The Exercise Coach®

(Recipe of the Week) These garlic basil sautéed shrimp are a super easy to make and incredibly flavorful. Garlic Basil Sauteed Shrimp (via: https://bit.ly/3wHnLpS ) INGREDIENTS: 1 pound of tail on shrimp, cleaned and de-veined 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1 teaspoon kosher salt, or to taste 1/2 teaspoon black pepper 1 teaspoon avocado oil + 3 tablespoons avocado oil, ghee, or coconut oil for frying fresh lemon wedges 1/2 cup fresh basil leaves (can substitute with 1 teaspoon dried basil in the spice mix) DIRECTIONS: Clean, rinse, and pat shrimp dry very thoroughly with paper towels. Transfer to a large bowl and toss with garlic powder, onion powder, smoked paprika, 1 teaspoon avocado oil, salt, and pepper until thoroughly coated with spice mixture. Heat 3 tablespoons avocado oil in a large skillet over medium high heat until oil is hot and shimmering. Add shrimp in batches and cook in a single layer for about 1 minute, until the edges have started to turn pink. Flip and cook on the second side for another minute or so. As soon as the shrimp are done remove to a plate so that they don’t over cook. They will continue cooking a little bit after they are removed from the heat. If you’re shrimp are on the smaller side, you’ll probably want to shorten the cooking time to about 30-45 seconds for each side. They cook much faster than you think, and you want to cook them only until they’re just barely done. Continue cooking shrimp in batches until all of the shrimp are done. Top with a quick squeeze of lemon and all the fresh basil. Serve immediately over rice, salad, pasta, or another favorite dish and ENJOY! Note: This dish is approved for the 30-day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest page: https://bit.ly/3VhrcuT

"I started The Exercise Coach 3 months ago. My first impression that it was very clean with tons of natural lighting and friendly. The coaches have all been so positive and knowledgeable. The workouts are very doable, seemingly low impact, but very intense! 20 mins later you are waking out feeling stronger and more accomplished then when you walked in. When I had a shoulder injury out side of the gym, they were able to curate my workout to accommodate my limitations. I recommend Exercise Coach to everyone! Even if you like you are too busy, or hate exercise, or feel too out of shape- trust me- You can do this and you’ll be better off for it!" - Nicole R., Worthington, OH

(Recipe of the Week) These carrots are roasted until perfectly tender, naturally sweet, and so easy to throw together. Even kids love them! Roasted Parsley Carrots (via: https://bit.ly/3QfPc0F ) Ingredients 1 lb whole carrots 2 tbsp ghee or butter salt to taste 1 1/2 tbsp dried parsley Instructions Preheat oven to 400 degrees. Peel your carrots. Cut into sticks approximately 2 1/2 - 3 inches long and 1/2 - 1 inch wide. Throw your carrots on a baking sheet. They should form a single layer so you don't have carrots on top of carrots. Divide your ghee on top of the carrots in a few little blobs. It will melt while it cooks and spread throughout all the carrots. Salt. Bake for 25-30 minutes. Carrots are done when they're tender and you see some browning. Sprinkle dried parsley over carrots before servings. 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 have been going to Exercise Coach for about three years, and have twice participated in the 30 day challenge. During this most recent challenge, I lost almost 10 pounds, and increased my muscle mass and BMI as a result of better eating and twice-weekly workouts with the "COACH". I find the short, just-right intensity sessions are easy to work into my busy schedule so I have been able to maintain the workouts for these three years. My achievements at Exercise Coach have exceeded my previous attempts of body-building at big-box gyms and various attempts of dieting. I am looking forward to the next 6 months of workouts and the next 30 day challenge." - Myron R., Buffalo Grove, IL

(NEW STUDIO ALERT!) Congratulations to Franchise Partners Dana & Ron Kilgore on the opening of their studio in South County, MO! 💫

(NOW OPEN!!) A big Congrats to Franchise Partner Nathan Cleveringa and his team on the opening of their studio in Aurora, CO! 💫

(NEW STUDIO ALERT!) Congratulations to Franchise Partner Jonathan Mead and his team on the opening of their location in Springfield, VA! 💫

(NOW OPEN!) A big congratulations to franchise partners Lauren and William Gonzales on the Grand Opening of their studio in Green Hills, TN! 💫

(Recipe of the Week) Celebrate Cinco de mayo with this recipe! Grilled or sautéed chicken smothered in a delicious avocado mango salsa is the perfect balance of savory and sweet. It's a healthy entree that really wows! Avocado Mango Chicken (via: https://bit.ly/4aNEiro ) Ingredients Chicken + Marinade 4 chicken breasts 2 tbsp balsamic vinegar 2 tbsp lime juice 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1 tbsp olive oil, extra virgin, This is to keep chicken from sticking to the grill. Avocado Mango Salsa 4 mangoes, peeled, pitted, diced 1 tbsp cilantro, finely chopped 2 tsp lime juice 1/2 tsp salt 1/4 tsp chili powder 1/8 tsp garlic powder 3 avocados, halved, peeled, pitted, diced Instructions Slice the chicken breasts horizontally. This will give you 8 thin cutlets so they'll cook faster and more evenly. Add chicken cutlets, balsamic vinegar, lime juice, salt, black pepper, and garlic powder to a large ziploc bag. Remove excess air from the bag and seal closed. Let chicken marinade for a minimum of 30 minutes. While chicken is marinading combine mango, cilantro, lime juice, salt, chili powder, and garlic powder in a bowl and stir. Do not add the avocado yet as it browns pretty quickly (yes, even with the lime juice). Grill or sauté your chicken depending on your preference. I'm providing instructions for both below. To grill: Preheat grill to medium high heat. Brush marinated chicken with 1 tablespoon of olive oil. Place chicken on the grill. Grill chicken, turning occasionally, until completely cooked through. (For perfect grill marks try to only flip the chicken once.) Grilling time is typically around 9 to 10 minutes total but time varies depending on the thickness of your chicken (we're using cutlets here so they're pretty thin) and how hot your grill gets. To sauté: Add 2 tablespoons of olive oil or another cooking fat to a skillet on the stove. Heat the oil over medium high heat. (You'll know it's ready when the chicken sizzles as you place it in the pan.) Add each chicken cutlet to the skillet in a single layer. Cook for about 4 to 5 minutes. Flip your chicken. Cook for an additional 4 to 5 minutes, or until chicken is cooked through and juices run clear. When you're ready to serve, add the avocado to your mango mixture and gently stir. If you use a ripe avocado, the more you stir the more it will break down. Taste. Add more salt or lime juice if desired. Top each cutlet with the avocado mango salsa and enjoy! 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