My Review of the Fronner Massage Gun Deep Tissue with Extended Handle Revolutionary U-Shaped Back Massager Body Massager

When I was contacted about reviewing the Fronner Deep Tissue Massage Gun I gladly agreed to do so. The reason for this is they asked me to review a similar product back in 2020 and I absolutely love it. I use it regularly and have bought it as a gift as well. You can check it out here. Gracefully Gluten Free: My Review of the Fronnor-Eye-Massager-with-Heat-Vibration

My deep tissue massage was delivered during the time that my husband was suffering from kidney stones. He used it during this time deeply kneading the area of his pain to relax the muscles and get relief. He also has a very bad back, so he is now using the massage gun to relax muscles in his back.  

I suffer from neck and shoulder pain from time to time, so I have used the deep needing attachment to message these areas, and it has helped greatly. My neck feels better than it has in months. 

We both would highly recommend your buying this massager as it is well worth the price of $49.92 available HERE (If you buy from this link I will get a small percentage.) 

Let's look at some of the features that we love:

• The U-shaped Design & Extended Handle make it easy to reach those hard-to-reach areas without causing discomfort in other areas of your body.

• It can be used to relax your back, neck, shoulder, waist, tights, calves, foot, legs and arms. It could be a helpful massage tool for athletes used to expediate healing in those sore muscles.

 

It has 4 massage heads, and 5 modes which allow you to choose what combination is best for your needs.

It is easy & safe to use by pressing the "on/off" button to turn the massager on and off and pressing the gear key button to adjust the speed. Its 15 minute automatic shut off timer helps to ensures this product’s safety and prevents overheating. This is an ideal gift for men, women, parents and friends. It would make a great Christmas gift!

Watch this quick video to see how this massage gun works...  YouTube video

I was not persuaded on what to write in this review in any way, it is my honest opinion. 

Thanks for stopping by y'all and please come again soon! 

Gluten Free Tamale Pie

 A great quick one dish meal full of meat and vegetables with a sweet cornbread topping.

Ingredients:

For the filling:

• 1-pound lean ground beef
• 1 cup onion diced
• 2 cloves garlic minced
• 15 ounces Southwest Zest by Bush's Sidekicks 
• 15 ounces corn
• 15 ounces petite diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon black pepper
• 1 ⅓ cups cheddar cheese shredded (divided)

CORN BREAD TOPPING*

• ¼ cup mayonnaise
• 1 cup Krusteaz GF Honey Cornbread Mix
• 1 egg
• ½ cup buttermilk

INSTRUCTIONS

• Place ground beef, onion, and garlic in a large cast iron skillet and cook over medium-high heat until meat is browned, and onions are translucent. Drain off oil.
• Mix in the beans, corn, tomatoes, tomato paste, and seasonings. Bring to a simmer and cook for 10 minutes while you make the cornbread batter.
• Preheat oven to 375°F.
• For the cornbread batter, mix all ingredients until smooth. Add remaining cornbread ingredients and stir until combined.
• Stir 1 cup cheese into the meat mixture after it simmers. Pack the mixture down into the pan to make a smooth even surface. Spread the cornbread batter evenly over the top. Sprinkle with remaining ⅓ cup cheese and bake for 25-30 minutes or until golden.
• Let the pie rest for 5-10 minutes before slicing and serving. 

Thank you for stopping by and please come again soon!

Gluten Free Homestyle Beef Casserole

 Sooo good taste like lasagna without the fuss and much cheaper to make.

Ingredients:

1 pound ground round
1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano, undrained
1 (10-ounce) can diced tomatoes and green chilies, undrained
1 (6-ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon pepper
3 cups uncooked gluten free egg noodles
1 (8-ounce) container sour cream
1 (3-ounce) package cream cheese, softened
4 ounces shredded sharp cheddar cheese (about 1 cup)
4 ounces shredded parmesan cheese (about 1 cup)
4 ounces shredded mozzarella cheese (about 1 cup)

Directions:

Begin by browning the ground round in a large skillet over medium heat, constantly stirring for 5-8 minutes, or until it is no longer pink and the meat crumbles, then drain.

Mix in both cans of diced tomatoes and the can of tomato paste, as well as the salt, dried Italian seasoning, and pepper. Bring to a boil and reduce the heat. Allow to simmer, uncovered, for 5 minutes. 

Remove from heat, then set aside. Preheat the oven to 350 degrees F.

Prepare the egg noodles according to the package directions.

Mix the hot cooked noodles, sour cream, cream cheese, and the chopped green onions until fully blended.

Spoon the egg noodle mixture into a lightly greased 13x9 inch baking dish. Top with the beef mixture, and sprinkle with cheese.

Bake, covered, for 35 minutes at 350 degrees F. Uncover and bake for an additional 5 minutes. Let it sit for 10-15 minutes before serving.

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Drin

Reese's Peanut Butter Pie for Two

Ingredients:

1/4 cup graham cracker crumbs (I use Annie's Bunny Grahams for this)
1 tablespoon salted butter, melted
1/4 cup heavy cream
1/2 teaspoon sugar substitute (I use https://www.wheylow.com/ for my sugar substitute) 
3 tablespoons creamy peanut butter
2 ounces cream cheese softened
4 tablespoons powdered sugar
Chopped up Reese's Peanut Butter Cups or Minis for garnish

Instructions:

Heat oven to 350° F.
Pour graham cracker crumbs into a small bowl and stir in melted butter.
Butter or spray the bottom and sides of an 8.5 ounce ramekin or baking dish of similar size with oil spray and pour the crumbs into the dish. Using your fingers, the bottom of a drinking glass or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
Place the baking dish in the oven and bake for 8-10 minutes. 
Remove from the oven and set aside.
Pour the cream and sugar into a small bowl and whip at high speed using a hand mixer until stiff peaks form. Set aside.
In a separate bowl, whip together the peanut butter, cream cheese, and powdered sugar.
Gently fold the whipped cream into the peanut butter mixture with a spatula until completely blended. Spoon into the cooled ramekin and smooth out the top. Place the pie in the refrigerator for at least 2 hours or until ready to eat. Top with your favorite garnish, peanut butter style!

Thanks for stopping by y'all and please come again soon!