Met Fitness Blog

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Ages and Stages

Tuesday, 13, March, 2018

I wrote an article a few years back called The Five Stages of Exercise, loosely based on the five stages of grief.
It's still valid, but in the intervening years, I’ve also seen clients go through the various stages - between not liking exercise and getting it done - from a different perspective.

This path is more akin to our developmental stages growing from children to adults.

The first stage is I Don’t Want To – they have little to no interest in exercise & refuse to even entertain the notion. Like a toddler digging their heels in, very little is achieved in arguing with them at this stage.

Don’t get me wrong, if you don’t want to exercise, you are perfectly entitled to that position.

However, if you do no activity whatsoever, don’t be surprised when your body starts breaking down and you find yourself, over time, unable to move in the most basic ways, like walking without getting puffed.

The second stage I call the Trade-Off, where exercise becomes a transactional process, a way of justifying poor eating habits - “I can eat this because I did that”, type of thinking.

At this stage I’ve also seen people who seem to want to be punished by exercise in some strange kind of penance for unhealthy choices in the rest of their life.

I liken this stage to adolescence, where we felt invincible (health-wise) and often engaged in behaviours because we thought others would approve or to gain something in return.

So many people remain stuck in this stage.

Let me be clear: exercise is a celebration of what your body CAN DO, not a punishment for what you ate.

The myriad benefits of regular exercise are not wiped out by poor eating or not enough sleep but your body works as a whole; you can’t compartmentalise healthy behaviours into a narrow band and expect the system to function well.

The third stage, Just Do It is the most rewarding; it’s where we finally understand why our health & fitness is so important, that it is a goodness in its own right.

This is where we become adults, doing what needs to be done because it matters to us & our future.

Some people move to this stage after illness or injury, with a deep understanding of what it is NOT to be able to move well & pain-free.

Some gradually grow into this stage, noticing how great they feel after exercise, having more energy, feeling less sluggish.

MET Fitness takes a sustainable approach to health & fitness, start where you’re at and keep going, giving you more energy to live a great life.

We bring you along through each stage (yes, especially the I Don’t Want To) with support, encouragement & motivation.

Until one day, it’s your new healthy habit.

Get in touch and Get. It. Done.

Zuccini, Tomato & Basil Frittata Muffins

Thursday, 15, February, 2018

I had the pleasure of spending the weekend in Inverloch, a lovely little coastal town, south east of Melbourne, Australia.

My Bestie moved there permanently last year and I miss her like crazy.

One of my other beautiful clients, Nola, moved nearby & we stopped in for a cuppa & a catch-up on the way home.

Look at what she gifted me!
Zuccuni, apple cucumbers, cherry tomatoes & a great big bunch of herbs, parsley, basil, lemon verbena & thai basil - all home grown!!

So naturally I got busy.

This frittata is easy, healthy & delicious; you can just use any veggies you have in the fridge, I often use broccoli, capsicum and mushrooms as well.

I made a dozen muffins so used a few eggs but adapt to the size of your pan.

They also make a great lunchbox addition.


1 Zuccini, washed & sliced
2 handfuls of cherry tomatoes, halved
10 eggs
1 cup grated parmesan 
2 cups ricotta
2 handfuls of spinach/rocket
handful of basil, chopped
Salt & pepper to taste


Preheat oven to 180C/350F
Line muffin tray with baking paper squares

Precook zucchini slices & tomatoes in a pan and set aside

In a large bowl, whisk eggs, parmesan & 2/3 of the ricotta until smooth. 
Season with salt & pepper and stir in rocket & basil

Spoon zucchini & tomato mixture into muffin tray, ladle the egg mixture in and dot with the remaining ricotta.

Bake for 20 minutes or until firm & golden brown.

Food Is Not The Enemy

Tuesday, 21, November, 2017

Our relationship with food is primal and complex.
We need to eat to live, but modern convenience combined with sedentary jobs means we often eat more than we need or food which does not nourish us.

As children, our mothers and others often "loved" us with food, or we learned ways to satisfy emotional needs with food and if those habits continued into adulthood, we find ourselves eating not for hunger, but for other reasons.

If you have been 'dieting' for many years, you may be surprised at how quickly you regain weight after the 'diet' has ended and how you manage to gain a little more each time.

You have effectively been teaching your metabolism to become more efficient at fat storage.

For long-term, sustainable fat-loss that you can maintain once you reach a healthy weight range is most effective when you examine your relationship with food and make some changes about the way you think of food in your life and in your body.

Non-Hungry eating plays a big part in weight gain and as the name suggests, happens for reasons other than hunger, boredom, anxiety, sadness, tiredness, for example.

Working with a food diary, initially without making any changes to what you usually eat, gives you a more accurate map of what you're currently doing.
Don't judge, just record.

Imagine using a map of Sydney to navigate your way around Melbourne - impossible!
A food diary helps you to get an accurate picture of where you're at, and better equips you with the right map to get to where you want to be.

Eat mindfully, slowly, focusing completely on each mouthful of whatever you are eating, without distraction. Put your fork down between each bite & really take your time, checking in with your body to see whether you are still hungry.

Eating until satisfied is not the same as eating to fullness and it takes time to become fully aware of the difference.
You may be used to the following kind of thoughts:

  • food is a temptation
  • food means being out of control
  • food means gaining weight
  • food means wanting things I can't have
  • food gives me comfort
  • food makes me guilty
  • food is the enemy.
Well stop right there!

Shifting your thinking around food will shift your experience of food.

Try these thoughts for a week and notice the difference you experience:

  • food means energy
  • food means strength
  • food means having enough vitality to work
  • food means not getting tired before the end
  • food means brainpower
  • I am doing my best to eat slowly and enjoy will all my senses.
  • I can have it if I want it, but do I really feel like it?

For a more detailed consultation on mindful eating, contact MET Fitness.

Getting More Veggies into Your Weekly Meals

Thursday, 02, November, 2017

Eating more vegetables is always recommended, not just by me, but by nutritionists & dieticians across the board.

For some reason, we were duped into thinking vegetables are 'boring' or 'tasteless' when we were kids.

Now let's just think about that for a moment.

Was it our parents?  (who also grew up with overcooked & bland range of vegetables?)

Was it the junk food advertisers?  (who have a seriously vested interest in making us think their snack food is better?)

Was is partly us, as kids, who were all about the chips & lollies are a reward?  (without realising the epidemic of diabetes & heart disease on the horizon?)

Whatever the reason, I am here to tell you that HEALTHY FOOD DOES NOT HAVE TO BE DULL OR TASTELESS!!

You can enjoy salad, stir fry (which is pretty much hot salad, right?) and any other healthy meal, without feeling taste-deprived or lacking in sensation.

You just need to start thinking about the composition of your meals, what you put in your shopping basket & how you & your family like to eat.

Trust me.
This is not hard.
(Despite what food manufacturers try to make you believe)

Here's a couple of easy ways to get more veg, more fibre, more greens, into your weekly meals.


This gal is a hero for gut-health & only takes a few minutes to prepare.

Thinly slice cabbage & grate some carrots or buy the pre-made pack.
I always use natural yoghurt with a dash of mayo as the dressing.

Cabbage is an excellent source of fibre & a rich source of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV) per 100 gram amount.Cabbage is also a moderate source (10–19% DV) of vitamin B6 and folate, with no other nutrients having significant content per 100 gram serving (table).

Carrots get their characteristic, bright orange colour from β-carotene, and lesser amounts of α-caroteneγ-carotenelutein and zeaxanthin.[63] α- and β-carotenes are partly metabolized into vitamin A, providing more than 100% of the Daily Value (DV) per 100 g serving of carrots. Carrots are also a good source of vitamin K (13% DV) and vitamin B6 (11% DV), but otherwise have modest content of other essential nutrients. 


If you enjoy tomatoes, cucumber & onion, doused in olive oil & balsamic, this salad makes a beautifully fresh accompaniment to most summer dishes.

Chop tomatoes, cucumber & red onion into small pieces, splash with olive oil, salt & balsamic to taste. This is a great accompaniment to homemade burgers or tacos.

Chicken Stir Fry 2.0

Wednesday, 01, November, 2017

I posted a similar recipe years ago but stir fry is still a solid player in my meal rotation.

I'm one of those weirdo's who has pretty much the same thing every Monday, Wednesday, Thursday, etc.

Tuesday's are always different because I go out to dinner with dear friends & we take turns in choosing the restaurant. Eating out is less healthy than cooking at home but my Tuesday Crew & I have been friends for so long & they helped me out at the lowest point of my life, that the health-giving benefits of these meals is not measured in calories, sugar or fat - but in Love.

Never underestimate the health benefits of dining with treasured friends.

I digress.

I'm always banging on about easy, healthy, home cooked meals that don't take a lot of time to prepare.

If it takes longer than 20 minutes from pulling the ingredients from the fridge, to dinner on the table, I'm unlikely to get excited about that.

I'm a busy working mum, running my own business, so call it what you will, laziness*, Life-hacks, whatever - I call it Efficiency.

Before we start, here's a Top Tip:
- buy your chicken (or red meat) stir fry in bulk.
I generally get enough to make a week's worth of meals by checking the weight on the packet (200g/pp, half that for kids)

- take 15 minutes at home to portion it up, cut/slice to requirements & add whatever sauce or flavour you enjoy to the zip-lock back with a dash of olive oil & salt.

I like adding soy, oyster sauce, teriyaki sauce, hoi sin, chilli or sriacha

- freeze & defrost in fridge the night before, so dinner is good to go.

Preparation is key:
Having the veggies in the fridge means you don't even have to think about what to make, you use what's there & chopping veggies into similar sized pieces means everything cooks together.

Use these nutritional gems and/or add your own preferences.

* broccoli
* onion
* carrot
* green beans
* frozen peas

* capsicum
* cauliflower

* bok choy
* corn (cut off the cob)
* snow peas
* cabbage (thinly sliced)
* zucchini
* any vegetables you enjoy

Here's my easy-peasy stir-fry-not-greasy 6 Veggie Dinner in under 20 Minutes...

Cook the meat for about 5 minutes or until browned.
Remove from the pan.

Add the veggies & cook until almost soft.
Add the meat back in & mix well for another 5 minutes.

Serve this as is or with a small portion of rice or noodles.

Enjoy with family & friends.

*May I say, I don't actually know any lazy women.
I know women who work hard, are exhausted, raise amazing families, do what they need to do to make that work & may not always have time to bake or make fancy meals.

Me too, Honey. This is why I share what I do with you. 

Caring for Our Bodies Through The Decades

Wednesday, 25, October, 2017

For most people, caring for our body may not seem like a priority in our 20’s.
We’re young, vibrant & bullet-proof, right? We bounce right back from a big night out, no aches and pains, and we look at your parents (and anyone over 40) as The Old Folks.

In our 30’s, life can take a more serious turn.
With a focus on career, family & the future, we are all systems go. If we’ve been fit & active up to this point, that activity can tend to fall away as other priorities come to the fore.

If fitness was never really our thing, those aches & pains I mentioned become a little too frequent, mostly due to an inactive lifestyle.

In our 40’s, is often the time we take stock of how far we’ve come & look ahead to our future (remember those Old Folks? Yep. Now that’s you).
This is often the time when we start to take our health more seriously, especially if we or loved ones have gone through serious injury or illness.

In our 50’s and beyond, we come to realise that moving well & pain-free, means we’re on a better road for the decades ahead. Being active means living independently for longer & reducing risks and complications of chronic conditions like heart disease, type 2 diabetes and arthritis.

This is where MET Fitness can help.

We understand the time pressures & realities of life, work & family, which is why our classes are designed to give you maximum bang for buck in terms of time, money & fitness.

We work with people of all levels of fitness and mobility; our clients have included people with knee replacements in both knees and other conditions that mean we adapt.
There is always a way to be fitter, stronger, healthier & happier.

Being fit FEELS GOOD, it’s not about what you look like.

Being fitter & healthier reduces your risk of 35 chronic diseases, including 4 types of cancer.

Being fit gives you more energy to live a great life.

Healthy is an outfit that looks different on everybody – fitness is the foundation.

Cauliflower Rice

Tuesday, 15, August, 2017

You may have heard of cauliflower rice and perhaps had the thought, "what the..???"

I'm here to tell you it is delicious AND on the whole, better for you than regular rice, especially for keeping blood sugar balanced.

Rice is a starchy carbohydrate, and like bread, pasta & potatoes, has received a bit of a bad rap in the past few years.

Let me explain a little about that.

Starchy carbs are ones that your body converts to glucose very easily give you a blood sugar spike, causing your pancreas releases insulin to bring down blood glucose.

This drop in blood sugar from high to normal can leave you feeling sluggish and sometimes hungry again - what most people describe as 'low blood sugar'. 
It's not low, it's the dramatic drop that causes this feeling

Insulin is a fat storage hormone, so any extra energy will be easily stored as fat.
Eating to keep blood sugar more stable is becoming more important as more of our population is affected by metabolic conditions like type 2 diabetes.

This recipe is an easy substitution for rice and is delicious with stir-fry.

1/2 head of cauliflower, grated or processed

1/2 red capsicum, diced

1 small broccoli head, sectioned & steamed

1 handful of green beans, steamed

1 cup frozen peas

1 tbspn olive oil

Pre-heat a large pan, medium heat with olive oil and add the cauliflower.

Stir for a couple of minutes and add the other vegetables.

Cook until vegetables have softened and serve as you would rice.

You CAN Do More Than You Think

Wednesday, 09, August, 2017

Think back to before you started training; could you possibly have imagined....

That you would maintain a fitness program?

That you would enjoy healthy food choices?

That you don't need to "eat your feelings"?

That you would ENJOY EXERCISE?

Well it's happening for you now.

You are working harder, getting fitter & stronger.

Your results are tangible in the way you feel, the way you move through your life, and for who have body-fat reduction as a goal, the way the measurements are coming down.

Henry Ford as right when he said "whether you think you can or you think you can't, you're right".

YOU do the work, YOU show up, YOU feel the results.

Good work guys! :)

Simply Eat

Tuesday, 01, August, 2017

I enjoy cooking.

I also enjoy eating, so I'm always on the look out for tasty, healthy recipes that are pretty easy to make.

My favourite are meals that can be batch-cooked & freeze well or which take less than 20 minutes to get on the table.

My exception to quick meals is Monday Roast, where I have a slow roast cooking most of the day while I Get Stuff Done.

Pop the veggies in an hour before it's ready & it feels like I've gone to trouble; the bonus is I have leftover meat for lunches the rest of the week!

I'm not really one for sticking precisely to recipes either. 

I make do and adapt to what I have or taste preferences and I encourage you to creative in the kitchen too.

Here's some easy-peasy recipes you may also enjoy...

Flu-Fighting Chicken soup - adaptations include beef instead of chicken, sriracha sauce instead of chillies because that what I had in the pantry.
Winter Soups - from the Stephanie Alexander Kitchen Garden Program

Healthy Burgers - get the kids involved with this one - so tasty!

Best Breakfast - get 3 veggies in your brekkie omelette and feel great.

Spinach & Ricotta Pie - I made my own pastry for this one & it's also vegan

Chicken Stir Fry - so easy & fun to see how many veggies you can get into it!

Potato Salad - did you know that cooked & cooled potatoes have a much more beneficial effect on both blood glucose and gut bacteria? Plus this is delish 

Sensational Salads - these take 10 minutes each & are a great addition to any meal.

Bon appetite! 

Perfect Omlette

Wednesday, 26, July, 2017

This omlette recipe is so versatile you can fill it with any veggies you like and eat it for breakfast, lunch or dinner (but not all in one day! ;)

2 eggs
1 - 2 cups in total of vegetables, chopped/diced to same size pieces
small sprinkling of grated cheese (optional)

Choose from mushrooms, celery, bok/pak choy, tomato, capsicum, coleslaw mix (yes it's great cooked!) spinach, zucchini, onion, or any other vegetable you can chop up and put in it.

Some tips and tricks for the perfect omlette, every time:
  • Whisk or beat your egg mixture until there are bubbles sitting on top
  • Make sure your pan, preferably non-stick with a spray of olive oil, is hot.
  • Pre-cook the veggies in the pan for a couple of minutes as they won't cook through in the omlette.
Set vegetable aside, wipe the pan and re-spray with olive oil

Reduce the heat to medium and add the egg mixture to the pan.

Use your spatula to gently scrape the middle of the omlette, allowing the mixture to fill in the spaces.

Give the egg a couple of minutes to cook then add the veggie mix to one half of the omlette, sprinkle the cheese and flip the other side over to cover the veggies.

Turn off the heat, give it another couple of minutes and serve.

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