Jennifer Franciotti reveals her life-long battle with weight – Find out her secret health recipe

How did Jennifer Franciotti lose weight?

Viewers can’t help but be inquisitive about the activities that lead to a TV journalist’s noticeable weight reduction when they see them on TV.

And Jennifer Franciotti is the recent news anchor to undergo what appears to be a bodily change.

Jennifer is a reporter and anchor who has worked for WBAL-TV for several years as a weekday morning reporter and anchor.

After nearly three years in the air delivering helicopter traffic updates for the station through Metro Networks, she joined WBAL-TV in 2001.

Jennifer Franciotti’s weight loss secret

Franciotti has fought with her weight her entire life—she’s gained and lost 25 pounds several times throughout her life.

As for the recent, she lost 25 pounds around early 2019.  

She’s fortunate that it’s never gotten to the point where it’s harmed her career.

That being said, she is cautious about what she eats, so she cooks with a health-conscious mindset, which begins when she leaves the house at 2:50 a.m. and ends at 5 a.m.

Further, Franciotti exercises every day–she enjoys walking. 

“Every day, I walk two to four kilometers. On days when I’m anchoring, I’ll take a stroll in between my live hits in the studio. While we have a break between shoots, I put on my tennis shoes, and when I’m reporting and out in the field, I walk between 6 and 6:45 a.m. whenever I can before getting ready to go back on the air.”

> Also Read: Meryl Streep’s weight loss experience

Her diet plan – secret health recipe

Franciotti is usually seen in the kitchen, churning up healthful delicacies like taco soup based on a Weight Watchers recipe to lasagna.

And if you are into having a healthy body like Franciotii, consider eating the following meals at regular intervals.

> Also Read: Belinda Carlisle’s plastic surgery

Lasagna

Drain 1 lb. extra-lean ground beef in a big pan.

Combine 1 large diced onion, 4 cloves of garlic, 2 stewed tomatoes, and 1 32-oz.sauce in a large mixing bowl. Cook for 20 minutes over low-medium heat, stirring occasionally.

Ricotta, Parmesan cheese, and oregano should be combined in a separate bowl. 

Begin stacking in a 9×13 pan.

Then, start with a layer of sauce on the bottom and three noodles on top. Spread a thin layer of the ricotta mixture on top of the noodles.

After that, cover with a layer of beef sauce and a layer of mozzarella cheese. Toss in another three noodles. 

Lastly, cover with aluminum foil and bake for 45 minutes at 425 degrees F. Uncover and bake for a couple of minutes until the cheese is golden and bubbling on top.

Allow it cool for at least 10 minutes before slicing it into eight pieces.

Taco Soup

Drain 1 lb. of extra-lean ground beef or extra-lean ground turkey and put it in a large soup pot.

Combine 1 big sliced onion, 2 garlic cloves, 2 cans of stewed, 1-quart black bean can, 1 can kidney beans, 1 cannellini rinsed bean, 1 can corn, 1 packet ranch dressing powder, 2 tbsp chile powder in a large mixing bowl, and thoroughly combine them.

Bring to a boil, then reduce to a low temperature. Allow for 30 minutes of simmering.