Apparently, winter isn’t through with we New Englanders.
Ice. Snow. Wind. Frigid, frozen temperatures.
This morning, I ran under a canopy of white. I heard and felft the crunch of snow beneath my feet. One step after the other.
Crunch. Crinkle. Swoosh.
I watched the icicles dance with excitement after they met the sun, sending their sparkles of light here, there, in every which direction.
There’s a fresh snowfall, here in New England. And today I was the first—the very first!—to spread footsteps across a snowy path.
I don’t think I’ve ever experienced anything quite as peaceful. I don’t think I ever will.
And you want to know a secret?
I kind of, sort of, maybe, almost enjoyed my morning run. Despite (because of?) the frigid cold temperatures.
I don’t always know why or how to explain it, but sometimes I find myself falling absolutely in love with winter.
For such a snowy morning, I figured breakfast may as well include a bit of snow as well.
In the form of coconut, of course.
There was exactly one jam filled muffin left in the freezer. And it was practically begging me to crumble it into a morning bowl of yogurt.
I just couldn’t say no.
Muffin Crumbled Yogurt Bowl
Crunchy walnuts. A snowing of coconut. Warm, jam-filled muffin crumbles. And a dish of thick, creamy yogurt.
This is one of my most current favorite breakfasts. I think you’ll love it too. 😀
- 6-oz plain yogurt
- 2 Tbsp. wheat germ
- 1/2 cup chopped grapes, banana, apricots, or other favorite fruit
- 1 jam-filled muffin (or other favorite muffin of your choice)
- 2 Tbsp. granola
- 2 Tbsp. walnuts
- dusting of coconut
- drizzle of honey (optional)
- Combine yogurt with wheat germ and fruit, and place on bottom of bowl.
- Top with muffin, granola, walnuts, coconut and honey if using. ENJOY! 😀
Question: Is it still officially feeling like winter where you live? What is your favorite season?