How To Lose Weight Eating Like Marie Antoinette

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Kirsten Dunst indulges in the sweet life of Marie Antoinette. 

You may recall Marie Antoinette from your history class as being the Queen of France who was beheaded during the French Revolution, or you may know her best for Sofia Coppola’s exaggerated interpretation of the late Queen’s life in her 2006 film headlined by Kirsten Dunst as the titular role of Marie Antoinette. Often, when you think of the last Queen of France you imagine her opulent gowns, pompous wigs, and tables upon tables of colourful desserts. This was a queen who lives for excess, and yet, she was capable of maintaining a very slim waist 58cm (23in), for the majority of her life. Despite being known for devouring cakes and hot chocolate for breakfast. So how exactly did she achieve this sort of sorcery?

Karen Wheeler, author of the diet book, The Marie Antoinette Diet: Eat Cake and Still Lose Weight, let’s us in on a little secret. It’s not simply portion control (although that too matters), but rather the time of day you consume said sweets.

The queen was known for consuming most of her sweets first thing in the morning. Sugars, when consumed early in the morning, are more likely to be turned by the body into energy since we do most of our daily activities during the morning and early afternoon. Consuming sugars later during the day and especially at night somehow triggers the body to instantly turn those sugars into fat since we’re least likely to be burning calories at that hour (most people are likely to be getting ready to go to bed after dinner).

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More sweets for the queen!

Karen Wheeler also stresses the importance of a light dinner, and how we should aim for 12-hr. Fast (meaning that you don’t eat past 8-pm and your next meal would be breakfast the following morning).

Although these claims may seem a bit off for some (especially for those who love to snack!). But it does make sense as to why this plan would actually work in losing weight or maintaining your ideal weight without having to actually diet (meaning cutting out the things we crave like carbs and sugars). Ideally, one’s digestive system should have a resting period 10-12 hours at night for it helps you sleep better and it allows your body to truly relax.

But one thing that Wheeler stresses most of all, is always to eat food at its natural state meaning no over-processed junk food, trans-fats, or vegetable or polyunsaturated oil. Another helpful tip? No drinking your weight in sugar (or alcohol).

So in conclusion, yes, you’re allowed to your cake and eat it took, but just know when to eat it and cut out all the other baddies. After all, we could all learn a beauty trick or two from one of history’s most fashionable monarch. Marie Antoinette knew how to party, but she also knew how to rock a stunning figure.

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One of the most famous portraits of the actual Marie Antoinette, last Queen of France.

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Recipe: Pumpkin Pie Parfait

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Photo courtesy of weelicious.com

October is the month where we all put our summer clothes away and eagerly take out our sweaters, boots, and apply earth-toned lipstick to our lips, holding an infamous pumpkin spice latte in our hands. Nothing says Autumn like pumpkin and pumpkin spice. To celebrate Autumn’s arrival why not try out this super easy no-bake dessert? It’s one of my favourites and a total crowd pleaser.

Makes 6-cups

Ingredients:

1 ¾ Cups Cold Milk (you can substitute it with lactose-free milk or coconut milk if you prefer)

1 Box (4-serving size) Vanilla Instant Pudding

1 Cup Canned Pumpkin

½ teaspoon Pumpkin Spice

1 Package (8-oz.) cream cheese, softened

¾ Cup Powdered Sugar

1 ½ Cups Whipping Cream

1 Box of Keebler’s Sandies

½/ stick of butter (melted)

Directions:

In a medium bowl, stir milk and pudding mix with whisk for 2 minutes. Stir in pumpkin and pumpkin spice. Refrigerate until ready to assemble parfaits.

In a blender put in the Sandies till they’re blended to crumbs. Then take a medium bowl and mix the crumbs with the melted butter. Once the two ingredients are assembled, place these at the bottom of the cups.

Now take another medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until blended smooth. In a chilled large bowl, beat heavy cream on high till the whipping cream stiff peaks form. Fold whipped cream into the cream cheese mixture.

In each of the 6 parfait glasses, spoon ¼ cup pumpkin pudding, top each with 6 tablespoons cream cheese mousse mixture. Repeat layers. Refrigerate for 2 hours or until serving time. Just before serving, top each parfait with a Sandies’ cookie.

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Make Tiramisu like a True Italian! Easy Recipe to Enjoy & Wow Dinner Guests!

Tiramisu is one of Italy’s most famous desserts. The literal translation of the word, “tiramisu” is “pick me up,” which is what the cake is intended to do having both coffee and alcohol in it. This dessert originated in Northern Italy, more specifically the Veneto-Treviso area. There are various recipes floating around the internet, but nothing comes close to giving you the authentic taste than this one.

This dessert isn’t a quick one to make, despite the fact that it doesn’t require baking. So plan to make this when you have time to spare. But let me assure you, it’s worth every moment spent when you take the first taste of this mouth-watering cake.

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Prep time: 1 hr. 30 mins.

Refrigeration time: 3-4 hours for best results

Servings: 8-10

Calories: 500 per serving

Ingredients:

6 Large Eggs

1 ½ Cup Sugar

1 pound Mascarpone cheese – room temperature

1 ¾ heaving whipping cream

2 packages of Savoiardi (Italian Lady Fingers)

2 cups espresso

1 cup Amaretto Di Saronno Liquor

2 ounces cocoa for dusting

Directions:

Take a glass baking tray (about 9 inches in length) that’s got a rectangular shape and begin placing the Savoiardi biscuits upon the tray in a row till the whole tray is covered.

Combine the 1 cup espresso with the 1 cup Amaretto in a bowl and mix the two together using a table spoon.

Slowly take small spoonfuls and let it fall on the Savoiardi. The biscuits need to be slightly soaked, not drenched! So it’s soft but not mushy! Set this aside.

Be sure to wash eggs thoroughly before cracking them open and separating the yolk from the white. Combine the six egg yolks with one cup sugar in the top of a double boiler, over boiling water. Stir constantly for five minutes. Once you are done, remove the yolks from the heat and whip them until they become thick like a custard cream.

Add the Mascarpone to the whipped yolks. The cheese may be thick, so beat for a few minutes till it becomes seamless with the whipped yolks leaving no chunks.

Take a separate bowl and add heavy cream with half cup sugar and whip till it peaks. (You can test out if the whipped cream is good to go by placing a fork in the center. If it remains standing up, it is ready).

Add a layer of Mascarpone with the whipped yolks over the Savoiardi.

Add another layer of Savoiardi on top and soak these with the espresso and Amaretto mixture as you did before.

Fold the remaining Mascarpone with whipped yolks with the whipped cream. Add this layer on top till you use it all.

Dust cocoa powder on top.

Refrigerate for 3-4 hours or overnight for best results.

Enjoy!

By: Azzurra Nox