The Exercise Coach Woodbury

(NEW EPISODE) https://bit.ly/4f9UVRn Answering the listener question: "How does my workout performance compare to others?"

(Recipe of the Week) This recipe is a flavorful dish without being fussy—the kind of meal that feels thoughtful any time of day.

Persian Herb Green Omelette

(via: https://bit.ly/44q0Dtp )

Ingredients

6 eggs
½ cup green onions, finely chopped
½ cup parsley, finely chopped, loosely packed
½ cup cilantro, finely chopped, loosely packed
½ cup dill, finely chopped
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground cumin
¼¼ teaspoon ground turmeric
1 tablespoon avocado oil
1 small white onion, finely grated

Directions

In a large bowl, then add the chopped herbs, salt, pepper, cumin, and turmeric.

Warm 1 tablespoon of avocado oil in a cast iron skillet over medium heat until shimmering. Add the grated onions and cook until translucent.

Add the egg mixture to the skillet and combine well with the onions. Increase heat to high and cook for 1 minute.

Turn the heat to low, cover the skillet, and cook for 4 to 6 minutes until the mixture is no longer runny but not completely set.

Turn the oven on to a high broil. Uncover the skillet and place it on the top shelf of the oven. Broil just until eggs are set and golden brown, about 1 to 2 minutes, depending on your oven.

To serve, cut omelette into triangular slices and use a spatula to plate.

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

"A year ago this month I had been actively seeking an exercise place. I had contacted several people about a tryout and the people at The Exercise Coach were the only ones who got back to me and I came in had two free sessions and was so impressed. This is exactly what I had been looking for for a really long time. I am amazed at how much better my body is and my balance is better. My strength is better and I really enjoy my classes. I've met new friends and we really enjoy our time together at The Exercise Coach. The coaches are really wonderful, very personable, and make our training very pleasant. I would recommend them to anyone, but especially to seniors. I am a senior myself, and I fell down a flight of stairs 10 years ago and never really fully recovered and now I feel like I have built my muscles, improved my balance, and I have totally improved my body so I recommend The Exercise Coach to anyone out there."

- Debra P., Sandy, UT

(Recipe of the Week) Burgers and the 4th of July go hand in hand—but that doesn’t mean you have to load up on heavy foods that leave you feeling sluggish. Wrapped in crisp romaine instead of a bun, it’s delicious, satisfying, and perfect for backyard grilling or gathering around the picnic table with friends.

Inside-Out Burgers

(via: https://bit.ly/4aukr2c )

Ingredients:
1 tablespoon extra virgin olive oil
½ cup red onion, diced
½ cup mushrooms, chopped
1 tablespoon balsamic vinegar
2 cups spinach
1 small tomato, diced, liquid drained
1 tablespoon Dijon mustard
Sea salt and pepper, to taste
16 ounces ground bison (can substitute ground grass-fed beef or turkey)
8 leaves romaine lettuce

Directions:
Step 1
Heat oil over medium-high heat. Add onion, cook for 4 minutes. Reduce heat to medium. Stir in mushrooms.

Step 2
Add balsamic vinegar and stir. Cook for 5 minutes, stirring a few times.

Step 3
Add balsamic vinegar and stir. Cook for 5 minutes, stirring a few times.

Step 4
Add spinach and tomato and cook for another minute. Stir in mustard and turn off heat. Season with salt and pepper. Drain off excess liquid and reserve. Cool in refrigerator for 15 minutes.

Step 5
Form bison into 4 evenly sized balls. With your fingers, make a well in the center of each ball. Stuff about 2 tablespoons spinach mixture inside each ball. Seal the top and flatten to form a patty.

Step 6
Grill or broil your burgers.

To grill: Heat your grill pan using a little oil.

When hot, grill each patty for about 2-3 minutes on each side or when desired doneness is reached. Repeat as needed depending on pan size.

To broil: Set oven broiler to "high." Place patties on a foil-lined baking sheet on top oven rack. Broil for about 3 minutes, flip patties over, and broil for about another 2-3 minutes or until burgers reach desired doneness.

Step 7
Let the burgers rest for a couple of minutes. Take 2 romaine leaves and sandwich your burger between them.

Serving Tip: Instead of mayo or sugary ketchup, use a dollop of homemade Creamy Ranch Dressing on top of burger.

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Homemade Creamy Ranch Dressing:

Ingredients:
1 avocado, pitted and sliced
1 teaspoon extra virgin olive oil
Juice from half a lemon
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
½ teaspoon dill w**d (or more if you like dill)
1 tablespoon parsley
1 teaspoon onion powder
⅛ teaspoon sea salt
⅛ teaspoon cayenne pepper

Directions:
Add all ingredients in a blender and blend for about 2 minutes or until you have your desired consistency. Add a little water or lemon juice if you prefer a less "creamy" consistency.

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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 staff are wonderful and I really appreciate the support they give. It’s actually fun to go twice a week to work out and have fun doing it."

- Gina P., St. Peters, MO

(NEW EPISODE) https://bit.ly/4etYWRv Listener Question Answered

(Recipe of the Week) Try this simple, quick and delicious meal for a great, balanced dish perfect for any weeknight.

Ground Turkey Butternut Squash Skillet

(via: https://bit.ly/4uS4iMf )

Ingredients

1 lb ground turkey
1 medium butternut squash, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1⁄2 teaspoon ground cinnamon
Salt and pepper to taste
1⁄2 cup chicken broth
1 bunch kale, stems removed and leaves chopped
1 tablespoon lemon juice
Optional garnish: chopped fresh parsley

Instructions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, approximately 7-8 minutes.
Stir in the cumin, smoked paprika, cinnamon, salt, and pepper, mixing well to coat the turkey and onion mixture.
Add the diced butternut squash to the skillet and pour in the chicken broth. Stir everything together, cover, and let it cook for about 10-12 minutes, or until the squash is tender.
Reduce the heat to low and add the chopped kale. Cover the skillet again and cook until the kale has wilted, about 3-4 minutes.
Stir in the lemon juice, adjust seasoning if necessary, and cook for an additional 2 minutes.
Remove from heat and garnish with chopped fresh parsley if desired. Serve hot.

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