Good morning! Hope you all slept well! I fell asleep early last night, like 9pm and slept until 6:30… I have been sleeping so long these past few nights that I don’t think I could have slept any longer.
I absolutely LOVE daylight savings time because it stays dark for longer in the morning. I love lighting my candle, journaling, and reading while sipping my coffee in the morning while it’s still dark out. It’s so comforting and cozy!
It’s funny, I love it to be dark in the morning, but I hate for it to be dark at night. If I get ever get emotional (girls, you feel me??) it’s always in the evening once the sun goes down! Maybe that’s why I am a morning person! 😉
This morning for breakfast I had yogurt and polenta pancakes! Remember my post last night? I talked about how a friend of mine sent me photos of polenta pancakes, and I wanted to make them! Thank you Lindahale! (I purposefully combine her names… it’s a little joke we have!!)
In my yogurt-
- Greek Yogurt
- Gluten-free granola
- & a tiny drizzle of maple-agave syrup
I poured 1 tbsp. of syrup in my little pot that I use to heat it up. After I poured some on my pancakes I still had leftovers, so I put a little drizzle on my yogs too! Then I still had some left in the pot. A little goes a long way!
I love these little pancakes! They are so so simple!
Thinly slice the roll of polenta (mine came in a roll form from Trader Joe’s) and heat it on a skillet/pan with coconut oil (or butter- whatever you want!!). Cook both sides until the texture is a little bit toasty, or until it has a soft golden-brown tinge to it.
Then I put the little “Polenta Pancakes” on my plate and topped them with blueberries, shredded un-sweetened coconut, and agave maple syrup (you can buy them combined at Trader Joes right next to the maple syrup).
Also, last night I wanted something sweet so I had a little bowl of fruit filled with grapefruit, half a small banana, and some blueberries. I loved this combo! Perfect for my sweet tooth 🙂