Feed your inner chocolate monster

Hi, I'm Erin and I'm a chocolate monster. That is not to be mistaken for the Cookie Monster, which is a whole other entity. I'm just the chocolate monster.

I've discovered that I can't go a day with out having chocolate in some form or fashion. Sometimes it's in the form of my favorite vegan Chocolate Shakeology, but other times I just want to bite in to a piece of dark chocolate. I do love the vegan chocolate Shakeology, because it tastes like a dark chocolate shake. Dark chocolate is my favorite, and the vegan chocolate Shakeology feels like a cheat. It's not a cheat though, because I'm actually TREATING my body. Considering I drink Shakeology daily, sometimes I want that EXTRA bit of chocolate. Don't judge me! One of the lovely receptionists at my school has a candy jar at her desk that she always keeps filled. I've been struggling lately with hitting the candy bowl. I would like to blame end-of-the-year fatigue, but honestly it's likely to be lack of discipline with it.

Let me be clear, not all chocolate is bad! If you want chocolate, then aim for dark chocolate  that is 75% or more cacao. Dark chocolate that is 75% cacao or more will likely have less sugar and more flavonins (the good for your body stuff in chocolate). 

10 Reasons you should eat chocolate daily

1. People that eat dark chocolate consume 15% less calories and have fewer salty/sweet/fatty cravings in comparison to those who eat milk chocolate

2. Dark chocolate naturally helps you feel more satisfied and happy

3. Dark chocolate contains magnesium, which helps with PMS symptoms

4. Dark chocolate has the same type of antioxidants found in red wine and tea, which can help boost brain activity

5. Dark chocolate can help balance your body with their are stress-related imbalances. It can also reduce the levels of stress hormones

6. Dark chocolate has caffeine -  One ounce of 70 percent dark chocolate contains about 40 mg of caffeine, compared to 200 mg in 8 ounces of brewed coffee and 120 mg in strong black tea.

7. The antioxidants in cocoa trigger the walls of your blood vessels to relax, lowering blood pressure and improving circulation. This means better delivery of oxygen and nutrients to every cell.

8. Chocolate’s protective natural substances also help prevent cholesterol from sticking to your artery walls, reducing your risk of heart attack and stroke.

9. Heart attack survivors who ate chocolate just twice a week over a two-year period cut their risk of dying from heart disease threefold.

10. The type of saturated fat in dark chocolate isn’t the same as the artery-clogging saturated fat in a hamburger or whole milk. It’s a unique variety called stearic acid, much of which gets converted in the body to oleic acid, a heart-healthy monounsaturated fatty acid. (information from Self.com)


So, now you know that you should eat chocolate. You can totally go reach for that stash of Hershey milk chocolate minis, right? Nope, wrong. You have to reach for the right type of chocolate, and not one that is laden with chemicals, sugars, and milk. If you're dazed and confused about which brands to choose, here is a list of the best and worst brands of chocolate for your body. Obviously, this isn't all-inclusive. But, it should be a handy guide for your next Whole Foods trip!

The best and worst dark chocolate

Healthy Dark Chocolate

Pascha - Organic, fair trade, non-GMO dark chocolate. No soy lecithin. Range of 55%-85%

Sweetriot - Organic, fair trade, all natural dark chocolate. 60% with nibs, 70%, or 80%. Around 20 calories/square.

Alter Eco - USDA Organic and Fair Trade. Range of dark chocolate. 85% Dark Blackout is best.

Ghirardelli Intense Dark - 72% Cacao and 86% Cacao Chocolate Bars. They have bars as well as small squares.

Godiva - 72% Cacao Chocolate Bars. Not processed with alkali. There used to be an 85% – but we can’t find it anymore. There is also some controversy over whether they use GMO Soy Lecithin.

Lindt - 70%, 85%, and 90% Cacao bars. They also make a 99% cacao (this is hard to find).

Green & Blacks - 70% Cacao and 85% Cacao bars. Organic and sometimes fair trade (e.g. Maya Gold).

Valrhona - 70% Cacao bars.

Moser Roth - 70% Cacao and 85% Cacao Chocolate Bars.

Endangered Species - 72% Cacao and 88% Cacao bars. Also a 70% organic bar. Ethically traded cacao. Social enterprise.

Chocolove - 70% Cacao and a 73% Fair trade bar.

Taza - 70%, 80%, and 87% cacao bars. All 100% USDA organic.

Vivani -Vivani is a German chocolatier that sources ingredients from Ceres (100% organic). 72% and 85% bars available in USA and Canada.

Giddy Yoyo - Based in Canada. Raw, USDA organic. A large range of dark chocolate bars up to 89%.

Theo - Based in Seattle. 100% Organic, Fair Trade, and non-GMO certified. 85% and a large range of different flavored 70% bars.

Scharffen Berger - Atrisan US chocolate company (owned by Hershey). Selection of chocolate squares and bars (from 62% up to 82% cacao),

Unhealthy Dark Chocolates

Dove Dark Chocolate - Low cacao content. All processed with alkali.
 
CocoaVia Supplement Packs - These are similar to Crystal Light, except they have flavanols (the main chocolate antioxidant) added in. You will get some health benefits from this, but it is more important to eat the whole food that contains the fiber.
 
Hershey’s Special Dark - Processed with alkali. High in sugar.
 
Dark Chocolate M&M’s - The ingredients list is ambiguous (they list “chocolate” as an ingredient). However these are high in sugar (more like candy than healthy dark chocolate).

Milky Way Midnight - Like all the candy brands, this is not really a dark chocolate. It has more sugar than cacao and is processed with alkali.

Nestle Dark Hot Chocolate - Ouch! This beverage mix is the worst of the lot. Sugar, trans-fat, and processed with alkali.
 
Cadbury Bournville - 60g of sugar per small bar.
 
Cadbury Old Gold - It says dark chocolate on the label, but it is a dairy milk – with a high sugar content.
 
Brookside Dark Chocolate with Pomegranate or Blueberries - Even though this appears to have some fruit – a closer look at the ingredients says something different. (Information from Healthyeater.com)


















 

Udi's Gluten Free and Chocolate Mounds Recipe

If you are familiar with the gluten free lifestyle, then you are sure to recognize the name "Udi's." Udi's products are natural, without artificial flavors, colorings, preservatives, or other synthetic additives. They also have a wide assortment of gluten free goodies that are sure to fill your belly and soul.

Udi's graciously sent me a ton (seriously, see for yourself) of products to review. It was like Christmas morning when I saw the package on my doorstep. My son was even jumping around the house, because he saw some of his favorites in the box! Of course we had to sample a few things right out of the box! YUM!

I've long been a long-time fan of their products, but they sent me new items that I had never tried before. Goodness - I can't even pick a favorite! I still love the snickerdoodles, but their granola bars are simply amazing and my son finished off the cinnamon rolls. As a parent, my favorite part of it all was that they weren't laden with sugar. It can be difficult to find granola, muffins, cinnamon rolls, etc without all of the excess sugar. Udi's succeeded in making tasty goodies, without sending us in to a sugar coma. I had no qualms about letting my child enjoy the cinnamon rolls at breakfast. We have also found a new lunchtime option. The Ancient Grain Chips will be a staple in our house. These little things come in a few flavors (we got cheese), and are made with quinoa, flax, and other nutrient-dense ingredients.

I talked to one of the teachers I work with, whom is gluten free, about Udi's. She noted how much she loves their products and the fact she has a healthy option with Udi's, as she is dairy and gluten free! Then she steered me towards their Lemon Streussel Muffins, one of her top picks!

After receiving all of this gluten free goodness, I decided to tackle some family recipes using Udi's products. One of my favorite family recipes is called Chocolate Mounds. My grandmother made it for my dad and his family growing up, and I remember my dad making it for us when I was young. I've said it before, and I'll say it again... peanut butter + chocolate = a gift from God. My dad gave me the Chocolate Mounds recipe a while back. I looked over it recently and saw some quick changes I could make to the recipe to make it gluten free and a cleaner treat for the holidays. My changes included using Udi's Coconut Peanut Butter cookies - hello!

 I hope you enjoy this special treat! It is sure to be a holiday hit!

Chocolate Mounds

Ingredients

• 1/2 cup natural peanut butter
• 1 cup dates, chopped
• 1 tsp xylitol (only add if you prefer this to be sweeter)
• 1 cup walnuts, chopped
• 1/2 cup Udi's Peanut Butter Coconut Cookies, crumbled
• 2 tb orange juice (or more as needed)
• 1 6-oz package chocolate chips (60% cacao chocolate is the best option)
• 1 tb coconut oil

Directions

1. Combine peanut butter, dates, xylitol, walnuts, Udi's Peanut Butter Coconut Cookies, and orange juice. 
2. Shape into walnut-size pieces. Tip: Roll between hands to shape.
3. Refrigerate for several hours, or overnight.
4. In a double-boiler, melt 1 6-oz package of chocolate chips. Add coconut oil and melt.
5. Use a spoon and roll each cookie mixture in melted chocolate.
6. Place on wax paper to harden.
7. Enjoy!

Visit Udi's Gluten Free, find them on Facebook, or follow them on Twitter!

The world of teacherdom

Teacherdom? Yes, I said "teacherdom." Is this really a word? I think not, but it works for me! Besides, it sounds less haute than saying, "academia." Who wants to read a blog post called, "The world of academia?"

Moving on...

When I became a teacher, there were a few surprises that just knocked me over the head. 

1. This is one of the hardest jobs I have ever done. Now, I wouldn't trade it for anything! I LOVE what I do and I love my kids. I was just stunned at how exhausted I was - especially in the beginning. 
2. I get along GREAT with 12-year-olds. I'm not quite sure what that one says about me... But I definitely find them quite entertaining, and I make them laugh... a lot. :)
3. Apparently there's a lot of gift-giving that goes on at Christmas. I was shocked when little gifts from my students started showing up on my desk. "Gift-giving" is one of my love languages, so this instantly filled my heart! To me, gift-giving doesn't have to be something big or ornate. I love cooking for people to show them I care. Sometimes just leaving someone a kind note, or letting them know you are thinking about them and praying for them can be an amazing gift to a person.

I'm going to share one of the gifts I received the other day from a family. I got the MOST amazing treat, and it was accompanied by a recipe! SCORE! These little things are INSANELY good! They definitely hit that sweet spot with the rich chocolate and almond butter. Oh, yeah. They are 100% clean, too. :)

Almond Power Bars

• 2 cups raw almonds
• 1/2 cup flax seed meal
• 1/2 cup unsweetened coconut
• 2 scoops flavored whey protein powder
• 1/2 cup raw almond butter
• 1 tsp sea salt
• 1/2 cup coconut oil
• Stevia or xylitol to taste
• 1 TB pure vanilla extract
• 8 squares Ghirardelli chocolate

1. Place the first 7 ingredients in a food processor and pulse for about ten seconds.
2. Melt coconut oil, and add Xylitol and vanilla. Pour into the food processor while it is blending. 
3. Blend the mixture in to a course paste. 
4. Press mixture into an 8x8 in glass pan. Chill for one hour.
5. Melt chocolate and xylitol in a double boiler. 
6. Spread over the chilled almond mixture.
7. Cut into bars before placing the pan back into the refrigerator to chill.

Tips:

• Line the bottom of your pan with parchment paper for easy removal.
• Keep refrigerated.

Gluten Free, Clean Snickerdoodle Cookies

One of my favorite holiday treats is the Snickerdoodle cookie. It doesn't even have any peanut butter in it, but goodness gracious I love them! Maybe it's the cinnamon and subtle sweetness? I'm not sure, but the snickerdoodle is a bit of amazingness baked up in a delicious cookie. Enough said. :) We've been snowed in with the "winter storms" that are moving across the country. Suddenly, I got a craving for snickerdoodles. My son is a huge fan of the cookie, so I had my sous chef at my side! 

Gluten Free, Clean Snickerdoodle Cookies

Ingredients

Cookie:

• 1⅓ cup oat flour
• 5 tsp truvia baking blend
• ½ tsp sea salt
• 1 tsp  baking powder
• 2 tb coconut oil
• 1 tsp  vanilla
• 4-5 tb unsweetened vanilla almond milk 

Cinnamon/Sugar Coating:

• 4 tsp truvia or coconut sugar
• 1 tsp cinnamon

Directions

1. Preheat oven to 380 degrees.
2. Mix the dry ingredients together (oat flour, truvia, salt, and baking powder).
3. Mix the wet ingredients into the dry, adding milk only as needed (I added about 4 tb). The batter should be moist, but not sticky.
4. Let the dough sit for a few minutes to allow the oats to absorb some of the moisture.
5. Mix the sugar and cinnamon together on a plate.
6. Spoon the dough and form each piece into a ball. There will be about 10 total.
7. Roll each ball in the cinnamon/sugar mix until lightly coated on all sides.
8. Place each ball on a cookie sheet. Use a spoon to flatten into a cookie shape.
9. Bake for 10 minutes and cool for five minutes on the baking sheet.

Protein No-Bake Cookies

I've made these Protein No-Bake Cookies MANY times and they are always a hit! I tend to just throw stuff together, so when one of my fellow teachers asked for a recipe I decided to finally write it down! They are an amazing, but much healthier version of the treat! They are bound to be a great addition to any holiday gatherings you may be heading to. :)

Protein No-Bake Cookies

Ingredients 

• 1 cup of Chocolate Shakeology (or another chocolate protein shake mix)
• 1/2 cup agave nectar or brown rice syrup 
• 1 cup gluten free oats
• 1 cup organic, natural peanut butter 

Instructions: 

1. Mix peanut butter and agave nectar (or brown rice syrup) in a microwaveable bowl. 
2. Heat for 60–90 seconds. Mix well. 
3. Add protein shake powder and mix well. 
4. Add rolled oats and mix gently. 
5. Using a Tablespoon, scoop the dough into round balls and place on a cookie sheet 
6. Use a spoon to flatten into a cookie shape 
7. Refrigerate 1 hour.