Courtesy anuts.com (With a name like that, who could resist?)

Meet my new best friend, the roasted almond. This has replaced my old best friend, Mr. Chocolate Croissant, as well as his often-present bestie, Mr. Eggs Benedict, at the breakfast table, and while I cannot say I don’t miss the dynamic duo, I am at least getting by with the replacement.

Having recently sent the bathroom scale into hyperdrive, I am, as you may recall, walking a straighter path dietically speaking. It’s either that or replace an entire, carefully-curated summer wardrobe with items from the tactfully-named “Women’s” department at Bloomingdales, a prospect so horrifying that giving cinnamon toast a pass pales in comparison.

Now I’m a great believer in the breakfast-is-the-most-important-meal-of-the-day philosophy. I’d be lying, however, if I said finding a satisfying low-carb option is easy. Yes, I like eggs, and they certainly lend themselves to the morning meal, though the prospect of a poached egg without a big crusty baguette leaves me less than thrilled. I mean, what are you going to do with all that yolk if you have no bread? So I scramble, hard boil or make a spinach omelet and call it good.

Some days, though, you really want a little crunch to start your day, don’t you? This is where the almond comes in. Now, I find raw almonds about as compelling as a rainy Tuesday night with the inlaws, but the roasted version is another story altogether. They actually have flavor, enough in fact that they don’t really need salt. This is helpful because I often find that after a big salt binge, I’m strongly inclined toward a big sugar binge, which is not helpful in trying to lower the reading on the scales. Of course, the salted dark chocolate covered caramel neatly addresses both needs, and as such appears at first glance to be the perfect food, but self delusion mixed with rationalization serves no one, except maybe members of the Real Housewives franchises, but that’s a post for another day.

Friday breakfast -- not so bad, is it?

So anyways…where was I? Oh yes, breakfast. So here’s my recommendation for a quick, uncooked breakfast that will linger until lunchtime: 2% Greek yogurt (plain in my case, but if you’re not counting calories, try the Greek Gods honey flavor — it is beyond delicious) with seasonal berries and chopped almonds. The nuts satisfy in much the same way granola does and the berries add enough sweetness to keep you from wanting to open a vein, at least not until the afternoon tuna salad plate arrives.