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.
One Pan Salmon & Fennel with Lime 2 servings | 35 minutes INGREDIENTS 1 bulb Fennel (medium, thinly sliced) 3 tbsps Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste) 12 ozs Salmon Fillet 2 Lime (divided) 1/4 tsp Fennel Seed (ground) METHOD Preheat the oven to 400oF (205oC). Place the fennel in a baking dish. Drizzle with half of the oil and season with salt and pepper. Toss to combine. Transfer to the oven and bake for 15 minutes. Pat the salmon dry and season with salt and pepper. Zest some lime over the top and sprinkle with the fennel seed. Slice half of the lime and set aside. Remove the baking dish from the oven and place the salmon on top of the fennel. Drizzle with the remaining oil. Scatter the lime slices around. Place back in the oven and bake for 12 to 15 minutes, until cooked through, depending on thickness. Quarter the remaining lime. Divide fennel and salmon onto plates and serve with the quartered lime, squeezing more lime juice on if needed. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately 3/4 cup of fennel and one salmon fillet. More Flavor: Season the salmon with ground coriander or cumin. Nutrition Facts Amount per serving 450 calories 29g fat 12g carbs 4g fiber 5g sugar 39g protein 87mg cholesterol 195mg sodium 2mg iron
Chicken & Broccoli Stew 2 servings | 30 minutes INGREDIENTS 1 tsp Extra Virgin Olive Oil 10 ozs Chicken Breast (cut into cubes) 1/2 tsp Sea Salt (divided) 2 Garlic (clove, minced) 1 1/2 pints Bone Broth 2 cups Broccoli (chopped into florets) 1/2 cup Canned Coconut Milk (full fat) 1/2 Lemon (juiced) METHOD Heat the oil in a pot over medium heat. Season the chicken cubes with half of the salt. Add the chicken to the pot and sauté for about five minutes or until browned on all sides. Add the garlic and sauté for another minute. Add the broth, cover the pot with a lid and simmer on low heat for about 10 minutes. Add the broccoli and coconut milk and add the remaining salt. Stir and cover the pot again. Simmer for another 10 minutes or until everything is cooked through. Remove from the heat, stir in the lemon juice and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months. Serving Size: One serving is equal to approximately 1 1/2 cups. More Flavor: Add carrot and celery. Nutrition Facts Amount per serving 515 calories 27g fat 15g carbs 4g fiber 4g sugar 49g protein 156mg cholesterol 1285mg sodium 3mg iron
Sheet Pan Smoky Sweet Salmon & Potatoes 2 servings | 35 minutes INGREDIENTS 2 cups Mini Potatoes (halved) 1 1/2 tbsps Extra Virgin Olive Oil(divided) Sea Salt & Black Pepper (to taste) 12 ozs Salmon Fillet 1/2 tsp Smoked Paprika 1/4 tsp Cumin 1 tsp Raw Honey 1 tbsp Parsley (finely chopped) METHOD Preheat the oven to 425oF (220oC). Place the potatoes on a baking sheet and toss with half the oil, salt, and pepper. Transfer to the oven and bake for 15 minutes. Meanwhile, pat the salmon dry and then drizzle with the remaining oil. Season with the smoked paprika, cumin, salt, and pepper and then drizzle the honey over top. Rub gently to incorporate with your hands. Move the potatoes around on the baking sheet to make room for the salmon. Place back in the oven and cook for 12 to 15 minutes or until cooked through. Divide onto plates and garnish with parsley. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately one cup of potatoes and one salmon fillet. More Flavor: Toss the potatoes with smoked paprika and cumin or your favorite spice blend. Additional Toppings: Top with a squeeze of lemon juice. Nutrition Facts Amount per serving 441 calories 18g fat 30g carbs 3g fiber 4g sugar 41g protein 87mg cholesterol 144mg sodium 2mg iron