The Exercise Coach - Weston

10/13/2025

Coach's Weekly Featured Product!

10/12/2025

10/10/2025

https://bit.ly/48mO7y6 Did you know that Strength Training is Anti-Aging? Learn more in our latest podcast episode...

10/09/2025

(NEW EPISODE) With each and every Whole-Effort Exercise Session you do, you release a cascade of profound benefits into your body . . . https://bit.ly/4ovB3LJ

10/08/2025

(Recipe of the Week) This easy chicken stir fry is better than takeout, so much healthier and quick to throw together for a weeknight dinner. The garlic sauce is packed with flavor and made with whole-food ingredients. Delicious served alone or over fried cauliflower rice, kid approved and packed with veggies!

Chicken Stir Fry with Veggies and Garlic Sauce

(recipe source: https://bit.ly/4pLIiAt )

Ingredients

Sauce, blend:
1 medjool date pitted (softened if necessary*)
2 Tbsp Nakano All Natural Rice Vinegar
4 cloves garlic sliced
1 inch fresh ginger peeled and sliced
1/4 cup + 1 Tbsp coconut aminos
1/4 cup + 1 Tbsp chicken bone broth
1/2 Tbsp sesame oil
1/2 Tbsp tapioca or arrowroot starch

Veggies:
2 cups broccoli florets
1 medium bell pepper thinly sliced
1 cup snow peas
Handful shredded cabbage or slaw mixture*
1 1/2 Tbsp coconut oil or olive oil

Chicken:
1.25 - 1.5 lbs boneless skinless chicken thighs sliced into 1” pieces
1 1/2 Tbsp coconut oil or olive oil
Salt and pepper

Instructions
Make sure chicken and veggies are sliced/chopped as needed before beginning.
In a high speed blender or food processor, blend all sauce ingredients until smooth. Place sliced chicken in a large bowl and pour 3-4 Tbsp of sauce over chicken, toss to evenly coat.
Heat a large nonstick skillet or wok over medium-high heat and add oil once hot. Once skillet is fully heated, add 1 1/2 Tbsp oil. Add all the veggies and stir to coat. Cook, stirring to avoid browning, about 3 minutes - do not overcook at this stage. Veggies should just begin to soften. Remove veggies to a plate or bowl and cover with foil, set aside.
Add remaining 1 1/2 Tbsp oil to skillet and keep heat set on med-hi/hi. Add all chicken, leaving any marinade in the bowl. Sprinkle lightly with sea salt and pepper. Cook, stirring to brown evenly, about 3-5 minutes or until cooked through (the thinner you sliced your chicken, the quicker it will cook.)
Lower heat to medium and pour all sauce over chicken, then add veggies back in. Stir, and allow to simmer another 2 minutes or until sauce thickens and veggies are crisp-tender. Serve hot, alone or over cauliflower rice. Garnish with scallions, sesame seeds or a bit of crushed red pepper for spice. Enjoy!

Note: You can use your favorite veggies to mix and match in this recipe. 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

10/07/2025

"If you are looking for a place to better your health, your body, and your spirit, The Exercise Coach if the perfect place to start your journey. At least it has been for me. My daughter and granddaughter had already begun the program. I was having balance problems and a weak upper body. I was dragging my feet about starting because I didn’t believe you could really improve with a program that only lasted 20-minutes twice a week. I am here to tell you…I was wrong, wrong, wrong! I can walk 4-5 miles at a time now. I am 85! I have my balance back as well as my upper body strength. The ladies who have been working with me to become the me I wanted to be are the best! Always there to encourage me; give me hints and cheer me on when I think I cannot do more. The studio is clean, people are friendly and helpful, and they make the whole experience a joy. I hope to continue until I am 105! Thank you, Exercise Coach!!"

- Lea F., Parker, CO

10/03/2025

(NEW EPISODE) https://bit.ly/3WiCuAL As we age, visceral fat becomes an increasing concern. This type of fat is inflammatory, and chronic inflammation is an unhealthy state for our our body to exist in long-term. Learn why this is and what we can do about it.

10/02/2025

(NEW EPISODE) https://bit.ly/4nuf8Eh The most dangerous fat in your body isn’t the kind you can see—it’s the kind you can’t.

10/01/2025

(Recipe of the Week) These healthy lettuce wraps are inspired by the PF Changs lettuce wraps. Loaded with flavor and with lots of veggies, these easy healthy lettuce wraps are made with pork or chicken and are a great dinner recipe. They’re filling yet light, totally healthy, and slightly sweet yet nutty and spicy.

Healthy Lettuce Wraps – PF Changs Recipe

(adapted from: https://bit.ly/42ip4bH )

For the Lettuce Wraps

¼ cup coconut aminos
2 teaspoons sesame oil
1 teaspoon rice wine vinegar
1 tablespoon almond butter
2 teaspoons freshly grated ginger
1 tablespoon Franks Hot Sauce
1 tablespoon olive oil
½ of one yellow onion (diced)
1 cup baby bella mushrooms (minced)
3 cloves garlic (minced)
1 pound ground pork (or ground chicken)
½ cup shredded carrots
salt (to taste)
freshly ground black pepper (to taste)
1 8-ounce can water chestnuts (diced)
3 green onions (thinly sliced, 1 tablespoon reserved)
1 head bibb lettuce (leaves gently removed from stem)

For the Sauce
¼ cup coconut aminos
1 ½ teaspoons sesame oil
1 teaspoon rice wine vinegar
Franks hot sauce (to taste)
1 tablespoon green onions (reserved from above ingredients)
salt (to taste)

Suggested Garnishes (All Optional)
sesame seeds
thinly sliced green onions

Instructions
In small bowl, whisk together ¼ cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, 1 tablespoon almond butter, 2 teaspoons freshly grated ginger, and 1 tablespoon compliant hot sauce. Whisk vigorously until all ingredients are fully incorporated, then set bowl aside.
Heat large skillet over medium heat. When warm, add 1 tablespoon olive oil and swirl pan to coat evenly. When oil is hot and shimmering, add diced onion. Cook 3 minutes or until onion begins to soften, then add minced mushrooms. Cook another 3 minutes or until onion is translucent and mushrooms begin to soften. Add garlic and cook 30 seconds, or until garlic is fragrant, stirring constantly.
Add ground pork to skillet. Cook, crumbling with spatula or wooden spoon, until pork is browned. Add shredded carrots and cook, stirring constantly, until carrots begin to soften, approximately 3 minutes.
Pour prepared coconut amino mixture into skillet with ground pork. Stir until ingredients are incorporated, then add water chestnuts and green onions. Cook 3-4 minutes, stirring constantly, then remove skillet from heat. Season with salt and black pepper to taste and set aside.
Add all sauce ingredients to small bowl and whisk vigorously until ingredients are fully incorporated.
Assemble lettuce wraps by spooning 3 to 4 tablespoons of ground pork mixture into center of lettuce leaves or cups. Garnish with sesame seeds and thinly sliced green onions if desired, and serve immediately with prepared sauce.

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

09/30/2025

“I never took this type of challenge but once I did, I was 100% committed and never missed a day! I am proud of myself for what I have accomplished! I have high blood pressure and during the challenge my blood pressure normalized. I experienced improved self-confidence, my clothes fit better, reduced bloating, cravings, and joint Pain, a sense of wellbeing, and I discovered new foods. I love the way I feel and have made this my new, healthy way of life.”

- Gina N., Claremont, CA