Whipped Cottage Cheese Smoothie Bowl
This cooling, high-protein smoothie bowl blends whipped cottage cheese, frozen strawberries, and fiber-rich basil seeds for a creamy, cortisol-supportive breakfast. Naturally sweetened with a Medjool date and boosted with healthy fats and protein, it’s perfect for summer mornings when your body needs nourishment without a blood sugar spike.
Equipment
- Blender
- small bowl
- measuring cups and spoons
Ingredients
For the Smoothie Base
- ¾ cup full-fat cottage cheese
- ½ cup frozen zucchini or frozen cauliflower rice
- ½ cup frozen strawberries
- 1 Medjool date pitted
- 1 –2 tbsp coconut cream the thick kind from a can, not coconut milk
- 1 tbsp basil seeds soaked in 2 tbsp water for 5–10 minutes
- ½ tsp Ceylon cinnamon
- 1 full scoop protein powder collagen, plant-based, or whey isolate
- Splash of unsweetened almond or coconut milk as needed to blend
Optional Toppings
- Fresh strawberries or kiwi slices
- Pumpkin seeds or walnuts
- Coconut flakes
- Almond butter or tahini drizzle
- Bee pollen cacao nibs, or extra cinnamon
Instructions
- Soak basil seeds in water for 5–10 minutes until a gel forms.
- In a high-speed blender, combine cottage cheese, frozen zucchini or cauliflower, strawberries, date, coconut cream, cinnamon, and protein powder.
- Add a small splash of almond milk and blend until smooth, thick, and creamy (like soft serve).
- Stir in soaked basil seeds or swirl them on top for texture.
- Pour into a bowl, add your favorite toppings, and enjoy immediately.
Video
Notes
Nutritional Information per Serving for the base only (My Fitness Pal):
Calories: 470
Fat: 15g
Carbohydrates: 41g
Protein: 48g
As always, this may vary depending on the specific ingredients you use. I used good culture cottage cheese.
Servings: 1
Calories: 470kcal