There’s a new breed of girl taking over the world - the ultimate slashy - AND THIS MELBOURNE BABE IS LEADING THE MOVEMENT.
When we can barely remember to put on a bra each morning, Ellie is out there working it in four different roles:model, personal trainer, sports nutritionist, and future naturopath.All the while managing to treat her body like a temple and putting aside time every day to cook healthy meals and exercise.
You know that saying “You have as many hours in the day as Beyoncé”? We think it should be rejigged to “You have as many hours in the day as Ellie Lemons”.
We sat down with this 23 year old superstar to learn a bit more about her.
What sparked your interest in healthy living?
I grew up in a very healthy and active family. When I finished school and began modeling full time I started realising how important health was and being strong and fit - my love for nutrition and fitness began then.
What are some outdoor exercises for people without access to a gym?
You can do so many! Tricep dips on a park bench, step ups, calf raises. Then there’s lunges, squats, sprints and planks.
Your easy go-to dinner?
A massive salad of spinach, capsicum, tomato and avocado with steamed broccoli on the side and poached eggs or chicken, dressed in olive oil and lemon juice.
If you could eat one thing all summer long?
What is the first thing you do every morning?
I drink a glass of water or a green juice. Ever since I was about 15 my mum has made us a green smoothie (silverbeet, spinach, celery, cucumber, pineapple, ginger, lemon, water) in the morning. It doesn't taste that great but I’m used to it now!
Three tips for becoming a healthier version of yourself?
1. Make small changes gradually; don’t jump into anything full on. Allow yourself to settle into a healthier lifestyle.
2. Balance - be aware that it’s okay to not be super healthy all the time! Don’t give up the things you enjoy doing.
3. Find what physical activity works for you. Everyone likes different things, so just because a friend likes running doesn’t mean you will too. Try lots of different options!
You have beautiful skin. How do you keep it glowing?
I make sure I stay hydrated. I try not to wear makeup when I don’t have to for work! I also use coconut oil three nights a week before bed and I find it helps a lot!
What do you like to indulge in?
The snacks you will find in my handbag:
Nuts (almonds, peanuts, walnuts), chopped up vegetables and some dark chocolate.
For people just starting out with cooking – what’s your advice?
Experiment, find the basic recipe and then just add and take away ingredients until you make it how you like. It’s fun!
What do the next five years hold for Ellie Lemons?
I don’t really have a clue! I have an amazing support group and so many awesome opportunities so really anything!
Your healthy celebrity crush?
I think Tom Hardy seems cool. He’s super short though…the negatives of being tall!
Favourite place in the world?
Where my family and friends are; so corny I know. I’m such a homebody!
1 cup of water/coconut water
1/2 a green apple (optional, for sweetness)
2 sticks of celery (equal to one large stick)
Handful of spinach
1 silver beet leaf and stalk
1/2 a pear or kiwi
Half banana (optional – for thickness)
Handful of pineapple
Blend all together. If it’s too thick add a little more water.
You can add more apple/pear for sweetness.
Add beetroot, carrot, or any other vegetable for a bigger nutritional kick!The color may change though!
1 bunch small baby beetroots
3 handfuls of rocket
400g quinoa (your choice between white and red)
1 teaspoon of cinnamon
1 teaspoon of cumin
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
Preheat oven to 180C fan.
Tear rectangles of foil and place a beetroot in the centre of each. Drizzle with olive oil. Wrap to enclose. Bake on a tray for 40 minutes or until tender and skins peel off easily.
Spread pumpkin over a separate lined baking tray. Sprinkle with cinnamon and cumin. Drizzle with olive oil. Bake with beetroot, turning once, for 25 minutes or until tender. Set aside to cool.
You can bake these vegetables in advance and refrigerate to use when ready.
Cook quinoa following the packet directions. Set aside to cool.
When beetroot and pumpkin is cooked cut the beetroot into wedges.Using a large bowl, toss with pumpkin and quinoa, and sprinkle feta over the top. Add a few handfuls of rocket and drizzle with dressing.Can serve hot or cold.