by admin
Dish of the Day:
Lemon Pepper Chicken with Walnut Pesto This recipe has so many great flavors – lemon, basil, walnuts – super yummy. (Click here for additional recipes)


Movement of the Day:
Ring Pull Ups A general statement can be made that as a culture, we overuse our “internal shoulder rotator muscles.” This is a great exercise to bring muscular balance to the external rotators and back muscles of our very dynamic shoulders and upper backs. For a complete workout that includes Ring Pull Ups, add Box Jumps (or Box Steps) and Mountain Climbers – 10-15 reps for each exercise, four to five rounds without stopping.  (Click here for additional workouts)

Journal of the Day:
Quote of the Day: “Better to keep your mouth shut and appear stupid than to open it and remove all doubt.” ~ Mark Twain
Essential Element: 
Admitting you’re wrong, even if only to yourself, is very healthy; apologizing to a ‘wronged’ person, even more so. The “Daily Do Over” is a way to cleanse yourself of shame or guilt, as well as to avoid future miscues. [click to view Spark Insight -  Coping Mechanisms]
Journal: At the end of the day, sit down and write out your “daily do overs” – what would you have said or done differently, given the chance?  (Click here for additional Journal exercises)

Lemon Pepper Chicken with Walnut Pesto

by admin

1 medium eggplant
2 medium yellow zucchini
2 fresh roma tomatoes
4 boneless, skinless chicken breasts or 6 boneless, skinless thighs
Black pepper
1/2 cup homemade pesto
Fresh basil leaves
Juice of 1-2 lemons

  • Preheat oven to 350° F
  • Line a baking sheet with parchment paper or aluminum foil.
  • Cut eggplant into thick slices.
  • Slice zucchini into lengths
  • Slice tomtatoes thickly
  • Pat chicken breasts or thighs dry and season with lemon juice and then fresh cracked black pepper
  • Place four pieces of eggplant on the baking sheet
  • Now add slices of tomato and zucchini
  • Add fresh basil leaves
  • Top with chicken breast
  • Place in oven and bake for 20 minutes or until chicken is done
  • Remove from oven and place on serving platter or plate
  • Garnish with homemade Walnut Pesto
Basil Walnut Pesto
10-12 basil leaves
2-4 cloves or garlic
1/2 cup walnuts
Juice of 1-2 lemons based on your preference
Olive oil to desired consistency – start with 1/ 4 cup
  • Add all ingredients to food processor and pulse to create a granular paste
  • Add more olive oil if necessary to reach desired consistency