Jessica Simpson has never been ashamed to share her struggle with her weight over the years, now the mother-of-two is sharing how she lost eight pounds in two weeks.
According to Redbook, Simpson, who is planning a wed fiancé Eric Johnson, put an extra step in her diet with help from Weight Watchers new two-week Simple Start program, designed to ease those looking to lose weight into the program without much sacrifice.
"I was eating real food, there was still room for the occasional indulgence, and I never felt like I was suffering," she said in an interview with Redbook. "I lost 8 and a half pounds in the first two weeks and that really got me motivated for the journey ahead/"
Simpson favorite recipes for weight loss includes an Italian Baked Egg and Vegetable Ramekins
Ingredients:
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
Preparation:
Heat oven to 400°F and spray a pan with nonstick spray.
In the pan place the tomatoes, pepper, zucchini, onion, garlic, basil, salt, and pepper. Spray pan once more. Stirring occasionally, until the vegetables darken and are crisp-tender, Usually about 30 minutes.
Spray custard cups with nonstick spray and divide vegetables evenly into cups. Create a well within the center of the vegetables and break 1 egg into each cup. If preferred, sprinkle treat with Parmesan cheese and then place cups on baking sheet.
Bake until eggs are well done, usually about 20 to 25 minutes.
