I’d love to go live with Inferno Hot Pilates on my Facebook Page.

The game has changed. I require 100 followers.
Please follow me here.
Thank you in advance.
Let’s get the Inferno started.
I’d love to go live with Inferno Hot Pilates on my Facebook Page.

The game has changed. I require 100 followers.
Please follow me here.
Thank you in advance.
Let’s get the Inferno started.

Happy New Year, everyone!
After years of requests, I can confirm Lynda’s Inferno will be reintroducing online classes.
I’m really excited and looking forward to hanging out with you again. Make sure you are on the mailing list:

“Learn as if you were to live forever.” Gandhi.
I am studying my way through the umpteen courses I enrolled on over Lockdown.
The great news is that each one is beneficial and related to courses or training I’ve already completed.
I’m now the proud owner of Diplomas with distinction:
Personal Training
Diet and Nutritional Adviser*
Pilates
I’m looking forward to developing my NLP and Hypnotherapy, and Gut-Brain Connection which is a hot topic.
It’s all very useful for working as a coach and the beauty of learning then sharing is that you get to learn it twice.
* I like to spell this adviser but the certificate spells it with the ‘o’ as in advisor.
I’ve been *doing* feedback for decades. I didn’t always get it right in the early days. But I’m kind, considerate and constructive.
What I’ve learned:
1. If you have nothing nice to say, say nothing at all.
2. Read it back – how does it sound? Will it be perceived and received in the way you intended it? Read and delete. If it’s verbal feedback perhaps record it and listen back (please don’t send it!!) before you have the actual conversation!
2. Less is more. Don’t overwhelm the recipient with your verbal/ written tirade – however well-meaning you are. This is challenging if you work in an environment where your feedback is written as much for your recipient as for your accreditors, assessors or quality control!
3. Be constructive and positive. If you think there’s an issue with what they (the recipient of the feedback) have done, first acknowledge as many positives as possible. There is always a positive … unless you are a pessimist and/or an energy vampire. In which case you are in the wrong business.
4. There really should be no negatives – perhaps say “I can see what you’re doing with blah and one recommendation/suggestion might be to do blah…
5. Never compare!
I’m Lynda. I’m me. What I offer is what I know my students and clients like: a safe space to play like a child, a safe space to have fun, a safe space for the freedom to be and the freedom to grow. With a safe space comes freedom. With freedom comes curiosity. With curiosity comes the breakthrough(s) – epiphanies, eureka moments.
Comparison is the killer of joy, the crusher of confidence and stifler of creativity. I nurture creativity and I offer you the right to be you.
6. The recipient should never have a sense of “but” because it gives them a feeling that you’re going to say something awful and crushing. This means they won’t hear the positives. No buts. Trust me. If you have imposter syndrome you will only look for or hear negative feedback. 😳🥹😬 Let’s build ourselves up!
The story of the swan:
They came to class lost, lacking confident, feeling sad, low, depressed. I remember saying to them “Do what you can, you’ve already done the hard bit – that was getting to class. Anything else is a bonus. Little by little you will get stronger. I believe in you!” After just one class with me, I thought there’d been a bodysnatch and personality switch: a skip in their step, a glow in their aura and a beaming smile. The next time they grew even more, showing strength, resilience and a big kind heart. They realised that they were free to be themselves in my class – because I am me.
I know what I can offer, coach and nurture. Take it or leave it.
Neither I, nor you, can be for everybody but there are plenty of people we can be for.
I choose to work with the energies that vibrate highly with me. I choose me and I’m doing me and being me. My very best self.
Rising and shining in 2023.


I used to have a desk in the university staff room at work. During Lockdown someone helped themselves to my two china mugs. People insisted they must be somewhere and that I’d find them. I never did.
At the end of last academic year we were asked to clear our desks for renovations to make the office bigger. To accommodate new staff. When we returned there were no personal desks. We hot-desk.
In the yoga studio I used to practice in a different spot every day and then I realised that I didn’t have to …and neither did anyone else.
A safe space is a place where I can go. I can be. I can belong. My space.
I even have a place in the yoga studio changing room. My spot.
Hiding in plain sight. Surviving in spaces where I don’t belong. Spaces where I am not welcome. School as a student. The BBC as a journalist. University as an academic.
My spots – the yoga mat, the changing room bench, and the university canteen are my safe spaces.
Finding a spot within the bigger unwelcome space is how I survive. It’s how we, the outsiders, thrive.

I’ve been consuming raw cacao. Sometimes with turmeric and always as a chocolate treat.
This recipe is the result of a few experiments – a delicious mix of organic ingredients:
Apparently, this can last for 10 days … not mine 10 minutes, maybe!
Lynda Smith
Ingredients
45g raw organic cacao powder
60g raw organic cacao butter
50g Desiccated coconut
125g organic dried dates
125g chopped mixed nuts
50ml hot water
Method
Looking around online, apparently this can last for 10 days … not mine! Gone too quickly!
“Am making Lynda’s bread…”
That was one of my early messages today.
“Me too!” I replied.
I tried experimenting with bread recipes four times over Lockdown and the previous three had not been good.
Mind you, one of them was ok, though – it was more like a ciabatta. But what I wanted was a plain, simple loaf of bread and here it is:
Ingredients
500g white bread flour
30g fresh yeast (7g quick rise dried yeast)
10 floz tepid water (36°C)
10g (1 dessert spoon) brown sugar
40g butter (melted/softened)
7½g (1½ teaspoons) of salt
Notes:
2 minutes in the food processor is about 10-12 minutes by hand
You want a nice elastic mixture – don’t over-knead it
If you’re using dried yeast – follow the instructions on the packet.
Method
Another note: this is delicious as toast the next day – if you can get it to last that long!