Healthy Hollywood: Fab Food Friday – Olivia Wilde's Slim Down Secrets!

Olivia Wilde on the cover of Women's Health (Jan/Feb. 2011 issue) Olivia Wilde on the cover of Women's Health (Jan/Feb. 2011 issue)

The “House” actress is in the best shape of her life, thanks to her role as the sexy warrior in “Tron: Legacy.”

Olivia, 26, reveals in the January/February issue of Women’s Health magazine how she got camera-ready for her character’s skintight body suits.

Olivia credits an intense workout of cardio and martial arts, plus the actress also knows how to shed pounds fast (if she needs to), revealing in Women’s Health, “I love bread. I don’t cut it out in general, but if I need to slim down that’s an easy way to do it.” She also avoids alcohol, adding, “The fastest way to lose weight is to stop drinking. In two weeks, you’ll lose five pounds.”

But, Olivia isn’t one of those Hollywood gals who starve themselves. She loves food and is big on throwing vegan dinner parties with her filmmaker husband, Tao Ruspoli. A vegan herself, Oliva likes to experiment with “leafy things she finds at the farmer’s market or in her garden.”

Here’s one of Olivia’s favorite vegan recipes she shares in Women’s Health magazine. “Eat this with any kind of pasta you love or with fresh arugula leaves,” Olivia says. “You won’t miss the meat!”

Bomb-Diggity “Bolognese”
(Makes 4 servings)

Ingredients:
1/4 cup olive oil
1/2 medium onion, chopped
3 cloves garlic, chopped
1/2 cup mushrooms, chopped
1/2 package tempeh, crumbled
1/4 cup red wine
1 tsp. Earth Balance butter spread
1/2 zucchini, diced
1 eggplant, peeled and diced
1 carrot, chopped
1 tbsp. chopped fresh basil
1 tbsp. chopped Italian parsley
12 oz. tomato sauce
1 tsp. dried oregano
1 tsp. dried rosemary
1/4 tsp. red pepper flakes

-In a large skillet, heat olive oil on medium heat. Saute the onion and garlic for 5 minutes.
-Add mushrooms and tempeh to the skillet.
-Add red wine and butter spread, then add salt and pepper to taste, stir.
-Add zucchini, eggplant, carrot, basil, and parsley; stir well to combine. Cook 10 to 12 minutes until veggies soften.
-Add tomato sauce and stir. Sprinkle in seasonings. Cook another 5 minutes.
-If sauce is too thick, add more wine or water; cover and let simmer 15 minutes, stirring occasionally.
-Remove from heat and serve over pasta. Garnish with basil and parsley, if desired.

For more on Olivia’s healthy lifestyle, go to www.womenshealthmag.com.

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