Hello Again Team!

A cold week but no crazy rain so that has been a great help for those waiting to get in the gym before class starts!  Please dress for the weather, hats, coats, umbrella’s whatever you need, so you can keep warm and dry out there.  Below we have attached a healthy recipe to warm you from the inside out as we move into proper autumn/winter weather!  

Thank you all again for continuing to adhere to social distancing as you queue for class, wearing a face covering both outside and inside the gym when out of your workout bays.  This is a massive help to us and continues to serve our community to keep us open! We are expecting an inspection over the next week or so and we are really confident that, because of your help, we will be absolutely fine.

REFER A FRIEND

Refer a Friend!  A post went up for this already, but just to remind everyone that we have this running for the month of October.  Deal is if you get a friend to sign up you will receive £10 off your next invoice and your friend will get £10 off their first month with us!

LATE CANCELLATIONS & NO SHOWS

The 06:30 and 07:30 classes (along with a few evening classes) are starting to fill up fast with bookings.  However, we have seen a trend of last minute cancellations which leave spaces in our classes and prevent other members from booking those slots.  These late cancellations mean some members, particularly in the morning, are not able to fill that empty space as they aren’t notified in time to get themselves up and ready.  If you need to cancel any class, 8 hours notice would really help the morning people pick up those slots before turning in for an early night. An hour or so will usually suffice for the other classes but the more heads up the better.

We have set the system for 05:30, 06:30 and 07:30 classes to be emailed if on the waitlist when there is a cancellation and are on a first come first served basis.  The remainder of the classes in the day are set up to go automatically to the next person on the waitlist via email also. 

Let’s work together as a team to book classes that you are 90% sure you will be able to attend.  Of course there are things in life that come up that may change plans and we understand this. 

For those getting email notifications that you have not showed up to your class, but you actually have.  Just ensure that once you have reserved your space, you also sign-in to the class on Wodify once you arrive. 

COFFEE & VENDING MACHINE

Both machines are now in use and thanks to Copper Black Coffee, we now have a new machine that takes contactless payment.  Please continue to wipe down the selection screens on both the vending machine and coffee machine and keep socially distanced while waiting to use.  You can also make use of our online store if you prefer to purchase Nocco or FitAid in larger quantities – and yes we have Lemon back in stock!  Access to our online store is in our members area on our CFG website.  Password:  #wearecfg

SPICED CHICKEN, SPINACH & SWEET POTATO STEW

For the spice paste

  • STEP 1
    Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
  • STEP 2
    Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
  • STEP 3
    Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
  • STEP 4
    Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.

Enjoy the rest of your weekend!

CFG Team