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Healthy Peanut Butter Balls 🍯🥜
Make healthier peanut butter balls with only 5 simple ingredients: peanut butter, oats, dates, chocolate and coconut oil! No powdered sugar or butter needed. These peanut butter balls are dairy-free, gluten-free and vegan!
INGREDIENTS 🍽
4–5 medjool dates (I used Natural Delights)
2 Tablespoons gluten-free old fashioned oats
1/2 cup natural roasted and salted peanut butter
1/2 cup chocolate chips (I used Enjoy Life chocolate chunks)
1/2 Tablespoon coconut oil
INSTRUCTIONS 🌟
Add dates to food processor or mini chopper and pulse until dates are finely chopped and form a sticky ball. Add in oats and pulse a few more times until combined.
Add peanut butter and process until combined. If the mixture seems too oily, add another Tablespoon of oats. Scoop out peanut butter dough by the tablespoon and roll into balls. Place balls on parchment paper. Place peanut butter balls in the freezer until firm (several hours or overnight). This step makes it easier to dip the balls into the chocolate.
A couple minutes before taking the balls out of the freezer, combine your chocolate chips with the coconut oil and melt the mixture. Use a double boiler or microwave in 30 second increments (stirring after every 30 seconds) until the chocolate is melted.
Dip chilled balls into the melted chocolate and roll until covered. Place back on parchment paper. Once all balls are covered, place back in freezer until hard. Store in freezer or fridge until ready to enjoy. ☺️
(Via eatingbirdfood.com)

You know we love squats ⚡️
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How to love your body 💛🧘♀️

Apple & Oat Breakfast Smoothie 🍎
Here’s what you’ll need 🧑🍳:
1 large organic apple, peeled and cored
2 bananas
1/4 cup gluten free rolled oats
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp cardamom
1/2 tsp vanilla
2 cups almond milk
1 tbsp nut butter
1 tsp chia seeds
Ice
Blend together and serve! Makes 4. 😋
Via Yoga Of Cooking

Good morning ☀️
Who’s working out today?

IT’S PUMPKIN SEASON 🎃⭐️
Healthy Low Sugar Pumpkin Bread 🍞 by Brittany Mullins
🍂INGREDIENTS🍂
- 1 2/3 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup canned pumpkin puree
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)
🍂Topping🍂
- 2 Tablespoons coconut sugar
- 1/2 teaspoon cinnamon
🍁INSTRUCTIONS🍁
1)Preheat oven to 350° F. Prepare 1 regular sized loaf pan (8.5 X 2.5 X
2) by spraying it with cooking spray.
Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until an gel like consistency forms.
3) In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well. Add the liquid mixture to the dry and stir well.
4) In a small bowl mix coconut sugar and cinnamon for the topping.
5)Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
6) Allow to cool before removing from pan.
7) Storage: Bread should keep at room temperature for at least 3 days. For longer storage, keep in the fridge for up to a week or in the freezer for 1-2 months.

Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios 🤩
Ingredients 🍽
For the sesame tofu:
1 (14 ounce) package extra firm tofu
2 tablespoons sesame oil
1 tablespoon pure maple syrup
1 tablespoon apple cider vinegar
1 tablespoon chili garlic sauce
1 tablespoon soy sauce
1 tablespoon sesame seeds
For the bowls 🥙
1 3/4 cup water
1 cup quinoa, rinsed
4-5 cups arugula
1 avocado, sliced
3/4 cup halved cherry tomatoes
4 large eggs
1/4 cup chopped pistachios
sesame seeds for serving
⭐️Instructions⭐️
Preheat oven to 425℉. Line a rimmed baking sheet with parchment paper. Place the block of tofu between several layers of paper towels and squeeze all of the water you can out of it. (The drier you get it, the crispier the tofu will be!) Dice it into 1/2-1'' cubes.
In a medium bowl, whisk together the sesame oil, maple syrup, apple cider vinegar, chili garlic sauce, soy sauce, and sesame seeds. Add the tofu and toss gently to coat. Place tofu on baking sheet in a single layer and bake for 40 minutes, or until golden and crispy, tossing a couple times during baking.
While tofu is baking, make the quinoa. Bring water to a boil and add the quinoa. Cover and reduce heat to medium-low. Cook for 15-18 minutes or until all liquid has been absorbed. (No peeking!)
Make the soft boiled eggs. Fill a pot with at least 3 inches of water to a boil. Once boiling, lower heat to a rapid simmer. Gently lower the eggs into the water and cook for 6-7 minutes for jammy yolks, or 5 minutes for a runnier yolk. Just be careful not to let the water come to a full, rolling boil, or else the eggs could crack. Once finished, place eggs in an ice bath to stop cooking. Once cooled, gently crack the shells by rolling/pressing on a counter top or flat surface, then peel and slice in half.
To assemble, portion quinoa into bowls, top with a handful of arugula, the tofu, sliced avocado, cherry tomatoes, soft boiled eggs, chopped pistachios, and extra sesame seeds.
Via SpicesInMyDNA.com

Never give up 🏋️♀️

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A powerful message from 🌟
Same person, different poses.
Social media is not REAL LIFE!


The Best Placement For Your Feet To Gain Quad And Leg Muscle Mass On The Leg Press 🔥
• High Foot Placement 🦶
Placing your feet higher increases the degree of hip extension and flexion while reducing the range of motion around the knees. You’ll feel an increased stretch in the hams and glutes, making them capable of a stronger contraction. In other words, if you want to emphasise your glutes and upper hamstrings when leg pressing, use a high foot position.
• Low Foot Placement 🦶
A lower foot placement reduces the degree of hip extension and flexion while increasing the range of motion around the knees. That means you get more quad activation and less involvement form the glutes and hams.
Via gymguider.com


💪🏼

Berry Cheesecake Overnight Oats by Self.com (makes 1 serving)
INGREDIENTS 🍇
1/2 cup fresh (or frozen, thawed) blueberries
1 teaspoon honey 🍯
1/2 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup lowfat cottage cheese 🧀
1/2 cup unsweetened almond milk 🥛
12 almonds, chopped.
DIRECTIONS 👩🍳
In a bowl or jar, combine berries, honey, and vanilla and mash with a fork.
Add oats, cottage cheese, and almond milk, and stir to combine. .(The mixture will be thick and might seem dry, but the oats will soften as they sit.)
Refrigerate at least 6 hours.
Serve cold, sprinkled with almonds.
NUTRITION PER SERVING 🍽
406 calories
15 g fat (2 g saturated)
48 g carbs
11 g sugar
10 g fiber
24 g protein

💪🏼✨

Gluten Free Teriyaki Salmon Sushi Bowl by mygfguide.com🍲🍲 (serve 2)
Ingredients
•180g (6.5oz) sushi rice
•3 tbsp rice vinegar
•1 tsp caster sugar
•0.5 tsp fine salt
•30ml (1fl oz) maple syrup
•1 tsp sesame oil
•2 tsp gluten free tamari soy sauce
•0.5 tsp garlic granules
•1 tsp mirin
•2 salmon fillets
•2 tbsp sesame seeds
•4 spring onions
•150g (5oz) edamame beans
¥Half a ripe avocado
Instructions 👩🍳
Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar.
When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.
In a small frying pan, lightly toast the sesame seeds, scatter them over the rice and stir through. Set the rice aside (still in the saucepan) to cool slightly.
Prepare the salmon fillets by removing the skin and chopping into chunks.
Dice the spring onions into small chunks.
Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, tamari, garlic granules and mirin together in a small dish. Set these three elements aside while you prepare the sushi bowl base.
Once the rice has cooled, and is now warm rather than hot, you can assemble the base for the bowls.
Split the rice between two wide bowls so that two-thirds of each base is covered.
In the remaining third, pile edamame beans and sliced avocado.
Pour the marinade into a small frying pan over a high heat.
When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency.
Add the chunks of salmon to the pan and turn the heat back up to high - stir so that the salmon is fully coated in the glaze and then sprinkle the spring onions over the top.
Continue to cook on a high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your preferred level.
Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Voila, one DELICIOUS mea