We’ve probably all heard the phrase “boosting your metabolism.” What does that actually mean? In simplest terms, metabolism is the energy your body needs to burn to stay alive.
To maintain itself as a healthy and functional system, the body needs to do two things: break down food and nutrients into their component parts (catabolism), and then use those parts to rebuild itself (anabolism). Together, these two processes are known as your metabolism.
Many factors can play a role in how fast or slow your body metabolizes food and energy. Lifestyle habits, toxic exposure, inflammation, chronic stress or health conditions, poor sleep, lack of exercise, blood sugar dysregulation, and more can all impact your metabolism. Diet and nutrition also play a role.
While food alone can’t boost your metabolism, there are certain foods that can help to fuel your metabolism.
Coconut is one of those foods. Coconut is filled with medium-chain fatty acids.
These medium-chain fats are easily absorbed and preferentially used as an energy source in the body. In fact, their burning actually increases the body’s metabolic rate. Beyond it’s metabolic boosting capabilities, coconut oil also has serious antiviral and antibacterial properties.
Coconut, full-fat coconut milk, coconut oil, and MCT oil are all rich sources of medium-chain fatty acids.
Today’s recipe is a Coconut Ginger Curry that is not only delicious but packs some serious anti-inflammatory and metabolism-boosting punches!
Turmeric, ginger, and cilantro all have anti-inflammatory properties, and can also stimulate metabolism. This recipe is not only a great way to incorporate more coconut into your diet, but it’s also a delicious, easy meal the whole family will love!
● 4 lbs Whole Roasting Chicken
● 3 tbsp Lime Juice (fresh)
● 2 tbsp Ginger (fresh, grated)
● 1 cup Yellow Onion (diced)
● 1 cup Cilantro (chopped)
● 1 Lime (sliced)
● 1 tbsp Turmeric
● ½ tbsp black pepper
● 1 can Organic Coconut Milk (full fat)
1. Preheat oven to 350 degrees F. Add ginger, lime juice, diced onion, turmeric, can of coconut milk, and a pinch of salt to a blender. Blend until smooth.
2. Place whole chicken in a dutch oven. Pour coconut mixture on top of chicken. Place lime slices on top of chicken. Sprinkle cilantro around the sides of the chicken into the sauce.
3. Bake covered for 80 minutes, then bake uncovered for 25-30 minutes more.
4. Serve chicken with the coconut sauce over cauliflower rice and/or roasted veggies.
Notes: For autoimmune protocol, omit black pepper. Black pepper helps the absorption of turmeric, so include it if you aren’t sensitive. To up the medium-chain fatty acid content, you could add 1-2 tbsp of MCT oil to the recipe; however, you should work your way up to a full dose as it can cause stomach upset.
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