Mexican Chili Huel with whole wheat spaghetti noodles (about half a serving of noodles). I boiled some thin-sliced sweet onion (one small) and added two scoops of the Huel once they were softened. Dumped in a bit of salt, ground cumin, fresh black pepper, ground chipotle chili powder, and topped with cilantro, a touch of fresh lime, and a dash of parmesan.
This was inspired by chili mac, a popular food in the Detroit area where hotdog chili sauce is added to spaghetti and topped with shredded cheddar cheese or cheese sauce. Obviously, this is quite a bit more nutritious.