Caitlyn_Knight's Journal, 12 March 2024

350 cal 8g fat, 15g carb, 16g protein 

Love this! 

✨That's interesting, so how do you make homemade chickpea 🧆 crackers? What do you make your dip spice mix with? I might mix mine with Greek yogurt though...🤔 Not quite mentally ready yet to use cottage cheese as a dip or ice cream. I don't have a problem with it I just mentally can't do it yet. But I'm going to use cottage cheese to make a healthier version of Paneer for my Saag Curry sometime soon. Stormsgirl, has had some really tasty looking 🤤 desserts that she makes out of cottage cheese she does a fantastic job making them look delicious, but sometimes I just can't mentally make myself do something idk why 🤷. There's another one that doesn't make sense to me that I have a problem with which is sweet quinoa I don't know why never had a problem with oatmeal. I'll get over it one day too many delicious things out there to just turn them down for no good reason. Exposure is the key 🗝️ I think 🤔.  

@Leah: I just use the hidden valley spicy ranch seasoning 🙂 I hate looking at cottage cheese so I immediately dump it into a blender when I get home from the store and then put the blended contents back into the container. It's like a sour cream consistency then and not bad at all! For the chip/crackers it's just a drained and patted dry can of chickpeas in a food processor with whatever spices you want, processed until crumbly and then olive oil (up to 1 tbsp) a little at a time until it forms a ball. Then I roll it out between 2 pieces of parchment paper to the thickness I want, score it, and transfer the parchment paper to a baking sheet. I only keep the bottom piece of parchment paper. These were pretty thin so at 325 for 20 minutes but I've made thick ones more along the lines of crackers and those are closer to 30-40 minutes.