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Gail Johnson, Vancouver BC

Foodie, Fitness Instructor, Writer, Mom


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New chocolate for a new year

January 3, 2015

Gwyneth Paltrow didn’t even have time to have a shower, shampoo, and shine before she got up on New Year’s Day and sent out her latest Goop newsletter all about detox. Come on, GP, give us a chance to soak up the hangover with some bacon and hash browns, would ya?


While of course I agree that January is all about fresh starts, healthy eating, and clean living, I’m certainly not pious about it.


My New Year’s resolutions include a key one: cooking more. All too often I find myself at 5 p.m. wondering what the hell I’m going to feed the family for dinner. My go-tos aren’t too terrible; maybe whole-wheat pasta with jarred tomato sauce, Vij’s boil-in-a-bag curries with brown rice, or whatever is on sale at Whole Foods. But I do find I fall back on those fallbacks too often.

In the meantime, I’m starting 2015 off with Grain Free JK Gourmet’s chocolate. While cutting out gluten does wonders for a lot of people, I don’t have any digestive complaints and my diet is not gluten-free. But damn, this stuff is good. This almond-and-black-currant chocolate is sweetened with honey; the Canadian company also makes granola, biscotti, muffins, loaves, and other products. And yes, that is my bite mark out of that hunk of sweet goodness.


I’m still a fan of Mink (its Mermaid Choice recently got voted best chocolate bar in the world!) Purdy’s, Temper, Thomas Haas, Denman Island Chocolate, Green & Black, and Trader Joe’s Salted Caramels, of course. But fresh starts include trying new chocolates. 


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           Gail Johnson
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