You know me, I am not really one to do a lot of reviews but seeing as how hubby and I have made this commitment to get healthy together right when BeetsBlu contacted me about wanting me to review their device it just felt like a good fit. I have talked before about my difficulty in finding the time to work out so since my time is so limited I think it is best that what little time I do have is used to its fullest. So knowing what activities is getting my heart rate up and how much more I need to push myself is beneficial.
I was kindly supplied this item free of charge, to test and evaluate. In exchange, I agreed to provide an honest review detailing my thoughts. This is said review.
My first impression about the BeetsBlu was it was very comfortable to wear. I remember reading a reviewer saying they actually forgot they were wearing it and I had a hard time believing that to be true but it really was true. I ended up wearing it most of the day when I got distracted after my DVD workout in the morning that moved straight into feeding and playing with baby, didn’t even notice I still had it on till later.
Both the iPhone and the Android that was used to test this device connected to it quickly enough although we did struggle at first switching it from the iPhone to the Android. I believe this might have been an issue with the device being paired to the iPhone so my Android wasn’t able to find it at first. Unpairing it with the iPhone seemed to fix this issue. I found the Beets Blue app is fairly basic, and doesn’t provide any options of storing or tracking your heart rate over time, it simply shows you your current BPM, and the amount of calories you’re burning per minute. Which is great but when are you trying to track these things it would be nice to have the function available. However, this device can be used in conjunction with other major fitness tracking apps, my favourite one being Endomondo so that wasn’t a big issue for me. All in all it is a great product as it is simple to use and easy, comfortable to wear so that even a novice like me could get use to using it during my work outs.
So now onto the delicious food, because that is really why we are here. My mother-in-law introduced us to Chickpea pancakes, that she served as a wrap and we were so excited at how tasty they were, even toddler was sold on them. They are high in protein plus about half the amount of carbs in flour so if you are after something lower carbs too this is a great option. We found it to be quite versatile, we had it as wraps for lunch and toddler loves them with peanut butter for a healthy snack. My next attempt with them is going to be without the garlic and see if I can make these into a high protein substitute for crepes, maybe with some fresh strawberries and cream.
100g (1 c.) chickpea flour
118mL (1/2 c.) water
1/4 tsp garlic powder
1/4 tsp fine grain sea salt
1/8 tsp freshly ground black pepper
So this year has not only been busy learning the ropes with two kids but Chris and I have also challenged each other to lose weight and get healthy again. For us squeezing in a workout has been a real struggle with the new busy life. I know, I know everyone has that excuse and if we really wanted to we could. But some how we just can’t figure it in with baby and toddler. I am hoping as spring comes and it gets lighter earlier and later we can start up our family evening walks again. And hubby has said he wants to start running again in the morning. My biggest thing is baby is teething and very clingy and refuses to even consider bottles so am limited to putting her in a carrier and going for a long walk, which I am trying to do as often as possible. So rather then focus on what we couldn’t do we have focused on what we could. We have started eating a lot healthier and eliminating sugar for a month. Portion control and healthier eating has helped us both shed 10 lbs and still counting. We both are feeling so much better about ourselves and shedding the weight is helping us more importantly with our energy levels, which with a young baby still up a lot in the night and a toddler dealing with nightmares is even more important.
This recipe is one that I had been curious to try for ages but hadn’t attempted because cauliflower isn’t a big favourite in this house. And while it did still have that cauliflower taste that hubby wasn’t huge on it was good enough that everyone enjoyed dinner. If you are looking for a no-carb dinner solution or want pizza that is gluten-free without dealing with gluten-free bread this is a great dinner solution.
1 head cauliflower 7 – 8″ wide
1 egg, large
50g (1/2 c.) Parmesan
55g (1/2 c.) Mozzarella cheese, grated
1 tsp basil seasoning
1 tsp garlic powder
1/8 tsp salt
1/4 tsp freshly ground black pepper
recipe adapted from I Food Real
Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.
I don’t know your winter went but ours was wet and miserable. It didn’t even really get cold enough to be cold a true winter, just very wet. Spring was also pretty bad so our anticipation for summer weather was big. Summer for me was never filled with many picnics, not sure why. But now that I have a child we find any excuse to have a picnic, even if it is just in our back garden. So today I am bringing to you a favourite salad of mine. Beets are my little obsession and these gorgeous golden and candy beets I get from the market every year are my favourite. You can of course you regular red beets for this recipe, you could even skip the boiling step and use pre-cooked beets. Just make sure you avoid the pre-pickled ones.
I talked earlier this year about us testing to see if hubby was gluten-intolerant but I never did follow up on that. After taking it out of his diet completely we saw a little change but nothing significant which has led us to feel it isn’t an intolerance to gluten. I have friends and family that have true allergies to gluten and for their sake I refuse to allow myself to get caught up in fads that make it trendy. You might think it is no big deal but it is, because people have made it trendy to say they are gluten-intolerant, when they probably aren’t, it causes others to not take others who have a serious condition serious. You will still see gluten-free recipes on this blog from time to time because one sometimes recipes are naturally gluten-free and also I do have friends, family and even readers with serious conditions. But I wanted to make it very clear where we are.
This is an example of a recipe that I found that I feel in love with and the fact that it was gluten-free was only by chance. This was like a healthier version of one of my favourite aubergine dishes, Aubergine Parmesana.
Roasted Aubergine and Tomato Gratin
1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tin 400g (15.5 oz) diced tomatoes
2 tsp basil
1 tsp salt
Ground black pepper to taste
1 large aubergine (about 1 lbs / 450 gr in total)
grated Parmesan cheese
4 Tbsp almond meal
1 Tbsp olive oil
Recipe from The Iron You
While it is never good to have the goal of losing weight when you are pregnant I am determined that I won’t put on any unnecessary weight during this pregnancy. Not only am I motivated to stay healthy and keep a healthy weight gain for reasons that I don’t want to have a lot of weight to loss after the baby is born but it helps ensure a healthier pregnancy and birth. So in order to make sure I am able to stick to my goals I have been loading myself up on lots of high protein, lower fat snacks. I am a big stove top popcorn lover and while that is already a lower fat snack I wanted more ideas so I don’t get bored and get tempted to indulge on less healthy options. These roasted chickpeas have very quickly surpassed my love for popcorn, which is saying something because I am a big lover of popcorn. They are crunchy and full of flavour and just perfect for movie night.
Did you have any health goals for your pregnancy?
Paprika Roasted Chickpeas
2 500g tins (15 1/2 ounces each) of chickpeas
3 Tbsp olive oil
1 1/2 tsp sea salt
1 tsp hot or sweet paprika