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About Ash Iovino

What started out as a hobby to share my love for exercise and wellness with other women 8 years ago, has grown in leaps and burpees!

My passion for endurance running started with marathons and ultra-marathons, which later on led to HIIT and strength-based training. I qualified as a SWEAT1000 and Barre Body Instructor, dedicating most of my weekdays to training group classes and individuals on a one-on-one basis.

I was inspired to study personal training and specialise in pre & postnatal fitness, experiencing firsthand how overwhelming it is for women to know how they can exercise safely during pregnancy as well as how to condition their bodies back to fitness post-pregnancy.

Today the FitMom community supports hundreds of women in finding sustainable health and fitness solutions to living a healthier and happier life, through the FitMom App, DIY programmes, Live Challenges, and monthly accountability memberships.

If you are tired of fad diets and fly-by-night fitness programmes, then I am the Coach for you!

It doesn’t matter if you are an absolute beginner or if working out is second nature to you, my workouts and programmes can help you reach your fitness goals and feel the confidence you deserve.

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Do you have questions about my online Programmes, Challenges or the FitMom App? Or perhaps you’re interested in working together? Drop me a message below.

Ash

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𝗖𝗛𝗜𝗖𝗞𝗘𝗡, 𝗩𝗘𝗚 & 𝗖𝗢𝗖𝗢𝗡𝗨𝗧 𝗖𝗨𝗥𝗥𝗬 🍛

This was such a great mid-week treat which the entire family devoured. Since moving to the UK, my kids have become curry mad! Who would’ve thought 😅 But it’s such a delicious meal to all enjoy together, and this is a really healthy, simple option!

Serves 4-6

Ingredients:
1 onion, diced
1 tbsp vegetable oil
2 cloves garlic, grated or crushed
2 cm piece ginger grated or crushed
2 tsps medium curry powder
1/2 tsp chilli pepper, optional
6 skinless chicken thighs, trimmed and halved
300g pumpkin, or butternut, cut into 1-2cm cubes
400ml vegetable stock
Pinch of salt
1 × 400ml can coconut milk (reduced fat)
200g green beans, baby spinach, small courgette, broccoli (whatever is seasonal)

Method:
1. Heat the oil over a medium heat in a large heavy pan and begin by frying the onions for about 5 minutes.
2. Now add the garlic and ginger and fry until you can really smell everything cooking, before adding the spices and stirring for 1 minute.
3. Now add the chicken and give it a stir to cover in the spices before tipping in the pumpkin, the stock and a pinch of salt.
4. Simmer gently for about 10 minutes before adding the coconut milk and your chosen veggies.
5. Simmer for about 10 minutes (or longer if needs to be reduced to thicken a bit) then check that the chicken is cooked through and serve with a wedge of lime.

𝗬𝗼𝗴𝗵𝘂𝗿𝘁 & 𝗖𝘂𝗰𝘂𝗺𝗯𝗲𝗿 𝗗𝗶𝗽 🥒

Ingredients:
1/2 a medium cucumber
200ml Greek yoghurt (or plain yoghurt for a lighter option, coconut yoghurt for dairy-free)
1 clove garlic, crushed
1 tbsp chopped coriander, mint or dill
Pinch of salt

Method:
1. Cut the cucumber in half lengthwise.
2. Now scrape out the seeds using a teaspoon.
3. Turn the cucumber halves onto their flat side and cut into 3 long sticks. Now chop across the sticks to make small dice.
4. Mix together the garlic, cucumber and yoghurt, add a pinch of salt and sprinkle in your chosen herb.

#chickencurry #curry #currynight #indianfood #currychicken #fitmom #healthycurry #vegcurry #curryrecipe #instarecipe #fitmom

𝗗𝗨𝗠𝗕𝗕𝗘𝗟𝗟 𝗙𝗨𝗟𝗟

OLD SCHOOL BANANA LOAF I have been going through

If getting toned is your goal, get off your treadm

Never a dull moment when @marisa_m_tallie and I ha

Some thoughts on a Friday… I’m teaching a LIV

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Ash

Some people spend their entire lives waiting for the time to be right to make an improvement.