The Exercise Coach - San Juan Capistrano

06/12/2026

Happy Superman Day— just 20 minutes is all you need. A fun holiday celebrating the man of steel. Look it up it’s a real holiday. We are real people. Proving it can be done.

06/08/2026

Your best friends, twice a week… 20 minutes. ❤️

06/06/2026

New York, WOW! They keep winning! We may be a Lakers State but our New York fan / client and friend Chris shows up twice a week like the Knicks —SO CAN YOU!

05/28/2026

Someone call 3-1-1. We have a 3yr work-anniversary. 1yr work-anniversary and a 1yr client-anniversary. Well done guys !

05/25/2026

05/22/2026

Going into the holiday weekend … enjoying strength and friendship

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.

05/15/2026

(NEW PODCAST) https://bit.ly/4wPOlaT Here's what research reveals about how resistance training can help reduce the risk of some of the biggest health concerns people face as they age, including heart disease, type 2 diabetes, and cancer.