I must say I should have seen it coming. Years ago Brittany McElheney and I lived together when we were in Atlanta.
I love to cook, but she had this gift of making every single veggie taste amazing, so we would often just stay home and cook together. As models it was important to eat a blanced meal because we had 5 am call times, in crazy conditions, sometimes on our feet all day, then fly to our next shoot and do it all over again. We needed to eat balanced meals to sustain that lifestyle without getting sick or without feeling tired halfway through our shoots.
Working as a runway and print model for the past decade, Britt learned how to live a healthy lifestyle focusing on nutrition and fitness as a point of difference. During that journey, she saw the need to mentor young models on wholesome eating, fitness and food prep. Through this experience she discovered that it was not just models who needed help with wholesome eating, so she decided to offer her services to individuals outside of the modeling industry.
Model Fit Meals is about giving people the opportunity to become a model of health & wellness. Creating healthy habits – not restrictions!- and allow your body to thrive with the food you eat. She offers customized menus that not only tastes great but are good for you.Her prepared meals make it easy for anyone who desires healthier eating habits to begin their journey to an improved lifestyle.
Here are a few of my favorite dishes…
Sprouted Squash Soup
Chop acorn and butternut squash and toss with coconut oil, garlic powder, turmeric, cumin, and red pepper flakes.
Roast 400 until soft
Blend squash, fresh sage, vegetable stock, lemon zest in Vitamix until desired consistency.
Chickpeas tossed inGaram Masala spice & chopped fresh thai chilis bake in oven until toasted
Top the soup with chickpeas and sprouts
Sautee: shiitake mushrooms, 1 tbsp. shaved ginger, 1 tbsp. shaved garlic in a pot
Add: 3 cups of mushroom broth and rice noodles
Simmer until noodles are al dente
Serve with sunflower sprouts and fresh lime wedge
Herb Roasted Lemon Chicken over Farro
Chop sage, thyme, basil, rosemary, garlic, shallots
Stuff chopped herbs and garlic in between skin and meat.
Drizzle 4 chicken legs with olive oil and lemon
Place chicken in Dutch Oven with 2 cups chicken stock, chopped shallots, chopped celery, 4 lemon wedges.
Bake 375 for an hour take, off lid continue baking at 400 until golden brown on top. Baste with juices throughout the cooking process.
In skillet sauté chopped sweet potato and asparagus to add to cooked farro
Farro: 4 cups stock 2 Cup Farro
Lemon Sea Bass
Topping: Zest of one lemon, salt and pepper, juice of one lemon, extra virgin olive oil, garlic powder. Rub this mixture on sea bass filet.
Bake 375 until lightly browned on top and fish flakes with fork.
Sautee chopped fennel with olive oil, s&p
Cook 1 cup Farro to 2cups stock
Add cooked fennel to Farro
Chop caper berries to toss in faro & serve!
Plant Based Pesto Pasta
With a spiralizer make zucchini & squash noodles
Shave carrot into ribbons with a peeler
In a pan Sautee chopped onion, fresh garlic with olive oil add pesto, spinach and white beans.
Toss in squash noodles and carrots cook until everything is soft and blended
Top with Hemp seeds and fresh parsley