Curves Portlethen

02/07/2020

To all of our valued members
What an amazing community Curves Portlethen created for 15 years of being open, surrounded by the most amazing positive women. We also want to thank our members for being so supportive and loyal throughout all the years.
It is hard times for many businesses at this moment, including US, and with a very heavy heart that I am having to announce that the club will not re-open.
I would like to personally thank all of our members and our amazing coaches for the support I have had over the last years and I really have been so proud to be part of all your journeys. I am so sorry that it has came to this but unfortunately these trying circumstances have left us with no other option.
I am hoping that all of you, our dear ladies, are staying safe and strong xx Irina

14/06/2020

Thai Sweet Potato Fish Cakes. (Servings 6)

Fish cakes are delicious, but the problem with most recipes is that they are loaded with cream and butter which means they're tasty, but the fat content is rarely helpful if you're trying to eat healthily. We've got your back, we've made a high protein, low fat recipe for fishcakes using slow digesting, high fibre sweet potatoes.
Ingredients:
600 g sweet potato
4 spring onions, finely chopped
10 ml soy sauce
fresh coriander, chopped
80 g breadcrumbs
black pepper
2 cans of tuna
1 tbsp lime juice
1 garlic clove
1 tsp chilli flakes
1 tsp coconut or olive oil
Directions:
1. Peel and chop your sweet potatoes and boil in a large sauce pan for around 15 minutes or until cooked.
2. In a mixing bowl; combine the tuna, spring onions, lime juice, soy sauce, chili flakes, garlic, breadcrumbs, coriander and pepper.
3. Once the sweet potato is cooked, drain, mash and spread onto a plate so it can cool quickly.
4. Once it has cooled enough for you to handle, add it to the bowl with your tuna and spices, get your hands in and thoroughly combine the mixture then form into around 6 fish cake patties and set aside.
5. Heat the olive oil in a large frying pan on a low heat and very gently fry the fish cakes for around 4-5 minutes per side. Be careful when turning them to ensure they don't fall apart.
6. Serve and garnish with fresh coriander and some lemon wedges.

26/05/2020

Hello ladies, hope you are all doing well. I’ve got a HIIT workout for you to try if you wish featuring my dog, Buster! THE WORKOUT: 💜step ups // alternative - calf raises 💜high knees // alternative - marching 💜lunge walks // alternative - reverse lunges 💜squat jumps // alternative - squats/squat pulses 💜plank // alternative - standing ab crunches 💜sprints // alternative - run/jog on the spot Perform 30-40 seconds of each exercise then rest for 20-30 seconds, for example; 40 seconds of step ups, 20 seconds rest, 40 seconds high knees, 20 seconds rest, etc. Repeat the rounds 2-3 times (you can rest for longer in-between rounds if you wish). Put in 100% and have a good workout! Emma x

01/05/2020

Great little fun puzzle - can you get the answer right?
Comment below with your answer

27/04/2020

To all of our valued members
I know how amazing our customers are and we are thankful for all your support during this difficult time. A huge THANK YOU to anyone who does this for us, you are a ⭐️ and it's really appreciated!But at this moment it is look like lock down will continue for at least extra 3-4 weeks so please contact your bank and cancel your Standing Order or you can do it your self via bank app and we will start it from fresh date when we will reopen and you come back for your exercise.We can’t wait until things are back to normal and we can see you all on the circuit again 💜

23/04/2020

21/04/2020

Afternoon snack - Nuts - Your Choice (30 g)
Servings: 1

21/04/2020

Perfect easy cook for lunch or dinner.
SWEET POTATO AND CARROT SOUP.
Looking in the fridge, I had more carrots and sweet potato than anything else....
Take what you have on hand, (I had onions, sweet potato, carrots and some not so fresh
bread).
Simply dice onions and cube sweet potato and carrots. Place in a saucepan with water (not quite covering veg). On low heat cover and cook down (I cooked for 3 hours - keeping checking and adding water as needed). You want it as a thick mushy consistency in the end.
Croutons: cube bread, toss in olive oil, bake 180 deg for approx 10 min.
Once veg mixture cooked down, blend (I used a bench top bullet) thin with, milk, water or chosen liquid. Reheat. Slice SHALLOTS (or whatever you have on hand), add croutons.
Enjoy😋