In her first cover shoot after splitting from husband Orlando Bloom, model Miranda Kerr shows off her flat abs in a crop top, and talks about being happy in SELF magazine.
Happily separated? In her first magazine cover since splitting from husband Orlando Bloom in October, Miranda Kerr shows off her amazing body and opens up about how she keeps a positive attitude in the December issue of SELF.
The 30-year-old Australian model covers the magazine wearing a blue-and-white striped crop top and matching bikini bottoms. Kerr, who is mom to 2-year-old son Flynn, flaunted her flat abs and toned legs while striking a sexy pose and flashing a gorgeous smile.
"If I'm having a challenging moment, I jump for joy. Literally. After a minute, I feel better, and after a few minutes, I'm really happy," she reveals. "Everything else just drops off. It gets me out of my head and into my body, and it makes me feel present."
"Happiness is a choice we make," Kerr adds. "You can wake up and say, 'Oh, I can't believe it's so cold,' or you can say, 'Oh, wow, this is a great opportunity for me to try out my new sweater.' No one can be consistently positive, but why not make the choice that makes you feel better rather than the one that drags you down?"
The Victoria's Secret model also shares a mantra she likes to use: "'I am a being of light and love, and I radiate that to everyone I meet.' It helps me keep things joyful."
Kerr and Bloom, 36, announced last month that they are separating after three years of marriage. "Despite this being the end of their marriage," a rep for the actor said in statement at the time, "they love, support, and respect each other as both parents of their son and as family."
While sharing her health and beauty tips with the magazine, Kerr reveals, "If you take care of yourself, you can give more to everything else."
One way she takes care of herself? Eating healthy meals. "For breakfast, I'll have either eggs with sauerkraut and avocado, or oatmeal with honey and goat's milk," she says. "For lunch, I'll have grilled fish and a salad with kale, spinach, broccoli, fennel, avocado, pine nuts and feta cheese. Dinner is lentil soup and steamed vegetables or roasted chicken."
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