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Kim Kardashian's Soul Food Mac and Cheese Recipe


4 Cups dry elbow macaroni
2 Cups milk
1 lb Velveeta, cut into cubes
2 Cups shredded Monterey Jack Cheese
2 Cups shredded Cheddar Cheese
1 stick unsalted butter, cut into pieces
1 tsp Lawry’s Garlic Salt
1 tsp Lawry’s Seasoning
Fresh ground pepper


Preheat oven to 350. Cook pasta according to directions and drain. Place in large mixing bowl.

Heat milk in large saucepan, add butter and cheeses. Stir until melted. Add seasonings.

Pour over pasta and stir to mix.Pour mixture into prepared rectangular baking dish.

Sprinkle with additional shredded cheese.Bake 30 minutes or until bubbling and brown.


Kim Kardashian's Green Smoothie Recipe

The Kim Kardashian Favorite: The Green Smoothie


Kim Kardashian is known for her killer figure, which she can thank her good genes for. To maintain it, however, she has to keep up her fitness and diet plan. When she's hitting the gym hard, this is one of her favorite green smoothie recipes to help fuel her fire.

  • Provided by: Harley Pasternak


  • 2 cups spinach leaves, packed
  • 1 ripe pear, unpeeled and chopped
  • 15 red or green grapes
  • 3/4 cup fat free Greek yogurt
  • 2 tbps chopped avocado
  • 1-2 tbps fresh lime juice


Blend and serve.

Gwyneth Paltrow 5 Day Detox & Cleanse Recipes

Celebs like Gwyneth Paltrow live to detox. It's a regular part of their nutrition routine. Gwen's prefered cleanse of choice is the Clean Cleanse. The Clean Cleanse is the most endorsed, supported and effective cleanse in the world. It was designed by cardiologist and cleanse specialist Dr. Junger M.D. to be easy to follow and safe to conduct. Here are her favorite recipes for a 5-Day Detox and Cleanse.


Breakfast: Peaches with coconut milk

1 cup frozen peaches
2 cups whole fat coconut milk
2 tsp pumpkin pie spice (available at most health food stores, but you can also use a mix of cinnamon, nutmeg and allspice)
1 tsp freshly grated ginger
2 tbsp almond butter
1 scoop vanilla brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest or Sun Warrior) (optional)
1 tbsp ground flaxseed (optional)
A few sprinkles of toasted (or raw) coconut (optional)

Blend until smooth and creamy.

Makes 1-2 servings









Lunch: Stir-fried chicken with water chestnuts

4 small chicken breasts, cut into 1-2" pieces
1 tsp Chinese five spice powder
1 cup water chestnuts
1 cup chopped Angelino plums (or any dried plums without added sulfur or added sugar)
2 tbsp coconut or olive oil
3 cloves of garlic, peeled and minced
1/4 cup raw coconut amino acids or wheat-free tamari
1 small red cabbage, loosely chopped
Sesame seeds to garnish (black or white)

Using the bare minimum of the coconut, sesame or olive oil needed to cook without burning, stir everything together over medium-high heat in a large saucepan or a wok until chicken is cooked and cabbage is tender.

Serve warm, garnished with white or black sesame seeds.

Makes 4 servings


Dinner: Fish tacos with salsa


8-12 ounces firm white fish (hake, halibut, cod)
1⁄2 cup coconut milk
3⁄4 cup shredded coconut
1 tbsp curry powder
1 tsp sea salt
4 large lettuce leaves (as shells)
Pickled red onions*
Mango salsa*

Pickled red onions*
1 small red onion
2 tbsp brown rice vinegar
1 tbsp coconut nectar
Pinch sea salt

Thinly slice red onion to mix in a bowl with vinegar, coconut nectar and sea salt. Allow to marinate or "pickle" for up to 24 hours.

Mango salsa*
1 ripe mango, peeled and diced into 1⁄2 inch cubes
1⁄8 cup cilantro, roughly chopped
2 tbsp grated ginger root (peeled)
Fresh squeezed juice and zest of 1 lime

Blend mango pieces, cilantro, ginger and fresh lime juice and zest together in a blender, leaving a few of the mango chunks out if you want some extra texture.

Skin fish and cut into 1⁄2"-thick slices. Dunk each piece in coconut milk, then into the curry-coconut mixture. Coat all sides of the fish with the mixture. Cook fish in coconut oil over medium heat until both sides brown up (flipping in the middle of the cooking), the crumbs are golden and fish is cooked through. Alternatively, bake fish in the oven at 350 degrees for 10-15 minutes.

To serve, lay out four large lettuce leaves. Fill each leaf with cooked fish. Apply generous dollops of mango salsa, then top with pickled red onions. Sprinkle with chipotle or chili powder for added kick.

Makes 2 servings




Breakfast: Avocado-mango shake


2 cups coconut water
1 ripe avocado, halved and pitted
1 giant handful baby spinach
3 tbsp whole cashews
1 mango, peeled and sliced
Pinch of stevia
1 tbsp ground flaxseed

Blend until smooth.

Makes 1-2 servings



Lunch: Poached fish salad over greens

2 fillets of any whitefish (halibut, cod, sea bass, hake, durade, etc.)
1⁄4 cup almonds
2 shallots, peeled and diced
2 tsp sea salt (smoked alderwood or any smoked sea salt works best)
1 tbsp olive oil
A splash of almond or rice milk, for consistency
1⁄4 cup dried cranberries, unsweetened
2 handfuls of lettuce, shredded

Steam or broil fish until cooked through (about 10 minutes depending on heat source. Check inside with a fork as it cooks). Discard skin and mash fish in a bowl with almonds, shallots, sea salt, olive oil and cranberries. Add enough almond or rice milk to give it a chicken salad-like consistency. Serve with lettuce or mixed greens.

Makes 2 servings


Dinner: Hummus-crusted chicken with rosemary and lemon

2 boneless/skinless chicken breasts
2 lemons (1 sliced into rounds and 1 juiced)
1/2 cup hummus*
4 fresh rosemary sprigs or 2 tbsp dried rosemary
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper

1 can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, peeled
Juice of 1 lemon
3 tablespoons tahini
1 tsp sea salt
1 tsp cumin
1 tsp paprika
1 tbsp extra virgin olive oil

Blend all ingredients in food processor.

Preheat to 450 degrees. Place chicken breasts in a small roasting pan, covering all exposed meat with hummus, layering it until about 1/4" thick. Scrunch each lemon half in your hand, loosely arranging them over the chicken with the rosemary sprigs, broken into smaller pieces.

Makes 2-4 servings



Breakfast: Mango with coconut water

2 ripe mangoes, peeled and cut into pieces
1 cup coconut water
2 tbsp dried and shredded coconut flakes
Zest and juice of 1 lime
1⁄2 tsp cardamom powder
Handful of ice cubes (optional)
1 scoop chocolate or vanilla brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest, Sun Warrior or Lifetime Life's Basics) (optional)
1 tbsp ground flaxseed (optional)

Blend and enjoy.

Makes 1 serving




Lunch: Salmon quesadilla

4 brown rice tortilla wraps
8 oz cooked wild salmon (or two cans of wild-caught)
1 small red onion, thinly sliced into half moons
1/4 cup fresh chopped dill (or 2 tbsp dried)
1/2 cup miso-almond sauce*

Miso almond sauce*
1 cup almonds or almond butter

2 garlic cloves
3 tbsp chickpea miso
Juice of 1 lemon
4 cups filtered water

Soak almonds in 4 cups of filtered water for a minimum of two hours. Strain and rinse well. Place into a high-speed blender or food processor with the rest of the above ingredients. Blend well until puréed and a smooth paste is formed.

Place a large griddle or cast iron pan over medium heat with a few scoops of coconut oil. Gently warm the wraps for 1-2 minutes on each side, to make them more pliable. While warming, chop onions and dill.

Once wraps are warm on each side, remove from heat (keeping it on medium) and cover half of each wrap with miso-almond sauce, to desired thickness. Top with sliced red onion, dill and salmon.

Fold wrap in half and place onto the still-hot griddle or pan. Cook on one side for 3-4 minutes, or until tortillas are a golden-brown. Flip and repeat on the other side, cooking until the entire quesadilla is warmed through.

Serve with an optional wedge of lime.

Makes 4 quesadillas



Dinner: Sweet and sour chicken with greens

1/2 cup wheat-free tamari or nama shoyu or coconut aminos
1/2 cup apple cider or balsamic vinegar
1/4 cup brown rice syrup
2 large garlic cloves, peeled and minced
A knob of fresh ginger (roughly 1 1/2 inches), peeled and minced or 1 tsp ginger powder
2 chicken breasts, sliced into long strips about 3" long and 1/2" thick
1 tsp sesame seeds

In a pan over low heat, mix the first five ingredients until you have a smooth and thick sauce, roughly 12 minutes. Lay chicken pieces in sauce and cook, stirring frequently, until cooked through (about 12-15 minutes).

Add pieces to bowls of mixed greens. Pour the remaining sweet and sour liquid equally over each bowl. Sprinkle with sesame seeds and serve either warm or chilled.

Makes 2 to 4 servings



Breakfast: Cinnamon almond-milk shake

1 cup almond milk (unsweetened)
1 cup coconut water
1 tsp cinnamon
1 pinch sea salt
2 tsp vanilla extract or powder
3 pitted dates
1 tbsp pecans
Stevia to taste
1 scoop chocolate brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest, Sun Warrior, Lifetime Life's Basics) (optional)
1 tbsp ground flaxseeds (optional)

Blend all ingredients until smooth and creamy.

Makes 1-2 servings




Lunch: Wilted spinach and spiced chicken

4-5 ounce chicken breast
1-2 tbsp olive oil
2 tsp ground paprika
1 tsp cumin seeds
1⁄4 tsp ground coriander seed
2 tbsp sliced red onions
1 ripe mango, peeled and cut into large chunks
2 large handfuls of fresh spinach
1 tbsp lemon juice
1 tsp sea salt

Preheat oven to 350 degrees. Place chicken breast in a baking dish and coat with olive oil, sea salt, paprika, cumin and coriander. Bake for 12 minutes or until fully cooked. Remove from oven and let cool on a cutting board. Once slightly cooled, cut into thin pieces.

Meanwhile, heat a large sauté pan over medium-high heat with 1 tbsp coconut oil and gently cook onions for 2-3 minutes, stirring continuously. Add mango and cook until warmed through. Add in sliced chicken breast, gently toss, then add in the spinach and lemon juice. Cover pan and allow spinach to steam. Sprinkle in a touch of sea salt and serve immediately.

Makes 1 serving



Dinner: Whole grain risotto with artichoke hearts

3 tbsp coconut oil or olive oil
1⁄2 red onion, finely chopped
1 cup coarsely chopped fresh mushrooms
1 cup millet
1⁄2 tsp dried oregano
1⁄2 tsp dried thyme
1 1⁄2 cups artichoke hearts, (check they're sugar- and additive-free if from a can or jar)
Sea salt and fresh pepper
4-6 cups french onion soup or organic vegetable broth

To a large pot over medium-high heat, add oil, red onion, and mushrooms, and cook, stirring frequently until softened (about 5 minutes). Add one cup water, raise heat to high, and add millet. Lower heat to medium and start to add stock 1⁄2 cup at a time, stirring until almost completely absorbed. Keep adding more, so the mixture isn't quite soup but stays very moist. Continue doing this until millet is tender and has at least doubled in size (about 20 minutes). Add herbs and artichoke hearts during the last few minutes of cooking and taste for texture. Season with salt and pepper and serve warm.

Makes 2-4 servings



Breakfast: Blackberry and raspberry shake

2 cups mixed blackberries and raspberries
1 1⁄2 cups coconut milk
1⁄4 avocado
1 tsp cinnamon
1–2 tsp stevia, to taste
2 tbsp almond butter

Blend until creamy.

Makes 1-2 servings





Lunch: Ginger salmon stir-fry

2 tbsp sesame oil
8 oz wild salmon (roughly 1 thick fillet), cut into large chunks
1 cup snow peas, sliced into thin pieces
1 carrot, cut into thin rounds
1 bunch scallions, diced
2 tbsp peeled and grated ginger
1 garlic clove, peeled and minced
1 tbsp wheat-free tamari sauce, to taste
1 tbsp organic brown rice vinegar (or ume plum vinegar), to taste
1/4 cup dry roasted cashews (either whole or in pieces)

Season salmon with sea salt and black pepper. Heat a large sauté pan over high heat, adding sesame oil. Once oil is hot, add salmon pieces and brown, cooking each side for about 2 minutes. After you flip them the first time, add snow peas and carrots, and after the salmon's second sides are browned, begin to toss everything gently several times as you add ginger and garlic. Cook until fragrant and all vegetables are tender, then add a few splashes of tamari and vinegar, and taste, adjusting if needed. Place a lid on the pan and allow to steam for another 1-2 minutes. Remove lid, stir in cashews and scallions, tossing once or twice to combine before serving.

Makes 2 servings


Dinner: Curried julienned veggies

2 large summer squash (or zucchini, if preferred), made into long thin strips with a vegetable peeler
2 tbsp almond butter
2 tbsp wheat-free tamari sauce
1 small package anchovy fillets (packed in olive oil only, additive-free), minced
1 small handful basil leaves, minced (about 1 tbsp)
2 tsp curry powder
1 tbsp minced fresh rosemary or 1 tsp dried
3/4 cup kalamata olives, pitted (added at the end)
Pinch of sea salt to taste

Combine all ingredients in a large bowl and serve immediately, or keep in an airtight container in the fridge for several days.

Makes 2 servings


Gwyneth Paltrow Recipes

Gwyneth Paltrow's Chicken Fajitas


  • 4 boneless, skinless chicken breasts, thinly sliced
  • Coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3 tablespoons extra virgin olive oil
  • 1 red bell pepper, stem and seeds discarded, thinly sliced
  • 1 orange bell pepper, stem and seeds discarded, thinly sliced
  • 1 yellow onion, peeled and thinly sliced
  • Gluten-free tortillas for serving
  • Toppings: Guacamole, Roasted Tomato and Chipotle Salsa, hot sauce and lime wedges


    In a large mixing bowl, thoroughly combine the chicken with large pinch of salt, the black pepper, the chili powder and the cumin. Set the chicken aside while you get your vegetables started.

    Heat the olive oil over high heat in the largest nonstick skillet youve got. Add the peppers and onion, and cook, stirring now and then, until theyre beginning to soften, about 5 minutes. Add the seasoned chicken to the pan and cook on high, stirring now and then, until the chicken and vegetables are cooked though and nicely browned, 15 minutes,

    Meanwhile, warm the tortillas. Serve them with the chicken and all the toppings and let everyone mix and match.


    Gwyneth Paltrow's lamb tagine with squash and chickpeas

    Gwyneth says: 'Hearty and warming, this slowly cooked dish makes lean lamb seem the most comforting food in the world.

    Serve the dish with cooked millet, which has the appearance and texture of couscous with none of the gluten, to absorb all the lovely juices from the tagine.'


    Serves 4-6
    Preparation time 15 minutes, plus marinating and resting
    Cooking time 2 ½ hrs

    • 100g/4oz coriander leaves, plus 2 tbsp roughly chopped for serving
    • 6 cloves garlic, peeled
    • 5cm/2in piece of root ginger, peeled
    • 1 small red onion, peeled and roughly chopped
    • ½ tsp ground cumin
    • ½ tsp freshly ground black pepper
    • 3 tbsp extra virgin olive oil
    • Coarse sea salt
    • 1kg/2 1/4lb boneless lamb top round, cut into 5cm/2in pieces
    • A pinch of saffron
    • 500ml/18fl oz chicken stock
    • 1 x 400g can chickpeas, drained and rinsed
    • 700g/1 1/2lb butternut squash, stemmed, deseeded and cut into 5cm/2in pieces
    • 1 small preserved lemon, finely chopped

    1. Combine the 100g/4oz coriander leaves with the garlic, ginger, onion, cumin, black pepper and olive oil in a blender along with a large pinch of salt. Blend everything together until completely puréed.

    2. Place the lamb in a large bowl and pour over the marinade. Using your hands, make sure every bit of meat is completely covered with the marinade. Cover the bowl with clingfilm and chill in the fridge for at least 6 hours, overnight if possible.

    3. Take the lamb out of the fridge and let it sit at room temperature for ½ hour.

    4. Preheat the oven to 170°C, 325°F, Gas 3 and place the lamb, along with all of the marinade, into a large, heavy pot set over a medium-high heat. Cook, stirring now and then, until completely browned all over – a good 15 minutes (do this in batches if the lamb doesn’t fit into your pot in 1 layer). Once the lamb is just browned, sprinkle it with the saffron, stir to combine and then add the chicken stock. Bring to a boil and use a wooden spoon to scrape up any bits that might have stuck to the bottom. Turn the heat off.

    5. Cut a piece of parchment paper to fit inside the pot, crunch it up into a ball, and wet it. Smooth out the damp parchment and lay it over the lamb like a blanket (this will help keep in the moisture). Put the lid on the pot and tuck it into the oven for 1½ hours. Take the lid off the pot and set aside the parchment. Stir the chickpeas and squash into the pot, put the parchment back and the lid on, and return the pot to the oven for a final ½ hour. The lamb should be meltingly tender and the squash should be cooked through but not disintegrated.

    6. Season the tagine to taste with salt and serve immediately, scattered with the preserved lemon and the chopped coriander.


    Adriana Lima's Victoria's Secret Fashion Show Diet

    Every Novemeber, while the rest of the world is thinking about turkey and stuffing, the Victoria's Secret models are thinking about juice fasts and calorie counting. Last week, the lingerie brand celebrated their annual fashion show and leading up to it, the models celebrated their fine diet skills.

    Model Joan Smalls boasted her calorie burning via twitter.

    Beat this D

    Angel Doutzen Kroes posted acai berry smoothie recipes which included chia seeds, organic dried mulberries, and cocoa powder. But, all eyes were undoubtedly on supermodel Adriana Lima who famously last year admitted to fasting before the big show.

    "She sees a nutritionist, who has measured her body's muscle mass, fat ratio and levels of water retention. He prescribes protein shakes, vitamins and supplements to keep Lima's energy levels up during this training period. Lima drinks a gallon of water a day. For nine days before the show, she will drink only protein shakes - "no solids". The concoctions include powdered egg. Two days before the show, she will abstain from the daily gallon of water, and "just drink normally". Then, 12 hours before the show, she will stop drinking entirely."

    This year, she took a different approach, however, and posted pics of her post-workout.

    Adriana, who gave birth to baby Sienna in September, took up boxing to get in shape for the big show.

    And it looks like the workouts paid off. She looked amazing walking down the runway and it was nice to see a little bit of baby love on her belly instead of the sucked in stomach from last year. No word on whether or not she fasted, but chances are, she did the right thing and ate. She admitted to nursing Valentina when she was born, so the good mama instincts surley kicked in and she took care of herself this time around.

    Supermodel Adriana Lima just had a baby. Even so, she'll definitely be ready to walk in this year's Victoria's Secret Fashion Show.

    While other models, like Gisele Bundchen, claim to eat steak and pizza, Lima is actually honest about her pre-show regiment.

    Last year, she told the Telegraph exactly how she gets ready:

    "She sees a nutritionist, who has measured her body's muscle mass, fat ratio and levels of water retention. He prescribes protein shakes, vitamins and supplements to keep Lima's energy levels up during this training period. Lima drinks a gallon of water a day. For nine days before the show, she will drink only protein shakes - "no solids". The concoctions include powdered egg. Two days before the show, she will abstain from the daily gallon of water, and "just drink normally". Then, 12 hours before the show, she will stop drinking entirely."

    In addition to her liquid diet, Lima works out for two or more hours a day.

    Other models are also consuming liquids before the show. Fellow Angel Doutzen Kroes tweeted her smoothie recipe, which included cocoa, chia seeds, acai berries and flaxseed.

    The fashion show is tonight but won't air until next month. We'll be there to show you what happens.

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