Little Miss Muffett...Not!

Sticking with the fairy tale theme, I'm moving on to Little Miss Muffett for breakfast.  A lot of celiacs struggle with good breakfast ideas...obviously--ask the average Americans what they eat for breakfast and 95% of the time it's going to be: cereal, waffles, pancakes, toast, bagel, muffins, biscuits, etc...
You're probably hoping that I'm not about to promote curds and whey.  It does sound gross.  Some scientists actually hypothesize that it was not the spider that truly scared Miss Muffett away, but the curds and whey itself.
Haha, but seriously, did you know that Ricotta and Cottage are made from curds and whey?

Cottage Cheese is the curd and Ricotta is made from the whey when all the curds are removed.    So combine these two and technically, you've got curds and whey...right?

"Way Out" Curds and Whey:

Ingredients:
2 Tablespoons Ricotta Cheese
2 Tablespoons Cottage Cheese
Lettuce
Fresh Oregano--a few leaves
Fresh Basil--a few leaves
Cherry Tomatoes (or diced)
Sunflower seeds 1 Tablespoon
Bacon (Optional)
Portobello Mushroom--a few slices (optional)
1 teaspoon Romano or Parmesan Cheese
Fresh/dried Garlic--a pinch
Pepper--a pinch

Directions:
Layer a serving bowl with lettuce.  Scoop the cheeses on top--mix around a bit.  Add the other ingredients to suit your tastes.  Eat.  Fall in love with your food.

Sometimes I eat something that was so delicious that my glutton side takes over and demands "MORE!"  So...I decided to relent in a not so naughty way and share a few scoops of my Pepa's sweet pecans (organic!) with my family.  ....And sip on some Bolthouse Farm Mocha--sooo smooth and yummy.