Warm Spiced Pineapple and Chia Cottage Cheese Bowl

In a medium bowl, thoroughly stir together 750g cottage cheese and 20g raw chia seeds. Cover and place in the refrigerator for 15 minutes to allow the chia seeds to hydrate, swell, and thicken the cottage cheese.

While the cottage cheese mixture chills, prepare the fresh pineapple. Slice off the top and bottom of the pineapple, stand it upright, and carefully cut away the skin. Cut the pineapple into quarters, slice away the fibrous core, and dice the flesh into 1/2-inch pieces to yield approximately 380g of fresh pineapple chunks.

Heat a small dry skillet over medium-low heat. Add 15g raw slivered almonds and toast, tossing frequently, for 3 to 4 minutes until they are fragrant and golden brown. Immediately transfer the toasted almonds to a small plate to prevent burning.

In the same skillet, increase the heat to medium. Add the 380g of prepared pineapple chunks, 1/2 tsp ground cinnamon, and 1/4 tsp ground ginger. Cook, stirring occasionally, for 5 to 6 minutes until the pineapple begins to soften and release its natural juices.

Drizzle 15g raw honey over the warm pineapple. Cook for an additional 1 to 2 minutes, stirring constantly, until the honey caramelizes slightly and forms a glossy glaze over the warm spiced pineapple. Remove the skillet from the heat.

Retrieve the chilled chia-cottage cheese mixture from the refrigerator and divide it evenly between two serving bowls.

Spoon the warm spiced pineapple compote and its warm pan juices over the cold cottage cheese. Garnish with the toasted slivered almonds and fresh mint leaves, and serve immediately to enjoy the contrast of warm and cold.