Lisa Hannam
Lisa Hannam

What a Model Eats for Breakfast

What does a model eat for breakfast? Canadian runway star and blogger Zoë Colivas answered that for me in Glow’s September 2016 issue, when I asked her about how she copes during New York Fashion Week. She listed her favourite spots to work out (like Gotham Boxing Gym) and her favourite healthy food haunts (Sweet Green and Liquiteria). She also told me she batch cooks, so meal prep is short and sweet. She’ll cook a bunch of chicken breasts and quinoa so getting dinner together is a snap. But she also makes these über healthy muffins to grab in the morning and go.

I charge extra for guac 💃🏻 @esquinanyc @newyorkmodels #model #modelfood #modelsdoeat #modelcitizenn #modelseat

A photo posted by Zoë Colivas @zoecolivas (@models_eat) on

I’m no baker, but these were easy to make—even by my I-can’t-make-Kraft-Dinner standards. They were moist and hearty, making them perfect for breakfast. I liked that they were sweet, too. Makes Timmies much less tempting in the morning. Plus, I had everything already in my pantry and fridge (save for the almond milk and coconut oil, which just meant a quick stop on the way home). These were really good. I’m making them for breakfast again.


Zoë’s Gluten-free, Vegan & Guilt-free muffins!
2 or 3 mashed bananas
3/4 cup (175 ml) + 2 tbsp (25 ml) almond milk (or any nut milk)
1 tsp (5 ml) apple cider vinegar
1/3 cup (75 ml) pure maple syrup (if you’d like the muffins sweeter)
2 tbsp (25 ml) coconut sugar
1 tsp (5 ml) vanilla extract
1/4 cup (50 ml) melted coconut oil
2 cups (500 ml) all-purpose gluten free flour
2 tsp (10 ml) baking powder
1 1/2 tsp (7 ml) cinnamon
1/2 tsp (2 ml) sea salt
2 tbsp (25 ml) brown ground flax seed
1/2 cup (125 ml) vegan protein powder (Zoë likes Vega vanilla protein powder)
1 1/4 cup (300 ml) frozen or fresh blueberries (or any berry of your choice)

• Preheat oven to 350 degrees Fahrenheit.
• Grease your muffin tin with coconut oil.
• Add all ingredients to a bowl and mix well. Put batter evenly muffin tins, and bake for 20 to 25 minutes.

Makes 12 muffins.
Nutrients per serving: 208 calories, 6 g fat (4 g saturated fat), 0 g cholesterol, 207 mg sodium, 33 g carbohydrates (3 g fibre, 8 g sugar), 7 g protein.