AIR ~ Movement of the Day: The Push Jerk can be done with a PVC pipe, broom handle, or as Dr. Ryan demonstrates, with an empty bar. The motion is very healthy for the shoulder joint, the upper back and postural muscles. [Click here for additional Workouts]
SPARK ~ Thought of the Day: Quote of the Day: What distinguishes the majority of men from the few is their ability to act accordingly to their beliefs. ~ Henry Miller Essential Element:Wellness is experienced, not achieved. Every choice, every day. [click here to read Spark Insight: Integration] Journal: How has integrating the Bonfire Essential Elements over the last few weeks begun to influence your life? How about the lives of those around you? Write down three additions you have made that have tangibly shaped daily living. [Click here for additional Journal exercises]
Note from Dr. Paul: There are certain dishes that are very expensive in restaurants, but when made at home can be a reasonable ‘treat’ – the price for two servings is less than one serving in a restaurant. Two come to mind: Rack of Lamb ($15 from Costco serves two), and Filet Mignon ($22 will serve two).
It’s no secret that I love fat, and one of my beefs with filet mignon is that, although it’s sooooo tender, it lacks flavor due to the absence of fat. On this recipe I borrowed from the French who know how to finish a filet – they top it with a flavorful sauce (usually made with butter).
1 (6-8 oz.) grass-fed filet mignon per person (if the filets are large they can be sliced in half sideways before cooking)
3 medium to large cloves garlic per two people
3 Tablespoons organic butter (don’t blame me, it’s the French’s fault)
2 Tablespoons balsamic vinegar or red wine
1 Tablespoon cooking sherry (optional)
Fresh cracked black pepper
Liberally season organic beef filets with sea salt and fresh cracked black pepper.
Melt 2 Tablespoons organic butter in a medium to large fry pan (depending on how many filets you’re cooking) over medium heat (do not use non-stick cookware),
Add steaks, cooking 2-4 minutes per side DEPENDING ON HOW THICK your steaks are; be careful not to overcook.
Remove steaks from pan and set aside near stove to stay warm,
Add garlic, balsamic vinegar or wine and sherry and 1 Tablespoon butter into the same pan the steaks were just cooking in. Stir and scrape everything in pan together. Don’t be alarmed when the garlic browns – that crispy garlic is what makes this dish super yummy.
Add juice from pan that steaks have been sitting on to sauce.