Bad Ass Chicks / Brittany McElheney
Brittany McElheney | Jessica VerSteeg image 1
July 23, 2017

Brittany McElheney

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.

Photo credit: Jamila Lisbon Photography

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.

Photo credit: Jamila Lisbon Photography

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


Shiitake Pho

 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

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