Best metabolism boosting foods - Part 2

2. Nuts

The monounsaturated fats found in nuts can help burn belly fat and like all fat, they help keep you satiated. The trifecta of fiber, protein and fat helps to keep hunger at bay and your body energized. Need a fast breakfast? Greek yogurt with a handful of almonds and dash of cinnamon. No time to stop and snack? Pick up a green juice and couple it with cashews. Made too much for dinner? Use the leftover quinoa, add walnuts and avocado and call it a day.

Comment:  I love nuts and and yogurt so this one will work great for me.  Just make sure you don't have any nut allergies before trying this one.

Refrigerate or Not - Part 6 (End)

26. Nuts: Nuts are just fine stored in a cool, dark spot.

27. Dried fruits: No need to refrigerate. Nope.

28. Cereal: Cereal is wonderfully happy in the pantry.

29. Vacuum-packed tuna: You might not be sure, but that tuna has been sealed, just like in a can, so it’s more than fine stored at room temperature.

30. Herbs: If you pick up fresh herbs from the grocery store, instead of stuffing them back in the suffocating plastic bag, place them in a water-filled glass jar on your kitchen counter, creating an herb bouquet to use while cooking.

31. Real maple syrup: As with honey, that maple syrup will crystallize and get goopy if stored in the fridge.

AHHHH Nuts! I Didn't Know That

I love nuts but didn't really know very much about them, other than the fact that they taste good.  I had always heard that they were healthy but also grew up with the old saying that "if it taste good it probably isn't good for you."  Well, I went checking to learn a little more about some of my favorites and here is what I found.

Peanuts - They supply 7 g of protein per serving and are an excellent source of niacin and a good source of magnesium and vitamin E.

Pecans - These delicious nuts are the only popular nut native to North America.  One ounce of these domestic nuts is a good source of copper, fiber, thiamin and zinc.

Almonds - Excellent source of vitamin E and a good source of dietary fiber.  Early explorers traveling from Asia to the Mediterranean brought almonds and dried fruit along with them.

Walnuts - Are a nutritious addition to desserts, salads, pastas and sauces.  The botanical name is Juglans Regia.  No matter what you decide to call them, these nuts are a good source of copper and magnesium.

Pistachios - These delicious nuts are ripe in late summer when their shells naturally split open along their seams.  An ounce of these provides a good source of phosphorus and almost 290 mg of potassium.

Hazelnuts - These nuts are also called filberts and are a good source of Vitamin E.  Toasted hazelnuts not only remove their bitter skins but also bring out their rich, buttery flavor.

And just so you'll know how much is in a serving, I found this in my research:  A handful of nuts is equal to about 1 oz., which corresponds to a standard serving size on many packages of nuts. Looking at the actual number of nuts in a serving, 14 shelled walnut halves and 24 shelled almonds equal one serving. Other measures of serving size by number include: 16 cashews, 28 peanuts and 45 pistachios. The U.S. Food and Drug Administration recommends 1.5 oz of nuts a day, roughly equal to 1/3 cup.