Made by Margie keeps my Models Lean and Energised for #LFW!
Greetings! I hope you’re all enjoying my week of advice on London Fashion Week before the catwalks are unveiled and the heels are strapped on! (At least I hope you have ones that strap on – so much safer than stilettos 2 sizes too big).
Today is so exciting – it’s Modeltypeface’s first guest post! It’s by the great food blogger Made by Margie. Have a look at her site – it’s full of ridiculously delicious, brightly coloured and refreshingly easy to make food. Easy to eat, too, as they’re so tasty – and best of all it will give us models the holy grail of satisfying food that packs us full of energy without expanding our waistlines.
Margie is a professional chef who trained at Ireland’s world-renowned Ballymaloe Cookery School. She set up her own catering company and online blog, Made by Margie. Her food has gained her a cult following, particularly amongst the Fashion world, as her clients include Temperley London, Tory Burch, De Beers and Calgary Avansino.
The idea that ‘models don’t eat’ is a hackneyed and largely false one. I was just on a shoot with 2 other models and, by 1 o clock, when we’d been given nothing to eat, we’d have been rioting if we weren’t too busy complaining of feeling faint. We devoured our lunch in seconds…Us models eat.
But most of us don’t eat much healthy stuff during Fashion Week. We’re too busy, we’re too stressed, and let’s be honest – most of us are worried about fitting into the RIDICULOUSLY tiny samples. It’s easy, and sometimes tempting, to live on apples and cereal bars. BAD!
I want to give my readers the best advice about maintaining a healthy body image as well as proper information on nutrition, so I called in Margie to help. I requested easy-to-make recipes that will give models an energy boost as well as keeping our figures trim enough for catwalk – no big ask, then!
There were so many brilliant recipes, I decided to split it into 2. Breakfast and lunch today, Dinner and A TOP SECRET NEVER BEFORE-SEEN MADE BY MARGIE EXCLUSIVE RECIPE FOR MODELTYPEFACE tomorrow! Yes I did shout that!
Margie, it’s over to you!
Get the skinny with these guilt-free recipes, perfect for Fashion week!
Fashion week is rapidly approaching, so it seemed the perfect time to share with you some delicious recipes which are healthy, speedy and without the merest hint of a food baby.
Gone are the days of models having to resort to gulping on black coffee and nibbling on an apple whilst inhaling dozens of Malborough Lights. There are so many delicious and nutritious foods you can eat which will fuel you with energy, without making you bloated. Give these recipes a go and you’ll be amazed at how good you feel.
Not only will you be bounding down those runways like a gazelle, but your skin will be glowing and your eyes will twinkle. Who doesn’t love twinkling eyes? They’re perfect for winking.
I think a good motto to keep in mind for fashion week is to eat a little and often. This way you will avoid any energy slumps, and will also keep bloating at bay. Hooray!
It’s a deep-seated notion that skipping breakfast makes you skinny. And boy-oh-boy is this wrong. People who skip breakfast tend to more than make up for it later in the day by splurging on sugary treats. Give yourself the best start to the day: always have your breakfast.
This smoked salmon and rocket omelette with a side of avocado is the perfect start to the day.
Having a protein packed breakfast gives you amazing energy, helps to maintain blood sugar levels AND helps you feel fuller for longer, which means you reduce the urge to snack. Opting for protein over oats at breakfast means you will ensure you avoid the dreading 3 month baby bloat look.
The delicious omega 3 oils and healthy fats from the salmon and the avocado will mean that your hair, skin and eyes are looking their absolute best.
50g smoked salmon
half an avocado
Put a wok or pan over a medium heat, and add some oil.
Whisk up the eggs
Pour in the mixture and cook it like a pancake.
Flip it over and when it’s cooked (if you’re simply too scared to do this, put it under the grill to heat the top).
Whack it on a plate.
Pop the smoked salmon and rocket in the middle and fold it over. Ta DAH!
For lunch I would recommend a quinoa based salad. The beauty of these is that you can make them the night before, as there are no wimpy salad leaves which can wilt.
I know that time is of the essence in Fashion week, so you’ll want something seriously easy you can whip up and then grab and go. These kinds of salads tend to taste better at room temperature, which is handy, as you might not fancy dragging a fridge around with you.
My chicken, quinoa, walnut and Kale Caesar salad is the cats pyjamas of salads. Quinoa is a protein packed grain, but even so limit the amount to the size of your palm and stock up on kale and chicken for a completely dreamy lunch. Serves 2, or you today and you tomorrow!
For the dressing:
2 tablespoons of good quality mayonnaise1 1/2 tablespoons olive oil
2 anchovy fillets (for the fainthearted) or if you are like me, make it 4…hey, that’s just how I do living [me too! – R] 1 garlic clove
5 tablespoons of Parmesan (optional, but definitely preferable)
salt, although go easy because of the salty anchovies
2 tablespoons of hot water, just poured from the kettle. You may need a dash more, but add sparingly, as you want it to be a beautifully thick, but drizzle-able (that’s a word) dressing
squeeze of lemon juice
Mix them all together and store half for the next day!
For the salad:
3/4 cup cooked quinoa (I like to add a few chilli flakes, a squeeze of lemon and some dried herbs before I cook my quinoa, then just cook as per packet instructions)
3/4 cups cooked chicken, torn into strips
1 gem lettuce heart
4 cups kale, shredded
Preheat oven to 180C
Pop the shredded kale into a roasting tray, drizzle with olive oil and sprinkle with salt and pepper.
Cook for 10 minutes, stirring half way or it’ll burn.
It’s ready when crispy & delicious.
Whilst the kale is cooking, divide the rest of the ingredients between two bowls. Then, add the cooked kale and drizzle with the dressing just before serving.
Complete and utter bliss.
Another great lunch idea is this snazzy tuna salad with quinoa, pesto, purple sprouting broccoli: another another excellent choice for a deliciously high protein and nourishing lunch. Again, this serves 2 so it can do lunch today and tomorrow. [Just don’t let it explode in your bag and make the backstage area smell like warming tuna! – R]
About 120g tuna – cooked exactly the same as how I showed you here only I didn’t use the sesame crust this time, I just cooked it bare but for a sprinkling of Maldon salt before frying.
2 x eggs cooked with the magic method
1 cup cooked quinoa
6 spears purple spouting broccoli
Handful cherry tomatoes sliced in half, around their middle (where their belts would be)
Sprinkling sunflower seeds
Pop the kettle on. Use the boiled water to cook the quinoa as per packet instructions.
In a separate pan, cook your eggs
You can also use the boiled water to cook the broccoli – drain when done.
Drizzle with olive oil and sprinkle with salt and pepper. Set aside.
Meanwhile, whizz up your pesto. Seriously simple, just pop the basil, pine nuts and garlic in the food processor with a generous glug of olive oil.
Whizz it all up and then stir in some grated Parmesan. Season to taste.
Now, prep your tuna: heat a pan with a little olive oil and sear your tuna for 15 seconds on each side. Slice the tuna at the last minute, as it tends to go a rather unattractive colour when it mixes with air.
When ready to serve, arrange the rocket leaves in a wreath shape.
Now stir in about 2 tablespoons of pesto into the quinoa and give it a good stir. Spoon the quinoa into the middle of each rocket wreath.
Arrange the broccoli, tuna and tomatoes on to the plate. Then drizzle over a spoon of pesto onto each plate. Finally, slice each egg in half and arrange on the top.
Sprinkle with sunflower seeds and get ready for your mouth to fall in love. Yes, truly.