Hello Friends and Happy Valentines Day! I hope you are doing something special today be it for yourself or with a loved one. Love of self is real and

       
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Hello Friends and Happy Valentines Day!

I hope you are doing something special today be it for yourself or with a loved one. Love of self is real and important! Make sure you take some time to honor YOU today! Want my help, just click here and I'll be in touch!

I'm going to be honest, I have candy on my brain, perhaps because one can't go into a store around ANY holiday without being bombarded with candy displays. From October to April, what I call the "hibernation months," we have to deal with the Halloween candy displays; then Thanksgiving treats; can't have Hanukkah or Christmas without chocolate dreidels or candy canes; then of course there's Valentines Day; followed by Easter baskets and waxy chocolate bunnies with hollow ears.

Did you know that Americans buy almost 60 million pounds of chocolate for Valentine's Day alone?? That's POUNDS people! On average we each consume more than 24 pounds of candy a year. EACH! I read that statistic and I was shocked! Maybe this has a little something to do with the obesity epidemic facing our nation. I'm not saying that I won't choose to have a treat, but I'm reminded of the need to choose mindfully.

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For example, Sweet-tarts are my nemesis! As a candy goes, they don't seem that bad. No fat, no sodium, just pure, refined carbs (which, if consumed in excess, can reduce your “good” cholesterol, result in high blood pressure and increase the quantity of fats in your blood). I found that if I eat more than 5 or 6 candies, my teeth start to hurt and that can't be a good sign, so I don't buy them anymore. Not because I can't, but because I choose not to. I can get the same sweet-tart satisfaction from a ruby-red grapefruit and I get to enjoy it longer.

Even better, have that grapefruit dipped in some dark chocolate. Dark chocolate (70% cacao or more) is GOOD for you! Not only is it rich in naturally occurring antioxidants with many added benefits like lowering your blood pressure, keeping you looking younger, but it is actually recommended that you have an ounce a day as part of healthy diet. Who am I to argue with that? What more chocolate facts, take this short quiz.

So I leave you with something to try when you are faced with that bowl of peanut butter cups in the break room, or you reach for that bag of candy in the checkout line... Instead of telling yourself you CAN'T have that [insert your weakness here], tell yourself you are CHOOSING not to have it. Making it a choice is powerful! The same goes for something you may be afraid to do. Don't tell yourself you can't, tell yourself you will and I bet you will do it! Each day is a new day. There will always be setbacks, but the way you perceive those setbacks will set the stage for how you overcome them. If you need support, I'm your gal, shoot me an e-mail or click here and we'll get started!

'Til next time!

Wishing you health & happiness,
Michele

PS - I mentioned chocolate dipped grapefruit, so see below for a recipe!

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Dark Chocolate Covered Fruit

Chef’s note: Before you get started, make sure that anything that will come in contact with the chocolate during the melting process is completely dry. Even the slightest bit of extra moisture can foil your melting efforts and yield clumpy, rather than smoothly melted chocolate.

12 oz. dark chocolate (70% cacao or higher)
6-8 cups fresh fruit of your choice

I recommend:

1 pink or ruby red grapefruit, peeled & sectioned

1 orange, peeled & sectioned

6 large strawberries, halved, washed & dried

1 pear, cored & cut into 12 slices

1/3 fresh pineapple, peeled & cut into 12 cubes
1 T balsamic glaze (for drizzling, optional)

Prep all your fruit for dipping before you melt your chocolate. You will want to dip immediately after the chocolate is ready! Set aside on a towel.
I use two different stove top methods to melt chocolate. You could use a microwave, but I don’t own one and I just don’t like them, so I won’t go over that process here. Sorry! I find the direct heat method easiest. To utilize this method, break up the chocolate in a heavy saucepan and turn the burner to the lowest setting. Stir constantly until the chocolate begins to melt then turn off the heat and continue to stir until the chocolate is smooth. If you don’t turn off the heat you run the risk of burning the chocolate! If this scares you, opt for the double boiler method. This will take a bit longer, but is safer. I don’t own a double boiler, so I just sit a smaller pan inside a larger one and it works fine. Place just enough water in the bottom pan (or bottom of the double boiler) so that it is about ½ - ¾ of an inch below the upper pan. Break the chocolate up in the top pan, place over low heat and stir constantly until the chocolate is smooth. If the water in the bottom pan begins to boil at any point before your chocolate is melted, your heat is too high, turn it down!

Line a cookie sheet with parchment paper and begin dipping. I like to dip ½ - ¾ of each piece of fruit to leave a finger hold to grab with later. Once all the fruit has been dipped, transfer the cookie sheet to your fridge so the chocolate fully sets. To serve, arrange on a plate and drizzle with the balsamic glaze.

Yield: 12 servings
Nutritional Info Per Serving: 193 calories (26g carbs, 11g fat, 1 g protein, 32mg sodium, 20g sugar)

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