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The Behati Prinsloo Diet

by
author image Michelle Kerns
Michelle Kerns writes for a variety of print and online publications and specializes in literature and science topics. She has served as a book columnist since 2008 and is a member of the National Book Critics Circle. Kerns studied English literature and neurology at UC Davis.
The Behati Prinsloo Diet
Behati Prinsloo Photo Credit Michael Buckner/Getty Images Entertainment/Getty Images

Victoria's Secret model Behati Prinsloo admits she used to keep weight off her 5-foot 10-inch frame by eating seldomly and smoking frequently. In early 2014, however, she told "People" magazine she's now focused on quick, healthy, organic meals that even registered dietitians like Keri Glassman can approve of as relatively balanced. Prinsloo's diet, which is low in fat and calories, may not be a good option for all women, especially those who are very physically active. Get help from a doctor or dietitian for a diet plan that works for you.

Cereal and Almond Milk for Breakfast

Prinsloo typically eats a 6-ounce bag of vanilla-flavored One Lucky Duck brand Crispies cereal with almond milk at breakfast. The cereal is prepared from raw, organic buckwheat and Himalayan salt and flavored with agave nectar and pure vanilla extract. If Crispies is out of your price range, substitute another buckwheat-based cereal containing natural sweeteners or cook buckwheat groats with water for a hot breakfast. For some heart-healthy fats, Glassman suggests having the cereal with nuts like walnuts. Choose almond milk fortified with vitamin D and calcium, especially if you're a vegan or strict vegetarian.

Chicken, Kale and Quinoa for Lunch

At lunchtime, Prinsloo has a 5-ounce serving of grilled chicken breast mixed into a kale quinoa salad purchased from Organic Avenue, a New York-based store specializing in ready-made organic entrees. Make a homemade version of Prinsloo's salad by combining cooked red quinoa, shredded lacinato kale, minced fresh mint and basil, hemp seeds and currants with a dressing prepared by blending olive oil, Himalayan pink salt, cashews, capers, chopped onions, lemon zest, coconut sugar, mustard seeds, apple cider vinegar, purified water, lemon juice and dulse, or dried sea vegetables.

Sashimi and Brown Rice Sushi for Dinner

Prinsloo says she dines on six pieces of tuna and salmon sashimi and sushi made with brown rice. Sashimi, which consists of fresh, very thinly sliced raw fish, should be avoided by pregnant women, says the American Pregnancy Association, because it has higher risk of toxoplasmosis, salmonella or coliform bacteria contamination. You can substitute cooked fish, but limit yourself to 12 ounces weekly if you're pregnant, and stick with low-mercury choices like salmon or pollock to keep your mercury intake low. Like Prinsloo, don't overuse high-sodium condiments such as soy sauce.

Nuts, Seeds and Berries for Snacks

Raw, organic nuts like almonds, toasted pumpkin seeds and sun-dried fruit such as goldenberries, a type of berry native to Brazil, are the snacks Prinsloo says she relies on when she gets hungry during the day. Steer clear of salty or sugar-coated nuts or seeds, and keep your intake of these and dried fruits moderate -- a small handful packs in plenty of calories per ounce. For more nutrients and additional monounsaturated fats, Glassman says adding green vegetable juice and one-quarter of a ripe avocado to the snack menu would be a good idea.

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