Coach’s Corner: Get Comfortable Being Uncomfortable

Hey Team,

This week’s Coach’s Corner comes down to a phrase you’ve probably heard before:

“Get comfortable being uncomfortable.”

Why Discomfort Matters:

Most people avoid discomfort.

But in training, discomfort is often the signal that you’re exactly where you need to be.

Not pain. Not injury.

But that moment when:
• Your breathing picks up
• Your muscles start to fatigue
• You want to slow down or stop

That’s where change happens.

Get Comfortable Being Uncomfortable

The goal isn’t to suffer endlessly.

It’s to build familiarity with challenges.

To understand that:
• Hard doesn’t mean bad
• Discomfort doesn’t mean stop
• Effort is where growth lives

The more you experience it, the more control you gain over it.

Challenge Builds Capacity

Every time you lean into that discomfort (with good mechanics and control), you’re building:

• Physical capacity
• Mental resilience
• Confidence

What feels hard today becomes your new normal tomorrow.

The Balance

We’re not chasing exhaustion.

We’re training at the right level; just outside your comfort zone.

Too easy → no growth
Too much → burnout

Right in the middle → progress

The Big Idea

If you want to improve, you don’t need perfect workouts.

You need to:

Get comfortable being uncomfortable.

That’s where strength is built.
That’s where confidence grows.
That’s where real progress happens.

Lean into it.

Simple Meal Idea of the Week:

Cajun Salmon with Lemon Butter Sauce

Pan-seared Cajun-seasoned salmon topped with a rich lemon butter sauce.

Ingredients

For the Salmon:
4 salmon fillets (about 6 oz each)
2 Tbsp butter or tallow (for cooking)
1 Tbsp Cajun seasoning
Salt and black pepper, to taste

For the Lemon Butter Sauce:
3 Tbsp butter
1 white onion, thinly sliced
2 cloves garlic, minced
2 Tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
2 Tbsp heavy cream (optional, for richness)
1 Tbsp chopped parsley

Macronutrients
(per serving, serves 4)

Protein: 38g
Fat: 40g
Carbs: 4g

Preparation

Pat salmon fillets dry and season both sides with Cajun seasoning, salt, and black pepper.

Heat butter or tallow in a skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook 4–5 minutes until golden and crisp. Flip and cook for another 2–3 minutes until just cooked through. Remove from the skillet and set aside.

Lower heat to medium and melt 3 Tbsp butter in the same pan. Add minced garlic and sliced onion. Cook for 30 seconds until fragrant.

Stir in lemon juice, zest, and heavy cream (if using). Simmer for 2 minutes until slightly thickened.

Return the salmon to the skillet and spoon the lemon butter sauce over the top.

Remove from heat, garnish with chopped parsley, and serve immediately with a side of sautéed greens or cauliflower mash.

See you in class,

Coach Matt CCFT