Cottage

toasted bread • cottage cheese (about 150 grams) • cherry tomatoes • guacamole • extra virgin olive oil • Salt and pepper to taste • crushed pistachios • Maldon salt to taste • Avocado as needed (optional)

pasta (I used lentil pasta spirals) • tuna • corn • Shredded carrot to taste • Mixed greens and lettuce to taste • whipped 0% cottage cheese • Dijon mustard • apple cider vinegar • Salt

crispy pasta (60 grams) • romaine lettuce • small tomato • small red onion • grated Parmesan cheese • cottage cheese or whipped cheese (100 grams) • grated Parmesan cheese (30 grams) • walnuts

cooked chicken or 1 shredded chicken breast (about 100 grams) • onion • mushrooms • whole grain mustard • light mayonnaise or nonfat whipped cottage cheese • ripe avocado • large egg • egg whites • Ground black pepper • Salt

flour tortilla (the kind used for burritos or fajitas) • green tomato (you won’t use the whole thing; save the rest for another dish or as a toast topping) • onion • –3 tablespoons (30–50 g) fat-free ricotta or cottage cheese • Oregano • –1/2 cup (50–70 g) zucchini • kale leaves • mixed vegetables (I used a handful of frozen mixed veggies: eggplant, green garlic, asparagus, green beans)

eggplants in oil • anchovies, halved • black olives, sliced • cottage cheese • grated fresh tomato • cherry tomatoes • mushrooms, thinly sliced • Fresh basil • little onion (optional) • Large flour tortillas (the bigger, the better)

mango • cottage cheese (100 grams) • cream cheese (such as Philadelphia, 100 grams) • Ground black pepper • red bell pepper • Fresh cilantro • flour or corn tortillas • salt • Olive oil

Roma tomatoes • onion • garlic • chicken broth (1 liter) • chipotle chili sauce (spicy) • salt and oil • 👉For serving: • fresh cheese or cottage cheese (150 grams) • corn tortillas • avocado