It was the holidays. You’ve likely eaten stuff that your brain didn’t want to, but your taste buds definitely did. And sometimes your taste buds won the battle. I escaped relatively unscathed. I live with 5 cats and I eat what I bring into the house – because not one of the cats has ever taken the initiative to do the grocery shopping. For this I am profoundly thankful. Who knows what I’d be eating if one of them ever did. So as long as I make it around the grocery store without any of the scary stuff clambering into my basket, I’m good once I make it home. Phew. However, I totally understand that living with other humans, particularly small ones, can make the holiday season a food minefield – especially if they tag along to the store. Don’t despair!
Whatever *inSANEity hijacked your brain over the seasonal celebrations, just know that all is not lost. At all. Depending on how inSANE your holidays were, you may not have even suffered any fat-gain anyway. Despite my fleeting moments of inSANEity, my body just kept right up with neutralizing the junk. It’ll do that once you get unclogged – it’s awesome. Whether your body rebelled or not though, we can just hop back on board the *SANE Express and be chugging down the path to fat-loss and health in no time.
One thing that will surely help a whole heck of a lot is having a bunch of recipes at your disposal to make it easy. Like this one for Chocolate Hazelnut Granola. You can grab the recipe for that fabulous Chocolate Yogurt Supreme pictured with it here.
While everyone else you know will be eating a few mouthfuls of fat-free, tasteless food that promises to transport them to weight-loss nirvana as they pound on the treadmill for hours and hours every other day, you’ll be having a chocolate-fest and doing 10 minutes of eccentric exercise once a week.
Oh yeah! Life is good.
- 2 cups raw hazelnuts, skins removed and roughly chopped
- 1 cup raw, slivered almonds
- ½ cup raw sunflower seeds
- ½ cup unsweetened flaked coconut
- 8 TBSP whole flax seeds
- ⅔ cup sugar-free chocolate syrup
- 2 TBSP coconut oil, melted
- ½ cup cocoa nibs
- Mix all the nuts and seeds together in a large bowl.
- Add the oil and syrup and mix very well, ensuring everything is evenly coated in the oil & syrup.
- Spread evenly on a baking sheet in a ½” thick layer.
- Bake at 300F in the center of the oven (about 40 minutes) until deep golden brown, stirring and re-spreading every 10 minutes to ensure even coloring.
- Remove from over and allow to cool completely.
- Add cocoa nibs, stir well and store in an air-tight jar.