Britney’s weight has gone up and down over the years.

14 SEPTEMBER 2013

Britney Spears reportedly eats 3,000 calories a day while she undertakes extreme workouts for her Las Vegas show.

 The popstar has reportedly been tucking into big meals every single day for the last month. Some of her favourite dishes include Domino’s Pizza, McDonald’s and In-N-Out Burger.

However, even after guzzling down these deep-fried treats, Britney is still maintaining her trim figure.

She undertakes eight long hours of rehearsals each day for her upcoming Las Vegas show stint, UK’s Heat magazine reports.

Because of this extensive exercise the blonde beauty is free to eat whatever she likes without worrying about it going straight to her stomach or thighs.

Other snacks Britney has apparently been enjoying include cheese grits, a porridge-like substance made of corn, and foot-long Subway sandwiches.

Proving this regime works, the 31-year-old mom-of-two recently posted photos of herself in a little blue bikini while filming her new video Work B***h.

In addition to the hardcore rehearsals, Britney is also said to be doing “Olympic-style training” in the space of 40 minutes.

Her trainer Tony Martinez believes these workouts will help her be in top form for her Vegas show.

“She’s using all sports right now to get ready for her 90-minute Las Vegas show. It is intense, interval training to keep her heart rate up,” Tony recently told E! News. “In a show, she will be dancing and singing non-stop. In her training, she only has about ten to 15 second rests between each set.

“She is doing Olympic-style training. This is hardcore stuff. Britney knew she needed to step up her game. She is just drilling it but she likes too! She loves to sweat and she still talks smack to me.” © Cover Media

Subway delight

I wonder if she has to pay or does she get it free?

Alternative burger recipe

The ultimate makeover: Burgers

Ingredients

For the burgers

  • 400g lean beef mince (10% fat), preferably organic
  • 5 spring onions, finely chopped
  • 140g finely grated carrots
  • 2 garlic cloves, finely chopped
  • 2 tsp Dijon mustard
  • 1 tbsp chopped tarragon
  • 1 medium egg, beaten
  • 4 wholemeal bread rolls, split in half
  • 1½ tsp rapeseed oil, for brushing
  • 25g watercress

For the roasted pepper salsa

  • 2 large red peppers halved lengthways and deseeded
  • 100g cherry or baby plum tomatoes, halved
  • 2 tsp lime juice
  • 2 tsp snipped chives
  • ¼ very small red onion, thinly sliced
  • pinch crushed chillies

Method

  1. Tip the mince into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. Flatten each piece with your hands into a 10cm round (A), about 2cm thick – a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the burgers between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.
  2. Meanwhile, heat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1-2 days ahead and chilled.
  3. Heat a griddle pan, or cook the burgers on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars. Brush each burger on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook – don’t move them or they may stick – for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)
  4. Remove and let the burgers rest for 2-3 mins. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a burger, then a spoonful of the salsa (D), spooning over some more of the juices. Sandwich together with the tops of the buns.
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