PART II of Made By Margie’s Modeltypeface #LFW Food extravaganza!

Hello all! I hope you enjoyed blogger Margie Broadhead‘s recipes yesterday – I know I can’t wait to get stuck into some of those recipes, plus I’ll be switching to eggs for breakfast…She’s right, oats can give one a bit of a belly. And if you’re worrying about crop tops on a shoot, or bikini Polaroids, every little helps.

That’s enough of my waffle (mmm, waffles) from me. Margie sorted out our breakfast and lunch yesterday, and now it’s time for dinner and her EXCLUSIVE to Modeltypeface snack surprise!

Without further ado, here’s Margie again!


You’ve made it through the day! Hurray! You’re tired, aching and needing something nourishing. You’re in luck. Make my seriously quick and comforting miso soup. It takes FIVE MINUTES to make so after a long day of castigns you can still treat yourself to a nourishing, heart-warming bowl of soup. The ultimate fast food!

misoI’ve added prawns for a dose of protein, but you can really play around with the ingredients.

150 rice vermicelli noodles (I buy mine cooked, you can buy uncooked also)
3 tsp miso paste
2 tbsp soy sauce
Thumb sized piece ginger, grated
2 cloves garlic, minced
1/2 red onion, finely sliced
1 carrot, peeled and grated
1 baby pakchoi, leaves separated
Handful bean sprouts
6 mushrooms, quartered
1 chilli, deseeded & finely chopped
1 spring onion, chopped finely
Couple of sprigs coriander
2 eggs, soft boiled

Heat the oil in a saucepan and gently fry the red onion, chilli, garlic and ginger until softened, but not coloured. This should literally take about 5 mins or so.

Add the miso paste and stir well. How good does that smell?!

Now add 4 cups water and heat over a low heat and then bring to the boil. (NB: if using dry noodles, pop them in now. Cooked ones go in with the veg).

Now add the mushroomes, grated carrot, pak choi and beansprouts, and prawns if using, and the noodles.

Return gently to the boil. By that time the prawns should be pink, and the noodles cooked, and the dish ready!

Top with a boiled egg and a scattering of sliced spring onions and a few coriander sprigs.



Now I don’t know if you heard, but it’s very important to keep your friends close, but keep your snacks closer. Having delicious, nutritious snacks close to hand means that you wont be tempted by sugar-loaded and processed treats that might begin to call your name come mid afternoon when you’re exhausted and running between shows.

Exclusive to Modeltypeface and never before seen, these raw carrot cake balls are a total saviour and I highly recommend them being in your handbag at ALL times.

carrotballsGluten free, refined sugar free and even crammed full of raw veggies, means these little balls really are crave-busters.

To make at least 8 carrot cake balls you will need:
1 cup desiccated coconut
6 medjool dates, stones removed
1 cup nuts (brazil, macadamia, almond or pecan are fab)
½ cup grated carrot (about 1 carrot)
¼ cup maple syrup or honey
a little vanilla extract
pinch cinnamon
pinch nutmeg

Save ¼ cup of the coconut and put to one side.

Then bung everything else in a food processor and blend. Once it’s all mixed well, scoop into little balls, roughly the size of a lychee. Roll in the coconut you set aside. Store in the fridge to firm up. Pop in a Tupperware box. The perfect handbag companion.

Margie x

You can follow Margie on Twitter and check out her blog,

Check out my Facebook, Twitter and Instagram!


  1. fay wrote:

    Yay! I have the ingredients, I am going to make the carrot balls! The miso soup looks delicious too, warming and satisfying and easy to prepare after a busy, cold day.
    More guest posts please?

  2. […] tips were brought to you by Luciano Venezia, who co-founded EDO. This is an app that evaluates food labels to provide nutritional values. I think it’s a […]

Leave a Reply