Fitbits are equal parts motivating and gut-wrenching.

I got one for Christmas in an attempt to be mindful of my activity (or lack thereof).

Turns out my daily yoga session is only like 8 steps.

What’s a girl gotta do to get her 10,000 steps?! I don’t run and it rains here. I’m meant to be indoors. I’ve really been trying to think outside of the box, though. Cleaning is actually a nice way to get some steps. My baseboards are shined up like pennies! I’ve also been practicing old dance moves. Turns out I’m still pretty terrible. I am, however, quite good at reading. Instead of cozying up with a good read, I just walk and read. All around the house. Garrett is moderately upset with this new hobby because, apparently, it’s distracting when I walk in front of him during his evening TV time.

I think “Destined to be Sedentary” will be a chapter in my memoir.

Time: 1 hour (prep + cooking) | Serves: 2 (or 1 if you’re me)

Ingredients:

• 1 whole wheat crust
• 1 package of soyrizo
• 1 can of beans
• 1 can of corn, drained
• 1 jalapeno, diced + more for topping
• 1 roma tomato, diced
• 1 cup of butter lettuce, shredded
• 1/4 cup of cilantro, chopped
• 1/2 of an avocado, chopped
• Tortilla chips
• 1 tsp. of cumin
• 1 tsp. of chili powder
• S+P, to taste
• 1 tbsp. of olive oil

How to:

• Prep dough according to package directions
• Preheat oven to 450
• Heat olive oil in a cast iron kitchen over medium heat
• Add soyrizo, cook 4-5 minutes
• Add jalapeno + corn, cook another 2-3 minutes, set aside
• Meanwhile, add beans + juice to a small pot over low-medium heat
• Add cumin + chili powder + S+P, cook 6-7 minutes
• Spread beans on crust
• Top with soyrizo mix
• Bake 10 minutes
• Top with lettuce + tomatoes + avocado + crumbled tortilla chips + cilantro
• Serve hot
• Fold pizza slice into shape of taco for some real Shutter Island business