The Exercise Coach North Naples

Fitness studio franchise opens new location in West Chester

Congratulations to owners Veronica Sterling and Billy Cottle on the news feature of their newly opened West Chester, OH. Check it out here ---> https://bit.ly/3x7lhMk

Fitness studio franchise opens new location in West Chester A franchise fitness studio has opened a new location in West Chester Twp.

(BREAKING NEWS) The Exercise Coach approach has always been based on the scientific evidence that Strength Changes Everything. Decades of research support that brief, Right-Intensity Strength Training led by a personal coach, can reverse age-related muscle loss and change every system in the body for the better.

Now, all of this research and science is available in one place: The Strength Changes Everything Scientific Support Paper! Written by medical, fitness, and research experts, this paper will reveal how you can get the results that matter most to you though our uniquely data-driven, coach-led, 20-minute workouts. Download it Here ---> https://bit.ly/3ct9AYh

Listen to Brian Cygan, co-author of this paper, talk about it in more detail in episode 28 of the Strength Changes Everything Podcast ---> https://bit.ly/3pxol1L

(BREAKING NEWS) The Exercise Coach approach has always been based on the scientific evidence that Strength Changes Everything. Decades of research support that brief, Right-Intensity Strength Training led by a personal coach, can reverse age-related muscle loss and change every system in the body for the better.

Now, all of this research and science is available in one place: The Strength Changes Everything Scientific Support Paper! Written by medical, fitness, and research experts, this paper will reveal how you can get the results that matter most to you though our uniquely data-driven, coach-led, 20-minute workouts. Download it Here ---> https://bit.ly/3ct9AYh

Listen to Brian Cygan, co-author of this paper, talk about it in more detail in episode 28 of the Strength Changes Everything Podcast ---> https://bit.ly/3pxol1L

Podcast Episode 28: The Science of Why Strength Changes Everything | Exercise Coach

(New Podcast Episode🎤) Brian reveals a project he's been working on . . . Check it out here! ---> https://bit.ly/3pxol1L

Podcast Episode 28: The Science of Why Strength Changes Everything | Exercise Coach Brian and Amy explore the scientific research that shows that strength training is the ultimate exercise for combatting the aging process, getting into the best shape of your life, and how those principles are applied to every workout session at the ...

(Recipe of the Week) Steak Bites with Sweet Potatoes and Peppers are one-skillet wonder you’ll return to again and again! Easy, fast, filling and nutritious, this is really good real food at it’s most delicious.

(via: https://bit.ly/2SaD8CW)

Ingredients
1 large sweet potato (about 12 ounces), diced into 1" pieces
1 tsp sea or kosher salt
1 lb flat iron or sirloin steak, diced into 1" pieces
3 tbsp olive oil, divided
2 cloves garlic, minced
2 bell peppers, seeded and diced into 1" pieces
4 green onions, thinly sliced
2 tbsp coconut aminos
2 tsp cracked black pepper
2 tbsp fresh chopped cilantro

Instructions
Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate.
Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.
Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.
Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes.
Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

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) Steak Bites with Sweet Potatoes and Peppers are one-skillet wonder you’ll return to again and again! Easy, fast, filling and nutritious, this is really good real food at it’s most delicious.

(via: https://bit.ly/2SaD8CW)

Ingredients
1 large sweet potato (about 12 ounces), diced into 1" pieces
1 tsp sea or kosher salt
1 lb flat iron or sirloin steak, diced into 1" pieces
3 tbsp olive oil, divided
2 cloves garlic, minced
2 bell peppers, seeded and diced into 1" pieces
4 green onions, thinly sliced
2 tbsp coconut aminos
2 tsp cracked black pepper
2 tbsp fresh chopped cilantro

Instructions
Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate.
Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.
Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.
Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes.
Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

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

"In December of 2019, I sustained serious injuries in a car accident that put me on the sidelines for several months. Then COVID hit! I vowed in 2021 that I would rededicate my efforts to strength training and healthy eating. The trainers at The Exercise Coach have been a tremendous help with strengthening my back and helping me focus on diet, strength and cardio. The method works!! I’ve continued to gain in strength, keep my back issues at bay, and renew my exercise efforts. Twice a week for twenty minutes of maximum effort on that day! Find that small amount of time in your schedule and invest in yourself. You will not be sorry. Thank you Exercise Coach!"

- Dan E., Buffalo Grove, IL

#TestimonialTuesday

"In December of 2019, I sustained serious injuries in a car accident that put me on the sidelines for several months. Then COVID hit! I vowed in 2021 that I would rededicate my efforts to strength training and healthy eating. The trainers at The Exercise Coach have been a tremendous help with strengthening my back and helping me focus on diet, strength and cardio. The method works!! I’ve continued to gain in strength, keep my back issues at bay, and renew my exercise efforts. Twice a week for twenty minutes of maximum effort on that day! Find that small amount of time in your schedule and invest in yourself. You will not be sorry. Thank you Exercise Coach!"

- Dan E., Buffalo Grove, IL

#TestimonialTuesday

Happy Memorial Day from all of us at The Exercise Coach!

Happy Memorial Day from all of us at The Exercise Coach!

(Recipe of the Week) This fresh, flavorful salad features seasonal produce and would be a hit at your Memorial Day meal. Pairs great with any grilled meat and is sure to satisfy.

Cherry Tomato and Asparagus Salad

(via: https://bit.ly/3wBU5os)

Ingredients

1 pound asparagus, trimmed and halved
6 cups halved cherry, grape, and pear tomatoes in varied colors
½ cup crumbled gorgonzola or feta cheese
1 ripe avocado, cut into cubes
1 cup sliced basil leaves

Dressing:
¼ cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon pepper

Directions
Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Note: Omit cheese 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/2WMQchR

(Recipe of the Week) This fresh, flavorful salad features seasonal produce and would be a hit at your Memorial Day meal. Pairs great with any grilled meat and is sure to satisfy.

Cherry Tomato and Asparagus Salad

(via: https://bit.ly/3wBU5os)

Ingredients

1 pound asparagus, trimmed and halved
6 cups halved cherry, grape, and pear tomatoes in varied colors
½ cup crumbled gorgonzola or feta cheese
1 ripe avocado, cut into cubes
1 cup sliced basil leaves

Dressing:
¼ cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon pepper

Directions
Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Note: Omit cheese 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/2WMQchR

"I am so grateful I found The Exercise Coach. I was diagnosed with Multiple Sclerosis in 1998. For ten years previous I had exercised five times a week. The M.S. affected my legs and balance, and I would get so weak when I would try to exercise. I wouldn’t have any stamina for it, so I gave up and my walking became increasingly worse. I especially missed weightlifting. Then I found The Exercise Coach, I love it! It feels so great to know I am doing something to make my body feel stronger again. I am walking mostly without the help of a cane and feel stronger every week. I look forward to going. The trainers and people I get to work with are incredible people. They are so encouraging and cheer me on every step of the way. Thank you!!"

- Robyn C., Sandy, UT

"I am so grateful I found The Exercise Coach. I was diagnosed with Multiple Sclerosis in 1998. For ten years previous I had exercised five times a week. The M.S. affected my legs and balance, and I would get so weak when I would try to exercise. I wouldn’t have any stamina for it, so I gave up and my walking became increasingly worse. I especially missed weightlifting. Then I found The Exercise Coach, I love it! It feels so great to know I am doing something to make my body feel stronger again. I am walking mostly without the help of a cane and feel stronger every week. I look forward to going. The trainers and people I get to work with are incredible people. They are so encouraging and cheer me on every step of the way. Thank you!!"

- Robyn C., Sandy, UT

(Recipe of the Week) This soup is super comforting and hearty. It’s so warming and flavorful, it’s ridiculous! It’s a soup that can easily be a meal, no salad or bread needed. We hope you enjoy!

Sweet Potato Chowder

(via: https://bit.ly/3fwMcK1)

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, such as 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. 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 no-sugar pancetta or no-sugar bacon as an alternative as well as coconut cream (or full fat coconut milk) to make this dish approved for the 30-Day Metabolic Comeback Challenge. You can also omit pancetta all together if you cannot find a sugar-free version. Find all Recipes of the Week on our Pinterest Boards: https://bit.ly/2WMQchR

(Recipe of the Week) This soup is super comforting and hearty. It’s so warming and flavorful, it’s ridiculous! It’s a soup that can easily be a meal, no salad or bread needed. We hope you enjoy!

Sweet Potato Chowder

(via: https://bit.ly/3fwMcK1)

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, such as 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. 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 no-sugar pancetta or no-sugar bacon as an alternative as well as coconut cream (or full fat coconut milk) to make this dish approved for the 30-Day Metabolic Comeback Challenge. You can also omit pancetta all together if you cannot find a sugar-free version. Find all Recipes of the Week on our Pinterest Boards: https://bit.ly/2WMQchR