The Exercise Coach - Weston

"A year ago this month I had been actively seeking an exercise place. I had contacted several people about a tryout and the people at The Exercise Coach were the only ones who got back to me and I came in had two free sessions and was so impressed. This is exactly what I had been looking for for a really long time. I am amazed at how much better my body is and my balance is better. My strength is better and I really enjoy my classes. I've met new friends and we really enjoy our time together at The Exercise Coach. The coaches are really wonderful, very personable, and make our training very pleasant. I would recommend them to anyone, but especially to seniors. I am a senior myself, and I fell down a flight of stairs 10 years ago and never really fully recovered and now I feel like I have built my muscles, improved my balance, and I have totally improved my body so I recommend The Exercise Coach to anyone out there."

- Debra P., Sandy, UT

(Recipe of the Week) Burgers and the 4th of July go hand in hand—but that doesn’t mean you have to load up on heavy foods that leave you feeling sluggish. Wrapped in crisp romaine instead of a bun, it’s delicious, satisfying, and perfect for backyard grilling or gathering around the picnic table with friends.

Inside-Out Burgers

(via: https://bit.ly/4aukr2c )

Ingredients:
1 tablespoon extra virgin olive oil
½ cup red onion, diced
½ cup mushrooms, chopped
1 tablespoon balsamic vinegar
2 cups spinach
1 small tomato, diced, liquid drained
1 tablespoon Dijon mustard
Sea salt and pepper, to taste
16 ounces ground bison (can substitute ground grass-fed beef or turkey)
8 leaves romaine lettuce

Directions:
Step 1
Heat oil over medium-high heat. Add onion, cook for 4 minutes. Reduce heat to medium. Stir in mushrooms.

Step 2
Add balsamic vinegar and stir. Cook for 5 minutes, stirring a few times.

Step 3
Add balsamic vinegar and stir. Cook for 5 minutes, stirring a few times.

Step 4
Add spinach and tomato and cook for another minute. Stir in mustard and turn off heat. Season with salt and pepper. Drain off excess liquid and reserve. Cool in refrigerator for 15 minutes.

Step 5
Form bison into 4 evenly sized balls. With your fingers, make a well in the center of each ball. Stuff about 2 tablespoons spinach mixture inside each ball. Seal the top and flatten to form a patty.

Step 6
Grill or broil your burgers.

To grill: Heat your grill pan using a little oil.

When hot, grill each patty for about 2-3 minutes on each side or when desired doneness is reached. Repeat as needed depending on pan size.

To broil: Set oven broiler to "high." Place patties on a foil-lined baking sheet on top oven rack. Broil for about 3 minutes, flip patties over, and broil for about another 2-3 minutes or until burgers reach desired doneness.

Step 7
Let the burgers rest for a couple of minutes. Take 2 romaine leaves and sandwich your burger between them.

Serving Tip: Instead of mayo or sugary ketchup, use a dollop of homemade Creamy Ranch Dressing on top of burger.
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Homemade Creamy Ranch Dressing:

Ingredients:
1 avocado, pitted and sliced
1 teaspoon extra virgin olive oil
Juice from half a lemon
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
½ teaspoon dill w**d (or more if you like dill)
1 tablespoon parsley
1 teaspoon onion powder
⅛ teaspoon sea salt
⅛ teaspoon cayenne pepper

Directions:
Add all ingredients in a blender and blend for about 2 minutes or until you have your desired consistency. Add a little water or lemon juice if you prefer a less "creamy" consistency.
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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