The world knows her as a top swimsuit model. We know her as the quick-witted mastermind behind So Delushious, her drool-inducing food blog. Christine Teigen, who goes by Chrissy, is a boss in the kitchen and a hot commodity in the modeling world (she was dubbed "Rookie of the Year" in Sports Illustrated 2010 Swimsuit Issue). She's also the first to admit that her long, lean limbs and killer bod take hard work. After Teigen launched a successful low-carb diet to prep for a major photo shoot last summer, we requested her arsenal of low-carb recipes for ourselves. The supermodel happily revealed her top five—all in her own words!
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Grilled Portobello with Arugula and Tomato
"I love portobello mushrooms. 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. Sometimes I feel like I need to pair this with something [else] to make it a real entrée, but I've had this a few times now and my belly always ends up very full and happy."
4 portobello mushroom caps
2 handfuls arugula, usually half a bunch
4 tbsp. butter
1 tbsp. olive oil
2 cloves garlic
Salt and pepper
1 large tomato
1 c. shredded parmesan cheese
1/2 c. marinara sauce (your favorite)
1/2 lemon, juiced
Remove the stems and insides of the mushroom caps with a spoon. In a food processor, add arugula leaves and whole garlic cloves. Puree. Add the butter, lemon juice, dashes of salt and pepper and olive oil. Puree. Generously spread the arugula butter onto the inside of the mushroom cap. Add a small spoonful of marinara sauce, then a slice of tomato. Sprinkle top with parmesan. Bake at 400 degrees for 10-12 minutes.