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	<title>Motive8 Blog</title>
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		<title>When To Call It Quits?!</title>
		<link>http://www.m8group.co.uk/blog/2012/05/17/when-to-call-it-quits/</link>
		<comments>http://www.m8group.co.uk/blog/2012/05/17/when-to-call-it-quits/#comments</comments>
		<pubDate>Thu, 17 May 2012 14:42:26 +0000</pubDate>
		<dc:creator>Kim Mead</dc:creator>
				<category><![CDATA[Marketing]]></category>
		<category><![CDATA[Training]]></category>

		<guid isPermaLink="false">http://www.m8group.co.uk/blog/?p=1339</guid>
		<description><![CDATA[Taking you back what feels like many years ago now, I was a 7 year old girl sitting in the living room watching TV. It was a program with a young girl doing some impressive stuff on this thin piece &#8230; <a href="http://www.m8group.co.uk/blog/2012/05/17/when-to-call-it-quits/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p><span style="font-size: small;"><span style="font-family: Calibri;">Taking you back what feels like many years ago now, I was a 7 year old girl sitting in the living room watching TV. It was a program with a young girl doing some impressive stuff on this thin piece of equipment relatively high off of the floor. Later on I found out this was Gymnastics and she was performing on beam. That was it… I had to do gymnastics, so not long after, Mum had enrolled me at some recreational classes at a local sports centre. Not long after this I was invited into their squad class and started training twice a week. It was only a set up/set down basic gymnastics club, but I loved it and it soon became my biggest interest.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">I was a very shy child (believe it or not) and when I was 13 they told me they could not take me any further and suggested I looked at a bigger gymnastics club that could progress me further. I did not want to go somewhere new so gave up training artistic gymnastics and started coaching there instead. I continued doing this with the recreational club and the squad groups and still do. </span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">I thought I had now CALLED IT QUITS on training!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">However, in 2005 when I was 17, our head coach decided (for a bit of fun and to try something a little different) we should enter the London Festival of Gymnastics (all gymnasts and coaches to perform). This is a weekend event where you perform a routine on the floor as a team. The routines are wide-ranging with a variety of teams, themes and abilities. So once again I had to put on a leotard and get back into the swing of some basic gymnastics (wasn’t so keen on the leotard part of it)!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">We loved it! So we continued to enter the London Festival every year and were soon asked to perform on both the Saturday and Sunday and then be in the opening gala on the Friday nights. </span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">In 2006, aged 18, I had ligament damage to my knee and was on crutches and out of training for a couple of months, but after some treatment, soon bounced back. Just before the festival in 2007 at 19 years old, I did some ligament damage to my elbow and was out of training again.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Was now the TIME TO CALL IT QUITS?</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Apparently not! At the Festival in 2009, unbeknown to us, there was a scout there who was looking for teams to put forward for the British team to go to the Gymnaestrada in Switzerland 2011 (an international display of gymnastics 25,000 gymnasts worldwide). Eventually we were selected, we fundraised and were working hard on our routine. However at the ripe old age (or so it felt) of 22/23 you definitely hurt more and your joints take longer to feel mobile again after a training session. Also those stupid little niggling injuries you think you can ignore start to rear their ugly heads again. But never mind… what an opportunity for little old Epping SC Gymnastics Club! </span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Eventually we were there and having an amazing time until it came to our first performance on the Monday. I ended up in hospital with an injury to a vertebrae and told no more gymnastics for at least a month, if not more. All that hard work for nothing! Still, that night when I came out of hospital (drugged up to the eyeballs) we sat in a sports hall and re-edited the routine without me in it. The other girls (and our coach who replaced me where she could) did fantastic and pulled it together every day… I was a blubbering wreck at each one of their performances.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Was it now TIME TO CALL IT QUITS?!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">After 2 months, I started training some strength and conditioning again (just too see how I felt) and apart from having lost a lot of strength, my back actually felt ok. So back in the swing of it and enjoying it (most of the time) I carried on with the team. It was now January 2012 and we had just started working on our next piece for the Scottish Gymfest 2012. We only had 6 months to get it all together (bearing in mind it took us 10 nearly 12 months for the Switzerland routine). The team did fantastic and really got it together however I personally struggled with the physical demands of this routine. </span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Scotland! After our fun filled 9.5 hour coach journey, 28 gymnasts, 3 coaches and a host of parents rolled off the coach and into our hotel. We were to perform Saturday morning and Sunday afternoon. During hair and makeup on the Saturday morning, the nerves hit and, personally for me, didn’t leave. I made 3 mistakes through the routine and convinced myself after Sunday’s performance, NOW IT’S TIME TO CALL IT QUITS!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Sunday came and I thought if this is to be my last performance, just go and enjoy it&#8230; feeling slightly more relaxed as we walked onto the floor, it ended up being the best performance I have ever done and I had back that old buzz from it!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Now was NOT THE TIME TO QUIT!</span></span></p>
<p><span style="font-family: Calibri;"><span style="font-size: small;">Some of the team I have known for 17 years, some I have known since they started training at the age of 3 and everything else in between.  We have a few things in the pipe line and the team won’t let me quit just yet… we are like one big family… I would be lost without them all!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Our Michael Jackson themed routine from the Scottish Gymfest 2012:</span></span></p>
<p><iframe src="http://www.youtube.com/embed/pF9B2GkFn-I" frameborder="0" width="420" height="315"></iframe></p>
<p><strong>Emma Rudelhoff, Schools Management &amp; Head Gymnastics Coach</strong></p>
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		<title>Gym Design Tour 2012</title>
		<link>http://www.m8group.co.uk/blog/2012/05/17/gym-design-tour-2012/</link>
		<comments>http://www.m8group.co.uk/blog/2012/05/17/gym-design-tour-2012/#comments</comments>
		<pubDate>Thu, 17 May 2012 12:39:19 +0000</pubDate>
		<dc:creator>Kim Mead</dc:creator>
				<category><![CDATA[Gym Design]]></category>
		<category><![CDATA[Marketing]]></category>

		<guid isPermaLink="false">http://www.m8group.co.uk/blog/?p=1335</guid>
		<description><![CDATA[motive8 MD, Nick Sadler, has set off on a tour of the UK. The main purpose of this is to find new business leads for motive8 Gym &#38; Spa Design. What a great idea - we get so used to the &#8230; <a href="http://www.m8group.co.uk/blog/2012/05/17/gym-design-tour-2012/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p>motive8 MD, Nick Sadler, has set off on a tour of the UK. The main purpose of this is to find new business leads for motive8 Gym &amp; Spa Design.</p>
<p>What a great idea - we get so used to the comfort of operating from an office day-to-day, that I think we can become blinkered to the benefits of actually getting out and about.</p>
<p>I know a company that take 2 days about twice a year to go to the mountains for strategical planning meetings. I love this concept. Get away from the phone ringing, emails flooding in, Skype popping up in your face, Facebook and Twitter notifications and the rest.</p>
<p>That was off the point slightly as that&#8217;s not the reason Nick is going on tour, the only link is that it&#8217;s for business development.</p>
<p>His tour is sectioned by region and, whilst in each area, he will visit new prospects that have been found via his wider research team back at motive HQ. There&#8217;s one thing for sure, you can&#8217;t beat a face-to-face introduction and are much more likely to keep a motive8 Gym Design brochure if you&#8217;re handed it in person.</p>
<p>Not only does this mean Nick will initiate many new personal relationships, but he&#8217;ll also build the database for future communications.</p>
<p>The tour kicked-off with Sheffield, Harrogate and York this week – watch this space and we&#8217;ll keep you updated with his progress.</p>
<p>Good luck Nick!</p>
<p><strong>Layla Smith, </strong><strong>motive8 Marketing </strong></p>
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		<title>M8FC Match Report &#8211; 16th May 2012 Game Day 2; Double Header</title>
		<link>http://www.m8group.co.uk/blog/2012/05/17/m8fc-match-report-16th-may-2012-game-day-2-double-header/</link>
		<comments>http://www.m8group.co.uk/blog/2012/05/17/m8fc-match-report-16th-may-2012-game-day-2-double-header/#comments</comments>
		<pubDate>Thu, 17 May 2012 12:36:47 +0000</pubDate>
		<dc:creator>Kim Mead</dc:creator>
				<category><![CDATA[Marketing]]></category>
		<category><![CDATA[Schools]]></category>
		<category><![CDATA[Training]]></category>

		<guid isPermaLink="false">http://www.m8group.co.uk/blog/?p=1333</guid>
		<description><![CDATA[Team: Ashley Ironmonger, Shawn Mullix, Cale Edmunds, Moe Younes, Nick Champness, Kevin Cortes, Stephen Cowley. Last night M8FC embarked on their 1st double header evening at Gillette Corner 5-a-side football League with two games - the first against a team called &#8230; <a href="http://www.m8group.co.uk/blog/2012/05/17/m8fc-match-report-16th-may-2012-game-day-2-double-header/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p><span style="font-size: small;">Team: Ashley Ironmonger, Shawn Mullix, Cale Edmunds, Moe Younes, Nick Champness, Kevin Cortes, Stephen Cowley.</span></p>
<p><span style="font-size: small;">Last night M8FC embarked on their 1</span><sup><span style="font-size: x-small;">st</span></sup><span style="font-size: small;"> double header evening at Gillette Corner 5-a-side football League with two games - the first against a team called Chop Squad and the second game against Careline who we thought we played last week but didn’t &#8211; (the organisers made a mistake and the team we played were actually called Bean Flickers!)</span></p>
<p><span style="font-size: small;">So we got off to a good start against Chop Squad and took a good lead, but unfortunately ended up with a 6 a piece scoreline with M8FC goals from <strong>Shawn Mullix (2),</strong> <strong>Nick Champness (3)</strong> and <strong>Ashley Ironmonger (1).</strong> A slight lack of concentration and positional awareness gifted the opposition with a draw.</span></p>
<p><span style="font-size: small;">In the 2</span><sup><span style="font-size: x-small;">nd</span></sup><span style="font-size: small;"> game against Careline, our fitness levels were really tested. Having to progress from one game into another was a real test of character and what we were really made of and, after finding out that today Careline were the actual league leaders, we knew that we had a real challenge ahead of us.</span></p>
<p><span style="font-size: small;">The first half we ended 3-1 down and really did play very well considering it was only our 3rd game of the season, having never trained together. We had the league leaders rattled, they were having a go at one another and were really not happy with the way they were playing! However the 2</span><sup><span style="font-size: x-small;">nd</span></sup><span style="font-size: small;"> half they showed why they were league leaders and took the scoreline to an incredible 12-3.</span></p>
<p><span style="font-size: small;">Our heads did go down and our fitness levels did show to be the difference - 3 good goals from <strong>Stephen Cowley</strong>, <strong>Cale Edmunds</strong> and <strong>Shawn Mullix</strong> kept some pride amongst the team who, after the game, knew that we can match the competitors in the league we were placed. Considering we played a team who have played a lot more 5-a-side in comparison to us, had several semi pro players in the ranks and had a much larger squad than us, we did a great job and should look ahead to the next match. </span></p>
<p><span style="font-size: small;">Once again Kevin Cortes performed well in goal, with another penalty save and debutant Stephen Cowley notched his first goal of the campaign even though he picked up an unfortunate knee injury which saw him unable to play the majority of the 2</span><sup><span style="font-size: x-small;">nd</span></sup><span style="font-size: small;"> half of game 2.</span></p>
<p><span style="font-size: small;">Our next game is scheduled to be against Chop Squad on Wednesday 23</span><sup><span style="font-size: x-small;">rd</span></sup><span style="font-size: small;"> May 2012, where we will need to step up our game in order to take all 3 points and bag our 1</span><sup><span style="font-size: x-small;">st</span></sup><span style="font-size: small;"> victory as a squad.</span></p>
<p><strong><span style="font-size: small;">Man of the Match Game 1: Nick Champness</span></strong></p>
<p><strong><span style="font-size: small;">Man of the Match Game 2: Stephen Cowley</span></strong></p>
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		<title>The Ultimate Detox</title>
		<link>http://www.m8group.co.uk/blog/2012/05/16/the-ultimate-detox/</link>
		<comments>http://www.m8group.co.uk/blog/2012/05/16/the-ultimate-detox/#comments</comments>
		<pubDate>Wed, 16 May 2012 09:53:50 +0000</pubDate>
		<dc:creator>Kim Mead</dc:creator>
				<category><![CDATA[Training]]></category>
		<category><![CDATA[detox]]></category>
		<category><![CDATA[high intensity]]></category>
		<category><![CDATA[motive8 north]]></category>

		<guid isPermaLink="false">http://www.m8group.co.uk/blog/?p=1331</guid>
		<description><![CDATA[When most people hear Detox they automatically think of some crazy smoothie diet, or water with a piece of lemon in etc. These are generally rubbish and do very little for promoting health. In fact, next time you pick up &#8230; <a href="http://www.m8group.co.uk/blog/2012/05/16/the-ultimate-detox/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p><span style="font-size: small;"><span style="font-family: Calibri;">When most people hear Detox they automatically think of some crazy smoothie diet, or water with a piece of lemon in etc. These are generally rubbish and do very little for promoting health. In fact, next time you pick up a magazine and you find an article telling you that some celebrity lost 99stone in 4 weeks consuming a gravy granule diet, or you can banish the flu by eating only the finest imported sea weed stew, I want you to throw the magazine in the bin.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Interestingly through sweating we can effectively detoxify the body. Research has shown that individuals who regularly perform intense exercise remove more heavy metal toxins from the body than the less active individual. This occurs through numerous mechanisms, not simply by removing the toxins through sweat.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">I’m sure everyone is aware of Lucozade and similar brands, they&#8217;re always banging on about replacing electrolytes, sodium, potassium and magnesium which are essential to maintain performance. Simply when we sweat a lot we lose these minerals; what few people don’t know is that when we sweat we also lose several toxins including cadminium, lead, mercury and arsenic to name a few. </span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">These toxins are all confirmed carcinogenics and significantly cause damage to the endocrine, cardiovascular and central nervous systems. Not very good if you want to live a long healthy life! Interestingly research is beginning to show that sweating these out is more effective than excreting them through urine, which for a long period of time people believed to be the main way.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">So get some high intensity intervals done, and cleanse the body!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;"><strong>Chris Baird, Head Personal Trainer</strong></span></span></p>
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		<title>Spartan challenge!</title>
		<link>http://www.m8group.co.uk/blog/2012/05/15/spartan-challenge/</link>
		<comments>http://www.m8group.co.uk/blog/2012/05/15/spartan-challenge/#comments</comments>
		<pubDate>Tue, 15 May 2012 09:53:43 +0000</pubDate>
		<dc:creator>Kim Mead</dc:creator>
				<category><![CDATA[Training]]></category>

		<guid isPermaLink="false">http://www.m8group.co.uk/blog/?p=1325</guid>
		<description><![CDATA[Hello Guys and Gals So you might have heard the whisper on the wind, and that is of the Spartan challenge! Motive8 will be putting a team together to embrace this challenge. The event itself is a 5k obstacle course &#8230; <a href="http://www.m8group.co.uk/blog/2012/05/15/spartan-challenge/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p><span style="font-size: small;"><span style="font-family: Calibri;">Hello Guys and Gals</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">So you might have heard the whisper on the wind, and that is of the Spartan challenge! Motive8 will be putting a team together to embrace this challenge. The event itself is a 5k obstacle course where time isn’t important just finishing earns you bragging rights!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">I have already started volunteering people for the event itself, so you might as well jump on the bandwagon. Not only will this be a great fitness session, it will be amazing fun and will give you the chance to meet fellow Motive8 members and share your training stories.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Everyone is capable of completing this course, you are all at a great level of fitness. There is nothing too technical, all that is required is some grit and determination, I have a feeling it will be a walk in the park compared to a standard Motive8 personal training session.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">After all its only 5k!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Following the race all finishers receive;</span></span><span style="font-family: Calibri; font-size: small;"> </span></p>
<p><span style="font-family: Calibri; font-size: small;">1.</span>       <span style="font-size: small;"><span style="font-family: Calibri;">A completion medal</span></span></p>
<p><span style="font-family: Calibri; font-size: small;">2.</span>       <span style="font-size: small;"><span style="font-family: Calibri;">Free Spartan Race T-shirt</span></span></p>
<p><span style="font-family: Calibri; font-size: small;">3.</span>       <span style="font-size: small;"><span style="font-family: Calibri;">Scrapes and bruises</span></span></p>
<p><span style="font-family: Calibri; font-size: small;">4.</span>       <span style="font-size: small;"><span style="font-family: Calibri;">Epic stories</span></span></p>
<p><span style="font-family: Calibri; font-size: small;">5.</span>       <span style="font-size: small;"><span style="font-family: Calibri;">Bragging rights</span></span></p>
<p><span style="font-family: Calibri; font-size: small;">6.</span>       <span style="font-size: small;"><span style="font-family: Calibri;">A pat on the back from Motive8 for been a legend</span></span></p>
<p><span style="font-family: Calibri; font-size: small;">So have a look at the link and get emailing me…  </span><a rel="nofollow" target="_blank" href="http://www.spartanrace.com/yorkshire-obstacle-racing-spartan-sprint-2012.html"><span style="color: #0000ff; font-family: Calibri; font-size: small;">http://www.spartanrace.com/yorkshire-obstacle-racing-spartan-sprint-2012.html</span></a><span style="font-family: Calibri;"><span style="font-size: small;">  </span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">The race takes part in 92 days from today so we have plenty of time to train and get in the best possible condition for it!</span></span></p>
<ul>
<li><span style="font-family: Calibri; font-size: small;"> </span><span style="font-size: small;"><span style="font-family: Calibri;">Date: 12/Aug/2012</span></span></li>
<li> <span style="font-size: small;"><span style="font-family: Calibri;">Location: Ellington Banks, Kirby Road, Ripon, Yorkshire, HG4 2RB</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Calibri;">Time: 11.30am</span></span><span style="font-family: Calibri; font-size: small;"> </span></li>
</ul>
<p><span style="font-size: small;"><span style="font-family: Calibri;">If however it looks too hard don’t worry I won’t judge you because you would rather stay at home and cuddle your bear than come and get muddy.</span></span></p>
<p><span style="font-family: Calibri;"><span style="font-size: small;">We need to know by next Friday the 18</span><sup><span style="font-size: x-small;">th</span></sup><span style="font-size: small;"> May, that’s NEXT FRIDAY, so speak soon and keep working hard.</span></span><span style="font-family: Calibri; font-size: small;"> </span></p>
<p><strong>Chris Baird, Personal Trainer</strong></p>
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		<title>Weekly meals its soup!!</title>
		<link>http://www.m8group.co.uk/blog/2012/05/15/1318/</link>
		<comments>http://www.m8group.co.uk/blog/2012/05/15/1318/#comments</comments>
		<pubDate>Tue, 15 May 2012 09:31:14 +0000</pubDate>
		<dc:creator>Kim Mead</dc:creator>
				<category><![CDATA[Training]]></category>

		<guid isPermaLink="false">http://www.m8group.co.uk/blog/?p=1318</guid>
		<description><![CDATA[Hello again Here we are again at the start of another amazing week at motive8, I must say I have been very impressed with everyone’s effort during their sessions last week. We’ve been lifting heavier, lunging deeper and shredding calories better &#8230; <a href="http://www.m8group.co.uk/blog/2012/05/15/1318/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p><span style="font-size: small;"><span style="font-family: Calibri;">Hello again</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Here we are again at the start of another amazing week at motive8, I must say I have been very impressed with everyone’s effort during their sessions last week.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">We’ve been lifting heavier, lunging deeper and shredding calories better so well done guys!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">I know I’ve been raving about soup for well over half a year now, but it’s a great way of packing lots of nutrients and minerals into a tasty easy meal.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">This week without even realizing it I’ve gone a little spicy with most of the recipes, spice is another great little trick for increasing metabolism, so whether your on a weight loss adventure or are trying to build water cannons on your arms, these recipes have a place in your weekly meals.</span></span></p>
<p><span style="font-family: Calibri; font-size: small;">R</span><span style="font-size: small;"><span style="font-family: Calibri;">emember reaching your goals can be simple and quick if you follow the advice given to you, if you start changing the rules you start effecting the results. Keep on track and its just a matter of time until you hit those goals. </span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Keep working hard.</span></span></p>
<p><strong>Chris Baird, Personal Trainer</strong></p>
<p style="text-align: left;" align="center"><strong><span style="text-decoration: underline;">Healthy, Light and warm soups ahhhh</span></strong></p>
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<p align="center"><strong>Red lentil, chickpea &amp; chilli soup (serves 4)</strong></p>
</td>
</tr>
<tr>
<td colspan="2" valign="top" width="616">
<p align="center">222 kcalories, protein<br />
13g, carbohydrate 33g, fat 5 g, saturated fat 0g, fibre 6g, sugar 6g, salt<br />
0.87 g</p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center"><strong>Ingredients</strong></p>
</td>
<td valign="top" width="308">
<p align="center"><strong>Process</strong></p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center">2 tsp cumin seeds</p>
<p align="center">large pinch chilli flakes</p>
<p align="center">1 tbsp olive oil</p>
<p align="center">1 red onion , chopped</p>
<p align="center">140g red split lentils</p>
<p align="center">850ml vegetable stock or<br />
water</p>
<p align="center">400g can tomatoes , whole<br />
or chopped</p>
<p align="center">200g carton chickpeas or ½<br />
a can, rinsed and drained (freeze leftovers)</p>
<p align="center">small bunch coriander ,<br />
roughly chopped (save a few leaves, to serve)</p>
<p align="center">4 tbsp 0% Greek yogurt ,<br />
to serve</p>
</td>
<td valign="top" width="308">
<p align="center">Heat a large saucepan and<br />
dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to<br />
jump around the pan and release their aromas. Add the oil and onion, and cook<br />
for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil.<br />
Simmer for 15 mins until the lentils have softened.</p>
<p align="center">Whizz the soup with a<br />
stick blender or in a food processor until it is a rough purée, pour back<br />
into the pan and add the chickpeas. Heat gently, season well and stir in the<br />
coriander. Finish with a dollop of yogurt and coriander leaves.</p>
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</tbody>
</table>
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<p align="center"><strong>Spiced Lentil Soup (serves 4)</strong></p>
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<td colspan="2" valign="top" width="616">
<p align="center">198 kcalories, protein<br />
11g, carbohydrate 31.4g, fat 4 g, saturated fat 0.4g, fibre 5g, salt 0.4 g</p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center"><strong>Ingredients</strong></p>
</td>
<td valign="top" width="308">
<p align="center"><strong>Process</strong></p>
</td>
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<tr>
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<p align="center">oil for frying</p>
<p align="center">a small piece ginger ,<br />
peeled and grated</p>
<p align="center">1 tsp cumin seeds</p>
<p align="center">a pinch chilli flakes</p>
<p align="center">1 onion , finely chopped</p>
<p align="center">2 large carrots , peeled<br />
and grated</p>
<p align="center">150g red lentils</p>
<p align="center">1l vegetable stock fresh,<br />
cube or concentrate</p>
<p align="center">1 lime , juiced to taste</p>
<p align="center">a small bunch coriander<br />
leaves</p>
</td>
<td valign="top" width="308">
<p align="center">Heat 1 tbsp oil in a large<br />
pan and fry the ginger and spices for a couple of minutes. Add the vegetables<br />
and cook for 5 minutes more then add the lentils and stock.</p>
<p align="center">Bring to the boil and<br />
simmer for 15 minutes, stirring occasionally until the lentils are tender.<br />
Blend until smooth or leave chunky. Stir through a squeeze of lime juice and<br />
serve sprinkled with coriander.</p>
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</tbody>
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<p align="center"><strong>Thai pumpkin soup (serves 6)</strong></p>
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<td colspan="2" valign="top" width="616">
<p align="center">192 kcalories, protein 4g,<br />
carbohydrate 11g, fat 15 g, saturated fat 10g, fibre 4g, sugar 9g, salt 0.94<br />
g</p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center"><strong>Ingredients</strong></p>
</td>
<td valign="top" width="308">
<p align="center"><strong>Process</strong></p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center">1.5kg pumpkin or squash,<br />
peeled and roughly chopped</p>
<p align="center">4 tsp sunflower oil</p>
<p align="center">1 onion , sliced</p>
<p align="center">1 tbsp grated ginger</p>
<p align="center">1 lemongrass , bashed a<br />
little</p>
<p align="center">3-4 tbsp Thai red curry<br />
paste</p>
<p align="center">400ml can coconut milk</p>
<p align="center">850ml vegetable stock</p>
<p align="center">lime juice and sugar, for<br />
seasoning</p>
<p align="center">1 red chilli , sliced, to<br />
serve (optional)</p>
</td>
<td valign="top" width="308">
<p align="center">Heat oven to 200C/180C<br />
fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and<br />
seasoning, then roast for 30 mins until golden and tender.</p>
<p align="center">Meanwhile, put the<br />
remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for<br />
8-10 mins until softened. Stir in the curry paste for 1 min, followed by the<br />
roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a<br />
simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins,<br />
then whizz until smooth with a hand blender, or in a large blender in<br />
batches. Return to the pan to heat through, seasoning with salt, pepper, lime<br />
juice and sugar, if it needs it. Serve drizzled with the remaining coconut<br />
milk and scattered with chilli, if you like.</p>
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</table>
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<p align="center"><strong>Pea and Mint soup (serves 4)</strong></p>
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<td colspan="2" valign="top" width="616">
<p align="center">108 kcalories, protein 8g,<br />
carbohydrate 17g, fat 1 g, saturated fat 1g, fibre 4g, sugar 1.6g, salt 0.84<br />
g</p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center"><strong>Ingredients</strong></p>
</td>
<td valign="top" width="308">
<p align="center"><strong>Process</strong></p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center">Ingredients</p>
<p align="center">1 bunch spring onions ,<br />
trimmed and roughly chopped</p>
<p align="center">1 medium potato , peeled<br />
and diced</p>
<p align="center">1 garlic clove , crushed</p>
<p align="center">850ml vegetable or chicken<br />
stock</p>
<p align="center">900g young peas in the pod<br />
(to give about 250g/9oz shelled peas)</p>
<p align="center">4 tbsp chopped fresh mint</p>
<p align="center">large pinch caster sugar</p>
<p align="center">1 tbsp fresh lemon or lime<br />
juice</p>
<p align="center">150ml buttermilk or soured<br />
cream</p>
</td>
<td valign="top" width="308">
<p align="center">Put the spring onions into<br />
a large pan with the potato, garlic and stock. Bring to the boil, turn down<br />
the heat and simmer for 15 minutes or until the potato is very soft. For the<br />
garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes,<br />
drain, put in a bowl of cold water and set aside. Add the remaining peas to<br />
the soup base and simmer for 5 minutes &#8211; no longer, or you will lose the<br />
lovely fresh flavour of the peas.</p>
<p align="center">Stir in the mint, sugar<br />
and lemon or lime juice, cool slightly then pour into a food processor or<br />
liquidiser and whizz until as smooth as you like. Stir in half the buttermilk<br />
or soured cream, taste and season with salt and pepper.</p>
<p align="center">To serve the soup cold,<br />
cool quickly, then chill &#8211; you may need to add more stock to the soup before<br />
serving as it will thicken as it cools. To serve hot, return the soup to the<br />
rinsed-out pan and reheat without boiling (to prevent the buttermilk or<br />
soured cream from curdling).</p>
<p align="center">Serve the soup in bowls,<br />
garnished with the remaining buttermilk and the drained peas.</p>
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</table>
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<p align="center"><strong>Courgette potato and cheddar soup (serves <img src='http://www.m8group.co.uk/blog/wp-includes/images/smilies/icon_cool.gif' alt='8)' class='wp-smiley' /> </strong></p>
</td>
</tr>
<tr>
<td colspan="2" valign="top" width="616">
<p align="center">131 kcalories, protein 7g,<br />
carbohydrate 14g, fat 6 g, saturated fat 3g, fibre 2g, sugar 3g, salt 1.31 g</p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center"><strong>Ingredients</strong></p>
</td>
<td valign="top" width="308">
<p align="center"><strong>Process</strong></p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center">500g potatoes , unpeeled<br />
and roughly chopped</p>
<p align="center">2 vegetable stock cubes</p>
<p align="center">1kg courgettes , roughly<br />
chopped</p>
<p align="center">bunch spring onion ,<br />
sliced &#8211; save 1 for serving, if eating straight away</p>
<p align="center">100g extra-mature cheddar<br />
or vegetarian alternative, grated, plus a little extra to serve</p>
<p align="center">good grating fresh nutmeg<br />
, plus extra to serve</p>
</td>
<td valign="top" width="308">
<p align="center">Put the potatoes in a<br />
large pan with just enough water to cover them and crumble in the stock<br />
cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes,<br />
put the lid back on and cook for 5 mins more. Throw in the spring onions,<br />
cover and cook for a final 5 mins.</p>
<p align="center">Take off the heat, then<br />
stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a<br />
thick soup, adding more hot water until you get the consistency you like.<br />
Serve scattered with extra grated cheddar, spring onions and nutmeg or<br />
pepper. Or cool and freeze in freezer bags or containers with good lids for<br />
up to 3 months.</p>
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</tr>
</tbody>
</table>
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		<title>Vitamin D – The Wonder Supplement??</title>
		<link>http://www.m8group.co.uk/blog/2012/05/10/vitamin-d-%e2%80%93-the-wonder-supplement/</link>
		<comments>http://www.m8group.co.uk/blog/2012/05/10/vitamin-d-%e2%80%93-the-wonder-supplement/#comments</comments>
		<pubDate>Thu, 10 May 2012 15:38:21 +0000</pubDate>
		<dc:creator>Kim Mead</dc:creator>
				<category><![CDATA[Marketing]]></category>
		<category><![CDATA[Training]]></category>

		<guid isPermaLink="false">http://www.m8group.co.uk/blog/?p=1314</guid>
		<description><![CDATA[I went to the doctor over Christmas because I had been suffering from a cold for over 3 weeks and just couldn&#8217;t shake it off. Rather than sending me off with a course of antibiotics, she recommended that I went &#8230; <a href="http://www.m8group.co.uk/blog/2012/05/10/vitamin-d-%e2%80%93-the-wonder-supplement/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p>I went to the doctor over Christmas because I had been suffering from a cold for over 3 weeks and just couldn&#8217;t shake it off. Rather than sending me off with a course of antibiotics, she recommended that I went to the chemist and brought vitamin C with Zinc and some Vitamin D. I felt a bit cheated – is that it?!</p>
<p>She went on to explain that people leading healthy lifestyles, that eat little fatty red meat are often extremely depleted in Vitamin D and, throughout the winter when there&#8217;s less natural sunlight, it often leads to getting very run down. Once you catch that first cold, it&#8217;s often very hard to shake off and you can then keep picking up new bugs.</p>
<p>I never used to get many colds, but feel that the last year or so that I&#8217;ve been constantly ill. I hate the thought of being someone &#8216;that is always ill&#8217;!</p>
<p>The comment on Vitamin D stuck in my mind and, since that visit to the doctor, I keep hearing more evidence that it is a very important supplement to help fight a variety of conditions.</p>
<p>My Dad sent me a very interesting video from a professor in California recently, I thought I&#8217;d share it with you:</p>
<p><a rel="nofollow" target="_blank" href="http://www.youtube.com/watch?v=_PYsXQ16Ztg"><span style="color: #000080; font-size: small;">http://www.youtube.com/watch?v=_PYsXQ16Ztg</span></a></p>
<p>This has raised my interest even more, so now I&#8217;m trying to find out what the recommended daily dose is to actually reap these extraordinary benefits. I&#8217;ll let you know when I find out!</p>
<p><strong>Layla Smith, </strong><strong>motive8 Marketing </strong></p>
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		<title>motive8 FC Debut Match!!!</title>
		<link>http://www.m8group.co.uk/blog/2012/05/10/motive8-fc-debut-match/</link>
		<comments>http://www.m8group.co.uk/blog/2012/05/10/motive8-fc-debut-match/#comments</comments>
		<pubDate>Thu, 10 May 2012 13:46:09 +0000</pubDate>
		<dc:creator>Kim Mead</dc:creator>
				<category><![CDATA[Schools]]></category>
		<category><![CDATA[Training]]></category>

		<guid isPermaLink="false">http://www.m8group.co.uk/blog/?p=1310</guid>
		<description><![CDATA[Motive8 FC played their first league fixture last night. Drawing 4-4 against league-topping Careline FC, this was a great game. Within the first 4 minutes, the opposition were awarded a penalty; I think we all thought they were going to &#8230; <a href="http://www.m8group.co.uk/blog/2012/05/10/motive8-fc-debut-match/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p><span style="font-size: small;"><span style="font-family: Calibri;">Motive8 FC played their first league fixture last night. Drawing 4-4 against league-topping Careline FC, this was a great game.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Within the first 4 minutes, the opposition were awarded a penalty; I think we all thought they were going to score, but Kevin made a premier league style save, diving to his right and blocking the thunder bolt of a shot. This was a very fast paced game, with hardly any time to think, the rules caught us out at times, with balls needing to stay below a metre high, but we managed to settle in, playing some outstanding football at times.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Goals from Shawn Mullix, Cale Edmunds and a last gasp equaliser from Nick Champness secured the point. Careline FC scored within about 2 minutes before the full time whistle making the score 4-3, but some slick play from the team, the ball parried to the feet of Nick who calmly slotted home to earn us a well deserved draw, well done lads !!!!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Moe Younes, Adam Field, Ashley Ironmonger played in defensive positions making some outstanding blocks and tackles throughout.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Man of the match- Kevin, superb performance between the sticks.</span></span></p>
<p><strong><span style="text-decoration: underline;"><span style="font-size: small;"><span style="font-family: Calibri;">Team List</span></span></span></strong></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">1. Ashley Ironmonger</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">2. Shawn Mullix</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">3. Kevin Cortes</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">4. Adam Field</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">5. Cale Edmunds</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">6. Moe Younes</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">7. Nick Champness</span></span></p>
<p><span style="font-family: Calibri; font-size: small;"> </span></p>
<p><span style="font-family: Calibri; font-size: small;"> </span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">“Come on motive8 we’re proud to say that name, whilst we sing this song we’ll win the game !!!!!!!”</span></span></p>
]]></content:encoded>
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		<title>Healthy Pizza Recipes</title>
		<link>http://www.m8group.co.uk/blog/2012/05/09/healthy-pizza-recipes/</link>
		<comments>http://www.m8group.co.uk/blog/2012/05/09/healthy-pizza-recipes/#comments</comments>
		<pubDate>Wed, 09 May 2012 15:18:16 +0000</pubDate>
		<dc:creator>Kim Mead</dc:creator>
				<category><![CDATA[Marketing]]></category>
		<category><![CDATA[Training]]></category>

		<guid isPermaLink="false">http://www.m8group.co.uk/blog/?p=1306</guid>
		<description><![CDATA[Hello all Here I am again, with some more tasty treats for you, and by that I mean healthy meals packed with great nutrients and vitamins not Haribo. So everyone is still obsessed with take away food, the problem is &#8230; <a href="http://www.m8group.co.uk/blog/2012/05/09/healthy-pizza-recipes/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p><span style="font-size: small;"><span style="font-family: Calibri;">Hello all</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Here I am again, with some more tasty treats for you, and by that I mean healthy meals packed with great nutrients and vitamins not Haribo.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">So everyone is still obsessed with take away food, the problem is most takeaways in a bid to increase profit margins compensate on quality for profit.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">This means cheap oils, cheap grains, and poor cuts of meat or poultry. You wouldn’t put knock off petrol in your car if you knew down the line it was going to cause problem, so why put knock of rubbish in your body something that’s more important than a car.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">This week I have compiled a series of healthy pizza recipes: </span></span></p>
<p><span style="font-family: Calibri; font-size: small;">1.</span>       <span style="font-size: small;"><span style="font-family: Calibri;">During the first two pages there are recipes for a whole meal pizza base and three different tomato sauce recipes. You can now make your own and add your favorite toppings, things like lean bacon, mushrooms, onions, brocoli etc. Just keep it healthy</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">2.       </span></span> <span style="font-size: small;"><span style="font-family: Calibri;">Following the do it yourself pizza there are a series of standard pizza recipes, if like me you have zero flair in the kitchen</span></span></p>
<p><span style="font-family: Calibri; font-size: small;"> </span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Pizzas are a great way of getting a good combination of complex carbs, essential proteins and a whole variety of nutrients.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Action packed food!</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Keep it clean and healthy and you will reach your goals in no time. Every bad decision is just adding the amount of time its going to take.</span></span></p>
<p><span style="font-family: Calibri; font-size: small;">W</span>ell done this week</p>
<p style="text-align: left;" align="center"><strong><span style="text-decoration: underline;"><span style="font-size: small;"><span style="font-family: Calibri;">Healthy Homemade Pizzas (Motive8 version of subway)</span></span></span></strong></p>
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<tr>
<td colspan="2" valign="top" width="616">
<p align="center"><strong><span style="text-decoration: underline;"><span style="font-size: small;"><span style="font-family: Calibri;">The Pizza Base (Makes 2 pizzas)</span></span></span></strong></p>
</td>
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<tr>
<td colspan="2" valign="top" width="616">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Here is the base apply the other topping to this base for excellent healthy pizzas packed with good fats and proteins</span></span></p>
</td>
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<td valign="top" width="308">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">INGREDIENTS</span></span></p>
</td>
<td valign="top" width="308">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">PREPARATION</span></span></p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Pizza Base-In a bowl:</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">500g Wholemeal</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">25g Butter</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">2 tsp Salt</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">In a Jug:</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">13g Dried Yeast/25g Fresh Yeast</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">250ml Tepid (luke warm) water</span></span></p>
</td>
<td valign="top" width="308">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Pre-heat the oven to gas mark 7/220C</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Measure tepid water in a jug, and add the fresh/dried yeast, stir briskly with a fork to fully dissolve.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Mix the flour and salt in a mixing bowl, rub in margerine/butter.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Add the yeast liquid and mix to a soft elastic dough, add more tepid water if necassary.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Kneed thoroughly for 5 minutes until smooth and warm. This is a double batch and half can be frozen at this stage for use later, or leave in a bowl until you are ready to use later.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Cover dough with oiled polythene and put to rise somewhere warm, but NOT hot, until dough has doubled in size. E.g. airing cupboard.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Get the dough out and roll out into a large circle and place on a well greased baking tray.</span></span></p>
</td>
</tr>
</tbody>
</table>
<p align="center">
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<tbody>
<tr>
<td colspan="2" valign="top" width="616">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">The sauces</span></span></strong></p>
</td>
</tr>
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<td colspan="2" valign="top" width="616">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Simply pick the sauce to preference, and mix the ingredients its that simple</span></span></p>
</td>
</tr>
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<td valign="top" width="308">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Sauce</span></span></p>
</td>
<td valign="top" width="308">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Ingredients</span></span></p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Sweet tomato</span></span></strong></p>
</td>
<td valign="top" width="308">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 small (6oz) can tomato paste</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">2 cloves garlic, minced</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1/2 tsp ground pepper</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">3/4 tsp Italian seasoning</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1/4 tsp dried oregano, or 1 TBS fresh basil, finely chopped.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1/8 tsp salt or salt substitute</span></span></p>
<p align="center"><span style="font-family: Calibri; font-size: small;"> </span></p>
</td>
</tr>
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<td valign="top" width="308">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Savoury tomato basil</span></span></strong></p>
</td>
<td valign="top" width="308">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 small (8oz) can tomato sauce</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 small Roma tomato, diced (optional)</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">3 cloves garlic, minced</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1/2 tsp ground pepper</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">3/4 tsp Italian seasoning</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 tsp dried basil or 1 TBS fresh basil, chopped</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1/4 tsp salt or salt substitute</span></span></p>
<p align="center"><span style="font-family: Calibri; font-size: small;"> </span></p>
</td>
</tr>
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<td valign="top" width="308">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Sweet &#8216;n Savory Tomato</span></span></strong></p>
</td>
<td valign="top" width="308">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 small (6oz) can tomato paste</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 small (8oz) can tomato sauce</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">4 cloves garlic, minced</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 tsp ground pepper</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">3/4 tsp Italian seasoning</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1/2 tsp oregano</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1/4 tsp salt or salt substitute</span></span></p>
</td>
</tr>
</tbody>
</table>
<p style="text-align: left;" align="center"><strong><span style="text-decoration: underline;"><span style="font-size: small;"><span style="font-family: Calibri;">Standard Pizza Recipes</span></span></span></strong></p>
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<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Pizza margherita</span></span></strong></p>
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<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Makes 2 pizzas, serves 4</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">431 kcalories, protein 19g, carbohydrate 59g, fat 15 g, saturated fat 7g, fibre 3g, sugar 2g, salt 1.87 g</span></span></p>
</td>
</tr>
<tr>
<td valign="top" width="234">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Ingredients</span></span></strong></p>
</td>
<td valign="top" width="382">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Preparation</span></span></strong></p>
</td>
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<td valign="top" width="234">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Base:</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">300g strong bread flour</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 tsp instant yeast (from a sachet or a tub)</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 tsp salt</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 tbsp olive oil</span></span></p>
</td>
<td rowspan="3" valign="top" width="382">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it&#8217;s not essential for a thin crust.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Roll out the dough: If you&#8217;ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.</span></span></p>
</td>
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<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Sauce:</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">100ml passata</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">handful fresh basil or 1 tsp dried</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 garlic clove , crushed</span></span></p>
</td>
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<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Topping:</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">125g ball mozzarella , sliced</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">handful grated or shaved parmesan</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">handful cherry tomatoes , halved</span></span></p>
</td>
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</tbody>
</table>
<p align="center">
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<tbody>
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<td colspan="2" valign="top" width="616">
<p align="center"><strong><span style="text-decoration: underline;"><span style="font-size: small;"><span style="font-family: Calibri;">Super healthy Pizza</span></span></span></strong></p>
</td>
</tr>
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<td colspan="2" valign="top" width="616">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Serves-2</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">479 kcalories, protein 19g, carbohydrate 78g, fat 13 g, saturated fat 3g, fibre 10g, sugar 9g, salt 1.43 g</span></span></p>
</td>
</tr>
<tr>
<td valign="top" width="319"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Ingredients</span></span></strong></td>
<td valign="top" width="297"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Preparation</span></span></strong></td>
</tr>
<tr>
<td valign="top" width="319"><span style="font-size: small;"><span style="font-family: Calibri;">100g each strong white and strong wholewheat flour</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">1 tsp or 7g sachet easy-blend dried yeast</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">125ml warm water</span></span></td>
<td rowspan="2" valign="top" width="297"><span style="font-size: small;"><span style="font-family: Calibri;">Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.</span></span></td>
</tr>
<tr>
<td valign="top" width="319"><span style="font-size: small;"><span style="font-family: Calibri;">200g can chopped tomatoes , juice drained</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">handful cherry tomatoes , halved</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">1 large courgette , thinly sliced using a peeler</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">25g mozzarella , torn into pieces</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">1 tsp capers in brine, drained</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">8 green olives , roughly chopped</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">1 garlic clove , finely chopped</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">1 tbsp olive oil</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">2 tbsp chopped parsley</span></span></td>
</tr>
</tbody>
</table>
<p><span style="font-family: Calibri; font-size: small;"> </span></p>
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<tbody>
<tr>
<td colspan="2" valign="top" width="616">
<p align="center"><strong><span style="text-decoration: underline;"><span style="font-size: small;"><span style="font-family: Calibri;">Skinny pizza with prosciutto, mozzarella and leaves</span></span></span></strong></p>
</td>
</tr>
<tr>
<td colspan="2" valign="top" width="616">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Serves 2</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">341 kcalories, protein 23.1g, carbohydrate 32.3g, fat 14.2 g, saturated fat 6.1g, fibre 2.8g, salt 2.1 g</span></span></p>
</td>
</tr>
<tr>
<td valign="top" width="319">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Ingredients</span></span></strong></p>
</td>
<td valign="top" width="297">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Preparation</span></span></strong></p>
</td>
</tr>
<tr>
<td valign="top" width="319">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">2 large flour tortillas or wraps</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">4 slices prosciutto , torn into strips</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">125g ball light mozzarella , drained and sliced</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">50g baby salad leaves</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">½ tsp balsamic</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">½ tsp olive oil</span></span></p>
</td>
<td rowspan="2" valign="top" width="297">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Put all the sauce ingredients in a small pan, season well and simmer for 10-12 minutes until thickened. Blend until smooth.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Put the tortillas on baking sheets and spread with the sauce. Add the prosciutto and mozzarella. Season. Grill for 2 minutes until the cheese has melted. Top with salad and drizzle with the balsamic and olive oil.</span></span></p>
</td>
</tr>
<tr>
<td valign="top" width="319">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">2 large ripe tomatoes , roughly chopped</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">½ onion , finely chopped</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">2 garlic cloves , crushed</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">½ tsp dried chilli flakes</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">½ tsp golden caster sugar</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">a pinch dried oregano</span></span></p>
</td>
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</tbody>
</table>
<p align="center">
<table border="0" cellspacing="0" cellpadding="0">
<tbody>
<tr>
<td colspan="2" valign="top" width="616">
<p align="center"><strong><span style="text-decoration: underline;"><span style="font-size: small;"><span style="font-family: Calibri;">Frying pan pizza</span></span></span></strong></p>
</td>
</tr>
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<td colspan="2" valign="top" width="616">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Serves 4</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">331 kcalories, protein 10g, carbohydrate 49g, fat 12 g, saturated fat 4g, fibre 3g, sugar 6g, salt 0.89 g</span></span></p>
</td>
</tr>
<tr>
<td valign="top" width="243">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Ingredients</span></span></strong></p>
</td>
<td valign="top" width="372">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Preparation</span></span></strong></p>
</td>
</tr>
<tr>
<td valign="top" width="243">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 yellow pepper , deseeded and cut into chunks</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 courgette , thickly sliced</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 red onion , cut into wedges</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">225g self-raising flour</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">2 tbsp olive oil , plus 1 tsp</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">5 tbsp fresh tomato pasta sauce</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">50g cheddar , grated</span></span></p>
</td>
<td valign="top" width="372">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Heat oven to 220C/fan 200C/gas 7. Place the pepper, courgette and red onion on a large non-stick baking tray and drizzle with 1 tsp olive oil. Season well and toss to combine. Roast in the oven for 20 mins until soft and beginning to brown. Set aside.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Heat the grill to medium. Season the flour well and, in a large bowl, mix with the remaining oil and 4-5 tbsp water to form a soft dough. Knead briefly, then roll out on a floured surface to a rough 20cm circle. Transfer the dough to a large ovenproof, nonstick frying pan and fry over a medium heat for 5 mins, until the underside begins to brown. Turn over and cook for a further 5 mins. Spread the tomato sauce over the base, scatter with the roasted veg, then sprinkle with cheddar. Grill the pizza for 3-4 mins until cheese has melted. Serve immediately, sliced into wedges, with a large green salad.</span></span></p>
</td>
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</tbody>
</table>
<p align="center">
<table border="0" cellspacing="0" cellpadding="0">
<tbody>
<tr>
<td colspan="2" valign="top" width="616">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Pizza omelette</span></span></strong></p>
</td>
</tr>
<tr>
<td colspan="2" valign="top" width="616">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Serves 4;</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">318 kcalories, protein 21g, carbohydrate 1g, fat 26 g, saturated fat 9g, fibre 1g, sugar 1g, salt 0.97 g</span></span></p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Ingredients</span></span></strong></p>
</td>
<td valign="top" width="308">
<p align="center"><strong><span style="font-size: small;"><span style="font-family: Calibri;">Preparation</span></span></strong></p>
</td>
</tr>
<tr>
<td valign="top" width="308">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">8 eggs , beaten</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 tsp oregano</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">1 tbsp olive oil</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">4 tbsp tomato passata sauce (from a jar)</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">handful of stoned black olives</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">85g vegetarian cheddar , grated</span></span></p>
</td>
<td valign="top" width="308">
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Heat grill to high. Beat the eggs with the oregano and some salt and pepper. Heat the oil in a large ovenproof frying pan, then tip in the eggs. Cook over a low-ish heat for 4 mins, stirring occasionally until the eggs are practically set.</span></span></p>
<p align="center"><span style="font-size: small;"><span style="font-family: Calibri;">Place under the grill until set and puffed up. Spread the sauce over, scatter with cheese and olives, then grill again until cheese is melted. Cut into wedges and serve with a green salad.</span></span></p>
</td>
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<td valign="top" width="308">
<p align="center"><span style="font-family: Calibri; font-size: small;"> </span></p>
</td>
<td valign="top" width="308">
<p align="center"><span style="font-family: Calibri; font-size: small;"> </span></p>
</td>
</tr>
</tbody>
</table>
<p align="center">
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		<title>The Truth about Static Stretching</title>
		<link>http://www.m8group.co.uk/blog/2012/05/09/the-truth-about-static-stretching/</link>
		<comments>http://www.m8group.co.uk/blog/2012/05/09/the-truth-about-static-stretching/#comments</comments>
		<pubDate>Wed, 09 May 2012 11:06:34 +0000</pubDate>
		<dc:creator>Kim Mead</dc:creator>
				<category><![CDATA[Training]]></category>

		<guid isPermaLink="false">http://www.m8group.co.uk/blog/?p=1303</guid>
		<description><![CDATA[Now a common sight in most gyms in good old Harry in the corner performing some extreme stretches before hitting the bench press. There is a wealth of research now showing how dangerous and useless static stretching before exercise actually &#8230; <a href="http://www.m8group.co.uk/blog/2012/05/09/the-truth-about-static-stretching/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p><span style="font-size: small;"><span style="font-family: Calibri;">Now a common sight in most gyms in good old Harry in the corner performing some extreme stretches before hitting the bench press. There is a wealth of research now showing how dangerous and useless static stretching before exercise actually is, yet most fitness professional are actually taught to stretch their client out before exercise.</span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Research is now showing that static stretching should actually be performed 4-6 hours following a workout since it involves the parasympathetic nervous system; unfortunately it is highly unlikely that the majority of the gym population could be convinced to adhere to this principal. </span></span></p>
<p><span style="font-size: small;"><span style="font-family: Calibri;">If you are ridiculously inflexible and it affects your lifts or training, the only stretching strategy that should be introduced is Proprioceptive Neuromuscular Facilitation (PNF). There are several reasons for this;</span></span></p>
<ul>
<li><span style="font-size: small;"><span style="font-family: Calibri;">Does not decrease the blood supply to the muscle, static stretching is notorious for this. As we all know blood supply is kind of a key element to any form of exercise.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Calibri;">PNF facilitates better flexibility gains as opposed to static stretching, 3 or 4 repetitions can easily increase range of motion by 4-6 inches.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Calibri;">Stimulates the fight or flight response, crucial if you&#8217;re lifting some weight, opposed to the parasympathetic stretching (static stretching) which is great for relaxing, but I wouldn’t want to be relaxed under a 200lb Olympic bar!</span></span></li>
</ul>
<p><span style="font-size: small;"><span style="font-family: Calibri;">Remember only stretch if you have terrible flexibility, most of the normal population, providing you don’t spend your life only doing bench presses, should be ok to just mobilize through a low weight lift.</span></span></p>
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