Written by Melanie Burton, August 22, 2016
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Kim Kardashian is one fit mamma! Having made so secret about how much she hated her body while she was pregnant with her second bub Saint last year, she was a woman on a mission to get back to her pre-baby weight of 61kg.

“After I had Saint, I decided to set goals for myself,” she revealed one her website. “I was motivated, but it was tough! It isn’t easy to just bounce back.”

Not only has she smashed those goals, but she’s lost 10kg in the past 3 weeks alone!

Yep, a Kardashian family insider says Kimmy, who revealed earlier this month that she’d slimmed down to 56kg, has since dropped even more weight in the last few weeks and now weighs a tiny 50kg! Incredible!

Pre photo shoot fittings

A photo posted by Kim Kardashian West (@kimkardashian) on

So what’s the secret to her super swift slimdown? It’s all down to the super-strict Atkins 40 Diet she follows.

“I think dieting is so important,”she told People magazine last month.

“I thought, ‘Oh, I can work out, I can just eat whatever I want.’ But you have to work out all the time.”

With that in mind, Kim ate around 7500kJ a day and complemented her diet with high-intensity workouts.

Determined to shift the kilos, Kim wakes up at the 6am every morning and runs 6.5km, followed by a circuit consisting of planks, 1000 jump ropes & abs!

“After having two kids, and being able to get in shape and still feel good about myself, I’ve never felt better,” she says. “I worked my ass off, I’ve altered my life and I’m proud of that.”

Here’s some of the recipes she lives by…

Stuffed capsicums

Serves 8
7.5g carbs per serve

Atkins Stuffed Capsicum

2 medium red capsicums

½ red onion

3 cloves garlic
100g sliced mushrooms
40g cannellini beans, drained
and rinsed
1 zucchini, grated
1 cup silverbeet, shredded
2 tbsp parsley, chopped
50g green beans, chopped
2 tomatoes, quartered
Olive oil
½ brown onion
Handful fresh basil, roughly chopped
Napoletana pasta sauce to serve

Method
Pre-heat oven to 180ᵒC. Halve capsicums, remove seeds and position on a tray lined with baking paper. Place quartered tomatoes on a separate part of the tray – sprinkle with one
clove of crushed garlic, salt, pepper and drizzle with olive oil. Roast for 20 minutes.

In a large pan over medium heat, sauté red onion, two cloves of garlic and olive oil. Once the onion is soft, add mushroom, zucchini, silverbeet and green beans and sauté until soft.

Remove from heat and combine parsley and drained cannellini beans. Remove the capsicum halves from the oven and evenly spoon in vegetable mixture. Return to oven for another 15 minutes.

In a saucepan, sauté brown onion in oil until soft. Add the roast tomatoes and splash of water and simmer for 10 minutes. Turn off heat and finish by stirring through fresh basil.

Once capsicums are removed from oven, allow to cool slightly before serving with a drizzle of warm napoletana pasta sauce over the top. Enjoy!

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