Over the past few weeks I’ve been learning to ride a scooter and I feel as if my heart is permanently in my mouth. I’m on a tiny silver rental which weighs about 1lb and blows around the road a little, usually in the direction of a pothole or oncoming traffic.

I’m trying not to be offended that cars are staying at least a hundred yards behind me and trying not to be embarrassed when my speed falls to practically stationary on a hill; I think I actually started rolling backwards on Brighton Hill the other day.

And I’m not even really that heavy ….it was a miracle I got to Lindo’s at all.

Other things I’m learning: bikes that weave in the road might just be avoiding craters or chickens, it doesn’t always mean they’re carrying new riders or said riders have been drinking, that you can’t scratch your nose when your full-face visor is down, and if you try doing it repeatedly in rush hour, people really are going to assume you’ve had those drinks.

Also learnt: going faster around corners is technically easier but doesn’t feel easier and the conflict might make your heart beat at 100 miles an hour, that a helmet isn’t called a hat and your friends will laugh at you if you call it that and, finally, that it’s within the realm of possibility to drive your bike all the way home and then look down to see that the keys aren’t even in the ignition.

So not only do you not know how to turn your bike off, but you wonder how you ever got it started in the first place?

I can only assume that my super-old rental has been so used and abused that it starts when you push the button anyway? Most ridiculous bike drama ever.

Fortunately, given that the best medicine for anxiety is hilarity, I have colleagues who are making me see the funny side by the time I get to work.

It’s been a long time since I legitimately cried laughing, but my sides are sore from all the jokes. And even better, Danielle, who is one of our amazing chiropractors, has also been making cake — dairy-free, gluten-free, Paleo cake that’s refined sugar free and still (amazingly) completely delicious. She shared the recipe with me (see below).

As well as being free from processed sugar, the almond flour and pecans add a solid dose of protein that helps to steady the release of the natural sugars too.

In short, this won’t make your blood sugar dip and dive, so enjoy.

It’s great as it is, served with a heap of plain coconut yoghurt (eg Coconut Collaborative or Co-Yo) and some fresh berries. Quick note: for the almond flour, look for the Bob’s Red Mill brand, or finely ground almonds from the baking section will work fine too.

Paleo Hummingbird Cake

Ingredients

• 2½ c almond flour

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp sea salt

• 3 eggs

• ¼ c honey

• 2 tbs coconut oil, melted

• 2 tsp apple cider vinegar

• 2 medium bananas

• ½ c pineapple chunks, fresh or canned (but in juices only)

• ¼ c medium shredded coconut

• ¼ c chopped pecans

Instructions

1. Preheat oven to 325 degrees. Lightly grease a 9-inch round springform pan and line the bottom with parchment paper.

2. In a medium bowl, combine almond flour, baking soda, cinnamon and salt.

3. Blend the bananas with the pineapple chunks, until mashed.

4. Beat the eggs, honey, oil, and apple cider vinegar. Add the bananas and pineapple mixture. Add the dry ingredients and mix well. Stir in the coconut and chopped pecans. Pour into your prepared pan and bake for 40-45 minutes or until the centre is firm and a toothpick comes out clean.

5. Allow cake to cool 30 minutes before removing sides of the springform pan and inverting on a plate.

• 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 is 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: www.natural.bm, 236-7511 or, Facebook, Natural Nutrition Bermuda