Elaine Goodlad - May 2012 - Oxygen Magazine

Elaine Goodlad - May 2012

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Since stepping out of the competition spotlight, Elaine has kept herself busy – and in impeccable shape – teaching her VIP Bootcamp classes in Las Vegas, and doing a lot of group and personal training, not to mention launching her signature Simply Elaine Skin Care line a year ago, and continuing to be one of the industry’s most sought-after hair and makeup artists. “I can’t really say I miss competing,” she says. “I work with so many competitors at the shows, I still feel very much in touch.

Fit at 48

Elaine turns 48 this month – and what better way to celebrate than with her fourth Oxygen cover? “I was thrilled and honored to get my first Oxygen cover in 2003, but somehow I didn’t feel worthy yet,” she says. “With this cover at 48, I know how hard I’ve worked in this sport over the years, and I do feel more worthy and secure about it now.

While she may have retired from competing, there’s no denying Elaine has kept her physique in winning condition. What’s her secret? Hitting the stairs in the blazing desert heat for an intense circuit workout. “It really conditions my body quickly and it’s so invigorating. I always feel a sense of accomplishment, like I’ve had a good, hard session.

Elaine’s Meal Plan

Busting the myth that carbs will make you fat, Elaine doesn’t shy away from grains. She just saves them for her first few meals, and puts them to good use in the gym.

Meal 1: Oatmeal + protein shake

Meal 2: Oatmeal + 1 whole egg + egg whites

Meal 3: Rice and chicken bowl + lettuce + salsa

Meal 4: Egg white and ground turkey scramble + apple

Meal 5: Big romaine salad + chicken breast

Meal 6: Bun-less turkey burger

My Favorite Recipe: Apple Pie Oatmeal

Ready in 15 minutes • Makes 1 serving

  • 1 apple or cinnamon-flavored tea bag
  • 1/2 cup oats
  • 1/4 apple, thinly sliced
  • Stevia and ground cinnamon, to taste

Add oats, apple and tea bag to a pot of water and follow oatmeal cooking instructions. Add Stevia to sweeten to your liking, sprinkle with cinnamon and serve.

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