The Exercise Coach Carrollwood

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

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 Heart disease, diabetes, cancer. What if strength training could help lower your risk of all three?