JMD Fitness

It's been a long process but the studio is finally finished. Can't wait to get clients back inside and start some serious training 💪🏋. The end is in sight. Stay healthy & be happy.

Front squat & deadlift Saturday....hope everyone is staying healthy 🏋

Bent over rows baby 😁

Heavy duty deadlifting mats arrived today ready for when we get back to some sort of normality...stay positive everyone 😊.

Everything cleaned and sterilized ready for tomorrow 😊 good training today everyone 🏋

These 40kg adjustable dumbells are an awesome space saver 💪 shoulders get ready to me smashed!

Just as I say things are getting delivered everyday my Olympic weights show up....look at the thickness of the 20kg ones..could barely get my hands around them 😂

I have not posted in a while but as gyms have closed due to Coronavirus I will be doing one-on-one training sessions at home at great rates if anyone is interested. All equipment and flooring will be cleaned & disinfected after each client with other safety measures being put in place and with the weather improving we will be doing lots of fun funky stuff in the garden...its not like there isn't any space so distancing isn't a problem 😊. Gym equipment is arriving everyday so keep an eye out for new pictures, videos & updates. If you have any questions please get in touch...but in the mean time stay safe and healthy everyone 🏋💪

Great end of year Personal Training deals at JMD Fitness on both one-to-one and group training sessions, message for more details. Deals are running until 22nd December so book up now whilst spaces are available.

Finally made a prawn thai green curry, so simple, give it a go:-

1 tblp olive oil
1 small onion diced
2 cloves garlic, chopped
2 tbls blue dragon Thai paste
1-2 Birdseye chilli's (don't add if you don't like heat)
125ml coconut milk
100 grams cleaned prawns
1 tbls soy sauce
1 tbls squeezed lemon juice
75g sugar snaps diagonally sliced
Small handful fresh coriander diced
However much basmati rice you like for a portion.

Stir-fry onions, garlic, Thai paste, chilli's, coconut milk and a dash of water in pan for 2 mins. Add sugar snaps and cook for another 1-2 mins until they start to soften, then add soy sauce, lemon juice and prawns and cook until prawns change colour. Once prawns are cooked stir in the coriander and serve. Regarding rice rinse well, bring to a boil with garlic and onions and cook to desired texture.

Let me know how it turns out.