Last week, to celebrate their 80th birthdays, my mom and her friend, Tom, took all their kids and grandkids on a 7-day cruise to Bermuda. We set sail on the ms Veendam of the Holland America line Aug. 1 and docked at St. George’s and Hamilton ports during the week.
We had never had any interest in cruising, but my mom has been doing it for years and insisted that everyone come. Needless to say, we all had a blast. We saw the sites, enjoyed the food, got to wear formal clothes we never get the chance to wear, and best of all, enjoyed each other’s company. Thanks Mom!
Being a on cruise ship was like living in a floating hotel with extra amenities like free room service, 4-course sit down meals for lunch and dinner (if you wanted), lots of events onboard, stores, a café, a theatre, a casino, a spa. Every evening, they would leave us a “towel sculpture” of an animal and chocolates on our beds.
Jamie loved his breakfast on the cruise. Every day he’d have a “Sunshine Parfait”. I’ve been making it for him since we’ve been back with plain yogurt sweetened with honey and vanilla, blueberries, and Kashi Go Lean Crunch cereal.
We got the glass at on of the midnight food fests on the ship – a Luau Barbecue.
Unfortunately, I didn’t take any photos of food on the ship– which is crazy because there was an endless supply of it! My nephew, Sam, took some of the cool desserts they offered. The cake is part of a white chocolate castle with a marzipan bird on top that was featured in the Dessert Extravaganza that took place one night at 10:30 pm. to midnight.
Unsurprisingly, I gained a couple pounds! So it is good to be back and eating normally again. Unlike Jamie, I really missed the breakfast I usually eat every day. On the ship, they would never toast my bread enough – even if I requested it to be “burnt”. I missed my peanut butter, my single egg white, and my whipped cottage cheese.
Whipped cottage cheese is a staple of mine. I eat it every day. When I buy a container, I immediately process the whole thing in the food processor to have on hand. Cottage cheese is really high in protein and low in fat. But I’ve never cared so much for the texture of the curds. When it’s whipped, the texture is more like Fluff. I use it in place of sour cream or along with smaller amounts of mayonnaise in spreads and salads and dips.
Whipped Cottage Cheese
Process one container of cottage cheese in food processor for about 2 minutes or until texture is silky smooth, like whipped cream. Return to container and store in refrigerator.
Creamy Avocado Dip with Pita Chips
Three whole wheat pita rounds
1 cup whipped cottage cheese
1 ripe avocado
2 tablespoons minced onion
1 teaspoon fresh lime juice
Kosher salt to taste
- Preheat oven to 400 degrees.
- Cut pita rounds into eighths, then separate these into single layers so there are sixteen triangles per pita.
- Spray a baking sheet with non-stick spray. Place triangles on sheet. Spray triangles with more spray and sprinkle with Kosher salt. Bake for about 5-6 minutes in oven watching closely. When triangles are golden brown around the edges, remove sheet from oven, transfer pita chips to a plate and set aside. Chips will harden as they cool.
- Mash avocado with a fork in a medium sized mixing bowl. Mix whipped cottage cheese with the mashed avocado. Stir in onion, lime juice, and kosher salt.
- Serve with cooled pita chips.
Makes 48 pita chips and about 2 ½ cups of dip.