Models Dish On The Greatest Meals They've Ever Made

We'll admit, when we talk about models, we're usually referring to their features, their photos, and their off-duty style. But, these enviable ladies have other masterful tricks up their sleeves, and five of them are about to spill.
Trading their couture for chefs' hats, the following five posers — including Britt Maren, Saara Sihvonen, Ubah Hassan, Ieva Lagūna, and Karlena Haase — are dishing (pun intended) on the meals they love to make. Indulgent and delicious, the following easy-to-follow recipes are the fuel that these beauties swear by. And, isn't that reason enough to roll up your sleeves and get cookin'?
Follow the Supreme Model ladies at @suprememgmt.
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Photo: Via @b_maren.
Britt Maren
Follow her modeling, and cooking, adventures on Instagram and Twitter.

I have a major sweet tooth, and I love to spend time in the kitchen baking and cooking! Sometimes that doesn't exactly work out in my favor though, as I end up eating everything all on my own. I recently decided to make a healthier treat for when I get a chocolate craving (which is often). These Raw Superfood Balls are vegan, gluten-free, soy-free, and have no added sugar. They are packed with healthy fats, vitamins, minerals, amino acids, omega-3s, fiber, and protein from the nuts, chia seeds, and maca powder. The dates and cacao powder create a sweet and chocolaty flavor while adding a ton of antioxidants. These treats will definitely satisfy your sweet tooth in a healthy way. I find that they make a great nutritious dessert or snack any time of day.
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Photo: Courtesy of Britt Maren.
Raw Superfood Balls

1/2 cup raw walnuts

1/2 cup raw almonds

1/4 cup chia seeds

1 cup pitted Medjool dates (about 10)

1/4 cup unsweetened dried coconut

1/3 cup cacao powder (sub cocoa or carob powder)

1 tsp pure vanilla extract

1/2 tsp maca powder

2 tbsp water

Pulse in food processor. Roll into balls. Enjoy!
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Photo: Via @ieva_laguna.
Ieva Lagūna
Follow her modeling, and cooking, adventures on Instagram.

I cook a lot of soups and chicken and other stuff, but this one is just perfect for a cold fall/winter day, as it contains tons of yummy vegetables. Plus, this family recipe is at least 100 years old from my great grandmother, who used to cook this. Every cook does it slightly different, though. Enjoy the hot vitamin dose, and freeze the rest for busy days!
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Photo: Courtesy of Ieva Lagūna.

1 onion
1 big clove of garlic
4 golden potatoes
3 big carrots
Fresh cabbage (green and purple)
Portobello mushrooms
Green peas
Fresh greens (parsley, spring onions, dill)
Pepper, salt, bay leaves
Cube of vegetable broth

I make Latvian-style meatballs to make the soup a perfect meal and have a perfect iron intake (as I don’t like red meat). Mix ground pork and beef (three-fifths pounds) with one fresh egg to keep the meat together, then add garlic, onion, pepper, and coriander. Once combined, roll into little balls, place on a plate, and let it sit for 40 to 60 minutes in the refrigerator, or overnight.

Chop and add the veggies together in your broth, cooking over a medium heat until it comes to a boil. Meanwhile, brown the meatballs in a saucepan over a medium heat in a couple tablespoons of olive oil — just enough to get the pink out. The soup's total cooking time is two to two and a half hours; meatballs should cook in the broth for about 20 to 25 minutes.

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Photo: Via @karlenahaase.
Karlena Haase
Follow her modeling, and cooking, adventures on Instagram and her own cooking blog.

This is the perfect afternoon pick-me-up. Because I didn’t want to cheat on my diet with inhaling Reese’s cups or M&M's, I thought of trying to make my own. I’m sure some of you have seen people make their own version of Nut-Butter cups on Pinterest, Instagram, other blogs, etc. But these are 100% healthy and vegan. Made with carob, cacao powder, and melted coconut oil, it couldn’t be any simpler!
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Photo: Courtesy of Karlena Haase.
Vegan Raw Chocolate Nut-Butter Cups
1 cup melted coconut oil
1/2 cup cacao powder
1/4 cup carob powder
2 1/2 tbsp honey
Sea salt or cacao nibs for topping
1/4 cup almond butter or peanut butter

Step 1: In a bowl, whisk the cacao and salt through the melted coconut oil and honey until there are no more clumps.

Step 2: Pour one tablespoon of chocolate mixture into cupcake liners that are placed in a muffin tin, then place in the freezer for five minutes.

Step 3: Remove them from the freezer and spoon one-half teaspoon nut butter into the center of each chocolate base, place back into freezer for five minutes.

Step 4: Top each chocolate with one tablespoon of chocolate mixture and leave to set in fridge or freezer for 25 to 30 minutes.

Take out of freezer, peel the chocolate out of the cupcake liner, and enjoy!

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Photo: Courtesy of Ubah Hassan.
Ubah Hassan
Follow her modeling, and cooking, adventures on Twitter.

It's easy to eat healthy in the summer: warm weather, lots of fresh fruits and greens, and eating outside in the patio with friends is a great excuse not to indulge at home. But, it's very challenging to eat healthy when the cold weather comes around, especially as most restaurants change their menu to winter comfort food. This means lots of butter, and everything's fried. So, here is my trick for having delicious but extremely fast and complete meals at home.

Every Sunday I make soup mostly from frozen vegetables. It's easy to store, which means you always have access to them in the freezer. One has to get uber creative if you want to eat at home, especially with Seamless right at our fingertips.

Having said that, eating soup for a week is not fun for anyone. I use my soup as a base to eat my vegetables and always add one of the following proteins or grains: grilled salmon, tuna, shrimp, chicken, beef or red/black beans, one or two boiled eggs, or I pour over brown rice or salad to make a warm vegetable salad. You can add lemon and more spices to refresh the dish each time you serve. I usually eat this for lunch or dinner.
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Photo: Courtesy of Ubah Hassan.
Ubah Hassan's Winter Sassy Soup

4 tbsp olive oil
2 cups of chopped white onions (white because they’re sweeter and not as peppery as the red ones)
Spices such as dry parsley, oregano, or other Italian seasonings. And, you can always add spices of your choice.
Himalayan salt to taste (I eat very little salt).
8 cups of fresh or frozen vegetables such as broccoli, spinach, kale, and okra

3 cups of fresh mushrooms
2 green/yellow/red pepper
5 to 6 cups of water or chicken/vegetable stock (I used water because I tried to avoid sodium at all costs.)

Tip: Make it as colorful as you can so it's fun to eat. And, don't add tomatoes, as you want this soup to last long; tomatoes can make food go bad fast.

Step 1: Heat oil in a large stockpot or large saucepan over medium heat. Add onion, spices, and Himalayan salt, stirring frequently until onions are translucent and changing to a nice brownish color (about eight minutes).

Step 2: Add chopped mushrooms and all the peppers. Make sure they are dry (Trick: I use a salad spinner to dry all my cut fresh vegetables.) Keep stirring the pot until mushroom sweat all the water and peppers breaks up (about 10 minutes). You can add more spices or salt at this point, if you feel you need more.

Step 3: Add your frozen vegetable; spinach, broccoli, kale, okra, etc. Why okra? Okra is known for harnessing a superior fiber, which helps with digestion, stabilizes blood sugar, and helps control the rate at which sugar is absorbed.

Step 4: Add five to six cups of water or broth, and reduce heat to a simmer. Cook, uncovered, for 15 to 20 minutes.

Wait until it’s cool to put in the fridge. Congrats — you’ve made yourself a week of lunch or dinner!
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Photo: Courtesy of @saarasihvonen.
Saara Sihvonen

Follow her modeling, and cooking, adventures on Instagram.

My favorite recipe is pan-fried scallops with wild rice and tomato-mozzarella salad. I love this recipe because I'm a crazy scallop lover, this recipe is super easy to follow, and it doesn't take ages to prepare.

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Photo: Courtesy of Saara Sihvonen.
Scallops (as many as you're craving)
Butter (you could use coconut oil, too)
Vegetable broth (two to three spoonfuls)
Mini mozzarellas
Fresh basil
Olive oil
Wild rice
Sea salt

Bring the water to boil, and add the vegetable broth a moment before the wild rice. Let it boil slowly until the water is gone. It might take up to 40 minutes until the rice is ready (see packing of your rice).

Take the scallops out from the fridge 30 minutes before cooking. In the meantime, you can prepare the side mozzarella salad by just cutting the tomatoes, shredding the basil, and adding olive oil and seasonings according to your taste.

Finally, heat up the frying pan and add butter. It's very important to put the scallops on the pan only when the pan is very hot but before the butter turns brown. Once they are in the pan, fry them until they look golden brown, which should take about two minutes. Add a little salt and pepper before serving. And, then Hyvää ruokahalua! (Bon appétit in Finnish.)