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News of the Week

Happy Mother’s Day to one of the most powerful gifts God created in this world…

Mothers.

Every single one of us reading this today is here because of a mum.

A woman who carried us, raised us, sacrificed for us, worried about us, and loved us through every season of life.

So today…

Take a moment to honour her.

As I’ve gotten older, I’ve realised something:

Some of the most important lessons in my life didn’t come from books, podcasts, or mentors.

They came from my mum.

Not always through words…

But through her actions.

Her kindness. Her consistency. Her quiet strength.

Some things she taught me over the years:

⇨ Be good.

⇨ Be kind.

⇨ Give without hesitation.

⇨ Keep your word.

⇨ Work hard.

⇨ Help when nobody’s watching.

⇨ Treat people with respect.

⇨ Stay loyal when it costs something.

⇨ Hold the door.

⇨ Smile.

⇨ Say please and thank you.

And one lesson that always stuck with me:

Don’t be soft.

Not in the sense of losing compassion…

But in the sense of standing strong when life gets hard.

Because good parents raise strong humans through both kindness and standards.

To all the mums reading this:

Thank you.

For the unseen sacrifices.

For the sleepless nights.

For the emotional weight you carry.

For the love you pour into your families every single day.

You are appreciated more than you know.

And to my beautiful mum…

Happy Mother’s Day ❤️

Thank you for your love, your lessons, and your kindness toward everyone around you.

I wish we could celebrate with you in person today…

But please know we love and miss you dearly.

Call you later 😊

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​Quote of the Week

Recipe of the Week

CHICKEN TINGA BOWL

Serves 4

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 tbsp. olive oil

salt & pepper

4 servings Slow Cooker

Chicken Tinga (see recipe in pack)

14 oz. (400g) cooked quinoa

14 oz. (400g) can black beans

in sauce

4 tbsp. cilantro, chopped

1 lime, wedges

What you need to do

Preheat the oven to 425F (220 C).

Arrange the bell peppers on a baking sheet, toss with olive oil and

season with salt and pepper. Place in the hot oven to roast for 30

minutes.

In the meantime, heat up the slow cooked chicken tinga and cook

your quinoa.

Serve the chicken with the roasted peppers, quinoa, and black

beans. Garnish with cilantro and serve with lime wedges.

Question of the Week

How are you using your fitness to elevate others around you?

Your Coach,

PS – If you still have the privilege of calling your mum today… do it.

Here are 3 more ways I can serve you:

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