High Protein Coffee Cottage Cheese Mousse

 Good but the coffee flavor and the sweetness really intensified when it was in the fridge.  It was too strong and it made me very jittery.  I'd like to try again using less coffee and honey, and trying Mount Hagen decaf.

Made it again using 1 Tbsp coffee and 3 Tbsp honey.  It's chilling now.  Result: The coffee taste was less intense, and although 4 Tbsp honey was too sweet, 3 Tbsp didn't taste sweet enough.  This version never thickened, even after 24 hours.

3/4 cup cottage cheese
1/4 cup half & half
1.5 tbsp Mount Hagen freeze-dried coffee, powdered
1/4 cup honey (more if you want it more sweet)

Blend cottage cheese, half & half, coffee powder, and honey in a blender until smooth.
Transfer to a small bowl. Refrigerate for at least 30 minutes. 

https://www.instagram.com/aliabakesto/reel/C55-d6qupLs/

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The small blender couldn't handle this, and the small food processor didn't get it very creamy.  I used 24 drops of liquid 100% monk fruit, and it was still quite bitter.  

1/2 c Daisy cottage cheese
1/2 – 1 dropperful SweetLeaf hazelnut stevia (or vanilla creme/chocolate/english toffee)
1 t instant coffee 

Directions:

1. Combine cottage cheese, stevia, and 3/4 t instant coffee in mini chopper or food processor (or more, if desired)
2. Process until fluffy 
3. Transfer to bowl
4. Sprinkle remaining instant coffee on top

https://insidekellyskitchen.com/recipe/cappuccino-mousse/#google_vignette

Blueberry Cottage Cheese Mousse *****

 

I really enjoyed this.  I subbed 1 tsp vanilla for the lemon zest.  I used the blender, rather than the food processor.

• 2 cups cottage cheese
• 1 cup fresh or frozen blueberries
• 1/4 cup honey 
• 1 tsp vanilla

In a blender or food processor, combine cottage cheese, blueberries, honey, and vanilla. Blend until smooth and creamy.

Spoon the mousse into four serving glasses.

Chill in the refrigerator for at least 1 hour before serving.

https://slimmingviolet.com/cottage-cheese-mousse-recipes/

Low Histamine Bone Broth Alternative

 

Meat Broth

• 2 cups Low Histamine Meat without bones, thawed
• 2 cups Filtered Water
• 2 stalks Celery sliced
• 1 Onion chopped
• 2 cloves Garlic minced
• 1 teaspoon Redmond Real Salt

Meat Broth Optional Seasonings

• 1 teaspoon Fresh Organic Cilantro (low salicylate)
• 1 teaspoon Organic Fresh Ginger
• 1 teaspoon Lemongrass
• 1 teaspoon Fresh Organic Flat Leaf Parsley (low salicylate)
• 1 teaspoon Fresh Rosemary
• 1 teaspoon Fresh Thyme Leaves
• 1 teaspoon Fresh Oregano
• 1 teaspoon Fresh Organic Basil

Instructions

 

• Boil water in a pot over high heat.
• If desired, chop your vegetables.
• When it’s boiling, carefully add meat, vegetables, salt, and any seasonings you wish and let it come to a boil again.
• Simmer for 20 minutes over low heat.
• Take off heat and let cool for 5 minutes.
• Strain and enjoy as is.
• Freeze any leftovers immediately. Transfer to silicone cubes to freeze for future recipes.

Notes

Have fun with different combinations of add-ins. Play with your food. Use my low histamine foods list to guide your journey. 

The nutritional information in this recipe includes the meat. 

Remember, if you are avoiding high salicylate herbs, stick with the following:

• Cilantro
• Parsley
• Onion
• Garlic

Nick's Cheesy Deliciousness

 

1 lb ground beef

1 lb ground pork

Garlic granules to taste

Real Salt to taste

Bacon, cooked & chopped

2 Tbsp Tillamook cream cheese

3 oz farmer cheese

2.2 oz brie cheese

In a large cast iron skillet, cook beef and pork until done, seasoning to taste with garlic and salt.

Place approximately half of the meat mixture in a bow.  Add farmer cheese, cream cheese. and bacon.

Place half of that mixture in the bottom of a small baking dish.

Top with crumbled brie cheese.

Repeat a second layer of meat mixture and top with a layer of crumbled brie.

Cheesy Beef Bake ****

 

1lb ground beef 

1 egg 

8 oz (or less) ricotta

3 Tbsp butter

Parmesan, freshly grated

Mozzarella, grated or sliced

Garlic Granules

Oregano

Real Salt

Preheat oven to 425 degrees.

In a large, cold cast iron skillet, combine ground beef and egg.  Stir together until well mixed.  You want the egg fully incorporated with the beef so that it can't be seen after it's cooked.  

Turn on burner to medium.  Season the beef and egg mixture with garlic, oregano, and salt.  Cook, stirring, until beef is cooked through.  Strain excess grease, if necessary.  

Turn off burger, add butter and stir until melted.  Add as much ricotta as you'd like, a little at a time.

Spread out evenly in the pan, then grate parmesan over top, followed by mozzarella.

Bake until cheese is melted, 10-15 minutes.  Let sit before serving.

Adapted from https://www.youtube.com/watch?v=LZOscKEFjFQ