6 Ways to Slow Down and Boost Your Metabolism

Was your 2021 extraordinary? Full of unpredictable events which put you on an emotional roller coaster.

Corporate was no exception. A schedule full of triple booked meetings and eating meals through a straw for an energy boost became normal.

The modern-day mom lifestyle of eating PC (processed crap), swallowing food whole, or eating the wrong foods for your body deprives your cells of the type of fuel it requires to tackle the hustle & bustle.

To beat the painful feeling and look of the bulging belly bloat, step one is chewing your food properly. This means slowing down and pausing while you eat.

I know this may seem like an impossible task, but your body needs to be in the rest & digest state to perform the digestion functions properly.

If you are stressed, anxious, or emotional you will ignite your "fight or flight” system which halts the body's digestive functions.

Digestion is about transforming your food into fuel and when you slow down it allows your body to route energy to your digestive system. When your system is performing optimally you will avoid indigestion, bloating, acid reflux, and gas. 

Before you eat try these 6 ways to slow your roll and boost your metabolism.

• Take a pause by scheduling 15 mins to eat. Eating while running out the door, driving, or at the counter does not count.
• Meal-prep the night or weekend before. Meal-prep can be as simple as throwing mixed greens in a bowl with pre-cooked chicken and dressing.
• Eat in silence, turn off your phone, or turn on something chill.
• Throw all your worries into an imaginary worry jar.
• Give thanks for the food that’s going to fuel your body.  
• Sit in a relaxed, comfortable position. Breathe through your nose and notice how the air is slightly cooler going in and slightly warmer going out.

Ignite your stubborn weight loss journey with this gut healthy recipe.

Stuffed Sweet Potatoes

Serves 4

1 teaspoon coconut oil

4 medium sweet potatoes

2 teaspoons garlic powder

1 teaspoon grated ginger

3 tablespoons tahini

1 teaspoon gluten-free rice vinegar

5 tablespoons water, divided

1 15-ounce can chickpeas, drained and rinsed

2 teaspoons toasted sesame oil

Pinch of salt

¼ cup chopped green onions

½ teaspoon white and black sesame seeds

4 teaspoons Sriracha chili sauce

½ teaspoon ground ginger

1 teaspoon olive oil

Preheat oven to 400°F.

Rub the coconut oil on the sweet potatoes and arrange them on a baking sheet. Place the baking sheet in the oven and bake for about 1 hour. While the potatoes bake, mix the garlic, ginger, tahini, and vinegar in a small bowl. Add 3 tablespoons of water and stir until smooth. In a separate bowl, mix the Sriracha chili sauce with two teaspoons of water. Set aside. Once the potatoes are done, remove from the oven and set aside to cool.

Once the potatoes are cool enough to handle, split them lengthwise. Use a fork to mash the opened part of the potato. Set aside.

Pour the chickpeas on a baking sheet and sprinkle a bit of sesame oil, salt, garlic powder and ginger on them. Mix until the chickpeas are coated. Place the baking sheet in the preheated oven and bake for 10 minutes. Bring out the chickpeas and stir. Return the baking sheet into the oven and bake for 20 minutes. 

Drizzle 2 teaspoons of the sesame seed paste mixture over each potato. Sprinkle salt on the mashed part of the potatoes. Stuff the potatoes with the remaining Sriracha mixture, green onions, sesame seeds, chickpeas and the remaining sesame seed paste.

Omnivore Version: Serve with ginger chicken breast.

Food regulates metabolism and creates building blocks to ditch the stubborn weight. Eat well, live well, and follow your gut. 

Be Gutsy as a Mother,

-Mary

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