The Exercise Coach - Rocklin

06/10/2026

(Recipe of the Week) Experience the savory richness of thinly sliced sirloin, sautéed onions, and peppers over a fluffy bed of rice or quinoa. Satisfaction guaranteed!

Philly Cheesesteak Bowl

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

Ingredients

1 lb sirloin steak, thinly sliced
2 tablespoons olive oil
1 medium onion, sliced
1 bell pepper, sliced (green or red)
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
2 cups cooked rice or quinoa (for a gluten-free option)
1 cup provolone cheese, shredded
1⁄4 cup mayonnaise (optional for drizzling)
Fresh parsley, chopped (for garnish)

Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet and sauté for about 5-7 minutes, or until they start to soften.
Stir in the minced garlic and continue to cook for another minute until fragrant.
Push the sautéed vegetables to the side of the skillet and add the thinly sliced sirloin steak to the center. Season with salt, pepper, and Worcestershire sauce.
Cook the steak for about 3-5 minutes, stirring occasionally, until it's browned and cooked through.
Once the steak is cooked, mix it with the onions and peppers in the skillet, ensuring everything is well combined.
In a serving bowl, add a generous scoop of cooked rice or quinoa as the base.
Top the rice or quinoa with the steak and vegetable mixture.
Sprinkle shredded provolone cheese over the hot steak mixture, allowing it to melt slightly.
Drizzle with mayonnaise, if desired, and garnish with fresh chopped parsley before serving.

Note: Serve with quinoa, omit cheese, use homemade paleo mayo or omit, and swap Worcestershire for balsamic vinegar to make this dish approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

06/05/2026

https://bit.ly/43Pzj7s If you are just getting started on your exercise journey, congratulations! Here are some tips on how to stay consistent and experience the success you are looking for to get the most out of the journey ahead...

06/04/2026

(NEW EPISODE) https://bit.ly/4dYzH8l If you've started and stopped exercise more times than you can count, and have struggled to stay consistent, this episode reveals WHY this happens and WHAT you can do about it.

06/04/2026

(NEW EPISODE) https://bit.ly/4dYzH8l Did you know that most people who struggle to maintain their exercise habit give up within the first 4 months of starting something new? Here's how NOT to become another statistic.

06/03/2026

(Recipe of the Week) Try this simple, quick and delicious meal for a great, balanced dish perfect for any weeknight.

Ground Turkey Butternut Squash Skillet

(via: https://bit.ly/4uS4iMf )

Ingredients

1 lb ground turkey
1 medium butternut squash, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1⁄2 teaspoon ground cinnamon
Salt and pepper to taste
1⁄2 cup chicken broth
1 bunch kale, stems removed and leaves chopped
1 tablespoon lemon juice
Optional garnish: chopped fresh parsley

Instructions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, approximately 7-8 minutes.
Stir in the cumin, smoked paprika, cinnamon, salt, and pepper, mixing well to coat the turkey and onion mixture.
Add the diced butternut squash to the skillet and pour in the chicken broth. Stir everything together, cover, and let it cook for about 10-12 minutes, or until the squash is tender.
Reduce the heat to low and add the chopped kale. Cover the skillet again and cook until the kale has wilted, about 3-4 minutes.
Stir in the lemon juice, adjust seasoning if necessary, and cook for an additional 2 minutes.
Remove from heat and garnish with chopped fresh parsley if desired. Serve hot.

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

06/02/2026

"The staff are wonderful and I really appreciate the support they give. It’s actually fun to go twice a week to work out and have fun doing it."

- Gina P., St. Peters, MO

05/25/2026

05/20/2026

(Recipe of the Week) This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

Seriously Good Vegetable Soup

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

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, bell pepper, zucchini or yellow squash
1 teaspoon fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
½ teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
1 tablespoon lemon juice

Instructions

Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and 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

05/16/2026

(NEW EPISODE) https://bit.ly/4wPOlaT Learn exactly how strength training helps reduce the risk of developing diseases such as heart disease, type 2 diabetes and cancer.