Salmon Cottage Cheese Avocado Toast, Shaleia’s Chia Seed Pudding, Coffee

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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 2
Calories: 633kcal

Ingredients

Shaleia's Chia Seed Pudding

  • ¾ cup Almond milk
  • 2 TBSP Chia seeds
  • 1 TBSP Flax seed ground
  • 2 tsp Maple syrup or honey
  • Ground cinnamon for sprinkling
  • ½ cup Mixed berries washed

Coffee

  • Coffee brewed using your preferred method
  • Creamer optional
  • Sweetener optional

Smoked Salmon Cottage Cheese Avocado Toast

  • 4 oz Sockeye salmon skin off or wild caught
  • 1 cup Cottage cheese low fat
  • 1 Avocado ripe
  • 1 tsp Lemon juice
  • 1 tsp Extra-virgin olive oil
  • ¼ tsp Garlic powder
  • pinch Onion powder
  • pinch Salt to taste
  • Black pepper to taste
  • 4 slices Sourdough bread
  • 2 tsp Fresh dill chopped
  • 1 TBSP Fresh chives chopped
  • pinch Red pepper flakes optional
  • ¼ cup Microgreens optional
US Customary - Metric

Instructions

  • The night before, prepare the chia pudding. In a bowl or jar, whisk together the almond milk, chia seeds, flax seed, maple syrup (or honey), and a sprinkle of ground cinnamon. Let the mixture sit for 5 minutes, then whisk or stir again. Cover and refrigerate overnight until thickened. Portion and top with cinnamon and mixed berries.
  • Brew and prepare the coffee to your liking.
  • Preheat the oven to 375℉ 190℃. Roast the salmon on a baking sheet. to an internal temperature of 140℉ 60℃. Set aside to cool. Chop before serving.
  • Toast the sourdough bread until golden and crisp.
  • Make the whipped cottage cheese avocado spread. In a food processor or blender, combine the cottage cheese, avocado, lemon juice, olive oil, garlic powder, onion powder, salt, and black pepper. Blend for about 1 minute, scraping down the sides once or twice, until very smooth, creamy, and light—similar to the Good Culture-style spread.
  • Spread the mixture generously over each slice of bread. Top with salmon, chopped dill, chives, red pepper flakes and microgreens.
  • Serve the chia seed pudding with salmon cottage cheese avocado toast and coffee.

Nutrition

Calories: 633kcal | Carbohydrates: 55g | Protein: 34g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 1174mg | Potassium: 904mg | Fiber: 16g | Sugar: 14g | Vitamin A: 448IU | Vitamin C: 14mg | Calcium: 387mg | Iron: 4mg

Salmon Cottage Cheese Avocado Toast, Shaleia’s Chia Seed Pudding, Coffee

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2
Calories 633 kcal

Ingredients
 
 

Shaleia's Chia Seed Pudding

  • ¾ cup Almond milk
  • 2 TBSP Chia seeds
  • 1 TBSP Flax seed ground
  • 2 tsp Maple syrup or honey
  • Ground cinnamon for sprinkling
  • ½ cup Mixed berries washed

Coffee

  • Coffee brewed using your preferred method
  • Creamer optional
  • Sweetener optional

Smoked Salmon Cottage Cheese Avocado Toast

  • 4 oz Sockeye salmon skin off or wild caught
  • 1 cup Cottage cheese low fat
  • 1 Avocado ripe
  • 1 tsp Lemon juice
  • 1 tsp Extra-virgin olive oil
  • ¼ tsp Garlic powder
  • pinch Onion powder
  • pinch Salt to taste
  • Black pepper to taste
  • 4 slices Sourdough bread
  • 2 tsp Fresh dill chopped
  • 1 TBSP Fresh chives chopped
  • pinch Red pepper flakes optional
  • ¼ cup Microgreens optional

Instructions
 

  • The night before, prepare the chia pudding. In a bowl or jar, whisk together the almond milk, chia seeds, flax seed, maple syrup (or honey), and a sprinkle of ground cinnamon. Let the mixture sit for 5 minutes, then whisk or stir again. Cover and refrigerate overnight until thickened. Portion and top with cinnamon and mixed berries.
  • Brew and prepare the coffee to your liking.
  • Preheat the oven to 375℉ 190℃. Roast the salmon on a baking sheet. to an internal temperature of 140℉ 60℃. Set aside to cool. Chop before serving.
  • Toast the sourdough bread until golden and crisp.
  • Make the whipped cottage cheese avocado spread. In a food processor or blender, combine the cottage cheese, avocado, lemon juice, olive oil, garlic powder, onion powder, salt, and black pepper. Blend for about 1 minute, scraping down the sides once or twice, until very smooth, creamy, and light—similar to the Good Culture-style spread.
  • Spread the mixture generously over each slice of bread. Top with salmon, chopped dill, chives, red pepper flakes and microgreens.
  • Serve the chia seed pudding with salmon cottage cheese avocado toast and coffee.

Nutrition

Calories: 633kcalCarbohydrates: 55gProtein: 34gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 31mgSodium: 1174mgPotassium: 904mgFiber: 16gSugar: 14gVitamin A: 448IUVitamin C: 14mgCalcium: 387mgIron: 4mg
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