After soaring to success on “Cheers,” Kirstie Alley soared in weight when the show ended. Now, after years of weight wars, Kirstie has lost 100 pounds. Dr. Mehmet Oz interviewed her on his show today to reveal just how Kirstie finally won her battle of the bulge. Get her secrets, plus delicious recipes for keeping off the weight and motivating tips, here.
In 2009, Kirstie weighed 230 pounds, according to the Huffington Post. She went through weight loss successes…and failures. Then, in 2011, Kirstie credited a combination of “Dancing with the Stars” and her own diet program, Organic Liaisons, for her successful weight loss of 100 pounds (learn more about Kirstie’s Scientology-linked program by clicking here). Asked by one of Dr. Oz’s viewers how she motivates herself today to stay on her plan and exercise, Kirstie says she dances, adding, “If I dance, that always makes me really happy.” And Kirstie revealed her secret for fighting cravings for sweets: “Switch to agave and mix with stevia,” she said. Agave and stevia are natural sweeteners that some use to replace sugar to reduce the calories, and Kirstie says the combination is “really yummy.”
In addition, Kirstie dished out some delicious recipes that help her stay slim. Her breakfast wrap is filled with fiber to keep you full all day (click here for the recipe), while the low-calorie tortilla soup (see below) is ideal for a satisfying lunch. As noted in the ingredients list here, you can serve it with avocado to add healthy fats.
- 4 cups chicken stock
- 1 tsp Chili powder
- 1 tsp Cumin powder
- 1 jalapeno thinly sliced
- 2 8-oz organic chicken breasts (skinless and boneless)
- 2 tomatoes, diced
- 1 onion, halved, then thinly sliced into half moons
- 1/4 cup chopped cilantro
- 1/2 avocado thinly sliced
- Juice of 1 lime
- 2 corn tortillas
Directions: Preheat oven to 350°F. Brush the corn tortillas with olive oil, sprinkle with a pinch of cumin and chili powder and then cut into 1/4 inch strips. Place tortillas on a baking sheet in a single layer and bake for 5 to 10 minutes until crispy and browned. In a large pot, bring the chicken stock, chili powder and cumin to a boil. Add the jalapenos, chicken breast, tomatoes and onions. Reduce heat to a simmer and gently cook for about 15 minutes. Remove the chicken and set aside to cool enough to handle. Shred chicken into bite-size pieces and return to simmering soup for another few minutes. Serve with chopped cilantro, avocado slices and the crisped tortilla chips.