Chocolate in yogurt? Absolutely, says Turner, if you use cacao nibs. These crunchy bits are actually fermented pieces of cacao beans – also used to make chocolate – and have a subtle dark-chocolate flavor. But unlike highly trumped dark chocolate, "these are a true superfood," says Turner. Cacao nibs have more antioxidants than even the darkest chocolate, which loses potency during processing, and contain no sugar. Turner likes nibs in yogurt and oatmeal because they add a hefty crunch, along with 9 grams fiber and 4 grams protein per ounce. Find them at a natural food store or order online [$6; navitasnaturals.com].
Credit: Photograph by Michael Pirrocco
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
ON NEWSSTANDS NOW
The Interpreters We Left Behind
The Rise of Cyclocross
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