6 Actress-Approved Recipes to Get You Red-Carpet Ready

You don’t need to be headed to an awards show to rock a red-carpet physique. You can have a svelte figure year-round by eating the same foods and meals as actresses who always look red-carpet ready. From Gwyneth Paltrow’s detox smoothie to Jennifer Aniston’s favorite quinoa salad, we’ve compiled six healthy actress-approved recipes to help you look and feel your very best. After preparing these meals, you’ll be ready to walk the red carpet with your favorite celebs!

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1. Blueberry Almond Smoothie

Gwyneth Paltrow is a big believer in cleanses and includes many detox recipes on her website, Goop. The actress recommends drinking this Blueberry and Almond Smoothie even if you aren’t on a detox diet — it’ll provide you with a wide assortment of key vitamins and minerals.


  • 1 scoop of a complete nutritional, whey protein fortified powder
  • ½ cup blueberries
  • 1 scoop ProGreens powder, or another similar superfoods blend, with probiotics
  • 1½ cups almond milk

Directions: Blend everything together. Enjoy!

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2. Savory Oatmeal

Cameron Diaz, who wrote The Body Book, doesn’t believe in crash diets. Instead, she’s an advocate for eating healthy, nutrient-rich meals that leave you feeling full and satisfied. According to Smart Food and Fit, one of her go-to meals is Savory Oatmeal, a breakfast bowl that contains steel cut oats, leeks, shallots, spinach, and chicken broth. Jillian Michaels notes that eating oatmeal for breakfast is great for any weight-loss regimen. In addition to filling you up, fiber-packed oats will help prevent spikes in your blood sugar levels.


  • ½ cup steel cut oats
  • 1½ cups water
  • 1½ cups organic chicken broth
  • 1 leek, trimmed halved and rinsed
  • 1 shallot, minced
  • 2 tablespoons butter
  • 2 cups of spinach or your choice of greens

Directions: Add water and chicken broth in a small saucepan, bring it to a boil. Stir in steel cut oats, reduce heat to low and simmer uncovered, stir occasionally for 20 to 25 minutes or until oats are of desired consistency. Melt butter in a sauté pan, add leeks and shallots, cook until caramelized. Add spinach, sautéed for about 2 minutes or until limp, set aside. Scoop oatmeal into a bowl, top it off with sautéed mixed greens.

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3. Jennifer Aniston’s Favorite Quinoa Salad

“This is a really simple salad, but so delicious, and all these beautiful, healthy ingredients, make it one of my favorites,” Jennifer Aniston told Parade. For those hoping to shed pounds, quinoa is a wonderful superfood to work into your daily diet. Livestrong notes that it’s a great source of protein and fiber, which will cause you to feel full without consuming too many calories.


  • ½ cup quinoa
  • 1 cup water
  • 1 bunch flat-leaf parsley washed and chopped (thick stems removed)
  • 4 Persian cucumbers, peeled in strips, seeded and diced
  • 2 medium tomatoes diced
  • 1 ripe, but slightly firm avocado diced
  • 2 to 3 tablespoons extra virgin olive oil
  • Salt and pepper, to taste

Directions: In a small saucepan bring water and salt to a boil. Stir in quinoa, cover and lower the heat to simmer. Cook for 15 minutes. Put quinoa into a medium size mixing bowl and cool. Add parsley, cucumbers, tomatoes, avocado, and oil to quinoa. Mix and season to taste with salt and pepper.

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4. Roasted Chicken and Arugula Salad

Kate Upton told Vogue that she eats “anything that flies or swims,” and mainly sticks to chicken, fish, and veggies. Lisa Cashman, a registered dietitian based in New York City, explains to Fitbie that one of Upton’s go-to dishes is chicken and arugula.

For a basic recipe, Cashman suggests marinating chicken breasts in rosemary and lemon juice for a few hours before grilling or broiling. To serve, place the meat over sautéed arugula and sliced cherry tomatoes. You can also enjoy this in salad form by preparing My Recipes’ Roasted Chicken and Arugula Salad. For an even healthier dish, eliminate the homemade croutons from this recipe.


  • 3 (½-inch thick) slices bread, cut into ½-inch cubes (about 3 cups)
  • 1 tablespoon unsalted butter, melted
  • ¼ cup olive oil, divided
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 3 tablespoons red wine vinegar
  • 1 (5 ounce) bag arugula leaves, rinsed and drained
  • 2 cups chopped or shredded roasted chicken
  • 5 fresh basil leaves, cut into thin strips
  • 2 tablespoons chopped fresh parsley
  • ½ cup grated Parmesan cheese

Directions: Preheat oven to 400 degrees Fahrenheit. Toss bread cubes with butter and 2 tablespoons olive oil; add sea salt and pepper. Spread cubes in a single layer on a rimmed baking sheet. Bake at 400 degrees Fahrenheit for 12 to 15 minutes or until golden brown. Mix remaining olive oil and vinegar in a large bowl to blend. Toss in arugula, chicken, toasted bread, basil, and parsley. Divide evenly onto plates, and top with Parmesan cheese. Serve warm.

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5. Raw Gorilla Wraps

Looking for a nutritious, low-calorie wrap to enjoy for lunch or dinner? Prepare Raw Gorilla Wraps, a favorite of actress Drew Barrymore. This dish has a unique filling that consists of ground walnuts, spicy seasonings, salsa, and tamari sauce, which is wrapped in the leaf of a collard green. Feel free to substitute the tamari, a Japanese condiment that’s made by fermenting soy sauce, with a low-sodium soy sauce. This recipe is from nutritionist Kimberly Snyder’s cookbook The Beauty Detox Foods and can be found via Popsugar.


  • 2 cups walnuts
  • 1 tablespoon ground cumin
  • 1½ teaspoons chili powder
  • 1½ teaspoons ground coriander
  • Pinch of cayenne pepper
  • 2 tablespoons low-sodium tamari
  • 6 large collard green leaves, stems removed and 2 inches trimmed from bottom of leaf
  • Salsa

Directions: Process walnuts in bowl of food processor until coarsely ground. Combine walnuts in medium bowl with cumin and next three ingredients. Stir in tamari; set aside. Place trimmed collard leaf, dark side facing down, on cutting board. Spoon ¼ to ½ cup walnut mixture in middle of leaf; top with 1 tablespoon salsa.

Roll leaf, burrito style, folding one long side of leaf over filling toward center. Fold short ends over filling, then remaining long side of leaf. Place filled leaf, cut sides down, on cutting board; slice diagonally into two pieces. Repeat process with remaining leaves and filling. Serve with additional salsa, if desired.

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6. Gluten-Free Vegan Lasagna

Jessica Alba, author of the health book The Honest Life, constantly looks red-carpet ready, thanks to her nutritious, vegetable-packed diet. Alba’s recipe for Gluten-Free Vegan Lasagna, which the actress adapted from Cooking Light, is packed with fresh seasonings, vegetables, veggie sausage, gluten-free lasagna noodles, and shredded vegan mozzarella cheese. If you’d like to mimic more of Alba’s meals, prepare her Go-To Green Drink, which can be found via ABC News.


  • 3 tablespoons olive oil, divided
  • ½ cup chopped white onion
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground black pepper, divided
  • ¼ teaspoon crushed red pepper
  • 1 (28 ounce) can crushed tomatoes, undrained
  • ½ cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 cup vegan cream cheese
  • ½ cup thinly sliced green onions
  • 3 cups finely chopped red bell pepper (about 2 medium)
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • ⅓ cup chopped fresh parsley
  • Veggie sausage
  • Cooking spray
  • 12 cooked gluten-free lasagna noodles
  • ¾ cup (3 ounces) shredded vegan mozzarella cheese

Directions: Preheat oven to 375 degrees Fahrenheit. Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add white onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute or until golden. Add ½ teaspoon salt, sugar, ⅛ teaspoon black pepper, crushed red pepper, and tomatoes. Cover, reduce heat to low, and simmer 15 minutes or until thoroughly heated. Remove from heat; stir in basil and oregano. Cool.

Combine vegan cream cheese and ¼ teaspoon salt in a bowl. Stir in green onions. Set aside. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add bell pepper, zucchini, and remaining ¼ teaspoon salt to pan; sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat; stir in parsley and remaining ⅛ teaspoon black pepper.

Spread ½ cup tomato mixture in bottom of a 13-by-9–inch baking dish coated with cooking spray; top with 3 noodles. Spread ¾ cup tomato mixture over noodles; top with 1 cup cream cheese mixture and 1 cup zucchini mixture. Repeat layers twice, ending with noodles. Spread remaining ¾ cup tomato mixture over top. Bake at 375 degrees Fahrenheit for 35 minutes or until bubbly; top with mozzarella cheese. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes.

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