Thurs Mar 16, 2017

10 rounds 12 Box Jump (24") 9 KB swings (32/24) 6 Burpees Rest 1 min


Dietitian’s Day

By Coach Courtney, RD of Vitality Nutrition

Once a year, a special day is dedicated to celebrating dietitians across Canada. Interested in learning more about the diverse role of dietitians? Read more at the bottom of the post.

March is also Nutrition Month and this year’s public campaign is dedicated to supporting Canadians to stop their struggles with food. The slogan for the campaign is Take the fight out of food! Spot the problem. Get the facts. Seek support.

To celebrate nutrition month I created an easy recipe that takes the “fight” out of baking (which can be messy and time consuming). Simply measure the ingredients, process in a blender, bake, and enjoy!

I added cacao powder to the muffins for flavour but also for a boost of antioxidants. Antioxidants are a group of compounds known to fight the damaging effects of oxidative stress on cells within the body (some causes of oxidative stress include environmental pollutants, smoking, and processed foods). Dark chocolate or cocoa solids are high in an antioxidant called “flavonol.” Chocolate can vary greatly in flavonol content depending on the amount of cocoa solids it contains and how it’s processed. The labeling of the flavanol content of chocolate products isn’t mandatory, but as a general rule, the higher the percentage of cocoa solids in a chocolate product and the more bitter the taste, the higher the flavanol levels.

What’s the Difference Between Cocoa and Cacao?

Cacao is the term that describes the raw beans that come from the cacao tree. It is mostly unprocessed and retains a high nutritional value. Cocoa is the product of cacao being fermented, dried, and roasted. The processing to produce what is known as “Dutch cocoa” reduces the bitterness but also reduces the flavo