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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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Chocolate Almond Yogurt Truffles
 Forget to order flowers for your sweetheart? Don't worry; these treats say I love you AND I care about your quest for healthy eating...all in a delicious chocolate truffle! It's the perfect indulgence for Valentine's Day without all that guilt. This recipe comes from cleaneatingmag.com.
(And if your honey is anything like me, you'll earn major brownie points for homemade chocolates instead of store-bought!)
Nutritional Information:
(for 3 truffles)
Calories: 190
Protein: 6g
Fat: 12g
Carbs: 22g
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Ingredients
- 1/3 cup dark chocolate, minimum 71% cocoa (50 g)
- 1/2 cup strained low-fat natural plain yogurt
- 7 tbsp finely ground toasted almonds, divided
- 2 tbsp smooth natural, unsalted almond butter
- 2 tbsp agave nectar
- 4 tbsp unsweetened, dark cocoa powder, divided
- Pinch sea salt
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Method
- Coarsely chop dark chocolate and melt over double boiler until liquid. Remove from heat and set aside.
- In a small food processor (about a 4-cup bowl) or with a wooden spoon, blend together yogurt, 4 tbsp almonds, almond butter, agave nectar, 1 tbsp cocoa powder and salt. Blend well until smooth, about 1 minute. Add melted chocolate and evenly blend. Using a spatula, scrape mixture out into a sealable container and refrigerate for 1 to 2 hours or until mixture becomes firm and scoopable.
- Place 3 tbsp cocoa powder and 3 tbsp almonds in 2 separate small bowls. Using a measuring spoon, scoop out ½ tsp of truffle mixture. Roll truffle between the palms of your clean hands to make a small ball and gently drop into cocoa. If desired, drop into almonds next and roll gently so that almond coating adheres. Repeat.
- Refrigerate in a single layer inside a parchment-lined sealable container until needed, removing from fridge 30 minutes prior to serving.
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