Giada De Laurentiis: Diet, Workout and a RecipeFitting into a size 2 when you cook heavenly meals for a living may seem impossible.
But the star of the Food Network’s Everyday Italian and Behind the Bash seems to have figured it out.
Born in Rome, raised in Hollywood, Giada De Laurentiis credits her healthy eating habits to growing up in a family where, she recalls, “no foods were forbidden and we actually sat down and savored our meals.”
These days, she keeps trim by exercising (walking and yoga) three to four times a week.
“I eat pasta every day,” says Giada De Laurentiis. Spaghetti lovers in a low-carb world, rejoice.
Here are her diet tips (and a recipe) on how to have your noodles – and stay slim too:
Portions I eat a cup-and-a-half serving – not a bowlful! At a restaurant, I always ask for an appetizer portion. People ask, “How can you stop after a few bites?” Because I love those bites. I could eat 10 more. Instead, I look forward to the next time. It’s not like I’ll never have it again.
Sauce People make no-sauce pastas and feel they have to add butter, oil or tons of cheese for flavor. But the trick is to add a couple tablespoons of the salted cooking water to no-sauce dishes like primavera or spicy sausage.
Cook at home The less you eat out, the more you can control what goes into your food. I’ve worked in kitchens. I know the unhealthy things they add.
Whole wheat pasta You actually eat less of it, because it’s more filling. So if you like the flavor and texture, it’s a good alternative. And remember, your body needs carbs. If I don’t have carbs, I end up eating 10 brownies.
Fusilli with Shrimp and Arugula
Makes 4 main-course servings or 6 first-course servings
Shrimp and pasta are a wonderful pair that always look and taste a little bit fancy. This is a light, fresh pasta full of bright colors and flavors.
-1/4 cup olive oil
-1/4 cup cup finely chopped shallots
-1 tbsp. minced garlic
-1/4 tsp. crushed dried red pepper flakes
-1 cup dry white wine
-1 lb. large shrimp, peeled and deveined
-Salt
-12 oz. fusilli (dried, not fresh)
-3 cups (packed) arugula, torn into bite-size pieces
-Freshly ground black pepper
1. Heat oil in a large, heavy skillet over medium heat. Add shallots, garlic and red pepper flakes; sauté until translucent, about 2 minutes. Add wine.
Increase heat to medium-high and simmer until wine reduces by half, about 5 to 7 minutes. Add shrimp and cook, stirring until they turn pink, about 2 minutes.
2. Drop fusilli into a large pot of boiling salted water and cook, stirring often so that pasta won’t stick together. Cook about 12 minutes, until tender but still firm to the bite. Drain.
3. Add fusilli and arugula to the skillet with the shrimp. Toss everything together to combine. Season pasta to taste with salt and pepper. Transfer to a large bowl and serve.
Nutrition per main-course serving: 516 calories; 16g fat; 29g protein; 62g carbohydrates [source: People]