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As for how she got so ripped – we’re talking down 30kgs in 8 years, FYI – the 33-year-old singer credits a super strict eating regime. In fact, she took to Instagram over the weekend, to walk her 223k followers through her average daily fare.
“Usually” she starts the morning with a banana and a coffee with soy milk. For lunch, she’ll have a raw veggie plate with hummus. Dinner is chicken and salad or chicken and broccoli, and if she gets hungry throughout the day, she’ll snack on an apple and a second coffee (also with soy milk.)
It’s a pretty darn healthy diet, to say the least, but that doesn’t mean she never slips up (she is human, after all). In the same post, the former Aussie Idol contestant revealed she’d been a tad more indulgent recently.
“Today: breakfast – a coffee and a bowl of grapes. Lunch – leftover chicken Katsu Curry with rice. Dinner – Sesame Chicken and Satay Tofu with Asian slaw,” she wrote.
“Yesterday: breakfast – a bowl of peanut M&Ms. Lunch: Chicken Katsu Curry and rice. Dinner: Burger and truffle fries and about 72,000 bottles of champagne. And the night before that was pizza and pasta.”
“As you can see... I’m not really on my best behaviour right now,” she added.
Ricki previously told New Idea that she swears by regular cheat meals to reach her fitness goals.
“Mentally it’s important to treat yourself!” she said. “Once a week, I have a cheat meal – either a burger and fries, spaghetti Bolognese or carbonara.”
She also ensures to drink three litres of water per day and limits her meat consumption. “I eat fresh organic vegetables every day and have red meat once or twice a week.”
Most importantly, she avoids stepping foot on the scale: “I don’t weight myself. I never have,” she admitted.
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