Ricki Lee Coulter has shown off her latest dramatic transformation  this time achieved by makeup. She famously shed a whopping 30 kilograms back in 2009.The 36-year-old songstress showed a radically different before-and-after DIY makeup transformation  via Instagram on Sunday, ahead of her performance on Dancing With The Stars: All Stars. 

She captioned the post, ‘Before & After ..I got up bright & early to do my hair and make up. This is one of my favourite looks I’ve ever done on myself! So different for me, but I LOVE it! Now off to the studio for dress rehearsal’. 

Last month the singer showed off her figure in a black bikini, in a throwback photo posted to Instagram. In the image, Ricki-Lee luxuriated in the crystal clear waters of Santorini, Greece. Wow! Last month the singer showed off her figure in a black bikini, in a throwback photo posted to Instagram

Ricki-Lee looked stunning in the skimpy swimwear, which showcased her slender physique. She appeared to go makeup free, and had a pair of sunglasses on to protect against the glare. The Can’t Touch It singer wrote in her caption: ‘I wish I could click my fingers and be in Santorini right now!’  

Va va voom! The Can’t Touch It singer wrote in her caption: ‘I wish I could click my fingers and be in Santorini right now!’Ricki-Lee lost a staggering 30 kilograms back in 2009, dropping from a size 14 to an eight, and has kept the weight off. Pictured in 2004 at the finale of Australian Idol where she made it to the final seven

During a question and answer session with Instagram fans, the songstress revealed the secrets behind her enviable figure, and exactly what she eats in a day. She consumes a diet of fruit, vegetables, chicken and fish, and only eats red meat once a week.

The powerhouse songstress revealed that she follows the same breakfast and lunch each day, but varies her dinner, depending on her mood and how keen she is on cooking.

Breakfast consists of a banana and coffee with soy milk and one sugar, while a mid-morning snack is either a nectarine, orange or red seedless grapes.Lunch is a bowl filled with carrot, hummus, cherry tomatoes, pickled onions and a can of tuna, seasoned with tablespoons of homemade ginger sauce.   

Dinner options include peanut butter chicken in lettuce cups or with broccoli, a Mexican chicken salad bowl with guacamole and hot sauce, grilled fish with salad or green vegetables, and sesame soy garlic chicken with broccoli. 

On her ‘red meat day’, Ricki-Lee goes for either lamb cutlets with lemon broccolini and sweet potato, or steak with green beans and grilled cherry tomatoes.Ricki-Lee abstains from any complex carbohydrates, apart from sweet potato, and drinks three to four litres of water a day.  

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