Renee Somerfield Diet and Fitness Routine + Vegan Fitness Model Meal Plan

 Apart from being super gorgeous, Renee Somerfield always seems genuinely happy and bright, with her positive energy oozing from every sexy shot she posts on Instagram. Her insane looks have attracted lots of attention from admirers, including plenty of girls crowning her as their ultimate fitspo. While Renee is a devoted vegan and stays active, she does admit she's "definitely always been skinny."

She reveals, "My physique is naturally very petite and I am quite tall (5’10). Growing up, this felt very awkward but I have grown to love and embrace my body! I work hard to keep my body looking healthy and fit, which means eating 6+ times a day and working out with resistance and weights to make sure I maintain lean muscle… I don’t like looking too skinny!"

A passionate vegan (for over five years), Renee finds it easy to eat healthy as she tried to keep her food the way mother nature intended avoiding animal products such as meat and dairy and following a plant-based diet. A typical day would include organic muesli, fruit, salad on rye bread or organic muesli, veggie pattie burgers, and wholegrain pastas. For more ideas on how to eat vegan, check out Renee's fellow fitness model and bestie Sheridyn Fisher's daily meal plan.

Enjoying her food, Renee loves to cook and uses a vegan cook book to make Thai dishes with veggies & tofu, tacos or burritos with beans and chilli (she touts herself the burrito queen), baked veggies with hummus or vegetable soup with beans and pasta. When eating out, Renee finds it easy to spot a healthy option on the menu or asks for her food to be prepared adjusting to her vegan diet. She also isn't afraid to treat herself in a healthy way like her fave dessert of chocolate soy ice cream or the occasional cocktail.

To stay lean and toned, Renee keeps moving and focuses on being strong and not skinny. Despite her diet and fitness routine, she stresses "Confidence comes from how you feel." Eating well comes from a belief to nourish her body with healthy, natural and nutrient-rich foods. Renee also think her positive mind set helps to maintain her desire to stay fit, keep her skin glowing and nail and hair strong. Giving her body love and respect is why Renee eats well and stays active, avoiding alcohol, processed foods, caffeine and getting adequate sleep.

Considering her crazy busy schedule, which includes doing two shoots a day in all different environments, Renee has plenty of energy and enjoys shooting outside, especially on beaches or exotic locations. Her bubbly and gracious personality sees her hired again and again, and those stunning looks help merchandise to fly off the shelves. Her instagram account alone has 750 000 followers and counting. A couple of selfies have fans going gaga over her amazing body and vivacious looks. This isn't by accident either as Renee tailors what she posts to create a specific image which the media has quickly picked up on calling her one of the best in the 'sexy selfie' game.

Renee agrees, "It's all about the content, I share what I'm doing everyday and that's usually in a bikini," she says. "As I've turned my Instagram and social media into a business, I make sure the content will benefit that."

Well the girl knows what sells!

Other than her strong sense of business and work ethic, one of Renee's top priorities is staying active. When it comes to spending time in the gym, Renee much prefers staying active outside to keep her workouts fun and outdoors. Her favourite ways to exercise are through long distance running, walking her dogs, sand dune sprints and Pilates with weights. It's no surprise as a passionate vegan, Renee is a big animal lover and her dogs often feature on her Instagram and once you see the size of one of them, you will imagine it keeps her running around! She also keep handy equipment on the go with her, like resistance band which allows her to exercise in hotel rooms.

Renee advises, "If you loathe going to the gym (like me!) then try an outdoor class, swap the treadmill for the sand or go for a bike ride with a friend. Working out is meant to be fun, not a chore!" A healthy lifestyle is a year-long habit for Renee who doesn't do any emergency dieting or extra training before a shoot.

"I believe in a healthy lifestyle, not a quick-fix diet. Making sure I am eating clean and moving my body ensures I am always bikini ready!"

Visit www.reneesomerfield.com or follow Renee on Twitter and Facebook!

Berry Yoghurt Pops

I'm often one of those people that while I am eating dinner, I am thinking about what may lie ahead for me for dessert. Having a sweet tooth can really derail your diet and undo your hard work at the gym that day. My trick is to have lots of healthy sweets and treats on hand to satisfy those cravings and stop you from downing hundreds of empty calories in a few handfuls of M&Ms.

Firstly let me stress that if you are having super strong sugar yearnings post dinner make sure you have eaten enough calories for your body that day and have incorporated enough balanced carbs into your diet. Sugar and high fat foods is usually what your body will long for if you are undernourished and low in energy. Don't be afraid to eat a big but healthy lunch and dinner. When I started increasing my size and calorie count of lunch and dinner, I found it easy to cut out snacks and stop the urge for something sweet. 

BUT if you have taken care of yourself that day but still need a treat (it is part of what makes life fun!), then these yoghurt pops are perfect for you.

Berry Yoghurt Pops

Ingredients:

• 1 large tub of natural plain or Greek yoghurt
• 1 punnet or 1 cup of strawberries
• 1/2 cup of raspberries
• 1 tablespoon of honey
• 2 tablespoons of chia seeds

Method:

1. In a blender, mix the yoghurt, strawberries and honey together until creamy. Stir through the chia seeds.
2. Fill your popsicle tray half-way with the yoghurt mix, throw in a couple of raspberries and then fill to the top. Place the popsicle sticks 3/4 the way down the pop, leaving enough room to remove and hold the popsicle.
3. Leave to freeze for at least six hours. When you are ready to eat, take out of the freezer and few minutes before to loosen the outside (or run a little hot water over the base if you can't wait!).

Ellie Gonsalves Body: How to Get Her Butt Toning Routine

I have been loving on Ellie Gonsalves for years now and I'm not surprised her fame grows exponentially once people get a look at that incredible figure and stunning natural beauty. The proof is in her bod so of course I have always been curious in how Ellie works out and how she gets those AHmazing abs and that curvy toned butt. Google has led me to a blog post Ellie herself has written on a quick 10-minute buns routine she does at home or on-the-go when she is traveling. Taking one look at her incredible butt will make you want to whip out your yoga mat and start this routine stat.

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ELLIE GONSALVES

Each workout is 1 minute long and I have a 15 second break in between each exercise.

All I need is;
Yoga mat/or carpet, timer (I use my iPhone!) & my fit girl attitude!

1. Squats for 1 minute;
-       I stand with my feet hip distance apart & parallel
-       I bend at knees & stick my bum out behind me
-       Keep back straight & the weight in my heels
-       As I return to standing, I squeeze my glutes

- 15 second rest -
2. Front Lunges for 1 minute;
-       I stand with feet hip distance apart & parallel
-       Take step forward with right leg. Bending at knee
-       Push back up through heel of forward foot
-       Alternate & repeat

- 15 second rest -
3. Side Lunges for 1 minute;
-       I stand with feet hip distance apart & parallel
-       Step to right, bending at knee
-       Keeping back straight, press back up to standing position
-       Alternate & repeat

- 15 second rest -
4. Squat Jumps for 1 minute
-       I stand in correct posture with feet hip-width apart, toes pointed forward.
-       Reach forward with my arms as I drop into the deep squat.
-       I jump up as explosively as I can, driving down with my arms.
-       Then lower myself back into the squat to complete.

- 15 second rest -

5. Wall Hold for 1 minute;
- I put my back against the wall with my feet flat on the floor
- Bend my knees to a 90 degree angle & hold for 1 minute

- 15 second rest -
 6. Donkey Kick Right Leg for 1 minute;
-       I get on my hands and knees with abs pulled in tight
-       Reach right leg up behind me with bent knee, pushing through heel and engaging glute
-       I keep back my straight and return to starting position, then repeat for 1 minute

- 15 second rest -
7. Donkey Kick Left Leg for 1 minute;
-       I get on my hands and knees with abs pulled in tight
-       Reach left leg up behind me with bent knee, pushing through heel and engaging glute
-       I keep my back straight and return to starting position, then repeat for 1 minute

- 15 second rest -
8. Hip Bridge for 1 minute;
-      I lie on my back, hands by sides, knees bent
-       I keep my weight in my heels, squeeze my glutes and push hips up so my body is in one line from my knees to shoulders
-       I then return to starting position and repeat!



Ellie says 'after my workouts, I always take 10-15 minutes to stretch & have a protein shake while I do so.' Lately I have been doing the same using a lean whey protein mix with added fat burners. I mix one scoop of this with water in my shaker to have right after a crazy workout.

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Loving your office space

Let's face it, we spend a whole lot of time chained to our desks… whether you are in corporate, own a small business, are into blogging or just have a penchant for online shopping, we are usually sitting somewhere staring at a computer screen. Considering it's a space we spend many of our hours, I think it's worth putting your personal touch and flair into 'the office'. 

Whatever your office is, the corner of your bedroom, a nook under the stairs or a its own fully fledged room, there is a host of cute and quirky homewards and accessories just waiting to spice up that space. It will make coming to work a little more fun and only be a tiny bit distracting (well we need to stay sane people!). Okay let's get into my tips, and I take no responsibility for the dint this may put in your latest hard-earned pay cheque ;)

Above pictures from pinterest.

Stationary

Makes you want to write, something.

Rifle Paper and Co Birds of a Feather Notebook

Desk Calendar http://www.hattanhome.com

Pastel Planners from Keep.com

Polka Dot Notebooks www.luluandgeorgia.com

The Supplies

Staplers, notepads, pens and calculators? These websites have got the cutest versions of all the mentioned and more. Just keep a close eye on them, these are the kind of office supplies you don't want to go missing.

Kate Spade Folders www.swoozies.com

Paper Clips Kate Spade www.paper-luxe.com

Dessert Erasers from Tofu Cute

Borrow my Pen? From papersource.com

Russel and Hazel Acrylic Stapler and Tape Dispenser Set 

The Decorative Bits

Add your own personal style and flair aka the fun part.

Inspirational prints from http://www.hattanhome.com

A Donut Pillow - what dream are made of. Find at papersource.com

DIY Chalk Board from Wallies Neon Pink Chalk Board Stickers

Oh Hello Friend Heart Tape

Steep Up to the Plate http://www.fishseddy.com

Typo Prints

Hanging Planter by Gems by Lex at Etsy

Healthier Honey Jumbles

Don't expect these to last long! The bicarb of soda mixed with the honey creates a deletable honeycomb texture to these biscuits. I also love the crunchy shell and soft inside of the icing smeared on top, which makes the biscuits look all that bit cuter.

Healthier Honey Jumbles

Ingredients:

• 1 1/2 cups of plain flour
• 1/2 cup of Natvia
• 1 teaspoon of all spice
• 1 teaspoon of baking soda
• 1 large tablespoon of raw honey (I used an amazing natural honey from Tasmania) 
• 1 tablespoon of whole milk
• 2 tablespoons of soft organic butter
• 2 tablespoons of soft coconut oil
• 1 teaspoon of chia seeds soaked for 30 minutes in 50 mls of water

Icing:

• 1 egg white
• 1 teaspoon of lemon juice
• 1 teaspoon of vanilla extract
• 1 cup of Natvia icing sugar mixture
• a few drops of red food colouring - could also use blue, yellow or leave white. 

Method:

1. Preheat the oven to 170 degrees fan forced and line a large baking tin with greased-proof paper.
2. In an electric mixer, whisk together the butter, coconut oil and Natvia until pale and creamy.
3. In a small microwave safe dish, warm the honey and milk until the honey is dissolved. Add in the baking soda and stir until the mixture is frothy and bubbling.
4. Add the honey mixture into the first mixture and whisk to combine. Add in your chia mixture.
5. Sift over the bowl the plain flour and all spice. With a large spoon, stir until well combined.
6. Dust your hands with plain flour. Roll a tablespoon of each mixture into a ball and place onto tray. Repeat with remaining ingredients, leave a couple of centimetres of space around each biscuit. Flatten with a fork before baking.
7. Bake in the oven for 10 - 13 minutes, checking after 10 minutes as the biscuits can cook quickly.
8. Take out a let cool slightly on the tray before transferring to a wire rack to cool.
9. To make the icing, use an electric mixer and whisk the egg white, lemon juice and vanilla. Gradually add in the icing sugar while beating. Wait until the mixture becomes thick, pale and silky. Add a few drops of food colouring to get your desired colour.
10. Ice each of the biscuits and let dry, until the mixture becomes hard and shiny.

Natvia Sugar-free Give Away! + Lemon Delicious Pudding Recipe gluten/sugar-free

Exciting news! To help you with your sugar-free baking, I will be giving away a fabulous Natvia baking value pack!

Thanks to my baking sponsors Natvia, makers of all natural stevia sweeteners, I have a set of Natvia baking sugar and icing sugar to give away to my beautiful readers. I can't wait for you to have fun experimenting with these fabulous Natvia products, which are undoubtedly the world's best tasting sweetener brand. This exciting Skinny Sweets and Treats give away also includes some cute patty cake cases for your sugar-free goodies and a tin of Natvia sweeteners to pop in your tea or coffee when you're on-the-go!

To enter, simply comment on this blog post what recipe you are most excited to bake with your Natvia products and make sure to leave your email address. For a bonus entry, make sure you subscribe to my blog by entering your email address in the subscription bar on the right. Entries close and winner drawn on the 31st of August 2014.

Now onto the scrumptious recipe! This dessert is very simple (and not like Jamie's 15-minute-meals simple, like it's actually really quick and easy) and perfect to whip up for a hungry crowd.

Lemon delicious is an old-school citrusy dessert that my mum made for us when we were children. I have always adored the tangy lemon flavour and find these types of puddings so comforting, especially in the cooler months. This recipe is very versatile though so if it suits you more, bake the mixture in a mid-sized cake tin for a lemon cake that would be beautiful served at a morning or afternoon tea. You could even add in half a cup of poppy seeds to create the classic lemon and poppy seed pairing. As you can see from my picture below, the spongey cake cuts beautifully and is ridiculously moist. Totally yum.

Lemon Delicious Pudding

Ingredients:

• 40g organic butter, melted
• ¾ cup Natvia
• 1 tablespoon of finely grated lemon rind
• 2 eggs, separated
• 2 tablespoons plain (gluten-free) flour
• 1 teaspoon baking powder
• ⅓ cup (80ml) lemon juice
• 1 cup (250ml) almond milk
• pouring (single) cream or coconut cream, to serve

Method:

1. Preheat oven to 160ºC (320ºF). 
2. Place the butter and Natvia in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. Add the lemon rind and egg yolks and beat until smooth. 
3. Sift the flour and baking powder over the mixture and beat to combine. Add the lemon juice and milk and beat until smooth. 
4. Place the eggwhites in a bowl and beat until stiff peaks form. Use a metal spoon to gently fold the eggwhites into the pudding mixture. This step is important in creating a light and fluffy sponge.
5. Pour into a lightly greased 1 litre-capacity ceramic ovenproof dish and bake for 40 minutes or until the top is golden. 

Serve with cream. Serves 4.

Crushed Raspberries, Sour Cherry and Pistachio Tart

Crushed Raspberries, Sour Cherry and Pistachio Tart

Ingredients:

• 2 sheets of short crust pastry
• Natvia and cinnamon to dust
• water, with a pastry brush
• 1/2 cup of Greek yoghurt
• 1/2 cup of full-fat ricotta
• 1/4 cup of Natvia, pulverized in a blender to powder 
• 1 teaspoon of vanilla extract
• 2 punnets of raspberries (or 1 cup of frozen raspberries, thawed)
• 1/4 cup of dried sour cherries (can omit if unable to source)
• 1/4 cup of chopped pistachios
• cinnamon to dust

Method:

1. Preheat the oven to a moderately hot oven at 180 degrees fan forced. Take two sheets of pastry out of the freezer and leave to defrost for a few minutes lying flat on a large chopping board or clean bench. 
2. Line a baking tray with greased-proof baking paper. Place one sheet of pastry on top of the baking paper and brush with water. Sprinkle with Natvia and cinnamon. 
3. Using the other sheet of pastry, cut four strips vertically with a sharp knife. Place these strips along the edges of the tart shape and pinch upwards to create an edge. Gently press the knife along the edges to make small indentations. Prick the centre of the tart carefully with a fork to let steam escape when baking.
4. Use a small heart shaped cookie cutter to cut out hearts in the leftover pastry. Put these hearts in the fridge for now on a plate lined with baking paper.
5. Pop the tart in the oven for 8 - 10 minutes until golden and crisp. Take care not to let the tart become too browned as the pastry can easily taste burnt.
6. Transfer the tart shell to a wire rack. Take the hearts from the fridge and place these on the baking tray. Brush with water, Natvia and cinnamon. Bake for a few minutes until crisped.
7. Place the baked hearts with the tart shell to cool.
8. To make the filling, mix together the yoghurt, ricotta, powdered Natvia and vanilla. Add half a punnet of raspberries to the mixture and crushed lightly to incorporate. Spoon the mixture into the tart shell.
9. Using the remanding raspberries, crush in a small bowl. Spoon the crushed raspberries on top of the tart. Finish off with sour cherries, pistachios and a dusting of cinnamon. Serve with pastry hearts on the side or arrange on top of the tart for decoration. 

Enjoy! xxx