Tip # 10 From Igor and pound cake for sharing

Igor's LAST TIP of the 30 Day Challenge!

Tip # 10: Proper breathing is very underrated. We all know that proper breathing is essential to both relaxation and endurance, but did you know that improper breathing can cause shoulder problems and lower back pain? To correct your breathing, focus on breathing into your belly, and do that for 5 minutes a day. Read more about that here: "Breathing Improperly"

www.torontofitnessonline.com 

Day 28 of the Challenge, that means we have 2 days left before we will once again weigh and measure to end the 30 Day Nutritional Challenge. Homework for the next few days for participants is to mentally prepare themselves to transition back into life beyond the 30 Day Challenge. You have to have thought about it and a plan in place. We want to avoid picking up those bad habits we have just ditched. My plan after this challenge is almost stricter in a sense since I will be limiting grains and possibly nuts too. Through this challenge, I realised that nuts do not agree with my digestive system, I can eat them if they are in something in small quantities, but a hand full of nuts is asking for trouble! I have broken the coffee habit and should I now choose to have a coffee after the 30 day challenge it will be a rare treat and NOT first thing in the morning. Recognising behaviour patterns is part of this challenge! In doing so we can be sure to have a balanced and healthy relationship to food.

DAIRY FREE, NO SUGAR ADDED, WHEAT FREE 

POUND CAKE

( inspired by Chef Joey's pound cake)

Kid approved. 

 

Ingredients

3 cups white spelt flour 
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Earth Balance margarine
2 cups Coconut Palm Sugar

5 Honey Dates
1 cup egg whites and 2 whole eggs
1 lemon (rind and juice)
1 lime (rind and juice) 

1/2 Coconut cream ( use coconut milk in a can that has not been homogenised or does not have stabilisers in it, refrigerate and scoop "cream" off the top) 

Directions

1. Zest the lemon and lime and then juice them, set aside.
2. Set oven to 325 Degrees F.
3. Grease a 16 cup tube pan. ( I used an Angel food Cake pan) Dust with Spelt flour- bottom and sides. Tap out the excess.
4. Sift the spelt, baking powder and salt together in a medium bowl and set aside.
5. In the bowl of a stand mixer cream the margarine until it's light and fluffy.
6. Add in the sifted coconut palm sugar and the chopped, pitted honey dates, beat for about 5 minutes.
7. Add the egg whites and eggs in 1/4 cup increments until all added and make sure this is well mixed.
8. Beat in the lemon and lime zest and juice.
9. With a good rubber spatula add in the sifted dry ingredients until well mixed.
10. Mix in the coconut cream.
11. Pour batter into your prepared tube cake pan or Angel food pan.
12. Bake for about 1 1/2 hours. It is done when a toothpick inserted into the middle comes out clean. Cool on wire rack and remove from pan, store in airtight container. Makes MANY slices.