How to ACTUALLY Put God First in the Gym, get closer to God, disciplined & glorify Him

How to glorify God on your fitness journey ♡ Glorifying God through fitness has really helped me get closer to God and grow in my relationship with Jesus! As we continue our 'holy glow-up' series, I hope this video helps and motivates you with fitness and your walk with the Lord! ✨Get a tailored workout plan, nutrition plan PLUS 1:1 support, accountability & guidance from me: https://sophiereidfitcoaching.com/ PLEASE make sure to like, comment, subscribe, & watch the full video to the end! It really helps me out a lot! lysm, Soph ♡    / @sophiereidfit   ✨links to my Bible & study guide etc: https://amzn.to/4vIdiEc Dutch Oven: https://amzn.to/42eLf1y Proofing Basket + Sourdough Tools: https://amzn.to/3Rs5h3r SOURDOUGH RECIPE SOURDOUGH STARTER (from Scratch - 7 day process) Day 1: In a jar, mix 50g bread flour and 50ml water, cover loosely and leave at room temperature (21-24°C / 70-75°F) for 24 hours. Day 2: Check for bubbles (it may or may not show signs yet—both are normal).Discard half of the mixture (save for future use) Add 50g fresh flour and 50ml water, stir well, and cover.Let it sit for another 24 hours. Day 3-6: Feed Daily The mixture should start to develop a sour smell and bubbles. Each day, discard half of the starter and feed with 50g flour + 50ml water. Mix, cover, and let it rest for 24 hours at room temperature. Day 7: Ready to Use Your starter should have doubled in size, be bubbly, and smell slightly tangy. To test if it's active, drop a small spoonful of the starter into water—if it floats, it's ready! SOURDOUGH LOAF 160g active sourdough starter 500g white bread flour 330ml water (room temperature) 11g salt 1. Mix the Dough (Night Before or Morning) In a large bowl, mix 160g starter with 330ml water, stirring to dissolve. Add the bread flour & salt and mix until a sticky dough forms. Cover and let rest for 30-45 minutes (this is the autolyse). 2. Stretch & Fold Perform stretch and folds every 30 minutes over the next 2-3 hours (gently stretch one side of the dough and fold it over, repeating on all four sides). 3. Bulk Fermentation (4-8 Hours) Cover the dough and let it rise at room temperature (21-24°C / 70-75°F) until it has roughly doubled in size. 4. Shape the Dough Lightly flour a surface and shape the dough into a round or oval loaf. Place it in a floured proofing basket or a bowl lined with a towel. Cover & let it rise for 1-2 hours at room temp (or overnight in the fridge for flavor). 5. Bake the Sourdough Preheat your oven to 230°C (450°F). Place a Dutch oven inside to heat. Once hot, place the dough onto parchment paper, score the top, and carefully transfer it into the Dutch oven. (you can use a baking tray but for best results, use a dutch oven) Cover and bake for 27 minutes, then remove the lid and bake for another 27-30 minutes until golden brown. Let cool on a wire rack for 1 hour before slicing. 🦈 GYMSHARK CODE SOPHIEREID10 https://uk.checkout.gymshark.com/SOPH... 🧡follow on Strava: https://www.strava.com/subscribe/chec... 🤎 SUPPLEMENTS I use (code SOPHIER to save) https://proteinw.prf.hn/click/camref:... 🐻 AMAZON STOREFRONT https://www.amazon.co.uk/shop/sophier... 💗 Insta:   / sophiereidfit   💗 TikTok:   / sophiereidfit   SUB COUNT: 116.5k subs (for when I look back later 😇) GYM BEGINNER? START HERE:    • Gym Beginner? Start Here ♡   for business inquiries ONLY✨ contact: [email protected] *disclaimers: This video is not sponsored. Affiliate links mean I may receive a small commission, at no cost to you, if you make a purchase through them. topics: self-improvement routines, personal growth, self improvement, internal change, self-care habits, how to break a bad habit, self care, glow up tips, morning routine, night routine, waking up early