By Yogi Bangora

My days start early. I wake up at 5am, as my first lesson is at 6.30am. I wake slowly – the rest of Hong Kong is asleep and it’s still dark out. I drink water, watch the boats in the harbor from my window, pack my bag, shower and… make my mug cake, ready to eat after my first lesson.

My mug cake fills me up as it is high in protein from the coconut flour, it tastes delicious, and it’s not too sweet. My favorite toppings are almond butter and banana, or blueberries and raspberries. Eating my own breakfast on the go saves me time and money, and knowing what I am eating makes me feel good.

Ingredients
1 tbsp coconut flour
1 tbsp cacao
1 egg
1 tbsp honey
1/4 tsp baking soda
3 tbsp almond milk

Toppings
Chocolate chips (gluten free, dairy free, soy free)
Almond butter
Bananas
Or
Raspberries
Blueberries

Method
Mix all ingredients with a fork in a mug.
Microwave for 2 minutes 5 seconds.
Add the toppings and go!

Kelsea fell in love with yoga as a professional ballerina at the age of 15. It took over as her life’s work and she has won numerous awards including being voted one of the most popular teachers in New York. She leads energetic and dynamic classes that are suitable for all ages and levels of experience, focusing on traditional yoga and functional movement. Join one of her popular classes like Yoga for Young Athletes, Stretch and Flow Yoga and Dynamic Vinyasa.