This is what happens when you add egg white to creaming soda

This was entirely by mistake. I was making an omelette (something that for me, involves separating eggs). I accidentally cracked an egg over the glass I was pouring creaming soda into (and I was only using a glass because I had a guest – normally I would have drunk from the bottle). This, my friends, is creaming soda! Since then, I tried doing it with other sodas, but this will only occur with some brands.... The result is something like a foam meringue, or hardened foam.

Caramel Banana

Walden Farms produces a variety of very low calorie sauces (the other notable ones being strawberry and BBQ). While, due to the nature of artificial sweeteners (they begin to taste bitter and awful in concentrated amounts), they aren't the kind of thing you'll be wanting to constantly sneak from the bottle, they make a nice low calorie alternative to dipping sauces. All this banana needs now is some peanut butter and "marshmallow creme."

Gluten free quinoa pancakes

Today, I decided I would tryout that gluten free pancake mix that had quinoa as a component. All I had to do was add water the the bottle of pancake mix and shake the bottle for several minutes, then fry the mixture on a frying pan. But I had my misgivings because I usually add too much or too little water (the instructions on the bottle don't take into consideration that a considerable amount of the mixture will stick to the bottom of the bottle and be impossible to mix in without a spoon or more liquid). I fixed this problem by adding soda to the bottle and when it became too liquid, adding the liquid to the other bottle of pancake mix I happened to have. I also managed to cook the pancakes properly by using more oil and letting it heat up on pan before I poured the mixture on. That was my part complete.

But what about the actual pancakes? Many gluten free products have a rather hard, dry texture. This is no exception. I think the purpose of the quinoa was to decrease the carbohydrates of the product rather than add any flavour, since quinoa is rather bland. The flavour here was provided by sugar free chocolate syrup.

Porridge with marshmallows

Normally when one thinks of porridge, they think of unhealthiness and poor choices. There is, however, a way to enjoy your cake (yes, I have also used cake in porridge and it's great) and eat it too. These particular marshmallows are sugar free, which means no saccarine or and slightly less calories and carbohydrates. The optimal time to add the marshmallows is during the last 30 seconds of cooking, or when added to an already a very hot, somewhat runny, bowl of porridge. When they heat up, they expand. When I was eating this, I realised I could have used fewer marshmallows easily because by the time I finished there was more marshmallow than porridge.

Out of interest, this is the cake porridge I had:

The texture of the cake and the porridge have an odd way of combining, creating the sensation that the whole porridge is... you guessed it! Chocolate cake!

Lower calorie McDonald's Sundae

After buying Walden Farms sugar free syrups, I went through a stage of wanting to replicate McDonald's ice cream sundaes that aren't so laden down with calories. It was a good idea, but unfortunately, didn't really go to plan. The reason being that the syrups have a lot of water content in them (even the chocolate syrup) and as a result, go icey when they come into contact with ice cream. I should have just stuck to yogurt!

Let them eat chocolate cake

This was made by mixing 100 g of the cheapest brand of chocolate cake mix with about half a cup of coke zero, then microwaving it in a heart shaped container. The mixture expanded to twice the size in the microwave after just a couple of minutes. I poured sugar free chocolate syrup on top.

Apple cinnamon pudding

This is basically a mug pudding. Only, unlike a mug cake, I am doing several things differently. Firstly, I'm using a bowl. This is much easier than using mug because there is more surface area and less chance of having uncooked batter and overly hard crust. Secondly, the batter is simply wholemeal self-raising flour mixed with hot water (although soda also works well), I have swirled stewed and drained apple, sultana and cinnamon into the batter.

When upturned, the pudding retains its structure enough to be eaten off a plate. Success!

My unashamed favourite breakfast: Chocolate weetabix

Weetabix are normally consumed slightly crumbled up (to fit in the bowl), cold, along with full cream milk and perhaps bananas. Right? Not in my world! I like to dissolve my weetabix into a mixture of sweeteners and cocoa. Then top it with more chocolate. 

As shown, I have topped my weetabix creation off with crushed oreo (actually, I used Delta Creams, but Oreo sounds cooler). When the weetabix have dissolved, I think they might bear a resemblance to the American cereal "cream of wheat." When left to chill overnight, the meal resembles one of those wheat puddings that were popular in the 1950s. Only it's not boring vanilla flavour, and the chocolate somewhat disguises the fact that you are eating a cereal rather than a pudding.

In fact, there are "rum ball" recipes that call for crushed up weetabix in exactly the same way. Exept for the fact that there is also chocolate mud cake, butter and rum essence in there.