CrossFit North London

CrossFit Training in North london

CrossFit North London is the largest CrossFit gym (Box) in London and  focuses on group strength and conditioning sessions and is located in ‘North London Strength & Conditioning’ a 10,000sq ft training facility.

Each 1 hour coached session is designed to be suitable for everyone of all abilities from people wanting to lose weight and tone up, kids training,  post natal mums to 60+ clients and athletes. The coached sessions can be scaled (reduced or increased for your level of ability).

Unlike other classes, you warm up and practice a skill (working on technique of a particular movement or exercise), loosen tight or tense muscles with mobility work. Then you will have an intense WOD (workout of the day) lasting from anything from 5min to 30min and can include; weights, gymnastics and cardio. Finally you can work on some drills and cool down. This structure means it resembles a personal training session with specific focus on correcting your weaknesses, tightnesses and imbalances. The small group element of CrossFit North London means you pay less than a 1-2-1 personal training session and can do it more often. The variety means you will never be bored and will never need to go to the gym to train on a boring crosstrainer ever again!
“The sport of fitness has arrived”

What is CrossFit?

Work Out of The Day

The WOD is constantly varied, functional movements (movement that will make you stronger for everyday life and reduce the chance of injury)  performed at high intensity (relative to your ability and fitness level). All workouts are measured so it’s easy to monitor your improvement.

CrossFit is not a quick fix! CrossFit is a way of life. Sounds a bit corny I know, but we want you to see it as a long term, fitness, strengthening solution to the conventional gyms. The workouts are working on fitness, posture, strength and at the same time are fun, challenging, constantly varied and very addictive.

Some of the skills take time to learn, but improvements are noticed quickly. Never again will you join in January and stop going by March, you will look forward to going to every session as the element of surprise and new challenges will keep you motivated all year round.

Recipe of the Week

Not sure what to eat? Each week we’ll be providing recipes to help you with your healthy diet.

fish curry pic
6 shallots
4 cloves of garlic
2.5cm piece of ginger
1 fresh green chilli
750 g firm white fish
groundnut oil
1 teaspoon mustard seeds
20 curry leaves
1 tablespoon chilli powder
1 teaspoon turmeric
1 x 400 ml tin of reduced fat coconut milk
1 x 400 ml tin of chopped tomatoes
a few sprigs of fresh corianderMethodPeel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.

Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.

Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, until softened.

Mix together the chilli powder and turmeric with a splash of water, and stir into the pan. Fry for a minute, then add the fish, coconut milk and tomatoes.

Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.

Pick, chop and scatter over the coriander leaves, then serve with basmati rice and warm naan bread (or gluten free naan).

Banana & Poppy Seed Paleo Muffins

by  Emma Goodwin
paleo banana & Poppy seed muffin close up pic
Makes 12 large muffins
160g ground almonds
120 chestnut flour (this is best kept in freezer due to high fat content)
2 tbsp tapioca flour
1 ½ tbsp poppy seeds
1 ½ tsp gluten free baking powder
a pinch of salt
60g coconut sugar
3 ripe bananas
2 tsp vanilla essence
4 eggs, separated
100g light olive oil (or coconut oil, preferably cuisine type)
80g nut milk, I use almond
2 tbsp toasted chopped almond of hazelnuts (optional toppings)
Pre heat oven to 160fan/180 conventional and grease (or line with cases) a 12-
hole muffin tin.
Combine the ground almonds, chestnut flour, tapioca, poppy seeds, baking
powder and salt in bowl with a whisk to make sure there are no lumps.
In a food processor (or hand whisking) combine the coconut sugar and bananas
until the sugar has dissolved, add vanilla essence and eggs yolks, mix again then
add olive oil.
Beat the egg whites to soft peaks in a separate bowl
Add the wet mix to the dry mix, along with the nut milk, and combine. Add 1/3 of
the egg whites and mix then fold in the remaining egg whites and divide evenly
into the muffin tins. Sprinkle with toasted nuts if you have them and bake for 25-
30 minutes, or until a knife comes out clean.
Note: If your oven cooks unevenly, turn the tray 180 halfway through for an even
banana & Poppy seed paleo muffins


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