We get asked so many questions about our diet, whether we are vegan, do crash diets, don’t eat carbs so we thought we would dedicate one part of our #FITSPO series to our Diet. The truth is Devin and I are by no means strict with our diet, however we do naturally gravitate towards healthy and fresh food like salads, smoothies and sushi. Growing up in Hawaii and Australia, we were brought up eating fresh produce, lots of veggies, fruit and meat. We believe it’s all about moderation, portion control and a balanced lifestyle. People often ask if we go on special diets or starve ourselves before big photoshoots, but we love food way too much for anything of the sort. Apart from that, our entire life is a photoshoot, so we have to be conscious of our health and appearance at all times.
In this part of our #fitspo series we are giving you a breakdown of our diets, our favorites restaurants around the world and some of our favorite recipes!
Devin and I are ALWAYS together so we are pretty much on the exact same diet but what we eat definitely changes depending on where we are in the world! Here are some examples of our day to day diet:
LA: Breakfast: smoothie; lunch; salad, dinner; sushi
BALI: Breakfast: omelette and fruit, watermelon and pineapple or carrot and ginger juice; Lunch: nasi goreng or gado gado salad, dinner: Indonesian duck, mushroom salad.
MIAMI: Breakfast; granola, berries and yoghurt, Lunch: quinoa salad, spinach, corn, chicken, Dinner; pasta or steak and vegetables (we are naughty with dinner in Miami)
SYDNEY: kale breakfast salad and fresh juice, Lunch; spinach salad (recipe below) Dinner; chicken schnitzel and salad.
SYDNEY Ruby’s Diner Waverley for breakfast, Fratelli for dinner (Italian)
LA Joan’s on Third or Mauro’s Fred Segal for lunch, Asanebo Sushi for dinner
NYC Lucien for dinner, HU Kitchen for lunch
MIAMI Jugo Fresh, Cecconnis Soho for dinner
BALI Sisterfields for lunch, Bambu for dinner
TRAVEL DIET TIPS:
– Always bring your own healthy meal on the plane, don’t rely on the airline for healthy options. Also, bring your own snacks like almonds, cranberries or carrots and celery.
– Drink A LOT of water while traveling, your skin and hair will thank you later.
– Bring your own tea bag on the plane, our favorite is chamomile.
– At the hotel don’t be afraid to ask for a customized meal, especially when ordering room service, most of the time they will be accommodating. Order something delicious, fresh and healthy rather than the chicken fingers and fries.
– It’s easy to gain a few pounds on vacation because you want to live large, eat and drink as much as you want. We are all about eating delicious food in moderation so we just keep our portions in mind, you don’t always have to eat everything on the plate, especially in the US where the portions are big enough for 3 people!
– Google organic and healthy restaurants in your area and go on an adventure. With the new health kick trend in large cities there are so many great restaurants opening up that won’t necessarily be in your hotel!
-We feel so naughty when we do it but we do indulge in desserts and unhealthy food from time to time (we’re only human), not to be a bad influence but these are our favorites
-UMAMI BURGER AND IN AND OUT BURGER
-COOKIES (NATASHA) CANDY (DEVIN) MAX BRENNER CHOCOLATE (SYDNEY) CHOCOLATE SOUFFLE
Some of our favorite recipes from around the world.
1-2 cups coconut water or almond milk
1 acai frozen smoothie packet (available at most health food stores like Whole Foods, be sure to get no sugar added!)
1 frozen banana
1 tbs. chia seeds
1 tsp. maca
Your favorite vanilla protein powder dash of cinnamon
Kale Breakfast Salad for Two Ingredients:
2 cups loose leaf kale
1 tbsp. extra-virgin olive oil
Juice from half a lemon
Semi raw broccoli to your liking
1⁄4 cup parsley, finely chopped Dressing
1⁄2 cup extra-virgin olive oil
2 tbsp. Champagne vinegar
1 tsp. Dijon mustard
1 tsp. honey
1/4 tsp. sea salt plus more if needed Pinch of freshly ground black pepper For poached eggs:
2 cold eggs
I tsp. kosher salt
2 tsp. white vinegar
1⁄4 cup toasted almonds, halved
The secret to a great tasting kale salad is marinating it ahead of time. Half an hour is long enough for the kale to get a bit softer, so make sure to massage into every leaf a combination of the oil and lemon juice. Meanwhile prepare the vinaigrette dressing, in a blender combine the oil, vinegar, mustard, honey salt and pepper and pulse a few times. Taste and correct flavor by adding either more salt or pepper. Add the rest of the salad ingredients to the kale, leave a tsp of the dressing aside and with the rest drizzle over the salad and toss. Either use hard boiled eggs that you can slice on top of your salad or you may choose to poach your eggs. Use a two-quart saucepan to heat water and add the salt and vinegar to the boiling water. Using a spatula stir the water and then drop eggs one at a time to the center of the whirlpool that you’ve created, then cover the saucepan and turn off the heat and let it poach for about 5 minutes. Add the egg to your salad and drizzle with some of the dressing. Sprinkle with the almonds.
Spinach Quinoa Salad Serves 3
Ingredients for Salad:
2 lb. butternut squash/pumpkin, peeled, cubed
4 tbsp. extra-virgin olive oil Pinch Kosher salt
6 cups loosely packed spinach leaves or mixed lettuce leaves
1 cooked beetroot, cubed 4 cherry tomatoes 1⁄2 cup goat cheeses, crumbled 1⁄2 halloumi cheese, cubed 1⁄4 cup pine nuts
1 cup quinoa
Dressing: 8 tbsp. extra-virgin olive oil 4 tbsp. balsamic vinegar 4 tsp. Dijon mustard 2 tbsp. freshly squeezed orange juice 4 tbsp. date sugar/brown sugar
A few pinches fine sea salt Place pine nuts on silver foil and broil for a couple of minutes, do not brown or burn, they will turn bitter. Remove from oven and set aside. Turn oven to 400 ͦF, place squash/pumpkin on parchment paper, drizzle with oil, sprinkle with a pinch of kosher salt, and transfer to the oven on center rack, roast for 15 then toss them over to brown the other side for another 15 minutes. Remember, every oven is different so cooking time may vary. Cook 1 cup of quinoa according to instruction on the packet. In the meantime prepare the salad dressing, whisk together in a small bowl the oil, vinegar, mustard, orange juice, date sugar or brown sugar, and fine sea salt. Taste and correct flavor adding more salt if necessary. Place spinach leaves in a serving dish, add at least one cup of cooked quinoa and toss. Then add the beetroot, goat cheese and halloumi, cherry tomatoes, very delicately place the cooked squash/pumpkin on top of salad, and scatter the pine nuts and drizzle the dressing on top.
Cajun Trout with Side of Spinach Serves 2
2 whole Rainbow trout filet, with skin on one side
1 tsp. extra-virgin olive oil
1 tsp. Cajun seasoning
1 stalk scallion, finely chopped 1 lemon, halved Spinach Side: 2 tbsp. extra-virgin olive oil 2 garlic cloves, minced 1 pound spinach, thoroughly rinsed Sea salt and freshly ground pepper
Heat a medium-size pan over medium-high heat. Add the oil and after a minute add garlic and sautee for about a minute longer before adding the spinach. Once the spinach has wilted (only a matter of seconds) season with a pinch of salt and pepper. Taste and correct flavor adding either more salt or pepper. Set aside. Turn oven to broil and place rack about 6 inches from heat. Pat the fillets dry with a paper towel, then massage oil onto both sides and sprinkle with Cajun seasoning. Place the fillets, skin down (keeps the moisture) on a broiler pan lined with nonstick aluminum foil. Broil for about 5 minutes or until the fish easily flakes when inserting a fork inside. Before serving sprinkle with scallions and drizzle a bit of fresh lemon juice on top.
Berry Good Dessert Serves as many as you like
Good quality Greek Yogurt Good quality honey Black berries Blueberries Strawberries, chopped Granola of your choice
Scoop a couple tbsp. of yogurt into a dessert bowl, drizzle with a bit of honey, add a medley of berries and scatter granola on top.