Good morning, guys!
How was your weekend? Mine was absolutely lovely, and so much of it was spent outside which was probably one of the reasons it felt so good. The ash from all the forest fires we’ve had nearby has finally cleared, and our Vancouver skies are beautiful and blue again.
On Saturday morning I had a long run, then my friend Danielle and I headed to Cypress Mountain for our 5 Peaks trail race volunteer shifts. We were on registration duty, which, as chaotic as it seemed was actually a lot of fun because we got to wish all the runners good luck before they started. We hung out after the race, celebrated with some of my friends who were racing, and had an awesome time.
Sunday was also great because…… brunch! After my morning ride and run were out of the way, I met my fellow triathlete buddies Angela and Julie (both super hilarious and totally awesome ladies) and we rode our bikes out to a delicious brunch spot called Living Cafe in Steveston. It ended up being about 36 miles round trip with a very tasty half-time break!
Notice anything unusual the photo above? Maybe like I have a 20 sticker on my helmet that I totally forgot to take off after my race earlier this month? Yep, I rocked it the whole time without knowing. Reeeeeal cool. #20forlyfe. 😉
It’s been really toasty here all weekend, so when I came home, the first order of business (after stripping off my sweaty tri kit and showering – #hygienefirst) was to demolish a bowl of Ginger Peach Ice Cream, a little recipe I created the day prior. It wasn’t intended to be a recipe for the blog, but this one was too good not to share. With a banana base and super juicy peaches, this one’s just as good for breakfast as it is for dessert… or any time of day, for that matter.
Ginger Peach “Ice Cream”
Prep Time: 5 mins + freezing
Cook Time: 0 mins
Ingredients (about 2.5 cups)
- 2 ripe peeled bananas
- 2 very ripe pitted peaches
- 1/2 peeled navel orange
- 1″ piece fresh ginger root
- 1 tsp ground cinnamon
- Add all ingredients to your Vitamix or other high-powered blender.
- Puree until completely smooth. (Note that the peach skins will require a little extra blending.)
- Pour into a freezer-safe container and store in the freezer for about 5 hours or until frozen.
- Scoop into bowls and serve.
[Tweet “5-ingredient anti-inflammatory Ginger Peach Ice Cream #recipe #eatclean”]
Since we’re smack in the middle of summer and it seems everyone is hot errrywhere, AND because yesterday was apparently National Ice Cream Day, I thought today would be a good one for a big healthy frozen treat recipe roundup.
Yesterday after all the running and riding was done, I spent some quality time browsing Pinterest in my jammies. The plan was to list a bunch of photos here for you, but I found SO many that I figured a Frozen Treats board would be better to share. Hop on over and check it out if you’re looking for some totally delicious ways to cool off and satisfy your sweet tooth!
So tell me…
- What’s your favourite ice cream flavour?
- What did you get up to this weekend?