June 9, 2020

My Story – Jake McCann

Jake McCann, heavyweight office worker of Adelaide. Age: 21. Weight: 126kg. Height: 183cm; 178cm when slouched. Reach: yet to raise arm for measurement. Win/Loss Record: TBA. Belt: 40in and counting. Verdict: Fat.

Finishing high school at a healthy weight of 88kg, I ventured into the world of insurance at the age of 18, and with the role, came benefits, including the “10kg curse”. By the end of my first 6 months in the role, I was already 98kg. Luxurious eating continued at a barnstorming pace and by my 21st birthday, I caved in floors at 126kg. Damn you *insert popular fast-food chicken outlet*!

With pride at stake (whatever remained), I joined a franchise gym next to the office. That endeavor ended not long after. Running on a treadmill hurt and I had no clue as to what to do with the various other machines. Being shy also meant I didn’t ask a professional for any help. Membership canceled.

I then proceeded to change my diet. Less junk, more measured meals. Home brand instant oats for only $2 – woohoo. Between my 21st Birthday in September 2015 and August 2017, I was able to cut down 10kg in this fashion; but still struggled with most forms of exercise, let alone getting a restful sleep each night.

I proposed to my girlfriend in March 2017 and due to be married on November 3rd, 2018. 116kg was not good enough and I vowed I would be under 100kg come that day. More was required than just a change in diet. Goal and deadline set.

Giving a gym another go was daunting. I may have been lighter, but I was sure to make a fool of myself as I attempted to run and lift. Step 1: research. Looking up the Freedom Fitness website, I got to know Peter and the other staff through their profiles on the website. Step 2: approach Peter and plead for help.

“Help, I am fat, I hate how I look, and I am too shy and ignorant to know how to fix it”. I must have made a good first impression when I met Pete…

Within 5 minutes, I was signed up for Freedom Fitness; and the next day I was in the gym with Pete, going through the functions of each machine, putting together a workout plan/routine.

Two days a week turned into three; and then four, and now five. 10 minutes walking on a treadmill turned into 10-minute jogs, and now 30 minute jogs for fun. Three standalone pushups turned into ten, and now 3 sets of 10 in amongst full routines.

Once attending Freedom Fitness on a regular basis, the greatest obstacle I faced was the extent of my own willpower. I cannot run another minute. I cannot do another set. That isn’t freedom; but rather prison bars put up in an attempt to return to the old Jake. Pete and the team instill the kind of Freedom everyone needs; the ability to live and live well.

Over the last 12 months, with the fervent support of the wise wizard Peter and the forever charismatic Zina, I have drastically improved not only my physical appearance

and aptitude; but also my emotional and mental state. Their wholehearted methods of coaching will exceed any expectation; and I guarantee you will walk away with a new view of the world and your life; a healthier life.

In 12 months, I have dropped 20kg, to now weigh in at 96kg. With continued support, I have no doubt these numbers will continue to improve – 90kg by the wedding doesn’t seem so far fetched…

My experience has been fantastic. I approached Freedom Fitness knowing I needed to change my life around, for me, and my fiancée. Through sweat covered eyes, the Freedom team has never let me take my eye off the prize; each stride along this journey taken with their genuine support and supervision.

To say I recommend the services offered by Pete and the team is an understatement. To me, I will be forever humbled by the ability to move around with ease I thought lost. My freedom has been restored; and at the very least I can now run around to tell everyone just that.

Join me and the team as soon as you have the chance – freedom is just one visit away

Beef Bulgogi Bowl

By Zina Stone • October 16, 2025
Ingredients Bulgogi: 2 medium sirloin steaks 2 tbs p dark soy sauce 2 tbsp gochujang paste 1 thumb-sized piece of ginger peeled and minced 2 tbsp light brown sugar 2 tbsp rice wine 2 garlic cloves peeled and minced ½ tsp black pepper 1 grated sweet apple* no need to peel 1 tbsp toasted sesame oil 2 tbsp vegetable oil Salad: 120 g (2/3 cup) dry quinoa 1 chicken or vegetable stock cube crumbled 100 g (approx 3 cups) baby salad leaves seeds from half a pomegranate half a cucumber cut into ribbons using a potato peeler 1 red bell pepper deseeded and sliced 1 ripe mango peeled and chopped into small chunks 1 jalapeno chilli thinly sliced 3 radishes thinly sliced 1 tsp sesame seeds I used a mixture of black and white sesame seeds 2 spring onions scallions, sliced into thin strips Instructions Place the sirloin steaks in the freezer for 30 minutes to firm up slightly, then slice thinly against the grain using a sharp knife. Place the sliced steak into a large bowl and add all of the bulgogi ingredients except for the vegetable oil. Mix together thoroughly, then cover with clingfilm and place in the refrigerator for 3-4 hours to marinate. Cook the quinoa as per the pack instructions, along with the crumbled stock cube (for extra flavour). Leave to cool slightly and fluff with a fork. Once the steak has marinated, heat the vegetable oil in a large frying pan on a high heat. Scoop out the steak using a slotted spoon, allow any excess sauce to drip off, then fry the steak in the hot oil. Use a set of tongs to separate the steak sliced during cooking, and cook on a high heat until cooked through and slightly charred. Remove from the heat. Arrange the salad leaves between three bowls and top with the cooked quinoa. Sprinkle the pomegranate seeds on top of the quinoa. Arrange the cucumber, bell pepper slices, mango, jalapeno slices, and radishes in the bowls. Divide the bulgogi between the bowls and sprinkle on the sesame seeds. Top with the spring onions and serve. Nutrition Calories: 632kcal | Carbohydrates: 60g | Protein: 42g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 1096mg | Fiber: 6g | Sugar: 25g Prep Time: 20minutes Cook Time: 10minutes | Total Time: 30 minutes | Servings: 3

Freedom Bulletin #301

By Zina Stone • October 15, 2025
In this bulletin...

Grilled Chicken - Quinoa & Veggies

By Zina Stone • October 9, 2025
This grilled chicken and quinoa bowl delivers lean protein from juicy chicken breast and protein-rich quinoa, paired with colorful vegetables. It's a satisfying, nutrient-dense option that supports muscle recovery and growth.