Rosie huntington-whiteley diet

Rosie Huntington-Whiteley has a secret weapon in her Aussie BFF, yogi and plant-based health coach, Claire Grieve. (Claire’s fun approach to flowing through poses has us rolling out the mat more often.)

According to Claire, she helps Rosie “stay energized and vibrant through plant-based eating. I usually bring her light bites to our morning sessions that she can eat throughout the day. We’ve been focusing on a variety of really vibrant vegetables, fruits and superfoods to give her long-lasting energy and true vitality. Rosie’s favorite of my plant-based snacks is my green goddess smoothie bowl”.

We asked Claire to share Rosie’s fave plant-based snacks that get plenty of points for being nutrition-rich, flavor-packed – and naturally photogenic…

plant-based snacks smoothie bowls

Green Goddess Smoothie Bowl
Makes 2 bowls


1 cup frozen pineapple
1 avocado
1 cup spinach
1 cup romaine
1/2 cucumber
1/2 lemon, squeezed
1 Tbsp ginger, chopped
1 scoop vanilla plant protein
1 tsp matcha green tea
1 cup unsweetened vanilla almond milk


Blend all ingredients until smooth. Add ice for extra thickness.
Garnish with pomegranate, coconut shreds, goji berries, bee pollen.

plant-based snacks lattes

Turmeric Superfood Latte
Makes 1 latte


½ tsp organic turmeric powder
½ tsp organic ginger powder
½ tsp organic cinnamon powder
a pinch of black pepper
1 tsp of honey, maple syrup or sweetener of choice (optional)
1 cup coconut milk (or milk of choice, I like almond or oat)


In a small pot, warm up the milk on the stove. Add the turmeric, ginger, cinnamon powder and black pepper and stir gentle. Add sweetener to taste. Continue stirring until well combined. Serve into a mug, dust with cinnamon and Enjoy!

plant-based snacks spring rolls

Veggie Rainbow Spring Rolls
Makes 10 rolls


For the Spring Rolls:
10 spring roll rice paper wraps
1 large carrot
1 large cucumber
1 avocado
handful fresh cilantro
5 large green lettuce leaves

For the Ginger Peanut Dipping Sauce:
1/2 cup salted natural peanut or almond butter
1 1/2 Tbsp soy sauce (tamari or coconut aminos if gluten-free)
2-3 Tbsp honey of maple syrup
1/2 medium lime, juiced
1/2 tsp garlic chilli sauce
1/2 tsp fresh grated ginger
hot water (to thin)


For the Spring Rolls: 
Prepare all vegetables. Peel, remove seeds and slice carrot and cucumber into matchbox size or julienne. Slice avocado thinly. Remove the cilantro leaves and roughly chop.

Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board.

Lay a large green lettuce leaf in the center of wrapper. Place a slice of avocado, carrots, cucumber and cilantro next to each other. Fold the wrapper over the filling and roll into a tight cylinder, fold the sides as you go.

Cut the veggie roll in half. Serve with micro greens or salad and dipping sauce of choice.
For the Ginger Peanut Dipping Sauce: 
Place all ingredients except water into a bowl and whisk together. Add hot water 1 Tbsp at a time and continue whisking until you achieve a pourable consistency.

Discover a fun digestion-easing yoga flow routine from Claire here.

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