Ok, so I’ll admit this recipe is kind of a rip off of my Cucumbers Stuffed w/Dill & Coriander-Infused Cottage Cheese, but it’s so good I felt it should be showcased on its own. It’s a perfect snack and gives the same great flavors as the stuffed cucumbers, but without the raw cucumber which, for some, can be hard to digest.
I’ll also admit this came to be this past week when it seemed that eating the raw cucumber every day was causing a bit of IBS distress to my insides. Whether to not the cukes truly are to blame, they seemed to be the most obvious choice of offender, and so they had to go for a couple of days. As showcased in my What a Symptom-Free Day Looks like page, my 2nd mid-morning snack of the day is some form of cottage cheese (cottage cheese improved with some herbs/seasonings) along with a Quaker plain lightly salted rice cake.
I was eating them side by side, typically using cucumber slices to dip into the cottage cheese or spooning the cottage cheese on top of the cucumber slices (I mean let’s be serious here…when it’s just for me on a work day, odds are I’m not going to take the time to hollow out some cucumbers and stuff them). I like it that way, but really don’t think my insides like it for too many days in a week. So the first day of not including the cucumber slices, I started by eating the cottage cheese and rice cake separately and then thought it might be good to try putting the cottage cheese on top. Spoiler alert: It wasn’t just good, it was wonderful! While the flavors in the cottage cheese come through a bit when stuffed inside/placed on top of the cucumber, the cucumber’s strong flavor kind of takes over a bit. That’s not the case here, where the flavors in the cottage cheese are the main focus. So while the cottage cheese recipe is the same, the flavors achieved eating it this way vs. with cucumbers is very different.
And plain rice cakes are, well, quite plain and honestly they’re texture typically leaves a lot to be desired. They can taste stale even when they’re not and just all around aren’t a highly desired food item (now, give me some caramel or kettle corn rice cakes, that’s a whole other story…but neither of those are ok for IBS so no luck there!). With the cottage cheese added on top, though, each bite gives a bit of crunch along with the soft, perfectly seasoned cottage cheese and I swear the consistency of both items changes. The rice cake tasted crunchy and not stale at all, and the cottage cheese seems to be transformed into a creamier, tastier cheese (almost like a goat or feta cheese).
I’m telling you, try these out! You can make up a batch of the cottage cheese that will be good for the whole week, then just portion out as you go through the week. It’s a fast & easy, delicious and healthy snack. What more can you ask for?