The Exercise Coach Paradise Valley

11/27/2025

(NEW EPISODE) https://bit.ly/4p87lNt Today's episode is all about gratitude, and the science behind how it can make you a healthier individual and improve the quality of your life. Tune in here!

11/27/2025

11/26/2025

(Recipe of the Week) This hearty and super tasty butternut squash chicken chili is fast and easy plus packed with flavor, protein and veggies. It’s a healthy one pot paleo meal you’ll enjoy during the cold months that the whole family will love!

Butternut Squash Chicken Chili

via: https://bit.ly/3KkmRGG

Ingredients

1.5 lbs boneless skinless chicken breasts cooked and shredded*
2 Tbsp ghee or avocado oil
1 medium butternut squash cut into 3/4” cubes (about 4 cups)
Sea salt and black pepper
1 small yellow onion diced
4 cloves garlic minced
1 red bell pepper diced
1 green bell pepper diced
2 Tbsp fresh jalapeños finely chopped
2 tsp cumin
1 tsp oregano
3/4 tsp chili powder
1/4 tsp chipotle chili powder
4 oz can diced green chiles
3 cups chicken bone broth
1 tbsp fresh minced cilantro
1 tbsp fresh lime juice
2 tbsp nutritional yeast optional
Sea salt and black pepper to taste
Garnish: avocado slices, cilantro

Instructions
If your chicken needs to be cooked and shredded, do this first* and set aside. Prepare all ingredients before beginning.
Heat a large dutch oven over medium heat and add the ghee or oil. Add the butternut squash and sprinkle all over with sea salt and pepper. Sauté, stirring occasionally for about 5 minutes, until just beginning to brown and soften.
Add in the diced onion and sauté for about a minute until translucent. Then, add in the garlic, peppers, jalapeño and spices, stir and sauté for 3 minutes, until fragrant and softened.
Add in the green chilis, and broth , stir and bring to a boil. Stir in the shredded chicken, nutritional yeast cilantro and lime juice and allow to simmer for 5 minutes. Season with salt and pepper as desired. Serve with sliced avocado, additional cilantro and sliced jalapeño if desired. Enjoy!

Notes: if you don’t already have cooked chicken, season your chicken breasts with salt, pepper, garlic powder, onion powder and smoked paprika. Bake at 400 degrees for 20 minutes or until cooked through, then shred before using. 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

11/25/2025

"I have been going to The Exercise Coach for 15 months. What I love about the program is the exercise equipment, the ease of use, the real-time workout stats, and, of course, my Coach. She keeps my form in line, shoulders down, bring in your elbows, and to keep pushing for an optimum outcome."

- Rose T., Sandy, UT

11/21/2025

(NEW POCAST) https://bit.ly/48vZ3YL Ever notice that there can be lots of competing information online when it comes to health and fitness? Join us for the latest episode in which we unpack how to spot trustworthy research, avoid hype, and make smart decisions for your fitness journey.

11/20/2025

https://bit.ly/4a6jayN (NEW EPISODE: Credibility in Exercise Information) Do you ever struggle to know whether what you read online is a claim you should accept as true? This episode will teach you the questions to ask when you come across a claim and how to find the evidence that may or may not support it.

11/19/2025

(Recipe of the Week) This Sweet Potato Casserole is a great whole-food dish you can feel good about for your Thanksgiving celebration.

Sweet Potato Casserole

adapted from: hhttps://bit.ly/3AD0IPc

For the Casserole Filling
3 cups cooked and mashed sweet potatoes
2 tablespoons ghee
2 large eggs (lightly beaten)
½ teaspoon cinnamon
1 ripe banana (mashed)
coconut spray oil

For the Topping
¼ cup ghee
1 cup pecans (chopped)
1 teaspoon cinnamon
1 pinch pumpkin spice
¼ cup diced dates
2 tablespoons coconut sugar

Instructions
Preheat oven to 350º Fahrenheit. Stir together all casserole filling ingredients in large bowl.
In a small bowl, combine all pecan-date topping ingredients until well combined and coated.
Spray 9x9" pan with cooking spray. Spoon sweet potato casserole into pan and spread topping evenly over surface. Bake at 350º F for 30 minutes or until cooked through and topping is crisp and browned.

Note: Omit coconut sugar to make this dish approved for the 30-day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

11/18/2025

"Feeling stronger and more energized every week, thanks to the amazing coaches at The Exercise Coach! They really know how to push you just enough and keep you motivated. It’s never too late to start taking care of yourself, and I’m so glad I did!"

- Avalin C., Carrollwood, FL

11/13/2025

(NEW EPISODE) https://bit.ly/4oEAHTl How long will it take for people to see the visible results of my strength training? Here's what research says . . .

11/12/2025

(NEW STUDIO ALERT!) Congratulations to Franchise Partners Rob & Evie Garces and Jorge Dorta on the Grand Opening of their new studio in Coppell, TX! 💫

11/12/2025

(Recipe of the Week) Looking for a delicious grain-free, gluten-free, paleo, and vegan Chocolate Pie with a Raw Graham Cracker Crust? Kelly Brozyna's recipe is absolutely perfect for chocolate lovers and it's a cinch to throw together!

(via: https://bit.ly/3JOG8zK)

Ingredients

Crust Ingredients
1 cup walnut halves and pieces
¼ cup soft, pitted Medjool dates ¼ cup = ~4 large dates
1 teaspoon ground cinnamon
Pinch of sea salt

Filling Ingredients
1 cup coconut cream
½ cup soft, pitted Medjool dates ½ cup = ~8 large dates
3 ounces dark chocolate melted
¼ cup melted coconut oil
2 teaspoons vanilla extract

Instructions
To make the crust, in a food processor with an “S” blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.
Transfer the crust mixture to a glass pie dish*, and press it across the bottom and halfway up the sides. (*I actually divided mine into two 4.5 inch mini spring-form pans.)
Rinse the food processor.
In a small saucepan*, heat the coconut cream just slightly. (*Being lazy, I microwaved it for 45 seconds in a glass measuring cup.)
Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.
Pour the filling over the crust and chill to set.
When you’re ready to serve the pie, top it with whipped coconut cream.
Store any uneaten pie in the refrigerator for up to 4 days. (As if you’d actually have any left!)

Notes
For the filling, use unseated canned coconut cream or the chilled fat at the top of a can of separated full-fat coconut milk. To get it to separate, refrigerate a couple of cans overnight.
To make this dish approved for the 30-Day Metabolic Comeback Challenge, use Lily's dark chocolate without refined or processed sugars or an unsweetened dark chocolate. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

11/11/2025

"I was amazed at my results in just 6 weeks I went from not being able to fit in my suit for a funeral, to wearing that same suit for a wedding! My core is so much stronger I can complete more projects around the house. I catch myself looking at my reflection and feeling good about what I see instead of disgusted. While the fat burns off it is replaced with muscle so I can feel the six pack under the remaining layer of fat! I always get my best because I have the best personal trainers providing positive feedback and helping me to not slack off. I love the machines because I can focus on the green line and know if I stay above it, I will keep going up in weight. I have never been able to do that with free weights because you are simply trying to put up numbers, but with these machines you are working the muscle thru the whole motion. The staff genuinely care about your well-being. I have learned a lot about my body, and after 18 sessions I am no longer ashamed to take my shirt off at the pool. If I can do this at 53, anyone can!"

- Jim O., Parker, CO