Chrissy Teigen's Favorite Low Carb Meals That Will Help You Ditch The Bread

Chrissy Teigen is one of the more popular supermodels today. Not just because she's hilarious on social media, or because she's married to John Legend, but because she knows how to treat her cravings while staying healthy!

Everyone loves carbs, including Teigen, but nothing packs on the pounds faster than eating a loaf of bread. In her food blog So Delushious, Teigen reveals her favorite low carb meals that will be sure to cure your cravings and help you stay healthy!

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Baked Eggs in Ham Cups

"One of my favorite things in the world!" Teigen said referring to baked eggs in ham cups. "Sure, there are effortless omelets, but this dish is so cute, so filling, and such a crowd pleaser that you'll find yourself experimenting with new fillings any chance you get. There is no real list of ingredients other than eggs and thinly sliced ham, but that makes it easy and fun!"

Directions: Preheat the over to 375 degrees and line small, lightly greased ramekins with two thinly slice pieces of ham. Sure there are no large holes or gaps. Gently crack an egg on top and pop in the oven for 22-25 minutes until the egg is set how you like it. Lift the egg cup out of the ramekins and onto a plate, and enjoy your delicious breakfast!

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Grilled Portobello with Arugula and Tomato

"I love portobello mushrooms," Teigen said about her next favorite dish. "I often say that if I were vegetarian, I would live off of these. Now it would never happen, but it's still nice to know that they exist. So meaty, so flavorful."

Ingredients: 4 portobello mushroom caps, 2 handfuls of arugula, usually half a bunch, 4 tbsp of butter, 1 tbsp of olive oil, 2 cloves of garlic, salt, pepper, 1 large tomato, 1 cup of shredded parmesan cheese, 1/2 cup of marinara sauce, 1/2 of a juiced lemon.

Directions: Remove the stems and insides of the mushroom caps with a spoon. In a food processor, add the arugula leaves and the whole garlic cloves, then puree. Next, add the butter, lemon juice, dashes of salt and pepper, add your olive oil, then puree again. Then, spread the arugula butter onto the inside of the mushroom cap. Add a small spoonful of marinara sauce, then your tomato slice, and sprinkle the top with parmesan cheese. Bake the mushrooms at 400 degrees for 10-12 minutes. Enjoy!

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