The Exercise Coach Encinitas

(Recipe of the Week) This chopped Greek-style salad hits all the classics—crisp vegetables, briny olives, and a bright oregano dressing—and then tops it off with simply cooked shrimp. Fresh greens, healthy fats, and high-quality protein give it real staying power. It comes together quickly, looks great in a bowl, and makes a delicious anytime meal.

Chopped Greek Salad

(via: https://bit.ly/4hy7hoN )

Ingredients for salad

1 large cucumber, sliced lengthwise on the diagonal, seeds removed
½ cup cherry tomatoes, halved
½ cup small red onion, finely diced
1 small red bell pepper, diced
½ cup Kalamata olives
1 avocado, diced
1 tablespoon avocado oil
16 ounces shrimp
sea salt and pepper, to taste
6 ounces spinach or watercress
2 tablespoons fresh parsley, chopped

Ingredients for dressing
2 cloves garlic, finely minced
1 teaspoon oregano
½ teaspoon Dijon mustard
2 tablespoons apple c***r vinegar
2 tablespoons red w**e vinegar
1½ cup extra virgin olive oil
½ teaspoon sea salt
black pepper, to taste

Method
Step 1
Prepare salad: toss all vegetables, olives, and avocado chunks in a medium-sized salad bowl. Set aside.

Step 2
Prepare dressing: Mix all dressing ingredients except for oil in a small bowl. Stream in oil and whisk until combined. Season with black pepper to taste.

Step 3
Heat a grill pan or a medium-sized skillet with 1 tablespoon avocado oil over medium-high heat.

Step 4
Season shrimp with sea salt and pepper. Add shrimp to pan and cook about 2-3 minutes on each side or until shrimp turn opaque and pink.

Step 5
Meanwhile, add the dressing to the salad and toss to coat.

Step 5
Divide greens in 4 bowls. Place about 1 cup of chopped, dressed salad in each bowl. Top with grilled shrimp and garnish with parsley.

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

"This is the BEST place to exercise. Everyone that works here is kind and knowledgeable. I look forward to working out. I cannot recommend this place enough. And I recommend it often. I am healthier and happier because of The Exercise Coach."

- Jennifer W., River Oaks, TX

https://bit.ly/4dV5zeT (NEW EPISODE) The mindsets and strategies for success when participating in the 30-Day Metabolic Comeback Challenge . . .

(Recipe of the Week) These spicy turkey lettuce wraps are the perfect balance of high-quality protein, healthy fats, and vibrant flavors to keep you energized and satisfied.

Spicy Turkey & Avocado Lettuce Wraps

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

Ingredients

4-6 oz ground turkey
½ avocado, sliced
1 tbsp sunflower seeds
1 cup butter lettuce or romaine leaves
½ cup shredded carrots
½ cup diced bell peppers
½ tsp cumin
½ tsp chili powder
¼ tsp garlic powder
Sea salt and black pepper to taste
Fresh cilantro & lime wedges

Step 1
Heat a skillet over medium heat. Add turkey, cumin, chili powder, garlic powder, salt, and pepper. Cook for 6-8 minutes until browned.

Step 2
Layer lettuce leaves with shredded carrots and diced bell peppers.

Step 3
Spoon turkey into each lettuce wrap, top with avocado slices and sunflower seeds.

Step 4
Sprinkle with cilantro and squeeze fresh lime juice over the top.

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 was looking for a good fit for strength training and cardio. Little did I know that The Exercise Coach was just 5 minutes from my house. I am so glad that I decided to give The Exercise Coach a try.

I love that you have a personal trainer to guide you through each workout. The trainers are all very knowledgeable and very supportive. I have some shoulder issues and my coach has created a great workout for me that minimizes “discomfort” during the workout. The machines are just awesome! I love how you have resistance in both directions so that your muscles get such a good workout every time you come in. Working out for only 20 minutes, two times a week should fit into anyone’s schedule, so there is no reason not to give The Exercise Coach a try. It is a great experience and I recommend them to anyone who wants to increase their strength, stamina, and their overall health. The staff is amazing, and you will have fun! Give it a try, you won’t regret it."

-Cindy F., Southlake, TX

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!

(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

(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