Bart's Recipes
Toast the almonds in a dry skillet over medium-high heat until they smell warm and turn dark in spots, about five minutes. Let them cool on a cold plate before chopping; warm nuts are still chewy and difficult to cut, whereas cooled nuts break with a dry snap.
Toast the shredded coconut in the same pan for just half a minute. It is thin and rich in fat, meaning it colors much faster than nuts, so remove it from the pan as soon as the first edges turn golden.
Grind the flaxseed briefly in a mortar and pestle or coffee grinder. Whole flaxseeds pass through your digestive tract largely intact, meaning you barely absorb the beneficial fiber and lignans; ground seeds, however, release them.
Spoon the cottage cheese into a bowl and stir in the cinnamon. Grate the zest of half a lime over it and squeeze in a few drops of juice. That fresh, acidic note lifts the fairly neutral, slightly salty taste of cottage cheese and makes it truly suitable as a sweet breakfast.
Halve half of the blackberries so their juice mixes with the cottage cheese curds, and leave the rest whole for texture.
Distribute the blackberries over the bowl and sprinkle the chopped almonds, ground flaxseed, and shredded coconut on top. Cottage cheese provides over twenty grams of protein per serving with very little fat, so the nuts and shredded coconut provide the satisfying, filling component here.
