Kim Kardashian grabs a Vietnamese takeaway and Diet Coke
It was recently revealed that she had ‘eliminated carbs’ from her diet in a bid to lose some of the baby weight.
Kim Kardashian Diet — Cuts Carbs To Lose More Baby Weight
While Kim’s diet and moderate exercise have been helping her lose the baby weight so far, Kim has reportedly put an extra focus on what she’s eating. ”In August, Kim got frustrated because she hit a plateau, even though she was eating mostly proteins and veggies” a source told UsWeekly.
The establishment is described as a casual service restaurant that offers a Vietnamese menu with a ‘French and California twist’ and is noted for its gluten-free options.
‘She’s working out here and there, but it’s mainly about the food, Atkins-style,’ adds the friend.
It hasn’t been easy for the personality, who recently launched her new perfume Pure Honey.
‘Kim’s determined to stick to the plan,’ adds the UsWeekly source.
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Vietnamese Shrimp and Glass Noodle Salad by Nigella Lawson
2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish
To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they’re not actually wet.
In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.
Per serving: Calories 307; Total Fat 5 grams; Saturated Fat 0.5 grams; Protein 18 grams; Total Carbohydrate 49 grams; Sugar: 8 grams; Fiber 2 grams; Cholesterol 115 milligrams; Sodium 1588 milligrams