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  • Lemon Blueberry Baked Ricotta | cureativenutrition

    Back Lemon Blueberry Baked Ricotta INGREDIENTS: 30 ounces ricotta 3 large eggs, beaten 1 teaspoon vanilla 5 tablespoons lemon juice 1/2 teaspoon baking powder 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 3 tablespoons honey 1 cup blueberries 1 tablespoon sugar for blueberries DIRECTIONS: 1. Pick through blueberries and toss with 1 tablespoon sugar, allow them to sit while you work on the rest of the dish. Preheat the oven to 400F. ​ 2. Combine all ingredients in a large mixing bowl and stir well, fluffing the mixture as you stir. ​ 3. Pour the mixture into a square casserole dish, or into individual ramekins. ​ 4. Bake the ricotta mixture in the center of the oven for approx. 30 minutes. Remove from the oven and add blueberries to the top. ​ 5. Return to the dish to the oven and bake for another 20-30 minutes, or until the edges and top begin to brown and the ricotta is puffed up. ​ **This breakfast dish can be enjoyed at any temperature - we prefer warm!

  • Recipes | cureativenutrition

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  • Snacks & Sides | cureativenutrition

    Back Minty Apple & Cucumber Salad See Recipe Herb Parmesan Jalapeno Crisps See Recipe Roasted Beets, Sweet Potatoes & Orange Segments with Goat Cheese See Recipe Festive Cheese Ball See Recipe Honey, Lavender & Orange Stovetop Popcorn See Recipe Cucumber Rollups with Roasted Red Peppers, Cream Cheese & Almond Pesto See Recipe Lemon Chia Granola Bars See Recipe Low-Carb Protein Fudge ​ See Recipe Sweet Potato Wedges with Hummus See Recipe Glamoured-Up Grapefruits See Recipe Simple Braised Kale with Apples & Almonds See Recipe Guacamole Deviled Eggs See Recipe

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