Jessica Simpson is making a comeback: new music and new, more toned body. The singer has not been shy about her weight loss, revealing she’s lost a total of 60 pounds since her two consecutive pregnancies. Luckily, she’e not one of those celebs that keeps their weight loss secrets to themselves. The 44-year-old just shared one of her favorite high protein breakfast foods: Italian Baked Egg & Vegetable Ramekins. Keep reading for more information.
Jessica Simpson Reveals Her Weight Loss Secrets
Jessica Simpson revealed she's been working on a lot of new music lately, promoting her hard work on Instagram with photos that show off her toned muscles, long legs, and delicate curves. She attributes her 60-lb weight loss to making delicious yet healthy and high-protein meals for herself.
"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 explained. "I was eating real food, there was still room for the occasional indulgence, and I never felt like I was suffering."
High Protein Is Key
The singer decided to follow Weight Watchers' two-week "Simple Start" plan that helped map out different meals to eat that are both healthy and delicious. Her favorite? Italian Baked Egg & Vegetable Ramekins. Check out the recipe below: Ingredients:
- 1 lb plum tomatoes, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 onion, sliced
- 2 large garlic cloves, minced
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
- 1/4 cup grated fat-free Parmesan cheese
Directions:
- Heat over to 400 degrees and spread a large, shallow roasting pan with nonstick spray
- Put the 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.
- 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.
