If you bump up your metabolism, you can burn more calories. So how do you do it? Here are some important tips for revving up your metabolism.

Build more muscle
Muscle burns fat. In order to get those fuel-burning muscles, you can’t just sit on the couch. Get out there and strength train. You should do a total body workout with weights three times per week at 30 to 45 minutes per session.

Adding muscle will increase your metabolism, which is measured by your resting metabolic rate (RMR). In addition to building muscle, strength training actually increases your metabolism for 24 hours after your strength-training session.

Be more active
Don’t stop at strength training. You’ll need a cardio workout of 30 to 40 minutes at your target heart rate four to five days per week. Check with a trainer so you know what target heart rate to shoot for.

But it’s not just cardio at the gym. Increase your activity. Any physical activity will make a difference and pep up your metabolism. For example:

• Take the stairs
• Park your car in a remote area of the parking lot
• Walk around your office building during breaks
• If possible, cycle or walk to work occasionally
• Play catch or fly a kite
• Take dance lessons

Don't fast or skip meals
Make sure to jumpstart your metabolism in the morning by eating breakfast. Eat small meals throughout the day. You have to eat in order to lose weight. Four to six meals is a good way to keep your metabolism humming, as long as you maintain a calorie deficit.

While you can initially lose a few pounds by skipping meals, in the long term it’s bad for your metabolism: When you stop dieting, your body loses its calorie-burning ability.

Drink more water
H2O can also help your metabolism. Researchers in Germany report that water consumption increases the rate at which people burn calories. The impact is modest, but researchers say their study could have important implications for weight-control programs.

Shoot for 96 ounces per day. Try to drink a little water every 15 to 20 minutes.What I suggest is adding the juice of half a lemon or 4 tablespoons of unsweetened cranberry juice to 32 ounces of water with a sprinkle of Steviva Brand Stevia Powder . Aside from being less than 2 carbs, you will get the health benefits that the stevia provides along with the vitamin C and electrolytes that lemon have. You can substitute limes for lemons if you get bored. Click here to order stevia powder.

Get a good night's sleep
Skimping on sleep can upset your metabolism. In a study at the University of Chicago, people who got four hours of sleep or less a night had difficulty processing carbohydrates. When the body is exhausted, it lacks the energy to do normal day-to-day functions, which include burning calories.

YOUR RECIPE

Low Sugar Low Fat Gluten Free Eggnog
Serves: 12
Serving Size 1/2 cup
Carbs Per Serving: 8.2 g (without rum)
Prep Time:<45 minutes
Skill Level: Easy 12 servings

Eggnog! Who doesn't love eggnog this time of year? Nothing spells out holiday cheer like this festive beverage. But, conventional eggnog can have up to 50 grams of sugar and 22 grams of fat per serving. Wow! We went into the Steviva Brands lab and decided we would knock out an eggnog recipe that takes out a lot of the fat most of the sugars and keeps all the flavor. Try this recipe on your friends and family and the will glow with like Rudolph's nose.

Ingredients
3 large eggs
3 large egg whites
5 1/2 cup(s) low-fat milk
1/4 cup Fructevia, Steviva Brand Stevia Blend or a tiny dash Steviva Brand Stevia Powder
1 tablespoon guar gum or xanthan gum
1/8 teaspoon Salt
2 tablespoon(s) vanilla
1/2 teaspoon(s) (plus additional for sprinkling) ground nutmeg
1/3 cup(s) dark rum (optional)

Directions
1. In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with Fructevia, Steviva Brand Stevia Blend or a tiny dash Steviva Brand Stevia Powder, guar gum or xanthan gum, and 1/8 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.

2. Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.

3. Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve.