The festive season is a special time of year and you don’t need to completely avoid chocolate to stay healthy. In fact, it’s perfectly fine to indulge occasionally; the key is not to go overboard! Stick to a few small pieces of your favourite, good quality chocolate and take the time to really slow down and savour the taste.
- The type of chocolate matters
The healthiest type of chocolate you can eat is dark chocolate that has a high cocoa content (more than 70%). The reason dark chocolate is a healthier choice is because it contains less sugar and saturated fats compared to its milky counterparts. Dark chocolate also contains powerful antioxidants, which protect our bodies from nasty free radicals. The slightly bitter flavour of dark chocolate also means you are less likely to overeat.
- Choose wholemeal hot cross buns
Hot cross buns are delicious, but they are also high in sugar and kilojoules/calories. If you would like to enjoy a hot cross bun over the festive season, I would recommend opting for the wholemeal, chocolate-free option. These types are healthier as they contain more fibre, vitamins and minerals, which help keep you feeling full.
- Take the focus off chocolate gifts
Instead of buying chocolate eggs for family and friends this Easter, why not give non-chocolate gifts? You could try making a healthy hamper or get crafty and make something unique that they will treasure and enjoy getting use out of.
- Eat real (chicken) eggs
Eggs are a rich source of protein and healthy omega 3 fats, which are essential in helping our bodies to repair and build new cells (including muscles, hair and skin). These nutrients also work together to help keep us feeling full so we are less likely to overeat.
Recommended serving size
Anna Debenham is one of the leading dietitians at Hit 100, Australia’s only meal delivery service catering specifically for the increasing number of people living with diabetes (Type 2, Type 1 and Gestational) and pre-diabetes and she is also the co-founder of The Biting Truth. Anna is an Accredited Practising Dietitian with the Dietitians Association of Australia and has completed a Masters of Nutrition and Dietetics from the University of Sydney.