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We also offer Online Training services.
We work with all sorts of people, but primarily with everyday folk who wish to maintain or improve their strength and fitness well into their senior years.
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Nutrition 400g / 220 calories : Fat 6.6g : Carbs 35.8g : Protein 11g
1 tablespoon oil
2 large onions cut into 8 wedges through the root
4 cloves garlic crushed & chopped
100g green or brown lentils
1 large sweet potato cut into 1.5cm chunks
1 large aubergine cut into 1cm chunks
150g chestnut mushrooms – quartered if large
5 large tomatoes cut in wedges, seeds removed
50g baby spinach leaves
1 x 150g 0% fat fage Greek yogurt
100g frozen peas
2 vegetable stock pots or cubes
1/3 jar of patek’s madras paste or your favourite patek’s paste…..balti is excellent
1 tablespoon chopped fresh coriander (optional)
Heat the oil & cook the onions & garlic for 8-10 minutes until softened & lightly browned
Add the curry paste and cook for about 2 minutes
Add the lentils and stir to combine
Add the sweet potato & aubergine & cook for 5 minutes
Pour in 600 mls water & add the stock cubes
Bring to a simmer then cook, covered, for 15 minutes
Add the mushrooms & cook for 8 minutes
Stir in the tomatoes & spinach & cook for 5 minutes
You may need to add a little water to give a thick sauce consistency
Fold in the yogurt & coriander