Hello Reader,

News of the Week

2026 is here!!!

January is 11 days in,

Motivation is still high, with everyone claiming this is their year...

But as the year properly gets going, when work, schools, and life gets back to normal...

here’s my only suggestion:

Let’s do this year differently.

Not louder.
Not faster.
Not more aggressively.

But just more deliberately...

Move with clarity instead of pressure.

Build systems you can sustain (Together we are building a system inside IGNITE).

Set standards you’re willing to uphold even when motivation dips.

You don’t need a perfect plan to start the year well. You just need a clear sense of what matters and the discipline to protect it.

If you stay true to that, everything else becomes easier to adjust along the way.

No rush. No noise. Just progress that actually lasts.

Let’s get to it.

2026 is yours to take...

A 4-week mental recalibration for busy parents, built on 5 daily non-negotiables to start the year with intention (not resolutions).

28 Days. 5 Non-Negotiables. 1 standard!

We began on 5 January 2026

"Come as you are. Leave a leader"

👇👇👇Member WIN 👇👇👇​
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​Quote of the Week

Recipe of the Week

CHICKEN QUINOA MUFFINS

Serves 3

⅓ cup (60g) dried quinoa

4 cloves garlic

1 onion. diced

1 red bell pepper, diced

1 tsp. olive oil

1 tsp. ground cumin

1 tsp. dried oregano

1 tsp. chili powder

few dashes of hot sauce

½ tsp. red pepper flakes

1 cup (15g) cilantro, chopped

salt & black pepper, to taste

⅔ cup (180ml) red enchilada sauce, divided

1 lb. (450g) ground chicken

2 egg whites

⅔ cup (80g) cheddar cheese, shredded

What you need to do

Cook the quinoa according to instructions on the packaging.

Preheat the oven to 350F (180 C). Prepare a 12 cup silicone muffin tin.

Heat the olive oil in a medium sized skillet over a medium heat. Add the

garlic, onion and bell pepper, and cook for a few minutes until the onions

have softened. Transfer to a large bowl to cool.

Add the cooked quinoa, cumin, oregano, chili powder, hot sauce, red

pepper flakes, cilantro, salt and pepper and half the enchilada sauce.

Next stir in ground chicken and egg whites and a ¼ of the cheddar

cheese and mix until well combined.

Fill 4 tablespoons of the muffin mixture into each of the silicone muffin

cups. Place into the oven to bake for 25 30 minutes. Next remove from

the oven and divide the remaining enchilada sauce and cheddar cheese

over the top of the muffins.

Place the muffin tin back in the oven and bake for an additional 3-5

minutes until the cheese melts.

NOTE: 2 muffins per serving

Question of the Week

How can you create a daily routine that supports all aspects of your fitness?

I WANT TO HEAR FROM YOU.

​Let me know what you think of this newsletter please?

Your Coach,

PS – Get the foundations right​

Here are 3 more ways I can serve you:

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