photo taken from cancersrisk.com

Some people believe that you will trim down more quickly if you have a high metabolism. You should know that metabolism’s job is plainly to process the food that you eat and turn it into energy.

You are fortunate enough if you have a fast metabolism because your body can burn more quickly. But if you have a slow metabolism then the intensity of burning the food that you take is reduced leaving more food there to be potentially turned into fat.

For this reason a lot of people look for something they could use as metabolism booster in the food that they eat and the exercise that they take.

You need to look at encouraging your metabolism to work faster and harder if you want to lose weight faster.
In order to pull this off you need to kind of trick your metabolism. It won’t change right there and then but if you combine foods that are metabolism booster and exercise at the same time will help you experience fast metabolism even if your natural one is slow. Just give it a try and you’ll find out for yourself what the weight loss benefits will be with a faster and sleeker metabolism!
The following are few tips you can do to speed up your metabolism:
• Eat right foodstuff. Metabolism boosters include vegetables and fruits, sources of lean protein like whole grains, lean meat and fish, eggs, and healthy fats. Eat these kinds of foods and your metabolism goes faster.
• Eat the right amounts of the right foodstuff. Eat smaller portions and a slow metabolism has less to work with. If you’re eating metabolism boosters and it is therefore working faster in any case, then what you eat will go into energy and not into fat production. Eating smaller portions means less available to be leftover and stored. Your body has to utilize what it gets.
• Eat the right amounts of the right foodstuff, more often. Eat smaller portions more often as well and your metabolism will be trained to work more regularly. It will have less to process between meals and therefore less to turn to fat. Give it only as much as it needs, or a bit less if you want to burn fat off as well.
• Eat the right amounts of the right foodstuff, more often and get some extra exercise as well. The more exercise you get, the more energy your body needs. Take some exercise and even a slow metabolism will speed up enough to start to use your fat stores to burn for the extra energy you need.
Any person can boost their metabolism rate if they want to. This may be one of the simplest ways of getting to your ideal weight and ending fat production and storage in its tracks. Then, see if this works for you.

• 2-1/2 cups natural peanut butter
• 2 cups honey
• 2-1/4 cups protein powder
• 3 cups uncooked oatmeal >li>1/2 cup chopped walnuts
• 1/2 cup raisins
• 1/4 cup wheat bran

Warm the peanut butter and honey to a smooth consistency. Heat both ingredients for 70 to 90 seconds.

Mix and stir together all remaining dry ingredients.

Pour the peanut-butter mixture and stir until completely combined.

Spread uniformly into a brownie pan. Slice into 12 to 16 pieces, and then wrap each piece in plastic wrap.

Nutritional information: 200 calories per bar 9 grams fat 3 to 4 grams fiber 15 grams protein 26 grams carbohydrates.

• 1 1/2 cup of firmly packed brown sugar (best with dark brown sugar)
• 1 cup of creamy or chunky peanut butter
• 3/4 cup of margarine or butter
• 1/3 cup of water
• 1 egg or equal amount of egg substitute
• 1 tsp vanilla
• 3 cups of Quaker oats
• 1 1/2 cup of flour
• 1/2 tsp of baking soda
• 1 1/2 cup of semi-sweet chocolate pieces
• 4 tsp of vegetable shortening
• 1/3 cup of chopped peanuts

Preheat the oven at 350 degrees.

Beat brown sugar, peanut butter and margarine or butter until fluffy then blend in water, egg or egg substitute and vanilla, combined oats, flour and the baking soda. Mix well.

Cover and chill mixture for 1 hour.

Shape dough into 1-inch balls and place on ungreased cookie sheet. Press into 1/4 inch thick circles. Bake 8 to 10 minutes or until edges are golden brown.

Melt chocolate pieces and stir in vegetable shortening mixing until smooth. Top each cookie with 1/2 tsp. of melted chocolate. Sprinkle top with chopped peanuts and serve warm.

• 1 pound fresh mushrooms
• 7 to 8 ounces crabmeat (canned or fresh picked) 4 green onions, thinly sliced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground savory
• ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/3 cup no-sugar mayonnaise
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

Preheat the oven to 350°F.

Combine rinsed crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling.

Wipe the mushrooms and remove stems, gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place in an ungreased shallow baking dish. Sprinkle the tops with Parmesan and paprika and bake for 15 minutes. Serve immediately after oven.

Serves 6. With approximately 5 carbs per serving.

• 1 cup fresh cranberries, cut in half
• 3 medium apples (cored, peeled, diced)
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• non-stick cooking spray

Topping

• 1/2 cup all purpose flour
• 1/4 cup brown sugar, packed
• 1/2 cup white sugar
• 3 tablespoons unsalted butter

Yield: 8 portions
Serving size: 1/2 cup

Preheat oven to 375º F.

Combine cranberries, apples, 1/4 cup brown sugar and cinnamon in a large bowl.

Spray a 13” x 9” baking dish with nonstick cooking spray and pour in cranberry mixture.

Combine flour, brown sugar and white sugar in a medium bowl. Add butter and cut into flour mixture with a pastry blender or by hand. Mix well to make course crumbs. Sprinkle topping on cranberry mixture and bake 50 minutes or until topping is golden brown.

Nutrients per serving: Calories: 220, Protein: 1 g, Carbohydrate: 45 g, Fat: 5 g, Cholesterol: 12 mg, Sodium: 7 mg, Potassium: 114 mg, Phosphorus: 17 mg, Calcium: 20 mg, Fiber: 1.6 g