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Cottage Cheese Ice Cream (Blackberry Cheesecake)


Cottage cheese ice cream is a viral high-protein dessert that’s here to stay. This blackberry cheesecake cottage cheese ice cream variation tastes just like cheesecake filling churned into ice cream — and it has 18g protein per serving!

High-Protein Cottage Cheese Ice Cream

If you’ve been anywhere on the internet lately, I’m sure you’ve heard of viral cottage cheese ice cream.

I know what you’re thinking — this sounds a little odd — but hear me out. It’s actually quite spectacular!

Cottage cheese ice cream is made by blending cottage cheese with a sweetener such as honey or maple syrup, then freezing it until it reaches ice cream consistency. It truly tastes like a rich cheesecake ice cream, and if you flavor it properly, you’ll never miss regular ice cream again!

Today, I’m sharing my very own high-protein ice cream recipe made with cottage cheese, blackberries, honey, and graham crackers for a blackberry cheesecake cottage cheese ice cream that tastes absolutely indulgent. If you love cottage cheese cheesecake bars, you’re going to flip for this frozen version.

cottage cheese blended smooth in a food processor for making cottage cheese ice cream.

Cottage Cheese Ice Cream Ingredients

  • Cottage cheese: The star ingredient! I recommend a full-fat cottage cheese such as 4% for the creamiest texture.
  • Honey: I’m using honey as my sweetener, but you can also use maple syrup, agave, or cane sugar.
  • Blackberries: Since I made a blackberry cheesecake flavor, you need fresh blackberries. Frozen work in a pinch — just thaw and drain them first.
  • Graham crackers: It wouldn’t be a cheesecake without graham cracker crumbs, would it?!

I recommend using full-fat cottage cheese (~4%) for this recipe for a few reasons:

  1. Texture: Full-fat cottage cheese has less water and moisture, making the texture more like ice cream and less like an icicle.
  2. Taste: Full-fat cottage cheese will give this a true cheesecake taste.
blackberry cottage cheese ice cream mixture in a mixing bowl with graham cracker crumbs.

How to Make Cottage Cheese Ice Cream

  1. Blend: Place cottage cheese, honey, and vanilla in a high-speed food processor. Process on high until creamy — this should take around 3–5 minutes.
  2. Flavor: Add 1 cup of blackberries and pulse to break them up.
  3. Freeze: Transfer the ice cream into a bread pan, then sprinkle on the remaining berries. Crush a few graham crackers on top and cover. Freeze for at least 4–6 hours or overnight.
  4. Serve: Remove the ice cream from the freezer and let it thaw for about 15 minutes, then scoop into a bowl or onto an ice cream cone.

Latest Desserts

Close-up of a sliced loaf of blueberry banana bread with a crumbly topping, showing visible blueberries inside the moist bread.
blackberry cheesecake cottage cheese ice cream in a tin loaf pan topped with fresh berries and graham cracker crumbs.

Top Tips for the Best Cottage Cheese Ice Cream

  • Sweetness: Start with 1/4 cup honey and add more, as desired.
  • Type of cottage cheese: I suggest using full-fat cottage cheese instead of low-fat. It’s not only richer and more cheesecake-like, but has less liquid, making the texture more like ice cream.
  • Berries: The blackberries can be replaced with any type of berry — strawberries, blueberries, or raspberries all work great.
  • Sweetener subs: Agave syrup or maple syrup can be used in place of honey.
  • Freeze time: The time it takes for the mixture to firm up will vary depending on your freezer.

Yes! Frozen blackberries work, but I recommend thawing them first and draining off any excess liquid so the ice cream doesn’t get icy. Fresh berries will always give you the best texture and flavor.

You can, but the texture will be different. Cottage cheese blends into a much creamier, more custard-like base that mimics real ice cream. Greek yogurt tends to freeze icier. If you want to try it, I’d recommend doing a 50/50 blend of cottage cheese and Greek yogurt.

Instead of blackberries and graham crackers, try these combos:

Store cottage cheese ice cream in an airtight container in the freezer for up to 3 months. When ready to serve, let it sit on the counter for 10–15 minutes to soften before scooping.

a scoop of blackberry cheesecake cottage cheese ice cream in a white bowl with fresh blackberries.

  • Add the cottage cheese, honey, and vanilla extract to a high-speed food processor. Process on high until thick and creamy, between 3-5 minutes.

  • Next, add 1 cup of blackberries to the food processor and pulse until the blackberries are just broken up and combined. The cottage cheese will turn a slight purple color.

  • Pour the mixture into a bowl or a loaf pan. Crumble two of the graham crackers on top and fold them into the mixture until combined.

  • Top with the remaining blackberries and crumble one last graham cracker over the top. Option to top with salt.

  • Cover and place in the freezer for at least 4-6 hours or overnight.*

  • Serve in a dish or on an ice cream cone.

  • Honey- start with 1/4 cup honey and add more, as desired.
  • I suggest using full-fat cottage cheese instead of low-fat cottage cheese. It’s not only richer and more cheesecake-like, but has less liquid, making the texture more like ice cream/custard.
  • The blackberries can be replaced with any type of berry.
  • Agave syrup or maple syrup can be used in place of honey.
  • The time it takes for the mixture to firm up will vary depending on the freezer.

[adthrive-in-post-video-player video-id=”QGBpHEVR” upload-date=”2023-05-08T00:00:00.000Z” name=”Blackberry Cheesecake Cottage Cheese Ice Cream” description=”Cottage Cheese Ice Cream is a viral dessert here to stay. Try this blackberry cheesecake variation. It tastes just like a cheesecake filling churned into ice cream and 18g protein/serving!”]

Calories: 265 kcal, Carbohydrates: 31 g, Protein: 18 g, Fat: 8 g, Fiber: 0.4 g, Sugar: 24 g

Nutrition information is automatically calculated, so should only be used as an approximation.

B. Sc Nutrition and dietetics – Course Overview!

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#BScNutrition #NutritionandDietetics #DietitianLife #Nutritionist #HealthyEating #DieteticIntern #RegisteredDietitian #NutritionMajor #HealthCoach #NutritionTips #FoodScience #WellnessJourney #healthylifestyle #careersuccess #trendingnow #youtubeshorts #DietitianApproved #viralreelschallenge #NutritionEducation #FoodIsMedicine #NutritionSupport #DietitianOfInstagram #NutritionCoach #HealthyFood #NutritionFacts #bloomsacademychennai

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Is Personalized Genetic Testing Worth It?

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Overrated “precision medicine” may just be serving vested interests, and consumer DNA testing can be useless—or even worse.

Today, you can get your DNA sequenced—the letters of your entire genetic code spelled out—for about a thousand dollars, a bargain compared to the $100 million or so it cost 20 years ago. And for around a hundred dollars, you can get partial DNA sequencing. Direct-to-consumer genetic testing is “only a click away,” like 23andMe, for “ancestry, health, love…and more.” Unfortunately, many tests that are available today haven’t been validated properly. And, as a result, the buyer may be buying something “that is ultimately useless.” Or, results may just be just flat-out wrong.

There is growing public demand for direct-to-consumer genetic tests, but when put to the test, researchers found an “alarmingly high false-positive rate.” Test results indicated that people carried a high-risk gene, but it simply wasn’t true. And this happened 40% of the time, especially with the BRCA breast cancer gene (the one Angelina Jolie publicly revealed she carries), which you can see below and at 1:08 in my video Should You Get Personalized Genetic Risk Testing?.In addition to the 40% false-positive rate, some variants the tests did identify correctly were misclassified as being high risk when, in actuality, they weren’t high risk at all. You can see how it’s in these companies’ best interest to give scary outlier results, so customers will think the money spent was worth it and maybe even pay for additional testing. But false-positive results and variant misclassification can have serious consequences for a person, including unnecessary stress and even unnecessary medical procedures. What if you got a preventive double mastectomy because you falsely thought you were at high risk when you didn’t even have the BRCA mutation?

Yes, now, these genome-wide association studies have identified thousands of common genetic variants that affect the risk of complex diseases, as I talked about in my video on personalized nutrition. “Nevertheless, the discovered gene variants do not markedly expand our predictive ability compared with what can be achieved by using only information from long-known traditional risk factors.”

Take type 2 diabetes, for example. Researchers have identified about 50 genes that are linked to increased diabetes risk, but even when considered collectively, “obese persons with the lowest genetic risk for diabetes were nearly 5 times more likely to develop the disease than normal-weight persons with the highest genetic risk.” In other words, this would send out the wrong message to someone who is obese, giving them a false sense of security. Knowledge about type 2 diabetes genetic susceptibility based on what we know so far has “no implications for decisions about who should be targeted for intensive lifestyle interventions.” Everyone with excessive body fat, regardless of genetics, needs to slim down to reduce the risk of diabetes.

What about the famous study that purported to show that personally tailored dietary interventions could improve blood sugar responses, to the extent that some commentators said it raised questions about the usefulness of universal dietary recommendations? But if you actually read the study, the results do not show high interpersonal variation in relative blood sugar responses; do not show the model is superior to current methods of detecting high blood sugars; and do not show that personalized nutrition advice is better than standard dietary advice to manage high blood sugar responses after meals.

But what about personalized genetic risk counseling to at least motivate diabetes prevention? “In a somewhat forlorn bid to regain credibility, ‘knowledge’ of individual genetic risk profile has been touted as effective in motivating test-positive individuals to commit more strenuously to relevant disease prevention efforts….” However, again, available evidence doesn’t support that claim. And indeed, it did not seem to help those at risk for diabetes.

Researchers randomized people to get genetic tests worth hundreds or thousands of dollars to profile their subtle differences in risk for up to 40 different diseases. In this case, it was Navigenics that described its goal as empowering people with personal genetic insights to help motivate them to improve their health. Yet, it didn’t work. There were no measurable changes in diet or lifestyle, even in the short-term.

Randomizing people to personalized nutrition insights is like determining who might genetically benefit particularly well from eating more greens or eating to lower their cholesterol, yet when researchers put it to the test, there were no significant changes in diet at month six compared to those who didn’t get that personalized info, or even at month three. So, it’s no surprise there were no differences in weight, belly fat, cholesterol, or any of the other biomarkers.

Put all the studies together, and what do we find? There are no significant benefits to telling smokers who are at particular risk for lung cancer, or who need to eat especially healthy, or who should be more physically active. The bottom line: Expecting that being aware of DNA-based risk estimates will change behavior is not supported by existing evidence. However, that was the stated reason for the big presidential push for precision medicine in 2015: to empower individuals to take a more active role in their own health.

It is not surprising that the theme of personal empowerment is invoked. It’s great for marketing, but it’s not particularly empowering. In fact, if anything, it leaves patients even more reliant on authority, and it is not even very personal since the genetic contributions we know of are so small compared to how we actually live our lives. Then why is patient empowerment emphasized as a “cardinal virtue”? Because “it exploits the appeal…to generate political and public support” for an “increasingly industrialized medical-industrial and scientific complex, which moves trillions of dollars around the globe.”

This isn’t some grand conspiracy theory; it’s just the way the system works. “Healthy living directly threatens many powerful corporations….” Eat less sugar? Eat less meat? Healthier populations, after all, only reduce the demand for doctors and drugs. “Seemingly willfully blind to this evidence, the United States continues to spend its health dollars overwhelmingly on clinical care,” cleaning up our lifestyle-induced messes. So, it’s not surprising that we far outspend other countries while at the same time having worse outcomes. While major new taxpayer gifts were being promised to high-tech medicine about a decade ago, the United States had already sunk to the bottom among comparable countries with respect to disease experience and life expectancy. “Overrated ’precision medicine’ promises may be serving vested interests,…justifying the exorbitant healthcare expenditure in our finance-based medicine.” In lots of ways, the U.S. health care system is the most advanced in the world, but all our “whiz-bang technology just cannot fix what ails us.” “Let’s start with the basics. Eat your broccoli, take the stairs, and don’t worry about whether you have a 5.6 percent or 7.7 percent lifetime risk for a grave disease because either way, a sensible lifestyle is the healthiest choice.”

Doctor’s Note

The video I mentioned is Friday Favorites: How Useful Is Personalized Nutrition?.



Full Keto Day of Eating with Thomas DeLauer – Part 1

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Part 2 👉🏼

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Join my Email List: https://www.thomasdelauer.com

Full Keto Day of Eating with Thomas DeLauer – Part 1

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This is part 1 of my full (keto) day of eating that will take us through a typical filming day in my life whilst adhering to a keto diet! Enjoy, and I’ll see you in the comments!

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Thai Steak Salad – Skinnytaste


This post may contain affiliate links. Read my disclosure policy.

This easy Thai Steak Salad is made with marinated flank steak, crisp vegetables, fresh herbs, and a light peanut dressing for a high-protein dinner packed with flavor.

Thai Flank Steak Salad

Thai Steak Salad 

This Thai Steak Salad is the kind of dinner that feels restaurant-worthy but is easy enough for a weeknight. The marinated flank steak is charred and caramelized on the outside, then sliced thin and served over mixed greens, crunchy vegetables, herbs, and the most delicious light peanut dressing. It has all
the elements I crave in a big salad—savory, tangy, a little sweet, a little spicy—with plenty of protein to keep it satisfying. I love this for summer because it’s both fresh and hearty, especially with steak hot off the grill. For another steak salad with big flavor, try my Vietnamese Shaking Beef Salad.

Why This Steak Salad Recipe Works

Gina @ Skinnytaste.com

Although this salad has several components, you can do a lot of the prep ahead of time to make it more convenient for weeknights. Prepare the marinade and dressing, and slice the vegetables the day before. In the morning, marinate the steak. Then, at dinnertime, all you have to do is grill the steak and assemble the salads.

  • Complete meal: With 39.5 grams of protein, there’s no need for a side dish.
  • Perfect for summer grilling, but if it’s the dead of winter, you can cook it on the stove.
  • Cooks quickly: The steak cooks in less than 15 minutes.
Gina signature

Ingredients You’ll Need

There are three sets of ingredients for this healthy Thai-inspired flank steak salad. See the recipe card below for the exact measurements.

Thai Steak Marinade

  • Low-sodium soy sauce adds umami. Use low-sodium to reduce salt; tamari is a good gluten-free alternative if needed.
  • Fish sauce for complexity
  • Lime juice and zest for brightness and acidity to balance the salty and sweet ingredients
  • Brown sugar or honey for a touch of sweetness
  • Avocado oil or any other neutral oil helps keep the meat moist.
  • Aromatics: Minced garlic cloves and freshly grated ginger
  • Sriracha or chili garlic sauce gives it a little kick.

Thai Peanut Dressing

  • Powdered peanut butter delivers peanut butter flavor with less fat and fewer calories. I like PBfit and PB2.
  • Lime juice for acidity
  • Water thins the dressing and peanut butter powder
  • Low-sodium soy sauce or tamari
  • Maple syrup for sweetness. I’ve been loving this sugar-free maple syrup lately if you’re trying to reduce added sugar.
  • Oil: Use toasted sesame oil for a nutty flavor or avocado oil to keep it neutral.
  • Sriracha or sambal oelek to make it spicy. Feel free to omit if you prefer it mild.
  • Grated ginger for warmth

Steak Salad Ingredients

  • Flank steak is a thin, budget-friendly cut of meat. Marinating it for hours makes it more tender.
  • Neutral oil, like avocado oil, to grease the grill pan
  • Vegetables: Mixed baby greens, shredded carrots, chopped English cucumbers, sliced shallots
  • Herbs: Fresh cilantro and mint
  • Roasted peanuts are optional, but they provide a nice crunch.

How to Make Thai Flank Steak Salad

The longer you marinate the steak, the better it will taste. However, don’t go past 8 hours, as lime juice can ruin the texture. See the recipe card at the bottom for printable directions.

  1. Marinate the steak: Mix all marinade ingredients in a large bowl or bag. Then, let the meat sit in the fridge for 2 to 8 hours. Before grilling, bring the steak to room temperature to help it develop a crust.
  2. Make the peanut dressing: Whisk all the ingredients in a small bowl.
  3. Grill the steak: Pat the meat dry with paper towels to remove any excess marinade, which helps it sear better. Heat a large cast-iron skillet, grill pan, or outdoor grill over medium-high heat. Cook for 5 minutes, flip it over, and cook for 6 to 7 minutes until the steak reaches medium-rare. If you prefer
    your steak more done, continue cooking. Let it rest for 10 minutes before slicing to keep it juicy.
  4. Assemble the salad: Divide the 4 vegetables between 4 bowls, and drizzle with dressing.
  5. Garnish: Place the steak on top of the salads and top with cilantro, mint, and peanuts.
Thai Steak Salad with Peanut Dressing

Customize It

  • Adjust the heat: You can make this salad spicier or milder by adjusting the sriracha in the marinade and the dressing.
  • Seafood allergy? Try a vegan fish sauce.
  • No powdered peanut butter? You can use the same amount of regular peanut butter. Just keep in mind that the nutritional info will change.
  • Peanut allergy: Replace peanut butter with almond or sunflower seed butter, and leave out the chopped peanuts.
  • Reduce added sugar: Use brown monk fruit or this sugar-free maple syrup in the marinade and dressing.
  • Protein options: Sub hanger or skirt steak for flank. If you don’t eat red meat, use chicken thighs or shrimp. For shrimp, only marinate them for 20 minutes.
  • Want to keep it vegetarian? Swap the steak for tofu, or omit both the steak and marinade and add extra vegetables. You could also add soba, vermicelli, or rice noodles to make it more filling.
  • Salad greens: Replace mixed greens with romaine or little gem. Chopped cabbage would also be good if you want a heartier base that will hold up better for meal prep.
  • Vegetables: Add or substitute the cucumber or carrots for avocado, edamame, bell peppers, or snap peas.
  • No shallots? Use red onions.
  • Herbs: If you don’t like one of the herbs, use just one or try Thai basil.

Storage

  • Refrigerate the dressing, steak, mixed greens/herbs, and vegetables in separate containers. The meat will last for 3 days, and the dressing for about a week.
  • How to serve the leftovers: You can eat the meat cold, reheat it in the microwave or on the stove, or let it sit at room temperature for 15 minutes. Assemble the salad, add the steak, and drizzle with dressing and peanuts.
  • Freeze the cooked steak and peanut dressing for up to 3 months. You can store the dressing in one airtight container, or flash-freeze it in an ice cube tray before transferring it to a freezer-safe bag or container. The ice cube tray is perfect for individual portions. After thawing in the fridge, assemble the salad.
Thai Steak Salad

More Summer Salad Recipes You’ll Love

For more dinner ideas, check out these five healthy summer salad recipes that are satisfying enough to be a complete meal!

Skinnytaste High Protein cookbook protein

Prep: 20 minutes

Cook: 12 minutes

marinade time: 2 hours

Total: 2 hours 32 minutes

Yield: 4 servings

Serving Size: 1 ½ cups

  • Combine the marinade ingredients and add the steak. Marinate in the refrigerator 2 to 8 hours. Let it sit room temperature one hour before cooking.

  • To make the dressing, add all of the ingredients to a small mixing bowl and whisk until smooth. Set aside.

  • When the steak is ready to cook, remove from marinade and pat the meat dry with paper towels, discard the marinade. Heat a large cast iron pan or grill pan, or grill over medium high heat. Once the pan is hot, add the oil. Place the steak in the pan and cook, undisturbed, for 5 minutes, until a nice crust has formed, flip the steak and cook for another 6 -7 minutes for medium-rare (130-135° F) or longer to your desired doneness. Remove the steak from the pan and let rest for 10 minutes before slicing.

  • To assemble the salad, add the lettuce, carrot, cucumber, and shallot in 4 shallow bowls. Drizzle with the dressing.

  • Thinly slice the steak against the grain and arrange it on top of the salad. Top with the cilantro and mint leaves and peanuts (if using) before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

For the nutrition calculation, I only count about 10% of the marinade since most of it is discarded after marinating and not consumed.

Serving: 1 ½ cups, Calories: 395.5 kcal, Carbohydrates: 21 g, Protein: 39.5 g, Fat: 19.5 g, Saturated Fat: 4.5 g, Cholesterol: 69.5 mg, Sodium: 563 mg, Fiber: 4.5 g, Sugar: 11 g

Why Girl Dinner Went Viral and Why I Love It


Why Girl Dinner Went Viral and Why I Love It

Girl dinner started as a joke, but the idea behind it is totally valid: sometimes the best dinner is just a bunch of small foods you’re actually excited to eat (and not plated perfectly like it’s designed for Instagram).

Overhead view of tartines on platter

Steal my girl dinner routine!

cookbook author erin clarke of well plated

I think “girl dinner” resonated with me because it validated something I already did.

When Ben’s not home, I’m definitely more likely to eat chips and a few slices of the big block of Sartori BellaVitano stashed in the fridge for dinner than to make a proper meal. (Truly, that cheese is one of my favorite finds in the hallowed aisles of Costco.)

But, you already know how to do that kind of girl dinner. Open package; eat. 

So today, I’m going to share my favorite girl dinners for when I want something that feels a little more meal-like, but that’s still low-effort and easy to portion for one.

To me, the best girl dinners balance comfort and ease. They’ve also got:

  • Something crunchy
  • Something creamy
  • Some protein or fiber
  • A mix of textures and flavors

That’s why toast dinners work so well. Or snack plates. Or quick air fryer meals. They’re low-effort but still satisfying enough to feel like an actual meal.

Cottage cheese toast with 6 topping options.

Cottage Cheese Toast

Creamy cottage cheese with crunchy toasted bread and toppings is effortless to make, but still surprisingly satisfying. (Hat-tip to the cottage cheese for that!)

Check out this recipe

Air fryer tofu on a plate with dip

Air Fryer Tofu

You’ll see a theme with this collection of recipes: the air fryer does a lot of heavy lifting for my solo meals. It’s faster and when I’m cooking for one, it means I don’t have to make multiple batches. This tofu is a great way to add protein to salads, but I also love dipping it in peanut sauce.

Check out this recipe

cottage cheese flatbread topped with melted cheese, fresh basil, sliced cherry tomatoes, and drizzled with balsamic glaze. Pieces are cut, revealing a crispy crust beneath the toppings. Placed on brown parchment paper.

Cottage Cheese Pizza

Because personal pizzas are fun at any age! This recipe has become a staple for protein-packed lunches and low-effort dinners.

Check out this recipe

crispy air fryer french fries with sauce

Air Fryer French Fries

Crispy homemade fries with dipping sauce and a glass of good wine are the foundation for many of my girl dinners.

Check out this recipe

a plate with open sandwiches (les tartines) on a platter

Tartines

Tartines are a French classic, but in this post, I share some very non-traditional ways to gussy them up for a light dinner.

Check out this recipe

Easy air fryer grilled cheese

Air Fryer Grilled Cheese

Everything about this grilled cheese is just perfection. Sometimes if I’m feeling fancy, I’ll add caramelized onions, jam, or marmalade for a little sweet-and-savory contrast.

Check out this recipe

A bowl of kale salad topped with shaved Parmesan cheese, crispy chickpeas, and croutons. A fork rests in the bowl. Lime wedges and a small bowl of dressing are on the side. The background is a light-colored surface.

Kale Caesar Salad

Girl dinner doesn’t always mean toast and cheese. Sometimes it’s a giant salad with enough crunch, dressing, and toppings.

Check out this recipe

More Recipe Collections

A bowl of cabbage and noodles, with a fork resting on the plate.

10 Dinners You Can Make for $10 or Less

A bowl filled with white rice, topped with slices of grilled steak, arugula, and a mix of black beans, corn, red onion, and peppers. A small bowl of sliced red onions is in the background. The dish is garnished with herbs.

Why Bowls Took Over Weeknight Cooking

A close-up of a bowl of vegetable and bean soup with carrots, celery, and white beans in a broth.

Why Everyone Is Suddenly Talking About Fiber Again

things that Lola has done (eaten)

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Lola has never had a formal blog introduction, but she’s now 6 months old and I’m sharing some of the mischief she’s gotten into instead. It’s much more fitting this way.

We knew that we eventually wanted to get another dog. When Maisey started to act more grandma than puppy – sleeping on the couch and just seemed bored during the day – we figured it would be sooner rather than later. The Pilot and I had discussed it and knew we wanted to make it happen.

He wrapped up the pieces to this puzzle for Christmas:

The girls and I each had a piece and when we put it together, the girls squealed, and I shed a couple of tears because I was excited and it was so cute to see them so happy.

He figured we’d pick out a puppy and it would be a while until she was actually home with us, but the girls and I had Lola picked out the next day and he was flying out to Salt Lake City within a week to pick her up. (We act quickly around here haha.)

She is a tornado of joy and energy, and has been the sweetest best friend and sister to Maisey. They already love each other and chase each other around, play tug, wrestle, and nap together. I’m SO so glad we did it.

At the same time, I didn’t realize that goldens are a very unique breed. (Lola is a mini goldendoodle but I think they may have lied about the mini part because she’s already huge and not done growing haha.) They like to eat everything, get into everything, and pretend that they can’t hear you when you try to correct them. I’m not super worried about it because we have an amazing dog trainer and I know goldens are amazing dogs. (We have close friends who had a golden retriever and he was such a great boy.) As a puppy, it’s been a lot!

I realized that unlike our other dogs, Lola hasn’t had a proper internet introduction. This is mostly because I spend most of the time chasing her around and prying things out of her mouth. Instead of a formal introduction, let me tell you about all of the things that she has destroyed or consumed, just in the last month.

things that Lola has done (eaten)

The entire spongy inside of a pink highlighter marker. I was petting her and realized her beard was reddish. I was like, “What did you eat?” and she yawned to show off her neon pink tongue. I found the sad empty highlighter shell in her dog bed, but everything else was gone. She’s totally fine.

P’s homework. Not once, but twice. I took a picture so we could prove it to her teacher when we asked for another copy.

The entire bottom section of all four of our breakfast nook chairs. You know the foam underneath that gives the chair squish and support? It’s gone. Come sit with us for breakfast and your booty can sink down in your chair as you eat, too.

Multiple rolls of paper towels.

An entire Eegee’s sub sandwich. P set it on the table in between bites, Lola jumped up and CHOMP. The entire thing, down her throat.

A hibiscus bush, which continues to grow despite her chomping on it every day.

A baby bird in the backyard. Tom had to pry it out of her mouth and unfortunately the sweet little bird didn’t make it.

Fruit salad. Multiple times throughout the day, I have to ask Siri if it’s safe for a dog to eat certain fruit, because she’ll steal it off the counter. She likes pears, mango, and melon. She likes everything really.

Attempted to eat: our guinea pig. We have baby gates downstairs and one was open. She ran upstairs to where the guinea pig lives and our amazing house cleaner stopped her. Now we have to get an additional baby gate for the game room, where the guinea pig lives.

So tell me, friends: any tricks for golden doodles? She gets walked every day and still has a ton of energy, but I’m hoping we can start swimming with her soon.

I was thinking about getting her some treat puzzles if you can recommend any! And also waiting until I replace all of the breakfast nook chairs.

xo

Gina