Yesterday marked the first day of what I believe is my favorite month.  It's a toss up between September and November, but I feel as though September has a bit of an edge this year.  Perhaps it is because September is full of promises.  It is when I lay aside the lackadaisical habits of the Summer and begin the regimented routine of the Fall.  

I thrive on routine - I always have - which is probably why school was always exciting to me.  

This year, though school is not a part of the equation, I am more eager than ever to dive back into a strict routine - and part of that routine means better eating habits.  Namely, eating a substantial breakfast rather than an iced coffee and maybe a piece of fruit around 10:30.    

I'm bad at feeding myself.  We have talked about this before.  I get distracted by a plant that needs to be moved, hair that needs to be tamed, and emails that beg for replies, and I forget that this body of mine runs on food.  So, in order to ensure that I eat, I have to equip myself with tools.  Edible tools, than can quickly be turned into healthy, lady-sustaining breakfasts and snacks. 

Almonds!  Almonds are my friends because they have protein and fiber and are easy to carry in my purse if I need a quick snack on my way to an appointment. 

Of course, I cannot just eat plain almonds, that would be boring.  Instead, I just coat them in honey, cinnamon, and everything wonderful.  

The final product is just sweet enough to add some interest to your morning yogurt.  

I would suggest making a batch or two on Sunday afternoon and packaging them in small plastic bags so that you can easily grab a serving before heading off to work.  

Oh, and did I mention that these can be made in less than thirty minutes? 

My weekday breakfast just got way better. 

Sincerely, 

  Pedantic Foodie

 Honey Roasted Almonds with Cinnamon, Sea Salt & Turbinado Sugar

- 1 cup raw almonds 

- 3 tablespoons clover honey 

- 1/2 teaspoon cinnamon

- 1/4 cup turbinado sugar 

- 1 1/2 teaspoons sea salt 

Place almonds in a medium frying pan and place over medium high heat.  Toast, stirring often, for 4-5 minutes; until fragrant.  Watch the almonds carefully, they can burn quickly.  

Remove from heat and stir in honey and cinnamon.  Toss until the almonds are fully coated in the honey.  Add turbinado sugar and sea salt.