Greek Yogurt Blueberry-Lemon Pancakes
Don’t cling to resentment If you’ve got a mental list of all the ways you’ve been wronged since the divorce, by your ex, your ex’s friends, the divorce lawyer, your former in-laws, the people who said they had your back but it seemed like they had your ex’s back more than yours, and the dry cleaner who doesn’t give you the family discount anymore, you need to stop. That list is worthless, and it’s only weighing you down. Crumble it up and throw it away and never think of it again. Don’t lose yourself in work After a divorce, your job may feel like a life raft. It’s the thing that keeps you afloat, that saves you from drowning in an ocean of self-pity and lawyer bills. But don’t let it become your everything. If you’re answering work emails 24/7 and you can’t remember the last weekend you took a break, you’re letting your career define you. Carve out some time just for you, and for your friends and family, and for the people you haven’t met yet, who could become the next reason you can’t wait to leave work and come home. Don’t refuse to forgive Divorce sometimes brings out the worst in everybody, including yourself. But it can also teach you about the power of humility, and how much can be gained from recognizing that we all make mistakes and we’re all worthy of forgiveness. A good place to start is by forgiving yourself. We’re all too eager to rationalize and make excuses for our behavior rather than just admit when we’ve been wrong. Once you’re able to recognize your flaws and forgive yourself for them, you’ll be more open to doing the same for others.
Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar Ingredients • 1 1/2 cups all-purpose flour • 2 tablespoons baking powder • 1 tablespoon white sugar • 1/4 teaspoon salt • 1 cup vanilla-flavored almond milk • 1/2 cup low-fat vanilla Greek yogurt (such as Cabot®) 1 large egg, lightly beaten 1 lemon, zested and juiced 1 teaspoon almond extract 1 tablespoon unsalted butter, melted 1 cup blueberries
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Directions 1.Whisk flour, baking powder, sugar, and salt together in a large bowl.
2.Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
3.Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
4.Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.