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This Diet Could See You Fit Into That Little Black Dress Just In Time For Christmas
Nadia Sawalha's latest book 'The Little Black Dress Diet' claims to help you slim down without sacrificing the foods you love.
Outspoken 'Loose Women' star, Nadia Sawalha is crediting her latest book for helping her reach her ideal body weight.
The 51-year-old TV personality has spoken openly about her struggle with yo-yo dieting, even admitting her personal issues with her weight began to affect her confidence in the bedroom, but says she is feeling sexier than ever after finding herself at a healthy size 12.
"Four years ago, I slimmed down to a size 8 but it meant missing out on wine and nights out with the girls," she told the Daily Mirror newspaper in a candid interview.
"After years of faddy diets and counting calories, I’ve finally realised that I’m a certain body shape and that I feel most comfortable at size 12 while eating well and exercising enough."
Now, Nadia refuses to count kilos after getting rid of her scales on Loose Women back in March. Instead, she judges her weight on whether her clothes fit and uses her favourite black dress - which is a size 12 - to keep her on track.
Nadia's weight-loss experiences have inspired her to write her new book, 'The Little Black Dress Diet', which is aimed at help you fit into your Christmas party dress.
With the perfect mix of tasty and healthy recipes, the book sees fry-ups, burger and chips and even banana bread! Not to mention some skinny juices to keep you going.
What's more, she has devised a three-day emergency diet, but insists this shouldn't be used long-term.
Published by Kyle Books, retail price £14.99, photography by Maja Smend.
Despite her healthy recipes, Nadia still credits the majority of her weight-loss to good ol' exercise and encourages everyone to do some form of exercise every day.
She told the Mirror: "Walking boosts weight loss and is low impact, or you can dance, play tennis, have wild sex for 20 minutes a day, go to the gym – it really doesn’t matter as long as you actually do it.”
"I won’t go to bed until I’ve done my 10,000 daily steps. Even if that means walking around the garden a bit or running up and down the stairs a few times."
We've rounded up just some of her tastes recipes, that look too delicious to resist.
Fry-up in a Pan
If you’re feeling delicate you’ll like this idea of bunging your fry-up in one pan. You can crash on the sofa while it’s cooking in the oven…
216 Calories | 8.9g Fat | 2g Saturates | 1.4g Sugars | 0.7g Salt
500g potatoes, diced
1 tablespoon olive oil
16 cherry tomatoes
200g button mushrooms
sea salt and freshly ground
Preheat the oven to 200°C/gas mark 6. Put the potatoes in a large non-stick, ovenproof pan or roasting tin, drizzle with the oil and season to taste. Bake for 30 minutes.
Then add the tomatoes and mushrooms and bake for a further 20 minutes, or until the potatoes are tender.
Remove from the oven, make four holes and crack an egg into each one.
Return to the oven for 3–8 minutes, depending on how you like your eggs.
Vanilla and Pear Custard Tarts
Can somebody please make sure that whichever man, woman or child it was who invented light puff pastry gets knighted!
Lower in calories with up to 30 per cent less fat than standard pastry, this lets you enjoy pudding without piling on the pounds.
117 Calories | 4.5g Fat | 2.2g Saturates | 6.4g Sugars | Trace Salt
1 large ripe pear
100g ready-rolled light puff
4 tablespoons low-fat custard mixed with ½ teaspoon vanilla extract milk, for brushing
½ teaspoon ground ginger
mixed with 1 teaspoon icing sugar
Preheat the oven to 220°C/gas mark 7. Line a baking tray with baking paper.
Cut the pastry into four equal rectangles. Then lay them out onto the baking tray, giving them each a bit of breathing space. Using the tip of a sharp knife, lightly score a border 5mm in from the edges of each rectangle, taking care not to cut all the way through.
Peel, core and slice the pear. Spoon the custard onto the pastry within the border, then lay the slices of pear on top.
Brush the outer pastry border with a little milk. Then sprinkle with the ginger–sugar mix and bake for 10 minutes, or until the pastry is puffed up and golden.
Veggie Curry in a Hurry
Oh boy, this is good, and on the table in under half an hour. Using lots of onion, garlic, curry paste and coconut milk really takes the rather bland chickpea to a whole new level, so it actually tastes delicious as well as being good for you.
285 Calories | 12g Fat | 6.7g Saturates | 4.4g Sugars | 1.8g Salt
1/2 tablespoon olive oil
2 onions, sliced
4 garlic cloves, sliced
1 teaspoon ground cumin
1 teaspoon curry powder
2 tablespoons madras curry paste
3 potatoes, peeled and roughly chopped
400g can chickpeas, rinsed and drained
200ml hot vegetable or chicken stock
400ml can light coconut milk
300g fresh spinach sea salt and freshly ground black pepper
Heat the oil in a large frying pan or wok (with a lid) and fry the onions and garlic until softened.
Then add the cumin and curry powder and stir for 30 seconds.
Add the curry paste and fry for 1 minute, then the potatoes, cooking for a further minute or so.
Add the chickpeas, stock and some seasoning. Bring to the boil, then reduce the heat to a simmer, cover with a lid and leave to gently pop and bubble for 10 minutes. Remove the lid and cook for a further 20 minutes, or until the potatoes are cooked through.
Pour in the coconut milk and let it bubble for 1 minute. Then stir in the spinach. Serve with your favourite steamed green vegetables.
All recipies taken from Nadia Sawalha’s Little Black Dress Diet by Nadia Sawalha. Published by Kyle Books, photography by Maja Smend.
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