Real Models Do Eat! Meet Alicia Komodromos

In the hopes to broaden the awareness that looking like a model, for a sustainable career, DOESN’T involve drugs or cigarettes, or not eating to stay thin, OR just good genes.

Model’s bodies are their businesses. Looking, feeling and being your optimum requires an awareness and a conscious effort to work on your body, and being conscious about what to put INSIDE and ON it.

This is the next introduction with another one of my gorgeously health conscious girlfriends to inspire you on your journey to great health awareness.
I sat down with Alicia to get the goss on her new lease on life.

Meet Alicia Komodromos!

Alicia Komodromos (& partner John)

Alicia Komodromos (& partner John)

Alicia Komodromos Beauty Shot - China

Alicia Komodromos Beauty Shot – China

Since she was 3 years old she always told her Mum she wanted to be a Supermodel. She’s done bits and pieces in the industry all her life, but now at 21 she’s been modelling more concentrated for 4 years and works full-time.

In the last 4 years she’s had some exciting opportunities in Australia and overseas.

I first met Alicia working on the set of Project Runway Australia Season 3, where we are featured in the entire season, though I’ve worked with her quite often since. It was then that I got to know a bit about the slightly younger Alicia and her toxic eating habits through many chats backstage and on trips in her beat-up Ford with the famous ‘SPRMDL’ (Supermodel) Number Plate!

Like all of us, we’re products of our parents. Alicia has a Greek-Cyprian father, and Australian mother who cooked for the household, and essentially ate what society deems ‘healthy’ but was very meat heavy. Up until she was 10, because her father had high cholesterol, so processed foods and lollies were restricted. After the age of 10, Alicia heavily got into sports and her mum thought she needed more energy rich food. Foods in the way of high processed carbohydrates – lots of pasta, lots of sugary sports drinks, lollies, lots of meat and greek spits, lots of chicken and bacon, as well as some vegetables.

The old Alicia as Junkfood Addict

The old Alicia as Junkfood Addict

After a big chat with her, she said, “I guess I’ve always been what I thought was healthy, and exercised full-on, but found it hard to really loose what I now call ‘meat-fat’ (what I didn’t need to hold onto). There was a few circumstances that brought me to this radical life change. My metabolism changed around the same time I met you (me, whilst filming Project Runway), and meeting her partner John, who’s Dad was diagnosed with Prostate Cancer. Around that time I started taking more of an interest in my own health, and was introduced to the book, ‘The China Study’, by Colin T Campbell, which changed my life, and turned me vegan. I’ll never eat meat again. I also always had issues with my skin, and pain in my back and knees from sports injuries at a younger age. They’re no problem at all now, and nearly 100% gone.”

 It’s inspiring to know my lifestyle habits sparked some interest during our time filming Project Runway with the then troubled girl. In her words, she ‘was a super junk-food fiend and thought she had to be anorexic to be a model’. She survived on drinking many massive Energy Drinks (Mother), Cigarettes and Coffee all day, but then gorge herself on whole family size pizzas, chips, double quarter pounders & other processed burgers – Large everything, vanilla thickshakes, and then go back for second and third rounds when she let herself eat.

Soon after filming Project Runway, Alicia raced off to China for a 9 month trip she could never have imagined, taking The China Study with her. She did 3 months each in Beijing, Shanghai, and Hong Kong, and killed it. She had an incredibly successful trip but from her time of arriving there was petrified of the food and what to eat. “Food there is scary, and everyone around me was so unhealthy. I couldn’t find any food that wasn’t deep fried, and then deep fried again, sprinkled with sugar and MSG, and a chicken head put on top then sealed and put on a shelf”, she says jokingly but quite seriously. “I worked almost everyday, and I didn’t have time to shop or look for health food stores, and I didn’t have a market near me that sold optimal choices in grains or seeds etc. So I ate basically a low-no fat, high veg and fruit, vegan diet. I was always eating. I had to due to the low fat. I ate a lot of Pumpkin Seeds and Peanuts to feel I was getting enough, but so much fruit. I lost a lot of weight, but came back feeling the best I ever have.”

After a successful modeling trip in China, she’s now well settled in Australian soil and continued her Veganism and taking her health in her own hands. She continues to be creative with food and experimenting with what works for her body. She’s fortunate also to have a supportive partner who now thinks and eats basically the same way.

I’m lucky enough to be able to share with you two of Alicia’s creations that her and John love eating. Check them out below.

______________________________________________________________________________________________________

Aliki’s Vegie Bake: 

Alicia's Vegie Bake

Alicia’s Vegie Bake

1/4 Butternut Pumpkin, peeled and sliced thinly

1 Sweet Potato, peeled and sliced thinly

1 Zucchini, sliced thinly

1 Eggplant, sliced thinly

1 Carrot, sliced thinly

1 Leek, sliced thinly

1 stick of Celery

5 Button/ Swiss Brown Mushrooms (or two medium-large ones)

1 Onion

2 cloves of Garlic

S&P and Mixed dry herbs or fresh basil (your choice, I usually buy Italian mix or Dukka for something different)

1-2 cans of Tomatoes (or 4 whole Tomatoes)

1 Tbsp of Tomato Paste

1 cup of water

___________________________________________

1 deep large casserole dish with a lid

1 oven

1 blender

___________________________________________

Turn on the oven to preheat at 200 degrees.

Thinly slice Eggplant into 3mm slices, layer in your casserole dish and sprinkle with Himalayan salt and leave aside. Make sure every piece has salt on it!

Slice pumpkin, sweet potato, zucchini and carrot into 3mm or less slices (I you can also use a cheese slicer!! That way you get super thin slices and it cooks faster and taking 15 mins off the cooking time!)

Blend tomatoes, onion, garlic, S&P, herbs and water and set a side.

Cut celery, mushrooms and leak into 1/2cm pieces set a side.

Drain the juices from the eggplant. Lightly rinse so it still has some salt on it.

In the casserole dish layer the pumpkin, sweet potato and carrot then add a thin layer of the bended tomato sauce.

Layer the eggplant, zucchini then add a thin layer of the bended tomato sauce. Followed by the mushrooms and celery and add the rest of the blended tomato sauce.

Sprinkle the leak on top, put the lid on and turn the oven to 170 degrees and cook for 45 mins. Check the veggie Bake after 45 mins to see if the juices inside are bubbling. If they are then its ready!!

Best served warm but tastes amazing cold, and the day after cooked!!

Eat as a ‘Lasagne’ or with the juices in more of a broth 🙂 Enjoy!!

______________________________________________________________________________________________________

Date Brownie:

Alicia's Date Brownie

Alicia’s Date Brownie

LIST:

4 packed cups of dates (roughly 50 medjool dates)

1/2 cup of Cacao (not cocoa. Add more cacao if you want)

1 cups of walnuts or pecans

___________________________________________

1 BIG mixing bowl

1 medium sized tray or 2 small trays (mine are 5cm hight x 13width x 13length)

1 BIG knife

2 clean hands for mixing!!

A refrigerator

___________________________________________

DIRECTIONS:

1. After depitting, finely chop the dates and place in the bowl.

2. Add the cacao and walnuts

3. With your hands KNEED TOGETHER INGREDIENTS like a boss!!

4. Pack tightly into your tray and refrigerate (if you leave them a day or so they harden up and become less sticky, then slice them into squares)

5. EAT as much as you want AND Enjoy 🙂

NOTE: The dates will stay fresh in the fridge for up to 3 weeks – but guaranteed you will eat them before that! 🙂 Add and minus walnuts/peacans and cacao to your liking but the way I make it satisfies choc fanatics, protein pumpers and sugar addicts! EATING EXCESSIVE AMOUNTS DOES NOT CAUSE WEIGHT GAIN!!

______________________________________________________________________________________________________

Since her life change, she loves how she feels, no longer smokes, her skin is clear, has lots of energy, no pain, and constantly gets comments from outsiders about how ‘healthy’ she looks.

Alicia is a strong, International model with a long list of clients, including Mossman and GMK. She’s also graced the cover of OPA! Magazine.

Alicia holding her OPA! Magazine

Alicia holding her OPA! Magazine

She travels at times OS and interstate, but enjoys being based in Melbourne, Australia with the love of her life, and close to her family.

______________________________________________________________________________________________________

For all bookings or enquiries contact Wink Models, or Vicious Models, and check out Alicia’s portfolios here:

Wink Models
Vicious Models

______________________________________________________________________________________________________

Follow her antics on Instagram:

@aliki_moo

______________________________________________________________________________________________________

Quote of the Week:

You have to get up every morning with determination if you’re going to go to bed with satisfaction.

~ George Horace Lorimer