This recipe was originally inspired by a dip recipe over on Running with Spoons that I basically lost it over. A few minor tweaks and I felt totally justified eating it by the bowl. This high-protein, high-fiber recipe has become one of my go-to desk breakfasts. All you have to do is make the day (or two) before in a portable container so you can enjoy it at your convenience. Oh, and the best part? Totally tastes like cheesecake.

Cheesecake-for-Breakfast Parfait

Serves 2 (or 1, twice)

Ingredients:

• ¾ c cottage cheese
• ¾ c plain Greek yogurt
• 1 tbsp coconut flour
• 2 tbsp ground flax
• ¼ tsp vanilla
• 1/ tsp cinnamon
• Dash of salt
• 1-2 tsp sweetener of choice

Directions:

1.       Combine ingredients in a food processor. Process until mixture resembles cheesecake in consistency.

2.       Serve layered with fruit, nuts, or other toppings.

Variations:

• Add ¼ cup pumpkin puree and pumpkin pie spice. Sweeten with maple syrup.
• Add 1 tbsp cocoa powder. Garnish with cacao nibs and coconut flakes.

What’s your favorite breakfast?