The Exercise Coach Boise

(Recipe of the Week) Burgers and the 4th of July go hand in hand—but that doesn’t mean you have to load up on heavy foods that leave you feeling sluggish. Wrapped in crisp romaine instead of a bun, it’s delicious, satisfying, and perfect for backyard grilling or gathering around the picnic table with friends.

Inside-Out Burgers

(via: https://bit.ly/4aukr2c )

Ingredients:
1 tablespoon extra virgin olive oil
½ cup red onion, diced
½ cup mushrooms, chopped
1 tablespoon balsamic vinegar
2 cups spinach
1 small tomato, diced, liquid drained
1 tablespoon Dijon mustard
Sea salt and pepper, to taste
16 ounces ground bison (can substitute ground grass-fed beef or turkey)
8 leaves romaine lettuce

Directions:
Step 1
Heat oil over medium-high heat. Add onion, cook for 4 minutes. Reduce heat to medium. Stir in mushrooms.

Step 2
Add balsamic vinegar and stir. Cook for 5 minutes, stirring a few times.

Step 3
Add balsamic vinegar and stir. Cook for 5 minutes, stirring a few times.

Step 4
Add spinach and tomato and cook for another minute. Stir in mustard and turn off heat. Season with salt and pepper. Drain off excess liquid and reserve. Cool in refrigerator for 15 minutes.

Step 5
Form bison into 4 evenly sized balls. With your fingers, make a well in the center of each ball. Stuff about 2 tablespoons spinach mixture inside each ball. Seal the top and flatten to form a patty.

Step 6
Grill or broil your burgers.

To grill: Heat your grill pan using a little oil.

When hot, grill each patty for about 2-3 minutes on each side or when desired doneness is reached. Repeat as needed depending on pan size.

To broil: Set oven broiler to "high." Place patties on a foil-lined baking sheet on top oven rack. Broil for about 3 minutes, flip patties over, and broil for about another 2-3 minutes or until burgers reach desired doneness.

Step 7
Let the burgers rest for a couple of minutes. Take 2 romaine leaves and sandwich your burger between them.

Serving Tip: Instead of mayo or sugary ketchup, use a dollop of homemade Creamy Ranch Dressing on top of burger.

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Homemade Creamy Ranch Dressing:

Ingredients:
1 avocado, pitted and sliced
1 teaspoon extra virgin olive oil
Juice from half a lemon
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
½ teaspoon dill w**d (or more if you like dill)
1 tablespoon parsley
1 teaspoon onion powder
⅛ teaspoon sea salt
⅛ teaspoon cayenne pepper

Directions:
Add all ingredients in a blender and blend for about 2 minutes or until you have your desired consistency. Add a little water or lemon juice if you prefer a less "creamy" consistency.

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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

"The staff are wonderful and I really appreciate the support they give. It’s actually fun to go twice a week to work out and have fun doing it."

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(Recipe of the Week) Try this simple, quick and delicious meal for a great, balanced dish perfect for any weeknight.

Ground Turkey Butternut Squash Skillet

(via: https://bit.ly/4uS4iMf )

Ingredients

1 lb ground turkey
1 medium butternut squash, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1⁄2 teaspoon ground cinnamon
Salt and pepper to taste
1⁄2 cup chicken broth
1 bunch kale, stems removed and leaves chopped
1 tablespoon lemon juice
Optional garnish: chopped fresh parsley

Instructions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, approximately 7-8 minutes.
Stir in the cumin, smoked paprika, cinnamon, salt, and pepper, mixing well to coat the turkey and onion mixture.
Add the diced butternut squash to the skillet and pour in the chicken broth. Stir everything together, cover, and let it cook for about 10-12 minutes, or until the squash is tender.
Reduce the heat to low and add the chopped kale. Cover the skillet again and cook until the kale has wilted, about 3-4 minutes.
Stir in the lemon juice, adjust seasoning if necessary, and cook for an additional 2 minutes.
Remove from heat and garnish with chopped fresh parsley if desired. 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

"I recommend the Exercise Coach to everyone, I even told my doctor about it, so she would have an exercise solution that works to recommend to her patients. The studio is welcoming, easy, and efficient. Even when I don’t feel like working out, I can remind myself it is only 20 minutes and then I always go to my appointment. Most important to me is the results I have seen with just 20 minutes two times a week. I loved it so much, I convinced my husband to join. It has been over a year now for both of us and we are the strongest we have been in over a decade. Now, we can easily enjoy hikes or even ski all day without pain."

- Shannon B., Broomfield, CO

(NEW EPISODE) https://bit.ly/4dYzH8l Did you know that most people who struggle to maintain their exercise habit give up within the first 4 months of starting something new? Here's how NOT to become another statistic.

(Recipe of the Week) Light, Quick, Refreshing and Tasty. The perfect dish for summer.

Thai-Style Shrimp with Mango Salad

(via: https://bit.ly/4vPFWmi)

Ingredients for Shrimp and Marinade

1 lemongrass stalk, outer layer removed, bulb and light green parts sliced
1 shallot, roughly chopped
⅓ cup fresh cilantro leaves
⅓ cup fresh mint leaves
3 garlic cloves, peeled
1 green chile, seeded and chopped
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon kosher salt
½ cup coconut cream
1 pound large wild-caught shrimp, shelled and deveined

Ingredients for Mango Salad

2 large yellow mangoes, peeled, pitted, and thinly sliced
1 red bell pepper, stemmed. seeded, and thinly sliced
1 cup fresh cilantro leaves, plus more for garnish
1 small red onion, thinly sliced
¼ English cucumber, sliced into matchsticks
3 tablespoons extra-virgin olive oil
1 teaspoon grated lime zest
2 tablespoons lime juice
1 red Thai chile, seeded and thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon avocado oil
⅓ cup roughly chopped toasted cashews (optional)

Step 1

For the shrimp: In a food processor, combine the lemongrass, shallot, cilantro, mint, garlic, green chile, ginger, cumin, and salt. Pulse a few times, then add the coconut cream. Puree until a smooth paste forms, adding a splash of water if necessary.

Step 2

Place the shrimp in a sealable bag, add the curry paste, and rub the mixture into the shrimp. Refrigerate for at least 15 minutes, while you make the salad, or up to 1 day.

Step 3

For the salad: In a large bowl, mix the mangoes, bell pepper, cilantro, onion, and cucumber. Add the olive oil and lime zest and juice and toss to coat. Stir in the red chile to taste. Season with the salt and pepper.

Step 4

Heat the avocado oil in a nonstick pan over medium heat. Add the shrimp with some of the marinade and cook for 2 to 3 minutes per side, until no longer opaque.

Step 5

Divide the salad among bowls and top with the sautéed shrimp. Garnish with additional cilantro leaves and cashews, if desired.

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