Melissa Gorga in Bathing Suit Goes to "the Shore"

The Real Housewives of New Jersey's newest season is in full swing, and one episode featured the cast hitting the beach. Naturally, this means they got to show off their incredible figures in swimsuits. Cast member Melissa Gorga posted a group photo on Instagram of the cast posing together at the beach. How does she stay so fit? Read on to see 5 ways Melissa Gorga stays in shape and the photos that prove they work—and to get beach-ready yourself, don't miss these essential 30 Best-Ever Celebrity Bathing Suit Photos!

When it comes to staying healthy, Gorga is all about consistency. And she says that this is easy for her to do. "It's a lifestyle for me," she says to Women's Health. "I feel better when I eat healthy. If I don't work out for a week or two, I feel miserable." "Work your way up to 150 minutes a week of moderate-intensity aerobic activity (for example, 30 minutes a day, 5 days a week). Strong scientific evidence shows that physical activity can help you maintain your weight over time. However, the exact amount of physical activity needed to do this is not clear since it varies greatly from person to person. It's possible that you may need to do more than 150 minutes of moderate-intensity activity a week to maintain your weight," says the CDC.

Gorga tells Women's Health that she focuses on toning when she exercises. "I feel like even if you're a little bit heavier, it's all about toning your body," she says. "Work with what you're working with, but keep it tight." Gorga says that she usually focuses on her legs and lower body. "Muscle-strengthening activities like lifting weights can help you increase or maintain your muscle mass and strength. This is important for older adults who experience reduced muscle mass and muscle strength with aging. Slowly increasing the amount of weight and number of repetitions you do as part of muscle strengthening activities will give you even more benefits, no matter your age," says the CDC.

Gorga tells Women's Health that she avoids restricting herself when it comes to food, and focuses on eating healthy. "I never do fad diets," she says. "I feel like I do a lot better with my own routine. It's worked for me forever."

In addition to working out and eating healthy, Gorga revealed to Women's Health that she tried a new wellness procedure. "I just tried something called Emsculpt, which is the equivalent of doing 20,000 squats in 30 minutes," she says. "You do it four times and each time is a half-hour session. You can do it on your butt or on your abs."

Gorga tells Bravo's The Daily Dish that when it comes to her diet, she eats pretty healthy. "I always eat right and I make it part of my lifestyle," she says. Gorga says that she has some go-to healthy meals and options. "I tend to go for fruits and salads." Here's a recipe for you, courtesy of CelebWell"

Chicks & Sticks Chopped Salad

Make this salad your way. Sub in bottled vinaigrette (about 1/3 cup), swap chopped kale for the greens, or up the protein with a sprinkle of feta crumbles, diced smoked Gouda, chopped nuts, and/or avocado.

1 lemon
3 tablespoons olive oil
1 teaspoon Dijon-style or whole-grain mustard
1 9-ounce bag romaine or a crunchy lettuce blend, coarsely chopped
1 15-ounce can garbanzo beans (chick peas), drained and rinsed
2 cups shredded cooked chicken*
3 cups matchstick vegetables (such as sweet peppers, carrots, cucumber, radish, green onions, and/or zucchini cut into matchstick-size strips or chopped)
1/4 cup chopped dried tomatoes (oil pack), drained, or quartered kalamata olives

1. Zest and juice the lemon. In a jar with a lid combine lemon juice, 1/2 teaspoon of the lemon zest, oil, and mustard. Cover and shake.
2. In a large bowl layer lettuce, beans, chicken, matchstick vegetables, and tomatoes. Toss with dressing. Makes 4 servings.

*Tip: Leftover cooked skinless chicken or rotisserie chicken, shredded with two forks, works well.
Note: If toting lunch, place one serving in a storage container. Pack in a mini cooler with an ice-pack or refrigerate for up to six hours. To make the salad up to 24 hours ahead, refrigerate the salad and dressing separately and toss before serving.