The Exercise Coach Claremont

Here is the 2023 updated EWG Guide to Pesticides in Produce. The Dirty Dozen are foods you should avoid buying unless organic. The Clean 15 can be purchased without the need to buy organic.

(Recipe of the Week) This delicious soup is the perfect meal when you want something warm and comforting that doesn’t feel too heavy. As an added bonus, it calls for leftover or pre-cooked chicken for a shorter cooking time that gets this recipe done in under 30 minutes.

Mediterranean Lemon Chicken Soup

(via: https://bit.ly/3y3dHEX )

INGREDIENTS:

•1 tablespoon olive oil
•1 large shallot, finely diced
•3 garlic cloves, minced
•1 teaspoon sea salt
•2 small zucchini, grated
•1 teaspoon fresh thyme, plus extra for garnish
•4 cups pulled leftover cooked chicken, skinless (pasture-raised if possible)
•5 cups chicken broth
•2 pasture-raised egg yolks*
•3 large lemons, juiced (about ⅓ cup)
•3 cups cauliflower rice
•¼ teaspoon fresh ground black pepper

DIRECTIONS:

1. Melt the olive oil in a large pot over medium heat. Once the oil is hot, add the shallots, garlic, and salt. Cook until translucent, about 1 minute, stirring constantly to avoid burning.

2. Add the grated zucchini and cook for another minute until softened.

3. Add the thyme, chicken, and broth. Bring to a boil then reduce to a simmer. Cover and simmer for 10 minutes.

4. While the soup is simmering, prepare the egg yolk in a bowl and the lemon juice in a separate bowl. Make sure that one of the bowls is large enough to add some liquid from the hot broth to temper the eggs later. (Tip: You can save the egg whites in the refrigerator to use for an omelet the next day!)

5. Once the broth has simmered for 10 minutes, remove the lid and reduce the heat to low. Whisk the egg yolks and lemon juice together in the larger bowl. Then slowly pour in one ladle of the hot broth while whisking to avoid clumping.

6. Pour the egg and lemon mixture into the pot of soup while stirring, then add the cauliflower rice.

7. Remove from heat and add the black pepper. Serve immediately with extra lemon wedges and garnish with thyme leaves, 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

"The Exercise Coach has increased my flexibility and strength. I walk all day for my job and I know that the workouts have increased my overall fitness. My golf swing has continued to improve and I don’t experience back or hip pain." -David

"We are in our second year as members and the coaches are like family. My balance has improved and my back is definitely stronger. The benefits of just 20 minutes twice a week are amazing." - Joan

- David and Joan D., Parker, CO

Timeline photos

(Recipe of the Week) Classic side dish turned into the perfect breakfast entree. Bacon and eggs make these twice baked breakfast sweet potatoes great for brunch.

Twice Baked Breakfast Sweet Potatoes

(via: https://bit.ly/3ZyK3Db )

Ingredients
4 sweet potatoes medium - not too small, on the larger side is fine
Coconut oil or ghee to coat before baking
Sea salt for baking
6 slices nitrate free bacon sugar free
1 red bell pepper diced
1 Tbsp ghee or butter flavored coconut oil
bunch scallions thinly sliced
tsp Primal palate breakfast seasoning optional
Sea salt and black pepper to taste
8 eggs

Instructions
Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil or parchment paper. Scrub your potatoes and coat them in coconut oil or ghee with your hands, then sprinkle sea salt all around. Poke each with a fork a few times to release steam.
Bake potatoes in the preheated oven for 1 hour or until soft on the inside (times will vary depending on the thickness of your potatoes)
While potatoes bake, cook the bacon - heat a large, heavy skillet over medium-high heat until crisp; drain on paper towels and set aside.
Once bacon is done, reserve a tsp or 2 of the fat to sauté the pepper. Cook peppers over medium high heat, stirring, for just a minute until softened, then remove from heat.
Cut each potato in half with a sharp knife. Carefully scoop out the inside of potatoes (using a spoon) in a mixing bowl, leaving a thin layer around the skins.
Mash, then stir in the ghee or coconut oil and breakfast seasoning until smooth. Crumble in the cooked bacon and stir in the sauteed peppers and sliced scallions, then season with salt and pepper to taste.
Spoon the mixture into the potato skins to fill all, then make a large groove in the center of each one for the egg.*
Carefully crack an egg into center of each potato half, then bake (at 400 degrees) for another 15 minutes until eggs are cooked to preference. Season with salt and pepper and garnish with extra bacon and scallions. Serve immediately 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

Timeline photos

Please vote for us in the personal trainer category https://sgvn.bestinvoting.com/

If so inclined you may vote 1x per day until the deadline. Thank you for your continued support

"When I turned 49 last September, I decided that this would be the year I would focus on myself. I spent the better part of my 30s & 40s struggling with my weight and I didn’t want to head into my 50s with the same problems.

I heard about The Exercise Coach on Facebook and thought a free consultation would be a great start. Then I decided to give it 1 month to see if I actually stuck with it. 6 months later I am hooked! You can’t beat a 20 minute workout, 3 times per week, with a personal trainer! I feel stronger, healthier, and lighter in all my clothes."

- Amy M., Cinco Ranch, TX

(Recipe of the Week) This paleo jambalaya recipe is surprisingly easy to make, packed with protein and veggies, loads of zesty flavor and low in carbs. A soon to be staple in your household!

Paleo Jambalaya

(via: https://bit.ly/3ZiIARQ )

INGREDIENTS:

•1 pound boneless skinless chicken thighs or breasts cut into 1 inch pieces
•2 tablespoons cajun seasoning
•Sea salt and black pepper (if the cajun seasoning doesn’t contain salt
•3 tablespoons olive oil or avocado oil, divided
•12 oz package cooked andouille sausage sliced into rounds
•1 small onion diced
•1 green bell pepper diced
•1 red bell pepper diced
•2 stalks celery diced
•1 jalapeño pepper seeded and finely diced
•4 cloves garlic minced
•14.5 ounce can crushed tomatoes no salt added
•1 teaspoon sea salt
•1/2 teaspoon ground black pepper
•1 teaspoon dried thyme
•1/4-1/2 teaspoon red pepper flakes optional
•1 cup thinly sliced okra can be frozen
•2 cups chicken broth or stock, or bone broth
•1 pound raw shrimp tails on or off, peeled and deveined
•12 oz frozen cauliflower rice
•Sliced green onions for garnish

DIRECTIONS:

1.Season the chicken pieces all over with 1 tablespoon of the cajun seasoning plus salt and pepper. In a large dutch oven, add 1 tablespoon oil over medium high heat, then add the sliced sausage and cook until browned, stirring occasionally. Remove to a plate.
2.Add another tablespoon of oil only if needed, and sauté the chicken until cooked through and golden brown. Remove to a plate and set aside.
3.Add the final tablespoon of oil and lower the heat to medium. Add the onions, peppers and celery and cook until fragrant and soft, then add the jalapeno and garlic and cook another 30 seconds. Stir in the crushed tomatoes, sea salt, pepper, thyme and red pepper flakes, if using.
4.Stir in the okra, cooked chicken and sausage, broth, and remaining cajun seasoning and simmer for 5 minutes. Stir in the shrimp and cook about 3-5 minutes or until cooked through. After 2 minutes of cooking the shrimp, stir in the cauliflower rice as well.
5.Taste and adjust the salt pepper, and spice. Serve right away, garnished with thinly sliced green onions - 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

"Investing in my physical well-being is as simple as 20 minutes, twice a week. The Exercise Coach program is now a part of that investment.

My goal when I started with the program over 6 months ago was to build core and physical strength, tone my aging body, and build endurance. With the guidance of the coaches and my commitment to aging well, my goals are being met.

The studio is clean and welcoming. The coaches are pleasant, knowledgeable, about the machines, and always encouraging. They create and individualized exercise program to accommodate personal goals, health, and fitness. It is easy to switch appointment times or days when conflicts or weather require a change.

It’s never too late to begin investing in your physical well-being.

P.S. – This summer, thanks to The Exercise Coach, I will be wearing sleeveless tops for the first time in 10 years."

- Rebecca R., Portland, OR

Here we go again! Love our clients!

Know Your Pros: Jennifer Smith of The Exercise Coach

https://youtu.be/gwkt_2nhxLw

I had the recent opportunity to talk to Opaleye about our business and what we do at The Exercise Coach. Check out their series "Know Your Pros" to learn about other businesses in the area. If you would like to talk about your business let me know!

Know Your Pros: Jennifer Smith of The Exercise Coach Jennifer Smith is the owner of two franchises at The Exercise Coach. Her facilities in Glendora and Claremont offer better results in less time with their 20...

(Recipe of the Week) St. Paddy's Day is coming up! Treat yourself to a homemade, protein-rich, healthy Shamrock Shake! Yum!

Healthy Shamrock Shake

(adapted from: https://bit.ly/41M6RBo )

Ingredients:
½ - 1 Banana, ripe frozen
1 scoop Vanilla Coach Fuel (Pure Paleo, WheyCool, or Vegemeal, or Pure Pea)
1 cup Spinach
1/4 tsp Peppermint extract
1/2 tsp Vanilla extract
1 handful Ice
1/2 cup unsweetened coconut, cashew, or almond milk
Coconut whipped cream and fresh mint* (optional for garnish)

Instructions:
Blend all ingredients, top with optional garnish, and enjoy!

Note: This recipe is approved for the 30-Day Metabolic Comeback Challenge provided that Pure Paleo, Vegemeal, or Pure Pea are used.

Thank you for these reviews! 20 minutes does work!

(Recipe of the Week) This Cobb Salad with Cilantro Lime Marinated Shrimp is made with a variety of vegetables, and topped with a succulent shrimp marinated with cilantro and lime. It is the perfect side dish, or hearty enough to be a stand-alone meal!

COBB SALAD WITH CILANTRO LIME MARINATED SHRIMP

(via: https://bit.ly/3XXt5hc )

Ingredients
1 head Romaine lettuce
1/2 head Iceberg lettuce
1 pound Shrimp, cleaned with tail off
10 Cherry tomatoes
1/2 ripe Avocado
1/4 cup Cucumber, chopped
1 whole Egg, hard boiled
1/4 cup Bacon, cooked and chopped
1/4 cup Blue cheese, crumbled
1/4 cup Parmesan cheese, shredded

Cilantro Lime Marinade for Shrimp
1 Lime, juiced
1/4 cup Olive oil
1/4 cup Cilantro, diced
Salt and pepper to taste

Instructions
In a medium size bowl with a lid, add the shrimp, cilantro, olive oil, and lime juice. Add salt and pepper to your desired taste. Mix well, and cover and refrigerate for at least one hour.
Chop the romaine and iceberg lettuce into bite size piece. Dice the tomatoes, avocado, cucumber, and hard boiled egg and set aside.
Using a large platter or a bowl, begin layering the lettuce first. Next, assemble the vegetables in rows.
Add the marinated shrimp, cheeses, and bacon into neat rows also.
Serve with desired dressing on the side.

Note: Omit cheeses 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

"I started with THE EXERCISE COACH in November 2020. I was very hesitant about joining because I always quit everything. I signed up for one month with the mindset that I would 'try it'.

Here I am, January 2023 and I’m still a member. I must admit that I have not been the most ideal member because I often miss, reschedule, or cancel. My 2023 goal is NOT to miss unless I am on vacation or so I’ll I cannot possibly work out.

I am Type 2 Diabetic, have balance issues, and suffer from essential tremors in my hands. I can honestly say my balance has improved a great deal and my A1C was recently so impressive (5.3) that I. Was taken off my metformin. I am down 36 lbs since joining The Exercise Coach. I signed up for the new challenge and plan to win. I did win one of the other challenges.
This is the best money I have ever spent on myself. The trainers are professional, kind, patient and understanding. The encouragement I have been given gives me the confidence that I need to continue with this program. I plan to put 100% effort into me during 2023. I have no doubt that I will reach my goas by the end of 2023. Thank you, Exercise Coach team, for the patience and guidance since I started. Please continue to push me to the fullest."

- Susie S., Dyer, IN

Timeline photos

Finally got a best on chest press today, my last best was from 2021. Also narrowing in on another best on the row, was so close today. Who can get a best this week?

Challenge has started, let's go challengers!

We LOVE our clients! Happy Valentine's Day from all of us at The Exercise Coach!

(Recipe of the Week) Here is a whole-food, protein-packed treat for your Valentine. You can feel good serving a treat with love that is nourishing to your body!

Whole-Food Brownie Bites

(via: https://bit.ly/3DuWura )

Ingredients
1 cup mashed bananas
1/2 cup smooth almond butter (can sub for cashew butter or a nut butter alternative, no sugar added)
1/4 cup unsweet cacao or cocoa powder
1 scoop of protein powder (Coach Fuel or Coach Fuel-DF vanilla or chocolate)

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a mini muffin tin with mini muffin liners- For smaller brownie bites, you'll need at least 15. Ensure each muffin tin in greased generously.
In a high-speed mixing bowl, combine all your ingredients and blend/mix until smooth.
Spoon brownie mixture into each muffin tin, filling until just full. As there is no baking powder needed, they generally won't rise.
Bake for 12-15 minutes, or until a skewer/toothpick comes out just clean. Allow to cool in the muffin tin completely. For best results, refrigerate once cooled for several hours.

Notes

Brownie bites need to be kept refrigerated but taste amazing from the freezer too. Top with crushed almonds, coconut or Lilly's Dark Chocolate.

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

Muscle Quality Matters More than Movement Quantity - Edge Magazine

Muscle Quality Matters More than Movement Quantity - Edge Magazine At The Exercise Coach® we are on a mission to be the perfect fit for people who feel that standard workouts don’t work for them. Standard workouts and the

Lunch for the challenge! Meal prep on your own or to purchase is a great way to eat healthy when pressed for time.

Use exercisecoachglendora or exercisecoachclaremont discount code

"I struggled with some weight that I couldn’t lose. After doing the challenge, I was able to lose around 11 pounds in 30 days! I don’t think I would have been able to reach that goal without the support and motivation that The Exercise Coach team gave me.

They were always motivating me every time I came for an exercise session, always asking about how I was doing in the challenge and what obstacles I was facing. I remember I came in for a session one day and I was feeling down because I couldn’t find enough food variety to keep me motivated, and the coaches kept suggesting a lot of different things I can eat that are healthy, and even gave me a few recipes to try! I was happy to have that support at a time when I thought I couldn’t do it anymore. I plan to continue this challenge and work on incorporating it into my lifestyle.

Thank you team, for everything you do, and for always motivating me and keeping my energy levels high!"

- Sherry G., Westchase, FL