Two recipes by Jill de Jong author of the book Models do Eat
With contributions from ten different models, we all share our secrets to feeling healthy and looking great, and show that getting fit and the body you want doesn’t mean giving up delicious food.
We all had our own personal challenges staying in shape and dealing with health issues and some form of disordered eating. What we had in common was a desire to find better, more enjoyable ways to stay fit, healthy and beautiful.
In addition to being models we are knowledgeable health coaches, trainers and authors. Anyone can eat like a model and reap the benefits inside and out, Models Do Eat shows you how.
Exotic Quinoa Breakfast Bowl
Quinoa for breakfast might sound a little strange at first. But this flavorful and nourishing breakfast bowl is going to win you over. It’s easy to digest and will give you lots of energy for the day ahead.
Want to save time in the morning? Make a big pot of quinoa on a Sunday for the week. This recipe will only take 5 minutes to make when the quinoa is already cooked.
Ingredients (1 Serving):
1 cup cooked quinoa
½–3/4 cup almond milk or your milk of choice
1 teaspoon extra-virgin coconut oil
Pinch of salt
½ banana, sliced
2 tablespoons goji berries
Handful dried mulberries
Pure maple syrup (optional)
Put the quinoa and almond milk in a small pan, and stir in the coconut oil and salt.
Cook over medium-high heat for 3 to 4 minutes, or until heated through.
Transfer to a bowl and add the toppings. Drizzle with a little maple syrup, if desired.
EASY PEA-SY SOUP
Want an easy way to eat more veggies? Make a soup! After a bowl of this very-easy-to-make split pea soup I feel satisfied and full for hours. You can’t go wrong including split peas in your diet, as they are highly nutritious and rich in protein.
Ingredients (4 Servings):
7 cups vegetable broth
2 cups dried green split peas, picked over and rinsed well
1½ cups chopped yellow onion
1 cup chopped carrot
2 garlic cloves, minced
¼ teaspoon ground cumin
½ teaspoon sea salt, plus more to taste
¼ teaspoon freshly ground black pepper
2 bay leaves
Pinch of nutmeg
Optional toppings: shredded carrots, sliced scallionsDirections:
In a large pan or Dutch oven, combine all the ingredients and bring to a boil over high heat.
Reduce the heat, cover, and simmer for 1 hour, or until the peas are tender, stirring occasionally.
Remove the bay leaves and blend the soup until smooth using an immersion (stick) or traditional blender, then transfer back to the pan. Thin with water or more broth if desired.
Garnish with shredded carrots and scallions (if using), and add more salt to taste.