The Exercise Coach West St Petersburg

06/24/2026

(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

06/23/2026

"I recommend the Exercise Coach to everyone, I even told my doctor about it, so she would have an exercise solution that works to recommend to her patients. The studio is welcoming, easy, and efficient. Even when I don’t feel like working out, I can remind myself it is only 20 minutes and then I always go to my appointment. Most important to me is the results I have seen with just 20 minutes two times a week. I loved it so much, I convinced my husband to join. It has been over a year now for both of us and we are the strongest we have been in over a decade. Now, we can easily enjoy hikes or even ski all day without pain."

- Shannon B., Broomfield, CO

06/22/2026

(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.

06/22/2026

(Recipe of the Week) Light, Quick, Refreshing and Tasty. The perfect dish for summer.

Thai-Style Shrimp with Mango Salad

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

Ingredients for Shrimp and Marinade

1 lemongrass stalk, outer layer removed, bulb and light green parts sliced
1 shallot, roughly chopped
⅓ cup fresh cilantro leaves
⅓ cup fresh mint leaves
3 garlic cloves, peeled
1 green chile, seeded and chopped
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon kosher salt
½ cup coconut cream
1 pound large wild-caught shrimp, shelled and deveined

Ingredients for Mango Salad

2 large yellow mangoes, peeled, pitted, and thinly sliced
1 red bell pepper, stemmed. seeded, and thinly sliced
1 cup fresh cilantro leaves, plus more for garnish
1 small red onion, thinly sliced
¼ English cucumber, sliced into matchsticks
3 tablespoons extra-virgin olive oil
1 teaspoon grated lime zest
2 tablespoons lime juice
1 red Thai chile, seeded and thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon avocado oil
⅓ cup roughly chopped toasted cashews (optional)

Step 1

For the shrimp: In a food processor, combine the lemongrass, shallot, cilantro, mint, garlic, green chile, ginger, cumin, and salt. Pulse a few times, then add the coconut cream. Puree until a smooth paste forms, adding a splash of water if necessary.

Step 2

Place the shrimp in a sealable bag, add the curry paste, and rub the mixture into the shrimp. Refrigerate for at least 15 minutes, while you make the salad, or up to 1 day.

Step 3

For the salad: In a large bowl, mix the mangoes, bell pepper, cilantro, onion, and cucumber. Add the olive oil and lime zest and juice and toss to coat. Stir in the red chile to taste. Season with the salt and pepper.

Step 4

Heat the avocado oil in a nonstick pan over medium heat. Add the shrimp with some of the marinade and cook for 2 to 3 minutes per side, until no longer opaque.

Step 5

Divide the salad among bowls and top with the sautéed shrimp. Garnish with additional cilantro leaves and cashews, if desired.

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

06/21/2026

06/17/2026

(Recipe of the Week) Light, Quick, Refreshing and Tasty. The perfect dish for summer.

Thai-Style Shrimp with Mango Salad

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

Ingredients for Shrimp and Marinade

1 lemongrass stalk, outer layer removed, bulb and light green parts sliced
1 shallot, roughly chopped
⅓ cup fresh cilantro leaves
⅓ cup fresh mint leaves
3 garlic cloves, peeled
1 green chile, seeded and chopped
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon kosher salt
½ cup coconut cream
1 pound large wild-caught shrimp, shelled and deveined

Ingredients for Mango Salad

2 large yellow mangoes, peeled, pitted, and thinly sliced
1 red bell pepper, stemmed. seeded, and thinly sliced
1 cup fresh cilantro leaves, plus more for garnish
1 small red onion, thinly sliced
¼ English cucumber, sliced into matchsticks
3 tablespoons extra-virgin olive oil
1 teaspoon grated lime zest
2 tablespoons lime juice
1 red Thai chile, seeded and thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon avocado oil
⅓ cup roughly chopped toasted cashews (optional)

Step 1

For the shrimp: In a food processor, combine the lemongrass, shallot, cilantro, mint, garlic, green chile, ginger, cumin, and salt. Pulse a few times, then add the coconut cream. Puree until a smooth paste forms, adding a splash of water if necessary.

Step 2

Place the shrimp in a sealable bag, add the curry paste, and rub the mixture into the shrimp. Refrigerate for at least 15 minutes, while you make the salad, or up to 1 day.

Step 3

For the salad: In a large bowl, mix the mangoes, bell pepper, cilantro, onion, and cucumber. Add the olive oil and lime zest and juice and toss to coat. Stir in the red chile to taste. Season with the salt and pepper.

Step 4

Heat the avocado oil in a nonstick pan over medium heat. Add the shrimp with some of the marinade and cook for 2 to 3 minutes per side, until no longer opaque.

Step 5

Divide the salad among bowls and top with the sautéed shrimp. Garnish with additional cilantro leaves and cashews, if desired.

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

06/12/2026

(NEW EPISODE) Addressing a frequent listener question! . . . https://bit.ly/4e3IOWG