Recipe created by Andrew Weil and Sam Fox with Michael Stebner
From the January 2013 issue of O, The Oprah Magazine
To keep your metabolism in gear, you need to combine exercise with simple dietary changes. For starters, eat 200 fewer total calories a day than you did in your 20s. (That means 1,800 to 2,200 calories, depending on how active you are.) Make sure your diet includes metabolism-boosting foods like peppers; research subjects who took a supplement with a compound like the one that gives chilies their spice burned about 100 extra calories a day. And don't forget to load up on protein (a minimum of 46 grams daily), which requires at least twice as many calories to digest as carbs.
Try this tuna-vegetable wrap for a protein-packed meal with a kick.
½ cup low-fat mayonnaise
2 tsp. Sriracha sauce
½ tsp. dark sesame oil
½ tsp. low-sodium soy sauce
2 Tbsp. extra-virgin olive oil
12 ounces fresh tuna
1 tsp. salt
8 large Bibb lettuce leaves
1 small cucumber, sliced
½ cup halved grape tomatoes
1 avocado, pitted, peeled, and sliced
1 cup Napa cabbage, shredded
2 scallions, green part only, sliced on the bias
12 sprigs cilantro
Combine all Sriracha-sesame sauce ingredients in a bowl and whisk well. Cover and refrigerate until needed.
Preheat oven to 375°. Place tuna in a shallow baking dish, season with salt, and coat with olive oil. Bake 15 to 20 minutes. Remove tuna from oven, flake into large pieces, and cool 30 minutes.
Make 4 stacks of 2 lettuce leaves and top each with 1 Tbsp. sauce, 1/4 of the tuna, and remaining vegetables before rolling leaves around filling.