I have a serious sweet tooth. I blame it on my grandparents, who always had homemade cookies on the counter and who never restricted the number of times I could visit the jar. That being said, the holidays almost made my sweet tooth hurt.
In the past three weeks, I think I consumed more butter cookies, peppermint bark, and rice pudding than should be humanly possible. In fact, if you add in the number of Jelly Belly Beans I ate, I’m pretty sure I consumed more than my own weight in sugar. This could be hard to come back from, seriously.
I don’t have any New Year Resolutions to avoid sweets or anything like that, but I do want to focus on being healthier. I decided to ease myself in to healthy eating again slowly with this perfect breakfast or lunch croissant. Topped with baby spinach, I am bringing the vegetables back in to my diet this week. But to make it a little bit easier (because they don’t have a spinach Jelly Belly you know) I added some candied nuts to the top. It is perfectly delicious, and quite a bit healthier than a butter cookie!
(Note: I used this method to candy the nuts and it worked like a charm: Cafe Johnsonia – How to Make Candied Nuts.)
Gouda and Apple Croissant with Baby Spinach
1 large croissant
2 slices of Gouda cheese
1/3 cup baby spinach
1/2 Gala apple, cored and sliced
2 to 3 tablespoons candied pecans or walnuts
Preheat oven to 350 degrees Farenheit
Slice croissant in half and top each half with cheese. Place on baking sheet and bake until cheese is melted, about 6 to 8 minutes.
After removing from oven, top both halves with apple slices and baby greens. Sprinkle nuts over the open faced croissants and serve.
Makes 1 serving (if you can eat both halves of the croissant – I couldn’t.)
Were you able to stick to healthy eating over the holidays?