April 2, 2021
A note from Lizzie
Liz Lampard
After many years at various gyms I have finally settled on Freedom Fitness and have regularly attended for the last five years. The gym opens early which suits my needs. Although compact, the gym has the range of equipment that enables me to vary my program for aerobic workouts, with any combination of bike, treadmill, rowing, swimming and cross training to anaerobic, with supported and/or free weights as desired.
The staff are dedicated, helpful and passionate about health and fitness and impart their knowledge and skills with enthusiasm, drive and generosity. They are refreshingly, authentic!
The clientele is a delightful mix of mature, multinational, multigendered, dedicated followers of fitness! The rigorous activity in the morning is blended with humour and friendly banter which is both engaging and encouraging. I find it heart-warming and comforting that so many people do wake up with good cheer and dedication to the hard work of becoming and being fit and healthy.
Freedom Fitness is where I find my tribe. I recommend it for anyone keen to succeed in improving and maintaining their fitness.
Liz
Ingredients 1 Sweet Potato (medium, cut into fries) 1 Red Bell Pepper (medium, sliced) 3 tbsps Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste) 10 ozs Salmon Fillet 1/4 tsp Turmeric 1 tbsp Lemon Juice 2 cups Kale Leaves (chopped) 2 tbsps Pumpkin Seeds
Ingredients 1 tbsp Coconut Oil 1 lb Extra Lean Ground Beef 1/2 cup Mushrooms (sliced) 1 cup Kale Leaves (chopped) 2 Eggs 1 Avocado (cubed) 2 tbsps Nutritional Yeast
Ingredients 2 tablespoons gochujang 1 tablespoon mirin 2 tablespoons reduced-sodium tamari, divided 1 tablespoon honey 1 ½ teaspoons toasted sesame oil, divided 4 cloves garlic, grated, divided 2 teaspoons grated fresh ginger 1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions 8 cups baby spinach Sesame seeds and/or sliced scallions for garnish (optional)