The Exercise Coach Shadyside

https://bit.ly/4gGjE0v The Exercise Coach is excited to share an interview that Brian Cygan recently had with Robert Reiss, author of The Transformative CEO and host of the Nationally Syndicated CEO FORUM Radio show. Brian will also be featured in an upcoming special edition of "The Top 20 Entrepreneurial Leaders in America". Check out this quick 20-minute interview!

https://bit.ly/4gGjE0v The Exercise Coach is excited to share an interview that Brian Cygan recently had with Robert Reiss, author of The Transformative CEO and host of the Nationally Syndicated CEO FORUM Radio show. Brian will also be featured in an upcoming special edition of "The Top 20 Entrepreneurial Leaders in America". Check out this quick 20-minute interview!

(NEW EPSIODE) The ROI from supervised exercise: https://bit.ly/4zCpOY7

(Recipe of the Week) This creamy paleo tuscan garlic salmon is a super-tasty one-skillet meal that’s perfect for weeknights and full of flavor!

Tuscan Garlic Salmon

(via: https://bit.ly/4zD2VDF)

Ingredients

5 salmon fillets skin on or off
Sea salt and freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 Tbsp ghee or avocado oil or olive oil
1 small onion diced
6 cloves garlic minced
2 teaspoons arrowroot flour or tapioca
3/4 cup broth of your choice
3/4 cup coconut milk or preferred dairy free milk
1/2 tablespoon mustard any kind
1 tablespoon nutritional yeast optional, for flavor
2 teaspoons Italian seasoning blend
1/4 tsp sea salt or to taste
1/8 tsp freshly ground black pepper or to taste
1/2 cup sun dried tomatoes roughly chopped
2 cups kale or spinach, roughly chopped
Fresh minced parsley for garnish

Instructions

Season the salmon liberally on both sides with sea salt and freshly ground black pepper, ad the onion and garlic powder.
Heat a large non stick skillet over medium high heat and add a tablespoon of the oil or ghee. Once hot, place the salmon in the skillet flesh side down, and cook about 4 minutes on the first side, flip, and cook another 3 minutes or until cooked to preference. Using tongs, remove to a plate and set aside.
Lower the heat to medium/medium low and add the remaining oil or ghee. Add the onion and cook a minute until soft and fragrant, then add in the garlic and cook another 45 seconds to soften.
Whisk the tapioca or arrowroot into the garlic and onions, the slowly pour in the broth white whisking, then the coconut milk. Stir to combine, then stir in the mustard, nutritional yeast, Italian seasoning, sea salt and black pepper.
Cook and stir over medium-high heat until it starts to thicken - about one minute.
Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add the salmon back to the skillet and simmer another minute to heat through.
Serve over cauliflower rice or with roasted sweet potatoes and garnish with parsley if desired. 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

(Recipe of the Week) This creamy paleo tuscan garlic salmon is a super-tasty one-skillet meal that’s perfect for weeknights and full of flavor!

Tuscan Garlic Salmon

(via: https://bit.ly/4zD2VDF )

Ingredients

5 salmon fillets skin on or off
Sea salt and freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 Tbsp ghee or avocado oil or olive oil
1 small onion diced
6 cloves garlic minced
2 teaspoons arrowroot flour or tapioca
3/4 cup broth of your choice
3/4 cup coconut milk or preferred dairy free milk
1/2 tablespoon mustard any kind
1 tablespoon nutritional yeast optional, for flavor
2 teaspoons Italian seasoning blend
1/4 tsp sea salt or to taste
1/8 tsp freshly ground black pepper or to taste
1/2 cup sun dried tomatoes roughly chopped
2 cups kale or spinach, roughly chopped
Fresh minced parsley for garnish

Instructions

Season the salmon liberally on both sides with sea salt and freshly ground black pepper, ad the onion and garlic powder.
Heat a large non stick skillet over medium high heat and add a tablespoon of the oil or ghee. Once hot, place the salmon in the skillet flesh side down, and cook about 4 minutes on the first side, flip, and cook another 3 minutes or until cooked to preference. Using tongs, remove to a plate and set aside.
Lower the heat to medium/medium low and add the remaining oil or ghee. Add the onion and cook a minute until soft and fragrant, then add in the garlic and cook another 45 seconds to soften.
Whisk the tapioca or arrowroot into the garlic and onions, the slowly pour in the broth white whisking, then the coconut milk. Stir to combine, then stir in the mustard, nutritional yeast, Italian seasoning, sea salt and black pepper.
Cook and stir over medium-high heat until it starts to thicken - about one minute.
Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add the salmon back to the skillet and simmer another minute to heat through.
Serve over cauliflower rice or with roasted sweet potatoes and garnish with parsley if desired. 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