The Exercise Coach East Cobb

11/06/2025

(NEW EPISODE) Increased Cognitive Function and Better Mood are two of the immediate benefits of strength training. Tune in to learn more about all of the proven benefits following a single bout of whole-effort exercise . . . https://bit.ly/4nIr4lg

11/05/2025

(Recipe of the Week) Need a show-stopping Thanksgiving side dish? Today's recipe fits the bill. Customize the spice level and ingredients to your liking.

Spicy Maple Butternut Brussels Bacon

(adapted from: https://bit.ly/47oXv3f )

Ingredients

4 cups Brussels sprouts, stems and outer leaves removed, halved
4 cups peeled and cubed butternut squash
2 tablespoons olive oil
2 tablespoons pure maple syrup
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves or allspice
Freshly ground salt and black pepper, to taste
4-5 slices uncooked bacon
1/2 cup dried cranberries
1/2 cup toasted pecan halves, chopped
1/2 cup crumbled gorgonzola, blue cheese or goat cheese

Instructions
Preheat the oven to 425°F. Line a large baking sheet or two smaller sheets with parchment paper.
Spread Brussels sprouts and butternut squash cubes evenly on the baking sheet, avoiding overcrowding.
In a small bowl, whisk together olive oil, maple syrup, garlic powder, cayenne, cinnamon, and cloves or allspice. Drizzle over the vegetables and season with salt and pepper. Toss to coat.
Roast vegetables in the center of the oven for 15 minutes, then flip for even browning. Continue roasting for another 15 minutes or until golden and tender.
Cook bacon according to package instructions until crispy, then chop into bite-sized pieces.
Transfer roasted vegetables to a serving bowl and fold in chopped bacon, dried cranberries, and toasted pecans. Top with crumbled cheese and serve warm.
Notes
This dish can be served as a side or a main course, and pairs well with proteins like grilled chicken.

Note: To make this dish approved for the 30-day Metabolic Comeback Challenge, omit honey and cheese and use uncured, no-sugar added bacon. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

11/04/2025

"I always knew that regular exercise is necessary to help maintain your body and overall health. I always felt it was a chore, getting motivated to do it and making the time - it was easy to find excuses. When I came across The Exercise Coach, I was skeptical, as of many claims – How can you get a decent workout in 20 minutes? But need the exercise and trying something new was what made me give it a try. I was very surprised at the intensity of the 20 minute, twice a week plan. It’s amazing what can happen when certain methods are applied and focused on particular muscles – you can really feel the effect and start to see results quickly. Even the concentrated cardio is effective. The best part is that you’re done in 20 minute, you feel like you’ve had a productive workout, and the cost is less than that of a personal trainer – and you still get a personal trainer! I would highly recommend anyone looking for a new routine to help implement and maintain a healthier lifestyle, to give The Exercise Coach a try. They also provide a guide to cleaner eating that you can incorporate with the workouts to optimize your results and goals for improved health. The staff is kind and helpful and always there to assist in every way the can- Thank You! 😊"

- Deb D., Perrysburg, OH

11/03/2025

New Episode - Tune in here...https://bit.ly/47BtImF

10/31/2025

10/29/2025

(Recipe of the Week) This Sausage and Kale Stuffed Acorn Squash is a feel-good meal that will boost your mood and warm you up during the cold fall and winter days.

Sausage and Kale Stuffed Acorn Squash

(via: https://bit.ly/43H7cYp)

Ingredients

For the Acorn Squash
2 acorn squashes cut half with seeds scooped out
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste

For Sausage and Kale Stuffed
1 +1 tablespoons olive oil
1 pound spicy Italian sausage, no sugar-added, casings removed and nitrate-free
1/2 large onion diced
2 cloves garlic minced
2 cups white mushroom sliced
1/2 bunch of kale center rib removed and torn into pieces (about 3 cups prepared)
½ cup tomato sauce make your own or use sugar-free tomato sauce
salt and black pepper to taste

Instructions

Preheat oven to 370 degrees F.
Line a baking sheet with parchment paper and set aside.
Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
Bake in over for 50-60 minutes, until skin is soft and fork-tender.
While squash is cooking, heat 1 tablespoon olive oil in a skillet over medium-high heat.
Add sausage and using a wood spoon break into coarse pieces. Cook until brown. It’s about 5-6 minutes. Then, set it aside.
In the same skillet, add remaining 1 tablespoon oil and onions; cook until they’re soft, 3 minutes. Add garlic and cook for 30 seconds.
Add mushroom and cook for 3 to 5 minutes. Stir occasionally.
Add kale and toss; add tomato sauce and cover the skillet with a lid and cook until kale is tender.
Bring back the sausage and stir well to combine.
Divide kale-sausage filling among squash.
Top with Parmesan if you desire before serving. Enjoy!

Notes
If you have trouble cutting your acorn squash in half, you can microwave it for a couple of minutes so it softens enough to cut.
If you don't want to use sausage in the filling, you can replace it for cubed chicken breast, or any other type of protein you prefer. Make your own sausage by browning ground pork and adding salt, pepper, garlic, and Italian Seasoning to taste.
Make sure you clean the exterior of the squash thoroughly as the skin is a delicious part of the meal once baked!
To store: Store leftover stuffed acorn squash in an airtight container in the fridge. You can also tightly wrap it up if you do not have a large enough container.
To reheat: Reheat the acorn squash in the microwave or oven.
This dish is approved for the 30-Day Metabolic Comeback Challenge provided ingredients contain no added sugars. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

10/29/2025

Some fun ideas for healthier Halloween snacks this year! https://bit.ly/4oIrEjY

10/28/2025

"What I loved most about the metabolic comeback challenge is that it didn’t feel restrictive, thus is sustainable. I never felt like I couldn’t eat something, but it made me more aware of portion sizes and what I personally wanted to eliminate or reduce from my diet. The choice to get stronger and challenge myself on the equipment at The Exercise Coach helped motivate me, and I feel FANTASTIC! I feel like I can look at myself in the mirror again and clothes are fitting a lot better."

- Sarah R., Fort Worth, TX

10/28/2025

(NEW PODCAST) Answering a listener question about single set vs. multiple sets of exercise . . . tune in here ---> https://bit.ly/4oDOQQ9

10/23/2025

(NEW EPISODE) https://bit.ly/4hsVyWU Do I need multiple sets of each exercise?

10/22/2025

"I love The Exercise Coach! Not as much as I love chicken wings and sitting on the couch, but love is love. Ever since starting with The Exercise Coach I feel better, I have more energy and I am stronger. Only having to workout twice a week is the icing on the cake. When I first started, I thought the 20-minute workout twice a week was too good to be true. Now that I have been doing it for the past four to five months, I know it works. I actually look forward to my next workout and seeing the staff.

The entire staff is awesome! Coach Woody Hayes said, “you win with people,” and he could have been talking about the people at The Exercise Coach. I believe they truly care about me and my overall health. They are always there with a word of encouragement and support.

I feel better, my back doesn’t hurt at work anymore and I can see the differences when I look in the mirror. I still love chicken wings and sitting on the couch, but you are climbing the list."

- Mark B., Perrysburg, OH

10/22/2025

(NEW STUDIO ALERT!) Congratulations to Franchise Partner Ronny Milligan and team on the Grand Opening of their 2ND LOCATION in Rehoboth Beach, DE! 💫