My Review of the P1 GPS RUNNING WATCH WITH ECG

This is entirely my opinion on the P1 GPS Running Watch with ECG, I was not persuaded in any way on what to write in this review!

This watch is brings joy to your life no matter where you stand with working out or trying to live a healthier lifestyle it might be exactly what you need. It is very affordable and gives you all of the features that you need in a sports watch. It is very simple to use and the face can be change to fit your mood or the occasion.

 It features 12 different faces showing different information, you can change the face to the one that better fits your lifestyle.

I have a very petite frame and it fits my arm great but will also fit someone much larger.

I have been battling some health issues and have enjoyed using this watch to monitor my steps as well as heart rate. I also love being able to glance at my wrist for the time.

If you are looking for a cheap sports watch give the P1 GPS RUNNING WATCH WITH ECG a try, you may order from the icon below!


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The Naked Burrito Skillet

The Naked Burrito Skillet

Ingredients:

1 lb. ground beef
1 onion, diced (about 1 cup)
1 red bell pepper, diced
1 Tbsp. chili powder
1 tsp. cumin
1 (15-oz.) can pinto beans, rinsed and drained
10-oz. instant brown rice
1 1/2 cup beef broth
1 cup shredded cheddar cheese
1/2 cup sour cream*
1 avocado, chopped*
1/2 cup salsa*
additional cheese*
Chopped cilantro and crushed red pepper, for garnish*

Directions:

Stir beef, onion and red pepper into a large skillet over medium-high heat. Cook, stirring and breaking up lumps, until beef is browned and onion is translucent, about 10 minutes.
Stir in chili powder, cumin, beans, rice and broth; bring to a boil. Reduce heat to medium-low and simmer, uncovered until liquid is mostly evaporated and rice is done.
Remove skillet from heat and add cheese to the top or you can stir in into the mixture. Serve with your choice of toppings*
Great served with tortillas or chips

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GF Irish Beef Stew

Ingredients:

2 tsp. vegetable oil
1 lb. lean beef stew meat
2 TBSP. flour
1/2 cup chopped onion
6 cloves garlic, minded (2 TBSP)
2 cups beef broth
1 (14.5 oz.) can diced tomatoes, with juice
2 TBSP. tomato paste
1 tsp. salt
1 tsp. black pepper
1 tsp. dried thyme
4 cups sliced carrots
2 large potatoes, peeled and diced (about 1 lb.)
1 TBSP. cornstarch
1 TBSP. cold water

Directions:

Heat oil in a Dutch oven or large pot over medium-high heat. Coat beef cubes with flour, shaking off the excess. Fry beef cubes until browned on all sides. Remove from the pot. Add the onion and garlic to the pot, and cook stirring constantly until onion is tender, about 3 minutes. 

Return beef to the pot, and stir in tomato paste, beef broth, and beer. Add potatoes and carrots, cover, and simmer over low heat for about 1 hour. Mix together the cornstarch and cold water. Stir into the stew, and simmer until thickened. Sprinkle with parsley and serve. 

*If following a gluten free diet make sure all ingredients are gluten free.

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Gluten Free Cinnamon Roll Cake

Ingredients

for the cake:

• 3 cups all-purpose flour sifted, I used Pillsbury GF
• 1/4 tsp salt
• 1 cup granulated sugar
• 4 tsp baking powder
• 1 and 1/2 cup milk
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup unsalted butter melted, 1 stick

for the cinnamon filling:

• 1 cup unsalted butter softened to room temperature, 2 sticks
• 1 cup packed light brown sugar
• 2 Tbsp all-purpose flour
• 1 Tbsp ground cinnamon

for the glaze:

• 2 cup powdered sugar sifted
• 5 Tbsp milk
• 1 teaspoon vanilla extract

Instructions

to make the cake:

1. Grease a 9"x13" cake pan (or line it with parchment paper or aluminum foil and grease the sides and bottom). Set aside.
2. Preheat the oven to 350 degrees F.
3. In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
4. Add milk, eggs and vanilla and whisk until smooth.
5. Slowly add the melted butter and whisk until everything is smooth.
6. Spread the batter in the prepared pan. Set aside.
7. In a medium mixing bowl, beat butter with electric mixer until creamy.
8. Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes. (It will look crumbly at first but keep beating, it will come together.)
9. Spread the filling over the cake batter, leaving at least 1 inch of space from the edge of the pan. Swirl gently with a off-set icing spatula or a rubber spatula.
10. Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake part comes out clean.
11. Cool the cake for 15 minutes. Pour the glaze over the cake and spread evenly.

to make the glaze:

1. Sift the powdered sugar over a medium mixing bowl.
2. Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.
   Keeps covered in room temperature for up to 3 days.
   Enjoy! 

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