The Exercise Coach Ballantyne

11/11/2026

(Recipe of the Week) Thanksgiving, but make it Whole-Food! Here's a great side full of veggies seasoned to perfection and won't weigh you down.

Harvest Casserole

(via: https://bit.ly/48KVWwc )

Ingredients

3 cups butternut squash cut into 1” cubes
1 lb brussels sprouts halved or quartered, depending on size
4 tablespoons Olive oil divided
Sea salt and black pepper
1 small yellow onion diced
4 cloves garlic minced
6 links chicken sausage cut into coin shapes (no added sugars)
2 teaspoons fresh rosemary minced
2 teaspoons fresh sage minced
1 teaspoon thyme leaves
2 teaspoons fresh parsley minced
2 cups cauliflower rice fresh or frozen
1 apple (honey crisp or similar), finely diced
1/2 cup pecans chopped
1/2 cup dried cranberries (juice-sweetened, no-added sugar)
1/2 teaspoon cinnamon
Sea salt and black pepper to taste
Fresh herbs for garnish if desired

Instructions

Preheat your oven to 425° F and line 2 baking sheets with parchment paper. Place the squash on one sheet and the Brussels sprouts on the other. Drizzle both with one tablespoon each of the oil and sprinkle all over with salt and pepper. Bake in the preheated oven for 25 minutes, stirring the Brussels sprouts halfway through. You can remove the Brussels sprouts sooner if you don’t want them to brown too much. Once done, reduce the heat to 400° F.
Meanwhile, heat a large skillet over medium heat and add the remaining 2 tablespoons of oil. Cook the onions until translucent, then add the garlic and cook about 30 seconds. Stir in the chicken sausage and fresh herbs, and cook until the sausage is browned on the outside.
Add in the cauliflower rice, apples, pecans and cinnamon and cook, stirring, until the cauliflower rice and apples begin to soften. Stir in the cranberries and season with salt and pepper to taste, then remove from heat.
Spray a 9 x 13” baking dish with cooking spray and combine the sausage rice mixture with the roasted squash and sprouts in the dish. Bake in the preheated oven for 12-15 minutes or until the top is toasty. Serve garnished with fresh herbs if desired, as a meal or holiday side dish. 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

11/11/2026

11/10/2026

"The coaches are great! I’ve gone 10 times now and I am already seeing great results.
Two times a week for 20-minutes each time is so easy to fit into my schedule. Highly, highly recommend!"

- Darlene S., West Chester, OH

11/08/2026

(NEW PODCAST) https://bit.ly/4BOKDR1 Revealing the way slight variations in workout frequency add up to profound strength outcome differences over the course of a year...

11/07/2026

(NEW PODCAST) https://bit.ly/4BOKDR1 How greater workout consistency leads to dramatically stronger outcomes over the course of 12 months . . .

11/06/2026

(NEW EPISODE) https://bit.ly/4BOKDR1 How a slight difference in workout frequency impacts results after a year . . .

11/04/2026

(Recipe of the Week) Try this Blackened Halibut recipe for a healthy dinner idea for two with a tropical twist! Mild, fresh halibut is coated in a homemade blackening spice mixture, seared to form a lightly charred crust, then topped with a lively mango and avocado salsa.

Blackened Halibut with Mango and Avocado Salsa

(via: https://bit.ly/47Vh82s )

Ingredients

Blackening Mix
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt

Salsa
1 large mango peeled, pitted and diced
1 small avocado peeled, pitted and diced
1/2 medium jalapeno pepper seeded if desired, finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
3 tablespoons chopped cilantro
1 large lime juiced
1 tablespoon honey or to taste
Salt and freshly ground black pepper to taste

Fish
2 pieces (6-8 ounce) halibut skin removed
2 tablespoons butter (organic, grass-fed)
1 tablespoon olive oil

Instructions
Blackening Mix
Combine ingredients in a small bowl; set aside.
Salsa
Combine salsa ingredients in a bowl; serve with fish.
Fish
Preheat oven to 350 degrees. Pat fish dry then season liberally with blackening mix.
Heat a cast-iron skillet over medium-high heat until very hot. Add the butter and oil. As soon as the butter melts, add fish to skillet. Cook 2 minutes per side.
Place in the oven and cook for 4 to 5 minutes or until fish flakes easily with a fork. Serve with salsa.

Notes: To make this dish approved for the 30-Day Metabolic Comeback Challenge, omit honey. Can substitute any fish such as cod, Chilean sea bass, grouper, tilapia, or salmon.
Can use pineapple in place of mango. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

11/03/2026

"The studio is clean, neat and well organized. All the staff are very friendly and up-beat, making the session a pleasant, enjoyable experience. I can tell that the clientele are cheerful and want to be there, to do their thing and then move on with their day. It's a wholesome atmosphere and I like it!! Besides that, I'm also getting stronger and in shape."

- Maggie L, Dyer, IN

11/02/2026

Brian Cygan, CEO of The Exercise Coach Featured in Forbes on courage, conviction, and leadership in the age of AI https://bit.ly/4BuGstH...