Model Rachel Barnes Horowitz on Diet, Fitness, & Justin Bieber

Oh yah, ya know, Rachel Barnes Horowitz was just in the ‘Boyfriend’ music video with Justin Bieber…

Umm…NBD.

I know, die, right?!

Not to mention, this San Diego native’s also a college grad who’s all about eating right, living a healthy lifestyle, & killing it in the modeling world. Between hanging with the Biebs, being the face of Planet Blue ( << my favorite online shopping…ever ), & keeping up with her gnarly Insta following, Rachel sat down to talk diet & fitness with me…oh, & if ya like her makeup- click here ( yes, you heard correctly- someone did a MU tutorial on how to look like her! ).

Enjoy ; ):

+ Tell us about yourself.

Rachel Barnes Horowitz: I am born and raised in Manhattan Beach. I went to College at SDSU and have been living in La Jolla with my husband Jeremy since we were married in 2011. I am currently a model with Ford LA, NoTies SD, & Elite Miami.

+ Ok, spill. Tell us alllll about Justin Bieber!

RBO: Working with Justin was a total whirlwind! I was cast for the video the day before, & the video was all shot in one 12 hour day! He was super fun on set and was teaching me about music in between takes. His talent is undeniable…

{ Watch more on that here }

+ Quick skinny tips or tricks?

RBO: In general I try to eat very clean with my husband. I cook dinner almost every night when I am home. I like knowing exactly what goes into what I eat, less sodium and oils, more fresh veggies, whole grains & lean protein.

Over the years Jeremy and I have both cut out foods that we find to slow us down instead of give us energy. We try our best to stay away from soda & processed foods. I find myself feeling the best when I am eating whole foods. Also, portion control is huge! I drink tons of water & always eat before your reach the frantic “hungry” stage…you’ll be more likely to make better decisions.

+ Weekly workout schedule?

RBO: I switch between spin, yoga, & long walks/hikes…I like to do at least three days a week of cardio & yoga in between. Also, TONS OF STRETCHING!!!

+ Favie go-to healthy food?

RBO: I love watermelon in the summertime, & also, jicama and lots of hummus; I eat a ton of hummus. I have a million different kinds I make at home in my Vita Mix!

+ Cocktail of choice?

RBO: Sauvignon Blanc.

+ Can’t-live-without beauty product?

RBO: Sunscreen & chap stick. All day everyday.

+ Makes you laugh when…

RBO: I play cards against humanity with my usual suspects.

+ When I wake up I…

RBO: Check my Instagram (@rachhorowitz)…I’m addicted, & then coffee!

+ What’s in your purse?

RBO: Everything you can think of…I have a purse like Mary Poppins…Reusable shopping bags, lotion, a water bottle, toothbrush, Band-Aids, phone charger, chap stick, usually three pairs of sunglasses, wallet, earrings, nail polish, raw bars, &/or almonds.

+ Naughty indulgence?

RBO: Sweets; I’ve never met a cookie I didn’t like…!

+ Quick, easy recipe?

RBO: Because Jeremy & I are both cookie monsters, I found a recipe to make me not feel so guilty about eating them from 101 Cookbooks.

You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand – don’t go too far or you’ll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit – enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.

Banana Cookies

+ Makes about three dozen bite-size cookies

3 large, ripe bananas, well mashed ( about 1 1/2 cups )
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid ( or alternately, olive oil )
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded/unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
A handful of dark chocolate chips

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, & baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment ( or Silpat ) lined baking sheet. Bake for 12 – 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect – just shy of 15 minutes seems to be about right in my oven.

+ To follow Rachel on Instagram, click here.