Solenn Heussaff suggests laying off sugar to lessen the extra pounds

IMAGE @solenn on Instagram

Solenn Heussaff is already used to not having too much sugar in her diet, but every once in a while, she does treat herself to a piece of cake.


In the Heussaff-Bolzico household, Solenn Heussaff is the designated cook in the kitchen.

That's why when she and husband Nico Bolzico moved into a bigger home early this year, Solenn was particularly happy to finally own a bigger refrigerator and a stove. 

READ: Solenn Heussaff gives mini house tour of Casa #SosBolz

As a home cook, the GMA-7 actress-host has fun trying out different recipes.

"There are certain flavors that I like and I know, so I tend to always base around that when I’m cooking," she reveals to PEP.ph (Philippine Entertainment Portal) and GMANetwork.com on October 15, at an endorsement event with Nico.

"But when I wanna try something different and more intricate, I have a lot of...I buy a lot of cookbooks."

Cooking at home has always been Solenn's way to maintain a healthy lifestyle, so when it comes to making home-cooked meals, she suggests sugar as the number one thing to avoid. 

This includes food with carbohydrates that the body breaks down into sugar.

She says, "Sugar meaning [white] rice, because rice is high in sugar.

"Sugar is the biggest thing, so no drinks with too much sugar.

"Carbs is okay. I eat carbs once in a while. Like in the morning, I have bread. I even have brown rice."

READ: Erwan Heussaff reveals that one thing you must sacrifice if you're on a diet

Does Solenn have an alternative to sugar?

"I've gotten so used to 'no sugar.' My coffee is black.

"When you're baking though, you can't cheat… But of course, every once in a while, I crave for a nice piece of cake.

"Just don't have it every day. Once a week, ganyan."

Another diet tip the Kapuso star shares is eating "three heavy meals a day."

Solenn underlines, "Don't do merienda. Don't eat after 7 p.m. That's the best way."

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READ: Seven no-nos of healthy eating, according to Solenn and Erwan Heussaff


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