Lemon and Almond Cake
Serves approx. 10 ~ Wheat-free and grain-free
I used to absolutely love Lemon Drizzle cake, and this zingy, light and moist cake is the healthier alternative that I came up with to satisfy my cravings. The lemon and almond cake is made with coconut sugar, an unrefined form of sugar that is much higher in nutrients, such as magnesium, zinc and iron, than regular sugar. I’ve also used ground almonds instead of flour, which gives it a texture similar to that of polenta, but is completely grain and gluten-free.
I love to serve it with this a sweet lemon-infused yoghurt and fresh raspberries.
Christmas would not be the same without mince pies, bursting with rich dried fruits, spices and citrus notes. After a glut of quince one year, I decided to add them to the mix, rather than the usual grated apple, and this was the delicious result, giving the mix a sweet, tart twist. Freshly chopped ginger lifts all the flavours up.
Upgrade Your Routine
When life moves on to a new chapter, the first thing that goes out the window will often be any element of routine. The excitement of change, the socialising with new colleagues and the exhaustion of a new focus and task that lies ahead often mean that a balanced diet and exercise routine are switched out for coffee and canapés.
After studying for 19 years of my life, having chosen a four-year degree before deciding to convert to law, I have finally entered the real world of work. I have an office to be present at every day, extensive training to attend and a minefield of information to digest! One thing I have found key, however, has been to try – even in the smallest ways – to maintain some level of normality and stability in my everyday life.
While I am still in the very early days, here are a couple of tips relating to how to try and adjust which will help in order not to be overwhelmed by change!