We are halfway through January of 2012, how is everyone doing on those New Year’s resolutions? An estimated 40 to 45% of people make resolutions for the new year with weight loss and fitness improvements at the top of the list. It is not difficult to see the evidence of these pledges the first few weeks of January when there is not an empty elliptical machine in sight at the gym. But along about February - there are treadmills, Stairmasters and elliptical machines to spare.
Even though many resolve to change eating and exercise habits four out five people will eventually abandon their goals. Statistics report that only 75% will continue to work toward their resolutions after the first week, 64% after one month and only 46% after six months. The problem seems to be that we simply do not like to give up the things we love. If we strive to replace “bad” choices with healthier options we are more likely to stay on track and achieve our health and fitness goals. This is especially true when it comes to chocolate.
Recently I had the opportunity to interview Claire Robinson of the Food Network's 5 Ingredient Fix series. Claire combines her passion for food and television into the series which features delicious recipes using five ingredients or fewer. Using her creative talents, Claire has adapted her cooking style to the limited space afforded in the kitchens of most New York apartments - a real change from the large kitchens she was accustomed to in the South - and, consequently, offers simple straight-forward methods of cooking and easy to follow recipes.
Claire and I have some things in common. We are both Southern girls now living in New York City and we are both self-confessed chocolate lovers. When we began to discuss incorporating healthy eating choices into our diets we immediately agreed that giving up chocolate was simply not an option. If you love chocolate, are you really going to walk away from it forever? So how can we accomplish our goals and keep chocolate in our diets?
Claire’s first suggestion was simply portion control. You do not need to give up chocolate entirely, just eat it in moderation. Equally important, however, is the quality of chocolate we eat. Dark chocolate contains flavanols which have been proven to reduce blood pressure, help prevent heart disease and lower cholesterol. Claire is particularly fond of Dove’s Dark Chocolate bars because of the smooth flavor of the chocolate and the process by which the bars are taken from the cacao bean to the bar. Dove Chocolate is a subsidiary of MARS, Incorporated which remains a privately owned company. Being privately owned provides the company with more flexibility and oversight in the production of its chocolate to insure the healthy flavanols are retained throughout the chocolate making process. More flavanols equal more health benefits.
Prior to our interview, I asked some of my readers what questions they had for Claire. Questions ranged from “Can chocolate be used in salads?” to “Does melting chocolate in the microwave interfere with the healthy flavanols?”
Claire answered these questions and offered some creative and delicious recipe ideas. Follow this link to watch the video of my interview with Claire: http://bcove.me/ug0nqkvs Yes, chocolate can be used in salads. So, let’s raise a chocolate bar to keeping those 2012 resolutions. Ok, just part of a chocolate bar!
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