FUEL ~ Dish of the Day: Our Veggie Frittata is another amazing way to add a heaping dose of vegetables to your breakfast! You can use our recipe or feel free to add whatever veggies your have in the fridge! We’re all about not letting those greens go to waste![Click here for additional Recipes]
Journal: Picture your last vacation morning(s). What did they consist of? How did you wake up? What did you feed yourself with? Use your journal to jot down which of these things you can integrate into your current mornings at home that will throw some extraordinary into the ordinary mix. [Click here for additional Journal exercises]
The Bonfire diet style is “plant-driven” (no, that doesn’t mean vegetarian; it means plant centric). This means regularly eating large vegetable salads – they are essential to eating and being healthy. They should be eaten with lunch AND dinner. You can make and store large ‘batches’ of salad for use over 2-3 days.
Red leaf, green leaf, and romaine lettuce
Red bell pepper
Chopped squash (zucchini, crook neck, etc.)
Avocado (add before serving, not in ‘batch’)
Carrots (shredded or sliced/chopped)
Ttomato (add before serving, not in ‘batch’) Optional: olives (Kalamata, black, green), marinated artichoke hearts, raw or fresh toasted walnuts (8 minutes at 350° on a pie pan in a toaster oven)
The washing and prep time for this may seem like a chore, but the payoff is HUGE – you’ll have great salad at your fingertips for days at a time. Don’t short yourself on this vital behavior!
Wash all veggies
Drain in colander
What you don’t cut up for this large batch of salad, store wet in Tupperware or plastic bags (and use in green smoothies!)
Cut, chop, or shred all ingredients
Add dressing of your choice. Only add and toss with dressing just before eating it, or else you will have soggy veggies that go to waste
To make into a meal, top with leftover chicken, fish, ???, steamed broccoli, egg salad – the possibilities are endless!