How Tuesday: Ricotta Blueberry Breakfast

5 Jun

I don’t remember where I first heard the idea that ricotta would make a good breakfast protein, but I decided to give it a try yesterday with a few other ingredients. Here’s what I came up with:

Oh. My. Gosh. Can you say delish? I’ve never really cared for ricotta, I tend to use other cheeses in lasagna, but this made me a convert.

I call it my ricotta blueberry breakfast to-go. It’s really easy to make, it’s more assembling than cooking, which is perfect for me in the morning. I need my breakfasts to be fast and simple. I eat them on the go almost exclusively, a bad habit I know, but I’ve never consistently managed to make myself get up early enough to sit down to a bowl of cereal, much less fry up an egg or two. This takes as long to make as toasting a waffle, and is pretty portable, as long as you don’t pile the ricotta too high. Here’s how it’s done:

Start with a good multi-grain toaster waffle and part-skim ricotta cheese. I like these from Nature’s Path. The figs add a nice sweetness, but Trader Joe’s has a multi-grain that is excellent as well. Toast up a waffle, nice and crispy. While it’s toasting, take about 1/4 cup of ricotta and mix it with 2 teaspoons of honey. Less, if you’re not as much of a sweet tooth at breakfast.

Top toasted waffle with the ricotta.

Top ricotta with 1/4 cup of sliced almonds. You can toast them ahead of time if you’d like. I had some left over from the last time I made a salad, so I used those.

You can mix the almonds into the ricotta if you want them to stick better. I was eating at home for once, so I left them on top. You can stop right here and eat it as is, but with so many gorgeous berries in the market now, how could you resist adding some extra fresh sweetness?

I’m looking forward to trying this with strawberries or a fresh berry compote, too. It’s a surprisingly hearty breakfast. One waffle kept me more than satisfied until lunch time, and I was still a little full and had to keep lunch light. And with 330 calories, 14 grams of protein, and antioxidant-rich blueberries, I call that a win.

How are you making use of the summer’s fresh berries?

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2 Responses to “How Tuesday: Ricotta Blueberry Breakfast”

  1. Cara Olsen June 6, 2012 at 10:01 am #

    Christy, you have wetted my appetite. Truthfully, other than dinner, I tend not to be so much a breakfast person, but this looks sensational. And you have all the necessities in there: fruit, protein, and yummy. ;-)

    • Christy A. June 6, 2012 at 11:51 am #

      We love breakfast for dinner too! And I know what you mean…I never ate breakfast for years in high school and college. I still skip on weekends when I sleep late (who needs the meals when you’re sleeping until 11?) but it is the most important meal so now I always tuck a Clif Mojo Bar in my purse and eat it on the way to work. Saves me being ravenous at lunch time.

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