FitBit Junkie

Hi Ya !

I come to you with a personal review of one of my many "Healthier Me" tools.  Yes, I said tools.
I have an arsenal of tools that I use to keep me motivated and help me conquer my goals.

The fitness tool I will be reviewing today is the Fitbit Tracker.
My review is not to imply that this product is better than any another...I only know of this one, but I do know that whatever tool you use Consistency is Key !!

I purchased my first Fitbit on January 1, 2015, which was my New Years Resolution gift to SELF !
The Fitbit Charge HR became my best friend.  We were attached at the arm, literally !

I can't say that I have had any bad experiences with my Fitbit, other than a little over a year of use the battery charge was not holding, so I called Fitbit Customer Service and all I can say is WOW !

The reason I say Wow is because when I called and explained to them what was going on they indicated that my 1 year warranty had expired and all they could do is provide me a coupon to get an additional percentage off a new one.  I was not trying to hear that because (1) I LOVED my Fitbit and (2) I wasn't trying to spend no extra money.   I sent an email explaining how much I loved my Fitbit and how it has changed my life over the past year.  Well, well, well !  I got a response back within 24 hrs with the good news that they were shipping me a NEW one, free of charge !  I was ecstatic because  now I was able to continued to work out, earn Fitbit badges, join and Win (some) Fitbit challenges with my Fitbit friends and continue making goals and crushing them.

With all technology comes change.......Just like everybody else Fitbit announces new and inproved trackers to the Fitbit Family.  In March of 2016 they came out with the Fitbit Blaze.  I was tempted to immediately buy one, but I had just got my new Fitbit Charge HR replacement, so I just watched the Fitbit Blaze from afar.  Welp, in July 2016 I finally crumbled and purchased the Fitbit Blaze.

After a few days of my new toy I noted a few Humphs.  (1) You have to use your smartphone for GPS accuracy, not a deal breaker for me because I like to listen to my music while on a run, (2) You have to remove the face of tracker from the watch band to charge it.  It is so small that I cringe every time I have to charge it because I'm afraid I will loose the darn thing.
I give "2-Thumbs up" for the (1) the amazing battery life (up to 5 days), (2) The spectrum of stats for most pursuits and (3) the watchband is interchangeable (for a cost of course), but a great option.

Look at the Charger that comes with the Fitbit Blaze

There is a silver lining to my Humph regarding the charger...
I am indeed a Amazon shopping fiend, yes a fiend, so as I am browsing on Amazon to buy an extra Fitbit Charger for my Blaze (like the one above) a product pops up in the search results that allows you to charge your Fitbit without having to disassemble it.
The Fitbit face and watch band stays in tact !!!  You can buy it here from Amazon.

Look at the Fitbit Blaze Charger Stand !!!!

Overall I am happy with my Fitness Toy.  There are so many trackers on the market today and there were be many more new releases I'm sure of it, but in the meantime I'll keep STEPPING with my Fitbit ! This gadget works for me, but may not work for some depending on your goals.

No matter what gadget you use or don't use - Just get active and stay active.
In other words, "Just Keep Moving !!

Eat Well, Live Fit, Love Much !

HI-YA !

On my quest to a healthy lifestyle I had to incorporate not only cleaner eating habits, but consistent exercising habits.  In the past I've only "blogged" about the cooking and eating portion (the 80%) and only because that was my greatest challenge. 
 My "Healthier Me" journey is just that ...a journey, not a race.   I will continue to share my healthy journey with you, but I will now add my 20% journey.....Exercising !

As my rule of thumb ( my opinion) - I would say that weight loss is generally 80% diet and 20% exercise.  While this can vary per person, this equation works for me.

Yes, you can lose weight on diet alone, but exercise is a very important component.  It not only helps in weight loss, but it has some other impressive health benefits, like improving the quality of your sleep, lower glucose levels and reduces stress.


I picked up the pace to my exercising in January 2016 when I decided to face my fear of running. On my 2016 vision board, one of my "to do's" was to RUN a 5K.   I joined an awesome running group or rather a community of women, called Black Girls Run!.  The organization's mission is to encourage ALL woman to make fitness and a healthy lifestyle a priority, which was exactly what I was seeking.

Fast forward to today (8 months later) ...

I have ran (8) 5k's and I run no less than 3 days a week. My goal is to run a total of (12) 5k's by the end of the year.  I need to stay injury free to keep up this running momentum, so I incorporate other exercises, such as; Yoga, Cross Training (i.e., elliptical, bike riding, etc..), Strength training, and Cardio Classes.

Here are few pictures of my exercising journey over the last 8 months !!!
I plan to keep on moving as long as the good Lord allows me !!!

Walk B4 You Run Graduation (BGR!)

My "DIY"Achievement Wall (More to be added...)

Various Races ....

Some Cross-training.....Me and Chocolate Mint !!

Crispy Almond Tofu, Cauliflower Rice & Veggie Stir-fry

Hi-Ya !

As I continue on my HealtherMe journey I've changed up a few things with regard to my diet.
I have a goal to (1) reduce my carb intake, (2) increase my protein intake, and (3) and limit my diary intake. I am sure there is some fancy name for this type of diet, but I'm just gonna keep it simple and call it, "Tee's Keepin' it Real Regimen", lol !


I've posted a recipe using cauliflower as a rice alternative as well as tofu, but this one will include the best of two worlds.  This meal fulfills my Keepin' it Real Regimen.....I will be getting in my protein with the tofu and I'll be reducing my carbs intake by substituting rice for the cauliflower.

If you have been on the fence on trying tofu because of its texture then be prepared - you will be hooked.  It's really crispy and its NOT fried, but baked !

This stir-fry is.... S-U-P-E-R-C-A-L-I-F-R-A-G-I-L-I-S-T-I-C-E-X-P-I-A-L-I-D-O-C-I-O-U-S 

*If you only had Smell-O-Vision or was able to press a F-key on your keyboard to activate digital scent*

Crispy Almond Tofu, Cauliflower Rice & Veggie Stir-fry

Ingredients (adopted by Minimalistbaker)

serves 2

Stir-fry goodies

• 12 oz package of Extra-firm organic Tofu
• 1/2 of the package of cauliflower Crumble by Green Giant
• 1 garlic clove, minced
• 1 tbs of toasted sesame oil
• 3 cups of fresh veggies of your choice (*I used red cabbage, green peppers, broccoli, & green onions

Marinade/Sauce

• 1.5 tbs of toasted sesame oil
• 2.5 tbs of Almond Butter
• 1 tsp of cumin
• 1 tsp of cayenne pepper
• 1/4 cup of low sodium soy sauce
• 2 tbs of 100% pure raw organic honey
• 1 tsp of chili garlic sauce

Instructions

*Note - this dish takes a lil' longer to cook than I would have liked it to take, but it involves prepping and cooking the ingredients in multiple steps, but it is sooooo worth it !!

1.  Begin by draining the excess liquid from the tofu. Wrap tofu in paper towel and then place on cutting board, then place another cutting board on top of the tofu, then a heavy object on top of the cutting board. I used a iron skillet and placed a 10 lb dumbbell weight on top of that. Let this hang out for about 15 minutes.

2. Preheat oven to 400 degrees and then cube the tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry out the tofu even more. You will notice some browning. Keep a watchful eye on them and remove from oven and let cool.

3.  Let's prepare the sauce, which is the key ingredient to this dish. Whisk together in bowl the ingredients until creamy. Taste and add more of any of the ingredients if needed. I added a little more of chili garlic sauce.

4.  Add the tofu to the sauce and stir to coat. Let marinate for at least 15-20 minutes to saturate the tofu and soak in that flavor.

5.  If you can't find my shortcut (bag of cauliflower crumbles) then you can use a small head of cauliflower and shred it in a food processor. You want it to look more like rice, so don't pulverized it that its too fine. Place crumbled cauliflower in bowl and mince garlic clove over top.  Set aside.

4.  Enough prepping, lets get to cooking.  Heat a large skillet over medium heat and add your veggies, dash of sesame oil and soy sauce. Cook for about 8 minutes or so. I like mine with a bit of crunch, so I cooked for about 5 minutes.  Remove from pan and place in a covered bowl.

5.  Use a slotted spoon and add tofu into the same pan you cooked your veggies. Add a few spoonfuls of the sauce to coat. Cook on medium heat, stirring frequently for a few minutes until browned. It will stick to the pan a bit, but don't worry just remember to stir. Remove from pan and place in same bowl you have your veggies in. 

6. Rinse your pan to get rid of any residue. Place back on oven.

Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.

7.  Now we are ready to plate.  Place cauliflower rice and top with veggies and tofu. You can spoon any sauce you have leftover.  

8.  Eat and Enjoy ! 

On Another Note 

** My tofu block was 15 oz and cut off about 3 oz, which left about 12 oz to cook with, which was more than enough. 

  

HaPpy HapPi 1-Year Blogiversary !!

Hi-Ya !

Guess what ? Its been 1 year, 12 months, 365 days, 8,760 hours, and 525,600 minutes since I sent my 1st blog post into blogmosphere.  Woo Hoo !!!

I wanted to take the time today to say Thank you, Thank you, Thank you, Thank you !  I appreciate the support from my family, friends and faithful readers !

During my 1st year as a blogger I've learned a lot, but I still have so much to learn. I can't wait to see what the next year brings, but I know I will keep on bloggin'. 
I hope that you will continue to follow along on this journey with me. There is more to come !!!

Here a few #stats during my 1st year worth sharing....

• 5,655 Page Views
• 45 Posts ( I gotta do a lot better)
• 76 Comments, including my replies (consistency is key!)
• The post with the most views; Spinach - n - Cheese Pie

My Aspiration was INSPIRE others while journalizing my "Healthier Me" Journey. I wanted to accomplish this by merely sharing my love for food, my passion of cooking, and my desire to live the healthiest life possible. 

Out of the mouths of my readers........................

Guess what? I just jogged 1 mile straight with my internist!!!!!!
He's a Nyc marathon runner for the past 10 years. He often runs in my parks track He urges me to join him. I haven't ever been able.
I did today. 4 laps (1/4 mile). OMG!!!!! I feel reborn. Tee, you helped.  

Thank you for doing your thing.... You are motivating me every day...especially on days I don't feel like getting up in the morning.... If V is up... Then I should get up too ;)

You inspired me to get sexy with my cooking hahaha.. I tried your recipe yesterday but with chicken instead of fish and coated it with Panko crumbs.

Thanks again !!!
Until next time......

Grilled Guacamole Turkey Burger Sliders w/ Chipotle Tomato Relish

Hi-Ya !

Summer is fastly approaching, by date anyways, because North Cackalacky has been hitting 90 degree temperatures all this week and the hot temps are forecasted throughout the weekend.

Memorial day is day of remembrance for those who have died while serving in U.S. military. It is also the kick-off to Summer where cookouts will be happening throughout the weekend. You probably won't be able to drive through your neighborhood and not see smoke coming from somebody's backyard from their grill.

I love grilling during the summer months....wait, let me change that statement.  I don't grill per sa, but thank God for my wonderful hubby who will fire up the grill for me anytime and even cook my meat and/or veggies.

I love a good ol' juicy, lip smacking, piled high beef burger, but since eliminating red meat from my diet about 2 years ago I have had to experiment with other protein to make my own American burger. I've replaced the Beef  burger with Turkey burger, Chicken burger and Veggie burger.

Check out the Grilled Guacamole Turkey Burger Sliders recipe.  It has only a few ingredients, but this burger is outta sight delicious....I call em' my lil' gourmet burgers !!!

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Only 5 key Ingredients in this Spectacular Burger !

Mixed together with TLC !!

Ready for the Grill............

Ingredients 
makes 8 sliders

1 lb of ground turkey
1-2 garlic cloves, minced
2 slices of red onions, diced
2 avocados
Juice of 1/2 a lime
1 tsp of Cayenne pepper
Salt
Pepper
Extra-Virgin oil cooking spray for skillet or table top electric grill


Instructions
1.  Combine all ingredients in bow. and mix together. If you like chunks of avocado in burger then            carefully fold scooped avocado into turkey mixture.  
2.  Form your turkey mixture on a plate and mold into a meatloaf type form.
     Then score into 8 sections to make your sliders.
3.  Spray your heated non-stick skillet or a table top grill (I used the George Foreman Grill).
4.  Cook slider under medium heat for about 10-15 minutes or until completely done.
5.  Place cooked burgers on slider buns and pile on high the Chipolte tomato relish.

***Side Note***

These burgers pair well with my Rosemary Parsnip Fries.  Click here for recipe

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Chipolte Tomato Relish
1 Roma tomatoes, diced
2 tablespoon of dried sun-dried tomatoes, courseley chopped
1 handful of organic baby Spinach, thinly chopped
2-3 tablespoon of Chipolte mustard
Salt, to taste

Mix all ingredients in small bowl and let chill in fridge while the burgers are a grillin' !!

Fried Cauliflower Rice

Hi-Ya !

I challenged myself to have Meatless Mondays every week in the month of May, so with that being said I think I should experiment with recipes and create some "out of the box" meals.

I've gotten burnt out on the same ol' sauteed, stir fry and oven roasted veggies.  I want to take the same veggies and make a dish that would normally be considered the "side"- be the star of the meal.

The first dish on the cutting board is an impersonator of a Chinese favorite, "fried rice"... the one exception to this dish is the rice is substituted with cauliflower.  Yep, Cauliflower !!

Ingredients (inspired by the kitchen)
Serves 1-2

1 cup of Green Giant Cauliflower Crumbles
1/4 cup of fresh pineapple, chopped
1 tsp ginger, minced
1-2 garlic cloves, minced
1/2 cup diced carrots
1/2 cup of kernel corn, frozen
1/3 cup of peas, frozen
1 egg
2 green onions, sliced
1 1/2 tbs low-sodium soy sauce
1 tbs of coconut oil

Instructions

1.  Whisk egg in small bowl.  In a heated 12-inch non-stick skillet spray extra virgin olive oil cooking spray.  Pour egg in skillet and quickly scramble.  Remove from skillet and let cool on cutting board. When egg is cool chop and set aside.

2.  Wipe skillet clean and add coconut oil over medium heat.  When oil is melted add ginger and garlic and saute until fragrant.  Stir in carrots and saute until crisp-tender.  Stir in corn, peas, pineapple and cauliflower "rice" crumble.  Mix all ingredients well.

3.  Lower heat to medium-low and cover pan.  Cook until cauliflower is tender, about 6-8 minutes. Stir in cooked egg, green onions and soy sauce. Taste and add more soy sauce if desired.
Serve immediately.

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*Side Note*
This dish can easily be meal all on its own and if you want to add a little more protein and keep it "meatless" why not add some tofu. If meatless is not your forte then add chicken or shrimp.
This meal is easy and healthy - meatless or not !  

Avocado Chocolate Mousse, SAY WHAT ?

Hi-Ya !

A couple of weeks ago I attended Charlotte's Annual Health and Fitness Expo.  I was able to try new healthy products, food and otherwise, collect literature on tons of topics, sat in on speaking seminars, food demonstrations, and even participated in TWO workout classes, Pi Yo and Cardio Dance, plus at the end of my day I had a Swag bag of healthy goodies.

I'm always trying to make healthier desserts and this one may be one of my favorites !
And here is a Bonus:  I think it would be a great dessert for Valentine's Day !


So fast forward.....

I made a batch of this Avocado Chocolate Mousse and all I can say is ....
Holy Cow !

I totally believe that "sharing is caring", so  I decided to share with you the recipe for this creamy, airy, and chocolaty goodness.

It's a only a few ingredients and it takes less than 10 minutes to whip up, but the best part of this recipe is that you can get your chocolate fix in at about *128 calories a serving .
(*based on My Fitness Pal recipe importer)

I like to give props due when props are due, but I honestly don't know who created this recipe as it was posted at the Expo on a life size cardboard.


Ingredients
Servings 6                                                                          

 
1 cup Silk unsweetened vanilla almond milk
2 ripe avocados
1/3 cup + 1 tbsp unsweetened cacao powder        
1/2 cup + 2 tbsp pure maple syrup
2 tsp vanilla extract
1/4 tsp cinnamon
pinch of salt
strawberries, to garnish.

Instructions
Combine all ingredients (with the exception of the strawberries) in a blender or food processor.
Blend until smooth.  Chill and serve with fresh strawberries or any fruit of your choice.

*Raspberries or Blackberries would be a great garnish too.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Grab a spoon and be ready to get chocolate wasted !!!!!!

I love to get emails or comments from my readers, please feel free to drop me a line and let me know if you enjoyed this sweet treat as much as I did !

Spicy Italian Sausage White bean - Kale Soup

Hi-Ya !

It's official.... Soup Season is in full effect !

It has gotten to the point that I have to defrost my car before I can pull out of my driveway because of the thin ice covering my windshield and all other windows for that matter.  That was my #1 indicator that it was time to pull out my dutch oven pot and cook some Soups !

I love making soups and eating them.  My two cents on soups is that you can add your favorite ingredients and call it soup.  You have some leftover rotisserie chicken ? Remove the skin, cut it up and its an ingredient in a soup.  You have have a stalk of celery on its last leg? chop it up and you have yourself yet another ingredient to a pot of soup.  So, lets clean house (the refrigerator) and make a homemade pot of soup !

Here are some of my favorite reasons for making/eating a bowl full of liquid heaven:

• Its a one pot wonder meal
• It's perfect on a cold day/night
• It can be MEATLESS
• It's the BEST meal planning meal EVER, huh ? Yea, that''s right !
• You control the sodium input
• You can pair a bowl of soup with a salad or sandwich
• It's very economical to make
• Freezable
• A healthy soup promotes weight loss

One of my "cream of the crop" soups that I tend to make at least twice a month is my Spicy Italian Sausage White bean Kale Soup.  That's a mouthful, huh ? Well, literally it is.

Here are few key ingredients.......

Ground Italian sausage rolled into bite-size meatballs and browned to perfection

Kale (yep, I went the bagged way, but hey, it organic)

and....your favorite white bean 

Ingredients (Inspired by PopSugar)
Serves: 4 hearty bowls or 6 smaller bowls

1 lb of ground hot Italian sausage
2 cans (14.5 oz) of white beans, rinsed and drained (Navy, Cannellini or great Northern beans)
1 10 oz bag of organic kale ( I typically go with Trader Joe's Organic Tuscan Kale)
1-2 garlic cloves, minced
2 tablespoon of extra virgin olive oil (EVOO)
1 small onion, diced
1/2 cup of chopped carrots
1/2 cup of chopped celery
2 tablespoon of tomato paste
1 tablespoon of fennel seeds
5 cups of low-sodium vegetable or chicken stock
Salt to season
Shake or two of red pepper flakes
Shredded Parmesan cheese (garnish)

Instructions

1. Roll the ground Italian sausage in bite size meatballs.

2. Add 1 tablespoon of  EVOO to a nonstick skillet and brown the meatballs over medium heat until cooked through, about 10 minutes. Remove and drain on paper towel.

3. Add 1 tablespoon of EVOO to a dutch oven pot and add the onions, celery, pinch of salt, carrots and cook until the veggies begins to soften about 5 minutes or so.  Stir in tomato paste, garlic and fennel seeds and cook approximately 1 minute, being sure not to burn garlic.

4.  Add the stock and bring to boil, reduce heat to medium-low and simmer for about 10 minutes.  Add Kale and cook for about 1 minute and then add beans and cooked Italian sausage meatballs. Season with salt and red pepper flakes and cover with lid.

5.  Spoon soup into bowls and garnish with Parmesan cheese.


*Side Note*

• You can substitute the Italian sausage with cubed chicken breast or ground chicken rolled into meatballs.
• If you prefer a milder soup swap out the hot Italian sausage with mild sausage.
• You have options with the cheese garnish.  One of my other cheese choice is:  Shredded Gruyere  
• This soup taste GREAT the next day and it freezes well.