A Nutty Metabolism-Boosting Tip
Credit: California Walnut Board & Commission
First, the bad news; at the ripe old age of 25, your metabolism starts to slow down. Bummer, I know.
Now, the good news; there is an easy way to rev up your lagging metabolism — and it doesn’t include a 5 a.m. workout or thermodynamics.
All you have to do is regularly include polyunsaturated fat in your diet. That’s it!
A diet rich in polyunsaturated fatty acids (PUFAs), like walnuts, salmon and flaxseed has not only been shown to reduce cholesterol levels, but will also help your body burn more saturated fat when you decide to splurge.
Yep, you read that right: The next time you chow down on a big hunk of cheesecake, all of those good polyunsaturated fats you’ve been consuming will gang up on the saturated fats and send them packing before they make a home on your thighs.
The only trick is consistency. Don’t expect to pop a handful of fish oil pills the night before a splurge and have this outcome. To get results, you must include the good guys on a regular basis.
One of the easiest ways to incorporate PUFAs into your diet is with walnuts. These nutritious nuts are readily available and make a great on-the-go snack.
If you’re game to try something uniquely different, check out the Mediterranean-inspired Walnut Falafel recipe below and add more fat burning power to your diet.
California Walnut Falafel & Tzatziki Sauce
Author: California Walnut Board & Commission
Recipe type: Entree
Cuisine: Mediterranean
Prep time:
Cook time:
Total time:
Serves: 8 servings
Recipe courtesy California Walnut Board & Commission
Ingredients
Falafel
- 2 cups California walnuts
- 2 ½ cups cooked garbanzo beans
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- Black pepper, to taste
- Oil for cooking spray
Tzatziki Sauce
- 1 cup plain Greek yogurt
- ½ cup cucumber, coarsely shredded
- ¼ cup celery, coarsely shredded
- 2 tablespoon lemon juice, fresh
- ¼ teaspoon salt
- ¼ teaspoon pepper
8 flatbread
Instructions
For Falafel
- Process all ingredients in a food processor until well mixed.
- Form into 24 small balls and refrigerate for 20 minutes.
- Place on a baking sheet and brush with oil or spritz with cooking spray.
- Bake for 20 minutes at 400 degrees or until golden brown.
For Tzatziki Sauce
- Whisk together yogurt, lemon juice, salt and pepper until smooth.
- Stir in cucumber and celery.
- Refrigerate until needed.
Grill or warm flatbread on both sides.
Smear with Tzatziki Sauce and fill with falafel each.
Notes
Garnish with shredded lettuce, thinly sliced radish and additional walnuts if desired.
For a gluten-free choice serve falafel on a bed of lettuce.
For a gluten-free choice serve falafel on a bed of lettuce.
Nutrition Information
Serving size: 1 Calories: 350 Fat: 29 Saturated fat: 3 Unsaturated fat: 26 Trans fat: 0 Carbohydrates: 17 Sodium: 520 Fiber: 8 Protein: 11
Can’t get enough of those polyunsaturated fats? Get more recipes here. —Karen