April 2, 2021
My Story
Jake McCann - My Story
Jake McCann, heavyweight office worker of Adelaide. Age: 21. Weight: 126kg. Height: 183cm; 178cm when slouched. Reach: yet to raise arm for measurement. Win/Loss Record: TBA. Belt: 40in and counting. Verdict: Fat.
Finishing high school at a healthy weight of 88kg, I ventured into the world of insurance at the age of 18, and with the role, came benefits, including the “10kg curse”. By the end of my first 6 months in the role, I was already 98kg. Luxurious eating continued at a barnstorming pace and by my 21st birthday, I caved in floors at 126kg. Damn you *insert popular fast-food chicken outlet*!
With pride at stake (whatever remained), I joined a franchise gym next to the office. That endeavor ended not long after. Running on a treadmill hurt and I had no clue as to what to do with the various other machines. Being shy also meant I didn’t ask a professional for any help. Membership canceled.
I then proceeded to change my diet. Less junk, more measured meals. Home brand instant oats for only $2 – woohoo. Between my 21st Birthday in September 2015 and August 2017, I was able to cut down 10kg in this fashion; but still struggled with most forms of exercise, let alone getting a restful sleep each night.
I proposed to my girlfriend in March 2017 and due to be married on November 3rd, 2018. 116kg was not good enough and I vowed I would be under 100kg come that day. More was required than just a change in diet. Goal and deadline set.
Giving a gym another go was daunting. I may have been lighter, but I was sure to make a fool of myself as I attempted to run and lift. Step 1: research. Looking up the Freedom Fitness website, I got to know Peter and the other staff through their profiles on the website. Step 2: approach Peter and plead for help.
“Help, I am fat, I hate how I look, and I am too shy and ignorant to know how to fix it”. I must have made a good first impression when I met Pete…
Within 5 minutes, I was signed up for Freedom Fitness; and the next day I was in the gym with Pete, going through the functions of each machine, putting together a workout plan/routine.
Two days a week turned into three; and then four, and now five. 10 minutes walking on a treadmill turned into 10-minute jogs, and now 30 minute jogs for fun. Three standalone pushups turned into ten, and now 3 sets of 10 in amongst full routines.
Once attending Freedom Fitness on a regular basis, the greatest obstacle I faced was the extent of my own willpower. I cannot run another minute. I cannot do another set. That isn’t freedom; but rather prison bars put up in an attempt to return to the old Jake. Pete and the team instill the kind of Freedom everyone needs; the ability to live and live well.
Over the last 12 months, with the fervent support of the wise wizard Peter and the forever charismatic Zina, I have drastically improved not only my physical appearance
and aptitude; but also my emotional and mental state. Their wholehearted methods of coaching will exceed any expectation; and I guarantee you will walk away with a new view of the world and your life; a healthier life.
In 12 months, I have dropped 20kg, to now weigh in at 96kg. With continued support, I have no doubt these numbers will continue to improve – 90kg by the wedding doesn’t seem so far fetched…
My experience has been fantastic. I approached Freedom Fitness knowing I needed to change my life around, for me, and my fiancée. Through sweat covered eyes, the Freedom team has never let me take my eye off the prize; each stride along this journey taken with their genuine support and supervision.
To say I recommend the services offered by Pete and the team is an understatement. To me, I will be forever humbled by the ability to move around with ease I thought lost. My freedom has been restored; and at the very least I can now run around to tell everyone just that.
Join me and the team as soon as you have the chance – freedom is just one visit away
Eggs & Tuna with Green Beans 2 servings | 25 minutes INGREDIENTS 4 Egg 2 cups Green Beans (trimmed) 2 tbsps Mayonnaise 1 1/2 tsps Red Wine Vinegar 1 can Tuna (drained) 2 stalks Green Onion (chopped) METHOD Place the eggs in a saucepan and cover with cold water. Cover and bring to a boil. Turn off the heat and let it stand covered for 12 minutes. Drain and run cold water over the eggs until cool enough to handle and peel. Cut the eggs in half and set aside. Meanwhile, place the green beans in a steamer basket over boiling water and cover. Steam for three to five minutes. Run under cold water, drain, and set aside. Whisk together the mayonnaise and red wine vinegar. Divide the green beans, eggs, tuna, and green onions onto a plate. Add the dressing on top and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately two eggs, half a can of tuna, and one cup of green beans. More Flavor: Add salt and pepper, parsley, and tomatoes. Canned Tuna: One can of tuna is equal to 165 grams or 5.8 ounces, drained. Nutrition Facts Amount per serving 309 calories 30gs protein 13gs carb 16gs fat
Ham & Cheese Stuffed Chicken 2 servings | 30 minutes INGREDIENTS 10 ozs Chicken Breast (boneless, skinless) Sea Salt & Black Pepper (to taste) 3 ozs Sliced Ham 2 ozs Mozzarella Cheese (shredded) 1/16 oz Avocado Oil Spray (divided) 2 cups Mixed Greens METHOD Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper. Cut the chicken breasts in half, lengthwise to create a pocket in each chicken breast. Do not cut all the way through. Season the chicken all over with salt and pepper. Layer the ham and cheese into the chicken breasts. Place the chicken onto the baking sheet and spray with avocado oil. Bake in the oven for 20 to 25 minutes or until the chicken has cooked though. Serve with mixed greens and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is one stuffed chicken breast and about one cup of mixed greens. More Flavor: Spread some pesto sauce into the chicken. Additional Toppings: Top with parsley and parmesan cheese. Avocado Oil Spray: One gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray. Nutrition Facts Amount per serving 315 calories 48gs protein 5gs carb 12gs fat
Garlic Butter Steak, Edamame & Asparagus 2 servings | 20 minutes INGREDIENTS 2 cups Edamame Pods 10 ozs Flank Steak (sliced very thinly against the grain) 2 tbsps Tamari (divided) 2 tsps Cornstarch 2 tsps Avocado Oil 2 tbsps Water 2 tbsps Butter 2 Garlic (clove, minced) 2 cups Asparagus (woody ends trimmed, chopped) METHOD Bring a large pot of salted water to a boil. Place the edamame pods in the boiling water and cook for three minutes, stirring occasionally. Drain and rinse and set aside. In a bowl, mix together the steak with half the tamari and cornstarch. Heat a large wok over medium-high heat. Add the oil. Once hot, add the steak in a single layer, working in batches if needed. Cook for one minute, undisturbed. Flip and cook for one more minute. Remove with a slotted spoon and set aside. Remove the wok from the heat and let cool slightly for one minute. Return over medium heat and add the water, butter, and garlic. Toss to combine. Add the edamame, asparagus, and remaining tamari and cook for three minutes, tossing often. Add the steak and toss everything together. Divide onto plates and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to two days. Serving Size: One serving is approximately one cup of edamame, one cup of asparagus, and 3/4 cup of steak (sliced). More Flavor: Add chili flakes. Serve Ii With: As is, or with rice on the side. Nutrition Facts Amount per serving 531 calories 46gs protein 24gs carb 30gs fat