I Think We Should Be Naughty…for Breakfast
28 Sun, 2010 § 7 Comments
This post is supposed to be a cure for our post celebration dinner bangover [ask Rachel what that means], but honestly we woke up feeling amazing. We spent the morning singing songs about Eisley to the tune of Beach Boy’s Run, Run Reindeer — instigated by Dave of course — while she ran around the baseball field.
Apparently we were in good humor.
Obviously we are comfortable enough to be silly with each other — we certainly should be after nearly 5 years.
Apparently we are not past the point of wanting to be silly with each other. 🙂 We never plan to be past it, because we make a point of being silly…I think we should make a point every day.
After our morning walk, I was desperate for something naughty…but not too naughty.
I wanted delicious…but not a lot of effort.
Fortunately, I had planned ahead & incorporated dinner leftovers into breakfast.
You all just gagged, didn’t you?
Stay with me; I’m not going to lure you to the dark side…even though steamed kale with ginger & real garlic toast is one the best breakfasts ever…I don’t think you’re ready.
So we’ll go slow.
Remember the sweet potato gnocchi I made by hand? I roasted extra sweet potatoes for breakfast.
Then I remembered the best crust ever & knew Thanksgiving would not be complete without pie.
Pie makes everything better…or even better.
This one is indulgent but still seems healthy.
The pecan & chickpea flour crust is rich & creamy & lends an amazing texture & taste; it complements the silky smooth & rich filling superbly. This is probably my favorite pie crust ever — this is probably my favorite pie.
This Silky Sweet Potato Pie is from one of my favorite & most often used cookbooks, Clean Food by Terry Walter’s. I don’t feel ok posting her recipe, but am more than happy to email it to anyone who would like to try it — & I really think you should because it’s so good & so simple. If you’ve never made pie & are a little intimidated, this is a great one to start with. I promise. Just send me a message & you can be a little naughty in the morning too.
I easily could have devoured this pie alone, but I thought we needed at least a little protein to follow our workout. I still had a couple spoonfuls of the best greek yogurt; so before taking a little hiatus from dairy, I thought this would be the perfect way to finish it off.
After the Green Tea Cashew Cream, I’m a little obsessed with infusing tea into food. So it was time to play around with Dave’s favorite tea, Chai.
Chai Greek Yogurt
- Fage or other greek yogurt [I only had ~¼ C but use more if you have it!]
- substantial dash of cheater’s chai
- agave or other sweetener, to taste
Combine all ingredients to taste & whip until smooth.
- ground Cardamon
- Chinese five spice powder or Garam Marsala
I used Chinese five spice which had much more of a fennel taste than I was expecting. This also packed a little heat! It was still good, but if you’re not a huge fan of black licorice, I would go with garam marsala.
What? More tea?
I told you I’m obsessed.
I actually stirred several pinches of one of my favorite teas into the pie filling.
Rooibos [roy-bos] is extremely high in antioxidants, caffeine-free & low in tannin. It can even help with allergies & digestive issues…& it’s yummy.
Dave didn’t pick up on it; it added only a very subtle, sweet, earthy flavor to the pie. I wonder what would happen if you steeped it with the milk before blending the filling. Mmmm, now I’m craving more pie.
Aren’t you? 😉
What’s your favorite pie? I’m not a huge cake fan in general, but I LOVE pie.
What’s your favorite “naughty” breakfast?