June 9, 2020

My Story – Jake McCann

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

Chicken, Beet & Lentil Power Bowl

By Zina Stone • March 26, 2026
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates

Smoked Salmon & Avocado Green Bowl

By Zina Stone • March 19, 2026
Ingredients 100g smoked salmon ½ large avocado, sliced 2 boiled eggs (soft or hard, halved) 1 cup baby spinach or mixed leafy greens ½ cup cucumber, sliced ¼ cup asparagus (lightly steamed or raw shaved) 1 tbsp olive oil 1 tbsp lemon juice 1 tbsp pumpkin seeds (optional) Salt & black pepper to taste Fresh dill or parsley (optional) Method Step one - Boil the eggs Bring water to a boil, add eggs and cook: 6–7 min for soft-boiled / 9–10 min for hard-boiled. Cool, peel, and halve Step two - Prepare greens Wash and dry spinach/greens, place in bowl. Step Three - Prep veggies Slice avocado and cucumber. Lightly steam asparagus if desired. Step four - Assemble bowl Arrange smoked salmon, eggs, avocado, cucumber, and asparagus over greens. Step five - Dress it Drizzle olive oil and lemon juice, season with salt and pepper. Step six - Finish & serve Add herbs and pumpkin seeds, then serve. Nutritional Information & Cooking Times Prep time: 10 minutes Cook time: 7–9 minutes (for boiling eggs + optional asparagus) Total time: ~15–18 minutes 620 kcal | 48g Fat | 37g Protein | 11g Carbohydrates

Pan-Cooked Fresh Sardines

By Zina Stone • March 5, 2026
Ingredients 250 g fresh sardines, cleaned and patted dry 1–2 tbsp extra virgin olive oil Sea salt, to taste Freshly cracked black pepper Instructions Step 1 - Heat the pan Place a non-stick or stainless-steel pan over medium heat. Add the olive oil and allow it to warm (not smoke). Step 2 - Cook the sardines Lay the sardines gently into the pan in a single layer. Cook for 2–3 minutes per side, until the skin turns lightly golden and releases easily from the pan. Step 3 - Season simply Sprinkle with sea salt and cracked black pepper while cooking or just after removing from the pan. Step 4 - Serve immediately Transfer to a plate and enjoy warm. Optional: If you're not doing an offical sardine fast, a great addition is to serve with fresh lemon with added chilli and parsley flakes. Nutrition and Cooking Times | Cook time: 5-7 minutes Serves: 1-2 Nutrient Value (per serving): Calories: 520cal | Protein: 62g | Fat: 38g | Carbohydrates: 0g |