Recently, my friend Sandy gave me a cinnamon bun.  

I thought about sitting in front of the television, watching Freaks & Geeks on DVD, and devouring my gifted treat in one sitting. After further inspection, I realized that this cinnamon bun was not a one sitting type of treat. [it. was. huge.]

Instead, I turned this decadent sweet treat into an opportunity to make one healthy decision.  I transformed this massive cinnamon bun into three plates of breakfast, adding some nutrients with the addition of a peach and a handful of cherries.

I thinly sliced the cinnamon bun, cherries, and peach. 

I whisked an egg with a splash of almond milk and a sprinkle of  pumpkin pie spice.

Then I dipped the pieces of cinnamon bun in the egg mixture, and cooked them through, french toast style, in a nonstick skillet on medium heat. [the cinnamon bun was so large that it produced two skillets full of slices!)

While the cinnamon bun toast cooks, I heated the fruit in a sauce pan, on low heat, adding a drizzle of agave nectar while warming.

Flip the toast. Stir the fruit. Wait a few more minutes before plating and delighting in this deliciousness.

I could have consumed the cinnamon bun in one sitting when I wasn’t hungry; but I’m trying to listen more closely to my hunger cues.
I could have thrown the cinnamon bun in the trash, covering it with dish soap; but I’m trying to remember that no food is bad food, and that I shouldn’t treat it as so.
Instead, I turned the cinnamon bun into breakfast on a Sunday morning, with leftovers for Monday morning, and Tuesday morning, too.

 

I call this healthy decision a success. Cinnamon Bun Fruit Topped French Toast for the win!