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8 Miracle Drinks to Boost Your Metabolism

8 Miracle Drinks to Boost Your Metabolism


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These drinks can help jump-start a lazy metabolism and kick your diet into high gear

Help your body burn calories faster with these delicious drinks.

We all want secrets on how to boost our metabolisms. Many people struggle with losing weight — not to mention keeping it off — due to misinformation about diets and a lack of knowledge about what exactly needs to be done to avoid packing on unwanted pounds and maintain a healthy weight for your particular body type.

8 Miracle Drinks to Boost Your Metabolism (Slideshow)

Your metabolism incorporates enzymes and hormones that help your body convert food into energy. It can either use this fuel immediately, or else it gets stored in muscle or tissue, or as fat.

While people burn calories at different rates, achieving a healthy body weight doesn’t have to be an impossible goal: in addition to working out, a healthy diet can help you lose fat and gain muscle mass.

You just have to be wise and vigilant when choosing what goes into your mouth, because those choices ultimately manifest in the body.

By choosing the right foods, whether in the form of solids or liquids, you can rev up your metabolism. We have selected some fun drinks you may want to partake in to turbo-charge your metabolism.

In brief, make sure you get plenty of fiber, vitamin D, iron, antioxidants, and most importantly, always opt for water — plain old water with no flavor or colors is great for flushing out your system, and improves the functioning of many organs. Artificial dyes and colors work against you, and may contribute to weight gain and a host of other problems down the road, including diabetes.


13 Drinks That Melt Belly Fat, Say Dietitians

Dieting can prove challenging, especially when we need to make it through the holiday season without overeating. If you need to watch your waistline and want some extra help, don't believe you have to go it alone—a ton of helpful drinks can help you burn off some excess stomach fat while providing a refreshing change of pace to your day. Plus, you probably already have some of these drinks in your fridge or cabinet, so there's no excuse to not indulge in these top-notch drinks that melt belly fat, which can help you meet your weight loss goals.

We still haven't found a "miracle drink" that can instantaneously shave off the pounds, but a handful of beverage options can help you burn off belly fat, especially when you pair them with a typical diet and exercise regimen. These 13 drinks, assembled with the help of a wide slew of nutrition specialists, won't give you a flat stomach overnight, but by indulging in them a bit more frequently, you can help shave inches off your waist and undo any damage the seasonal feasting might have caused.

Find the top 13 drinks that can help trim your waistline below, and for even more healthy tips, be sure to check out our list of 7 Healthiest Foods to Eat Right Now.


8 Metabolism-Boosting Meals

Some foods-such as lean proteins, fruits, vegetables, and whole grains&mdashtake more work to eat so you burn more calories during digestion. Adding garlic, spices, peppers, and vinegar will keep your fat-burning furnace running after you're done eating. Try these 8 calorie-burning recipes to blast off belly fat, curb your appetite, and drop weight fast.

Southwestern Breakfast Burrito (pictured above)
PREP TIME: 5 minutes / TOTAL TIME: 10 minutes / SERVINGS: 4 (one 10" tortilla with 1¼ cups filling per serving)

4 high-fiber whole grain sandwich wraps (10" diameter)
4 egg whites
2 eggs
1 c no-salt-added canned black beans, rinsed and drained
½ green bell pepper, finely chopped
½ red bell pepper, finely chopped
½ sm red onion, finely chopped
2 Tbsp pickled jalapeño chile pepper rings, chopped
1 c shredded reduced-fat Cheddar cheese
3 Tbsp jarred spicy salsa

1. WRAP the sandwich wraps in aluminum foil and cook for 5 to 7 minutes in a toaster oven on medium or in an oven preheated to 350ºF.
2. PLACE the egg whites, eggs, and beans in a medium bowl and whisk until just combined.
3. HEAT a larger skillet over medium heat for 30 seconds. Coat with cooking spray. Add the egg mixture. Cook for 1 minute, or until the edges are no longer translucent, then stir with a spatula.
4. SPRINKLE the top of the eggs with the green and red bell peppers, onion, chile pepper rings, and cheese. Reduce the heat to low and cover. Cook for 1 minute longer, or until the eggs are cooked through and the cheese is melted.
5. SET out the sandwich wraps. Place a quarter of the mixture on each wrap, and divide the salsa among the wraps evenly. Fold in the 2 sides of each wrap to close. Wrap in aluminum foil or serve immediately.

NUTRITION (per serving) 383 calories, 23 g protein, 44 g carbohydrates, 11 g fiber, 13 g fat (3 g saturated), 717 mg sodium

Stuffed Blueberry French Toast
PREP TIME:
10 minutes / TOTAL TIME: 20 minutes / SERVINGS: 4 (2 slices bread with ½ cup filling per serving)

2 c blueberries
1 c fat-free milk
½ c 1% cottage cheese
⅓ c sugar
2 lg egg whites
1 lg egg
1 tsp vanilla extract
8 slices firm country-style whole wheat bread
1 Tbsp canola oil

1. PLACE the blueberries, ½ cup of the milk, the cottage cheese, and sugar in a blender or food processor. Blend until smooth.
2. PLACE the egg whites, egg, vanilla extract, and remaining ½ cup milk in a shallow bowl and whisk until smooth.
3. DIVIDE the blueberry mixture among 4 of the slices of bread and top with the remaining 4 bread slices.
4. HEAT a large skillet over medium heat. Add ½ tablespoon of the oil and place the stuffed bread into the skillet. Cook for 2 to 3 minutes, or until the bread starts to brown.
5. DRIZZLE the remaining oil over the top of the bread and turn. Cook for 2 to 3 minutes longer, or until browned and cooked through. Serve immediately or cool on a wire rack.

NUTRITION (per serving) 389 calories, 17 g protein, 64 g carbohydrates, 7 g fiber, 7 g fat (0 g saturated), 456 mg sodium

Ham and Cheese Bake

½ cup fat-free milk
½ cup 0% fat plain Greek yogurt
4 eggs
4 egg whites
3 Tbsp ground flaxseed
1 tsp dried oregano
4 oz whole wheat bread, cubed
2 c broccoli florets, chopped
2 scallions or 1 shallot, chopped
2 slices Canadian bacon or ham, chopped (about 1½ ounces)
2 tomatoes, sliced
½ cup (about 4 oz) crumbled feta cheese
8 oz orange or grapefruit juice

1. PREHEAT the oven to 350ºF. Place the milk, yogurt, eggs, egg whites, flaxseed, and oregano in a large bowl. Whisk until well combined.
2. ADD the bread, broccoli, scallions or shallot, and bacon or ham and stir until the mixture is well coated. Transfer to an 8"x 8" baking dish.
3. TOP with the tomatoes and sprinkle with the cheese. Bake for 20 to 25 minutes, or until the cheese is slightly browned and the top of the casserole puffs. Cut into 4 equal portions and serve immediately with 1 glass of orange or grapefruit juice.

NUTRITION (per serving) 373 calories, 23 g protein, 48 g carbohydrates, 4 g fiber, 10 g fat (4 g saturated), 652 mg sodium

Barbecue Chicken Salad

1 c French or green lentils, rinsed
2½ c water
1 chipotle chile in adobo sauce
1 Tbsp adobo sauce
¼ c walnuts, toasted and chopped
4 stalks celery, chopped
1 bunch asparagus (about 1½ pounds), cut into 1" pieces
2 grilled chicken breasts, sliced
½ c jarred barbecue sauce

1. PLACE the lentils, water, chipotle chile, and adobo sauce in a rice cooker and set to cook. Or, if you don't have a rice cooker, place the lentils, water, chipotle chile, and adobo sauce in a small saucepan, bring to a boil, and cover. Reduce to a simmer for 10 to 15 minutes, or until most of the water is gone and the lentils are almost cooked through.
2. ADD the asparagus as soon as the cooker shuts off if you're using the rice cooker, and steam for 5 minutes. If using the saucepan, add the asparagus once most of the water is gone and cook for 5 minutes longer, or until the asparagus is tender. Remove the lentil mixture from the rice cooker or saucepan and place in a bowl, uncovered.
3. PLACE the chicken in a medium bowl and add the walnuts, celery, and barbecue sauce. Stir to coat. Transfer the lentil mixture to a platter and top with the chicken.

NUTRITION (per serving) 401 calories, 34 g protein, 48 g carbohydrates, 11 g fiber, 9 g fat (0 g saturated), 528 mg sodium

Cuban Sandwich

1 large Portobello mushroom, stem removed
½ tsp olive oil
1 sm red onion, peeled and sliced
1 Tbsp 0% fat plain Greek yogurt
1 Tbsp light mayonnaise
1 Tbsp sweet pickle relish
1 piece (6") whole wheat baguette, cut in half (about 2 oz)
2 oz lean pork loin, sliced
1 slice low-sodium baked ham

1. SCRAPE the underside of the mushroom to remove the black gills with a teaspoon. Discard the gills.
2. HEAT a griddle or large skillet over high heat. Add the oil, mushroom, and onion. Cook for 8 to 10 minutes, stirring and turning occasionally, or until the onion begins to brown and the mushroom is cooked through. Add 1 tablespoon water if the onion begins to stick.
3. SPREAD the yogurt, mayo, and relish on 1 side of the baguette and top with the pork and ham. Spoon the onion on top. Cut the mushroom in half and layer it on top of the onion.
4. TOP with the remaining piece of baguette and return the sandwich to the griddle or skillet.
5. PLACE a sandwich press or another heavy pot on top to compress the sandwich. Remove the sandwich press or heavy pot and cook over low heat for 1 minute total, turning the sandwich once, or until it browns lightly. Serve immediately or wrap in aluminum foil and refrigerate until ready to serve.

NUTRITION (per serving) 394 calories, 24 g protein, 52 g carbohydrates, 6 g fiber, 9 g fat (1g saturated), 749 mg sodium

Miso Beef and Noodles

½ lb flank steak, thinly sliced
2 Tbsp mellow white miso paste
4 garlic cloves, minced
¼ c cilantro, chopped
1 Tbsp canola oil
2 carrots, peeled and thinly sliced
4 scallions, chopped
½ lb shiitake mushrooms, thinly sliced (discard stems)
2 c low-sodium beef broth
2 c water
6 oz Asian noodles, such as udon or ramen, cooked according to package directions
2 c packed baby spinach leaves

1. PLACE the flank steak on a plate. Rub the miso, garlic, and cilantro over the meat and set aside.
2. HEAT a large stockpot over high heat. Add the oil. Add the steak and cook for 2 to 3 minutes, or until the meat begins to brown on the outside but is still pink. Transfer to a plate.
3. ADD the carrots, scallions, and mushrooms and continue to cook over high heat for 3 to 4 minutes, stirring often, or until the mushrooms start to soften. Add the broth and water.
4. REDUCE the heat to low, add the noodles, and cover. Cook for 2 to 3 minutes longer, stirring occasionally, or until the noodles are cooked through.
5. ADD the spinach leaves, which will wilt immediately. Return the meat to the pot and serve immediately.

NUTRITION (per serving) 398 calories, 25 g protein, 56 g carbohydrates, 7 g fiber, 8 g fat (1 g saturated), 659 mg sodium

Twice-Cooked Potato Skins
PREP TIME:
15 minutes / TOTAL TIME: 45 minutes / SERVINGS: 4 (4 potato skins with filling, along with 2 cups romaine lettuce per serving)

4 lg baking potatoes (about 2 lb)
2 c baby spinach, thinly sliced
½ c fat-free Greek yogurt
⅓ cup reduced-fat sour cream
1 tsp hot sauce
1 Tbsp olive oil
4 oz turkey bacon, chopped
¼ lb 7% lean ground turkey
½ tsp garlic powder
2 Tbsp dried onion
½ c crumbled feta cheese
4 scallions, thinly sliced
8 c shredded romaine lettuce

1. FILL a large stockpot with 3" water. Bring to a boil. Add the potatoes and cook for 15 minutes, or until fork-tender.
2. REMOVE the potatoes and transfer to a cutting board. Cut in half lengthwise, scoop out the centers, and place the filling into a large bowl.
3. ADD the spinach, yogurt, sour cream, and hot sauce. Mash with a fork to break up the potatoes until fairly smooth and set aside.
4. PREHEAT the oven to 400ºF. Warm the oil in a medium skillet over medium heat. Add the skins and cook for 2 to 3 minutes per side, or until brown. Transfer to a baking sheet lined with aluminum foil.
5. ADD the bacon, turkey, garlic powder, and dried onion to the same skillet. Cook for 4 to 5 minutes, stirring often until it's no longer pink.
6. SPOON the turkey mixture over the hollow side of the skins. Top with the mashed-potato mixture and scatter with the cheese and scallions. Bake for 10 to 15 minutes, or until the topping is hot. Serve immediately over the lettuce.

NUTRITION (per serving) 398 calories, 32 g protein, 25 g carbohydrates, 5 g fiber, 11 g fat (4 g saturated), 539 mg sodium

Cookie Crunch Smoothie
PREP TIME:
5 minutes / TOTAL TIME: 10 minutes / SERVINGS: 1 (2 cups per serving)

¾ c fat-free milk
1 banana
4 ice cubes
3 chocolate cookie wafers
2½ Tbsp ground flaxseed
2 tsp sugar
½ tsp vanilla extract

PLACE the milk, banana, ice cubes, chocolate wafers, flaxseed, sugar, and vanilla extract in a blender. Blend until smooth and serve immediately.

NUTRITION (per serving) 398 calories, 12 g protein, 64 g carbohydrates, 9 g fiber, 11 g fat (1 g saturated), 222 mg sodium


  1. ThisSuper Green Tea Antioxidant Smoothiefrom Katie over at Healthy Seasonal Recipes is chock full of protein, Vitamin C, antioxidants, and fiber.

2. Heidi combines metabolism-boosting pineapple and grapefruit in her Red Grapefruit Pineapple Slim Smoothiefor a invigorating & delicious smoothie.

3. Ashley uses a secret ingredient as her metabolism-boosting ingredient in her Metabolism Boosting Smoothie.

4. This beautiful Metabolism Boosting Breakfast Smoothie from Whitney Bond speeds up metabolism as well as aiding in digestion and reducing nausea.

5. Carrots and oranges give this Fat Burning Fruit Nutriblast Recipe its bright color it’s packed with Vitamin C and antioxidants.

6. Lorena’s Greek Yogurt Green Smoothie has such an amazing creative combination of ingredients! Check it out, you’ll be intrigued.

7. I love how Brittany uses grapefruit and ginger in her Grapefruit Detox Smoothie.Yum. And how stunning is the presentation?!

8. Start off your morning with this Fat Burning Protein Smoothie from Primally Inspired to curb cravings and stay on track all day.

9. Emma from Coconut and Berries shares this Hello Sunshine Smoothie full of nutrients and vitamins.

10. Erin from Suburban Simplicity has a lovely Cherry Almond Smoothie that will boost your metabolism and keep you running the whole day.

11. This Blueberry Pineapple Green Detox Smoothie from Kelly at Life Made Sweeter is a refreshing and nutritious blend of blueberries, pineapple, flaxseed meal, chia seeds and ginger.

12. AH! I love the gorgeous color of this Beet the Cold Power Smoothie from Nutritional Foodie, plus it’s full of nutrients, fiber, and antioxidants.

13. This Banana Berry Green Tea Smoothie from An Affair from the Heart has so many health benefits.

14. There’s a whopping 30 grams of protein and 8 grams of fiber in this Metabolism-Boosting Smoothie.


5 Healthy Smoothie Recipes to Boost your Metabolism

These healthy smoothie recipes are delicious and nutrient-rich. They are full of vitamins, antioxidants, fibers, and proteins. All of them, increase your metabolism and help you lose weight.

Also, they reduce stomach fat and prevent bloating.

Besides, smoothies are the best way to put fruits, vegetables, milk, and yogurt back into your nutritional habits.

Prefer always unsweetened low-fat dairy products. Almond or coconut milk is a good substitute for cow milk and Greek yogurt the best choice for a healthy thick and creamy smoothie.

Choose them for breakfast, for a snack during the day, or simply to quench your thirst on a hot summer day.

They will refresh you, energize you and they will keep you away from other temptations, like ice cream or sweets!

It’s a good idea to taste the smoothie before serving it.

Add additional flavors and ingredients as desired to improve the taste or consistency.

You can add almonds and walnuts, seeds such as linseed and chia seeds, herbs like vanilla or almond extract, cinnamon, ginger, even cayenne pepper.

*1 tablespoon coconut butter (this adds a bit more coconut flavor plus fibers and a little protein)

  • 1 tablespoon ground flaxseeds (these add some more fibers plus omega-3 fatty acids and a little protein)

If you need extra protein, add some protein powder!

Preparation

Luckily, Healthy Summer Smoothie is very easy to make. Just a few basic ingredients blended together will give you a delicious smoothie in no time.

Add all of the ingredients to the blender and blend on medium until smooth

Scrape down the sides of the blender as needed. Serve and enjoy.

Store any leftover smoothie covered in the refrigerator for up to 6-7 hours.


Orange-Infused Whiskey Ginger

Courtesy of Minimalist Baker

Because of its powerful anti-inflammatory and antioxidant properties, ginger is a key ingredient for overall health. It has been shown to aid digestion, help protect against cancer, boost metabolism, and even improve circulation. Who wouldn't want to reap the benefits of this miracle root? Plus, its wonderful, spicy flavor can go a long way in adding some zing to your drinks. This whiskey cocktail is a lesson in simplicity and using ginger to quickly infuse flavor.

Get the recipe from Minimalist Baker.


5 Smoothies to Speed Up Metabolism:

➀ Mango and Ginger Smoothie

If you haven’t already heard, ginger is a miracle food! Ginger can speed up your metabolism by increasing body temperature and raises metabolic rate by up to 20 percent after consuming. Not to mention it aids digestion and has powerful anti-inflammatory properties. This smoothie is light and refreshing, ideal for first thing in the morning to wake up your body and rev up your metabolism.


Hot Peppers

Spicy foods have natural chemicals in them that fire up your metabolism. "Chili peppers are particularly impressive. They contain the bioactive ‘capsaicin’, which has the power to activate the immune system against cancer cells," says Goodman. Capsaicin, also helps your body burn more energy.   Can’t handle red peppers? Even just a pinch of cayenne may boost metabolism and curb hunger.


Conclusion

Give or take your body is made up of 60% water. The health authorities recommend 8-ounce glasses which equals about 2 liters or half a gallon. At the end of the day how much water you need depends on the individual.

If you want to keep things simple

  • Drink when you’re feeling thirsty.
  • Stop, when you’re not feeling thirsty and
  • During hot weather and exercise drink enough to compensate the fluid loss. That’s it.

Try the above rehydrating drinks and share with us your favorite ones.

“It should be obvious that as the temperature rises, so does the body’s need for proper fluid intake patterns. This ensures that blood and sweat volume can be maintained to continually enable heat loss through evaporative cooling (good old fashioned sweating)” says Dr. Brent Director for Work Physiology and Metabolism, University of Montana.


4 Drink Recipes That Boost Your Metabolism

This one has "metabolism" in its name, so you know it's good! Here are the ingredients and directions for the Metabolism Boosting Smoothie from The Recipe Rebel:

½ cup strong brewed green tea
¼ cup low fat Greek yogurt (whatever flavor!)
¼ cup quick oats
½ banana
½ cup mixed berries

Combine ingredients in order listed and blend until smooth.
Enjoy!

The Belly Buster Green Juice from Linda Wagner is filled with citrus juices to stimulate your metabolism.

3 medium apples
1 large cucumber
1 large lemon, including skin
1 lime, including skin
3 small mandarins, including skin
1 head romaine lettuce

Wash the skin of your fruits and veggies.

Run all the ingredients through a juicer.

"Detox Spa Water" is basically a fancy way of saying add lemons, cucumber,s mint, or a combination of all three to your water. Water is really the metabolism booster here, but why not make it fun with a little flavor?!

Ingredients (makes 2 servings):

8 cups water
1 cucumber, wedged or sliced
1 lemon, wedged or sliced
10 mint leaves

Combine all ingredients in an airtight container and leave to steep overnight in the fridge.

Ginger Lemon and Honey Tea with Camomile Flowers

Ginger is a known metabolism booster, so Ginger, Lemon and Honey Tea with Camomile Flowers should work wonders.

1 2-in piece ginger, peeled and roughly chopped
1 tablespoon honey
1 lemon, sliced into rounds
1 teaspoon chamomile flowers (optional)

In a small saucepan, cover ginger with 1 liter of water. Bring to a boil over a high flame and then lower and simmer while partially covered for at least 10 minutes.



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