Miranda Kerr Poses For Grazia

Stepping out for a sizzling new photo shoot, Miranda Kerr was busy working on the roof of the Museum of Contemporary Art for Grazia Magazine in Sydney. Here are the highlights of the interview in the magazine:

On her diet: ‘I know what works for me… Primarily I’m vegetarian, but I will eat a small amount of fish and chicken – and once in a blue moon I’ll have a steak. ‘I’m adaptable – if someone cooks for me I’m not going to say, “Oh no, I don’t eat that”. I believe you shouldn’t be so strict with yourself – life is about having fun and enjoying yourself but it’s also important to know what’s good for your body and what energises your body.’

On her fitness regime: ‘When I’m in New York I have a trainer who I see a couple of times a week… I’m always running to the airport and carrying my luggage, so that’s kind of enough cardio for me.’

On her lifestyle: ‘I am conscious of not only maintaining but promoting a healthy lifestyle and I wouldn’t be able to sustain the hectic nature of my modelling commitments if I wasn’t 100 per cent committed to feeding my body the food, vitamins and minerals it needs.’

On her appearance on the Grazia shoot: ‘The exaggerated poses for the shoot have made me appear thinner than normal from behind, but I am the same weight and measurements I have maintained for more than three years’.

On her gruelling regime: ‘People don’t realise the extent of how hard I work, because they see it as just glitz and glamour. At the same time I am so grateful for it all, but it doesn’t give me a lot of downtime. ‘I’m generally in two different countries a week. And anyone else who had my schedule would probably fall apart. To be honest with you, it’s really, really intense… I work six days a week, 15 hours a day – and that’s not a joke.’

On her responsibilities as a supermodel: ‘I really don’t want girls to think they have to look like me. I want them to nurture themselves and really be the best they can be… As women, we can’t compare ourselves because we’re each beautiful in our own unique way.’


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