For years, Oprah Winfrey struggled with her weight. She went on every diet, dishing on her latest fad from liquid protein power to vegan vigor. But none of them seemed to last. Then, in 2012, Oprah lost 25 pounds in six weeks - and now, a year later, it's clear that she's finally achieved weight loss success that lasts.
A low calorie diet did the trick, according to the Huffington Post, National Enquirer and Radar Online. Oprah relied on a personal chef to create portion-controlled meals. She also worked out with trainer Bob Greene, author of "The Best Life Diet Cookbook: More than 175 Delicious, Convenient, Family-Friendly Recipes" (click for details).
"Oprah has absolutely flipped for the new chef," a source told the Enquirer.
The meals avoid starchy carbohydrates like bread and potatoes and emphasize low-calorie, unprocessed foods.
"The personalized diet Oprah’s been following uses a combination of fruits and vegetables, fish, chicken and lean meat. It’s low in fat and calories but still leaves her feeling full," said the source.
Not only has she kept off that weight, but she appears to have lost more since her success on the film "The Butler," reported the Daily Mail recently.
Oprah also tweets her healthy diet tips:
"Today's special. avocados #greatguacamole and figs. Gonna chop the figs and cook in oatmeal #delicious…"
And although she did not stay on his diet permanently, Oprah's intake of fresh fruits and vegetables appears to be taking a cue from her former vegan chef, Tal Ronnen. He's the author of "The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat" (click for details).
Try one of his recipes using those avocados that Oprah mentioned below.
Portobello Fillets Ingredients:
- * 7 portobello mushrooms , cleaned
- * Extra-virgin olive oil to cover
- * 12 garlic cloves
- * 1 1/2 Tbsp. smoked paprika
- * 1 Tbsp. paprika
- * 2 Tbsp. Celtic sea salt
- * 2 Tbsp. garlic powder
- * 1 Tbsp. onion powder
- * 1 Tbsp. black pepper
- * 1 Tbsp. cayenne pepper
- * 1 Tbsp. dried oregano leaves
- * 1 Tbsp. dried thyme
- * 2 ripe avocados , peeled and pitted
- * 1/4 cup vegan mayonnaise (try Vegenaise)
- * Juice of 2 limes
- * Salt and pepper to taste
- To make the Portobello Fillets: Place the mushrooms in a hotel pan or large metal roasting pan. Cover with olive oil and add the garlic cloves.
- Poach in the oven at 170° for 3 hours. Meanwhile, combine the remaining ingredients in a dish to make the Cajun rub.
- Remove the mushrooms from the oven. Remove from the oil and pat dry. Slice on a bias into 1/4-inch fillets. Rub the Cajun rub into the fillets and grill until heated through.
- To make the Avocado Cream: Combine all the ingredients in a blender until smooth.
- To assemble: Garnish the Portobello Fillets with the Avocado Cream and serve.
Get more vegan recipes from Tal by clicking here for "The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat."