…whilst it’s not raining! Ok so the sun isn’t really shining like we would like at this time of year, but that’s how it is so lets crack on anyway!
I packed out this weekend (well my one and a half days off) with fun things to do, meeting new friends (strangers are just friends we haven’t met yet) having great conversation and enjoying enlightening perspectives, several long dog walks, an early morning visit and walk along the beach, and gardening (I know you are thinking “who are you and what have you done with Helen”, ha ha!). I didn’t switch on the TV once, barely looked at my phone and despite not sitting down and relaxing, I feel refreshed.
When we are mentally tired we often feel physically tired and so take to the sofa or bed to recover. But when we use our bodies and rest our mind we utilise our hormonal recovery system to greater effect, facilitating relaxation, improving sleep and combating the effects of stress. Our bodies are designed to move every day, in every way i.e. bend, stretch, lift, push, pull, huff and puff, doing so keeps us mentally and physically healthy and performing optimally, irrespective of our age or athletic prowess. Of course, optimal nutrition is also key not just for energy but it’s essential for cellular repair and replication. We must give our cells the best vitamins, minerals, energy and fresh clean water in order for them to replicate without damage to DNA or any part of the cell. Damage leads to ageing of cells, illness and disease.
Thank you from the heart of my bottom
No seriously, a huge thank you to those of you who have voted for me in the National Community Fitness Awards. I’m honoured and thrilled to be a finalist in the ‘Contribution to Community Fitness category’. As a one woman band and not part of any of the large franchise brands I don’t have the social media reach of those who are. So every vote counts and I thank you for your support.
Having the opportunity to show the local and wider community that bespoke, unique and individualised teaching of health, fitness and dance is valuable, effective and actually exists is my dream and being able to encourage folks to try it, to teach it and value the teachers of it, is a personal mission. I hope that my being involved with this award will help.
Here is the link to vote … remember I’m in the ‘Contribution to Community Fitness Award’
New Choreography
I’m working on new choreography for Cardio Dance, Barre Fit and Dancespiration this week and can’t wait to share it with you!
Check out one of our recent Tuesday night Dance Fit routines…’R.I.P’… link here!
Content for our Middle Bit, HIIT, Core Power, Contemporary Stretch and FFY classes changes weekly and as always I welcome you requests for this weeks classes.
Old Skool Step
We propose one more Step course before the Summer break – note that it will only run with sufficient advance bookings, so if you want to come then please book before this coming Wednesday (the last one of the current course and you are welcome to come and try it).
You only pay for the classes you wish to attend which makes it a unique course.
A little treat
Even when on a Gut Healthy diet which requires low/no simple sugars, starchy carbohydrates or alcohol but lots of fibrous veggies, natural grains and healthy proteins, I do enjoy a bit of cake so here is a fab recipe to try…
Low Carb Sugar-Free Carrot Cake
from wholesomeyum.com
Ingredients
- 3/4 cup erythritol (or coconut sugar for paleo/gut health)
- 3/4 cup butter (softened; use coconut or ghee for paleo or dairy-free)
- 1 tbsp blackstrap molasses (optional)I don’t bother
- 1 tsp vanilla extract
- 1/2 tsp pineapple extract (optional)
- 4 large eggs ( organic is ideal)
- 2 1/2 cup blanched almond flour
- 2 tsp gluten-free baking powder
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 2 1/2 cup carrots (grated, measured loosely packed after grating)
- 1 1/2 cup pecans (chopped; divided into 1 cup and 1/2 cup)
- Sugar-free cream cheese frosting – see below (for paleo or dairy-free, omit or use a coconut cream based frosting instead)
Frosting Recipe
- 8 oz cream cheese (softened, cut into cubes)
- 4 tbsp butter (softened, cut into cubes)
- 1 cup powdered erythritol
- 2 tsp vanilla extract
- 2 tbsp double cream (or more if needed)
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Use a hand mixer to beat together the cream cheese and butter, until fluffy.
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Beat in the sweetener and vanilla, until well incorporated.
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Add cream and beat again, until creamy. You can adjust the amount of cream to desired consistency.
Instructions
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Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
- In a large bowl, cream together the butter and erythritol, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
- In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
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Stir in the grated carrots. Fold 1 cup (99 g) of the chopped pecans, reserving the remaining 1/2 cup (48.5 g).
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Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is springy.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, make the sugar-free frosting.
- When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.
Have a fab week no matter what hat you are wearing (sun or rain) and remember to move every day in every way!
Love ya,
Helen xx
