I'm really getting into my fitness and I wanted to ask, do you think it's worth me doing a personal training (PT) course to get the most out of exercise? I have no interest in working as a trainer but I'm obsessed with wanting to know everything!
Girlfriend, your enthusiasm is making me want to smash a workout right now, then rip the gym door off its hinges on the way out. Of course you should do a PT course! I'm a proud ambassador for Australia's leading course provider and I know first-hand the professionalism these courses offer.
You will notice a difference in your training immediately because when your understanding of what is happening to your body when you exercise improves, your body improves as well. The end result will be better!
My advice is to pick a course provider that offers options for further education such as a master trainer qualification or a qualification in massage, nutrition or even fitness business (you never know - you might be a trainer yet!).
Got a question? Then send me a private message at facebook.com/Mishy.Bridges.
I'm Loving:
Liquid chalk
Getting a grip on cold barbells on winter mornings is so much easier with this stuff, plus it's less messy than conventional chalk (although there is something hardcore about going for a dead-lift PB covered in chalk dust).
Turkey and freekah pilaf
• 1 tbsp olive oil
• 400g turkey breast fillet, chopped
• 1 onion, finely chopped
• 1 bulb baby fennel, trimmed and diced
• 2 garlic cloves, crushed
• 2 tsp finely grated lemon zest
• 1/2 tsp dried red chilli flakes (optional)
• 400g can diced tomatoes
• 160g (1 cup) cracked freekeh
• 300g broccoli, trimmed and cut into florets
• 2 tbsp chopped fresh flat-leaf parsley, to serve
Method
Heat half the oil in a large non-stick saucepan on high. Cook half the turkey for 2-3 minutes until browned. Set aside. Repeat with the remaining turkey and set aside.
Using the same saucepan, reduce the heat to medium and add the remaining oil. Cook the onion and fennel, stirring, for 5 minutes, or until softened. Add the garlic, 1 tsp of the lemon zest and the chilli (if using). Cook, stirring, for 1 minute, or until fragrant.
Add the tomatoes, 1 cup (250ml) water and the freekeh, and bring to the boil. Reduce heat to low, cover and simmer for 20 minutes, or until the liquid has almost evaporated.
Return the turkey to the pan and add the broccoli. Cover and simmer for a further 5 minutes, or until the freekeh is al dente and the broccoli is just tender. Serve garnished with parsley and the remaining lemon zest.
Workout makeover:
Lola Berry, 29, Nutritionist
Lola's workout: My average week would consist of three yoga classes:
two vinyasa classes, which is a fiery practice that gives you a sweat even though it sounds easy; and one yin yoga, which works less on the muscles and more on the ligaments and tendons by holding the poses for about five minutes each. I also do two weights sessions with my personal trainer and two three-kilometre runs on my own (sometimes with stair sprints).
Lola's goal: To be fit, healthy and lean.
I would also like to build my flexibility.
Michelle says: Okay Lola, so here's the thing. You say you want to be fit, healthy and lean. Honey, unless you're sending a body double to those vinyasa classes, you are fit, healthy and lean. I just totalled about seven hours of exercise a week in your training schedule which is certainly enough in my book.
So here's the plan: One thing that is worth checking on isn't so much what I think about your training regime, but rather how you feel about it. I've been in the place myself of training regularly but not always gaining a deep sense of satisfaction from what I'm doing. You know what I mean - it's okay, but there could be something more. That's the time when I like to play around with different modalities.
I'm not suggesting you're in that place, but when exercise forms such a major part of your life - as it clearly does for both of us - it's important to regularly ask yourself if it is sufficiently fulfilling for you.
