Singer Adele Adkins looks sensational after her stunning post-baby weight loss. Adele, who credited an alcohol-free vegetarian diet and running workouts for her jaw-dropping weight loss, recently stopped smoking cigarettes and limits sugar consumption.

Adele, who's considering a tour to support her new album "25," cut back on sugar, but refuses to follow a low-carb diet. "I'd never deprive myself like that!" Adkins told Rolling Stone. The former couch potato also started working out regularly, even though she hates to exercise.

"I mainly moan," Adkins joked of her exercise routine. "I'm not, like, skipping to the f*cken gym. I don't enjoy it. [I want] to get in shape for myself, but not to be a size zero or anything like that".

 

Adele, 27, has stayed out of the public eye since giving birth to son Angelo in October 2012. After childbirth, Adele made headlines after unveiling her dramatic weight loss. Adele's weight loss secrets were a vegetarian diet and running workouts,Celebrity Health & Fitness reported.

Adkins has not disclosed her weight or how many pounds she lost, but it appears Adele has dropped at least 50 pounds based on before-and-after photo comparisons.

I’m trying to be veggie. I have to be really healthy and stuff like that.

I can find another way of getting all the stuff out of meat you need. I hate that tofu stuff, though. It’s rank. Whenever I’m about to eat meat, I always see my little dog’s eyes.”

Adele said her fiance, Simon Konecki, inspired her to go vegetarian. While she's slim now, Adkins refuses to exploit her sexuality to sell her music.

Adele says she has turned out numerous requests to pose nude for Playboy. Interestingly, Adele says her being plus size has probably helped her career.

"Would I show my body off if I was thinner? Probably not, because my body is mine," said Adele. "Sometimes I'm curious to know if I would have been as successful if I wasn't plus-size. I think I remind everyone of themselves. It's relatable because I'm not perfect, and I think a lot of people are portrayed as perfect, unreachable and untouchable."

Kimberly Noel “Kim” Kardashain is one of the most fascinating celebrities. Kim has recently been rated 65th most sexiest women in the world in 2012 by FHM (For Him Magazine). Kim has one of the most envied bodies in the Hollywood. Known for Keeping Up The Kardashians 
reality show, this 31 year old star is on diet now.

Kim Kardashian diet includes the following :

Breakfast

-an egg white veggie omelet
-fruit (mostly banana)
-protein shake
-smoothie made with peanut butter
-simple salad



Lunch


-cobb salad with ranch dressing iced tea with 5 Equals.

Dinner

Kim keeps things light for dinner with :

-grilled salmon
-a cup of brown rice
-2 cups of broccoli

Ingredients

-6 tablespoons chopped onion
-4 tablespoons margarine
-6 cups peeled and cubed butternut squash
-3 cups water
-4 cubes chicken bouillon
-1/2 teaspoon dried marjoram
-1/4 teaspoon ground black pepper
-1/8 teaspoon ground cayenne pepper
-2 (8 ounce) packages cream cheese

 

Directions

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Ingredients

-1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
-2 eggs
-1/2 lemon, juiced
-1 tablespoon chopped capers
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper
-1/2 teaspoon cayenne pepper
-12 saltine crackers
-1 tablespoon bread crumbs, or as needed
-1 tablespoon butter
-1 tablespoon olive oil

Directions

Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.
By allrecipe

Ingredients

-8 lamb rib chops (about 2-1/2 lb.)
-Kosher salt and freshly ground black pepper
-10 oz. (2 cups) Concord grapes
-2 Tbs. granulated sugar
-1-1/2 oz. (3 Tbs.) unsalted butter
-1 medium shallot, minced (1/4 cup)
-2 tsp. fresh thyme leaves, chopped
-2 tsp. finely chopped fresh rosemary
-1/4 cup ruby port
-1 tsp. fresh lemon juice
-2 Tbs. olive oil

Directions

Pat the lamb chops dry, generously season with salt and pepper, and set aside.

In a 2-quart saucepan, cook the grapes and sugar over medium-low heat, mashing with a wooden spoon until the grapes break down, about 4 minutes. Increase the heat to medium high and simmer until the sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof bowl. Rinse the saucepan, return the strained grape sauce to the pan, and set aside.

In a 12-inch skillet, melt 1 Tbs. of the butter over medium heat. Add the shallot, thyme, and rosemary, season with salt and pepper, and cook until the shallot is soft, about 3 minutes. Remove the pan from the heat, add the port, and swirl until the sizzling stops. Return the pan to the heat and simmer until most of the liquid evaporates, about 1 minute. Scrape into the grape sauce, stir in the lemon juice, season to taste with salt and pepper, and keep warm. Wipe out the skillet.

Heat 1 Tbs. of the butter with 1 Tbs. of the oil in the skillet over medium-high heat. Add 4 lamb chops and cook until browned on both sides, about 3 minutes per side. Transfer to a platter and tent with foil. Repeat with the remaining butter, oil, and chops. Serve the chops with the warm sauce.
By finecooking

Ingredients :

-4 oz. (8 Tbs.) unsalted butter; more for the pan
-1 bunch scallions, white and light-green parts finely chopped, green parts thinly sliced on a diagonal
-1/4 cup dry white wine
-2-1/2 cups frozen corn
-1/2 cup heavy cream
-1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
-3-1/4 oz. (2/3 cup) all-purpose flour
-2-3/4 oz. (1/2 cup) stone-ground yellow cornmeal
-3 Tbs. granulated sugar
-1 Tbs. baking powder
-1 cup sour cream
-2 large eggs
-4 oz. fresh goat cheese, softened
-1 to 2 tsp. finely chopped fresh hot chile, such as Fresno or habanero

Directions

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 2-quart baking dish.

In a 10-inch skillet, melt the butter over medium heat. Add the white and light-green parts of the scallions and cook until softened and lightly browned, about 2 minutes. Remove the pan from the heat and add the white wine, swirling until the sizzling stops. Cook until the liquid in the pan reduces slightly, about 2 minutes.

Add 1-1/2 cups of the corn, the cream, nutmeg, 1/2 tsp. salt, and a few grinds pepper. Cook, stirring occasionally, until the cream thickens, about 4 minutes. Set aside.

Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the scallion greens, sour cream, eggs, the remaining 1 cup corn, and the creamed corn mixture until thoroughly combined.

In a small bowl, mash together the goat cheese and chile with a fork.

Pour the corn mixture into the prepared baking dish and smooth the top. Dollop teaspoons of the goat cheese mixture into the corn mixture, pushing some below the surface and leaving others exposed to ensure goat cheese throughout the dish. Smooth the surface.

Bake until the top is golden brown and a knife inserted in the center comes out moist with a few crumbs clinging, about 25 minutes. Let cool 10 minutes before serving.
By finecooking

Ingredients :

-Cooking spray
-1-1/2 lb. red potatoes, cut into 1/2-inch pieces
-1 large red onion, cut into 1/2-inch pieces
-5 Tbs. extra-virgin olive oil
-2 Tbs. country-style Dijon mustard
-2 medium cloves garlic, mashed to a paste with the side of a chef’s knife
-Kosher salt and freshly ground black pepper
-2 small pork tenderloins (about 1 lb. each), trimmed
-1 Tbs. dark brown sugar
-1 Tbs. chopped fresh rosemary
-1 Tbs. chopped fresh sage
-1 Tbs. chopped fresh thyme
-1 Tbs. white wine vinegar
-2 green apples, cored and cut into 8 wedges each
-Flaky sea salt

Directions

Position a rack in the center of the oven and heat the oven to 450°F.

Line a large rimmed sheet pan with aluminum foil or parchment and mist with cooking spray. Toss the potatoes and onion together on the prepared pan.

In a small bowl, whisk together 1/4 cup of the oil, 1 Tbs. of the mustard, the mashed garlic, and a big pinch each of salt and pepper. Reserve 2 Tbs. and drizzle the remaining mixture over the vegetables on the sheet pan, tossing to coat. Spread the vegetables evenly and roast until beginning to soften and color slightly, 10 to 15 minutes.

Meanwhile, pat the pork tenderloins dry with a paper towel. In a small bowl, combine the remaining 1 Tbs. oil and mustard with the sugar, 1 tsp. salt, and 1/2 tsp. pepper; rub all over the pork. Sprinkle the chopped fresh herbs to coat on all sides.

Toss the apple wedges with the reserved 2 Tbs. of dressing, then toss with the vegetables on the pan. Place the tenderloins on top of the vegetables, leaving some space between the two pieces of meat.

Roast, flipping the meat once halfway through, until the vegetables are browned and tender and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 25 to 30 minutes total.

Transfer the pork to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes. Meanwhile, toss the vegetables with the vinegar.

Slice the pork, sprinkle with sea salt, and serve with the vegetables.