by MJ
FUEL  ~  Dish of the Day:
Time to hit the deck and fire up your grill! And there’s no better recipe to kick off the Spring weather than Bonfire’s Lamb Shish Kabobs. The simple marinade sets in overnight and before you know it, you’ve got a new family favorite!   [Click here for additional Recipes]


AIR  ~  Movement of the Day:
Burpees feeling too easy for you nowadays? We’re jealous! But we’ve got a great addition for you! Try adding Burpees over Bar to the mix and you’ll be feeling sore like the rest of us again soon! [Click here for additional Workouts]


SPARK  ~  Thought of the Day:

Essential Element: Well people don’t necessarily experience any less stress; they simply develop better strategies and coping mechanisms for dealing with it. [Click here to read Spark Insight: Coping Mechanisms]

Journal:  You get to thrive – but you don’t have to.  You were wired to survive – and you will. But thriving doesn’t come without a little intentionality. What does a thriving you look like? What does a day well-seized consist of? Envision in your journal a day you have completely taken by the reins ( either one in the past or one you’ve yet to live) -  then go carpe the heck out of today.   [Click here for additional Journal exercises] Spark photo credit: http://pinterest.com/pin/63120832247556697/


Lamb Shish Kabobs

by MJ

2 pounds boneless lamb (cubed)
Green peppers
Red peppers
Red onion

1/2 c grapeseed and/or coconut oil
1/4 c lemon juice
1/2 c chopped onion
1 tsp sea salt
1 tsp black pepper
3 tsp rosemary (or to taste)
1 tsp thyme
garlic (to taste)

Combine marinade ingredients and soak lamb cubes overnight in the refrigerator.
Alternate lamb, peppers and onion on skewers and grill to perfection!



by admin

AIR  ~  Movement of the Day:
This amazing spring weather has everyone at Bonfire Headquarters itching for an excuse to be outside! Get your daily dose of sunshine AND an amazing workout by dusting off your bicycle this week! Whether biking to work or riding around the block with your kids after school, this exercise is sure to get your ‘gears’ moving! [Click here for additional Workouts]

FUEL  ~  Dish of the Day:
Has chicken for supper lost its excitement for you? Try this Bonfire-approved recipe for Chili Lime Drumsticks! Our zesty marinade will remind you how tasty (and protein packed) chicken can be!  [Click here for additional Recipes]


SPARK  ~  Thought of the Day:
Quote of the Day:  Be yourself. Above all, let who you are, what you are, and what you believe shine through. ~ Anonymous
Essential Element:  A key step in moving toward a life of alignment is articulating our highest values. [click here to read 'Living in Alignment']
Journal: What are the most important motivators in your life – the things that drive you to do what you do every day? Compassion? Freedom? Diligence? Authenticity? Generosity? List three of your life’s top values.  [Click here for additional Journal exercises]

Chili Lime Drumsticks

by admin

2 pounds chicken drumsticks (about 10)
1 medium lime, juiced and zested
1 Tablespoon smoked paprika
1 teaspoon sea salt
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly-ground black pepper
1/2 Tablespoon fresh ginger, grated
1/2 Tablespoon garlic, minced
1 Tablespoon Dijon mustard
2 Tablespoons agave
2 Tablespoons olive oil

Whisk together all of the ingredients except for the chicken breasts in a small mixing bowl.

Place the chicken in a resealable plastic bag; pour the marinade over the chicken.
Seal the bag, squeezing out as much air as possible.

Turn the bag over a few times, or shake it gently, and completely coat the chicken with the marinade. Refrigerate, turning the bag occasionally, for 2 to 12 hours.

Preheat the oven to 375 degrees F. Line a shallow, rimmed baking sheet with a silpat mat or non-stick aluminum foil, and place the chicken on top.

Roast the chicken for 45 to 50 minutes, turning it halfway through, until the juices run clear when pricked with a fork.

Allow to rest for 5 minutes before serving.


Dr. Bruce’s Teriyaki Fish

by admin

1/4 cup coconut oil
1/4 cup raw honey
1/2 cup tamari (gluten-free ‘soy’ sauce) sauce
1/8 cup purified water
2 tsp. grated fresh ginger root
1-2 clove garlic minced
1/2 tsp. salt
2 lbs. of white fish fillets (orange roughy, tillapia, haddock, cod, sole, etc.)

  • Mix all ingredients except coconut oil together and marinate the fish fillets for 30 minutes to an hour in the refrigerator.
  • Place 1/4 cup of coconut oil in a large pan over medium heat and cook fish for 3-5 minutes on each side, depending on how thick the fish filets are.
  • Be careful not to overcook the fish, or burn the teriyaki sauce.

Bloody Mary Steak Tips & Sauteed Zucchini

by admin

3/4 c. V-8 juice
1/2 c. vodka
1 Tbsp. horseradish
1 Tbsp. lemon juice
Onion Powder
Garlic Powder
3 oz. steak tips
Red Peppers
Olive Oil

  • Marinade the steak tips for minimum two hours.
  • BBQ steak tips.
  • Serve with steamed zucchini, red peppers, and onions, sautéed in olive oil and garlic.