The Exercise Coach - Cary/Morrisville

(NEW EPSIODE) https://bit.ly/4gbJNUB Here's why you should consider strength training prior to an upcoming surgery and how long you can expect it to take to regain what you lost following a pause.

(NOW OPEN!) Congratulations to Franchise Partner Vladimir Thomas and his team on their Grand Opening in Braselton, GA! 💫

(NEW STUDIO ALERT!) Congratulations to Franchise Partner David Streitz and his team on the Grand Opening of their new location in Plainfield, IL! 💫

(NEW PODCAST) https://bit.ly/3UbYD63 What is muscle memory and will it help me to rebuild my strength if I have to take time off from workouts?

(Recipe of the Week) Simple ingredients can create the most extraordinary meals. This light, vibrant cod dish brings together ripe tomatoes, briny capers, olives, and garlic for a burst of freshness with every bite.

Cod with Tomato, Capers and Garlic

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

Ingredients
2 tomatoes, diced
¼ cup Kalamata olives, pitted and diced
1½ tablespoons capers, with a little juice from jar
1 jalapeno pepper, finely diced (to taste)
2 scallions, chopped
2 cloves garlic, finely minced
1 tablespoon red wine vinegar
1½ tablespoons extra virgin olive oil, divided
4 4-ounce cod fillets
Sea salt and pepper to taste
¼ cup fresh parsley

Step 1
In a bowl, mix tomatoes, olives, capers, jalapeño, scallion, garlic, vinegar, and ½ tablespoon oil. Tip: Make ahead of time and store in refrigerator for 20 minutes to an hour before using. The flavors increase with time.

Step 2
Season fish with salt and pepper. Heat skillet with 1 tablespoon oil over medium-high heat. Add fish and cook for 3 minutes without touching. Reduce heat to medium. Flip fish over.

Step 3
Add tomato mixture and cook another 3-5 minutes or until fish is done and sauce is heated through. Fish is cooked when it is flaky or it reaches an internal temperature of 140 degrees.

Step 4
Turn heat off and stir in parsley. Serve fish over a bed of greens and spoon extra tomato sauce over greens.

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 studio near me always feel calm and welcoming. The trainers greet me and I feel at home. I’ve been training there for over two years and my body at 77 is transformed. I’ve been carefully coached in the correct form to provide a safe way to target essential muscle groups. Big gyms feel foreign to me, but I look forward to my sessions twice a week with this great group."

- Eve L., River Oaks, TX

https://bit.ly/3REanxw Why eating processed and ultra-processed foods can cause us to gain weight so quickly . . .

(NEW PODCAST) Revealing some bombshell research about processed foods in today's episode . . . https://bit.ly/3REanxw

(Recipe of the Week) This zucchini noodle and shrimp bowl checks all the boxes: quick to make, packed with protein and antioxidants, and easy on digestion.

Zucchini Noodle Bowl with Seared Shrimp

(via: https://bit.ly/4waN38D)

Ingredients
2 medium zucchini, spiralized into noodles
8–10 large shrimp, peeled and deveined
1 tbsp extra virgin olive oil or ghee
½ cup chopped bell pepper
½ cup cherry tomatoes, halved
1 tbsp chopped chives
1 tbsp lemon juice
½ tsp cumin
Salt and pepper to taste
Optional garnish: chopped parsley or cilantro

Method

Heat olive oil or ghee in a skillet over medium-high heat. Add shrimp, cumin, salt, and pepper. Sear 2–3 minutes per side until pink and cooked through.
Remove shrimp and set aside. In the same pan, lightly sauté zucchini noodles for 1–2 minutes (don’t overcook).
Toss noodles with bell peppers, tomatoes, lemon juice, and chives.
Divide into bowls, top with shrimp, and garnish with herbs.

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