Food & Travel, Lifestyle

Peach & Raspberry Sweet Potato Toast with Whipped Cottage Cheese

I recently came across Abbey Sharpe’s cookbook, The Mindful Glow Cookbook, and immediately fell in love with the recipes. My first attempt was on her recipe for Peach Melba Sweet Potato Toast with Whipped Cottage Cheese. I won’t lie, the name sounded extremely intimidating (I really only understood the “toast” part) but the recipe ended up being extremely easy and so satisfying! If you don’t like sweet potatoes, stop after the broiled peaches. I honestly could eat these peaches drizzled in honey every day for the rest of my life.


  • 1 peach, sliced into 14-16 thin wedges
  • 1 tsp pure liquid honey (I used a lavender honey, highly recommend)
  • 3/4 cup 2% or 4% cottage cheese (I used 1% and everything was fine!!)
  • 1 sweet potato, cut into 4 slices lengthwise about 1/4 inch each (make sure to scrub clean first)
  • 1/2 cup fresh raspberries
  • 3 tablespoons sliced unsalted natural almonds, toasted


  • Preheat broiler too high. Lay the peach slices on a baking sheet and drizzle with 1 teaspoon of honey. Broil just until caramelized (about 5 minutes).
  • In a small food processor or blender, puree the cottage cheese. Coarsely chop four of the now caramelized peach slices and add them to the pureed cottage cheese. Blend until smooth. Add honey to your liking!
  • Place the sweet potato slices in the toaster and toast until tender and golden, about 3 to 4 rounds each, depending on toaster settings.
  • Place a generous amount of the cottage cheese mixture onto the toasted sweet potato. Top with slices of broiled peach, fresh raspberries and sliced almonds.


  • I couldn’t wait for peaches to be in season to make this recipe (I was too excited), but it’s very easy to overcook the peaches!! Keep an eye on them and take them out before or at the five minute mark, no later!
  • Our toaster is about five years old and was twenty dollars from Target.. if your circumstances are similar, it will definitely take more than 4 toaster rounds! This is totally fine, just be sure to check the texture after each round.
  • I am not a fan of cottage cheese in general, but this combination makes it heavenly.
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Blueberry Oat Muffins

If you’re like me, you’re in a constant state of thinking about baked goods. Muffins, cakes, cookies… I love them all. My biggest dilemma comes after I’ve already inhaled whatever baked good is in front of me and I then realized I’ve most likely just consumed my entire days worth of calories in one sitting. Also, it’s only nine in the morning. I scoured Pinterest in hopes of a recipe that was both satisfying and healthy-ish (I know, asking a lot) but I didn’t find anything to check off both boxes until I came across this recipe! Which leads me to sharing it with you. So, if you enjoy baked goods and enjoy not feeling icky the rest of the day, I gotchya covered!

Side Note: These are honestly so easy to make and all the ingredients can be substituted to fit whatever you have in your kitchen. They’re perfect for those of us who may not have the time (or the energy) to whip up a full breakfast every morning. Also, when you need that afternoon snack to hold you over, these are the perfect solution. Hope everyone enjoys as much as I do!! I found this recipe for blueberry oat muffins on Pinterest, also available at https://www.melskitchencafe.com/greek-yogurt-oat-blueberry-muffins/.

I could stare at these alllll day

Ingredients (my version)

  • 1 cup (8 oz) Greek yogurt (I used a combo of vanilla & plain, nonfat)
  • 1/4 cup unsweetened vanilla almond milk
  • 1 large egg
  • 1 tsp vanilla
  • 1/3 cup honey
  • 1 cup old fashioned rolled oats
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups blueberries
  • 4 tbsp butter (or coconut oil), melted


  • Preheat oven to 375 degrees. Using a 12 count muffin tin, line or grease with non-stick spray.
  • In a medium bowl, whisk together yogurt, milk, egg, vanilla & honey.
  • In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon & salt. Gently fold in blueberries.
  • Add the yogurt mixture & melted butter (or coconut oil) to the oat mixture. Stir until just combined, try not to over-mix!
  • Equally separate mixture into muffin tins. You can add a few left over blueberries to the top if you’d like!
  • Bake 14-17 minutes, until a toothpick comes out clean and they are a nice golden brown.
  • Let cool & then dig in!! I kept mine stored in an air tight bag for a week and they were still good.

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