breakfast

Cottage Cheese and Pineapple Bowl

PregnancyAmericanEasyServes 25 min

A bowl of pasteurized cottage cheese topped with fresh pineapple chunks.

This bright, refreshing breakfast bowl perfectly aligns with the changing nutritional needs of mid-to-late pregnancy. The abundant vitamin C from the fresh pineapple gives the mother's immune system a lift and crucially helps her body absorb iron from other foods to support her climbing blood volume. Meanwhile, pasteurized cottage cheese delivers a fantastic dose of protein for fetal tissue growth and calcium to support the baby's hardening bones, while walnuts and chia seeds sneak in brain-building omega-3s.

View Nutrition Facts

One serving≈400 kcal · 23 g protein

Calories400 kcal

Protein23 g

Carbs49 g · 38.1g sugar

Fat15 g · 3.3g sat

Fiber6 g

Sodium533 mg

Folate78 mcg DFE

Iron1.7 mg

Calcium269 mg

Choline54 mg

Iodine19 mcg

Vitamin B121 mcg

Zinc1.7 mg

from its ingredients

Ingredients

1 ½ cups pasteurized cottage cheese
½ pineapple, peeled, cored, and cubed (or 1 ½ cups pre-cut chunks)
¼ cup walnuts, chopped
1 tbsp chia seeds
1 tbsp honey

Method

1Divide the pasteurized cottage cheese evenly between two breakfast bowls.
2Top each bowl with the freshly cubed pineapple.
3Sprinkle the chopped walnuts and chia seeds over the top for crunch and healthy fats.
4Drizzle lightly with honey just before serving.

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