by MJ

AIR  ~  Movement of the Day:
Day 67 brings Static Dip Holds. Ouch! You’ll definitely accentuate the ‘challenge’ portion of our 100 Day Challenge today! Keep up the great work! [Click here for additional Workouts]

FUEL  ~  Dish of the Day:
Classic Stuffed Peppers An incredibly easy dish that’s beautiful and fun to present! Don’t forget filling and nutritious to boot! [Click here for additional Recipes]


SPARK  ~  Thought of the Day:
Quote of the Day:  The mind is its own place and in itself can make a heaven of hell; a hell of heaven. ~ John Milton

Essential Element: The Bonfire Health Program empowers you to choose healthier perspectives and responses to stress, as well as offering specific strategies and mechanisms for mitigating the effects of stress and reducing its occurrences [click here to read Spark Insight: Coping Mechanisms].

Journal: On average, each person thinks approximately fifty-thousand thoughts/day. None of these are neutral – they are either moving us forward or moving us back. It is our choice, even amongst the most stressful of circumstances, to shift our thoughts from reaction to deliberate response. Choose a statement, quote or scripture you’ll claim this week as you encounter tough situations  Write it our in your journal and commit to memorizing it through the week.    [Click here for additional Journal exercises]

Classic Stuffed Peppers

by admin

Makes 4-6 servings
5 bell peppers (mix/match colors!)
1 lb. grass-finished beef
1 large sweet onion, diced
8 oz. sliced and diced mushrooms
3 medium tomatoes, diced
3 oz. tomato paste
1 Tablespoon minced garlic
1 Tablespoon Sriracha (optional)

Preheat oven to 350 degrees.

Cut the top of each bell pepper about one inch from the top and remove seeds in the center. Add the bell peppers in a boiling pot of water for 4-5 minutes until tender. Drain and set aside to cool.

In a large pan on medium heat, saute your chopped onions and mushrooms for roughly 5 minutes until browned. Add beef and stir until lightly browned, not fully cooked. Reduce heat to low and then add the minced garlic, tomato paste, and diced tomatoes, and stir thoroughly.

In a medium-sized baking dish, line up your peppers so they are standing upright. Fill in your bell peppers with the meat and vegetable mixture. Add 1/3 cup of water to the bottom of your baking dish. Place in oven and bake for 35-40 minutes (or even longer depending on how tender you like your bell peppers). Enjoy!

(recipe courtesy of the Caveman Gourmet)