Access Hollywood Live is kicking off our “New Year, New You” series with some help from healthy living expert and “Biggest Loser: Australia” host Michelle Bridges, who stopped by with some easy, yet effective, weight loss tips for 2014!
Michelle, who also created her own mega-successful weight loss program, the 12-Week Body Tranformation, reveals the key is to eat nutritious foods that decrease belly fat, make us look younger and increase our overall health.
Here, she shared a few of her favorite recipes:
- 1/2 cup strawberries, fresh
- 1 cup milk, nonfat
- 1/2 cup yogurt, plain, low fat
- 1/4 tsp. honey
Blend all ingredients in a blender
Fluffy Buckwheat Pancakes with Berries, Yogurt & Walnuts
(Makes 8 servings)
- 1 cup low-calorie ricotta
- 1 egg
- 1/2 cup low-fat milk
- 1/2 cup buckwheat flour
- 1/2 cup self-raising whole-meal flour
- Cooking oil spray
- 1 cup fresh mixed berries
- 1 cup low-calorie vanilla yogurt
Whisk ricotta, egg and milk in a large bowl until smooth. Whisk in flours. Lightly spray a non-stick frying pan with oil and heat on medium. Pour an eighth of the pancake mixture into pan. Cook for 2-3 minutes each side until golden and puffed. Transfer to a plate and keep warm. Wipe the pan with a paper towel and cook the remaining pancakes one at a time. Serve warm pancakes immediately with berries, yogurt and walnuts.
Beef & Shitake Mushroom Stir Fry with Brown Rice
- 2 tbsp peanut oil
- 1 bunch broccolini, cut into 4cm lengths
- 1 red onion, cut into wedges
- 6 asparagus spears, cut into 4cm lengths
- 1/2 pound grass-fed rump steak
- 1/2 pound shiitake mushrooms
- 2 cloves garlic, crushed
- 1 piece ginger, peeled and shredded
- 1 1/2 tbsp oyster sauce
Heat 1 tbsp oil in a wok over a high heat and stir-fry broccolini, onion and asparagus for 5 minutes or until tender. Remove from wok. Heat remaining oil in wok. Add meat and stir-fry until just browned (don’t overcook it). Remove from wok. Stir-fry mushrooms, garlic and ginger for 3-4 minutes or until browned and moisture has evaporated.
Return meat and vegetables to wok, add oyster sauce and stir-fry until well coated. Serve garnished with a sprig of coriander
Salmon with Char-Grilled Asparagus & Tomato Salad
- Olive oil spray
- 1 bunch asparagus
- 300g cherry tomatoes
- 1 small oak-leaf lettuce, leaves spread and washed
- 2 tablespoons freshly shredded basil
- 2 teaspoons balsamic vinegar
- 2 salmon steaks
Lightly spray a char-grill pan with oil and heat on medium-high. Grill the asparagus for 4 minutes. Add the tomatoes and grill for another 4 minutes unitll they are just tender and lightly charred. Cut the asparagus into chunks and combine with the tomatoes, lettuce, basil and vinegar in a bowl. Toss to coat. Meanwhile, char-grill the salmon for 5-6 minutes, depending on thickness, until lightly charred and still pink inside. Serve the salmon with the salad.
For more on Michelle 12 Week Body Transformation, head over to www.12wbt.com.