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Skinny Jeans Diet series: 'Skinny Rules' Bob Harper dishes diet recipes

Get recipes from Bob Harper.
Photo by Ilya S. Savenok/Getty Images

Can't fit in your skinny jeans? Welcome to our series of articles focusing on diets that can help you wiggle into those waist-tight wardrobes wonderfully. In this article, find out about the "Skinny Rules" diet.

Katie Couric has made it clear: She's on "Team Bob" when it comes to celebrity trainers who can transform a boring diet into delicious foods that boost weight loss. So she invited him onto her show this week to demonstrate recipes from his yummy new cookbook: "Skinny Meals: Everything You Need to Lose Weight-Fast" (click for details). And we've included two of them below.

Bob explained to Katie that he concocted his recipes to prove dieting can be delicious. All the recipes in his new book have less than 350 calories and are designed to complement his diet book: "The Skinny Rules: The Simple, Nonnegotiable Principles for Getting to Thin" (click for more information).

The recipes are easy to follow, fun and (most important) fabulous tasting! If you want to take off the pounds extra-fast, Bob also has authored a quick-start plan to help you lose as much as a pound a day in three weeks: "Jumpstart to Skinny: The Simple 3-Week Plan for Supercharged Weight Loss."

And now, let's make recipe magic with Bob. We've got two recipes from the show: One for eggs and one for tuna. Our tip: Keep your cats away from the kitchen when the tuna temptation begins!

Egg Florentine


1 Whole wheat English muffin, toasted
3 egg whites + 1 egg or 5 egg whites + 1 egg, scrambled
2 cups spinach, roughly chopped

1/4 cup 2% plain Greek yogurt
1 teaspoon Dijon
1/2 teaspoon each: chopped dill and parsley

In a steamer, steam spinach 30 seconds-1 minute, or until just wilted. Set aside.
Mix sauce ingredients together.
Top toasted English muffin with spinach and eggs; delicately spoon sauce on top.
Nutritional Information

313 calories, 30g protein, 32g carbs, 8g fat
Terrific Tuna Salad


4 oz tuna from a can, drained
1 teaspoon capers
1/2 shallot, minced
1 tablespoon pitted kalamata olives
1/2 cup cooked whole wheat corkscrew pasta
1/4 cup cherry tomatoes, quartered
1 cup chopped arugula
1 cup chopped spinach

In a medium bowl, mix pasta, tuna, capers, shallot, and olives.
Toss pasta, tomatoes, arugula and spinach with the tuna mixture.

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