The Exercise Coach - Caladesi

02/25/2026

"The Exercise Coach is great: I like the facility and machines. I like the history tracking feature on most machines. I like the blend of muscle building (most of session) and finishing with concentrated cardio.

I like the bi-weekly change of exercise protocols. Best of all I find the personal coaching is motivational, upbeat, encouraging, and ensures good form & technique while I am working out. The coaches are excellent."

- David P., Dyer, IN

02/25/2026

(Recipe of the Week) This easy steak cobb salad is just as healthy as it is delicious! Loaded with all the goodies including juicy sliced steak, bacon, tomatoes, avocados and hardboiled eggs, served with a creamy dairy free avocado cilantro lime dressing.

Steak Cobb Salad with Creamy Avocado Dressing

(adapted from: https://bit.ly/4aSIibm)

Ingredients

Salad:
1.25 lbs flank steak or strip steak
Sea salt and cracked black pepper
1 tablespoon avocado or olive oil
8 slices nitrate free bacon sugar free
4 large eggs hardboiled and peeled
8 cups romaine lettuce roughly chopped, or preferred greens
1 cup cherry tomatoes sliced in half
1 small red onion thinly sliced
1 large avocado thinly sliced

Dressing:
1 medium ripe avocado
1/3 cup paleo mayo
1/4 cup + 2 tablespoons plain almond milk or water
1/3 cup cilantro leaves
1 teaspoon garlic powder
1/2 teaspoon sea salt or more, to taste
2 tablespoons fresh lime juice

Instructions

Have your bacon cooked and crumbled and eggs hardboiled and cooled first. See the notes sections for my methods.
Season the steak liberally on both sides with sea salt and cracked black pepper. Heat a large cast iron skillet or grill to medium high/high heat. Drizzle the oil in the skillet or brush the grill with oil.
Once smoking hot, add the steak and cook about 3 minutes on each side for medium rare, or about 4 minutes for medium. The cook time with depend on the thickness of your steak. You can use a meat thermometer for a better read on doneness: 130°F-135 is medium rare, 135°F-145 is medium.
Remove the steak from the skillet or grill to a cutting board and cover with aluminum foil. Allow it to sit for about 10 minutes while you arrange the salad.
In a large bowl, layer the greens with the sliced cherry tomatoes, sliced onions, sliced hardboiled eggs and crumbled bacon. Peel and slice the avocado and arrange around the salad. Add the blue cheese crumbles if desired (not Whole30)
With a sharp knife, slice the steak and arrange on top of the salad. Add the dressing ingredients to a blender and blend until smooth and creamy.
Serve the dressing on the side or spooned over the salad and serve right away. 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

02/20/2026

At The Exercise Coach, we always say "Whole-Effort Exercise + Whole-Food Nutrition = A Whole New You". . . here's what it looks like to transition to a Whole-Food lifestyle: https://bit.ly/46V72hF

02/18/2026

(Recipe of the Week) Here is as great way to get your veggies in with a soup that makes great leftovers and is super satisfying.

Creamy Cauliflower Soup

(adapted from: https://bit.ly/46W1DXJ)

Ingredients

2 tablespoon organic butter, ghee or olive oil.
1 tablespoon fresh minced garlic
1 yellow onion diced
2 carrots peeled and diced
2 celery stalks, diced
2 cups chicken broth or vegetable broth for vegan option
1 cup canned full-fat unsweetened coconut milk
1 medium head cauliflower roughly chopped or 1 16oz bag riced cauliflower (frozen is fine)
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon dried parsley
4 slices bacon - optional but delicious! Cooked and crumbled

Instructions

Melt ghee in large pot on stove over medium heat. Add garlic, onion. Cook, stirring occasionally, until onion is translucent (about 5 minutes).
Add carrots, celery, cauliflower, broth, milk, bay leaf, salt and pepper and bring to a boil.
Boil until veggies are tender, about 25 minutes if using a cauliflower head, 10 minutes if using frozen cauliflower.
Transfer to food processor, remove bay leaf, and purée in blender or food processor until smooth.
Stir in parsley and top with crumbled bacon.

Note: This dish is approved for the 30-Day Metabolic Comeback Challenge provided bacon crumbles used are uncured, no-sugar added. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

02/17/2026

"Such a fun and entertaining way to build muscle that it keeps you wanting to come back for more every session!"

- Rob H., Fishers, IN

02/16/2026

02/11/2026

"The studio has such a welcoming atmosphere, and that has made all the difference for me. As someone who isn’t in the best shape, large gyms can feel overwhelming, and in the past I’d go for a few months and then stop. The Exercise Coach has been a completely different experience. The 20‑minute sessions are manageable, effective, and something I can stay consistent with.

The coaches have been wonderful to work with. They’re knowledgeable, supportive, and great at pushing me in a way that still feels attainable and never pressured. For the first time, I feel confident, encouraged, and truly supported in my fitness journey."

- Nicole S., Eagan, MN

02/11/2026

(Recipe of the Week) This breakfast casserole with eggs and sausage is loaded with savory sausage, fluffy eggs, and perfectly seasoned vegetables—all baked together into one satisfying, make-ahead meal. It’s amazing for busy mornings, meal prep, or feeding a ravenous family, and it reheats beautifully throughout the week.

Breakfast Casserole with Homemade Sausage and Veggies

(adapted from: https://bit.ly/4riQMQ2)

Ingredients
1 pound Homemade breakfast sausage (see below for recipe)
3 cups white mushrooms (sliced )
olive oil (as needed)
6 green onions (sliced)
3 Roma tomatoes (seeded and diced)
1 tablespoon fresh basil (chopped, or 2 teaspoons dried basil)
12 ounces frozen chopped spinach (thawed, patted dry to remove excess liquid)
1 ½ teaspoons salt
10 large eggs

For Homemade Breakfast Sausage
1 pound ground pork
1 teaspoon dried sage
1 teaspoon salt
½ teaspoon ground black pepper
1 pinch dried marjoram
1 pinch crushed red pepper flakes
1 pinch ground cloves

Instructions
Make the Breakfast Sausage
Combine all ingredients in a medium bowl and mix well with your hands. Use in recipe right away or keep in an airtight container for 1 day in the fridge.

Make the Breakfast Bake
Preheat oven to 350º Fahrenheit.
In a medium skillet over medium heat, brown and crumble sausage. Add olive oil if necessary.
Add mushrooms and cook about 5 minutes or until soft, stirring occasionally. Add remaining vegetables, herbs, and salt and cook about 2 minutes or until slightly softened and well combined. Pour mixture into baking dish.
Crack eggs into a medium bowl and whisk well. Pour over sausage-vegetable mixture and bake 25-30 minutes or until a knife, inserted in the center, comes out clean. Serve warm.

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

02/10/2026

(NEW STUDIO ALERT!) Congratulations to Franchise Partners Celia Barron and Danny Rodriguez on the opening of their 2ND LOCATION in Fullerton, CA! 💫

02/06/2026

https://youtu.be/6ynnjZ9wM7g?si=pUJekF_FoynBtoOC 7 Food Supervillains Sabotaging Your Health

02/04/2026

(Recipe of the Week) This delicious and comforting soup is dairy and grain free, and packed with flavor. A great combination of veggies, protein, and healthy fat for a well-rounded, whole-food meal.

Marry Me Chicken Soup

(adapted from: https://bit.ly/4auLryW )

Ingredients

2 tablespoons ghee, olive oil
1 medium yellow onion finely diced
1 tablespoon fresh minced garlic
2 teaspoons garlic salt or salt, additional to taste
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1 1/2 pounds boneless skinless chicken breast can use thighs as well
5 cups chicken broth divided, or chicken bone broth for added protein
1 6-ounce can tomato paste
1 14.5 ounce can petite diced tomatoes canned
1 8-ounce jar sun-dried tomatoes jarred - drained, rinsed, and finely chopped
1/4 cup nutritional yeast
1 14.5 oz can unsweetened coconut cream (or full fat coconut milk)
1 12-ounce bag fresh or frozen riced cauliflower Frozen or fresh steam-in-bag
1 ounce spinach about 2 cups; chopped, fresh or frozen
Fresh basil Finely chopped for topping

Instructions

In a large pot over medium heat, add the ghee or oil. Once hot, add the chopped onion. Cook for 5 minutes until starting to get tender. Add chopped garlic and cook 2 more minutes.
Add all the spices (garlic salt-red pepper flakes) and stir. Then top with chicken breast, 4 cups chicken broth, tomato paste, canned tomatoes, and diced sun-dried tomatoes, and nutritional yeast.
Bring to a boil, then reduce to a medium simmer, cover, and cook for 10-15 minutes until chicken is cooked through, stirring occasionally.
While the chicken is cooking, steam the cauliflower rice. Add to a blender with the remaining 1 cup of broth and 1.5 cups of cream. Blend on high until very smooth. Add to soup once chicken is done.
Remove chicken from pot and shred. I do this in my Kitchen Aid mixer, covered with a towel to prevent splatters. Return to pot. Add chopped spinach and simmer for 5 minutes. Top with fresh chopped basil and additional garlic salt, to taste.

Note: This dish is approved for the 30-Day Metabolic Comeback provided that chicken broth used contains no added sugars. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT