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
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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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