The Exercise Coach Peachtree Corners

09/26/2026

https://bit.ly/4xOaWn7 Here's why addressing key areas of our underlying metabolic health is the first domino in creating a better body composition.

09/25/2026

https://bit.ly/4yeoZn4 Tune in to our latest podcast hear clients' stories of what taking the 30-Day Metabolic Comeback Challenge has helped them achieve!

09/24/2026

(NEW EPISODE) Here's why every Exercise Coach client should consider taking a 30-Day Metabolic Comeback Challenge even if weight loss isn't a goal of yours . . . https://bit.ly/4yeoZn4

09/23/2026

(Recipe of the Week) This sweet potato soup is luscious, silky, and seriously good! Sweet potatoes and red onion get roasted and blended to perfection, and topped with crispy bits of cauliflower.

Sweet Potato Soup with Roasted Cauliflower Crumbles

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

Ingredients

Sweet Potato Soup:
1 red onion, cut into large chunks or slices
3 sweet potatoes, cut into chunks (about 6 cups)
2 tablespoons avocado oil or olive oil
1 teaspoon coarse kosher salt
6 cups vegetable broth (see notes)
1/2 inch k**b of fresh ginger
1/2 cup macadamia nuts or cashews

Toppings:
4–6 cups cauliflower florets
a small bundle of chives, chopped
lemon wedges
a drizzle of infused oil (I like a spicy chili oil)

Instructions
Preheat Oven: Preheat the oven to 425 degrees.
Roast Soup Vegetables: Place sweet potatoes and onions on a sheet pan; drizzle with oil, sprinkle with salt. Roast in the oven for 30-45 minutes, until golden brown and softened.
Roast Cauliflower: At the same time, place the cauliflower florets on a second sheet pan, toss with 1 tablespoon oil and 1 teaspoon salt. Roast in the oven for 30 minutes (I just tuck it underneath the sweet potatoes and onions).
Crumble Cauliflower: Break up the cauliflower into smaller bits using the back of a wooden spoon or spatula. Return to the oven for 10-15 minutes to get extra browned.
Blend Soup: Allow the sweet potatoes and onions to cool slightly. Working in two batches, transfer the sweet potatoes and onions to a blender. Add broth, ginger, and macadamia nuts; puree until very smooth.
Serve: Taste and adjust for salt. Serve the soup topped with the roasted cauliflower bits, a sprinkle of chives, a drizzle of oil, and a squeeze of lemon juice. It’s sensory and beautiful!

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

09/21/2026

09/19/2026

(NEW PODCAST) Tune in to our latest episode to learn why The Metabolic Comeback Challenge works and hear from a client who took the challenge and conquered it. We hope this inspires you to take the challenge for yourself! https://bit.ly/4y9tIGU

09/18/2026

(NEW EPISODE) https://bit.ly/4y9tIGU Tune in to learn why The Exercise Coach's 30-Day Metabolic Comeback works so well for people who are busy or have made many attempts to look and feel better in the past with little success. Plus, hear from a real client who took on the 30 Day Challenge and conquered it!

09/16/2026

(NOW OPEN!) Congratulations to Franchise Partners Keith Johnson & Celia Isla on the opening of their new studio in Woodstock, GA!💫

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