Week of January 12, 2014

Looking forward to this week’s boot camp classes! Looks like the weather will cooperate this week.

Boot Camp Schedule

Fairfax Classes: Monday & Thursday Evenings from 7:00-8:00pm (changes back to 6:30-7:30 pm after basketball season–end of February). Saturday mornings at 8am. Located at the BFA-Fairfax School

Cambridge/Jeffersonville Classes: Wednesday evenings from 6:30-7:30pm.  Located at the Cambridge Elementary School.

Monthly Winner

December’s recipient of a FREE boot camp class is Kerry Horton. Her name was randomly selected from the Bring a Buddy to Boot Camp pool of names.

How it works, every time you bring a new person with you, your name is placed in the drawing. The more you bring, the more chances of winning FREE classes and from time to time other neat give-aways.

Congrats Kerry!

We all have it in us!

New Recipes

Pizza Salad



  • 1 7 oz. package of Applegate pepperoni slices, chopped or sliced*
  • 2 bell peppers, choose your favorite color, chopped or sliced
  • 1 eggplant, diced

  • 1 red onion, diced
  • 6 oz mushrooms, sliced
  • chili flakes, to taste
  • olive oil
  • black or green olives, roughly chopped
  • banana peppers, roughly chopped
  • fresh basil, torn with your hands into small pieces
  • any other pizza-like topping you dig

For the Dressing

  • 3 T pizza sauce
  • 1 T red wine vinegar
  • 1/4 c olive oil


Over medium-high heat, saute the pepperoni pieces until they’re crispy. Remove from the pan and let them hang out in your serving dish. Add some fat to your saute pan, along with peppers, onion, eggplant and mushrooms. Let all the ingredients sweat it out together, until they’ve softened and developed some caramelized-like color. Add the veggie mixture to your serving bowl, along with the chili flakes, olives, banana peppers and basil.

For the Dressing

Whisk all the ingredients together. Drizzle over the pizza salad and toss to combine. Serve the salad hot–though cold pizza salad is just as yum in the tum.

*I only mention this brand because it’s free of preservatives like sodium nitrate, sodium nitrite, BHT, etc. Feel free to substitute (or add!) bacon, sausage or any ground meat.

Paleo Sweet Potato Sausage Breakfast Casserole



  • 1.75 cups sausage, browned
  • 0.66 cup sweet potato, peeled and grated
  • 2 cups baby spinach, chopped
  • 0.5 cup red onion, diced
  • 12 large eggs, lightly beaten
  • 0.5 cup coconut milk
  • 1 teaspoon dried sage
  • 1 Tablespoon coconut oil, for greasing pans


In a large bowl, combine sausage, sweet potato, baby spinach, red onion, eggs, coconut milk and sage. Divide between two greased 8×8 baking pans. Bake at 375 for 30 minutes or until eggs are set.  Cut into 8 equal sized pieces.

Freezing Directions:

Bake as directed above and cool completely. Cut into 8 equal sized pieces. Place into gallon freezer bags, label and freeze.  To serve: Reheat in microwave for 1 minute.


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