Looking at international model, world traveler and health coach Nikki Sharp you wouldn't know that she has had her own fair share of health challenges.

In a recent post on social media Nikki shared some of her challenges which inspired us to ask Nikki to share some more of who she is.

"I am so incredibly passionate about sharing my way of living with others because I know what it’s like to be fearful of food, to hate your body, to feel like you’re alone. I’ve managed to overcome: depression, anxiety, acne, insomnia, anorexia, binge eating disorder, and body dysmorphia."

Besides sharing your wellness lifestyle, what are your other passions?

Traveling, cooking, and exercise. I love all three equally!

What is your definition of wellness?

Being balanced in everything you do, waking up with energy, and feeling like you can handle anything that is thrown your way. To me health is not all about food, rather nourishing your mind, body, and soul, reducing stress and being as happy as you can in each moment.

What are some of your essential wellness protocols?

2L of water a day! This will have a dramatic effect on your energy levels, skin, sleep, and metabolism. Meditation, my gratitude log, and speaking to my friends as often as possible. These all nourish me as much as eating healthy food.

Will you share one of your favorite recipes with us?

This recipe comes from my new book, Meal Prep Your Way to Weight Loss

Roasted Red Pepper Hummus

(Makes enough for the week)

Hummus is one of my favorite foods. I used to buy a lot of store-bought hummus until I realized how many preservatives are used to lengthen shelf-life – not to mention the high sodium content. Now I always make my own. Hummus is another wonderfully versatile recipe. You don’t always have to use chick peas; you can try using black beans or edamame, or add veggies such as spinach, beets, or roasted carrots. The base of the hummus will be the same (beans and tahini), but the addition of other vegetables creates different flavor profiles.

Ingredients

1 roasted red pepper

1 15-ounce can organic chickpeas

1 tablespoon tahini

Juice of 1 lemon

1 tablespoon olive oil

½ teaspoon cayenne pepper

Salt and pepper, to taste

Directions

Turn the oven grill on. Place the pepper on a lined baking sheet and into the oven, cooking until the skin begins to blister, around 10 minutes. Rotate and continue cooking another 10 minutes, until the skin is nearly peeling off and charred. Remove from the oven and allow to cool. Remove the stem, seeds and peel the skin off.
Add all ingredients, including the roasted pepper into a blender or food processor. Blend until fully combined, adding a small bit of water, or extra lemon juice if it’s too thick.
Transfer to a container and refrigerate.

What is one of your favorite snacks?

Hummus and veggie sticks because it's such an easy snack to make and will help you make better decisions throughout the day.

Do you have any clean beauty brands you love right now?

True Botanicals and Uliv Skincare, both of which I've seen great results on my skin by using.

Favorite beauty ritual?

I love doing a mask during the day while I'm working or meal prepping. That way I am nourishing my skin while being productive.

What is your favorite form of movement?

Yoga because it calms my mind and has changed my body, plus I feel so strong.

How do you manage stress?

Meditation, yoga, and speaking with my friends throughout the day. Oh, and doing my gratitude log because you realize most of the stress is related to things you either cannot control or might not happen.

Favorite song(s) and book(s) right now?

Taylor swift - Delicate

What did you enjoy about the Love Beauty Wellness Festival?

I love being able to share all aspects of wellness, not just food to the community. I think it's important we realize wellness and health means something different to everyone, so a festival like this helps people to learn and take away what works for them.