The Exercise Coach®

"I was excited to join the Metabolic Comeback challenge at The Exercise Coach for a second time. I prepared in the weeks ahead of it by getting rid of any temptation foods like unhealthy snacks and ice cream. It definitely helps having only healthy food choices around when a craving comes on! It seems that these challenges always come up during what is a challenging time. My Marriott theater “girls night out dinner” was during this time so I chose a filet mignon and asparagus (no potatoes). Then I also had an overnight trip to a water park with my 3 year old grandson and some friends. I brought along a salad for dinner and prepared healthy snacks so we nibbled on sliced apples in the evening. I also went to the movies and brought along some pecans to snack on during the movie. I’ve learned that you can still socialize and make healthy choices! The definition of Insanity is doing the same thing over and over again and expecting different results. I’m so excited that this program works if you’re dedicated to it! It’s only 30 days and then if you can continue at 90/10 you can see even further great results! Thanks to all the coaches at The Exercise Coach who kept me motivated to keep on going!" - Jennifer N., Lake Zurich, IL

(NEW STUDIO ALERT!) Congratulations to Franchise Partners Mark & Amy Besoushko on the opening of their new location in Boise, ID! 💫

(Recipe of the Week) A delicious chicken dish inspired by the flavors of Margherita pizza! Chicken Margherita (adapted from: https://bit.ly/3S70Bkl ) Chicken Ingredients: •4 (6 ounce) boneless skinless chicken breasts •1/2 cup balsamic vinaigrette •1/2 teaspoon Italian seasoning (optional) •8 ounce fresh mozzarella ball, sliced •1/4 cup basil pesto •2 cups tomato, diced •1 tablespoon basil, thinly sliced Basil Pesto Ingredients: •½ cup toasted pine nuts or pepitas •2 tablespoons fresh lemon juice •1 small garlic clove •¼ teaspoon sea salt •Freshly ground black pepper •2 cups fresh basil leaves •¼ cup extra-virgin olive oil, more for a smoother pesto DIRECTIONS: 1.Marinate the chicken in the balsamic vinaigrette along with the Italian seasoning for 30 minutes to overnight. 2.Grill (or pan sear) the chicken over medium-high heat until cooked through and slightly charred, about 2-4 minutes per side, before topping with the mozzarella and letting it heat until it just starts to melt. 3.Serve topped with the basil pesto, diced tomatoes, and fresh sliced basil! Note: This dish is approved for the 30-day Metabolic Comeback Challenge if omitting mozzarella. Find all recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT

(Recipe of the Week) This festive watermelon blueberry salad with raspberries, blackberries, basil, mozzarella and a simple lemon vinaigrette is perfect for 4th of July celebrations or any hot summer day! It's refreshing, super easy to make and a serious crowd-pleaser. Watermelon Blueberry Salad (via: https://bit.ly/45RgWPY ) INGREDIENTS 4 cups watermelon, sliced into 1" cubes 2 cups blueberries 1 cup raspberries 1 cup blackberries 8 oz mozzarella, cubed into 1/2 inch pieces 6-8 large basil leaves, sliced thinly Vinaigrette: 1/4 cup extra virgin olive oil 2 tbsp freshly squeezed lemon juice 2 tbsp champagne vinegar* 1/4 tsp salt Pepper to taste INSTRUCTIONS Whisk together all ingredients for vinaigrette. Add watermelon, berries, basil, mozzarella and vinaigrette to a large bowl. Toss well until evenly coated. Serve right away topped with more fresh basil, or refrigerate for 1 hour before serving. Note: Omit cheese to make this dish approved for 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT

(Recipe of the Week) This fajita salad is loaded with tender steak, veggies, and a quick and flavorful dressing. It’s a healthy Mexican dinner recipe that you can throw together in about half an hour! Fajita Salad with Steak (via: https://bit.ly/3V9OKTt ) For the Fajita Salad Dressing ½ cup olive oil ⅓ cup freshly squeezed lime juice (juice of 2 to 3 limes) 1 teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon kosher salt 1 pinch cayenne pepper For the Fajita Salad 1 pound flank or skirt steak ½ teaspoon ground cumin ½ teaspoon sweet paprika 1 ½ tablespoons olive oil ½ of one medium red onion (thinly sliced) 2 medium red or orange bell peppers (thinly sliced) ½ teaspoon kosher salt (plus more for seasoning) ¼ teaspoon freshly ground black pepper (plus more for seasoning) 1 medium romaine lettuce heart (about 8 ounces, chopped (I used red tipped romaine)) 2 cups grape tomatoes (or cherry tomatoes, halved) 1 medium avocado (sliced) Instructions For the Dressing Whisk all the ingredients together in a small bowl until combined and emulsified; set aside. For the Steak Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, liberally season the steak with salt, pepper, cumin, and paprika on both sides. Add the steak to the pan and cook undisturbed until a deep golden- brown crust forms, about 4 minutes. Flip and cook until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more. Transfer the steak to a cutting board and tent with aluminum foil to rest. Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat. For the Salad Speed the lettuce over a large platter. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm. 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

"I recently participated in my second 30-Day Metabolic Comeback Challenge at The Exercise Coach. I participated so that I can continue to learn how to eat healthier, and gain more lean muscle mass. By participating in The Challenge, I have learned to make better food choices as well hold me more accountable. I was very happy to found out that I was the male winner as I lost body fat and gained five pounds of lean muscle mass. I would highly recommend The Exercise Coach. 20-Minutes, Twice per week does it. Strength Changes Everything!" - Phil R. Lake Zurich, IL

(NOW OPEN!) Congratulations to Franchise Partners Stan & Monica Czyzyk on the opening of their new location in Medford, NJ! 💫

(NEW STUDIO ALERT!) Congratulations to Franchise Partner Sid Dayal and his team on the opening of their new location in Fremont, CA! 💫