The Exercise Coach Wildwood

If you've ever wanted to improve your body's metabolic function, the secret is a Whole-Effort Exercise combined with Whole-Food Nutrition. At The Exercise Coach, we call this formula "The Metabolic Comeback". Learn all about it here! --->

The Metabolic Comeback

"As a working mom of 3, my fitness has taken a back burner over the last 10 years. I’ve tried many exercise regimens in the last few years, but haven’t been able to sustain much. I heard about The Exercise Coach from a friend and, skeptical, gave it a try. I’ve been attending for the last few months and I am shocked at the results. I already feel myself developing strength and arms are getting more toned. Because the workouts are so short, I am able to get the sessions every week without sacrificing getting things done at home or work. When I started, I told my husband “There is no way two 20 minutes workouts will get any results, but I’ll just give it a try”. I am so thankful I found this place."

-Irene M., Upper Arlington, OH

(Recipe of the Week) One of the best arts of summer is grilling. It’s so easy to season or marinate some meat and then throw it onto the grill for a quick, easy and tasty meal!

Balsamic Grilled Chicken with Avocado

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

INGREDIENTS:

1 pound boneless skinless chicken breasts or thighs, pounded thin
1/4 cup balsamic vinaigrette
8 ounce fresh mozzarella ball, sliced (or 1 cup shredded mozzarella)
1 large avocado, sliced or diced
1 cup tomato, diced
2 tablespoons basil, sliced

DIRECTIONS:

Marinate the chicken in the balsamic vinaigrette for 20 minutes to overnight.
Shake off the excess marinade and grill (or pan fry) over medium-high heat until cooked through, about 3-5 minutes per side.
Place the cheese on top of the chicken and let it melt.
Enjoy the grilled chicken topped with avocado, tomato, and basil.

Note: This dish is approved for the 30-day Metabolic Comeback Challenge provided that mozzarella is omitted. Find all Recipes of the Week on our Pinterest Boards: https://bit.ly/3VhrcuT

(Recipe of the Week) This Greek Salmon and veggie skillet is packed with flavor, healthy, filling and perfect for weeknights. It’s a simple dinner that you’ll want on repeat in your house!

One Skillet Greek Salmon

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

INGREDIENTS:

5 salmon fillets skin on or off
2 teaspoons dried oregano
1 teaspoon garlic powder
Sea salt and black pepper
2 tablespoon avocado oil
3-4 cloves garlic minced
14 oz cauliflower rice I buy it pre-riced
2 handfuls chopped kale about 3 cups
1/3 cup broth
Zest of one lemon
1 tablespoon lemon juice
3/4 cup kalmata olives pitted and halved
1/3 cup sun-dried tomatoes
1/2 small red onion diced
3 tablespoons feta cheese (optional)
parsley for garnish

DIRECTIONS:

Pat the salmon dry with paper towels and season all over the the oregano, garlic powder and salt and pepper.
Heat a large skillet over medium high heat and add the oil. Once hot, place the salmon in the skillet flesh side down, and cook about 4 minutes on the first side, flip, and cook another 3 minutes or until cooked to preference. Using tongs, remove to a plate and set aside. If you don't like the crispy salmon skin, peel it off once cooled slightly.
Meanwhile, make sure all your veggies are chopped and ready to go. Heat the same skillet over medium-low heat and add the garlic. You shouldn’t need more oil but add another tablespoon if you do. Sauté the garlic 30 seconds, then raise the heat to medium add in the cauliflower rice, kale, broth, and lemon zest and juice, stir. Cook until the kale and cauliflower is softened, (about a minute) then add in the olives, sun-dried tomatoes, and onion and cook until the onion softens.
Place the salmon back in the skillet and cook just long enough to heat through, about 30 seconds. Sprinkle the feta over the salmon and veggies and garnish with parsley if desired. Enjoy!

Note: Omit Feta to make this dish is approved for the 30-day Metabolic Comeback Challenge.

"We have been going to the Exercise Coach for 2 ½ years now. Prior to joining The Exercise Coach we struggled to maintain a regular exercise routine, and no program that we tried seemed to last for more than a few months, at best. We own a construction company and don’t have a lot of extra time outside of work, especially during the week, so the last thing we wanted to do in our free time was go to the gym. Annette had put on extra weight and we both have chronic joint issues, so we worried about being able to keep up with our grandkids as we age. We love The Exercise Coach for many reasons. We get a good strength routine done in only 20 minutes! We are guaranteed a small number of people present during our session, so we’re never waiting for any machine. The coaches are present, helpful, and able to modify any exercise, if necessary, for an injury, etc.

Annette has lost almost 30 lbs since we first started at Exercise Coach, and we have both built our strength to a point that we can much more easily pick up our growing grandkids, and do more activities that we enjoy.

We have taken up kayaking, and we know the added muscle gained at The Exercise Coach has made this activity, as well as many others, much easier for us. We would recommend The Exercise Coach to anyone!

- Earl & Annette J., Sandy, UT

(Recipe of the Week) This Berry Salad is summer in a bowl. It’s bright and refreshing, requires hardly any chopping and all the ingredients can be prepped ahead of time for an easy, stress-free potluck salad side. You can customize the Berry Salad with your favorite ingredients or whatever you have in your garden!

Spinach Berry Salad

(via: https://bit.ly/3Yz5aGg )

INGREDIENTS:

Berry Spinach Salad

•10 cups baby spinach leaves
•1/2 cup strawberries sliced**
•1/2 cup blueberries
•1/2 cup raspberries
•1/2 red onion thinly sliced then quartered
•1 sweet apple chopped or thinly sliced
•1 Kiwi peeled, sliced and quartered (optional)

Dressing

Any challenge approved poppyseed dressing! (ex: primal kitchen)

DIRECTIONS:

Combine Spinach Salad ingredients in a large bowl and toss to combine. If serving entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, drizzle dressing on individual salad servings. Season with freshly ground salt and pepper to taste.

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

(Recipe of the Week) Nothing screams summer like these easy paleo pork chops served with the most refreshing grilled peach salsa. Comes together in less than 30 minutes and it's a delicious and juicy combo!

Pork Chops with Peach Salsa

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

INGREDIENTS:

4 thick cut pork chops
2 tsp chili powder
2 tsp allspice
Salt and pepper to taste

Grilled Peach Salsa

2 peaches pitted and halved
2 tsp avocado oil
1/2 red onion diced
1 plum tomato diced
2 tbsp chopped cilantro
1 tbsp lime juice
1 tsp extra virgin olive oil
Salt and pepper to taste

DIRECTIONS:

Preheat the grill to medium high heat.
Season the pork all over with chili powder, allspice, salt, and pepper.
Brush the cut sides of peaches with avocado oil.
Add both the peaches (cut side down) and the pork to the grill, and cover.
Grill the peaches for 5 minutes and remove to cool while the pork cooks. Grill the pork for 4-6 minutes per side until the internal temperature reaches 145 degrees F.
Let the pork chops rest for 5 minutes. While they rest, make the grilled peach salsa.
Dice the grilled peaches and add to a bowl with the rest of the ingredients for the grilled peach salsa. Mix well.
Serve pork chops with grilled peach salsa on the side or spooned over the meat.

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

"The Exercise Coach has a one-of-kind technology that is unlike anything I have ever experienced. If you want to improve your strength and your health, The Exercise Coach is for you. It takes only 20-minutes, two times a week. You will see results!"

- Cindy F., Southlake, TX

(Recipe of the Week) These grilled chicken kabobs are delicious, colorful, and easy to make. The chicken is incredibly juicy, and the veggies are grilled to perfection.

Juicy Grilled Chicken Kabobs with Vegetables

(via: https://bit.ly/3NRu3b2 )

INGREDIENTS:

1 pound boneless skinless chicken breast
2 tbsp olive oil
2 tablespoons red wine vinegar
1 tsp salt
½ tsp black pepper
2 red bell pepper
2 small zucchini
1 red onion
½ tsp paprika
½ tsp garlic powder
½ tsp oregano
1 tbsp parsley chopped

DIRECTIONS:

Start by soaking the wooden skewers in cold water for at about 30 minutes.
Chop the chicken breast and vegetables into 1-inch pieces. Place the chicken in a large bowl and season with olive oil, vinegar, garlic powder, paprika, oregano, salt, and pepper. Toss to combine and place in the refrigerator to marinate for at least 30 minutes.
To thread the kabobs: Thread a piece of chicken and then a piece of red onion, red bell pepper, zucchini onto the skewer. Repeat until you the skewer is full.
Preheat grill to medium-high heat and coat with non-stick cooking spray.
Grill the chicken skewers for 5-7 minutes on each side or until chicken is cooked through.
Transfer to a serving plate and sprinkle with fresh parsley and serve. Serve warm with your favorite side dish.

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

"As an ER Physician I basically spend my entire career managing critical often terminal end of metabolic disease and sarcopenia. I administer and prescribe medications every day to manage symptoms of advanced disease knowing that these medications provide no prevention and certainly no cure for illnesses such as heart disease, stroke, cancer, dementia. Exercise, though, strength training most of all, is highly effective preventive medicine.

The Exercise Coach provides precision doses of systematic muscle overload with immediate moment to moment feedback resistance training which remains the only way to build muscle; and provides this dose of "medication" in 20 minutes 2-3 times weekly. There is absolutely no other exercise program on the planet that can offer this much benefit per minute of time.

The Exercise Coach is extraordinarily efficient and effective. The state of the art equipment and resistance protocols are like taking a precise dose of preventive medicine. Not only is the resistance precisely calibrated to each specific person based on their individual strength and fitness, but each moment of the lifting range of motion is precisely calibrated as well. This precision provides a very well tuned systematic progressive muscle / tissue overload while avoiding excessive muscle / tissue overload that leads to counterproductive fatigue and injury.

The Exercise Coach takes computerized hydraulic resistance equipment that only a few years ago was available only to the world's most elite athletes and makes it accessible to the masses. This system replaces what would have required an hour or more in a gym with an expert personal trainer carefully moving heavy weight plates and makes it manageable in a fraction of the time.

The Exercise Coach is unquestionably a significant leap forward in the world of personal health."

- Dr. Matt Epp, Northwest Omaha, NE

Artificial Intelligence Technology-Enabled Exercise Coach Franchise Helps Woman Regain Strength, Mobility After Devastating COVID-19 Hospitalization, Foot Amputation https://bit.ly/3rnXc67

(Recipe of the Week) Try this simple and satisfying dinner this week!

Grilled Garlic Steak Salad

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

INGREDIENTS:

Spicy Garlic Dressing

•1/3 cup olive or vegetable oil
•2 tablespoons chopped fresh parsley
•3 tablespoons red wine vinegar
•1 tablespoon lemon juice
•1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
•½ teaspoon crushed red pepper flakes
•2 cloves garlic, finely chopped

Salad

•1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
•1 large red or yellow bell pepper, cut into strips
•1 cup sliced mushrooms (3 ounces)
•¼ teaspoon salt
•1/8 teaspoon pepper
•6 cups bite-size pieces salad greens

DIRECTIONS:

•Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.

•Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.

•Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.

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

"I started going to The Exercise Coach in June 2022, because I needed to gain more strength throughout all muscle groups. I let myself go during the pandemic, which I am sure many did. I had a few concerns with using the equipment since I had a disk fused in my back, but my fears were alleviated by the explanation of how the equipment works and how it would be beneficial for my back muscles. I also have asthma and psoriatic arthritis, which using the resistant exercise equipment has been beneficial to me. The coaches are great to work with and I enjoy the private exercise coach that I get to work with each time I go to the facility. I really do enjoy doing the resistant training in two twenty-minute workouts. The Coaches are always pushing me to do my best.

I missed the first Metabolic Challenge, so when it came up again in February 2023, I thought I need to see if it will work for me. I struggled in the past losing weight and found out it was because I have a slow metabolism. My Coach asked me if I had read the Nutrition Playbook yet, and of course I had not, so I started with the book, and went from there. The Nutrition Playbook has such valuable information and recipes, along with what to eat and to stay away from. There was support on Facebook, which included other members' stories, and what was working for them, along with some delicious recipes. The founders of The Exercise Coach were also helping us to achieve our goals, Coaches from other facilities, along with our own facility Coaches. I applied all that I learned to my daily eating habits, and I have found it is not as hard as I thought it would be. I was shocked to hear that I had won the Metabolic Challenge in our facility. I am not kidding when I say, I had tears of joy, because I just could not believe it. I was proud of myself, and what I accomplished, and I think everyone that participated should be proud too. This is now a lifestyle change that I will continue because the Metabolic Challenge worked for me where other diet plans failed. I am glad that I participated in this challenge and will continue to work hard to achieve the goals I have now set for myself. I just want to thank the Coaches at my facility, because they pushed me to keep going."

-Sonja P., Sandy, UT

We hope you have a safe and happy 4th of July! 💫

"I knew I needed strength training… isn’t that what our wellness -directed healthcare providers tell us? Strength training help us to continue to embrace life-gracefully. My main issue was “How could I follow my healthcare providers recommendations in a safe and consistent manner? So about 2 years ago, I saw an ad for Exercise Coach On Facebook. I did a little googling to research the company and rest is history. Now, The Exercise Coach is part of my life. I am stronger, somewhat leaner and I hope to continue progressing under the guidance of all the great coaches at The Exercise Coach."

- Susie F., St. Louis, MO

(Recipe of the Week) Watermelon, Blueberries, Apples, Feta, and a fresh lemon mint dressing combine to make this a refreshing summer salad that is perfect for a Patriotic Celebration!

Watermelon and Blueberry Salad
(Via: https://bit.ly/3r4DSuy )

INGREDIENTS:

• 5 lb Seedless Watermelon
• 8 oz blueberries
• 2 medium sized apples*
• 1/2 cup crumbled or cubed feta
• 1/3 cup chopped fresh mint
• Juice of 1 lemon about 2-3 Tbsp
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Honey

DIRECTIONS:

1.Begin by preparing the fruit. Chop up the watermelon into 1-inch cubes and place into a large bowl or trifle. Rinse and dry the blueberries and add to the watermelon. Peel and core your apple, chop into small cubes or pieces (about 1/2 inch).

2. Add chopped fresh mint.

3. In a small bowl, whisk together lemon juice, red wine vinegar, and honey.

4. Pour over top of the salad, and toss together to make sure the fruit is evenly coated. Top with feta to serve.

Note: this dish is approved for the 30-day Metabolic Comeback Challenge provided feta and honey are omitted. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT)

"I have been attending The Exercise Coach a little over 10 weeks. At first I didn’t believe that 2x a week 20-minutes each session would be effective, but with suggested easy changes in diet and their excellent communication by text and email, I am getting great results. I am getting stronger, slimmer and it is not that hard to push myself to get to two twenty-minute sessions a week. They have been really very flexible with changes in my schedule when needed.

The staff here are very supportive, friendly, and knowledgeable and are there to encourage me through every exercise that I am struggling with.

I would encourage anyone who is limited on time, doesn’t really finding it easy to self motivate, or just want to see results, to come to The Exercise Coach."

- John D., Glendora, CA

(Recipe of the Week) Cucumber Salad makes for the ultimate side dish to bring to a Summer BBQ! It's fresh, healthy, and colorful!

Cucumber Salad

(via: https://bit.ly/3qU4aQj )

INGREDIENTS:
4 English cucumbers
1 red onion
1 cup vinegar white
1 handful parsley fresh
1 teaspoon kosher salt

DIRECTIONS:
Peel some of the cucumber skin off and then slice the cucumbers, place into large bowl.
Slice the red onion into thin slices and then cut the slices into fours, place into the bowl with the cucumbers.
Chop the fresh parsley and place into the bowl with the cucumbers and red onion.
Pour on the vinegar and sprinkle on the salt.
Mix well, refrigerate, and mix 2 hours after. For best results make a day before.

Optional add-ins fresh or dried oregano, bell peppers, tomatoes, or even avocados!

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

"Started this journey June 2021. My goal was to be able to get out of a chair, off a floor, and strong enough to take care of my 93-year-old husband who has dementia. In 5 months, I not only have increased my upper body strength, I have surpassed my goals but have come to respect and love the staff. The staff not only encouraged me, but lovingly been there for me when my husband passed August 3. At 86 years of age, I thank the encouragement, support, and kindness of the staff. I look forward to my sessions and watching my steady progress."

- Faye J., Westerville, OH

(Recipe of the Week) This spicy Garlic Crushed Red Pepper Chicken Stir Fry is so simple and fast! It's a satisfying dinner with a kick that cooks all in one pan! Serve over cauliflower rice!

Garlic Crushed Red Pepper Chicken Stir Fry

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

Ingredients

Chicken

1 tbsp olive oil, extra virgin
2 lbs chicken breasts, about 4 chicken breasts, cut into 1-inch pieces
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp onion powder

Green Beans + Sauce

16 oz fresh green beans, trimmed and halved
1/3 cup coconut aminos
1 tbsp ghee or butter
1 1/2 tsp minced garlic
1/2 tsp ground ginger
1/4 tsp crushed red pepper flakes
1/4 tsp salt

Instructions

Heat oil in a large skillet over medium-high heat. Once oil is hot, add chicken pieces. Season with dried basil, salt, pepper, and onion powder. Sauté, flipping occasionally, for 4 to 5 minutes or until chicken has some browning.
When the chicken is browned reduce heat to medium. Add coconut aminos, ghee or butter, garlic, ginger, and crushed red pepper flakes. Stir.
Add halved green beans to the skillet and stir.
Cover and cook on medium-to-medium low heat for 10 minutes, stirring frequently to scrape up the browned bits from the bottom of the pan. (Those are yummy!)
Chicken should be cooked through, and green beans should be softened but not totally wilted.

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

"I joined The Exercise Coach four months ago and did my first 30-Day Metabolic Comeback Challenge. I was noticing a lot of belly bloat with the normal western diet foods I was constantly eating (breads, cheese, fries). On about week two, I noticed the immediate bloating I had after eating some bread after cutting it out. I also have never, and I mean NEVER in my life refused French fries. This was probably the first time I ever omitted them on purpose for my health. Even though it’s difficult in the moment, I’m thanking myself afterwards.

I’m on the road to reclaiming my fitness. I used to just use my fitness level as an excuse to eat all the unhealthy foods I wanted. As I got older, I still had some of that mindset. But with The Metabolic Comeback Challenge, I realized it was my mindset that got me into the highest weight of my life. And it’s my mindset and commitment to exercising at The Exercise Coach that is producing results. I’m stronger and healthier than I’ve been since 2013."

- Ashley W., Colleyville, TX

(Recipe of the Week) A healthy, quick, light and tasty meal to add into any day of the week!

Halibut with Balsamic Cherry Tomatoes

(via: https://bit.ly/43x43bQ )

Ingredients:

1 ½ tablespoons olive oil, divided
4 (6-ounce) halibut fillets, skinned
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
2 cups cherry tomatoes
3 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil

Directions:

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil, and swirl to coat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily with a fork. Remove fish from pan; keep warm.
Add remaining 1 1/2 teaspoons oil to pan. Add tomatoes and garlic; sauté 3 minutes. Add vinegar; cook 1 minute or until tomatoes begin to burst. Stir in basil and remaining 1/4 teaspoon salt. Serve tomato mixture with fish.

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

"I have been a member of The Exercise Coach for just over a year. I joined primarily to feel stronger, get stronger and more agile – and I have achieved all of this and more with the careful attentive guidance from the entire coaching staff. The team of coaches are friendly, all know the names of their clients and gently, yet firmly teach and coach the benefits of strength training. I have a job that has been mostly sitting for many years and have wanted to re-focus energy into strength, movement, and improved agility (as I continue to age!!). I have other goals the team is helping me focus on that include nutrition and weight loss that will continue to help me be the best I can be and have fun with great coaches. Thank you all!"

- Pat C., Southwest Minneapolis, MN

(Recipe of the Week) Taco Night just got a whole lot healthier. Properly prepared, cauliflower rice is chewy, nutty, and deliciously addictive. For best flavor and texture, make the rice from scratch using a fresh head of cauliflower. Cauliflower happily absorbs seasonings, so be generous – jalapeno, garlic, tomato paste, lime juice, and cilantro are each prominent but balanced in our Mexican cauliflower rice. This dish is both easy and flexible, make in one skillet, and ready in under 30 minutes.

Mexican Cauliflower Rice

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

INGREDIENTS:

1 head cauliflower, riced
1 tbsp olive oil
1 medium white onion, finely diced
2 cloves garlic, minced
1 jalapeno, seeded and minced
3 tbsp tomato paste
1 tsp sea salt
1 tsp cumin
½ tsp paprika
3 tbsp fresh chopped cilantro
1 tbsp lime juice

DIRECTIONS:

1.Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets. (Or purchase pre-riced cauliflower).

2.Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sauté until soft and translucent, stirring occasionally, 5-6 minutes.

3.Add the garlic and jalapeno and sauté until fragrant, 1-2 minutes.

4.Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.

5.Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.

6.Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. 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/3VhrcuT

"I am ecstatic!! In a little more than one year at The Exercise Coach, my osteoporosis reverted to osteopenia. 20-minutes twice a week is an easy routine and will be part of my life for as long as possible."

- Rae L., Cleveland Park, Washington D.C.

Some great ideas for festive Memorial Day dishes!

5 Showstopper Red, White and Blue Fruit Salads These Red, White and Blue Fruit Salads are sure to be showstoppers at all your summer holiday parties. From a basic, easy fruit salad recipe to full-on WOW!

(Recipe of the Week) These are so easy to make and they're perfect for a weeknight dinner or your next summer cookout! They're brimming with tender, juicy shrimp and vitamin packed veggies and it's all deliciously seasoned. And the best part, it's all cooked together in individual foil packs so clean up couldn't be easier!

Shrimp and Summer Veggie Foil Packs

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

Ingredients
1 small zucchini, ends trimmed, sliced into half moons (1 1/3 cups)
1 small yellow squash, ends trimmed, sliced into quarters (1 1/3 cups)
1 pint grape tomatoes
1 green bell pepper, chopped (1 cup)
1/2 small red onion, chopped into chunks and separated
1 1/2 cups fresh corn
1 1/4 lbs. large (21/25) raw shrimp, peeled and deviened
3 Tbsp olive oil
3 garlic cloves, minced (1 Tbsp)
Salt and freshly ground black pepper
1 tsp paprika
1/2 tsp celery seed
1/2 tsp dried thyme
1/4 tsp cayenne pepper (or to taste, optional)
1 1/2 Tbsp minced parsley, for garnish (optional)
4 lemon wedges, for serving

Instructions
Preheat a grill over medium-high heat to 425 degrees.
Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet.
To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
Drizzle over olive oil then sprinkle over garlic, 1 tsp salt, 1/2 tsp pepper, paprika, celery seed, thyme and cayenne pepper.
Toss mixture well to evenly coat.
Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
Grill until shrimp is cooked through, about 12 - 14 minutes, while filliping packets over to opposite side once halfway through grilling.
Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
Recipe source: Cooking Classy

Notes:
*These can also be baked in a preheated 425 degree oven for about 14 - 16 minutes.
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

“Our goals when we began working with The Exercise Coach in June 2019 were to increase our strength and flexibility, improve our overall health, and generally look and feel better. We are happy to report that we’ve accomplished those goals and more, and generally feel we are much healthier than we were before we joined The Exercise Coach. We can see and feel the results. We are stronger, more flexible and have more energy to make it through the day.

For the first time in a long time, we actually look forward to working out. We’ve never been able to say that about the other gyms we’ve used. The coaches have made all the difference. They are such a motivating force and are very encouraging. We have enjoyed getting to know all of them. They are a wonderful bunch.

The personalized program and one-on-one attention have kept us motivated and accountable. The various protocols have kept the workouts challenging and fun. We also enjoy the recipes posted at the front desk and on Facebook. They really fit the healthy approach to nutritional eating that is practiced by the Exercise Coach.”

-Walter and Debbie W., Worthington, OH

(Recipe of the Week) This cauliflower potato salad doesn’t actually use any potatoes, but it’s packed with ALL the goodies! Roasted cauliflower is tossed with bacon, hardboiled eggs, pickles, green onion and a Dijon dressing.

Cauliflower Potato Salad

(via: https://bit.ly/3Odww1g )

INGREDIENTS:

•1 large head cauliflower cut into florets
•1 tablespoon olive oil or avocado oil
•Sea salt and black pepper
•5 slices nitrate free bacon
•4 large eggs hardboiled, cooled, and chopped *see notes for my method for hard-boiling eggs
•2 stalks celery chopped
•2 scallions white and green parts, thinly sliced
•1 large dill pickle chopped
•2 tablespoons dill pickle juice
•1/2 cup homemade mayo (or store-bought paleo mayo)
•3 tablespoons Dijon mustard
•1/2 teaspoon garlic powder
•Sea salt and black pepper to taste
•Fresh dill for garnish (optional)

DIRECTIONS:

1.Preheat your oven 400°F and line two baking sheets with parchment paper.
2.Lay the bacon strips in a single layer on the first and lay out the cauliflower florets on the second. Drizzle the cauliflower with the oil and sprinkle all over with sea salt and pepper, then toss to coat.
3.Place both baking sheets in the oven and cook the bacon for 17-19 minutes or until crisp, and the cauliflower for 25-30 minutes or until softened and beginning to brown.
4.Remove the from the oven and drain the bacon on paper towels. Allow to cool while you prepare the rest of the salad.
5.In a large bowl, combine the chopped eggs, celery, scallions, chopped pickle and pickle juice, mayo, mustard and garlic powder. Add the cooled cauliflower florets and crumble the bacon in the bowl. Gently toss the ingredients to combine.
6.You can serve the salad right away at room temperature, or cover and refrigerate for 20 minutes or so before serving. Garnish with a few extra sliced scallions and/or fresh dill. Enjoy!

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