Keeping life balanced, skin glowing and that diet on point is easy. Right? You could’ve convinced us of as much after meeting this month’s Guest, Molly Sims.
Molly is a cool customer and we love her approach to living well. We quizzed this beauty on her go-to wellness habits, cooking tips and even a few style pointers that make her such a model to women everywhere.
From rose-scented candles to stuffed veggies, find out what’s keeping Sims happy and healthy at home…
Food Philosophy In One Sentence:
I know this is cliché but “you are what you eat.” Every time I eat junk, I can feel it. I’m sluggish, tired and all around bloated. When I eat foods that my body needs, I can feel that too. My skin glows, I’m energized and… well, my pants fit better.
My pick of every fruit and veggie so I could juice whatever I wanted. Yum!
How Do You Take Your Coffee?
I love almond milk/creamer with a dash of cinnamon. I don’t like flavored coffees due to extra calories, but cinnamon adds a bit of flavor — the healthy way. It’s also loaded with antioxidants!
3 Staples Always In My Pantry:
I take a daily pre-natal vitamin and a probiotic.
Go-To Juice Or Smoothie:
I love the greenest juices possible. If I’m feeling sick, one juice always brings me back up to speed.
I love, love, love all of Pressed Juicery’s green juices, but in particular the Greens 2 and Greens 3 are my favorite. They are still jam-packed with veggies but have a little sweetness to them.
If I Could Give Just One Piece Of Health Advice It Would Be:
Listen to your body. If something seems off, don’t hesitate to go check it out. Health is the most important thing. Know your body, listen to your body and put it first.
Strange Wellness Habit:
This isn’t “strange” but I truly believe in the power of aromatherapy. There are specific oils for everything from stress to energy and I love incorporating them into my wellness routine.
Kitchen Tool Obsession:
I love my Vitamix. I use it for everything — smoothies, soups and even pureed baby food for my little ones.
Fave Thing To Cook For Friends:
I guess blame it on my Southern roots but I love cooking great desserts for my friends. Recently, I’ve learned how to bake grain-free and have been baking healthy versions of my favorite desserts. My favorite recipe? My “healthy” Kentucky Derby pie, of course!
Fave Daily Workout:
My trainer, Nicole Humphries from Body by Simone has really gotten me into high-intensity circuit training. I’m absolutely obsessed.
Wine Or Cocktails?
Rosé all the way! I rarely drink cocktails, but if I do, I stick to a light spritzer or vodka waters.
I love Diptique candles. Rose is my absolute favorite! It’s so fresh and clean.
Making Time To Read This Book:
Why Not Me? by Mindy Kaling. I’ve been hearing for months how amazing it is and I’m making it my goal to read it.
My “Crunchiest” Habit:
Always Wearing Lately:
Since it’s a little chilly out, I’ve been wearing a lot of chunky sweaters. I love that they are still comfy and warm but can look chic with a great leather pant and some boots.
At Least Once A Week I Cook:
A meatless meal. In our house we call them “meatless Mondays.” Recently, I’ve been cooking a lot of quinoa-stuffed eggplant.
Room I Hang Out The Most In:
My kitchen. It’s like our gathering place!
A Healthy Recipe You Love To Make Most At Home?
I love making this quinoa-stuffed eggplant. Nina Curtis, a plant-based chef from Malibu, shared this recipe with me. It’s super easy and delicious – especially for the kids!
6 baby ‘bella’ portabella mushrooms
1 cup cooked quinoa (red or white)
2 tomatoes, diced
1 medium onion, diced
1 carrot, diced
½ red bell pepper, diced
½ zucchini, diced
4 cloves garlic
¼ bunch parsley, chopped
4 Tbsp extra-virgin olive oil
2 tsp cumin powder
1 tsp smoked paprika
salt and pepper
Cut the eggplants in half, lengthwise, and wrap each in aluminum foil, leaving the top open with the cut side facing up. Drizzle with 1 tablespoon olive oil and place them in the oven for 45 minutes at 375 degrees Fahrenheit.
Sauté the chopped veggies in 2 tablespoons of olive oil over medium-high heat with salt and pepper. Add garlic last because it needs a little grease in the pan and to grab onto something else because it burns easy.
Add veggie mixture with cooked quinoa and stir until combined.
Remove the eggplants from the oven. Let cool slightly before scooping out the insides or pushing the inside flesh to the sides to leave room for the stuffing. Place the stuffing into the eggplants halves. Top with a few sliced tomatoes and drizzle with 1 tablespoon olive oil.
Place back into the 375-degree-Fahrenheit oven for 20 minutes.