Bye Bye, Baby Weight: How Kristin Cavallari Got Fit Quickly
Kristin Cavallari is a fitness inspiration. After giving birth to her youngest son, Jaxon, in May, the 27-year-old mother of two has dropped 20 pounds and says she’s almost back to her her pre-pregnancy weight. So, how exactly does The Fabulist co-host manage to pull it all off? She’s making time for her fitness routine, despite her hectic lifestyle.
Between cramming in gym time and focusing on eating healthy, all-natural foods, Cavallari makes losing weight look as easy as pie (which she’ll eat as long as it’s all natural). Her motto is one everyone should follow: your health should always be a top priority. Ready to embrace Cavallari’s healthy lifestyle? A little exercise and some healthy food can really go a long way.
The Cavallari workout
Cavallari made it a priority to begin working out when her son was three weeks old. “I’ve been working out four to five times a week for 30 to 45 minutes at home, doing tons of leg work like squats, lunges and lifting weights. I want to start Pilates again to focus on my core. I’ll probably get back into it in the next couple weeks,” she tells E.
Her main focus? Her legs and butt. Cavallari admits to needing to work on her stomach, “but that takes time more than anything and diet plays a huge role,” according to the E article.
She’s also a big believer in a circuit training class, Burn 60, which she says is a great way to work up a sweat. “Once you see results, you want to maintain them and you want to keep it going and that makes you want to go to the gym,”Skinny vs Curvy reports Cavallari saying.
And if you’re running short on time, a quick workout is always better than no workout. Cavallari has a fast and effective routine for hectic days, consisting of 20 minutes of cardio followed by weights. “Weights, for me, is what makes a big difference in my body,” she tells Celebuzz.
The Cavallari diet
Cavallari says her diet always remains the same, whether she’s pregnant or not. “I don’t eat any toxic chemicals and I try to eat organic as often as possible. We eat a ton of veggies, chicken, grass-fed beef, bison and fish. We also love sweet potatoes and brown rice pasta. I either make a smoothie, oatmeal or eggs for breakfast and a salad or turkey sandwich for lunch. I have a snack in the afternoon—usually nuts with dried cherries, chips with hummus, or an apple and almond butter,” she tells E. In addition, Cavallari says she’s a fan of avocados with olive oil and sea salt, and is guilty of putting coconut oil on everything.
Ready to say goodbye to toxic chemicals, too? Your body will thank you. Toxic chemicals are highly processed ingredients found in foods that aren’t good for you, which can cause serious harm to your health. These include refined grans, trans fats, and high fructose corn syrup, along with food that has been canned or dehydrated. Unfortunately, the Huffington Post writes that these foods make up about 60 percent of the average U.S. diet.
Here’s a list of ten foods you should try to cut out entirely, per the Huffington Post. When you’re at the store, take a minute to scan food labels and make sure they’re chemical free. Unfortunately, most of a grocery store’s middle aisles are filled with bad-for-you food. Stay around the perimeter, loading up on lean protein and produce instead.
- Palm Oil: This is a perfect example of a trans fat, which can raise your bad LDL cholesterol and increase your risk of blood clots and a heart attack.
- Shortening: Here’s another trans fat that will clog your arteries and increases your chance of becoming obese and suffering from metabolic syndrome.
- ‘White’ Processed Foods: Refined whole grains are foods that have had most of the nutrients eliminated in order to extend its shelf life. This food has no fiber or nutrients and can cause your insulin to spike.
- Corn Syrup: High fructose corn syrup is in almost everything you pick up at a grocery store, and there is nothing good about it. It increases your triglycerides, boosts your fat-storing hormones, and causes you to overeat.
- Artificial Sweeteners: Things such as aspartame (NutraSweet, Equal), saccharin (Sweet’N Low, SugarTwin), and sucralose (Splenda), are really hard on our metabolic systems. They can actually trick your brain and cause you to eat more sweets than you normally would.
- Sodium Benzoate and Potassium Benzoate: You’ll find these preservatives in soda to prevent mold from growing. However, benzoate is a known carcinogen and is linked to thyroid damage.
- Butylated Hydroxyanisole: BHA is another cancer-causing preservative. It’s put in food to prevent it from spoiling, but it also messes with your hormones once ingested.
- Sodium Nitrates and Sodium Nitrites: You’ll find these in bacon, lunch meat, and hot dogs and are linked to colon cancer and metabolic syndrome.
- Blue, Green, Red, and Yellow: The artificial colors blue 1 and 2, green 3, red 3, and yellow 6 have been linked to thyroid, adrenal, bladder, kidney, and brain cancers. It may be time to part ways with your Skittles!
- Monosodium Glutamate: A processed flavor enhancer, MSG has the ability to affect your brain chemistry. It’s better to stick with natural flavorings instead.
Luckily, there’s still room in your diet for sweets and treats. It’s all about the ingredients you use. BeautyStyleLiving writes that Cavallari enjoys making ice cream sandwiches that are vegan and gluten free. Rather than using butter and eggs, Cavallari uses applesauce, and she substitutes the white flour for a gluten-free, vegan version. She swaps out traditional chocolate chips for vegan bits, and uses Coconut Bliss ice cream, which is made with coconut milk instead of dairy.
Interested in creating your own gluten-free chocolate-chip cookie sandwiches? Here’s exactly how Cavallari did it, per BeautyStyleLiving.
- 1 cup coconut oil
- 6 tablespoons applesauce
- 1 teaspoon salt
- 2 tablespoons. pure vanilla extract
- 1¼ cups evaporated cane sugar
- 2 cups gluten-free all-purpose baking flour
- ¼ cup flax meal
- 1 teaspoon baking soda
- 1½ teaspoom xanthan gum
- 1 cup vegan chocolate chips
- 1 pint dairy-free ice cream, such as Coconut Bliss
Directions: Preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper. In a medium bowl, mix together the oil, applesauce, salt, vanilla, and sugar. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Add the dry ingredients to the wet and stir until a grainy dough is formed. Gently fold in the chocolate chips until evenly distributed throughout the dough.
Scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center. Let the cookies cool completely on a wire rack before putting a scoop of ice cream in between two cookies. Wrap sandwiches individually in plastic wrap before putting in the freezer.