Bob Harper’s Jumpstart To Skinny Recipes (Access Hollywood Live)
First Published: June 10, 2013 12:46 PM EDT Credit: Access Hollywood
LOS ANGELES, Calif. -- Swimsuit season is here! But, if you still have those pesky 10 or so pounds to lose, read on. “Biggest Loser” guru Bob Harper shares the secret to rapid weight loss in his new book, “Jumpstart to Skinny.” He promises folks can lose up 20 pounds in 3 weeks. All you need to do is follow 13 rules to eating right. Bob shares 3 of his weight loss recipes.
PB & J Oatmeal Egg White Scramble Ingredients:
- .75 TO 1 cup water
- .5 tbsp. almond butter
- .5 cup rolled oats
- .25 cup blueberries
- 5 egg whites
- Olive oil spray
In a small pot, bring water to simmer. Add the almond butter and cinnamon and stir until smooth. Add the oatmeal and cook until done, about 5 minutes. Turn off the heat and stir in the berries. Set aside when you cook the eggs. Heat a small skillet over medium heat. Spray with olive oil to coat. Pour the egg whites into the skillet, add pepper, and stir to scramble as the whites turn opaque.
-- Chopped Salad Ingredients:
- 2 tsp. balsamic vinegar
- .75 tsp. extra-virgin olive oil
- 1 tbsp. chopped parsley
- .5 tsp. chopped garlic
- 5 oz. no-salt sliced turkey breast
- 6 cups chopped mixed greens
- .5 cup chopped red bell pepper
- 1 plum tomato, chopped
In a small bowl, whisk the balsamic, olive oil, parsley, and garlic. Lightly toss with turkey, greens, cucumbers, red pepper, and tomato.
-- Jumbo Stir-Fry Ingredients: Olive oil spray
- .5 tsp. toasted light sesame oil
- 4 oz. skinless chicken
- .5 cup sliced celery
- 1 head baby bok choy, chopped
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup shredded cabbage
- 4 cups chopped fresh spinach
- .5 tbsp. liquid aminos
- 2 tbsp. low-sodium vegetable broth
- .5 tsp. crushed red pepper
Coat a large skillet with olive oil spray and sesame oil. Add the chicken and stir-fry for 3 minutes. Add the celery, bok choy, broccoli, cauliflower and cabbage and stir-fry for 4 minutes. Add the spinach, liquid aminos, broth and crushed red pepper. Simmer until all the veggies are fork-tender.
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