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Lady Gaga's Workout and Diet

  • Dori Thies

    Dumbbell Row

    • Stand with feet hip-width apart and knees slightly bent, arms extended, holding dumbbells with palms facing each other. Lean forward about 45 degrees from hips.
    • Bend elbows 90 degrees and pull them up toward ceiling, keeping arms close to sides.
    • Do 20 reps.
     
  • Skater Lunge

    • Stand with feet hip-width apart, arms by sides. Lunge left leg out to side, keeping right leg straight. With back flat, hinge forward from hips, reaching right arm to left toes, extending left arm behind you.
    • Staying crouched, hop left foot next to right, then switch sides, lunging right as you sweep left arm toward right foot and right arm behind you to complete one rep.
    • Do 20 reps.
  • Photo by Chris Fanning

    Seated Trunk Twist

    • Sit on the floor with legs extended in front of you, knees slightly bent.
    • Hold a dumbbell with both hands and arms extended.
    • Lean back slightly and twist torso to the left, bringing dumbbell toward the floor near your hip on the left. Immediately twist to the right, keeping spine neutral and abs tight.
    • Continue, alternating 10 times per side.
     
  • Chris Gallo

    Lady Gaga's Diet

    Here are two of Lady Gaga's favorite recipes from Harley Pasternak's cookbook, The 5-Factor World Diet. The Swedish pancakes are the perfect power brunch, and the tabouli is packed with protein and vitamins — just right for lunch or dinner.

    Swedish Pancakes with Raspberries

    Makes: 2 servings

    Prep time: 5 minutes

    Cook time: 9 minutes

    1 large egg yolk

    2 tablespoons Splenda or other sugar substitute

    1 teaspoon vanilla extract

    Pinch salt

    1 cup nonfat milk

    1/2 cup whole wheat flour

    3 tablespoons white flour

    3 egg whites

    Nonstick cooking spray

    1 cup fresh raspberries

    1. In a medium bowl, whisk the egg yolk, Splenda, vanilla and salt. Alternately whisk in the milk and flour, stirring well after each addition to make a thin, smooth batter.

    2. In another bowl, whisk the egg whites until they hold stiff peaks. Gently and quickly fold them into the pancake batter.

    3. Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Drop about 2 tablespoons batter into the skillet for each pancake. Cook as many pancakes at once as will fit comfortably in skillet, turning when browned, about 3 minutes per pancake. Serve with raspberries.

    Nutrition facts per serving: 281 calories, 17g protein, 47g carbohydrate, 3.5g fat (1g saturated), 8g fiber

  • Andy Lyons

    Quinoa Tabouli with Roasted Sweet Potato

    Makes: 2 servings

    Prep time: 5 minutes

    Cook time: 18 minutes

    1 small sweet potato, peeled and cut into 1/2-inch dice

    1/2 teaspoon olive oil

    Salt

    Black pepper

    3/4 cup quinoa

    1/2 cup canned white kidney or cannellini beans, drained and rinsed

    1/4 cup fresh lemon juice

    1/2 cup chopped fresh mint

    1/2 cup chopped fresh parsley

    1. Preheat the oven to 375 degrees. In an 8-inch square baking dish, toss the sweet potato, oil, salt, and black pepper to taste. Roast for 16 to 18 minutes until tender, stirring often.

    2. Meanwhile, cook the quinoa according to package directions.

    3. In a serving bowl, combine the sweet potato, beans, quinoa, lemon juice, mint, and parsley. Toss to coat, season with salt and black pepper to taste, and serve.

    Nutrition facts per serving: 389 calories, 16g protein, 73g carbohydrate, 5g fat (1g saturated), 12g fiber

    Originally published on FitnessMagazine.com, April 2011.

     
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