The Exercise Coach - Memorial 2

13/03/2024

(Recipe of the Week) Buffalo Cauliflower makes for a great snack or appetizer, and is such a simple recipe too!

Buffalo Cauliflower

(adapted from: https://bit.ly/3P5VMWT)

Ingredients:

1 small head cauliflower
2 eggs, whisked
1 cup blanched Almond Flour
1/2 cup Buffalo Sauce (I use Primal Kitchen or Franks Red Hot)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp sea salt
1/4 tsp pepper

For the ranch sauce:
1/2 cup cashews (soaked for 4+ hrs) + 1 lemon + 1 garlic clove + 1/3 cup water + 2 tbsp unsweetened coconut milk + 2 tbsp fresh dill + sea salt & pepper

Instructions:

Preheat the oven to 425 degrees.
Cut the cauliflower into pieces.
Prepare the dipping mixture by putting 2 eggs in a bowl and the almond flour, garlic powder, onion powder, salt & pepper in another bowl.
Dip each piece of cauliflower into egg mixture and then roll into flour mixture. Place on baking sheet.
Continue until you have coated all of the cauliflower.
Place on baking sheet.
Bake for 25 minutes until pieces are a little crispy on the edges. Make sure to shake up halfway through to prevent from sticking.
Put the baked cauliflower back into the bowl & pour the hot sauce on top. Completely coating the cauliflower. Pour back onto baking sheet.
Place in the oven for an additional 8 minutes. Then broil on HIGH for 1 minute. Option to broil longer but keep an eye on them!
For the ranch sauce, combine all the ingredients in the food processor and blend. (You’ll have to blend it for a little until cashew pieces are blended completely.

Note: this dish is approved for the 30-day Metabolic Comeback Challenge if using a challenge approved dressing. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

12/03/2024

(NEW STUDIO ALERT!) Congratulations to Franchise Partners Bill & Char Holmes on the opening of their 2ND STUDIO! The Exercise Coach Powell is now OPEN! 💫

12/03/2024

01/03/2024

The Metabolic Comeback program gives clients at The Exercise Coach the tools they need to combine Whole-Effort Exercise with Whole-Food Nutrition. We see our clients make significant progress in their body composition, leading to meaningful improvements in their overall health. We are proud of clients like this one, and the MANY MORE that are experiencing improvements like these every day.

28/02/2024

The Exercise Coach's new location in Avon, Ohio featured in the press! The AI driven technology unique to The Exercise Coach allows us to deliver the safe, effective, efficient workouts that allow our clients to get great results in a fraction of the time. Check it out! --->

The machines at "The Exercise Coach" not only monitor your progress and keep you in check, but they also adapt to your every move.

22/02/2024

(Recipe of the Week) This beautiful Farmer's Market Frittata recipe may become your new go-to! Full of protein and fresh, seasonal flavors, it is sure to be a hit!

Farmer's Market Frittata

via: https://bit.ly/49KBIBy

Ingredients:

2 medium sweet potatoes, peeled
2 medium zucchini
2 medium yellow squash
1 small red onion, peeled
3 tablespoons ghee
1 teaspoon Himalayan pink salt
½ teaspoon black pepper
12 large pasture-raised eggs
4 ounces sheep or goat feta cheese (optional)

Method:

1. Preheat the oven to 450°F.
2. Slice the sweet potatoes into ⅛-inch rounds using a mandoline or sharp knife. Repeat this process with the zucchini, squash, and onion.
3. Arrange the vegetables, standing up, in a circular pattern that follows the edge of a 12-inch cast-iron skillet.
4. Melt ghee in a small bowl and combine with the salt and pepper. Pour half of the ghee over the vegetables. Cover the skillet and transfer to bake in the oven for 15 minutes. After 15 minutes remove the cover and continue baking for 15 more minutes.
5. While the vegetables are roasting, whisk the eggs until smooth in a mixing bowl.
6. When the vegetables have baked for 30 minutes, remove from the oven and pour the rest of the ghee into the skillet, trying to
coat all the surfaces of the skillet. Pour the whisked eggs into the skillet and top with feta (if using).
7. Bake for 5-10 minutes, until the frittata is slightly puffed and just set, you can check for doneness by poking a knife in the center to see if it comes out clean. When done, remove from the oven, allow to cool slightly and serve warm or at room temperature.

Note: Omit Feta 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

22/02/2024

Cheering on the many Exercise Coach Clients experiencing what we call "The Metabolic Comeback". Whole-Effort Exercise + Whole-Food Nutrition = A Whole New You

20/02/2024

Congratulations to Franchise Partners Mike & Andrea Sims on the opening of their 3RD LOCATION! The Exercise Coach is NOW OPEN in Keller, TX! 💫