Cottage Cheese and Cantaloupe Bowl (Easy, High-Protein)
This cottage cheese and cantaloupe bowl is a delicious high-protein way to start off the day. Look how pretty it is too!
When you’re craving fresh, juicy melon but also want a high-protein breakfast, this cottage cheese and cantaloupe bowl is the perfect combo.
It’s one of those recipes that’s effortless, yet looks elegant, and, bonus, is really good for you too.
Why You’ll Love This Cottage Cheese and Cantaloupe Bowl
Cottage Cheese and Cantaloupe Bowl Ingredients & Substitutions
You’ll need just a handful of simple ingredients to make this bowl…
Cantaloupe: Pick the sweetest, juiciest, perfectly ripe cantaloupe you can find at the market.
Cottage Cheese: My go-to is low-fat Good Culture cottage cheese. It’s got the best (creamiest) texture IMO. They also make a lactose-free version for anyone lactose intolerant or following a low FODMAP diet.
Blueberries: More fruit, more fiber, more brain-healthy polyphenols! Fresh raspberries or blackberries would be delicious on top too.
Nuts & Seeds: I used a combo of pecans and hemp seeds, but top with whatever seeds and nuts you fancy.
🍈 How to Choose the Perfect Cantaloupe
A recipe this simple depends on choosing a perfectly ripe cantaloupe. You’ll need all your senses, not just your eyes, to find one.
- Smell the stem end. A ripe cantaloupe smells sweet and musky right where it met the vine. No smell, no ripeness.
- Check the skin. Look for thick, raised tan webbing over a background that’s shifted from green to yellowish tan.
- Look at the stem scar. It should be smooth and slightly indented, not jagged or torn.
- Squeeze the blossom end. It should give a little, like a ripe peach.
- Shake it. A faint rattle means the seeds have loosened, a sign it’s ripe.
Still firm when you get it home? Leave it on the counter a few days, then refrigerate once it’s ready.
How to Make a Cottage Cheese and Cantaloupe Bowl
Breakfast doesn’t get any easier than this cottage cheese and cantaloupe bowl!
- Cut your cantaloupe in half and scrape out the seeds.
- Top each cantaloupe half with cottage cheese, blueberries, chopped pecans, and hemp seeds.
Meal Prep & Storage Tip
Got two bowls and only one person (yourself) to serve? Cover the other half loosely with aluminum foil and store it in the refrigerator for up to two days.
Cottage Cheese and Cantaloupe Bowl
Ingredients
- 1 whole cantaloupe
- 1 1/2 cups cottage cheese
- 1 cup blueberries
- 1/4 cup pecans, chopped
- 2 tbsp hemp seeds
Instructions
- Wash the cantaloupe and pat dry. Slice in half and scoop out the seeds.
- Fill each cantaloupe half with 3/4 cup cottage cheese, then top each half with 1/2 cup blueberries, 2 tablespoons chopped pecans, and 1 tablespoon hemp seeds. Enjoy!
Notes
Nutrition
Did you make this recipe?
Please leave your comments, and if you loved it, give it a 5-star rating! And please share this post with your friends and family, or take a photo and tag me on Instagram @thespicyrd.Thanks so much for your support!
And don’t forget to sign up for my newsletter to get new gluten-free recipes, nutrition tips, meal plans, reader discounts, and more delivered straight to your inbox!
That fancy cantaloupe bowl looks so amazing!
I really LOVE the new site EA! I’ve been planning on doing a major blog overhaul for some time and now you’ve inspired me to finally get to it! Honestly, everything about this post makes me want to pack my bags and move out to California. And that Lemon Ginger Blueberry Sauce…oh my!
im not even a cantaloupe person but this bowl is calling my name!!! this is an ideal summer breakfast.
First off, you redid the blog! I love your layout, very clean, professional and awesome! I loved it before too, but a change is always fun! Second, I am so honored to have made your weekly happy things! Thanks for including the chickpea article! And third, I wish I could nosh on the cantaloupe with you, but I’m allergic, so I’ll make mine out of a berry bowl, cool?! 🙂
Thanks so much Liz! As I mentioned, it’s still a work in progress, but I’m getting there slowly 🙂 I LOVED your chickpea article, so I was very happy to include it! Allergic to cantaloupe? Bummer! I’m not sure if you can do other melons, but this would be yummy with Honeydew too. I hope you’re having a fabulous week! xo
Don’t think I’ve taken the time to tell you how much I love the new look of your site! When I was a girl, we ONLY ate cantaloupe with cottage cheese. Growing up on a ranch in Montana, we only had fresh fruit in the summer (because any fruit that made it to Montana in the winter was terrible.) So cottage cheese + cantaloupe tastes like heaven to me!
Thank you so much Serena! I love your cantaloupe and cottage cheese story growing up in Montana 🙂 I think we need to chat more about Montana sometime, because that’s where Mr. Spicy is dreaming of retiring one day. Cheers! xo
Another item for my “Visit EA” bucket list – participate in one of your cooking classes with your lemons and rosemary 🙂 Thanks for the link include – loving that cantaloupe bowl, the guac bar AND that fattoush salad – pinning!
Yay! I’m so honored that you have a “Visit EA” bucket list Deanna! Now you REALLY have to make it happen 🙂 I promise you we’ll have some champagne with those cooking classes when you come to visit! xo