04/16/2026
I’m a dietitian and this is everything I fed my family today. The kids are on winter break and I’ve been loving the slower mornings, so for breakfast I made them my Simple To Prepare High Protein Cottage Cheese Pancakes. I usually use all-purpose flour but decided to experiment with 1/2 cup whole wheat flour and the rest AP flour and they didn’t even notice so I’ll probably be doing that from now on to sneak in more fiber & nutrients. This recipe can be found on my blog: https://themomnutritionist.com/high-protein-cottage-cheese-pancakes/ Lunch was just Alice & I since the boys were out at hockey practice. I made turkey sandwiches on whole wheat toast. Just added some dijon mustard, some greens, tomato, turkey slices and extra sharp cheddar cheese. Dinner was a super simple cheesy baked pasta that’s perfect for today’s cold and snowy weather. Ingredients: 16 oz penne pasta 1 lb ground beef 1 chopped onion 1/2 tsp each salt and pepper 1 tsp each garlic powder, paprika, Italian seasoning 1 tbsp minced garlic 2 (24 oz) jars marinara (I used a 2 15oz cans of tomato sauce) mozzarella cheese 8 oz shredded cheese of choice Instructions:�Boil the penne according to package directions.�Brown the ground beef with the chopped onion, season with salt, pepper, garlic powder, paprika, and Italian seasoning. Once cooked, stir in the minced garlic, then add the marinara (or tomato sauce) and mix well.�Add half the pasta to a greased baking dish, top with half the meat sauce, then sprinkle with mozzarella and the shredded cheese. Repeat with the remaining pasta, sauce, and cheese.�Bake at 375°F for about 25 minutes, until the cheese is melted and bubbly. And for dessert: we had a Kitchen Creami mango sorbet Just frozen mango blended with a splash of orange juice, a little honey, and Greek yogurt. Super simple and a fun way to end the day!
