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Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
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White Chocolate Holiday Bark
 This week it's back to holiday recipes because, let's face it, we won't be able to avoid them for the next few weeks. We might as well embrace it! This recipe is a good way to start doing just that -- a holiday dessert for less than 150 calories per serving. It comes from the December issue of "Health" magazine.
Nutritional Information:
per 1 oz. serving
Calories: 142
Protein: 8g
Fat: 17g
Carbs: 2g
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Ingredients
- 1 cup sliced almonds
- 1/4 cup unsweetened coconut
- 1 cup oven-toasted rice cereal
- 1 cup dried cranberries
- 1 1/2 pounds good-quality white chocolate, chopped
- 2 teaspoons vegetable oil
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Method
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
- Spread the sliced almonds and unsweetened coconut in an even layer on the baking sheet. Toast 5-8 minutes or until coconut just begins to brown. Remove baking sheet from the oven and let cool.
- In a large bowl, combine almonds, coconut, rice cereal, and dried cranberries. Reserve about 1/4 cup of the mixture and set aside.
- Place chopped white chocolate and 2 teaspoons vegetable oil in a large heatproof bowl, and set over a medium saucepan of simmering water. Stir with a spatula until the chocolate is completely melted.
- Remove the chocolate from heat, and fold in the almond mixture. Spread mixture evenly on parchment-lined baking sheet. Sprinkle on the reserved 1/4 cup topping. Refrigerate for about 30 minutes or until the chocolate has completely set. Break the bark into small pieces and serve.
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