May 18, 2021
Freedom Adventure 1
Mt Remarkable
One day, Pete had an idea: to incorporate travel with the Freedom Fitness clients and venture to a remote part of South Australia to climb a mountain.
After discussing the idea with the Freedom staff, Freedom Adventure was born with Mt Remarkable being the first of the many adventures to be conquered.
A date was chosen and in no time all the seats were taken up by enthusiastic clients.
With a fresh cup of coffee and one of Silvia’s zucchini slices for breakfast everyone was ready to start the adventure.
The journey took 3.5hrs which included a pit stop in Dublin for Stephanie to administer some emergency acupuncture for Shane’s sinuses. There was plenty of laughter on the trip and with DJ Steph on Spotify everyone had fun.
Standing at the foot of Mt Remarkable with backpacks full of supplies, the Freedom Adventure team were ready to go.
Zina led the way to the summit. Stopping every few km's for hydration we all breathed in the most spectacular views and embraced the serenity of the remote Australian outback and each others company. With a good rhythm and smooth walk everyone made it to the top.
We regrouped for a well deserved rest. A good time to recharge and reflect on the walk and on life itself.
With Stephanie leading the way, Zina in the middle and Pete at the end, everyone tackled the descent.
The rocky trail back was challenging as everyone was getting tired from a long but most enjoyable adventure.
As we reached the bottom of the mountain, Stephanie organised a picturesque spot under a tree ready for the yoga class. With Mt Remarkable as a backdrop and some meditative yoga everyone had time to reflect and stretch into a peaceful state. It was a beautiful and relaxing session in an amazing setting.
With an abundance of catered food Zina made sure everyone was well fed. Then it was time for the bus trip home.
The drive back was relaxing, with everyone exhausted and sharing their experiences.
Danny had taken over entertainment and with a stopover in Pt Wakefield for petrol and some of Tracy’s home-cooked treats we were back in the city by 6pm.
Finally it was time to go home and cherish the beautiful experience we all had.
Stay tuned for the next trip, this won’t be the last.
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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