So folks, you’re probably wondering why the title since we haven’t yet finished MAP. That’s easy, EVERY DAY is a success if you make it so.
Like today, enjoyed the Body Weight Workout to get the fresh air moving and awakening me. It feels Great to feel a flow when doing the exercises and feeling how each is helping me in its own way. One new fav. is the ‘Elliptical Pushup’. It is amazing how when done correctly can feel it throughout the body …remember to breathe during the move and it will revitalize and really get your day started right !!!!
Really getting into afternoon ICP now as well. Noticing more of its benefits now that mindfully do it and not rush or hurry it.
Then to cap off a great day….finished with the DB Matrix. This is where have really noticed improvement in doing each move more smoothly, more cycles now, and instead of feeling like need to rest in the grass, instead, felt renewed with energy, and joined friends to go swimming. They already have noticed a difference and wondered how such a big change and don’t look unhealthy, but healthier….told them, one man is the key…..Dax…..and the other who made it happen….me!!! That’s right folks, even when Dax shows us the way, even gives us the tools, it’s up to YOU to make it happen!!! So GO to It and wish you a Successful Sunday Celebration too !!!
Found a great recipe for our low carb day today, that will keep that energy flowing ~
Portobello Bruschetta with Cheese
- 2 Roma (plum) tomatoes, diced
- 1/2 cup crumbled feta cheese
- 2 cups arugula, chopped
- 4 cloves garlic, minced
- 2 large portobello mushroom caps
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- 4 slices fontina cheese
- Organic Sea salt and pepper to taste
- Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet. Combine tomatoes, feta, arugula, and garlic in a small bowl.
- Arrange mushroom caps, stem side up, on the prepared baking sheet. Drizzle each with 1 tablespoon olive oil and season with salt and pepper. Roast in preheated oven until mushrooms begin to soften, 5 to 7 minutes. Remove from oven.
- Sprinkle caps with Parmesan cheese; divide tomato mixture evenly between each mushroom cap. Season with salt and pepper; drizzle with remaining 2 tablespoons olive oil. Top each mushroom with 2 slices of fontina cheese.
- Return to oven until cheese is melted, but tomato mixture is still cool in the center, about 3 minutes.
Quantities of the tomato, arugula, garlic and feta are purely based on your own individual preference. I’ll usually go with a mixture that is more tomato and arugula, medium garlic, while light on the feta, again your interpretation of this recipe is entirely up to you….create to ENJOY !!!!
Also, if desired, you can substitute fresh basil leaves for the arugula. (I do this since discovering how easy it is to grow your own herbs at home!!)
Remember to get Dax’s’Magic Hundred’ !!!!
It really adds to the day !!!!
Just copy and paste this: http://www.themagichundred.com