Vegetarian Star

Actress Kristen Wiig has been around the block quite a few times tickling our funny bone.

It’s her fourth season on Saturday Night Live, but her CV includes Knocked Up, Walk Hard: The Dewey Cox Story, and most recently, Ghost Town.

Like the rest of us normal humans, she has an insane sweet and junk food tooth that drives her to the likes of Dark Chocolate Peanut M&Ms, lemon cupcakes, and “hot, melted cheesy sandwiches.”

But she’s only diet naughty once a week. For the other 6 days it’s tofu and jogging in Central Park. We’re not sure about the jogging, but the tofu part doesn’t sound like punishment at all.

From an interview with Women’s Health:

“I live between Central Park and the Hudson River, and those are two great places to walk and run. I also do yoga. A bunch of us have a private class once a week. When I’m working, I try to get something in a couple times a week. I’m a vegetarian; I eat a lot of tofu and soy. I drink a lot of water, and I’m addicted to cranberry juice. I do have a splurge day once a week when I can eat whatever I want. It’s good, because it helps you stay on track the rest of the week. In the beginning, I ate anything I could see. But it’s funny: The more you do it, the less you end up splurging.”

Read the rest of Kristen’s interview to learn more about this hilarious woman who claims to love Target just as much as her SNL character does.

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Rachel Ray and Emeril better be watching their backs. Kevin Nealon might be waiting for them, ready to attack with his carrot sticks as he apparently knows how to cook a mean chickpea taco. There’s a recipe on Nutrition MD attributed to the Saturday Night Live and Weeds actor.

He once made fun of meat eaters by saying:

“I can’t wait for meal time when I can chow down on the decomposing corpse of a tortured animal. I like knowing that eating meat makes me four times more likely to have a heart attack or stroke.”

Kevin Nealon’s Chickpea Tacos

1 small onion, chopped
1 tablespoon olive oil
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
1 15-ounce can chickpeas, drained
3 – 5 tablespoons salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 dash cayenne pepper, or to taste
8 – 10 taco shells

In large saute pan, heat oil over medium heat.

Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chickpeas slightly with a fork for better texture.

Fill shells evenly with mixture from saute pan. If desired, top with any of the following: chopped tomatoes, shredded soy or rice cheese, low-fat guacamole, shredded lettuce, hot sauce, or salsa.

Calories: 0
Fat: 0 g
Saturated Fat: 0 g
Calories from Fat: 0%
Cholesterol: 0 mg
Protein: 0 g
Carbohydrates: 0 g
Sugar: 0 g
Fiber: 0 g
Sodium: 0 mg
Calcium: 0 mg
Iron: 0 mg
Vitamin C: 0 mg
Beta Carotene: 0 mcg
Vitamin E: 0 mg

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