I may talk a gluttonous game when it comes to breakfasts--with my honey bunches, rhubarb oat bars, grapefruit-almond buttermilk cake, triple ginger scones, salted AB&J whole wheaties, date-nut bread, and what not--but most mornings, I eat this.

It's not as abstemious as meets the eye though.

Yes, the played out, protein-packed Greek yogurt stands in for ice cream, but rather than the skimmed, 2%, and 100-calorie formulas crowding the shelves, I buy the shunned tub made with whole-fat organic milk for the omega-3s and satiety that come with it.

On top goes fruit, for sure.

Sometimes a trickle of honey.

Then, any combination of extras--chia seeds, unsweetened coconut, cinnamon, shredded carrots, cardamom, nuts, pumpkins seeds, Ezeikial 4:9 Golden Flax, cacao nibs, what have you--always added with the finesse of a manager at DQ.

A demitasse spoon makes it last twice as long and maneuvers around the edges and divot of the footed dish with prowess.

And with plenty of backbone (and curves in all the right places), full-fat Greek yogurt can just as easily slip into dinner attire--and is always game for a little dessert.

It even lends a hand in making some of those "other" breakfasts a touch more wholesome.

Talk about well-rounded.

Fat shame no more.