I’m baaaaaack! Four days later, I’m still recovering from the most incredible weekend filled with champagne, guacamole, and Jell-O shots (hey, I never said it would be classy, okay?). Needless to say, I’m in major detox mode this week! Not detox as in not-eating-food-and-drinking-only-juice (who do you think I am??) but more like detox as in filling-my-belly-with-things-that-are-happy-and-healthy. Just like these incredible kale pesto quinoa bowls!
Today, we brunch. And pi(e). All at once!!
I wanted to make a delicious, decadent recipe for Easter brunch to share with you guys today, and couldn’t help but notice that tomorrow is the biggest nerd holiday of the year – pi day!! Since I am all about the two-for-one bang for your holiday buck (and am also a giant nerd), this “breakfast pie” (a.k.a. quiche) was just the ticket.
I don’t know about you all, but I am fully in the throes of my post-Thanksgiving, pre-Christmas “let’s-take-a-break-from-eating-pie-for-breakfast” period. It’s not a phase that lasts long (I mean, we have Christmas parties starting soon, and if you think I won’t eat my weight in sugar cookies, you are wildly incorrect) but it’s a definite one or two-week period that strikes every year. It’s a critical rest from indulgence that allows us to rally for the rest of the year and enjoy baked brie and champagne cocktails and Christmas cookies to the absolute fullest extent during the holiday. It’s a marathon, not a sprint, after all.
It totally feels like Fall now, right? I mean, it IS officially Fall. We can’t deny it anymore. And I am embracing the cozy vibes in full force and lo-ving it.
Let’s be real here. Is there anything better than a warm and comforting breakfast on a cold day? Absolutely positively not, you say! BUT what if I told you this hearty and cinnamon-y and warm-feelings-to-your-toes-y breakfast is super duper good for you, too? And filled with fruit and whole grains and enough protein to fill you up for hours? Now that wins the coziness contest every day.