Katie Lee spends every day surrounded by food. Whether she's working on recipes for her next cookbook, or trying a dish on her cooking-meets-daytime-talk-show, The Kitchen, the temptation to snack (and snack, and snack) is all too real. And on top of that, she's the host of Cooking Channel's Beach Bites, meaning she spends plenty of time in a bikini — and looking Sports Illustrated Swimsuit Issue-caliber fit in it.
While we all know, deep down, that a bikini body is just you rocking your two-piece, it's understandable to wonder what her secret is. What work goes into staying fit like that, and does it require superhuman willpower and a level of sacrifice no mortal can endure?
In a recent interview, Lee shared exactly what she does — and the one treat she can't turn down.
She Sticks To The Same Breakfast Every Day.
Lee starts the day with plenty of protein and probiotics. Every morning, it's the same thing: fruit, Greek yogurt, and granola.
She Swears By Fresh Snacks.
If she's feeling snack-y between meals, the Food Network star skips the vending machine and opts for fresh fruit, a handful of nuts, or raw vegetables. "My favorite snack is the same snack my mom made me after school – an apple with peanut butter," she said.
She Keeps It Lean For Lunch And Dinner.
Since her day job requires a lot of tasting as she cooks, Lee sticks to a salad for lunch most days. Dinner is when she mixes things up. Some of her go-to weeknight meals: chicken parm, grilled fish, and Chinese takeout.
She's Got This In Common With Gwyneth Paltrow.
Lee's a huge fan of the Tracy Anderson Method, which Paltrow credits for her lean physique. She follows the trainer's 90-minute routines five or six days a week. "It is a time commitment, but I eat so much at work that I have to balance it out," Lee explains. "There are definitely days when I don't feel like it, but I remind myself, when have you ever gone to the gym and said, 'I wish I didn't come?' Never!"
She Cuts Herself Some Slack.
Though Lee tends to eat healthy for the most part, that doesn't mean she bakes up dishes she never tries. The cook can't resist eating Peeps straight out of the package, and when the brand recently asked her to whip up a few desserts at the South Beach Wine and Food Festival, she turned to a recipe she makes every spring — seven-layer bars — topping them with coconut-flavored marshmallow chicks. "I don't feel bad about having a little indulgence," she said. "I just work it off."
After all, once you've gotten through Anderon's endless arm circles and donkey kicks, you deserve a treat.
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