Eat your way to stay slim like diva Efya

I felt so cheated watching Ghana’s celebrity singer Efya looking slim in her video. Aww how I wished but again I have followed other big shots like the Kardashians and have learned how celebrities carefully chose what went down their throat, even the manner in which they ate! Staring at my bowl of well garnished brown rice and veggies sauce, I breathed in the aromas and tasted the first bite.


Then I got distracted checking e-mail on my phone. Ten minutes later I looked up from the screen and realized my beautiful dinner was gone. Oh, I’d eaten it, all! Oh I’d been so focused on tiny distractors that I’d not noticed it vanish into my tummy, let alone enjoy it.  Even worse, I didn’t feel satisfied! So first rule is – take your time to enjoy your meal.

Again from my most cherished magazines, I spotted some tips to keep frame nice and slim while still savouring sumptuous self-made recipes without sweat.

So let’s start with eating the right stuff only to stay sexy slim like Efya and Kim but to also stay healthy:

  • Eat grains with veggies – This is not only filling but tasty and colourful
  • Eat fruits in place of snacks – Snack are processed foods which is a store of fats and too much salt! So you may want to cut it down considerably.
  • Exercise – As you take a second look at what you stuff your body with, don’t forget to do the stretches and jogging. It will do you a lot of good.

Now yummy time:  think you can consider trying this …


Sauteed Shrimp and Mushrooms on Smashed New Potatoes and Peas



Sauteed Shrimp and Mushrooms on Smashed New Potatoes and Peas

Makes: 4  servingsPrep 40 minsStart to Finish 40 mins 


  • 1 1/2 pounds  small (2 inches in diameter) red and white new potatoes
  • 3 tablespoons  extra-virgin olive oil
  • 1 10 ounce box frozen peas, thawed
  • 8 ounces  small white or mushrooms, ends trimmed and quartered
  • 4 tablespoons  dry white wine
  • 1 pound  large shrimp, peeled and deveined
  • 1/4 cup  small fresh mint leaves


1. Place potatoes in a 4-quart pot and cover with cold water by 2 inches. Bring to a boil, add salt, and simmer until potatoes are tender, about 25 minutes. Drain in a colander and return potatoes to pot with 1-1/2 tablespoons oil; coarsely mash with fork. Stir in peas; salt and pepper to taste. Keep warm, covered.

2. Heat 1/2 tablespoon oil in a large nonstick skillet over moderate high heat until hot but not smoking. Add mushrooms and saute, stirring, until golden brown, about 4 minutes. Add 2 tablespoons wine and cook until liquid evaporates. Transfer mushrooms to a bowl. Add remaining 1 tablespoon oil and the shrimp to skillet; saute over moderately high heat, turning once, until golden brown and almost cooked through, about 2 minutes. Add remaining 2 tablespoons wine and cook until liquid evaporates. Transfer to bowl; salt and pepper to taste.

3. Serve shrimp and mushrooms over potatoes. Sprinkle with mint leaves. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)380,
  • Fat, total(g)13,
  • chol.(mg)140,
  • sat. fat(g)2,
  • carb.(g)41,
  • fiber(g)7,
  • pro.(g)27,
  • sodium(mg)230,
  • Percent Daily Values are based on a 2,000 calorie diet

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