Trisha Yearwood drops 30 pounds, shares her weight loss secrets

Published April 17, 2013

FoxNews.com

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  Trisha Yearwood on the cover of People magazine, left, and in 2005, right.PEOPLE/ AP

Trisha Yearwood has tried dieting before.

But now, the 48-year-old country singer has shed 30 pounds in just four months. Her secret? Exercising and following her own custom diet.

"I designed my own plan that's low-fat, low-sugar 90 percent of the time," the star told People magazine.

The rest of the time she snacks on her favorite, non-healthy foods, but heads to Zumba the next day to work out.

"I have a strength I never had before," she told the magazine. "I feel like I can do anything."

Yearwood said she is down from a “tight size 14” to a comfortable size 10, and she is grateful she has found a routine that works for her.

"I don't think you can name one diet I haven't done. I'm that girl who buys every magazine where somebody's lost 30 lbs,” she said.

But now, she’s figured out how to shed the pounds.

"I guess a part of me didn't want to hear that it's just really hard work!"

Aside from her country music career, Yearwood currently hosts the cooking show “Trisha’s Southern Kitchen” on the Food Network. She is married to country superstar Garth Brooks. 

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Celeb chef Curtis Stone shares his health secrets

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Celebrity chef and new dad Curtis Stone knows all too well what it’s like to have a hectic lifestyle.

He is engaged to actress Lindsay Price, and the couple have a son, Hudson, who is a little over a year old. 

Stone was recently at The Culinary  Loft in New York City to chat about his book, What’s for Dinner: Delicious Recipes for a Busy Life.

“We are time poor,” Stone told FoxNews.com. “We are cooking on a budget sometimes, (and) we want to cook with a few ingredients – so what I did is I divided the book. Each chapter is a different day of the week.”

With themes like ‘Time-Saving Tuesdays,’ or ‘One-Pot Wednesdays,’ and ‘Five-Ingredient Fridays,’ Curtis hopes serving dinner will be easier than ever.

One particular theme, ‘Motivating Mondays,’ is reserved for the health-conscious.

“If you start off with a Monday eating a really well-balanced meal, you are much more inclined to wake up Tuesday thinking, ‘I did a really good job yesterday; I’m feeling good; I’m going to carry on,’” Stone said.

Meals in this chapter, like grilled chicken with arugula and zucchini salad with lemon-caper vinaigrette, are high in protein and low in carbohydrates and fat.

Curtis said his secret to keeping in shape is balancing his high-calorie diet with exercise.

“I’ll go for a surf; I take my dog for a hike,” Stone said. “So I think incorporating the exercise into your daily routine as opposed to ‘Goodness, now I got to go to the gym, that’s going to take an hour,’ and making it a chore. That’s not the right way to do it.”

Stone also suggested tempting yourself with healthy foods: Leave out a bowl of fruit instead of chips, and you are more likely to choose a healthy snack.

To learn more about Curtis Stone, check out CurtisStone.com.

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