturepartner

they went viral for a reason, and now they’re al

they went viral for a reason, and now they’re all in one place!!

comment “squash” and I’ll send you the recipes 🍝

you can also find them linked in my bio, and at graceelkus.com

fluffy cottage cheese pancakes… but make them sh

fluffy cottage cheese pancakes… but make them sheet pan 👀 which vibe are you??

comment “pancakes” and I’ll send you a link to all three 🎃🍌🍓

you can also find them at graceelkus.com, and linked in my bio 💕

EASY high-protein pasta with a twist 🌿🧄🍋

EASY high-protein pasta with a twist 🌿🧄🍋

I’ve had this recipe from @tenderherbs saved for forever and finally tried it out with the addition of cottage cheese. I knew it’d be good but didn’t know it’d be THIS GOOD 🤤

adding cornstarch to the sauce, using full-fat cottage cheese, and heating over medium-low prevent the cottage cheese from separating.

serves 4 to 6 (can easily be halved)

Ingredients:

Kosher salt
1 pound short pasta (use protein pasta for extra protein)
1 cup frozen peas
1/2 round Boursin garlic and fine herbs cheese
1 cup full-fat cottage cheese
1 tablespoon cornstarch
Zest and juice of 1/2 lemon, plus more to taste
Freshly ground black pepper

Directions:

Bring a large pot of heavily salted water to a boil. Add the pasta and cook 1 minute less than package directions for al dente. Add the peas during the last 2 minutes. Reserve ~1 1/2 cups of the pasta water, then drain. Drizzle with oil to prevent sticking, if needed.

Meanwhile, in a high-speed blender, combine the Boursin, cottage cheese, cornstarch, lemon zest and juice, 1/2 teaspoon salt, and several grinds pepper. Add a splash of pasta water and blend until smooth. Add more pasta water as needed until it’s thick but pourable.

Rinse out the pasta pot with cold water to cool it down; dry. Add the sauce and cook over medium-low heat until it starts to bubble and thicken, 2 to 3 minutes. Add the pasta and peas and toss, adding more pasta water as needed, until the sauce clings to the pasta.

Season with salt and lemon juice to taste, then top generously with more black pepper and lemon zest.

ready so fast you can be eating one tonight 🙌

ready so fast you can be eating one tonight 🙌

comment “cups” for the link to all four recipes, or find them at graceelkus.com

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