The Exercise Coach North Naples

(Recipe of the Week) This is a simple, easy kale salad recipe that is tangy, crunchy, and full of incredible lemon flavor. Easy to make-ahead and ready in less than 10 minutes! It just may become a new staple for family gatherings or holidays.

Easy Kale Salad with Lemon Dressing

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

INGREDIENTS

FOR THE KALE SALAD
2 Bunches dark leafy kale or curly kale (thinly sliced) – about 5-6 cups
1 teaspoon olive oil
kosher salt
black pepper
1/2 cup pistachios or pumpkin seeds
1/2 cup golden raisins or dried cranberries
1/2 cup shredded parmesan cheese
Zest of 1 lemon (about 1 tablespoon)

FOR THE LEMON DRESSING
2 tablespoons fresh lemon juice (about the juice of 2 lemons)
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon maple syrup or honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

INSTRUCTIONS
Add the sliced kale to a medium-size mixing bowl or salad bowl, drizzle on a little olive oil and sprinkle of salt and pepper and lightly massage it for 1 minute to help break it down a little.
Add the 1/2 cup chopped pistachios, 1/2 cup golden raisins, 1/2 cup grated parmesan cheese, and the zest of 1 lemon to the kale and lightly toss everything together.
Make the dressing: Add the juice from the 2 lemons, 1/4 cup apple cider vinegar, 1/4 cup olive oil, 1 tablespoon maple syrup or honey, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to a mason jar with a lid and shake it well until it emulsifies. You can also add all dressing ingredients to a small bowl and whisk until it emulsifies (get’s nice and creamy).
Pour the dressing on the kale salad and toss well.
Serve cold and ENJOY!

Note: To make this dish approved for the 30-Day Metabolic Comeback Challenge, omit parmesan and maple syrup in dressing recipe or swap for a homemade balsamic. Use golden raisins or unsweetened dried cranberries.
Find all recipes of the week on our Pinterest boards: https://bit.ly/2WMQchR

"At the age of 69, I am alive, happy and for the first time, succeeding with exercise and weight loss that feels right for me. It has taken a long time to reach this place, but I believe you can change and succeed at any age.

I walked into the Exercise Coach and instantly felt at home. It was more like finding my home. The Coaches couldn’t have been more welcoming and encouraging. They helped me feel a sense of hope and that I could accomplish my goals. They have been, enthusiastically, with me all through this journey keeping me going even at the very last push or pull.

The exercises are tough. When I started I wasn’t sure I could do them. Now, I arrive and wonder what each session will bring. Exercises I could not do (or do well) at the beginning of my journey, amaze me that I am doing them and getting stronger. Although, I must admit that bike still gets to me!

In an intimate environment, with proven exercises, coaches believing in me, a new spirit was born within me. I want to exceed the previous exercises each time I work out, which I guess makes me a bit of a fanatic. Being fanatical would never have been a word associated with me before.

These are the things I was looking for when I joined. Like everyone-weight loss; getting my body in better shape; trying one more attempt at managing what felt was a life out of control. But over time, my true goal came through. I just want to feel comfortable in my body. Whatever that takes, this is my goal. I wonder if this is what most of us want. So, even at the age of 69, I will accomplish this goal through The Exercise Coach program. With exercise and eating healthy I will accomplish what has been a lifelong dream. I am so grateful to have found The Exercise Coach and for all the support the coaches give me. Just as “Queen” says, “We are the champions”, we all are! I just happen to be the biggest champion right now!"

- Nancy P., Northbrook, IL

Meet Joetta

Meet Joetta! ---> https://bit.ly/3wX48If

Meet Joetta

(Recipe of the Week) Scallops are easy to make and provide a lovely, impressive, yet simple meal. To keep this dinner lightning-fast, serve it with a quickly sautéed veg like green beans or spinach. Simply cook in the same skillet in any remaining butter.

Scallops with Cilantro Lime Butter

(via: https://bit.ly/3782LM8)

Ingredients
1½ lb sea scallops, muscles removed (see tip)
1 tsp sea salt, divided
½ tsp ground black pepper, divided
5 tbsp organic unsalted organic butter, softened, divided
1 tbsp avocado oil
2 tbsp finely chopped fresh cilantro
¼ tsp grated lime zest + 2 tsp fresh lime juice
1 clove garlic, minced

Preparation
1. Using a paper towel, pat scallops completely dry. Sprinkle with ¾ tsp salt and ¼ tsp pepper. Heat a large skillet on medium-high; melt 1 tbsp butter with oil, swirling to coat. Working in batches if necessary, add scallops to pan and cook, undisturbed, until bottoms are golden and crusty, 1½ to 2 minutes. Flip and cook just until bottoms are golden and crusty, 1½ to 2 minutes more. Transfer to a plate; cover to keep warm.

2. Meanwhile, in a small bowl, mash together remaining 4 tbsp butter, cilantro, lime zest and lime juice. Season with remaining ¼ tsp each salt and pepper.

3. Reduce heat to medium-low. Add garlic to pan; cook, stirring, for 30 seconds. Add cilantro-lime butter, stirring to melt butter and incorporate garlic. Divide scallops among 4 plates; spoon butter mixture over top.

Tip: Scallops have a tough muscle that holds them in their shells. To remove it, use your fingers and simply pull off the small tab of flesh running vertically down the edge.

Note: This dish is approved for the 30-Day Metabolic Comeback Challenge provided that organic butter or ghee is used. Find all Recipes of the Week on our Pinterest boards//bit.ly/2WMQchR

"I’ve always been an avid snow skier! At the age of 62 I am proud of the fact I can still go out and enjoy myself. However, the last time I skied was March 2019, and my legs seemed weak, and it made me a bit nervous!

I started training with The Exercise Coach in Feb 0f 2020 and I can honestly say my recent skiing experience was 100% better! I was able to ski 2 full days on a very aggressive mountain with long and intensive runs. I had no concern about my lets “giving out.” As a matter of fact, I outlasted my 31 year-old son!

Thank you, Exercise Coach Team, for helping me get stronger!"

- Sara R., Huntersville, NC

(Recipe of the Week) This Creamy Turkey & Kale Soup is a wonderful, quick, one-pot meal that is simple, delicious and so comforting.

Turkey & Kale Soup

(via: https://bit.ly/3JyCh4D)

INGREDIENTS
1 large yellow onion, diced
1 cup celery, diced
1 cup carrots, diced
3 cloves garlic, sliced
1 lb ground turkey
1.5 tsp sea salt
3 tsp fresh thyme
1/4 cup green onions, sliced
1 tsp dried basil
1 tsp dried oregano
2 cups acorn squash, peel and chopped into cubes
3 cups chicken bone broth
1 cup additive free, full fat coconut milk
1 cup water
4 cups chopped curly kale

INSTRUCTIONS
In a large stock pot, heat olive oil on medium heat.
Add onions, celery, carrots and garlic and sauté for 5 minutes stirring frequently (until onions are translucent)
Add ground turkey and sea salt, thyme, green onions, basil and oregano. Sauté for 3 -5 minutes allowing the meat to brown and mix with the seasoning.
Add acorn squash, broth, coconut milk and water. Taste for salt and adjust accordingly. Bring to a boil.
Reduce heat, cover and simmer for 20 – 30 minutes to allow squash to soften.
Add kale and stir to wilt, another 3-4 minutes.
Serve warm.

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

"If you haven't tried this place out yet and there is a location near you - give it a try!

The Exercise Coach has been a critical part of my health and wellness journey that has led to more energy, productivity and a 60 lbs (and counting) weight loss - only a 20-minute commitment twice a week!"

- Steven W., Bannockburn, IL

Timeline photos

(Recipe of the Week) Here's a festive idea to celebrate St. Patrick's Day. A Green Bell Pepper Frittata is a great way to start the day and have a little fun doing it!

Bell Pepper and Potato Frittata

(via: https://bit.ly/3id2jOW)

Ingredients
4 thin slices green bell pepper (sliced into 1/4-inch thin slices crosswise)
4 large eggs
4 large egg whites
kosher salt and pepper (to taste)
1 teaspoon olive oil
1/4 cup minced shallots
1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces
1/4 tsp garlic powder
1/4 tsp paprika

Instructions
Preheat the oven to 400°F.
Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.
Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes.
Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.
Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.
Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.

Note: Swap white potatoes for sweet potatoes or other veggies 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/3u75XOb