IGNITE YOUR DAY

by MJ
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]

 

AIR  ~  Movement of the Day:
Jack Knives are an incredible core builder. And you don’t need any equipment but yourself! Click here to watch Dr. Stephen demonstrate… but keep in mind… they’re harder than they look!  [Click here for additional Workouts]


SPARK  ~  Thought of the Day:
Quote of the Day: The first hour of the morning is the rudder of the day. ~ Henry Ward Beecher

Essential Element:  Get into a groove. It is time to get up earlier and create your morning ritual. Create a compelling reason to get out of bed. Read, stretch, workout, surf, meditate, or journal. [click here to read Spark Insight: Morning Rituals]

 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]

Bonfire Fiesta Salad

by admin

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
Spinach
Raw broccoli
Cucumber
Red bell pepper
Celery
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!

Chicken Vegetable Soup

by admin

 

4 chicken thighs – can be whole or boneless skinless – seasoned liberally with sea salt and cracked pepper
1 onion, chopped
4 cloves of garlic, chopped
2 stalks of celery, chopped
1 red bell pepper (optional), chopped
2-3 Tablespoons olive oil
10 cups filtered, purified water (or half water, half chicken stock)
1 parsnip, chopped
2 carrots, sliced
2-3 potatoes, quartered
1 cup broccoli, chopped
1 cup zucchini, shredded
2 cups spinach, loosely chopped
Sea salt and fresh cracked pepper to taste
Bragg’s Liquid Aminos, to taste

  • In large stock pot, sauté onion, celery, red bell pepper, and garlic in olive oil over low to medium heat for two minutes.
  • Add seasoned chicken thighs and cook each side 3-4 minutes until slightly browned; remove chicken thighs.
  • In a large stock pot, add water, seasoning, celery and root vegetables (carrots, parsnip, potatoes); bring to gentle boil, then reduce to low simmer for 1-2 hours.
  • If chicken has bones, pull all meat and skin from bones, chop coarsely
  • Add chicken
  • Add broccoli, cook on low an additional 20-30 minutes.
  • Add shredded zucchini and chopped spinach
  • Serve into bowls with Bragg’s Liquid Aminos or tamari (gluten-free) soy sauce).

Ground Turkey Vegetable Soup

by admin

2 lbs. ground turkey
1 onion, chopped
4 cloves garlic, diced
1/8 cup olive oil
1 28 oz. can chopped tomatoes
2 medium carrots, chopped
2 medium zucchini , chopped
3 celery stalks, chopped
1 head broccoli including stem, chopped
8 oz. spinach
4 qts. organic chicken broth (Costco)
Sea salt
Fresh cracked pepper
1 teaspoon Italian seasoning

  • Use a large stock pot (at least 12 quart).
  • Saute onion and garlic together in the olive oil over medium heat for 3-4 minutes.
  • Add chopped vegetables, except spinach, and cook for 6 minutes.
  • Add turkey meat and cook for 6 minutes.
  • Add chicken broth, bring to gentle simmer.
  • Add seasonings and cook for 15-20 minutes on low.
  • Add spinach and cook for 2 minutes.
  • Serve as is or over brown rice.