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The Fashion Week Food Diaries


The Male Model and Personal Trainer
Juris Kupris, 25, Request Models

Day 1
5:30 A.M. Home
Bowl of oatmeal with flaxseeds, banana, skim milk, and a scoop of nonfat Greek yogurt and honey. One glass of water, and a tall cup of black or green tea. I have this meal just to get me out the door. This way I won’t be ravenous a few hours later.

8:30 The Coffee Shop, Union Square
Five-egg-white-tomato-and-spinach omelette with goat cheese and a piece of multigrain toast. One glass of water.

NOON Cafeteria
Turkey meat loaf with Brussels sprouts and sweet-potato mash. One unsweetened iced tea.

3:00 P.M. On a shoot
A few pieces of pork tenderloin and about ten pieces of asparagus as a snack. One espresso.

6:00 Equinox
A protein shake with peanut butter, banana, and spirulina. I like the spirulina because it has phytovitamins. I had Hodgkin’s lymphoma last year, so I’m really big on anti-oxidants and keeping my body clean.

8:00 Home
Whole grilled branzino with wilted kale and fava beans that my wife made. One peppermint tea.

Day 2
5:30 A.M. Home
Big bowl of oatmeal with prunes, raw cashews, banana, and a scoop of fat-free Greek yogurt.

8:30 From Eli’s on the Upper East Side, Eaten on the Run
Multigrain sandwich with fat-free cream cheese, Nova, and scallions. Large English Breakfast tea.

11:00 Running Around Between Training Appointments
I eat a Zone Bar for a snack. Taking healthy snack alternatives with you during the day can help your metabolism and keep your energy high between meals.

2:00 P.M. Lenny’s
Large salad with romaine lettuce, grilled chicken, chickpeas, kidney beans, artichokes, sprouts, and tomatoes.

5:00 My Office on West 86th Street
An apple with some peanut butter. We keep apples and peanut butter in the fridge at the office.

9:15 Sant Ambroeus
Mushroom soup to start. I send the bread basket back with the waiter to avoid filling up on carbs before my meal. Beef brisket for my main course. The brisket is served with wilted kale and thin-sliced potatoes; I limit myself to two potato slices! I split a fruit tart for dessert.

Day 3
6:30 A.M. Home
One cup Kashi cereal with skim milk, blueberries, and a scoop of Greek yogurt.

10:30 The Pump, 21st Street and Broadway
Two high-protein multigrain pancakes with sugar-free syrup and an order of scrambled egg whites with avocado and tomatoes.

1:00 P.M. Office
Total fat-free Greek yogurt with a scoop of peanut butter and a tablespoon of honey. This is one of my favorite snacks when in a rush.

4:00 In the Car on the Way to the Hamptons
I always keep Blue Diamond smoked almonds in the car to snack on, and polish them off with an apple.

6:30 In the Car
Half a Clif bar. This is just to get some carbohydrates before I hit the trails in Montauk for a nighttime mountain-bike ride.

9:15 Suki Zuki in Water Mill
Three pieces of salmon, three pieces of toro sashimi, one tuna sandwich roll. I try to order only one roll and the rest sashimi to stay away from the carbs at night. Asian chicken salad. Asahi beer. I rarely drink. Sometimes I have a beer at the end of the week.

Day 4
8:30 A.M. Hampton Coffee Company
Whole-wheat breakfast burrito with chorizo, black beans, and tomato salsa, and half a glass of grapefruit juice. If you eat the same thing every day, your body adapts to the number of calories you provide it. So if you mix it up, you can rev up your metabolism.

10:30 At the House as I Was Getting Ready for Mountain-Bike Ride
Clif bar and banana.

2:30 P.M. Babette’s in East Hampton
Turkey burger on a multigrain bun with sweet-potato fries and a green salad. I always use mustard instead of mayo or ketchup, which have a lot of fat and sugar. I eat half the fries. Portion control is mandatory for maintaining ideal weight. When ordering sandwiches or burgers, I like to do the fold-over trick with the bun, which involves cutting the burger in half and putting both halves of the meat in the center and only one half of the bun on the top and bottom. It’s a great way to cut down on carbs without sacrificing the taste.

5:00 Home
Smoked-fish spread with Wasa multigrain crackers. This is one of my favorite snacks. Being Latvian, I was brought up with this kind of stuff, so I enjoy it. I add some alfalfa sprouts to the top of the cracker, which is all multigrain and doesn’t have gluten so it doesn’t make you look puffy.

7:00 Dinner Party at a Friend’s House in Water Mill
I avoid the fried appetizers, and enjoy the shrimp and oysters from the raw bar.

8:00 Dinner
Filet mignon with portobello mushrooms and asparagus. I take an extra serving of the mushrooms and asparagus and skip the potatoes. I have a glass of red wine with dinner and a small portion of the five-berry cobbler for dessert minus the ice cream. I allow myself to have a few bites of something I love, but I am careful not to overdo it. Dinner parties are only a food challenge if you allow them to be.

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