Clean eating Gluten Free Nutrition Paleo Vegetarian

Cheese Please! Roasted Butternut Squash and Goat’s Cheese Salad

Wow do I love CHEESE.  I could eat it everyday for the rest of my life and be happy, but my digestive system would not and so with great regret and for this reason, I limit the amount of cheese I eat :(.

Cheese is of course a dairy product along with milk, yogurt & cream.  There are lots of nutrient dense cheeses that you can enjoy, in moderation of course, and which are absolutely delicious such as:

Cottage cheese: It’s low in fat and light & easy to digest.  It’s great on rye crisp bread or rye toast).

Goat’s cheese:  Has a strong and salty flavor and works really well in salads for the protein hit. Compared to 1 oz of cheddar cheese (made from cow’s milk), goat cheese has about 40 fewer calories & less than half the sodium.

Greek Feta cheese: Made with sheep or goat’s milk so great for those who have a problem with cow’s milk dairy.  It’s lower in fat and calories than some cheeses and because it has a strong, punchy flavor, a little goes a long way.

Swiss cheese like the holey Emmental is richer in the mineral phosphorus than other cheeses.  Phosphorus helps maintain strong bones and works alongside calcium in this respect.

Good quality Parmesan cheese:  Relatively low in calories (110 in a 1 oz serving), but it’s high in sodium (449 milligrams for the same serving size), so be sure to use it in moderation.

I’ve got a great little recipe to make with goat’s cheese and it pairs really well with lentils and butternut squash to make a regular salad more special.

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Roasted Butternut Squash and Goat’s Cheese Salad

Serves 2

Ingredients

1 1/2 cups roasted butternut squash pieces, sliced

1 cup cooked puy lentils

2 oz fresh goat’s cheese, sliced into 1 inch pieces

1/2 fresh zucchini, sliced into ribbons

1 handful cooked green beans

Small handful of fresh mint

Olive oil and fresh lemon juice

Salt and Pepper

 

Method

  1. In a salad bowl, add the butternut squash, lentils, zucchini & green beans
  2. Add the goats cheese and sprinkle with the fresh mint
  3. Season well and add a couple of drizzles of olive oil and lemon juice.  Toss the salad well.

 

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