Monthly Archives: August 2017

FitFarms Fitness Camp at Knockerdown Cottages

stop wishing stop doingSo this week due to unforeseen circumstances and something that has never happened before we had to use a different site in Derbyshire for our course, it was short notice and Knockerdown cottages did an excellent job of accommodating us along with their other bookings.

Their venue is beautiful! And well positioned just across the road from Carsington reservoir one of our usual weekly walks. It has a pool on site as well as plenty of well kept area outside for our activity sessions and a suitable hall area for exercise indoors to. So it was really the perfect solution to our situation. So aside from some teething issues in the first few days that the course itself was unaffected by we had a fantastic week! The group themselves were so focused and hard positive they were a pleasure to work with and by the end of the course we had all bonded very well. There were some big moments during the week, people were noticing increased flexibility and ease of movement (even with the muscle soreness!) as well as feeling revitalised and energised from the workshops and food. Getting the balance right on our courses is something that changes with every week.

Our focus is always to build the confidence of our clients by boosting their understanding helping them to decide what is right or best for them. This week got the balance right! And the clients all went away feeling better for the experience, no one needed another week to recover no one went away too stiff or tired to think about exercising for the rest of the weekend. Everyone went eager to put into action the ideas they had during the week!

FitFarms fitness and weight loss retreat at Knockerdown cottages was a success for us and we were very happy with the outcome! Now we are looking forward to 2 weeks of camping near the Malvern hills!

Maybe we will see you there.


Image credit: http://www.goodmorningquote.com/

FitFarms Guide to Cooking and Cutting a Roast Chicken

Here’s a perfect guide to cook and cut a sumptuous roast chicken. Ready to eat!

  • Preheat oven to 200 degrees
  • Roughly chop 1 onion, 1carrot and 1 celery head
  • Rub the chicken with lard/dripping and plenty of seasoning
  • Stuff the chicken with 1 lemon, 1 bulb of garlic and 3 Rosemary twigs
  • Lay the veg in a deep roasting tray
  • Place Chicken on top of veg
  • Roast for 45 minutes basting every 15
  • After 45 minutes turn down oven to 180 degrees
  • Roast for a further 30 minutes basting half way
  • Turn off oven and remove chicken
  • Allow to rest for 30 minutes on a cooling rack

Preparation

  • Position knife in middle of breast (Figure 1)
  • Firmly cut right through the breast bone
  • Now remove the spine (Figure 2)
  • Place the 1/2 chicken breast down
  • Cut between the leg and breast (Figure 3)
  • Viola breast and leg ready to eat (Figure 4)

 

Figure 1

Figure 1

Figure 2

Figure 2

Figure 3

Figure 3

Figure 4

Figure 4