SHE is super-lean, eats clean and will get you into shape for 2017.
Clean Eating Alice, the 23-year-old food and fitness queen of Instagram, turned her life around after ditching junk food and fad diets for regular gym sessions and balanced, healthy meals.
After dropping from a size 12 to an eight, Alice gained an army of fans keen to know the secrets of her success.
A qualified personal trainer and nutritionist, she believes lots of people offering advice online have no qualifications and are not trustworthy.
She says: “I just want to continue to be a source of information that people trust because I think that’s what we lack now.
“It’s hard to know if people are putting their name to something because it’s genuinely trustworthy or if they have been paid to say it.
“And there are lots of people offering food and tips who have no training.
“That worries me, as a lot of young people follow everything they read.
“I used to believe everything I read, but being bombarded with information back then made me realise the importance of researching what you read online.”
For someone who has gained fans for the way she looks, Alice — whose surname is Liveing — is keen to push the message that healthy eating and fitness isn’t all about changing your appearance.
She says: “It’s taken a while but I’ve realised there’s so much more to your identity than the way you look. Of course I work hard to look and feel good — but ultimately I get a kick out of my accomplishments in the gym and my success.
“There’s only so long you can look in the mirror and say, ‘I need to work on this, I need to work on that’.
“It becomes soul destroying and I don’t think it’s beneficial.
“I’m not asking people to look at the way I look and want to be me. I’m asking people to look at the way I train and take inspiration from that.” Alice, who grew up in Gerrards Cross, Bucks, taught herself how to cook.
She believes there is no better way to improve your relationship with food than by getting in the kitchen.
Alice says: “I love food and don’t think anyone should ever deprive themselves of any food they adore.
No-one should ever deprive themselves of any food they adore
“But I think that cooking it yourself with simple ingredients is the best way to feed your body.
“I want people to love cooking my recipes and fuel their mind and body with great-tasting, healthy food.
“Just remember — you are in this for the long term.”
My workout tips
HERE Alice offers her advice on how to get in perfect shape:
SET GOALS: “I know how busy life can be, and that fitting in exercise can often fall to the bottom of the ‘to do’ list, but if you set small goals, even as simple as walking to work, or going to the gym once a week, you will start making exercise part of your routine. Once you meet these goals, you’ll be able to add some bigger ones without feeling that you are overwhelmed.”
PARTNER UP: “Of course, staying motivated is hard, so find a friend or gym buddy to go to classes with or do partner workouts. I do lots of them with friends, and it helps keep you both motivated and makes it more enjoyable.”
INTRODUCE WEIGHTS: “Just adding small weights to your workout can make a big difference. Not only will it build strength and muscle, it will also help you burn more calories.”
LOVE A LUNGE: “I do – they are great for toning the legs, but also for increasing balance and flexibility. My point here though is to find moves you like, and practise them to build strength and see progress.”
FEEL GREAT: “It’s easy to just complete a workout then move on with the rest of your day. My belief is that you want to have a good relationship between mind, body and exercise. If you take a little time straight after a workout to give yourself a pat on the back, and feel good, it will inspire you to keep it up.”
MAPLE SYRUP FRENCH TOAST WITH GREEK YOGHURT & HOMEMADE STRAWBERRY CHIA JAM (Serves 2)
- 2 tbsp chia seeds
- 250g strawberries, hulled
- 2 tbsp maple syrup
- 1 free-range egg
- 50ml unsweetened almond milk
- ½ tsp ground cinnamon
- ½ tsp coconut oil
- 4 slices of sourdough or rye bread
- 2 tbsp Greek yoghurt
METHOD: Grind the chia seeds in a small food processor for a few minutes. Add the strawberries and one tablespoon of the maple syrup then blitz for a further minute.
Put a saucepan over a medium heat, add the strawberry mixture and cook for five to seven minutes, stirring often, until thickened and jammy. Pour into a bowl and leave to cool. Meanwhile, crack the egg into a large, shallow bowl. Add the almond milk, cinnamon and remaining tablespoon of maple syrup and whisk.
Heat the coconut oil in a large non-stick frying pan over a medium-high heat until melted.
Coat each slice of bread on both sides with the egg mixture then add to the pan.
You may need to do this in batches, depending on the size of your pan.
Cook for one minute on each side until golden and crispy, then serve topped with a spoonful of Greek yoghurt and the chia jam.
ROASTED AUBERGINE WITH FETA, TAHINI, POMEGRANATE & YOGHURT (Serves 2)
- 2 medium aubergines
- 4 tbsp Greek yoghurt
- 60g feta, crumbled
- Few sprigs fresh coriander, chopped
- Juice ½ lemon
- Few sprigs fresh mint, chopped
- 2 tbsp coconut oil
- 1 tsp sumac
- 1 tbsp tahini
- 75g pomegranate seeds
- Sea salt and freshly ground black pepper
METHOD: Preheat the oven to 200C/400F/Gas Mark 6.
Halve the aubergines then use a knife to make criss-cross cuts into the flesh. Season them lightly with sea salt and set aside for at least ten minutes.
Meanwhile, in a bowl combine the Greek yoghurt with the crumbled feta, the coriander and lemon juice.
Stir in most of the mint, then season lightly with salt and black pepper before placing in the fridge.
Heat the coconut oil in a small saucepan over a medium heat until melted. Remove from the heat and mix in the sumac.
Once slightly cooled, pour the sumac mixture over the aubergines and use your hands to rub the mixture over them, to coat.
Season well and roast in the hot oven for about 40 minutes or until they have softened.
Meanwhile, mix the tahini with two tablespoons of water, adding more water if needed to create a drizzling consistency.
Serve the aubergine topped with the yoghurt and feta mixture, then sprinkle over the pomegranate seeds, drizzle with tahini and sprinkle with the remaining mint.
WHY THIS WORKS: A simple combination of flavours and a source of dietary fibre. Aubergine is an awesome ingredient to include in your diet.
SPICED ROAST CHICKEN WITH QUINOA TABBOULEH (Serves 2)
- ¼ tsp paprika
- ¼ tsp ground cumin
- Pinch garlic salt
- 1 tbsp olive oil
- 2 large skinless, boneless chicken breasts
- 1 vegetable stock cube
- 100g quinoa, rinsed
- ½ cucumber, cut into small chunks
- 2 tomatoes, cut into small chunks
- Few sprigs each of fresh mint, coriander and flat-leaf parsley, leaves finely chopped
- 50g pomegranate seeds
METHOD: Put the paprika, cumin, garlic salt and olive oil into a bowl.
Add the chicken and turn to coat. Set aside to marinate for about 15 minutes. Dissolve the vegetable stock cube in 600ml boiling water. Place the quinoa in a saucepan, cover with the stock and place over a medium heat. Bring to the boil, reduce the heat to low and simmer for 15 minutes until cooked through, adding extra water if needed. Drain and tip into a bowl.
Meanwhile, preheat the grill to medium. Line a baking sheet with foil then place the marinated chicken on it and cook under the hot grill for ten minutes, or until completely cooked through, turning halfway through. Then remove and slice.
Stir the chopped cucumber, tomatoes, herbs and pomegranate seeds through the quinoa.
Serve topped with the sources of protein, making this an excellent meal to finish the day with.
WHY THIS WORKS: I’m one of those people who probably feels more hungry on their rest day than on the day they train.
This rest-day dinner plate is packed full of protein to aid recovery, and paired with a slow-releasing carbohydrate it will keep you feeling satiated throughout the evening, too.
Clean Eating Alice: Eat Well Every Day (HarperCollins, £14.99) is out now.