The Exercise Coach - Weston

01/23/2026

https://bit.ly/4sQvXMQ (NEW EPISODE) How 2-5 minutes of "concentrated cardio" beats an hour of steady-state activity. Tune in to learn more!

01/22/2026

(Recipe of the Week) Grass-fed beef, tender vegetables, and fragrant herbs simmer together to create rich depth without heaviness. It’s a simple, nourishing meal that proves classic cooking never goes out of style, especially when it’s made with ingredients that love you back.

Bistro Beef and Vegetable Stew

(via: https://bit.ly/4sORXI9 )

Ingredients
2 pounds top sirloin, trimmed of excess fat to 1½ pounds
2 tablespoons grass fed butter or olive oil, divided use
1 small onion
3 celery ribs
1 fennel bulb
1 leek
2 medium carrots
2 ½ teaspoons dried Herbs de Provence or dried thyme
¼ teaspoon sea salt
¼ teaspoon ground black pepper
I can (15-ounce) diced no salt added tomatoes, drained
2 ½ cups low-to no-sodium beef broth
2 tablespoons arrowroot starch
2 tablespoons cold filtered water
¼ cup finely chopped flat leaf parsley leaves, for garnish

Method

Step 1
Place the meat on a cutting board and with a sharp, heavy knife, trim off the extra fat. From a 2-pound piece you should get about 1½ pounds trimmed. Cut the meat into 1-inch cubes. Dice the onion into small pieces. Split the celery lengthwise in half, then cut crosswise into small pieces.

Step 2
For the fennel, chop off the top ribs and a small slice from the bottom, then cut the bulb in half top to bottom. Cut out the pyramid shaped core with a sharp knife. Next, chop the bulb into small pieces.

Step 3
For the leek, cut off the dark green top and the root end. Slice the leek in half lengthwise and run under cold water to remove any grit or sand. Pat dry lay flat on a cutting board. Chop crosswise into thick pieces. Cut the carrots into 1-inch pieces. If the carrots are fat, cut them in half lengthwise first.

Step 4
In a large heavy pot or Dutch oven (5 ½ quart), melt 1 tablespoon butter over medium heat. When hot, add the meat. Brown on all sides for about 7 to 8 minutes. Remove the meat and juices to a bowl and set aside.

Step 5
Add the remaining butter to the pot and allow to melt. Add the onions, celery, fennel, leek, and Herbs de Provence. Cook over medium-low heat until vegetables are softened, about 5 minutes, stirring occasionally and turning heat down if they start to brown. Add the salt and pepper. Add the meat back into the pot, then the carrots, tomatoes and broth. Simmer on medium-low to low heat with the lid on until the carrots are tender, 20 to 25 minutes. The stew can be enjoyed as is or you can thicken the broth for more of a gravy consistency.

Step 6
To make a gravy, whisk together the arrowroot starch and the cold water until smooth in a small bowl. With the stew at a simmer, add the arrowroot to the pot while stirring. Stir well and bring the pot back to almost a boil for a minute to cook off the raw taste of the arrowroot and thicken the broth.

Step 7
To serve, ladle about 1½ cups stew into serving bowls and garnish with the parsley. Pair with a tossed green salad with a full fat dressing, olive oil vinaigrette and avocado. Cool and store stew leftovers in the refrigerator in a tightly covered container for up to 3 days. To re-heat, place portion in a small pan over low heat with a lid. Cover and heat until hot, stirring occasionally.

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

01/20/2026

"The 30-Day Metabolic Comeback Challenge has been life changing for me and I am so happy to be the winner! I wanted to do it to feel better mentally, physically, and emotionally. I now have better skin, more energy, my health has improved, and I feel amazing. This challenge taught me how to eat healthy; I can live without sugar for the first time and my food tastes amazing now without salt. My exercise performance has also improved since I started the challenge.

The Exercise Coach has had such a positive influence in my life. The coaches are so encouraging and supportive. They motivate, challenge, and push me during my workouts. Now that the challenge is over, I will not go back to eating the way I did before. The Exercise Coach is the way to go!"

-Maria M., Dedham, MA

01/19/2026

(NEW STUDIO ALERT!) Congratulations to Franchise Partners Shawn & Rex Chou on the opening of their 2ND LOCATION in Redwood City, CA! 💫

01/19/2026

01/14/2026

(Recipe of the Week) These pesto chicken meatballs are loaded with flavor, easy to make and packed with protein and healthy fats. A great weeknight meal served over spaghetti squash or zucchini noodles.

Paleo Pesto Chicken Meatballs

(via: https://bit.ly/3Lhy5fQ )

Ingredients

Paleo Pesto:
1/2 cup raw walnuts or pine nuts, or a combo
3 cloves garlic
4 oz fresh basil leaves packed (you can sub in baby spinach for some of the basil if preferred - about 4 cups)
1/2 cup light flavored olive oil or avocado oil
2 Tbsp fresh lemon juice
1/2 tsp sea salt or to taste
1/4 tsp black pepper or to taste
2 Tbsp nutritional yeast for flavor, optional

Chicken Meatballs:
1 lb ground chicken (or preferred ground meat - not too lean)
1/4 cup + 2 Tbsp pesto
1 egg
1/4 cup blanched almond flour
2 tsp Italian Seasoning
1/2 tsp sea salt
1/8 tsp black pepper

Instructions

For the Pesto:
Combine walnuts or pine nuts, garlic, basil leaves, olive oil, lemon juice, salt and nutritional yeast in a blender or food processor. Blend or process/pulse until a paste forms (not too smooth, scraping sides as needed.

For the Meatballs:
Preheat your oven to 425 degrees and drizzle a large baking sheet with oil or spray with cooking spray.
In a large bowl, combine the ground chicken, 1/4 cup + 2 Tbsp of the pesto, egg, almond flour, Italian seasoning, salt, and pepper. Mix with clean hands until well combined, the mixture will be sticky, especially with ground chicken!
Tip - when forming the mixture into balls, wet your hands periodically to make them easy to handle. Chicken meatballs are very sticky! Form the mixture into 12-14 meatballs, lightly wetting your hands as necessary.
Place on the prepared baking sheet 2” apart and bake for 15-18 mins, or until just cooked through.
Serve over cooked Spaghetti squash, Zucchini Noodles, Cauliflower Rice or Roasted Sweet Potatoes, topping with the remaining pesto. Store leftovers covered in the refrigerator for up to 4 days. 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

01/13/2026

"My last year working out at the Exercise Coach has changed my Life!! I’m in my late 50’s and 10 years ago I had my left accessory nerve severed during surgery and my trapezius muscle completely atrophied. In addition to constant pain, I had lost most of the ability to move my shoulder blade and had no mobility to participate in any type of strength training. Over the last decade, I lost most of my upper body muscle tone.

I was highly skeptical at first, but after sitting down with my coach and discussing my situation, I decided to give it a try.

The results were nothing short of miraculous!! Not only has my shoulder pain totally dissipated, but I have also regained muscle tone in my shoulder with a dramatic increase in mobility. Prior to joining The Exercise Coach I’d given up on not only strength training but much of a very active lifestyle that involved use of my left arm/shoulder.

In addition, I have seen a dramatic increase in strength overall and believe I am now stronger than I was 30 years ago (both upper and lower body)! In addition, I just had my annual physical and was able to do 40 sit-ups in one minute. That’s 6 above the max for my age!

I highly recommend The Exercise Coach for anyone at any level of physical fitness. If you give it a try, I promise you will be impressed with the results you achieve!"

- Dave F., Southlake, TX

01/11/2026

(NEW PODCAST) A re-frame to shape how you approach exercise and metabolic health this year. Tune in to hear the whole conversation here https://bit.ly/4qFq2bw

01/10/2026

(NEW EPISODE) Challenge yourself to think differently about your goals this year. The key to fat loss while pursuing your healthier lifestyle is strength training. Learn more here --> https://bit.ly/3NdJvll

01/09/2026

(NEW STUDIO ALERT!) Congratulations to Franchise Partners Jai & Tessy Thomas on the opening of their new studio in O'Fallon South, MO! 💫

01/07/2026

(Recipe of the Week) This creamy paleo Tuscan garlic salmon is a super-tasty one-skillet meal that’s perfect for weeknights and full of flavor! Perfectly seasoned, seared salmon with a creamy sauce packed with Italian seasonings, spinach and sun-dried tomatoes.

Tuscan Garlic Salmon

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

Ingredients

5 salmon fillets skin on or off
Sea salt and freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 Tbsp ghee or avocado oil or olive oil
1 small onion diced
6 cloves garlic minced
2 teaspoons arrowroot flour or tapioca
3/4 cup broth of your choice
3/4 cup coconut milk or preferred dairy free milk
1/2 tablespoon mustard any kind
1 tablespoon nutritional yeast optional, for flavor
2 teaspoons Italian seasoning blend
1/4 tsp sea salt or to taste
1/8 tsp freshly ground black pepper or to taste
1/2 cup sun dried tomatoes roughly chopped
2 cups kale or spinach, roughly chopped
Fresh minced parsley for garnish

Instructions

Season the salmon liberally on both sides with sea salt and freshly ground black pepper, ad the onion and garlic powder.
Heat a large non stick skillet over medium high heat and add a tablespoon of the oil or ghee. Once hot, place the salmon in the skillet flesh side down, and cook about 4 minutes on the first side, flip, and cook another 3 minutes or until cooked to preference. Using tongs, remove to a plate and set aside.
Lower the heat to medium/medium low and add the remaining oil or ghee. Add the onion and cook a minute until soft and fragrant, then add in the garlic and cook another 45 seconds to soften.

Whisk the tapioca or arrowroot into the garlic and onions, the slowly pour in the broth white whisking, then the coconut milk. Stir to combine, then stir in the mustard, nutritional yeast, Italian seasoning, sea salt and black pepper.
Cook and stir over medium-high heat until it starts to thicken - about one minute.
Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add the salmon back to the skillet and simmer another minute to heat through.

Serve over cauliflower rice or with roasted potatoes and garnish with parsley if desired. 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

01/06/2026

"After having a horrible 3 years of not taking care of myself - taking care of my dad with dementia, grieving the loss of my partner, and feeling like a blob (like those people on Wall-E) - I was in tears and looking for a place that could support me. I knew I needed something, especially having a background of martial arts, gymnastics, and my profession being a massage therapist. So when I got to this very vulnerable place in my life, I knew I needed to start at the most basic level, because if I just jumped back into what I was used to doing, I would hurt myself and I wouldn’t be able to sustain it.

As a structural massage therapist, I know very well that you need to break the body down to the basics to begin healing and start functional movement. I had been introduced to Body by Science by my late partner and when I found The Exercise Coach - this place and these machines, this is the way to go! I knew I would be safe while I built myself back into shape.

That was 7 months ago. Since then, I have lost 10 lbs- which was not my main goal of feeling strong again. Within the first 2 months, I was squatting to pick up my grandkids. At 4 months, I was actively running the dogs without knee pain. After 7 months, I am running up and down stairs and doing interval runs with my dog. My chest doesn’t burn, it’s not on fire anymore, because I am getting that workout that my lungs need. I can barely even remember or imagine how I used to feel before I started these 20-minute workouts, twice a week.

Going to a regular gym makes no sense to me at all. That is largely because I feel safe, all the coaches know exactly what I’m going through, even when I work with a different coach from day to day. The notes they keep are so good! The tweaks they add to make it more effective…they know the body really well and they know how to touch base with you when you’re not feeling 100%. For that reason alone, even if you have the smallest little thing, come do this. Your muscles will become more balanced in such a short amount of time. My posture completely changed- no back pain! I’m standing upright. My diaphragm is fully opening up, my lungs are fully dropping out. All this has happened in such a short amount of time!"

- Andrea H., Sandy, UT