The Exercise Coach - Park Ridge

(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

(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!

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

"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

(NEW EPISODE) https://bit.ly/3TpifUf Breaking down 5 of the top benefits of participating in The Exercise Coach's 30-Day Metabolic Comeback Challenge!

(Recipe of the Week) A bowl of warmth and goodness packed with protein, veggies, and flavor. Leftovers are great the next day, too!

Beef and Butternut Squash Chili Recipe

(via: https://bit.ly/46KyEFR )

Ingredients

1 lb grass-fed ground beef
1 tbsp avocado oil
1 onion, diced
1 clove garlic, minced
1 bell pepper, diced
3 cups peeled and diced butternut squash
1 can organic diced tomatoes
1 tbsp chili powder
2 tsp cocoa powder
2 tsp cumin
1 tsp oregano
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp sea salt (more as needed)
1 cup beef broth or water
green onions and cilantro, to top

Instructions
Stovetop:
Brown beef in a large saute pan until no longer pink.
In a large soup pot, heat avocado oil to medium high heat. Add onion and bell pepper and cook until translucent. Stir in garlic.
Add browned beef to pot along with butternut squash, diced tomatoes, cocoa powder and all spices. Stir to combine.
Bring to a simmer, and cook, covered, on medium low heat for 1-2 hours (if not more). Test butternut squash to ensure doneness. Add beef stock or water as needed to reach desired consistency. Taste for seasoning and serve.

Slow Cooker:
Add all ingredients to slow cooker and cook for 7-9 hours on low.
Taste for seasoning and serve.

Note: This recipe is approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT