What is Metabolism?
Do “calories” really count?
Well, yes they do, but they’re not the only thing that matters when it comes to how much you weigh and how much energy you have. In other words it’s all about your metabolism.
In a nutshell metabolism is how you take in oxygen and food and use them for energy, heat, and storage. But what’s really more important is how fast your metabolism works i.e. your “metabolic rate”. And you may have heard of RMR and TDEE, which are ways to measure your metabolic rate.
But, what you may really want to know is what affects your metabolic rate, and how can you use that to your advantage. Of course it’s not just about how much you eat but also your hormones, body composition, and even what you eat counts!
Click here to read the full post about metabolism, what affects your metabolic rate and try my new recipe for a lean (metabolism-boosting) protein!
- 2 lemons, sliced
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 2 cloves garlic, thinly sliced
- 4 chicken breasts (boneless, skinless)
- dash salt & pepper
- 1 tablespoon extra virgin olive old
Preheat oven to 425F. Layer ½ of the lemon slices on the bottom of a baking dish. Sprinkle with ½ of the herbs and ½ of the sliced garlic.
Place the chicken breasts on top and sprinkle salt & pepper. Place remaining lemon, herbs and garlic on top of the chicken. Drizzle with olive oil. Cover with a lid or foil.
Bake for 45 minutes until chicken is cooked through. If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it)
Serve & enjoy!
Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!