The Exercise Coach Mountain View

09/15/2026

"I appreciate the variety of options on the machines. I can see my personal history for the protocol I am doing. It could be two years since I have done a particular protocol, so it is always interesting to see how I have progressed.

I love the coaches. They are personable and knowledgeable. The studio is nice and the coaches work with me when I have to change my schedule.

I have been very pleased with my progress on the balance tracker and look forward to those sessions, along with the stretch options.

My doctor says that the strength exercises are perfect for my osteoporosis which has since been downgraded to osteopenia! I give a lot of credit to The Exercise Coach for that great improvement in my health."

- Gaynelle J., Fishers, IN

09/13/2026

09/11/2026

(NEW PODCAST) https://bit.ly/3SHWqz7 5 Reasons You Should Take The 30-Day Metabolic Comeback Challenge with us this Fall!

09/10/2026

(NEW EPISODE) https://bit.ly/3TpifUf Breaking down 5 of the top benefits of participating in The Exercise Coach's 30-Day Metabolic Comeback Challenge!

09/09/2026

(Recipe of the Week) A bowl of warmth and goodness packed with protein, veggies, and flavor. Leftovers are great the next day, too!

Beef and Butternut Squash Chili Recipe

(via: https://bit.ly/46KyEFR )

Ingredients

1 lb grass-fed ground beef
1 tbsp avocado oil
1 onion, diced
1 clove garlic, minced
1 bell pepper, diced
3 cups peeled and diced butternut squash
1 can organic diced tomatoes
1 tbsp chili powder
2 tsp cocoa powder
2 tsp cumin
1 tsp oregano
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp sea salt (more as needed)
1 cup beef broth or water
green onions and cilantro, to top

Instructions
Stovetop:
Brown beef in a large saute pan until no longer pink.
In a large soup pot, heat avocado oil to medium high heat. Add onion and bell pepper and cook until translucent. Stir in garlic.
Add browned beef to pot along with butternut squash, diced tomatoes, cocoa powder and all spices. Stir to combine.
Bring to a simmer, and cook, covered, on medium low heat for 1-2 hours (if not more). Test butternut squash to ensure doneness. Add beef stock or water as needed to reach desired consistency. Taste for seasoning and serve.

Slow Cooker:
Add all ingredients to slow cooker and cook for 7-9 hours on low.
Taste for seasoning and serve.

Note: This recipe is approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT

09/08/2026

"This place has changed my life for the better. I feel stronger and more in tune with my body then ever before. I can walk 10-15 miles a week and really trying to eat right. The studio is full of energetic coaches. They push you and give you advice on technique which is so important. 10 out of 10 for me."

- G. Stein, Crown Point, IN

09/06/2026

(NEW EPISODE) Answering Common Body Composition Questions with Guest Will Dahlgren From InBody USA . . . https://bit.ly/4x5UBdf

09/04/2026

(NEW EPISODE) https://bit.ly/4ygPYhr Tune in for our conversation to learn what a body composition scan can show you about your metabolic trajectory . . .

09/03/2026

(Recipe of the Week) This dairy-free coleslaw is made with fresh and crunchy cabbage, carrots, herbs, and a creamy, tangy mayo based dressing. All the flavors you love in a traditional coleslaw recipe but without any sugar or dairy, and ready in just 20 minutes.

Dairy-Free Classic Coleslaw

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

Ingredients

3/4 cup mayonnaise (Primal Kitchen Paleo Mayo Recommended)
2 tablespoons coconut aminos (optional, but adds a bit of sweetness)*
3 tablespoons apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
7–8 cups shredded cabbage
1 cup shredded or julienned carrot
1/2 a small red onion, thinly sliced
1/4 cup chopped parsley, optional

Instructions
Make the coleslaw dressing. Add mayo, coconut aminos, apple cider vinegar, garlic powder, onion powder, kosher salt, and black pepper to a large bowl and whisk to combine.
Add the remaining slaw ingredients. Add cabbage, carrots, red onion, and parsley to the same bowl and toss together using kitchen tongs until veggies are thoroughly coated in the dressing. Season to taste with salt and pepper.
Chill and serve. Refrigerate for at least 15 minutes before serving. Toss together once more to coat the slaw evenly in the dressing and enjoy!

Note: Use homemade paleo mayo or or Primal Kitchen mayo as recommended above 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