http://www.bethjohnscoaching.com/

Beth Johns Coaching, Leeds (2026)

30/12/2025

2025, what a year. Genuinely the craziest, biggest whirlwind of a year I’ve had, but wow am I ending this year in a far better place than where I started it.

Living at 100mph, it’s easy to forget what you’ve achieved in a year, or if you’re anything like me, you’ll doubt you have achieved enough. But on reflection, this year has had it all, professional, personal and emotional growth.

January: Getting the keys to my very own business premises, and having the turn around of a lifetime getting it from empty, to ready in 3 weeks.

February: Opening Lift Club Pannal. The moment I’ve worked every hour under the sun for years for.

March: a tough month, being resilient for months on end, and not having to be anymore, the flood gates opened. But also lots of joys. Training never felt better.

April: sun starts to shine again, work felt good, training felt good, it felt like the start of an exciting summer.

May: the Lift Club retreat.

June: ordered my dream car (which finally arrives next week!), and feeling very proud of myself for the first half of the year. Managed to also take some time off.

July: launching new concepts at Lift Club, running more events and still training hard, competing at Hybrid.

August: my 2nd competition of the year, placing 7th of 150 pairs with my girl, b**b job, and back to work.

September: finding out about our girl, celebrating Joe’s birthday and relishing in our secret. Best month of the year.

October: sickness came in hard and took hold, but still our little secret, so business as normal.

November: the news was out and I felt like I could breathe a sigh of relief that I didn’t have to pretend anymore; and thank god. HG was rife and take some time off. Proud of myself for working through 12 full weeks of sickness.

December: festive gorgeousness. Sickness began to reduce, and I felt like I had some personality back. Trying to hit December hard, get my ducks in a row and get set for 2026.

This year really is a tale of 2 halves, I feel like two entirely different versions of myself, and I’m sure 2026 will bring about another version. Mum version 🩷

18/12/2025

Let’s talk about the realities of running a fitness business at this time of year..

Festive slowdowns don’t mean you’ve done something wrong. They don’t mean people don’t care. They don’t mean your studio isn’t good enough. (Or that’s what I’ve told myself every year for 9 years 🤣).

Lower attendance (20-40% is industry average), big revenue dips because of this, last-minute staff changes, and that sneaky voice that tells you everything will fall apart if you take your foot off the gas, they all come as part of the package.

You’re spinning every plate (plus coaching, plus planning, plus promoting, all with a pretty festive bow on top) and somehow supposed to still feel “Christmassy.”

It’s just the season we’re in, another ebb, before a flow.

And like I tell my clients, the goal isn’t perfection. It’s showing up, holding the line, and knowing it doesn’t all have to be done right now, doing what we can!

07/12/2025

“You’re so lucky to own your own gym.”

I hear it all the time. And you know what? You’re not wrong, I am so very lucky.

Lucky to do what I love. Lucky to have the most incredible community. Lucky to be surrounded by the strongest, most supportive people I could ever dream of.

But that’s not the full story.

I’ve had two holidays in six years.

I’ve worked 6–7 days a week for nearly eight years.

I worked every day of losing a pregnancy, through family trauma, bereavement, mental health struggles, and money worries; showing up with a smile even when I’ve felt completely broken inside.

I do all the s**t jobs - cleaning the full gym everyday, washing up, stock counts, bin runs, you name it.

I’ve had to learn new skills every year for a decade; most of them expensive, uncomfortable, and way outside my comfort zone.

I’ve curated my entire life around my business; including carting my dogs around 24/7 because I’ve had no other choice.

I miss out on time with my parents because I can’t travel the way they can.

I haven’t taken a wage from my business yet.

I wear every single hat in this place, because we’re not in a position to outsource yet.

I’ve cancelled plans, sacrificed weekends, skipped birthdays when I’ve had to last minute cover and kept going on days when most people wouldn’t have shown up.

And still; I’d choose this life again.

Because this space is built on heart. But also on graft, grit, resilience and deep-rooted purpose.

And most of all, it’s built on authenticity, staying true to who I am, and why I started.

So yes, I AM lucky.
But luck like this is earned. Every single day.

30/11/2025

One year ago today, I stood in an empty unit with no heating, no kit, no walls, no plumbing and absolutely no certainty. I viewed this space during one of the hardest times of my life, with everything feeling fragile, and zero no guarantees, just an endless drive to keep creating space, love and health for my clients.

The catch? I needed the legal process, sign, build and fit-out completed in just a few weeks with a February opening deadline. No pressure 😅

But my workmen were incredible. They worked flat out, never once told me I was mad (at least not to my face), and helped turn the bare bones of a building into something that felt like home from day one.

Fast forward a year, and that cold, empty shell is now Lift Club, full of people, purpose, sweat, support, laughter, growth, community. Everything I could’ve ever dreamed of and so much more that I never expected.

I’m so proud of what it’s become. So proud of what we’re building here. And so proud that I backed myself (with lots of encouragement from my incredible support system) even when it felt like the scariest thing in the world to do.

Here’s to trusting your gut, even when your head is full of doubt.

And to what happens when you keep showing up. 🤍

06/10/2025

Butter chicken and spinach masala 🧡

Honestly one of my very favourite curries.

Sauce ingredients:
1 white onion, thinly sliced
4 garlic cloves
1 thumb sized piece of fresh ginger, peeled
15g salted butter
1 tbsp curry powder
½ tsp paprika
½ tsp ground cinnamon
150 ml vegetable stock
1 tbsp tomato puree
200 ml passata
100 ml double cream
Handful of chopped fresh coriander

OR, when I’m feeling lazy do a gorgeous butter masala sauce

Method:
Fry off your chicken until browned, then remove from the pan.

Fry off onions, until soft. Add in the spices, for a few mins, then add the veg stock, tomato purée and passata, and allow to simmer before adding the cream.

Using a hand blender, blend this until smooth.

Add the chicken back, add the spinach, and then allow to simmer until everything thickens.

Serve with rice, naan, roti, whatever the hell you want.

Sooo good 🧡

28/09/2025

Blueberry Bakewell Yoghurt Bowl 🫐

Ohhh baby, this was good.

Sh*t hot on the protein and one of the tastiest things you’ll eat this week, guaranteed.

blueberry quark mixed with a couple of drops of almond extract
granola
almond butter
blueberry jam
Flaked almonds
Blueberry
Icing sugar
Flaked almonds

So good.

16/09/2025

The cost of entrepreneurship is embarrassment. I swear.

Hear me out, because I’ve experienced enough of this to tell you a million times over 🤣

You’ll launch something and it falls flat.

You’ll share an idea and people look at you like you’ve sprouted another head.

You’ll post and it gets ignored — apart from a sympathy like from your mum.

It’s uncomfortable. It’s awkward. It’s demoralising. It’s a blow to your ego.
And yes, it feels so embarrassing.

But embarrassment is the price of entry to success.

You don’t develop grit, nerve, or judgement from sitting quietly in the corner. You only earn them by sticking your neck out and getting it wrong in public, again, and again, but crucially, learning your market, your position and your next move.

Most people spend their lives trying to avoid embarrassment. Entrepreneurs? We end up paying for it on repeat, because behind every slightly cringeworthy attempt is the seed of something that might just work.

So the next time you feel like you’ve made a fool of yourself, take heart.
You’re not failing.
You’re paying the right price for the big win.

08/09/2025

Extra loaded chilli with chorizo burnt corn, limey guac and sweet salsa (10 plant points per portion) 🌶️

Ingredients:
5% mince
Kidney beans
Tinned plum tomatoes
Red onion
White onion
Tomatoes
Tomato chutney
Spring onion
Coriander
Lettuce
Avocado
Sweetcorn
Lime
Chorizo
Rice
Cumin
Cacao
Hot chilli powder
Garlic
Chilli flakes
Hendersons relish
Soy sauce
Gravy granules

Method

Chilli:
Fry off your onions in a little chilli oil, until soft, then add your jarred peppers (chopped), and beef. After 2/3 mins, add your garlic, 2 tsp cumin, 1 tsp hot chilli powder, 1 tsp gravy granules, 1 tsp chilli flakes, 2 tbsp Hendersons relish, 1 tsp cacao, 1 tbsp soy sauce, and allow to simmer 2 min, then add your tin of kidney beans and plum tomatoes. Let it simmer for as long as you can wait, adding beef stock if it gets too thick.

Sweet salsa:
Mix together 2 tbsp tomato chutney, diced cherry tomatoes, diced red onion, coriander, jalapeños and salt.

Chorizo burnt corn:
Fry off your sweetcorn and chorizo in a pan until charred.

Limey guac:
Diced your avocado, mix with lime juice, spring onion, salt, pepper and chilli flakes.

04/09/2025

Cherry Bakewell Yoghurt Bowl 🍒

Sh*t hot on the protein and one of the tastiest things you’ll eat this week, guaranteed.

cherry kefir mixed with a couple of drops of almond extract
cherry Bakewell granola
almond butter
cherry compote
Flaked almonds
Cherries
Icing sugar
Flaked almonds

So good.

01/09/2025

Butternut and greens lasagna 🧡

This. Was. Goooorg.

Ingredients:
Butternut
Beef mince
Garlic
Mozzarella
Parmesan
Dash of milk
Courgette
Kale
Spinach

Method:

Chop and boil your butternut until soft, then drain, and blend with a dash of milk and s+p; creating a smooth sauce.

Fry off your beef mince with the garlic. Then add the spinach and kale to soften, again add s+p. Add Henderson’s relish and give it 30 seconds more before setting to one side.

Slice your courgette into 2/3mm thick slices, to create a lasagne sheet style shape.

Begin layering. I go:

Butternut sauce
Mince
Mozzarella
Courgette
Repeat.
Then top with more mozzarella and also parm.

Bake in the oven til crispy and wow oh wow. So good.

18/08/2025

Potentially one of the best things I’ve ever made. Get. This. Saved. 💚

Miso salmon, ginger tenderstem, sesame avocado on toast 🥑

Smoked flakey wild caught salmon
Tenderstem
Fresh ginger
Avocado
Miso paste
Rice wine vinegar
Salt
Pepper
Soy sauce
Nori
Spronion
Coriander

To make the miso dressing simply combine equal parts miso and soy sauce, then a dash of rice wine vinegar, before loosening off with some water.

Roast your salmon, then allow to cool.

Steam off your tenderstem with some fresh ginger.

Drizzle your avocado with a little sesame oil.

Bang it all together on top of a crispy brioche bun, on a layer of creamy sesame avocado and wows you’ve got yourself a banging brekkie!

Give it a whirl and let me know how you go!

13/08/2025

“How many months of you been working towards this?” Months? Years!

2018 – The start. Studying Sports & Exercise Science BTEC, qualifying as a PT. Eager, curious, and hooked on movement, even if I didn’t know it all yet.

2019 – Finished college. Launched ‘Beth Johns Coaching’, helping tens of women transform their health, fitness & confidence. The impact lit a fire in me.

2020 – Uni began. Fell in love with nutrition. PTing from a shed, growing my online business, building multiple income streams and freedom. Began Front of House work and menu development for a fitness studio.

2021 – Juggling uni, PT, began teaching studio classes & continued front-of-house work. My ADHD thrived on the chaos. Fell in love with group coaching & community. Graduated with a 2:1, began more nutrition coaching, built networks & momentum.

2022 – Promoted to area managing across the fibres studio group, coaching 20+ classes a week. My growth was rapid, the relationships I built, the experiences I had, they cemented my place in the industry I adore.

2023 – Lift Club was born — a 400 sq/ft inclusive, functional fitness space. Learned fast, worked harder than ever, built something meaningful.

2024 – Found the Pannal site. Worked day & night to make it ours. Expanded into wellbeing consultancy to help other businesses thrive in their wellness offerings. Loving the trajectory of my professional development, and diving headfirst into opportunities ahead.

2025 – Opened Lift Club Pannal, a 3000 sq/ft with gym, sauna, ice baths, Pilates, coworking & more. Still PTing, still coaching a lot, but now doing so much more admin, finance, bug girl scary stuff; but always still grinding as hard as I can every day. It’s hard, it’s relentless… but it was always meant to be.

So, a whistle stop tour from a shed in my garden to a 3000 sq/ft dream space. I hope that this inspires you in that passion, graft, and belief can build something out of nothing. Every sleepless night, every risk, every long night… it is worth it. This is only the beginning.

Beth Johns Coaching