White Peach Crisp

Day 21

In this society, eating dessert for breakfast is considered a no-no worthy of extreme feelings of guilt. Children are told they can't have dessert for breakfast, but Chocolatey Bunches of High Fructose Corn Syrup or a cinnamon sugar trans fat donut with carmel icing is a much better option. The comedian Jim Gaffigan says it perfectly, "Who came up with pancakes? 'No, dear, you can't have cake for breakfast, you can have fried cake with syrup for breakfast. Load up on that and try not to nap.'" I ate dessert for breakfast. I also listened to music with a bad message this morning while eating dessert for breakfast (Don't tell me you can listen to "Material Girl" and not get a little bounce in your step). Off to confession I go. My mother always told me to take responsibility for my actions. So here it goes...When you make your dessert a healthy version of something completely and ridiculously terrible for you, it's justified to have it before you've had one single vegetable. It looks like dessert, tastes like dessert, but certainly doesn't feel like dessert after you've eaten it. As for the song "Material Girl", I'm taking that terrible message and turning it into a "spend money on quality foods that will keep you kickin for years to come" message. How's that for justifying so-called bad behavior?

Recipe: Serves 6

6-8 medium sized white peaches peeled, cored and sliced 

1 cup blueberries 

1 1/3 cup oats (I used gluten-free)

1/2 cup ground flax 

1/4 cup walnut pieces 

1 tsp cinnamon 

1/4 cup maple syrup  

Directions

Lay fruit in 9x13 pan and combine topping ingredients and sprinkle over  top.. Cook at 350 for 25-30 min.

Nutrition Facts

per serving: 263.6 calories, 10.8 grams fat, 39.8 grams carbohydrates, 7.3 grams protein

Recipe adapted from Neely Gladd