The Real Body Movement

YES… we know. June was a while ago 😂🙈

But somewhere between running a business, coaching, organising events and the general craziness of gym life… Fi finally got around to buying the vouchers for our JUNE TRIBE CHALLENGE WINNERS! 🥳

June’s challenge was all about SUPPORTING LOCAL ☀️

Our tribe were challenged to get out and support locally owned Gympie businesses, tag us and help spread the love within our community.

And we had a TIE! 🙌🏽

Congratulations Amanda & Lisa! 🥳👏🏽

These two legends absolutely embraced the challenge, so they’re both walking away with vouchers to enjoy at two more locally owned favourites — Sovereign Cinemas 🎬 sovereigncinema and Farmer & Sun ☀️ Farmer And Sun

A little late on the prize delivery… but the message behind this challenge is always worth celebrating:

Support local. Spend local. Back the people building businesses in our own backyard. 💚

Well done Amanda & Lisa — and thank you for getting behind the challenge! 🙌🏽

SALMON EN PAPILLOTE

Serves: 2

✳️ WHAT YOU NEED
🟢 1 zucchini, sliced
🟢 1 red onion, sliced
🟢 2 salmon filets (6 oz./170 g each)
🟢 4 tbsp. dill
🟢 1 lemon, sliced

✳️ WHAT YOU NEED TO DO
Preheat the oven to 350°F (180°C).

Cut two large pieces of baking paper.

Layer 8 zucchini slices and some onion on each. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.

Place a salmon fillet on each. Season, then top with dill and lemon slices.

Fold the paper to seal each parcel. Bake for 18-20 minutes until the salmon is cooked.

Serve immediately by tearing open the paper.

👆👆🏻👆🏼  >> ℍ𝔼𝔸ℝ𝔻 𝕀𝕋 𝕆ℕ 𝕋ℍ𝔼 𝔾𝕐𝕄 𝔽𝕃𝕆𝕆ℝ ...

Coach Dave, teaching handstands: 🎙️

“𝗗𝗶𝗮𝗺𝗼𝗻𝗱𝘀 𝗮𝗿𝗲 𝗳𝗼𝗿𝗺𝗲𝗱 𝘂𝗻𝗱𝗲𝗿 𝗽𝗿𝗲𝘀𝘀𝘂𝗿𝗲.” 💎

And yep… he’s right.

But 𝗽𝗿𝗲𝘀𝘀𝘂𝗿𝗲 𝗱𝗼𝗲𝘀𝗻’𝘁 𝗵𝗮𝘃𝗲 𝘁𝗼 𝗺𝗲𝗮𝗻 𝗽𝘂𝗻𝗶𝘀𝗵𝗺𝗲𝗻𝘁.

Sometimes pressure is simply choosing that extra 𝟭% 𝗵𝗮𝗿𝗱.

It’s trying the thing you’re not quite sure you can do.
Holding on for one more rep.
Giving the handstand another go.
Adding a little load.
Walking through the door when staying home would be easier.

It’s that small amount of discomfort that says, 𝘵𝘩𝘪𝘴 𝘪𝘴 𝘤𝘩𝘢𝘭𝘭𝘦𝘯𝘨𝘪𝘯𝘨 𝘮𝘦 — without tipping into 𝘵𝘩𝘪𝘴 𝘪𝘴 𝘵𝘰𝘰 𝘮𝘶𝘤𝘩 𝘧𝘰𝘳 𝘮𝘦.

Because if you want something you don’t currently have — more strength, confidence, fitness, skill or resilience — at some point, there has to be a little pressure.

𝗔𝗻𝗱 𝘁𝗵𝗮𝘁’𝘀 𝗮𝗹𝘀𝗼 𝘄𝗵𝗲𝗿𝗲 𝗴𝗼𝗼𝗱 𝗰𝗼𝗮𝗰𝗵𝗶𝗻𝗴 𝗺𝗮𝘁𝘁𝗲𝗿𝘀.

A coach’s job isn’t just to cheer you on or make everything comfortable.

It’s to know you.
To support you and meet you with empathy.
To know when you need encouragement — and when you’re capable of a little more than you think.
And sometimes, to have the hard conversation that helps you move forward.

Because if all you needed was someone to tell you what you wanted to hear…

𝘆𝗼𝘂 𝗽𝗿𝗼𝗯𝗮𝗯𝗹𝘆 𝘄𝗼𝘂𝗹𝗱𝗻’𝘁 𝗻𝗲𝗲𝗱 𝗮 𝗰𝗼𝗮𝗰𝗵.

We’re here to help you safely chase that 𝟭% 𝗵𝗮𝗿𝗱 — whatever that looks like for 𝘺𝘰𝘶.

💎 𝗗𝗶𝗮𝗺𝗼𝗻𝗱𝘀 𝗮𝗿𝗲 𝗳𝗼𝗿𝗺𝗲𝗱 𝘂𝗻𝗱𝗲𝗿 𝗽𝗿𝗲𝘀𝘀𝘂𝗿𝗲. 𝗕𝘂𝘁 𝘁𝗵𝗲 𝗿𝗶𝗴𝗵𝘁 𝗮𝗺𝗼𝘂𝗻𝘁 𝗼𝗳 𝗽𝗿𝗲𝘀𝘀𝘂𝗿𝗲, 𝗶𝗻 𝘁𝗵𝗲 𝗿𝗶𝗴𝗵𝘁 𝗲𝗻𝘃𝗶𝗿𝗼𝗻𝗺𝗲𝗻𝘁, 𝘄𝗶𝘁𝗵 𝘁𝗵𝗲 𝗿𝗶𝗴𝗵𝘁 𝘀𝘂𝗽𝗽𝗼𝗿𝘁, 𝗰𝗮𝗻 𝗰𝗵𝗮𝗻𝗴𝗲 𝘄𝗵𝗮𝘁 𝘆𝗼𝘂 𝗯𝗲𝗹𝗶𝗲𝘃𝗲 𝘆𝗼𝘂’𝗿𝗲 𝗰𝗮𝗽𝗮𝗯𝗹𝗲 𝗼𝗳. David Skennerton

CREAMY SPINACH RISOTTO

Serves: 4

✳️ WHAT YOU NEED
🟢 1 yellow onion, diced
🟢 10.5 oz. (300g) risotto rice, dry
🟢 2.5 pt. (1.2L) vegetable stock
🟢 8 oz. (225g) spinach, frozen
🟢 3 oz. (85g) Parmesan cheese, grated

✳️ WHAT YOU NEED TO DO

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and cook for 5 minutes until softened.

Add the risotto rice and cook for 3 more minutes, stirring occasionally. Season with salt and pepper.

Lower the heat and add vegetable stock 1 cup at a time, stirring often. Wait until the stock is mostly absorbed before adding more. Cook for 16-18 minutes until the rice is done.

Stir in the frozen spinach and cook until heated through.

Remove from heat and mix in the Parmesan cheese. Adjust seasoning as needed. Serve immediately.