The Exercise Coach®

(Recipe of the Week) These crockpot chicken fajitas just couldn't be easier or more delicious! Easy to make in the Crockpot or slow cooker and are totally loaded with flavor. Crockpot Chicken Fajitas (adapted from: https://bit.ly/47zLG8G ) Ingredients 1 1/2 pounds chicken breast ( sliced into very thin strips) 1 medium red onion ( sliced into thin strips) 3 medium bell peppers (deseeded and sliced into thin strips. See Note) Juice of 1/2 lime 5 tablespoons neutral oil (like avocado oil or refined coconut oil) 4 cloves garlic minced 4 tablespoons taco seasoning (no sugar added) 1 1/2-2 teaspoons salt spray oil (like avocado oil) Garnishes: fresh salsa fresh cilantro (chopped) red onion (chopped) guacamole or avocado slices Instructions Coat the bowl of the Crockpot with a little spray oil. Add the sliced chicken, onion, and bell peppers to the Crockpot. In a small bowl, whisk together lime juice, oil, garlic, taco seasoning, and salt. Pour over chicken, onions, and peppers and toss to coat well. Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until chicken is cooked through. Chicken should break apart easily, be firm, not soft or floppy. Use tongs to stuff tortillas or place on top of burrito bowls or a salad, then serve with desired garnishes. Note: This dish is approved for the 30-Day Metabolic Comeback Challenge provided taco seasoning has no added sugar. Find all recipes of the week on our Pinterest page: https://bit.ly/3VhrcuT

(Recipe of the Week) This cauliflower steak recipe is simply the best! Delicious and savory, these cauliflower steaks are roasted to perfection with a simple spice blend. Serve with your favorite dipping sauce for even more flavor. Roasted Cauliflower Steak (via: https://bit.ly/3XTxpRk ) Ingredients 2 heads cauliflower 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon garlic powder ½ teaspoon paprika olive oil (to coat cauliflower steaks) romesco sauce (or favorite dipping sauce, to serve, optional) Instructions Preheat oven to 450° Fahrenheit. With sharp knife, trim away leaves and most of stems from cauliflower heads. Leave enough stem to hold steaks together. Place cauliflower heads cut-side down on cutting board and slice into ½-inch thick steaks. Arrange cauliflower steaks on baking sheet in single, even layer. In small bowl, stir together salt, pepper, garlic powder, and paprika. Use basting brush to apply olive oil to cauliflower steaks, then sprinkle half of spice blend over steaks. Flip steaks and repeat, brushing with olive oil and sprinkling remaining seasoning over steaks. Transfer baking sheet to oven. Bake until golden brown, approximately 20 to 25 minutes. Flip steaks after first 10 minutes. Remove roasted cauliflower steaks from oven and serve hot. Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

"When I started the 30-day challenge, my only goal was to lose weight. As much as I could! However, along the way, I learned more than I expected. Giving up wine and my diet soda felt nearly impossible, even for 30 days, but I was determined to do it. After about a week, I saw a big change in the amount and quality of sleep I got each night. My resting heartbeat also improved considerably. As I saw my clothes starting to fit better, it became easier to stick to the program. My coaches were not only available during workouts, but they readily responded to questions about food and drink choices via text. At the end of the 30 days, I did lose weight, but I gained much more! I feel better, have more energy, am making better choices and have more confidence. Thank you to everyone at The Exercise Coach for helping me get here! Looking forward to continued results!" - Dawn R., Ballantyne, NC

(NEW STUDIO ALERT!) The Exercise Coach is NOW OPEN in Chesapeake, VA! Congratulations to Franchise partners Bryan and Wendy Bach on their new location! 💫

(NEW STUDIO ALERT!) The Exercise Coach is NOW OPEN in Eagan, MN! Congratulations to Franchise partner Brianne McVicker and team on their opening day!

"I'm in my 70's and knew I needed to do something to maintain my health. I don't feel as old as that sounds but knew my stamina and energy, and even my balance, was lagging. I also knew I wasn't going to go to a gym and do any lengthy workouts. To be honest the idea of a quick 20 minutes, twice a week, was very appealing. I knew I could commit to that. In the beginning I would end my workouts with a trip to get a scone, or at least a bagel. But I also wanted to lose a couple pounds (or more). When the Metabolic Comeback challenge came around I went for it. Gone were the scones and bagels, and in their place went to healthier foods. The more I got into it the better I felt and the more I lost. I like to be in competition with just myself, and enjoyed the challenge each week. I have gained muscle and lost some lbs. I've only been coming here for about 6 months, but have lost 10 lbs total and do have more energy and stamina. For me, consistency has been the key." - Kathy S., St. Louis. MO

(Recipe of the Week) Spicy jerk chicken with sweet mango salsa and coconut rice makes for the perfect flavorful meal. Jerk Chicken Bowls with Mango Salsa and Coconut Rice (adapted from: https://bit.ly/3ZgLSYj ) Coconut Cauliflower Rice 2 cups riced cauliflower 2/3 c water 1/4 cup coconut milk dash of salt Mango Salsa 1 mango 2 tablespoons red onion (finely chopped) 1 tablespoon cilantro (minced) ¼ lime wedge salt (to taste) Jerk Chicken 2 small boneless skinless chicken breasts (about 1/2 lb each, See Notes for cooking time if using larger breasts) 2 tablespoons jerk seasoning (no sugar added) 1 tablespoon oil Instructions Steam cauliflower rice in a saucepan until tender, stir in salt and coconut milk. Set aside. Mix together the mango, red onion, cilantro, and salt. Squeeze a little lime juice over. Season both sides of the chicken heavily with jerk seasoning. Heat the oil in a skillet on medium high until oil shimmers. Add the chicken and cook 3-5 minutes on one side (or recommended time if larger breasts) without moving. Flip the chicken over and cook on the other side without moving. Cut the chicken into slices and serve with the mango salsa and rice in a bowl with a wedge of lime. Note: This dish is approved for the 30-Day Metabolic Comeback Challenge provided jerk seasoning has no sugar added. Make your own or use your favorite spice blend without added sugar. Find all recipes of the week on our Pinterest page: https://bit.ly/3VhrcuT

"I joined The Exercise Coach and have completed three months. What a difference! My blood pressure has returned to the normal range, I’ve lost inches and pounds (and a pants size) , and have energy now to keep up with my five grandchildren. Most importantly, I completed the 30 Day Metabolic Challenge yesterday, and it was a great introduction to lasting lifestyle changes. Using the knowledge and skills gained during the past 30 days, it will be easy to stick to a healthy lifestyle and making good choices going forward. The staff was there for me the whole time and even shared their own struggles as they participated in the challenge as well. TEC appealed to me immediately because the facility is bright, clean, and never crowded. The staff is supportive, knowledgeable, and approachable. I have recommended TEC to several friends and will continue to champion the facility." - Debbie P., Worthington, OH

(Recipe of the Week) Avocado Salmon Salad with an incredible lemon herb Mediterranean dressing! Loaded with cucumber, olives, tomatoes and feta cheese! Mediterranean Avocado Salmon Salad (via: https://bit.ly/3WTjloV ) Ingredients Marinade/Dressing: •3 tablespoons olive oil •2 tablespoons lemon juice fresh squeezed •1 tablespoon red wine vinegar optional •1 tablespoon fresh parsley chopped •2 teaspoons garlic minced •1 teaspoon dried oregano •1 teaspoon salt •1 pinch cracked pepper to taste •1 pound skinless salmon fillets Salad: •4 cups Romaine lettuce or Cos lettuce leaves, washed and dried •1 cucumber large, diced •2 Roma tomatoes diced •1 red onion sliced •1 avocado sliced •½ cup feta cheese crumbled •⅓ cup pitted Kalamata olives or black olives, sliced - optional •3 lemon wedges to serve Instructions •Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later. •Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking. •While salmon is cooking, prepare all of the salad ingredients and mix in a large salad bowl. •Slice salmon and arrange over salad. Drizzle with the remaining UNTOUCHED dressing. Serve with lemon wedges. Notes Omit feta to make this dish approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

Mark your calendar! The next nationwide 30-Day Metabolic Comeback Challenge is happening October 1-30 at participating studios. What is the Metabolic Comeback Challenge all about? Simply put, we combine Whole-Exercise + Food Nutrition which creates a Whole New You! Learn more about The Metabolic Comeback Here: https://bit.ly/4ebZ8lg