The Exercise Coach Coppell

https://bit.ly/4cd8m2F This is your brain on strength training . . .

(NEW EPISODE) https://bit.ly/4tSkTyE We all want to prevent cognitive decline as we age. Learn about the exciting research that shows how strength training helps to prevent this!

(Recipe of the Week) These easy air fryer chicken tacos are bold, tender, and ready in under 30 minutes—topped with a fresh mango avocado salsa that takes them over the top.

Easy Chicken Tacos with Mango Avocado Salsa

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

Ingredients

For the Chicken Tacos
▢1½ pounds boneless skinless chicken thighs
▢1 teaspoon Diamond Crystal kosher salt
▢2 tablespoons paleo mayonnaise
▢1½ tablespoons chili powder
▢1 teaspoon ground cumin
▢½ teaspoon garlic powder
▢½ teaspoon dried oregano
▢¼ teaspoon crushed red pepper flakes or cayenne pepper (optional)
▢8 grain free tortillas corn tortillas or butter lettuce leaves

For the Mango Avocado Salsa
▢1 cup diced ripe mango Use yellow skin mangos like Ataulfo, Honey, Champagne, and Manila.
▢½ cup diced Hass avocado
▢¼ cup finely diced red onion sweet white onion will also work
▢2 tablespoons minced fresh cilantro
▢1 tablespoon extra virgin olive oil
▢⅛ teaspoon crushed red pepper flakes or cayenne pepper (optional)
▢¼ teaspoon Diamond Crystal kosher salt and more to taste
▢1 tablespoon fresh lime juice

Instructions
Grab the chicken thighs and sprinkle diamond crystal kosher salt all over the surface.
Then, toss the salted chicken thighs in the mayonnaise until there is a uniform thin coating of mayonnaise on the chicken. Set aside.
In a small bowl, combine the chili powder, ground cumin, garlic powder, dried oregano, and crushed red pepper or cayenne pepper (if using). Stir well to combine.
Sprinkle the taco seasoning blend on the top of the chicken until it is uniformly coated. Toss well and make sure the seasoning gets in all the nooks and crannies.
Heat an air fryer to 400°F and when it’s hot, arrange the chicken thighs in a single layer in the basket.
Air fry for about 10 to 13 minutes or until the top is browned and the thickest part of the chicken thigh is 175°F (it’s safe to eat at 165°F, but will taste best at 175° to 195°F).
While the chicken is cooking, make the mango avocado salsa. In a large bowl, combine the diced mango, avocado, red onion, cilantro, extra virgin olive oil, red pepper flakes (if using), salt, and lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
Heat tortillas in a dry skillet for 30 seconds per side until warm and pliable. If you're keeping things grain-free, butter lettuce leaves work great as wraps.
Dice up the cooked chicken, pile it into warm tortillas or lettuce wraps, and top with a spoonful of mango avocado salsa. Add extra lime or hot sauce if you like. Enjoy immediately!

Note: Use grain-free tortillas such or lettuce leaves as recipe calls for 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

(NEW EPISODE) Strength training not only makes your muscles stronger and healthier, it actually makes your skin stronger and healthier. One more way that strength training is anti-aging...https://bit.ly/4cx4F81

https://bit.ly/4trL8vi (NEW EPISODE) Can strength training really help improve skin appearance?

"Everyone at The Exercise Coach really cares about the well-being of each of their clients. They listen to assure that individual needs are always considered when determining specific exercises that should be included as well as excluded when designing a client’s exercise program. The coaches are all kind and considerate, “know” their clients, and interact appropriately during exercise appointments. The “one on one” approach is unlike that of other gyms or training facilities, setting The Exercise Coach apart, and the tendency to specialize in clients whose needs are unique makes Exercise Coach a leader in this niche. I highly recommend The Exercise Coach."

- Gary J., Northville, MI

https://bit.ly/3NKCwRz Kicking off a NEW SERIES! Resistance Training Reverses Aging: Introduction

(Recipe of the week) This sweet potato chowder is a hug in a bowl! Made with lots of greens and crunchy pancetta and pepitas for topping, it's a perfect weeknight meal.

Sweet Potato Chowder

(via: https://bit.ly/47DHCpt )

Ingredients
4 ounces pancetta, diced
1 tablespoon unsalted butter
1 sweet onion, diced
3 garlic cloves, minced
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground sage
¼ teaspoon freshly ground nutmeg
½ cup chopped carrots
3 cups chopped sweet potato, about 1 inch in size
5 cups reduced-sodium chicken stock
⅓ cup cream, half and half or coconut cream/milk
2 cups chopped tuscan kale
3 tablespoons roasted salted pepitas, for topping

Instructions
Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.
Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.
Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the cream/halfhalf/etc. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!
A few minutes before serving, stir in the kale. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.
Serve with the pancetta and pepitas for topping.

Note: Use uncured, no-sugar pancetta and coconut milk 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

(Recipe of the Week) Chicken Salad is an easy lunch or make-ahead meal that is always satisfying. Add some diced avocado, and serve it in a lettuce wrap or all by itself for a great whole-food quick meal.

BLT Chicken Salad

(via: https://bit.ly/4bXO9h8 )

ingredients

4 cups chicken, cooked and shredded or sliced
6 strips bacon, cooked and crumbled
1 cup tomatoes, diced
1/2 cup celery, diced (optional)
1/4 cup red onion, finely diced
1/4 cup green onion, thinly sliced
1/2 cup mayonnaise (or sour cream)
1 tablespoon apple cider vinegar (or lemon juice)
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/2 teaspoon dried chives
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

directions
Mix the chicken, bacon, tomatoes, celery, red onions, and green onions.
Mix the mayo, vinegar, parsley, dill, chives, garlic powder, onion powder, salt, and pepper.
Mix the salad with the dressing and enjoy, preferably with or in lettuce!

Notes: Use paleo mayo or homemade and bacon that is uncured, no-sugar-added 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