After a two-week holiday with the girls I am finally home, happy and jet-lagged …. and forever grateful for the invention of the iPad.

Our return journey began with a four-hour coach ride, continued with a three-hour pause at Gatwick and finished with the seven-hour flight.

On the coach we played I Spy and read stories until we felt sick. At Gatwick we raided Pret A Manger for healthy snacks and had a relaxing (not) browse in Accessorize. Trying to pick out jewellery while watching two tiny girls headed in different directions, each dragging a bag full of completely unnecessary stuffed animals, is — as it turns out — impossible.

We did buy some things, but only after taking out the lower shelves and a few unsuspecting shoppers.

But then came the flight. At only 25 minutes delayed, it was positively on time. (Two weeks ago, our 8.10pm departure actually took off at 2am, which was fun as you can imagine.)

I settled the girls into their seats, switched on the iPads, plugged in their headphones and then, nothing …. In fact, apart from feeding them at regular intervals and a few bathroom trips, I am not sure we really spoke to each other at all.

That was OK because we’d been talking non-stop for two weeks (and I mean NON-STOP), so don’t fret or call social services.

I sat in the middle, watched two movies, read a book, had a glass of wine and generally couldn’t believe my luck. I worry about hand-held devices and we really limit them at home, but if there is ever a place for them it is definitely on a plane!

But now we’re home and it’s back to business.

Next week I have two Nutrifit classes starting and we have a few spots left on each. If you have ever wanted to get a better understanding of nutrition, demystify all the online advice and figure out how to eat in a way that optimises the way you look and feel, then now is the time.

Have a look at the details on Facebook or at www.natural.bm and then get in touch. Nutrifit is not a treat-free zone so don’t be scared … in fact here’s yet another recipe that shows you how tasty the better options can be!

While I was away I had time to experiment with a lemon drizzle cake. I’d had a few requests for a gluten-free, dairy-free version and this is what I came up with. If you make this in a loaf pan the middle sinks in the most delicious way and the drizzle is tangy and sweet. It’s what I call a “yellow-light” cake as it’s not something you should have all the time. The sugar content is significant but you can play around with it and reduce the amount (by about a third) if your sweet tooth is easier to please than most. Including almond flour also helps to bump up the protein factor, making it more satisfying and helping you stop at one slice rather than two or three.

Just a quick heads up, as I was making this in the UK I was using UK scales and used two small loaf pans that looked smaller than my regular one in Bermuda.

If you use one large loaf pan extend the cooking time until a skewer comes out clean.

Sunken lemon drizzle cake (gluten/dairy free)

Ingredients (makes two small loaves)

Dry mix:

150g almond flour (ground almonds work fine)

30g brown rice flour

175g caster sugar

large pinch salt

1 tsp baking powder

1 tsp baking soda

Zest of one large lemon

Wet mix:

4 eggs, room temperature (important)

Juice of half a large lemon

1/4 cup coconut oil (unrefined if you like a coconut flavour, refined if not) — melted

1/4 dairy free “buttermilk” — place 1/2 tsp lemon juice in your 1/4 cup measurer and fill to the brim with soy or almond milk. Let it sit for 5 mins before using so it curdles.

Drizzle:

Juice of half a large lemon

1.5 tbsps maple syrup

Method:

1. Preheat oven to 180C or 355F

2. Line your loaf pans completely, or grease well and add a sheet of baking paper to the base.

3. Prepare your dry mix — throw all ingredients in a large bowl and whisk well with a hand whisk.

4. Prepare your wet mix. Whisk the eggs (room temp or the coconut oil will harden and go lumpy) and add the lemon, oil and “buttermilk” in any order. But keep whisking. If yours does go lumpy, no major drama but you may get more bubbles in the cake. Just whisk to as smooth a consistency as possible.

5. Combine the dry and wet mixes, pour into the pan/pans and pop in the oven.

6. Cook for 30 mins (adjust if using different pans — remember I did two small loaves) and remove from oven (skewer should come out clean.)

7. Whisk the drizzle ingredients together in a small pan over a gentle heat. Use a skewer to quickly poke deep holes in your warm cakes (I poked about 15 holes) and then drizzle the solution over the top getting good coverage but without soaking!

8. Cool in the pan completely before serving.

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the Managing Director of Natural Ltd and a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda