The Exercise Coach - Suwanee

(NEW EPISODE) https://bit.ly/4dYzH8l If you've started and stopped exercise more times than you can count, and have struggled to stay consistent, this episode reveals WHY this happens and WHAT you can do about it.

(NEW EPISODE) https://bit.ly/4dYzH8l Did you know that most people who struggle to maintain their exercise habit give up within the first 4 months of starting something new? Here's how NOT to become another statistic.

(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

"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

"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) This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

Seriously Good Vegetable Soup

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

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, bell pepper, zucchini or yellow squash
1 teaspoon fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
½ teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
1 tablespoon lemon juice

Instructions

Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and 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