Daphne Oz is marking a health victory nine months after giving birth.
Oz, 34, shared with her Instagram followers Wednesday that she has lost nearly 50 pounds following WW, formerly known as Weight Watchers.
"I still have a way to go, but my aim to feel strong in my skin, energetic for my kids, and to love the way my clothes fit have been my guide," wrote Oz, who gave birth to her daughter, Gigi, her fourth child, in August 2019.
Oz announced in February that she had joined WW as an ambassador and is working with a WW coach. She has since shared updates of her wellness journey on Instagram, posting photos of her workouts and food.
MORE: What to know about yacon syrup, the natural sweetener Daphne Oz is 'obsessed with'The "Mom Brain" podcast co-host described WW as a "welcome guide" for her, especially during the past few months when she and her family have been at home due to the coronavirus pandemic.
"[It's] been such a welcome guide for me, particularly in the last couple of months when it's been kind of like a free for all, home a lot," she said in an Instagram Live with her WW coach. "In my old mindset, I might have gone back to emotional eating, back to stress eating. I might have gone back to celebration eating, even in the little moments. To have those guardrails in place has been so critical."
"It's within our grasp to have a healthy relationship to food freedom, which is I think one of the coolest concepts that initially drew me to WW," said Oz.
Oz, a host of "The Dish on Oz," is also sharing some of the recipes that have helped her lose weight, including a WW-friendly recipe for sweet and spicy pulled chicken thighs.
Here also is Oz's recipe for "Better brownies."
Makes 24 servings.
Ingredients:
3 tablespoons unsalted butter melted, divided
15 oz canned black beans, drained and rinsed
1 large uncooked sweet potato
2 large eggs
1/2 cup dark brown sugar, packed
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/3 cup black coffee
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon sugar, powdered (confectioner's)
Directions:
Preheat the oven to 350°F.
Lightly coat 24 cups of a mini-muffin tin with 1 tbsp melted butter.
Puree the black beans in a blender or food processor until smooth and creamy.
Measure 1/2 cup of black bean puree and reserve the remaining for use with tacos or nachos or as black bean dip.
Prick the sweet potato a few times with a fork and microwave until it is completely soft and tender, about 7 minutes.
Scoop out the flesh, set 1 cup in a large bowl, and add the black bean puree. Whisk in the remaining 2 tbsp melted butter, eggs, brown sugar, and vanilla.
Add the chocolate chips to a small bowl and pour the hot coffee on top. Stir until melted, then add it to the sweet potato mixture.
In another bowl, combine the cocoa powder, baking soda, and salt. Add the cocoa mixture to the sweet potato mixture and stir until just combined.
Use a spoon to fill the muffin cups three-quarters full (you'll have enough batter for 24 mini-muffins).
Bake for about 12 minutes, or until a cake tester inserted into the center of a brownie comes out with a few moist crumbs attached and the brownies resist light pressure.
Let the brownies cool in the pan for about 5 minutes, then turn them out onto a wire rack to cool. Repeat with any remaining batter.
The brownies will keep in an airtight container for up to 3 days.
Recipe reprinted with permission from WW.
