Beauty can be seductive.

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Of this I was reminded during yesterday’s encounter with coffee art. As I creepily creatively gazed into the motions of my morning J, the enchanting swirls beckoned me to take a sooner-than-usual sip. Curious to taste the talent in the midst of its performance, I obliged.

Bad call.

Coffee—even the most alluringly elegant cups—should never be consumed a mere 30 seconds after being brewed. Never.

My preemptive sip left me a scorned woman with a very burnt tongue. I sought out the quickest remedy I could think of, which came in the form of a heaping spoonful of vanilla bean ice cream.

Mucho mejor—still a little upset with my coquette of a coffee cup—but ready to take on breakfast.

I’d already decided on my main ingredient

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el bran muffin. I love muffins (you know it’s coming… TWSS), but I am a discriminatory lover of only the tops. So my master plan was to crumble the toasted muffin top over plain greek yogurt, and perhaps jazz it up with a little PB.

Well, I had to abort breakfast Plan A when I realized this was all that was left in my greek yogurt container.

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That, my friends, is a dollop (it weirdly looks like a lot in the picture, but I assure you it was a measly amount) , not the bountiful base required to craft my conjured up branny breakfast.

However, all thanks to the lingering taste of vanilla bean still cooling my wounded tongue, I came up with a better-than-Plan-A Plan B.

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That’s right.

Muffin Top (the kind you eat, not the kind you get from eating) Ice Cream.

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PB included. If you recall last weekend’s discovery that ice cream is an acceptable part of a healthy breakfast—for its calcium—I am happy to report that Ice Cream For Breakfast Part Dos supports that finding. For validity and accuracy purposes, I implore you all to test my hypothesis and report back ;) .

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I did make an effort to balance things out by throwing a few banana slices and cinnamon on my yogurt dollop for a breakfast dessert. A little backwards, but it worked.

I ate a light-ish lunch exactly 3 hours before yoga, in an attempt to avoid the nausea I felt during Wednesday’s class.

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Egg white omelet with American, broccoli and roasted cherry toms. And, of course, sriracha.

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I usually consider the cheesiest bites the best, but I sort of played favorites with the roasted cherry tomatoes during the consumption of this particular omelet.

Fast forward three hours. I’m supposed to be sitting in a 105 degree room, but my crazy body was somehow still ridiculously full from an omelet and half a pita. Loco.

That—followed by a pretty loud and painful hip pop—tore me away from my yoga streak. I was kind of cranky because I’ve been on a legitimate yoga high—but I didn’t feel like introducing my undigested omelet to a 105 degree room full of well-digested people just trying to get their yoga on.

As dinner came, crankiness went.

What appears to be a standard grilled chicken breast…

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is actually grilled chicken stuffed with feta, oil-cured olives and sun-dried tomatoes.

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Probably one of my favorite flavor combinations ever. You will learn that I’m mildly obsessed with both olives and sun-dried tomatoes. So, whenever they combine forces, I achieve a very distinct, unmatched level of elation.

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Along for the ride: a few sweet potato fries (I may have burned the rest…) and olive oil & garlic couscous.

‘Twas a delicious dinner. And since I began my day with dessert, I called it my last meal ;) .

I’m off to kick off the Jewish New Year—Rosh Hashanah—with la familia. A.K.A. Sunday’s weekend recap will feature some drool-worthy eats.

L’shana tova to any of you who are also celebrating the new year!

-Sarah