The Exercise Coach East Cobb

The Exercise Coach East Cobb We help busy people get into their best shape ever no matter what age or fitness level they start from. Our coaches are professional and kind.

Our workouts are 20-minutes and completely data-driven for maximum results in minimum time. Try it free!

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(Recipe of the Week) Soak in the last days of summer with this fresh grill meal!Grilled Garlic and Herb Chicken & Veggie...
09/10/2021

(Recipe of the Week) Soak in the last days of summer with this fresh grill meal!

Grilled Garlic and Herb Chicken & Veggies

(adapted from: https://bit.ly/3hn37Av)

Ingredients

Garlic and Herb veggie marinade
2 tsp sea salt
2 tsp minced onion
2 tsp roasted garlic powder
1/2 tsp black pepper
1/2 tsp coriander
1/2 tsp parsley
1/2 tsp paprika
1/2 cup olive oil
1/4 cup vinegar

1 1/2 lbs boneless (skinless thin sliced chicken cutlets)
kosher salt
1 lb asparagus (1 bunch, tough ends removed)
1 medium 8 ounce zucchini (sliced 1/4-inch thick)
1 medium yellow squash (sliced 1/4-inch thick)
1 red bell pepper (seeded and sliced into strips)
olive oil cooking spray

Instructions
Whisk together marinade ingredients. Season chicken with 1/2 teaspoon salt and 2 tablespoons of the veggie herb marinade at least 1 hour, or as long as overnight.
Marinate the veggies with the remaining marinade.
Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), season with 3/4 teaspoon salt and black pepper and cook, turning constantly until the edges are browned, about 8 minutes. Set aside on a platter.
Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter with the veggies and serve.

Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest page: https://bit.ly/2WMQchR

(Recipe of the Week) Soak in the last days of summer with this fresh grill meal!

Grilled Garlic and Herb Chicken & Veggies

(adapted from: https://bit.ly/3hn37Av)

Ingredients

Garlic and Herb veggie marinade
2 tsp sea salt
2 tsp minced onion
2 tsp roasted garlic powder
1/2 tsp black pepper
1/2 tsp coriander
1/2 tsp parsley
1/2 tsp paprika
1/2 cup olive oil
1/4 cup vinegar

1 1/2 lbs boneless (skinless thin sliced chicken cutlets)
kosher salt
1 lb asparagus (1 bunch, tough ends removed)
1 medium 8 ounce zucchini (sliced 1/4-inch thick)
1 medium yellow squash (sliced 1/4-inch thick)
1 red bell pepper (seeded and sliced into strips)
olive oil cooking spray

Instructions
Whisk together marinade ingredients. Season chicken with 1/2 teaspoon salt and 2 tablespoons of the veggie herb marinade at least 1 hour, or as long as overnight.
Marinate the veggies with the remaining marinade.
Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), season with 3/4 teaspoon salt and black pepper and cook, turning constantly until the edges are browned, about 8 minutes. Set aside on a platter.
Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter with the veggies and serve.

Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest page: https://bit.ly/2WMQchR

Timeline Photos
09/06/2021

Timeline Photos

(Recipe of the Week) Easy Short Rib Ragu – A simple and delicious meal that you can make in the slow cooker!Easy Short R...
09/01/2021

(Recipe of the Week) Easy Short Rib Ragu – A simple and delicious meal that you can make in the slow cooker!

Easy Short Rib Ragu

(via: https://bit.ly/2WGWRMI)

Ingredients
salt and pepper
2 Tablespoons avocado oil, divided
2 teaspoons minced garlic
2–3 celery stalks, sliced
2–3 medium carrots, peeled, sliced and quartered (halved works too)
1 medium sweet yellow onion, diced
6–8 beef short ribs
25oz marinara sauce (homemade or store-bought)

Instructions

Place short ribs on a large plate, pat dry with clean paper towel and season with salt and pepper all over; set aside.
Add 1 tablespoon oil to large cast iron skillet and bring to medium high heat.
Sear short ribs on all sides. Transfer them to the slow cooker.
In the same skillet, add another tablespoon of oil. Then add garlic and stir, allowing it to cook 1 minute.
Add celery, onion and carrot.
Sprinkle with salt and pepper.
Stir and allow to cook 2-3 minutes, scraping up any bits from the bottom of the pan.
Pour vegetable mixture into crockpot on top of the short ribs.
Pour marinara sauce on top. Mix to coat the short ribs.
Cover and let cook for 7-8 hours on low.
Before serving, remove short ribs and shred meat, discarding bones. Place shredded meat back into the crockpot and mix to combine.
Serve with pasta, zoodles or spaghetti squash.

Note: To make this dish approved for the 30-Day Metabolic Comeback Challenge, make sure you are checking your marinara ingredients (for store-bought, try Primal Kitchen) and serve with zoodles or spaghetti squash.

Find all Recipes of the Week on our Pinterest boards: https://bit.ly/2WMQchR

(Recipe of the Week) Easy Short Rib Ragu – A simple and delicious meal that you can make in the slow cooker!

Easy Short Rib Ragu

(via: https://bit.ly/2WGWRMI)

Ingredients
salt and pepper
2 Tablespoons avocado oil, divided
2 teaspoons minced garlic
2–3 celery stalks, sliced
2–3 medium carrots, peeled, sliced and quartered (halved works too)
1 medium sweet yellow onion, diced
6–8 beef short ribs
25oz marinara sauce (homemade or store-bought)

Instructions

Place short ribs on a large plate, pat dry with clean paper towel and season with salt and pepper all over; set aside.
Add 1 tablespoon oil to large cast iron skillet and bring to medium high heat.
Sear short ribs on all sides. Transfer them to the slow cooker.
In the same skillet, add another tablespoon of oil. Then add garlic and stir, allowing it to cook 1 minute.
Add celery, onion and carrot.
Sprinkle with salt and pepper.
Stir and allow to cook 2-3 minutes, scraping up any bits from the bottom of the pan.
Pour vegetable mixture into crockpot on top of the short ribs.
Pour marinara sauce on top. Mix to coat the short ribs.
Cover and let cook for 7-8 hours on low.
Before serving, remove short ribs and shred meat, discarding bones. Place shredded meat back into the crockpot and mix to combine.
Serve with pasta, zoodles or spaghetti squash.

Note: To make this dish approved for the 30-Day Metabolic Comeback Challenge, make sure you are checking your marinara ingredients (for store-bought, try Primal Kitchen) and serve with zoodles or spaghetti squash.

Find all Recipes of the Week on our Pinterest boards: https://bit.ly/2WMQchR

"My original goals were to build strength, tone, shape and weight loss. I have noticed that my knees feel stronger, I do...
08/31/2021

"My original goals were to build strength, tone, shape and weight loss. I have noticed that my knees feel stronger, I don't require a knee brace when I run and my muscles are beginning to look more defined.
The environment is relaxed, very clean, and comfortable. The coaches push you to your best effort and keep you focused and positive. They are professionals and are interested in making sure you meet your goals.
The hours are perfect for me and my preferred appointment time is always available. It's unbelievable that with this 20 minute 2 days a week commitment, I can achieve the results I have and will continue to have."

- Nicol K., Worthington, OH

#TestimonialTuesday

"My original goals were to build strength, tone, shape and weight loss. I have noticed that my knees feel stronger, I don't require a knee brace when I run and my muscles are beginning to look more defined.
The environment is relaxed, very clean, and comfortable. The coaches push you to your best effort and keep you focused and positive. They are professionals and are interested in making sure you meet your goals.
The hours are perfect for me and my preferred appointment time is always available. It's unbelievable that with this 20 minute 2 days a week commitment, I can achieve the results I have and will continue to have."

- Nicol K., Worthington, OH

#TestimonialTuesday

All exercise is not created equal.  Learn about the Dose-Response Relationship in Exercise and what implications it has ...
08/27/2021
Podcast Episode 40: The Dose-Response Relationship in Exercise | Exercise Coach

All exercise is not created equal. Learn about the Dose-Response Relationship in Exercise and what implications it has for HOW you exercise if you wish to achieve your desired results: https://bit.ly/3myJsRJ

Brian Cygan and Amy Hudson break down the age-old question of whether muscle really weighs more than fat and why the number on the scale can be very misleading when you’re trying to improve your health and fitness.

08/26/2021

(New Episode 🎤) The Dose-Response Relationship in Exercise. This little-known principle in exercise determines whether you get the fitness results you are looking for ---> https://bit.ly/3myJsRJ

(Recipe of the Week) Lemon Shrimp & Asparagus Skillet – This one pan lemon shrimp with asparagus is a weeknight wonder! ...
08/25/2021

(Recipe of the Week) Lemon Shrimp & Asparagus Skillet – This one pan lemon shrimp with asparagus is a weeknight wonder! Done in a flash with lots of bright flavor.

Lemon shrimp & asparagus skillet

(via: https://bit.ly/3iZViCe)

INGREDIENTS
1 lb. shrimp, peeled and deveined (tails removed, ideally)
1 clove garlic
1/2 tsp. salt
1/4 tsp. pepper
1/8–1/4 tsp. red pepper flakes
3 Tbsp. olive oil, ghee, or butter
1 shallot, minced
1 bunch (12-16 oz.) asparagus, trimmed and cut into 2 inch sections
1–2 tsp. lemon zest
2–3 Tbsp. fresh lemon juice
1–2 Tbsp. fresh parsley, minced

INSTRUCTIONS
FIRST, SEASON THE SHRIMP.
In a medium bowl, combine shrimp, garlic, salt, pepper, and red pepper flakes. Stir to combine well so the seasoning is evenly distributed.
Set aside for a minute while you cook your asparagus.
COOK YOUR ASPARAGUS.
Heat 2 Tbsp. olive oil, butter, or ghee in a large skillet over medium-high heat.
Add shallot and asparagus and sauté until lightly browned and tender, about 3 to 5 minutes.
Remove veggies from the pan and set aside on a clean plate or platter for a moment.
COOK THE SHRIMP & FINISH THE DISH.
Add remaining 1 Tbsp. oil/butter/ghee to the pan and add your seasoned shrimp.
Cook the shrimp just 1-2 minutes per side, or until cooked through.
Return asparagus to the pan and stir to heat through (watch the shrimp so it doesn’t overcook).
Garnish with lemon zest & a squeeze of lemon juice. Sprinkle with fresh parsley and serve warm over cauliflower rice.

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/2WMQchR

(Recipe of the Week) Lemon Shrimp & Asparagus Skillet – This one pan lemon shrimp with asparagus is a weeknight wonder! Done in a flash with lots of bright flavor.

Lemon shrimp & asparagus skillet

(via: https://bit.ly/3iZViCe)

INGREDIENTS
1 lb. shrimp, peeled and deveined (tails removed, ideally)
1 clove garlic
1/2 tsp. salt
1/4 tsp. pepper
1/8–1/4 tsp. red pepper flakes
3 Tbsp. olive oil, ghee, or butter
1 shallot, minced
1 bunch (12-16 oz.) asparagus, trimmed and cut into 2 inch sections
1–2 tsp. lemon zest
2–3 Tbsp. fresh lemon juice
1–2 Tbsp. fresh parsley, minced

INSTRUCTIONS
FIRST, SEASON THE SHRIMP.
In a medium bowl, combine shrimp, garlic, salt, pepper, and red pepper flakes. Stir to combine well so the seasoning is evenly distributed.
Set aside for a minute while you cook your asparagus.
COOK YOUR ASPARAGUS.
Heat 2 Tbsp. olive oil, butter, or ghee in a large skillet over medium-high heat.
Add shallot and asparagus and sauté until lightly browned and tender, about 3 to 5 minutes.
Remove veggies from the pan and set aside on a clean plate or platter for a moment.
COOK THE SHRIMP & FINISH THE DISH.
Add remaining 1 Tbsp. oil/butter/ghee to the pan and add your seasoned shrimp.
Cook the shrimp just 1-2 minutes per side, or until cooked through.
Return asparagus to the pan and stir to heat through (watch the shrimp so it doesn’t overcook).
Garnish with lemon zest & a squeeze of lemon juice. Sprinkle with fresh parsley and serve warm over cauliflower rice.

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/2WMQchR

"I was concerned about maintaining my strength as I aged. With a family history of osteoporosis, I knew muscle strength ...
08/24/2021

"I was concerned about maintaining my strength as I aged. With a family history of osteoporosis, I knew muscle strength and bone strength went hand-in-hand. In March 2015 I made the call to Exercise Coach and began my more than 5-year journey taking care of my health with a smart nutrition plan and the right kind of exercise.

The twice a week, twenty-minute exercise sessions may not sound like much, but they work! They are tailored to me, and I have been able to steadily increase the weight load and intensity over the years. I continue to feel stronger. In fact, a DEXA scan I had done this past June showed no further bone density loss over the last three years!

Equally as important, my entire approach to food has changed. Through Exercise Coach I’ve learned that my old ways of eating weren’t helping me take care of the only body I’ll ever have. Following The Exercise Coach nutritional plan has made me disciplined in my food choices. Since I have seen great results (I lost over15 lbs.in my first year), I know I am doing something right, and good, for my body. I can honestly say I don’t miss any of the foods I thought I couldn’t live without. I have found it easy to make the right choices.

If I could give one piece of advice to anyone considering going on this life-changing journey with Exercise Coach, it would be, “You can do it! You can do it for 1 day, then 2 days, then 1 week, then 1 month. You will quickly see the results of your hard work and discipline, and you will be happy with, and proud of, the new healthier you.”

I’ve had people ask me, “Are you still on that diet?”, and I reply, “It isn’t a diet. It’s a nutritional and strength training plan through The Exercise Coach. It’s a long-term commitment to exercise and healthy eating, and YES, I’m still on it!”

- Mary Ellen D., Schaumburg, IL

#testimonial

"I was concerned about maintaining my strength as I aged. With a family history of osteoporosis, I knew muscle strength and bone strength went hand-in-hand. In March 2015 I made the call to Exercise Coach and began my more than 5-year journey taking care of my health with a smart nutrition plan and the right kind of exercise.

The twice a week, twenty-minute exercise sessions may not sound like much, but they work! They are tailored to me, and I have been able to steadily increase the weight load and intensity over the years. I continue to feel stronger. In fact, a DEXA scan I had done this past June showed no further bone density loss over the last three years!

Equally as important, my entire approach to food has changed. Through Exercise Coach I’ve learned that my old ways of eating weren’t helping me take care of the only body I’ll ever have. Following The Exercise Coach nutritional plan has made me disciplined in my food choices. Since I have seen great results (I lost over15 lbs.in my first year), I know I am doing something right, and good, for my body. I can honestly say I don’t miss any of the foods I thought I couldn’t live without. I have found it easy to make the right choices.

If I could give one piece of advice to anyone considering going on this life-changing journey with Exercise Coach, it would be, “You can do it! You can do it for 1 day, then 2 days, then 1 week, then 1 month. You will quickly see the results of your hard work and discipline, and you will be happy with, and proud of, the new healthier you.”

I’ve had people ask me, “Are you still on that diet?”, and I reply, “It isn’t a diet. It’s a nutritional and strength training plan through The Exercise Coach. It’s a long-term commitment to exercise and healthy eating, and YES, I’m still on it!”

- Mary Ellen D., Schaumburg, IL

#testimonial

08/22/2021

We challenge our clients to think about Fat Loss vs Weight Loss and improving body composition for long-term health and sustained results. Studies show that those who follow calorie-restrictive diet plans and engage in moderate "cardio" type exercise without strength training will end up with about 50% of their weight loss coming from muscle. This leads to a "yo-yo" effect due to reduced metabolic function, as well as frailty and increased injury risk due to having lost muscle. Learn why Strength Training is crucial for fat loss and improved body composition in this episode ---> https://bit.ly/3B0w110

08/20/2021

(New Podcast Episode #38🎤) Many "diets" out there are designed to create a calorie deficit as a means to losing weight. These plans also often discourage exercise during this process. Unfortunately, what this leads to is a loss of muscle mass as part of the "weight loss". This loss of muscle is destructive to metabolic health, and leads to 95% of people re-gaining all of the weight they lost and then some.
So, what IS the key to healthy and sustained weight (fat) loss? Muscle. Lear more here ---> https://bit.ly/3B0w110

Address

1513 Johnson Ferry Rd, Suite 175
Marietta, GA
30062

Opening Hours

Monday 6am - 7pm
Tuesday 6am - 7pm
Wednesday 6am - 7pm
Thursday 6am - 7pm
Friday 6am - 7pm
Saturday 6am - 1pm

Telephone

(678) 935-9550

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