Jessica Simpson has been earning "wows" with her success in losing weight after the birth of her second child. How did she do it? Jessica chose Weight Watchers' new Simple Start plan, which helped her lose more than eight pounds in the first two weeks. Now she's revealing all the tips that she discovered after losing almost 60 pounds, reported Yahoo Shine on Jan. 14.
Even though she had followed Weight Watchers after her first pregnancy, Jessica admits that she indulged with treats like fried chicken and mashed potatoes with gravy. So to restore her pre-baby body, she chose Weight Watchers new two-week quick-start program to get back on track.
"After almost two years of eating pretty much whatever I wanted, I didn't want to feel like I had to totally deprive myself of all the foods I loved, not to mention an occasional glass of wine," Jessica says.
And after all those delicious comfort foods, Jessica appreciated that "it wasn't about sacrifice. I was eating real food, there was still room for the occasional indulgence, and I never felt like I was suffering."
In addition, Jessica told Us Weekly recently, she's been doing a real-life version of that song "These Boots are Made for Walking." Jessica has strapped on a pedometer and clocks her mileage daily.
"I'm trying to do at least 14,000 steps a day," she says.
And to tone her body and boost her metabolism, Jessica also is working out with trainer Harley Pasternak regularly. They do cardio and cricuits, says Harley.
Now that the diet has become a lifestyle, Jessica is sharing one of her favorite meals from her Weight Watchers plan: Italian Baked Egg and Vegetable Ramekins. (Weight Watchers also has just come out with a new cookbook: Read all about it and get some recipes by clicking here.
Italian Baked Egg and Vegetable Ramekins
- 1 pound plum tomatoes, cut into 1-inch chunks
- 1 red bell pepper, cut into 3/4-inch pieces
- 1 zucchini, quartered lengthwise, cut crosswise into ¾-inch chunks
- 1 onion, halved lengthwise, sliced
- 2 large garlic cloves, minced
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 4 large eggs
- ¼ cup grated fat-free Parmesan cheese
1. Heat oven to 400°F and spread a large, shallow roasting pan with nonstick spray.
2. Put tomatoes, pepper, zucchini, onion, garlic, basil, salt, and pepper in pan and spray with nonstick spray; toss to coat. Roast, stirring occasionally, until vegetables are browed and crisp-tender, about 30 minutes.
3. Spray 8- or 10-oz ramekins or custard cups with nonstick spray. Divide vegetables evenly among cups. Make a well in the center of the vegetables and carefully break 1 egg into each cup. Sprinkle with Parmesan cheese. Place cups on baking sheet and bake until eggs are just set, 20 to 25 minutes.
Cook's note: To make it a meal, serve baked eggs with reduced-calorie whole-wheat toast.
Makes 4 servings.
Per serving (1 ramekin): 157 cal, 6 g total fat, 2g sat fat, 0g trans fat, 191 mg cholesterol, 455 mg sodium, 15g carb, 3g fiber, 12g protein, 142 mg calcium.
PointsPlus value: 4