It’s sporadically hot & sunny one second and then raining the next second here in Hong Kong! I’ve still managed to bang out my 5 mile daily morning run, but my cravings have slowly but surely started to change. I blame it on the weather (only teasing!). I’ll get more into my appetite changes below, but for the time being I’m loving this easy, 4-ingredient raw vegan cinnamon peanut butter nice cream. It’s a great way to get a healthy, extra dose of protein in post-workout!
After a couple of crazy busy, highly stressful work weeks, I’m back to semi-normal here on the blog. I’m so sorry for my absence and to show just how sorry I am, I’m sharing the recipe for these vegan & gluten-free mango dragon fruit ice cream bars. Don’t worry, the ice cream is no-churn, with a simple base of frozen fruit. You’re going to love them so much that hopefully you forgive me for being so MIA lately! At the very least, they’ll put a smile on your face.
Hello from Bali! Sorry that I’m a bit behind on posting, but we left for Bali yesterday and just arrived and got our feet on the ground. We’ve been trying to make the most of our trip, since we’re only here for a short period of time. We’re staying in the jungles of Ubud which is so stunning. It’s like a page straight out of “The Jungle Book”. I’m trying to keep up by squeezing in this recipe for delicious mango blueberry banana ice cream cups before my birthday tomorrow, so I can enjoy a technology-free day.