I had slightly stalled on the ‘Alphabites’ series for a number of reasons, but not least because I was a bit stumped by ‘E’. I even did an internet search on food beginning with E and there was nothing that really jumped out at me. I thought about doing something to do with eggs, and then I remembered an excellent recipe I had recently come across and made for an Egg Free Cake, and I decided to share that.
After the discovery of decent food gels and the success of the Harlequins Battenberg two years ago, I decided to attempt a rubix cube themed Battenberg cake for Lionel’s birthday this year. The result of several hours’ work was a definite crowd pleaser – both visually (once it was cut in to!) and on the taste buds. Here’s the journey I went on, step by step so that you can travel it too.
I was intrigued having written my last post how different my choice to adopt Huel has made my nutritional intake. If lunch via Huel was really not that different from Subway, what about a comparison to my usual breakfast?
Last week I started using Huel for the first time. (It feels a bit odd to say “using” like that but I can’t really think of a better word. Technically I’m drinking it but telling people that I am drinking my meals makes me sound like an alcoholic.) I’m very conscious that I’m only at the start of my Huel journey and there is plenty of opportunity to become bored, frustrated by hunger, or even to have adverse reactions to having Huel instead of some of my meals. When I say adverse reactions, I’m not talking about anything serious, but there is always the possibility that the form of Huel disagrees with me over medium-long term.
I think I need to wait a little longer before making an assessment of its impact on me, but I have a couple of immediate thoughts. Read More