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Lara Spencer

The Insider anchor and mother of two gives the inside dish on her daily diet.
Lara Spencer

BREAKFAST
I'm up at 7 a.m. I make some hazelnut coffee in my new one-cup coffeemaker (I'm obsessed!) and start some French toast for my little ones, 4-year-old Duff and 1-year-old Kate. I take three bites of Duff's French toast, which he has informed me isn't as good as the kind his dad makes. I'm not surprised: My hubby, David, is a great cook! Today's my once?a?week tennis lesson, from 8 to 9 a.m. I try to be athletic.

MORNING SNACK
I eat some yogurt and drink a Fresca on my way to work. If I don't eat something after I work out, I get shaky and cranky?not a good combination when you're a television host. During hair and makeup, I drink a bottle of water. I'm trying to drink more water and eat fewer salt-and-vinegar chips (my weakness).

LUNCH
I'm on the set at 11 a.m., waiting for Pat O'Brien to get onstage in Los Angeles so we can shoot our bicoastal show. It's a perfect time for a cup of minestrone soup from the deli next to our Times Square studio.

AFTERNOON SNACK
I'm eating out of boredom, but at least I'm healthy about it: I'm having a Greek salad I brought in from a grocery near home. My hair and makeup team has a bag of salt-and-vinegar potato chips, and I don't eat a single one. Victory!

DINNER
David has roasted a pork tenderloin in a sesame marinade from Whole Foods. It's tangy and spicy and I love it! I have some couscous on the side and a big glass of Liberty School Cabernet Sauvignon. I have a great husband and a full belly. Time to get the kids in the bath and into bed, then maybe I'll reward myself with a little Ben & Jerry's Karamel Sutra ice cream. Heck, yeah! A girl's gotta live, right?

 

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