Cranberry and Clementine Cottage Bowl

Prep time: 15
Cooking time: 10
4

Ingredients

3 clementines

30 ml (2 tbsp) room-temperature butter

15 ml (1 tbsp) honey

4 slices of Grains Gourmet St-Méthode bread

30 ml (2 tbsp) pumpkin seeds

30 ml (2 tbsp) sunflower seeds

80 ml (1/3 cup) dried cranberries

500 ml (2 cups) cottage cheese

To taste: chia seeds, honey, fleur de sel, fresh mint leaves

Preparation

  1. Peel 2 clementines, separate into segments, and cut them in half.
  2. Juice the 3rd clementine and dilute with water to make 60 ml (1/4 cup) of liquid.
  3. Mix the butter with the honey.
  4. Lightly spread the butter-honey mixture on both sides of the bread slices.
  5. In a skillet over medium heat, toast the pumpkin and sunflower seeds for about 5 minutes, stirring occasionally. Transfer to a small plate to cool.
  6. In the same skillet, toast the bread slices for 1 minute per side. Set aside.
  7. Add the dried cranberries and clementine juice to the skillet, simmering for 2–3 minutes to plump the cranberries and reduce the liquid. Remove from heat.
  8. In 4 bowls, divide the cottage cheese, clementines, cranberries with liquid, toasted seeds, and halved bread slices.
  9. Garnish with chia seeds, honey, fleur de sel, and mint to taste. Enjoy!

*Recipe courtesy of Isabelle Huot, PhD in Nutrition

 

This bowl helps maintain energy levels and keep you full between main meals, thanks to its 4 g of fiber and 21 g of protein. It also provides a boost of vitamins and minerals, thanks to the clementines and Grains Gourmets bread. Clementines are rich in vitamin C, which plays a role in numerous bodily functions, such as wound healing, absorption of plant-based iron, collagen production, and more. 

- Isabelle Huot, PhD in Nutrition