UPDATE: I am still wearing the tracker and with the new updates it continually seems better and better. I have only had two cycles, but it seems to be trying. You have to plug your info in (start/finish)...but it seems to “right” itself on days by tracking it if your irregular (not always 24 days).

I just received my beautiful bellabeat urban fitness band/tracker. I downloaded the app, set it up easily and have been enjoying it for a week now. As far as looks of the tracker, I like the uniqueness of it. It is a bit on the big side, taking up my entire wrist (I have a tiny wrist). Although from their photos I thought it was going to be big, just not quite as big as it was. They gave dimensions too which in reality, I did not bother to check out. I received the rose gold with black wood. I thought it was stone, but it is wood. It is water proof, although I do take it off while in the shower, although they say it can go in the shower. 

The bellabeat goes on three ways: wrist, necklace, and clip. The purchase comes with a necklace and a wrist band. Both easy to put on and use, while the clip is just the leaf itself. The necklace chain I received was rose gold, and matches perfectly. It is a long chain, but can be adjusted in length. The wrist came with a black leather strap that you wrap around your wrist so it forms a double look. Secures nicely and has adjustable sizing. The clip is easy to use, but becomes loose over time that you need to adjust so as not to lose it. 

A 30 day money back guarantee. A long battery life (also comes with a device to take the battery out once it dies, not rechargeable...but purchasable batteries at the store). Syncing via app from the device, so it does not automatically download it. 

Testing it: placement works best on the wrist I find, but as long as you set up placement via the app it seems to work well. For mediation you need to clip it on to clothing by the abdominal muscles to track breathing better. Although there are a few exercises that is not necessary. For sleep you could do the same. I find the wrist more comfortable at night. 

Cons: The wrist strap is leather, not vegan leather, but leather and that did not sit right with me personally. You can make your own straps (I did), as long as it does not interfere with the placement on the wrist, which is not a problem if you can mimic the wrist strap they gave you. You can also purchase a few from Etsy (not my shop) as I have seen others do. 

It does not track heart rate, but when asked why was told their (Bellabeat) research showed them that heart monitoring was unreliable so they focused on stress and mediation instead. Stress as far as I can tell is calculated based on the steps one takes, as well as sleep, and mediation. So unsure of the exact accuracy of it. 

‘Period Tracker’ is a plug in game (you need to input the data), but was told each time you put in the more reliable it becomes. This I cannot comment on only being a week of time. I’ll keep monitoring and update this part if possible. If you do not have a tracker already, this would be a good start if you wanted too. You can even add a pregnancy. 

Pros: Sleep seems accurate enough, they also show light sleep and deep sleep. Which I find interesting to see how it falls each night. 

Mediation exercises are wonderful and I like how I do not always have to take the device off my wrist to do them. 

Steps seem to be tracked fairly well. If you wanted to track activities then you need to input times (a + and - ). 

I had (have) a ‘period tracker’ on my phone which I used and it was nice, but uploading them to Bella app I am getting the same data reading as the other since I had to upload it there as well. It is nice not to have two, but (con) I cannot upload this one directly to my OBGYN office as I could the other. 

You can set alarms and modes to buzz on your arm to wake you up, remind you to move (you set if you want any of that, and duration times), and even take the pill if you are on it. Pretty handy. It is a light buzz though, so if you are a heavy sleeper it might not work for you at night. 

Sorry! I’m sort of back...but probably not really. It’ll be sporadic because...well..life. Priorities. So I’ve been tweaking this recipe for some time now because I needed to get it right. There was something about it, that had me wanting it to be perfect, not just tasty like a few of my others. It needed to be amazing...and to me, it is. 

Ingredients: 2tbsp lemon juice, 1 tbsp oregano - chopped, 3 garlic cloves - chopped finely (1 1/2 tbsp), 1/2 tsp coriander, 1/2 tsp paprika, 1 tbsp chili powder, 1 tbsp coconut oil, 1/4 cup olive oil, 2 carrots - chopped, 1 onion - chopped, 3 peppers - chopped, 1 cup of peas, 2 tbsp vegan butter, 1/2 tsp turmeric, 1/4 tsp cumin, 2 cups rice (I prefer long grain white), 2 cups vegetable stock. Salt & pepper to taste.

Instructions: 

In a bag or container, add: lemon juice, oregano, garlic, coriander, paprika, chili powder, coconut oil, and olive oil and whisk until combined. Add vegetables (minus peas) to hit and cover in fridge for about an hour. 

Rinse peas and leave in fridge. 

Heat skillet pan with a slotted spoon (or tongs) retrieve veggies and add peas into the skillet. Heat until tender. Remove from heat and add remaining liquid. 

In a pot: add the butter, turmeric, and cumin and heat up until it smells fragrant.  Then add the vegetable stock and bring to a boil. Add the rice and reduce heat to a simmer, cover. Cook until all the rice is tender and no more liquid remains (15-20 min). 

Add rice to the veggie skillet and return to low heat. Add pink sea salt and pepper, cook for 5-10 minutes more. 

Serve. 

Sauce: 1 cup vegenaise, 1/4 cup water, 2 tbsp lemon juice, 1/4 tsp caraway - ground, 1/4 tsp cardamom - ground, 1/4 tsp vinegar, dash of turmeric, dash of pepper. 

Mix all together and make sure no lumps. 

*Red sauce I just use a dash of hot sauce. 

Okay, they’re just incredible delicious vegan tacos, but today is Cinco De Mayo. 

Ingredients: 6 bell-peppers (any) sliced, 1 red onion sliced, 1 yellow onion sliced, 2 cucumbers sliced, 1 zucchini sliced, 1 cup olives, 2 tomatoes chopped, 1 avocado, 4 cloves of garlic chopped, 1 cup orange juice, 1/2 cup pineapple juice, 2 tbsp olive oil, 1 tbsp cumin, 2 tbsp chili powder, 1 tsp cayenne, 1 tsp pink sea salt, 1 tsp black pepper, 1 tsp oregano, 1 bay leaf. 

Instructions: 

Heat olive oil in pan and add the garlic and onions, cooking until translucent. Add the juices and bring to a boil. Slowly stirring, once the juices cook down a bit add the rest of the veggies and the spices (minus the tomatoes and avocado). 

Once cooked down take out of pan and serve on a bibs of lettuce or tortillas of your choosing if you wish. Garnish with tomatoes and avocado. 

Yes, you read that correctly folks! I found this recipe for toothpaste and at first I was like, I guess so. I like trying new things (for the most part) and tweaking them to my liking (if I can or if I want too). I use to bounce from different products trying to find the best one. This one is doing pretty well: my teeth feel very clean, polish away stains well. 

Ingredients: 2 tbsp coconut oil, 3 tsp turmeric, 1 tsp peppermint oil, 1/2 tsp tea tree oil. 

Instructions: 

Combine all ingredients in a container and mix. 

This is not your typical macaroni and cheese, oh no. This is heaven in your mouth amazing. I recreated it after many attempts and have come up with a yummy gluten free vegan one. It’s called “Artichoke and Spinach Mac ‘N Cheese” 

Ingredients: 8 ounces of rice pasta (I prefer brown), 2 tbsp vegan butter, 1 tbsp olive oil, 2 medium shallots diced, 5 cloves of garlic minced, 3 tbsp almond flour, 1/2 cup almond milk, 1/3 cup sour cream (love follow your heart), 1 cup mozzarella (follow your heart), 2/3 cup cheddar (follow your heart), 1/4 cup parmesan (GO VEGGIE or Parma), 6 ounces of spinach, 9 ounce artichoke hearts, 1 tsp pink sea salt, dash of black pepper. 

Instructions: 

Cook the pasta. Rinse the pasta after cooked to get a lot of the starch away since gluten-free pasta tends to be a bit starchy. If you don’t want to use gluten free version cook to package directions and no need to rinse. 

Use the same pot (just wipe it out), add the butter and olive oil and heat on medium, adding in the garlic and shallots, cooking for about 4 minutes. 

Add the flour and whisk or stir until toasted a bit (about 2 minutes). It’ll look thick, add the almond milk and continue to whisk/stir which will start to make a less goopy consistency (about 3 minutes). 

Add the sour cream, 1 tbsp parma/go veggie, 2/3 mozzarella, and 2/3 cheddar whisk/stir until melted. 

Add spinach and cook for about a minute or until wilted. Then stir in the artichoke hearts and pasta, adding the salt and pepper as well. Stir well. 

Transfer to a baking dish (well greased with vegan butter or olive oil). Top with the rest of the parma/go veggie and the rest of the mozzarella. Broil for about 2-4 minutes. 

I know spring is here, well mostly, but I love soups and this soup is amazing. I hope you think so as well. It is designed to keep the lovely green color of the leeks. 

Ingredients: 4 tbsp almond milk, 3 medium leeks (rinsed well and chopped - removing the tough green top: separate the whites from the green), 2 tbsp olive oil, 2 medium onions (finely chopped), 5 garlic cloves (chopped), 5 medium potatoes (peeled and cut into chunks), 3 cups vegetable stock, 1/2 tsp pink sea salt, 1/2 tsp black pepper. 

Instructions: 

Add the oil to the pot and cook the onions and garlic on medium heat until soft. 

Add the white part of the leeks and cook for around 4-5 minutes until they have softened. 

Add the potato pieces and then the vegetable stock, bring to high heat to boil and then simmer on low for 15-20 minutes. The potatoes should be fork tender. 

Add in the green part of the leeks and cook for an additional 5-6 minutes. You can continue to cook on simmer (low), but bringing back up to medium. 

Add the almond milk whisking until incorporated. Add salt and pepper and more stock if too thick. Simmer for an additional 2 minutes. 

Remove from heat. Serve. 

I know, first a hot toddy when it got called now a wonderful ice cold tonic. I’ll try to post up more food recipes soon. This is simplicity that you can keep in your fridge. A friend sent me the recipe and I added a bit more from hers to mine, and I love it. I hope you do as well. If you’ve already made your own, what do you add to yours? Message me! I’d love to share it on here. 

Ingredients: 15 ounces of filtered water, 1 lemon, 1 tsp apple cider vinegar, 1/4 tsp turmeric, 1/4 tsp cinnamon, 1/4 tsp black pepper, 1-3 tbsp Manuka honey (can substitute agave) - depending on how sweet you like it, 1/4 tsp cayenne. 

Instructions: 

In a pitcher add the spices, followed by the lemon juice and cider.

Mix with the honey (start with only 1 tbsp) or agave using a spoon to press down on the spices. 

Add the filtered water and mix with a spoon. Chill in the fridge. 

Add more honey to taste after if needed. 

It’s getting colder...time for a warm fix. This will do the trick, and healthy, tasty,  too. Win. 

Ingredients: 1 cup cashew milk, 1/2 tsp turmeric, 1/4 tsp cardamom, 1/4 tsp cinnamon, 1/4 tsp ginger, dash of vanilla, pinch of black pepper, star of anise. 

Instructions: 

Heat the cashew milk in saucepan for 2-3 minutes. 

Add the spices, ginger, vanilla, and pepper whisk in, turn off the heat after 1 minute. 

Remove from heat and pour through a strainer, using spatula to get every bit out that you can. 

It is getting colder in some places. Hearty soups are on the menu. I hope enjoy this take on Chili. 

Ingredients: 1 onion diced, 2 carrots peeled and chopped, 2 celery chopped, 3 garlic cloves mashed, 1 yellow pepper, 1 can tomatoes (28 ounces), 11/2 cups of black and kidney beans (rinse the beans), 3 sweet potatoes peeled and cubed, 1 cup vegetable broth, 1 tbsp cumin, 2 tbsp chili powder, 2 tsp adobe, 1 tbsp cayenne pepper, 2 tsp pink sea salt, 1 tbsp black pepper. 

Instructions: 

Add olive oil to a pot and add in the onion, carrots, celery, garlic, pepper until everything starts to soften (about 5 minutes). 

Stir in the spices and cook for another minute, and add 1/3 of liquid to the pot to deglaze the bottom. Add in tomatoes and the rest of the vegetable broth. Cook for 10 minutes. 

Add in the beans and the sweet potato and simmer for at least 20 minutes with a lid. Then take the lid off and cook for an additional 10 minutes. Sweet potato should be soft. 

Season to taste. Sometimes it needs more salt. 

Okay, it;s not TWIX, but it’s still just as delicious and reminds me of the ones I ate as a child although healthier and a bit of a twist. Since Halloween is coming up, I thought perfect time to put up the recipe!

Ingredients (Cookie): 1 1/2 cups flour, 1/8 tsp baking soda, 1 tsp vanilla, 5 tbsp coconut oil, 2 tbsp sugar in the raw, 3 tbsp coconut water

Ingredients (Caramel): 2 tbsp almond butter, 1/4 tsp salt, 1 tbsp sugar in the raw, 1 tsp vanilla, milk of your choice (how much varies. Usually a tbsp)

Ingredients (Chocolate): 1 cup chocolate, 1 tsp coconut oil (for shine and adds to the flavor)

*If you prefer not to use coconut oil: flaxseed oil, vegetable oil, safflower oil have all been used and worked well. 

*If you do not use coconut oil, regular water will do. I prefer filtered, but up to you. 

Instructions: 

Place your flour, baking soda, salt, sugar together and mix then add in the oil, vanilla and water and mix again well. Put in the fridge to chill for about ten to fifteen minutes. 

Add almond butter, salt, vanilla, sugar in the raw together. Add in the milk of your choice (I go with almond) one tbsp at a time until a very creamy mixture. 

Once the dough is out of the fridge, take a bit of dough and mix it in your hand and press into thin rounds. Put on a baking sheet that has been properly coated so as not to stick to the pan (or use a liner). Heat oven at 325 degrees f (162 c) and bake for ten to twelve minutes (they should not brown but crisp up a bit). 

Let cool. Place a bit of caramel on each cookie then place in the freezer for five minutes or so to firm up. 

Melt the cup of chocolate with the tbsp of oil (however you wish: if you double boil make sure that the water and bowl never touch). Take off heat  and mix well. 

Dip the cookies in the chocolate and re-set in the freezer on the same baking sheet for a few minutes, or put them in the fridge, or you leave the out depending on how fast you want to eat them. 

I liked the chickpea, but have also added potatoes at times. 

Ingredients: 1 3/4 cup chickpeas, 4 potatoes (option), 1/4 cup olive oil, 1 onion diced, 2 carrots peeled and chopped, 2 zucchini peeled and chopped, 3 garlic cloves peeled and diced, 1 tsp pink sea salt, 1/2 tsp cumin, 1/2 tsp curry,  1/8 tsp cayenne, 2 tbsp lemon juice, 1 cup parsley, 2 cups veggie broth. 

Instructions: 

Rinse chickpeas (peel potatoes and chop them if adding them). 

In a pot heat the olive oil, onion, carrot, zucchini until the onion is translucent and the veggies are getting soft. 

Add the chickpeas and sauté for another two to three minutes. 

Stir in garlic, salt, cumin, curry, cayenne and mix in. Pour the lemon juice and veggie broth in and simmer for about forty minutes. 

Stir in the parsley and let simmer for an additional five. 

This recipe is versatile with seasonal veggies as well. I love Bok Choy though!! So yummy. 

Ingredients: 1/4 tsp chile paste (I have a recipe for one you can make. If you want that message me), 1/4 tsp red pepper flakes, 1 tsp sugar in the raw, 1/2 tsp sesame oil (coconut works well too), 1 tsp apple cider vinegar, 1/8 tsp pink sea salt, Veggies of your  choosing (Bok Choy use 2 heads). 

Instructions: 

Whisk all ingredients together.

I usually heat in a pan for 2-3 minutes to really get the heat out. 

Chop veggies, if you prefer them raw then just pour the sauce into a bowl and add the veggies; mixing well and serve. 

If you prefer to cook the veggies: add oil to a pan and sprinkle the veggies with black pepper and sea salt, and cook the veggies until soft. Add the veggies to a bowl and wait to cool down before adding the sauce. 

A simple, but lovely flavored salad.

Ingredients (serves 4-6): 2 bunches of kale, 1 apple, 1/4 cup hazelnuts, 1 onion, 1 shallot

Instructions:

Chop up the kale and put it in a big bowl, add half the salad dressing to the kale, toss and let it sit in the fridge for an hour.

Cut up and core the apple. I like bite size pieces.

Toast the hazelnuts: put them on a baking sheet in the oven at 350f (176 c), heat until you smell then. Set aside to cool. Once cooled, put inside a towel or bag and smash up.

Cut up the onion and shallot. You can use raw, but I like to heat with a bit of olive oil (about a tsp) and heat until only slightly softened. 

Once the kale is softened from the dressing, add the rest of the ingredients and the rest of the dressing.

Enjoy the tasty, healthy meal.

Ingredients: 3 cups water, 2 1/2 cups vinegar (either works), 4 tsp pink sea salt, 5 tbsp raw sugar, 2 carrots, 1 red pepper, 1 yellow pepper, 2 stalks of celery, 1 bunch of cauliflower, 1/2 cucumber, stalk of ginger, 1 1/2 tsp dry oregano, 1/2 tsp red pepper flakes, 1/2 tsp ground black pepper, 1 cup olive oil

Instructions: 

Add water, vinegar, salt, and sugar in a pot and bring to a boil on low heat. Once boiling add the cauliflower, cucumber and carrots and cook for 4 minutes. Add in the rest of the veggies and cook for an additional 3 minutes.

Add the ginger and turn off the heat; place a lid over top. Let steep for a good 6 minutes or so.

In a bowl whisk the oregano, red pepper flakes, black pepper with olive oil. Add in about 4 tbsp of the cooking liquid and whisk again.

Strain out the veggies and put in the bowl and with a large spoon coat the veggies in the mixture.

Put all veggies and mixture in a container and store in the fridge for at least a day, remixing as needed.

I love how easy this recipe is, and a lot less time pickling then leaving in a container for weeks. If you wish to pickle the “regular” way, the mixture about will still be wonderful just take out most of the olive oil from the marinade or it will not sit well. Add the olive oil after it’s been sitting for awhile will be wonderful too. You can also change out the veggies of your choice.

I love new ideas, and cooking new things. Sometimes you just get in a rut. Hopefully if you get in one too, this will be something you try.

Ingredients: pink sea salt, black pepper, 1 tbsp olive oil, 4 garlic cloves, 2 shallots, 1 tsp thyme, 1 lemon juiced, 3 tbsp olive juice, 1 cup veggie stock, 1/2 cup filtered water, 12 olives (I prefer kalamata or green), firm tofu, 2 diced carrots, 1 red bell pepper, 1 orange bell pepper, handful snap peas, 1 cup broccoli

Instructions:

Add salt, pepper, and a splash of olive oil to the tofu. Cook up in deep pan until crispy, remove and then cut up into cubes.

Add the shallots to the pan where the tofu was cooked and add the tbsp of olive oil. Cook until soft. 

Add veggies and garlic and a bit of veggie stock to cook veggies until almost soft, adding in more as needed.

Once veggies are almost done, add in the tofu, olives, lemon juice, olive juice, thyme, more sea salt and pepper, along with the rest of the veggie stock and cook down until the sauce is reduced. Taste and adjust to your liking.

Remove from heat, serve over your choice of side (I like brown rice, but have served over cous cous and its delicious).

I'm slowly coming back after my long hiatus, with renewed recipes and hopefully new articles as well. 

Ingredients: 1 cup raw cashews, 1 onion, 2 cloves garlic, 2 cups broccoli (chopped), 1 tsp cumin, 1 tsp pink sea salt, 1/4 tsp mustard seed (ground), 1/8 tsp ginger, 3 tsp lemon juice, 2 tsp worcestershire sauce (vegan!!!!), 1 tbsp olive oil or coconut oil, 4 cups filtered water

Instructions: 

Cook broccoli until slightly tender: pot of boiling water and cook until fork tender (about 3 minutes). 

In a deep pan add the oil (whichever you choose) and cook onions and garlic for 5-6 minutes and add spices (cumin, pink sea salt, mustard seed, ginger, with a pinch of black pepper) for about 15-25 seconds, then add the tender broccoli mixing together. Take off the heat. 

In a blender (batches): half the broccoli mixture, 2 cups water, with 1/2 the cashews and blend until smooth. add a tsp more water at a time if needed. Put into a pot. Repeat until all is combined smoothly. 

Add lemon juice and worcestershire sauce. Heat all over low heat (should be both batches) until product boils and then simmer for another 10 minutes. 

Re-salt and pepper to taste if needed. If you prefer a thinner soup add more water to the cooking process (about 3/4 cups at a time). Serve hot.