Dark Chocolate Macadamia Bark Sprinkled with Sea Salt

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‘Tis the season of candy and sugary baked goods showing up everywhere you go. Plates of cookies, tins of caramel corn, strings of candy canes and leaden logs of fruitcake – why these things symbolize good cheer is hard to figure out. There’s no reason to be a complete Scrooge about holiday desserts, though, just as there’s no reason to deprive yourself entirely if you’re craving something festive. When your sweet tooth goes looking for the ultimate dessert indulgence this year, look no further. Dark Chocolate Macadamia Bark Sprinkled with Sea Salt (as shared by Mark Sisson from
http://www.marksdailyapple.com) tastes fully and completely like “real” dessert. Not only will you enjoy every bite, so will the family and friends that you gift it to (hint, hint, don’t eat it all yourself!)

This perfect dessert is loaded with flavonoids from the dark chocolate and has a positive fatty acid profile from the macadamias. But the very best part about this decadent treat is that you can whip it up in less than 30 minutes using only three ingredients.

The full recipe is below, but there’s not a whole lot more to it than melting chocolate, stirring in nuts, sprinkling with sea salt and refrigerating. So why is the result so amazing? First of all, it’s important to use good chocolate. The darker the better, both for health reasons and intensity of flavor. The macadamia nuts add a sweet, buttery component and the crucial sprinkle of sea salt on top is the flavor equivalent of an exclamation point.

The result is a dessert that’s the perfect thing to nibble on around a roaring fire, surrounded by those you love most. Or, at a holiday office party or New Year's event surrounded by those you love a little less dearly, but still love of course ;). Wherever the event, it will be a little bit merrier if Dark Chocolate Macadamia Bark Sprinkled with Sea Salt is your indulgence of choice.

Ingredients:

 
9-10 ounces dark chocolate (aim for 85 – 90% cacao), chopped into small pieces
1/2 cup macadamia nuts, roughly chopped
1/4 – 1/2 teaspoon sea salt

Instructions:

Heat 2/3 of the chocolate in the microwave or on the stove. If using a microwave, heat the chocolate in 30-second increments, stopping to stir vigorously each time. It should take 2 minutes or less to melt the chocolate. If using the stove, create a double boiler by filling a pot with a few inches of water then balance or hold a smaller pot filled with the chocolate just above the water line. As the water gently boils, the steam will melt the chocolate in the smaller pot without burning it. Stir occasionally, removing from heat as soon as the chocolate melts completely.

Remove the melted chocolate from the microwave or stove. Add the remaining hard chocolate to the hot melted chocolate, stirring vigorously until it melts as well.

Stir the macadamia nuts into the chocolate.

Line a rimmed dish of your choice with parchment paper or wax paper. The size of the dish will determine how thick the bark is. A 2-quart squarebaking dish makes thicker bark (like in the photos). A larger dish will obviously yield thinner bark.

Spread the chocolate evenly in the rimmed dish. Sprinkle with sea salt. Refrigerate for at least 10 minutes, longer if chocolate isn’t solid yet. Use a knife to cut the bark into squares or misshapen pieces. Store the bark at room temperature.

Dessert doesn't have to be all bad. This is one of those good ones. Enjoy!

Tyron

Mark Sisson is the author of a #1 bestselling health book on Amazon.com, The Primal Blueprint, as well as The Primal Blueprint Cookbook and the top-rated health and fitness blog MarksDailyApple.com. He is also the founder of Primal Nutrition, Inc., a company devoted to health education and designing state-of-the-art supplements that address the challenges of living in the modern world.

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Two Healthy Fat Loss Recipes For You

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When it comes to eating right and knowing what to cook, I understand it can be a struggle. Let the following two healthy fat loss recipes help you make that job just a little bit easier :) 

Recipe #1

Asparagus, Grape Tomatoes, Portobello Mushrooms and Sliced Almond with Whole Wheat Rotini
Provided by Michelle Kirk

Ingredients:

    * 1 box (375g or 5 cups) whole wheat uncooked Rotini pasta
    * 2 cups (500 mL) grape tomatoes cut into halves
    * 1/2 cup (125 mL) fresh basil, chopped
    * 6 tablespoons (75 mL) extra virgin olive oil
    * 1 medium onion, diced
    * 2 cups (500 mL/3 large) Portobello mushrooms, chopped
    * 3 to 3 1/2 cups (750-875 mL/1 bunch) asparagus, chopped
    * 1 cup (250 mL) sliced almonds
    * 4 cloves garlic, crushed
    * 1 tablespoon (15 mL) ginger, minced
    * 1/2 teaspoon (2 mL) pepper
    * 1/4 teaspoon (1 mL) crushed red pepper
    * 1/2 teaspoon (2 mL) salt (optional)
    * Parmesan cheese to sprinkle

Directions:

1. Bring large pot of water to a boil for cooking the pasta.

2. While waiting for the water to boil, halve grape tomatoes and chop
basil. Mix together in a small bowl, adding two tablespoons (25 mL)
of extra virgin olive oil. Set aside.

3. Dice onion and chop mushrooms. Chop asparagus into 1 inch pieces
(2.5 cm). Discard the coarse woody ends of asparagus stalks. Crush
garlic and mince ginger.

4. Add Rotini to boiling water. Follow package directions for
doneness. Most whole wheat Rotini requires about 12 to 13 minutes
of cooking time.

5. While the pasta is cooking, in another saucepan sauté onions in 1/4
cup (50 mL) of extra virgin olive oil for one to two minutes at
medium heat.

6. Add the mushrooms, asparagus, almonds, pepper and crushed red
pepper to the saucepan. Sauté for about six minutes or until the
asparagus is tender yet crisp.

7. Add garlic and ginger to saucepan and sauté for another one to two
minutes. Be careful not to let the garlic burn.

8. When the pasta is cooked, drain the water and add pasta back into
the large pot. Add bowl containing grape tomatoes mixture along
with the sautéed vegetables and almonds. Mix all ingredients
together gently.

9. Serve topped with Parmesan cheese.

Serves 6 people

Recipe #2

Egg White "Fried" Rice
Provided by Leigh Peele

A lot of people never thought about adding egg whites to rice, but the
combination is amazing. You can add all types of veggie combos to
this spice palette too. This can work with snap peas, peppers,
edemame, broccoli, etc. Try this, you will not be disappointed.

Recipe Notes And Tips

1. You can use any type of rice you want for this recipe. White and
"sushi" rice create a great sticky and starchy texture that I
enjoy. More wild rices will provide a tougher texture.

2. If you want to kick up the flavor and caloric burn, use fresh
veggies. I personally only use fresh with this meal and it does
make a difference. Of course, I realize not everyone has time for
that. This meal was made in mind for ease and simplicity, but that
doesn't mean it can't be upgraded in sophistication and flavor. You
could easy change it to wild rice, swap the peas for edemame, and
have a completely different meal.

3. I am not carbphobic or think "white" anything is evil. White
rice is generally easier to digest and hinders less nutrient uptake
than brown rice. Glycemic changes are minimal with mixed meals (i.e. protein, fat and carbs). Take home point, choose your rice for taste and how it works with your digestive system best.

4. If you are vegetarian, this is great for getting a lot of
protein and variety in one meal.

Ingredients:

1/2 cup white rice
3 tbsp light "butter"
2 garlic cloves, chopped
1 cup carrots (small dice, frozen)
1 cup green peas (frozen)
3 large egg whites
1 tsp onion powder
1 tsp salt
1/2 tsp pepper

Directions:

1. Prepare rice as directed on package, omitting any salt or
butter. Set aside and keep warm. Works best if rice is a tad on the
soft/sticky side.

2. In a large skillet, heat up 1/2 of the butter with minced garlic
on medium-low. After two minutes, add in carrots. Cover and let
cook/simmer for 5-6 minutes.

3. Remove cover and add the remaining butter, peas, onion powder,
salt, and pepper. Cook for 2 more minutes.

4. Add rice and the egg whites. Keep moving and mixing the food
around until all the egg is cooked. Serve warm.

Yields 2 servings

Serving: Calories- 358.54, Protein- 13.99 g, Fat- 9.36 g, Carbs-
54.58 g, Fiber- 7.11 g, Sodium- 1417.18 mg

Entire Recipe: Calories- 717.08, Protein- 27.98 g, Fat- 18.72 g,
Carbs- 109.17 g, Fiber- 14.21 g, Sodium- 2834.37 mg

To get other recipes like these visit http://www.bodybyeats.com/. The Body By Eats cookbook collection is unique and designed specifically to help make your dieting and training life easier. There is literally something for everyone! Best of all, you can get one cookbook or you can get them all. The choice is yours and the recipes speak for themselves.

All Of The Cookbooks Contain The Following:
o-Measurement in grams and cups.
o-Caloric amounts for servings and entire recipe.
o-Macronutrient measurement for Protein, Fat, and Carbohydrates.
o-Clear and easy to follow instructions.
o-Extra focus on whole foods.
o-Beautiful pictures.
o-Recipes that focus on making the best decisions for body composition.
o-Recipes which put protein intake at the forefront of people's minds.

Also every book also has vegetarian and gluten-free options. 

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Vancouver Personal Trainer Shares Healthier Super Bowl Recipes To Cut Thousands of Calories Come Kickoff!

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With Super Bowl Sunday just around the corner, the time is now to start getting your goodies together for the game. However, why not make a couple tweaks to some of your favorite party food recipes to make them healthier and more figure-friendly come kickoff?

Use the following list of both approved food choices and/or healthier substitutes for typical party foods. This list will help to satisfy your taste buds while saving at least hundreds if not thousands of calories in the process. You may even like them that much that you continue using them for parties and social gatherings over the course of the year, you may very well prevent 5-10 lbs of fat gain… easily!

Section I - Appetizers

• Sandwiches (preferably bun-less, only use whole grain bun option if absolutely needed)
• Thin Crust Whole Grain Pizza
• Fruit Salad (throw low carb whipped cream and dash of stevia on top as desired)
• Super Salad Bowl (use unlimited veggies and meats, dip dressing on the side or use low calorie substitutes)
• Sweet Potato Fries
• Tuna or Chicken Salad
• Nut Butter on Celery Sticks
• Mixed Nuts (no sugar, unroasted, low in salt)
• Cheese, Eggs, and Meat Tray
• Caprese Salad
• Raw Veggies (use dip sparingly)
• Grilled/Sauteed Veggies (use extra virgin olive or coconut oil)
• Figure-Friendly Nachos (see “accessories” below for ingredients: tortillas, cheese, salsa, and guac)
• Buffalo Chicken Bites (skinless, no breading, use low calorie buffalo sauce sparingly)
• Pasta Salad (use whole grain pasta and go easy on the dressings, choosing marinara based sauces over creamier versions)

Section II - Accessories

• Natural Whole Grain Tortillas
• Natural Baked Chips
• Natural Cheetohs
• Lipton Green Teas (or other low calorie/carb beverages, sweeten with stevia if you like)
• Water
• Natural Salsa
• Guacamole
• Salad Dressings: Vinegars of choice (apple cider, red wine, balsamic, etc.)
• Other Low Calorie Condiments of Choice: mustard, hot sauce, horseradish, etc.

Section III - Main Courses

• Lettuce Burgers (use extra lean sirloin or bison, preferably bun-less only using whole grain bun option if absolutely needed)
• Rotisserie Chicken (choose “plain” and remove skin and dab off any grease as needed with paper towel)
• Extra Lean Kosher Hot Dogs (preferably bun-less, only use whole grain bun option if absolutely needed)
• Chili (preferably bean-less, only use if absolutely needed and feel free to swap extra lean turkey for the beef version to cut down fat intake)
• Pizza (see “appetizers” above or use whole grain/thin crust options from restaurants or frozen food isles)

Section IV - Desserts

• Prograde Cravers (100% organic chocolate snacks bars) Check them out HERE.
• Larabars
• Garden of Life or Living Fuel bars
• Cocoa Via Bars or Packs
• Low Carb Cheesecake from Cheesecake Factory
• Protein Cookies (swap in protein powder for flour)

BONUS - To Save Thousands of Calories on Super Bowl Sunday Use These Top 10 Tips

1.) Go the Naked Sandwich Approach: Replace all buns or breading for sandwiches with a lettuce wrap alternative to cut calories, stabilize blood sugar, and boost fiber and micronutrient intake.

2.) Hydrate: Drink at least two to four cups of water before eating AND one to two cups every 15-30 minutes after you start eating to fill your stomach and prevent overeating that can be triggers by dehydration.

3.) Do Away With Empty Liquid Calories: Minimize or eliminate all fruit juices, regular sodas, and alcohol. Opt for water, tea, or low calorie/carb beverages in moderation to leave more room for whole food choices that have more nutritional value and better fill you up.

4.) No more fasting before a feast as it will turn your body into a famished fat-storing machine the next time you eat. The resulting low blood sugar levels that come from not eating for four hours or more will cause you to crave junk foods high in both fat and refined sugars.

5.) Out with the White and in with the Brown (Or Better Yet... Green!): Be sure to use the whole grain alternatives for any starch you serve at your party (e.g. chips, tortillas, breads, rice, pasta). Whole grains have more vitamins and minerals and are high in fiber which means they won’t have as negative of an impact on your blood sugar compared to its white counterparts. However, if you want to be a nutritional boy or girl scout, go one step further by replacing all brown with green in the form of green veggies.

6.) Focus on eating lean proteins and fruits and veggies FIRST! Use these in unlimited amounts as needed to fill you up and best prevent the typical party “killshot” of high carb and high fat meals (e.g. thick crust pizza with extra full-fat cheese).

7.) Important Tip: never eat directly out of the bag or community bowl but use smaller plates to put your food on while limiting yourself to a pre-set plate total (e.g. four plate maximum during a three-hour football game).

8.) Replace Gold With Green: Go for guacamole over cheese for your salads and chips. Guacamole is high in heart healthy monounsaturated fats and it also has a ton of fiber that will help fill you up fast and prevent overeating. Though cheese is a true super food in moderation (hard cheeses that is), it can be easy to overeat especially when mixed with refined carb sources like white chips and pizza.

9.) Replace Flour with Protein Powder: As strange as it may sound protein powder makes a great cooking or baking substitute for flour (e.g. protein cookies). By adding protein and reducing carb intake you will boost metabolism.

10.) 20 Chews: Eat slowly and chew your food a certain number of times before you swallow to allow your brain enough time to get the “I’m full” signal (e.g. 20 pre-swallow chews).

Resurrect Your Body Back To Life!

Tyron

http://ResurrectYourBodyBootCamp.com Tweet This