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, chopped1 red bell pepper, chopped1 zucchini, chopped1 onion, sliced2 large garlic cloves, minced1/2 tsp dried basil1/2 tsp salt1/4 tsp black pepper4 large eggs1/4 cup grated fat-free Parmesan cheese
Directions:
Heat over to 400 degrees and spread a large, shallow roasting pan with nonstick sprayPut 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.