NUTRITION

SERVINGS

INGREDIENTS

1 cup low-fat cottage cheese

1 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp everything bagel seasoning

1 oz gluten-free crackers

1 cup baby arugula

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic glaze

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the cherry tomatoes with the extra virgin olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the tomatoes for 12 to 15 minutes until they are blistered, softened, and beginning to release their juices.

• 4

  While the tomatoes roast, place the baby arugula in the base of a wide serving bowl.

• 5

  Scoop the cottage cheese onto the bed of arugula, spreading it slightly with the back of a spoon.

• 6

  Carefully spoon the hot, roasted tomatoes and any flavorful oil from the pan over the cottage cheese.

• 7

  Generously sprinkle the everything bagel seasoning over the entire bowl for texture and saltiness.

• 8

  Finish with a light drizzle of balsamic glaze for a touch of sweetness.

• 9

  Serve immediately with the gluten-free crackers on the side for scooping and dipping.