Katherine Pym - Fitness Trainer

I don’t often share much about my eldest daughter, Eva, on my public page.

Almost 16 years ago, we were told she may never walk or talk. In that moment, I made a promise to myself…. I would always be strong enough to lift her, support her, and care for her, no matter what the future held. Thankfully, she has defied those expectations.

That day didn’t just change my perspective, it changed my life. It’s why I started taking strength training seriously.

Today, whether I’m lifting weights, running, or training for Hyrox, it’s about so much more than fitness. It’s become the place where I build the resilience to face life’s hardest moments.

Right now, that means her birthday month in hospital, life-threatening surgeries, difficult conversations with doctors, supporting Eva through every challenge, and somehow finding the strength to smile so she feels safe.

Strength isn’t just built in the gym. It’s built in the moments when life asks everything of you, and you keep showing up anyway.

Resistance training has given me many gifts, but none more valuable than the mental strength to be the mum Eva needs.

For that, I’ll always be grateful 🤍

An amazing week in Tasmania 🇦🇺 It’s such a beautiful place where great friendships were cemented and core memories were created. If you get the chance to visit….do it! See the countryside, learn the history and eat all the food 🙌🏻

Peanut 🥜 Butter Protein Balls

A crowd favourite, I’ve been making these for gym events for years and always asked for the recipe. Finally here it is!

Ingredients-
1 Cup of all natural peanut butter
1/3 Cup powder - Salted Caramel
1/2 Cup Rolled Oats
1 Tbs Chia Seeds
2 Tbs Honey
1/4 SF choc chips
1-4 Tbs water
Method-
1. Place peanut butter, protein powder, rolled oats, chia seeds, honey, and mini chocolate chips into a medium bowl.
2. Use a wooden spoon or your hands to mix the dough together. At this point, begin to add water by the teaspoon.
3. Depending on how drippy your peanut butter is, you’ll need to add more or less water. The water not only helps moisten things so your balls hold shape, but they actually help your balls become less chalky.
4. Use a 1 tablespoon cookie scoop to scoop dough into your palms. Roll into balls until all dough is gone. You should get somewhere between 14-16 balls. Store in fridge for up to a week or freezer for 3 months. I made a double batch in this video😋

What a year! I’m finishing how I started with injuries….another bulging disc and pinched nerve but it won’t stop me.

I’m grateful I can still train, work and be with my family.
2026 will be about getting back to full capacity, injury free and getting after it. LFG 🚀💥 #2026