INCREASING OUR METABOLISM BY SOME BEST DISHES

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 The dictionary said Metabolism is the term given to define multiple chemical processes in the human body that not only converts food into usable fuel but also how efficiently. When we are young our metabolism is high, using most of our food for energy. As we age that process changes and slows down at a rate of 5% per decade and our bodies require less food to maintain our weight.

 Increase Metabolism
Exercise is one of the most important ways (of course, there are some other ways) to increase metabolism. It increases the metabolism and sustains that increase for at least eight hours. Some foods also increase metabolism for several hours after eating.

Foods to Increase Your Metabolism
There are some misconceptions about which foods actually increase metabolism. No one food is a cure all. Celery, red pepper, green tea, grapefruit juice and countless other foods and herbs have been touted as miracle foods for single-handedly increasing metabolism. There really is no miracle food. Eating three times a day is essential to maintaining metabolism. Healthy snacks between meals helps by decreasing the amount eaten at mealtime. Skipping meals causes the metabolism to slow down to a "starvation" mode, and stores fat rather than burning it.
Multiple studies have proven that high protein-low fat foods are the best at increasing the metabolism and sustaining that increase. Red pepper does cause an increase for about thirty minutes after eating, but nothing beyond that has been found. Here are four recipes that will give the reader a good start. They serve one, but are easy to increase. I love making these at home. Easy, fast, tasty and economical. They are all high protein, low fat meals that will boost the metabolism for several hours after eating.

 Pasta Salad for vegetarian

Cup cooked whole wheat pasta, any shape
1 Cup assorted vegetables
1 Cup red, black or pinto beans, drained and rinsed
1 Tbls Salt free herb mix
1 Tbls low fat cheese for topping , grated
1 Tbls mixture of oil (extra light olive oil is fine) and wine vinegar

¼ tsp red pepper (optional)

Mix together everything but cheese. Top with cheese and serve. Want meat? Throw in ½ cup leftover cooked meat. Adjust seasonings to taste. 

Southwestern Steak Salad

4 oz cooked steak or brisket, cut in strips- remove any fat
1 cup dark leafy greens, lightly steamed
2 Tbls favorite salsa, mild, medium , spicy or hot (you choose)
2 oz onions, chopped or sliced into strips
½ cup southwestern vegetable mix or mixture of tomato, black beans and corn
1 Tbls oil

1 oz shredded cheese (optional)

Place steak and onions in pan over med heat, cook until onions are clear. Place steamed vegetables on plate, cover with southwestern vegetable mix. Next arrange steak and onions over vegetables, top with salsa and cheese. 

Savory Stuffed Bell Pepper

1 bell pepper
½ cup cooked rice- brown is better unprocessed and unpolished
¼ cup cooked ground meat- turkey, chicken or beef (cooked then rinsed to remove all fat)
1 Tbls salt free herbs - your choice of flavor
¼ cup mixed vegetables (corn, peas, carrots or leftovers)

1 oz shredded cheese or salsa (optional )

Preheat oven to 325 degrees. Take one bell pepper, any color, wash and dry. Cut the top off, and without cutting the sides de-seed and core. Mix together other ingredients except cheese. Stuff bell pepper with mixture. Place in shallow pan and bake for one hour. Top with cheese or salsa. 

Southwestern Breakfast Tacos

1 Flour or corn tortilla (corn is better)
1 eggs
1/4 cup of the following, corn, black or red beans, any color bell pepper, minced onion

1/4 tsp minced garlic (more if desired)
Salt and pepper to taste
Favorite flavor of salsa

1 Tbls oil

Heat tortilla in a pan until hot, but not stiff. Keep warm in towel or tortilla warmer. Heat oil in skillet, scramble the egg with all ingredients except salsa. Fill the tortilla with mixture , top with salsa, fold and eat. This is a favorite and fast southern breakfast.