The Exercise Coach North Naples

(Recipe(s) of the Week) We've got a GREAT resource for a Thanksgiving Menu that will nourish you and your loved ones without the heavy and unhealthy ingredients that leave you weighed down. Check out our WHOLE-FOOD THANKSGIVING MENU here ---> https://bit.ly/36U48Kh

(Recipe(s) of the Week) We've got a GREAT resource for a Thanksgiving Menu that will nourish you and your loved ones without the heavy and unhealthy ingredients that leave you weighed down. Check out our WHOLE-FOOD THANKSGIVING MENU here ---> https://bit.ly/36U48Kh

Timeline Photos

(Recipe of the Week) Sheet Pan Garlic Butter Baked Salmon with crispy potatoes, asparagus and a garlic butter sauce with a touch of lemon. A complete meal on one tray using minimal ingredients you already have in your kitchen! Full of flavor and so easy to make!

GARLIC BUTTER BAKED SALMON
(via: https://bit.ly/39SGyhG)

INGREDIENTS
1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
2 tablespoons olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon cracked black pepper, divided
4 (6 oz | 170 g) skinless salmon fillets
2 1/2 tablespoons minced garlic, divided
2 tablespoons fresh chopped parsley
1/3 cup freshly squeezed lemon juice
1/2 cup melted unsalted butter
3 bunches asparagus, (18 spears, woody ends removed)
2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
1 lemon sliced to garnish

INSTRUCTIONS
Heat oven to 400°F. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
Push potatoes to one side of the sheet pan and arrange salmon down the center. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.
Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

Note: Swap white potatoes for sweet potatoes or butternut squash to make this dish approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards.

(Recipe of the Week) Sheet Pan Garlic Butter Baked Salmon with crispy potatoes, asparagus and a garlic butter sauce with a touch of lemon. A complete meal on one tray using minimal ingredients you already have in your kitchen! Full of flavor and so easy to make!

GARLIC BUTTER BAKED SALMON
(via: https://bit.ly/39SGyhG)

INGREDIENTS
1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
2 tablespoons olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon cracked black pepper, divided
4 (6 oz | 170 g) skinless salmon fillets
2 1/2 tablespoons minced garlic, divided
2 tablespoons fresh chopped parsley
1/3 cup freshly squeezed lemon juice
1/2 cup melted unsalted butter
3 bunches asparagus, (18 spears, woody ends removed)
2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
1 lemon sliced to garnish

INSTRUCTIONS
Heat oven to 400°F. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
Push potatoes to one side of the sheet pan and arrange salmon down the center. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.
Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

Note: Swap white potatoes for sweet potatoes or butternut squash to make this dish approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards.

Meet Todd 🎉💪

I have been an avid exerciser for my entire life. I am also a physician who treats metabolic disorders and obesity. I have had a gym membership wherever I have lived for the last 46 years. Yes, I am older. Last year my wife introduced me to The Exercise Coach as she was considering becoming a member. In the last year, I have gained 4 pounds of muscle and have remained trim.

When I initiated this program, I had concerns about my shoulder which have arthritis and bone spurs. Each machine was individually tailored to my needs. Despite lifting heavyweight, I have never hurt my shoulder. This would often happen when I lifted at a gym by myself. This regimen can be tailored to your needs as well. I hope that I improve my patient's quality of life and prevent chronic disorders. I highly recommend The Exercise Coach to my patients who need to improve their strength, balance, and lose weight.

Meet Todd 🎉💪

I have been an avid exerciser for my entire life. I am also a physician who treats metabolic disorders and obesity. I have had a gym membership wherever I have lived for the last 46 years. Yes, I am older. Last year my wife introduced me to The Exercise Coach as she was considering becoming a member. In the last year, I have gained 4 pounds of muscle and have remained trim.

When I initiated this program, I had concerns about my shoulder which have arthritis and bone spurs. Each machine was individually tailored to my needs. Despite lifting heavyweight, I have never hurt my shoulder. This would often happen when I lifted at a gym by myself. This regimen can be tailored to your needs as well. I hope that I improve my patient's quality of life and prevent chronic disorders. I highly recommend The Exercise Coach to my patients who need to improve their strength, balance, and lose weight.

(Recipe of the Week) Oven Roast Turkey Breast – it’s smothered in rich butter, savory herbs and vibrant garlic then roasted to golden brown perfection. Easy prep and delicious results! Perfect for your Thanksgiving meal.

(via: https://bit.ly/2HB6C7Q)

Ingredients
6 lb. bone-in skin-on turkey breast, fresh or frozen and fully thawed*
1/2 cup unsalted organic butter, softened
1 Tbsp minced garlic (3 cloves)
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage or parsley
Salt and freshly ground black pepper
1 large yellow onion, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
2 celery ribs, cut into chunks

Instructions
Preheat oven to 325 degrees. Move oven rack one level below center.
Carefully separate skin from breast using a large spoon or the handle of a wooden spoon, while leaving outer edges if skin intact (so butter doesn't just seep out).
In a mixing bowl stir together butter, garlic, thyme, rosemary, sage and season with some salt and pepper.
Dab chicken dry with paper towels. Rub about half of the butter mixture all over underneath the skin then remaining half over.
Season all over with salt and pepper.
Add onion, carrot and celery to a medium roasting pan. Place a roasting rack over veggies if you have one (otherwise you can just place turkey directly over vegetables).
Place turkey skin side up on rack. Roast in preheated oven until center or thickest portion registers 165 on an instant read thermometer, about 2 to 2 1/4 hours.
Let turkey rest on a carving board tented with foil for about 10 minutes before carving.

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/2WMQchR

(Recipe of the Week) Oven Roast Turkey Breast – it’s smothered in rich butter, savory herbs and vibrant garlic then roasted to golden brown perfection. Easy prep and delicious results! Perfect for your Thanksgiving meal.

(via: https://bit.ly/2HB6C7Q)

Ingredients
6 lb. bone-in skin-on turkey breast, fresh or frozen and fully thawed*
1/2 cup unsalted organic butter, softened
1 Tbsp minced garlic (3 cloves)
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage or parsley
Salt and freshly ground black pepper
1 large yellow onion, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
2 celery ribs, cut into chunks

Instructions
Preheat oven to 325 degrees. Move oven rack one level below center.
Carefully separate skin from breast using a large spoon or the handle of a wooden spoon, while leaving outer edges if skin intact (so butter doesn't just seep out).
In a mixing bowl stir together butter, garlic, thyme, rosemary, sage and season with some salt and pepper.
Dab chicken dry with paper towels. Rub about half of the butter mixture all over underneath the skin then remaining half over.
Season all over with salt and pepper.
Add onion, carrot and celery to a medium roasting pan. Place a roasting rack over veggies if you have one (otherwise you can just place turkey directly over vegetables).
Place turkey skin side up on rack. Roast in preheated oven until center or thickest portion registers 165 on an instant read thermometer, about 2 to 2 1/4 hours.
Let turkey rest on a carving board tented with foil for about 10 minutes before carving.

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/2WMQchR

Timeline Photos

(Recipe of the Week) Try these Healthy, Whole-Food Halloween Snacks and Treats! No step-by-step recipe for many of these, just fun presentation ideas. Find links for these and more on our Pinterest boards: https://bit.ly/3ggDpL1

"I have been a member for 3 months at The Exercise Coach, and I love it! The staff are excellent coaches, and the studio is immaculately clean and personal. During the last three months, I have lost 9 pounds, my BMI went down 1.4%, and best of all, my blood pressure went from hypertension stage 2 to normal! Not only do I feel great, but I am crushing the golf ball; my drives are way farther than they have ever been. To say I am pleased is an understatement! What are you waiting for? Do yourself a favor and try it!" - Kathryn



"I joined the Exercise Coach, and just three short months later, I am down 10 pounds and -1.2% BMI. Not only are my jeans more comfortable, but my strength has grown tremendously! I am always trying to score a best on every machine each time! After just two 20-min workouts a week, this is genuinely better than any gym I have ever joined. The Staff are so encouraging and knowledgeable, I highly recommend giving it a try". - Trevor

- Kathryn & Trevor, Parker CO

"I have been a member for 3 months at The Exercise Coach, and I love it! The staff are excellent coaches, and the studio is immaculately clean and personal. During the last three months, I have lost 9 pounds, my BMI went down 1.4%, and best of all, my blood pressure went from hypertension stage 2 to normal! Not only do I feel great, but I am crushing the golf ball; my drives are way farther than they have ever been. To say I am pleased is an understatement! What are you waiting for? Do yourself a favor and try it!" - Kathryn



"I joined the Exercise Coach, and just three short months later, I am down 10 pounds and -1.2% BMI. Not only are my jeans more comfortable, but my strength has grown tremendously! I am always trying to score a best on every machine each time! After just two 20-min workouts a week, this is genuinely better than any gym I have ever joined. The Staff are so encouraging and knowledgeable, I highly recommend giving it a try". - Trevor

- Kathryn & Trevor, Parker CO

(Recipe of the Week) Loaded with fresh tomatoes, basil, and garlic, this bruschetta chicken is a quick and easy dinner recipe that's delicious enough for company.

Bruschetta Chicken

(via: https://bit.ly/3jiom7y)

Ingredients
Bruschetta
4 Roma tomatoes seeded and diced
3 cloves garlic minced
3 Tbsp. olive oil
2 tsp. balsamic vinegar
2 Tbsp. fresh basil chopped
1 tsp. salt
1/4 tsp. fresh cracked pepper
Chicken
4 medium boneless skinless chicken breasts uniformly sized
1 tbsp salt and pepper
2 tbsp. avocado or refined coconut oil
Instructions
Stir together all bruschetta ingredients in a medium bowl and set aside. If desired, gently pour out excess liquid after a few minutes, if tomatoes are very watery.
Heat 2 teaspoons oil over medium heat. Season both sides of chicken breasts with plenty of salt and pepper. Gently add chicken breasts to skillet without overcrowding. Cook the first side for 8 minutes without moving. Flip chicken breasts and cook second sides 2-4 minutes or until cooked through, about 161-162º F internal temperature. Transfer to a plate and let rest 5 minutes.
After resting chicken breasts for 5 minutes, transfer chicken to serving plates and top generously with bruschetta.

Note: This dish is approved for 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/2WMQchR

(Recipe of the Week) Loaded with fresh tomatoes, basil, and garlic, this bruschetta chicken is a quick and easy dinner recipe that's delicious enough for company.

Bruschetta Chicken

(via: https://bit.ly/3jiom7y)

Ingredients
Bruschetta
4 Roma tomatoes seeded and diced
3 cloves garlic minced
3 Tbsp. olive oil
2 tsp. balsamic vinegar
2 Tbsp. fresh basil chopped
1 tsp. salt
1/4 tsp. fresh cracked pepper
Chicken
4 medium boneless skinless chicken breasts uniformly sized
1 tbsp salt and pepper
2 tbsp. avocado or refined coconut oil
Instructions
Stir together all bruschetta ingredients in a medium bowl and set aside. If desired, gently pour out excess liquid after a few minutes, if tomatoes are very watery.
Heat 2 teaspoons oil over medium heat. Season both sides of chicken breasts with plenty of salt and pepper. Gently add chicken breasts to skillet without overcrowding. Cook the first side for 8 minutes without moving. Flip chicken breasts and cook second sides 2-4 minutes or until cooked through, about 161-162º F internal temperature. Transfer to a plate and let rest 5 minutes.
After resting chicken breasts for 5 minutes, transfer chicken to serving plates and top generously with bruschetta.

Note: This dish is approved for 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/2WMQchR

"I am so grateful I was introduced to The Exercise Coach. After training with my coaches, I have gotten stronger. My muscles have tightened up and I continue to see progress in my physical appearance.
All the trainers are personable and truly customize your workout to suit your goals. For me, working with The Exercise Coach has truly helped to put me in a healthier state of living. I would recommend The Exercise Coach to anyone looking to enhance their life. I am so excited to continue on my exercise journey with them. Thank you, Exercise Coach team, I am grateful for you all."

- Sabrina E., Schaumburg, IL

"I am so grateful I was introduced to The Exercise Coach. After training with my coaches, I have gotten stronger. My muscles have tightened up and I continue to see progress in my physical appearance.
All the trainers are personable and truly customize your workout to suit your goals. For me, working with The Exercise Coach has truly helped to put me in a healthier state of living. I would recommend The Exercise Coach to anyone looking to enhance their life. I am so excited to continue on my exercise journey with them. Thank you, Exercise Coach team, I am grateful for you all."

- Sabrina E., Schaumburg, IL

(Recipe of the Week) A fresh, simple side to any meal. Quinoa (a seed) is a great grain-free choice to use as a base to add your favorite protein, or add to a salad for additional texture and flavor!

Quinoa Salad Recipe

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

Ingredients
1-1/2 cups quinoa, rinsed and well drained
3 cups water
1/4 cup plus 2 tablespoons olive oil
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 garlic cloves, minced
6 tablespoons minced fresh parsley
6 tablespoons minced fresh mint
1-1/2 teaspoons salt
1 cup cherry tomatoes, halved
2 mini cucumbers, sliced
1 medium sweet red pepper, chopped
1/2 cup chopped red onion
Directions
1. In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl. Cool slightly.
2. In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.

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/33Q1Vyg

(Recipe of the Week) A fresh, simple side to any meal. Quinoa (a seed) is a great grain-free choice to use as a base to add your favorite protein, or add to a salad for additional texture and flavor!

Quinoa Salad Recipe

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

Ingredients
1-1/2 cups quinoa, rinsed and well drained
3 cups water
1/4 cup plus 2 tablespoons olive oil
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 garlic cloves, minced
6 tablespoons minced fresh parsley
6 tablespoons minced fresh mint
1-1/2 teaspoons salt
1 cup cherry tomatoes, halved
2 mini cucumbers, sliced
1 medium sweet red pepper, chopped
1/2 cup chopped red onion
Directions
1. In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl. Cool slightly.
2. In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.

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/33Q1Vyg