Cottage Cheese with Warm Cinnamon-Honey and Fresh Pineapple

Place a small dry skillet over medium-low heat. Add 16g of raw macadamia nuts and toast for 2 to 3 minutes, tossing constantly, until they are golden brown and fragrant. Transfer the toasted nuts to a cutting board, let them cool slightly, then roughly chop.

Prepare the fresh pineapple. Lay 1 whole raw pineapple on its side on a cutting board. Using a sharp chef's knife, slice off the top green crown and the bottom base. Stand the pineapple upright and carefully slice off the outer skin in downward strokes, following the curve of the fruit. Cut the peeled pineapple in half lengthwise, then into quarters. Slice off the tough inner core from each quarter, then dice the remaining sweet flesh into bite-sized chunks to yield 3 cups.

Wash 4 fresh mint leaves and pat them dry with a paper towel. Stack the leaves, roll them tightly like a cigar, and slice across thinly to create a fine chiffonade.

In a small bowl, stir together 2.5 tablespoons of raw honey and 1/4 teaspoon of ground cinnamon until fully combined and smooth.

Assemble the snack bowls by dividing 2.5 cups of cottage cheese evenly between two serving bowls (1.25 cups per bowl).

Top each bowl of cottage cheese with 1.5 cups of the freshly diced pineapple chunks.

Sprinkle each bowl with half of the toasted chopped macadamia nuts (8g per bowl) and half of the raw hemp seeds (1/2 tablespoon per bowl). Drizzle the cinnamon-honey mixture evenly over both bowls, garnish with the sliced fresh mint, and serve immediately.