by Lea Michele
1. FACE WASH
2. MOISTURIZER
3. PIMPLE CREAM
4. A RAZOR
5. HAIR BANDS
6. SHAMPOO
7. CONDITIONER
MAKING THE MOST OF IN-FLIGHT TIME
I love traveling with my makeup artist, Melanie Inglessis, because we’ve developed all sorts of rituals and routines to pass the time—and do great things for our skin in the process. After we’ve settled in and the plane has taken off, we clean our faces with rosewater-soaked pads and apply a heavy moisturizer to help counteract how dehydrating in-flight air can be on the skin. We also slather on yummy lip balm.
Melanie always packs full-face and collagen eye masques, which she applies to both of us when we’re ready to fall asleep. Everyone looks at us like we’re crazy, but it’s 100 percent worth it. What’s better than landing with gorgeous and refreshed skin?
Once we wake up, we remove the masques, wipe off the extra with cotton pads, and use an astringent toner to close our pores.
Next, we apply a light moisturizer and a little bit of eye cream (tap it on with your ring finger in a circular motion around the socket of the eye). Then we finish our faces with a tinted moisturizer to create a healthy and even glow, a bit of concealer for blemishes, and some powder in the T-zone area, and we’re ready to deplane! Melanie doesn’t wear much makeup, but sometimes I apply a bright red lip, which is my go-to look when the rest of my face is bare.
FULL SPA DAY RITUAL
(IN MY OWN BATHROOM)
When I have the luxury of time and an unscheduled morning or afternoon, I’ll pull out all the stops and focus my energy on pampering rituals. Not only is it a quick ticket to centering and reconnecting with myself, but it absolutely makes my hair and skin—not to mention soul!—look and feel better.
FIRST, I draw a restorative bath, usually one that eases muscle aches, particularly if I’ve had a very strenuous week on set or workout.
SECOND, I apply a restorative hair masque. Because my hair is being curled and blown out constantly, my ends tend to get dry, so my hair guru, Mark Townsend, taught me this recipe—you can get the ingredients at a health food shop or grocery store like Whole Foods. When I’m really lucky, he whips it up for me and hands me a jar to stash in my shower. The heat from the water liquefies the coconut, which is key—but because the ingredients separate, you’ll want to give it a vigorous shake before you apply. For his clients who have fine hair, Mark instructs them to dilute the mixture with water and store it in the shower in a spray bottle so they can mist it on very lightly. Again, you have to shake it vigorously to re-mix the ingredients before spritzing it on your ends—and then just leave it for a few minutes before washing it out so it doesn’t weigh hair down. He likes me to leave this in my hair for an hour every week (I wrap it up in a shower cap).
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Mark’s Hair Masque
1 cup coconut oil (an excellent moisturizer composed of tiny molecules—molecules so tiny, in fact, that they can penetrate the shaft of the hair)
1 tablespoon almond oil (essential fatty acids)
1 tablespoon jojoba oil (moisturizer)
1 teaspoon vitamin E oil (lubricant)
1 teaspoon carrot oil (only use a drop or two if you’re blond, since it can stain hair)
THIRD, I drain the tub and stay seated while I exfoliate my entire body with a scrub. For an intense, hard scrub, I’ll take a bowl and mix two scoops of Epsom salt with five tablespoons of olive oil until it’s the right consistency (make sure the olive oil is thoroughly mixed). For a medium-intense scrub, I’ll take a bowl and mix two scoops of brown sugar with about two tablespoons of either honey or agave (agave is not as thick). Again, you want to make sure that the honey or agave is blended with the brown sugar, though it should still feel coarse. For a light scrub, I’ll mix two scoops of coconut oil (microwave it if it’s too difficult to stir) with twice as much sugar and a bit of fresh lime or lemon peel. Alternately, there are loads of great premade organic scrubs at Whole Foods.
FOURTH, after my skin is nice and soft, I rinse off in the shower and wash my hair.
FIFTH, I apply Dr. Hauschka’s Rose Body Oil everywhere except for my face. It’s luxurious but doesn’t cost a fortune (you can get it online) and moisturizes my skin better than anything else.
SIXTH, I apply a face masque. A frozen cucumber version is my absolute go-to since it calms my skin down considerably—it’s really great for all skin types. I leave this on until it starts to melt and then rinse with cool water. (Keep in mind that it can get messy!)
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Cucumber Face Masque
Take two chopped cucumbers and a handful of ice and blend until it’s the consistency of a thick puree (it’s kind of like a slushy). I add a few drops of peppermint oil and then apply it quickly before it melts. When I have time, I ring the edge of my face with strips of cotton to prevent it from getting everywhere; when I’m in a rush, I’ll just apply it to the eye area. It’s freezing but feels amazing.
SEVENTH, I do a quick at-home mani/pedi. Depending on how much time has passed since I got out of the tub, I soak my feet in hot water with a little eucalyptus or peppermint oil and then soften my soles up with a buffer. I then apply a coat of nail strengthener and some thick lotion.
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My Relaxation Must-Haves
1. Candles: I love Voluspa’s French Bourbon Vanille scent.
2. Red Wine: I’m Italian, so I love red wine, though I only keep organic varieties in the house since they have fewer sulfites.* My favorite is Our Daily Red, which is super-yummy and available at Whole Foods.
3. Calm Music: Bon Iver is one of my favorite artists—his music is so relaxing. And Barbra records always help me unwind.
4. Lavender Oil & Epsom Salts: If I’m tense, a few drops of Kneipp bath oil mixed in with some Epsom salts is key (it’s available at Whole Foods). The Valerian & Hops always helps me fall asleep.
5. Hot Tea: If I don’t feel like wine, I’ll boil some water and add lemon and honey. It’s a great way to rid your body of toxins. If I want flavor, I’ll make Yogi’s Lavender Chamomile tea.
* Sulfites keep wine from fermenting. Organic wines tend to have fewer sulfites, and dry reds have fewer than sweet whites.
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The Spotlight
1. Making an effort to do something nice for yourself at the end of a long day will always make you feel better—both in that moment and the next morning. Treat yourself: Pour a glass of champagne, turn on Bravo, and slather on that masque! To me, that sounds like the greatest night ever.
2. Creating at-home pampering rituals is a great financial option. There’s absolutely no reason why you can’t re-create a spa experience in your own home and make it a weekly indulgence.
3. There’s a major organic movement happening in skin care, which is great—and there’s no better way to experiment with the concept than in your own kitchen with ingredients that are readily available from the grocery store.
4. Creating a routine is key: Don’t count on an occasional facial to solve skin woes. Taking care of yourself doesn’t stop when you get home—most of the work needs to happen with your own hands. Keep it up: Wash your face every morning and night, and don’t pick!
5. Stay consistent. Once you find the products that work, keep them on hand and take a travel kit with you when you go. Don’t throw your skin off by switching it up (and it’s not just your face that counts, since even different shampoos and conditioners can have a negative effect on your hair and forehead).
CH 4
FOR THE LOVE OF FOOD
“I’m a bagel on a plate full of onion rolls!”
—FANNY BRICE, FUNNY GIRL
My mother always taught me to respect my body—that you’re only given one and should take the best care of it that you can. I’ve really listened to her: I never treat my body like a garbage disposal and instead try to feed it only the best possible food. After all, the right fuel is the sourc
e of the energy I need to do my job well. This has always helped me avoid falling into bad habits. I never had fast food as a kid—instead, like any traditional Italian family, we cooked all of our meals together. Food was the central theme of our lives: We showed our love over a bowl of baked ziti. So many of my favorite memories growing up took place at the family dinner table. It’s there that I also learned that food could be wholesome and delicious and an opportunity for celebration. Quite simply, I love food: Ask my friends and they’ll tell you that I’m the person who wants to talk about all the things I ate today, where we’re going to dinner, and all the things we could order and eat. I really love food.
Since it’s what keeps me going and makes me feel good, I’ve always worked hard to put it in a good perspective. Clearly, it’s important to find moderation, and with moderation most certainly comes the occasional indulgence. There are definitely days when I need to eat an entire Amy’s frozen pizza in front of the television. Because I generally maintain a good balance throughout the week, I never give myself a hard time about these moments. In fact, I usually turn Saturday or Sunday into a cheat day, and I love those days. Because it’s a treat and not the norm, I truly enjoy it. It feels far more special than if I were indulging every day.
I also think this is why I’ve never had a crisis with food and my weight: I’ve never treated it like medicine for all that ails me emotionally, nor do I treat mealtime like my mortal enemy. I went to high school with a lot of girls who unfortunately had issues with food and struggled with eating disorders. Not only is it easy to take calorie counting too far, but there are way too many pressures in this world about what you should and shouldn’t look like. While I completely understand why girls think they need to alter their appearance to fit in, it’s so important to hold on tight to a healthy balance and love yourself by feeding your body delicious and wholesome things. Plus, looking like everyone else would be the worst thing you could do to yourself! What I was taught—and what I’ve learned—is that you have to really love yourself, perceived “imperfections” and all, in order to look and feel your best. And that begins with nourishing yourself with things that are good for you.
While I completely understand why girls think they need to alter their appearance to fit in, it's so important to hold on tight to a healthy balance and love yourself by feeding your body delicious and wholesome things.
Being raised Italian, my life has always centered around dairy; I’ve never been into sweets. If given a choice, I’d always pick a side of macaroni and cheese for dessert over a chocolate soufflé. And for that reason, dairy and carbohydrates were the foundation of my diet before I moved to Los Angeles. When I relocated, I read a book called Skinny Bitch, which has a deceptive title. It’s not about being skinny, it’s about the truth behind all the things we eat. Up until that point, I thought a bagel in the morning, a turkey and cheese sandwich for lunch, and a bowl of pasta for dinner was the basis for a well-rounded diet. Did I mention that I love carbs? From that book, not only did I learn a lot of things about the meat industry that completely changed how I think about food, but I also learned about the importance of greens. You don’t see the color green in New York a lot. After I read that book, I changed my diet completely and have totally fallen in love with fresh produce. I genuinely crave fresh salads, fresh vegetables, and fresh fruit.
Being vegetarian is my personal preference, but I’ve never felt like that’s the sort of thing you should push on other people. I switch between being vegetarian, vegan, and pescetarian. And while I don’t like eating meat now, that doesn’t mean I can’t change my mind someday. What will never change is that I will always give my body the fuel it needs so that I can look and feel my absolute best.
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VITAMINS
I load up on as many vitamins as I can in my daily diet, but just to be sure that I’m getting enough, I visit a doctor for a B12 drip every week (it’s a big L.A. thing). In addition, my mom gave me a Vitamix as a gift, and I supplement my meals whenever possible with freshly made juice. Thankfully, when I don’t have time to make it myself, there are loads of great pressed-juice bars throughout the city. You should experiment with your favorite flavors and add more or less of each ingredient depending on your taste, but here are a few of my favorite recipes:
For a great energy boost, I’ll blend three leaves of kale (de-stemmed and torn or chopped), one handful of spinach, four pieces of celery, the juice of two lemons, and a chopped-up apple. Advanced juicers tend to cut out the apple and add a few leaves of romaine or a handful of parsley instead.
For a meal supplement, I’ll blend one banana with half an avocado and a handful of blueberries.
For debloating, I’ll blend a glass of water with the juice of two whole lemons, half a cucumber, four to six cubes of watermelon, and a few shavings of fresh ginger.
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The Eleven Snacks I Always Have on Hand
I always pack my own lunch for work (the craft services table is packed with naughty, naughty things), and I take food when I travel, too. Here’s what I stash in my fridge, in my trailer on set, and in my carry-on bag, to ensure that I’m never stuck and starving.
1. Grapes
2. Seaweed
3. Kale chips (see this page for an easy recipe, though you can buy these at the store)
4. Tzatziki (see this page for a modified recipe, though you can buy this at the store)
5. Carrots
6. Celery
7. Hummus
8. Luna Bars
9. Chocolate-covered goji berries
10. Cucumbers
11. Barbara’s Cheese Puffs
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READING A MENU
While I try to cook as much as possible, I also love to try new restaurants. Plus, I work so much that dinners out are my way of doing something social and catching up with friends. I always study the menu online in advance: I’ll find a good, healthy choice, and maybe a treat, too. When I don’t take a look before I sit down, I tend to order more because everything looks so exciting that I want to try it all. If I take the time to really think about what I want, and what my body needs, I don’t tend to go so overboard.
Kale Chips
1 bunch of kale
Olive oil in a spray bottle
Pinch of sea salt
1. Preheat the oven to 350˚F.
2. Wash and rinse the kale, and then de-stem the leaves with a small knife.
3. Tear the leaves into small bite-size chunks.
4. Place the kale on a baking sheet and spray lightly with olive oil.
5. Sprinkle the sea salt across the top.
6. Bake the kale for 10 to 15 minutes, shaking the tray every few minutes to ensure that the chips bake evenly.
KEEPING IT UP WHEN TRAVELING
When I’m on the road, I don’t give myself a hard time about sticking to my normal weekly eating routine. Being that I wasn’t raised on fast food, I don’t see Burger King in the airport and start salivating (though if In-N-Out Burger makes its way across the country, I’ll be in trouble)—so I’m never too concerned that I’ll go completely off the rails.
Before I head to the airport, I always pack a lunch—I never eat plane food. It takes about two minutes to put something together in the morning, and it’s usually vastly better than anything you’re going to get served up in the air. Besides, I always find that I’m most hungry when I’m en route, so I pack a huge lunch with plenty of snacks—and get lots of jealous looks from my seatmates.
If I’m ever in a pinch, I’ll find a Subway and order a whole wheat, six-inch sandwich loaded with veggies, olive oil, and a dash of vinegar.
MY FAVORITE INDULGENCES
Because you can’t be good all the time!
1. In-N-Out grilled cheese sandwiches (particularly when I’m traveling)
2. Annie’s macaroni and cheese
3. Amy’s pizza
4. New York bagels with cream cheese, lettuce, and cucumbers
&n
bsp; 5. Bread baskets
6. Cheese plates (I love Manchego and Brie in particular)
7. Wine
WHAT I EAT IN AN AVERAGE DAY
On non-cheat days I try to keep my diet fairly simple and really make sure that what I eat is not only satisfying and delicious, but nutritious enough to give me the energy I need to do my job. Over the years, I’ve assembled lots of go-to meal ideas from my family, from my friends, from cookbooks, or just by experimenting in the kitchen, which I’ve tweaked to my taste. Here’s a look at what I’m likely to eat on any given day.
DAY 1
BREAKFAST
Goat’s-Milk Yogurt + Granola + Berries
