Tag Archives: Rosie huntington-Whiteley

I Wanna be a Ragdoll


Above Rosie Huntington Whitely wears Ragdoll Cropped Army Tee and Faded Black Track Pants


Olivia Munn wears Ragdoll Faded Black Lace Up Sweater


Kate Bosworth wears Faded Black Cropped Tee and Faded Black Lace Up Sweater

Redefining leisure wear, Ragdoll is LA’s latest export to gain cult status and a devoted following of celebrities and it girls alike. With each piece tweaked and styled to create the perfect fit, they’ve taken glorified trackies, tees and sweats to a whole new level. Proving style no longer need be forsaken for comfort and answering all of today’s wardrobe demands. A dream for busy mums on the run and a saviour for any future mummas on the look out for expanding waistbands and loads of stretch. I could literally live in this brand right now! Here are some of my faves xx


Hoodie Faded Black


Cropped Sweatshirt Rose


Track Pants Faded Black  and Cropped Tee Army


Cropped Skinny Sweats Gray and Strap Cami Army


Faded Black Lace Up Sweater

All Images and items Via Ragdoll

Roast Chicken – A Right of Passage

It wasn’t until I made this dish that I realized cooking a roast chicken is somewhat of a right of passage. To say the smell of roast lemon chicken wafting through our living room reminded me of my mothers Friday night chicken would be an understatement. More than that, it was a feeling of being home. When we finally sat to eat, my husband turned to me and said, not only have you made your first roast chicken, but it’s delicious. And I knew right then it was my right of passage. Not quite a whole chicken, not quite entirely cleaned by yours truly, but a roast chicken none the less.

The idea to roast chicken came about when I stumbled upon Rosie Huntington Whiteley’s recipe for Roast Lemon Chicken with brown rice and kale. Not only a good excuse to do a post on Rosie but a delicious way to incorporate Kale into our meal. You see, ever since I made Kale Salad for my French Fry loving husband, it’s become his number one request in the kitchen. Strange, I know. However well this leafy green super food had been disguised, drenched in vinaigrette and sprinkled with pita crisps, even a self proclaimed health fanatic like myself needed a break from it. Inspired by Rosie, kale was on the menu once again. And if you happen to be familiar with Rosie Huntington Whiteley’s body / beauty / style, you too may want to eat what she’s eating.

I’ve adjusted her recipe, adding pomegranates for a burst of colour, vinaigrette for extra flavor and pita crisps for hubby xx

Above Pics  Rosie Huntington Whiteley Via Just Jared / Tumblr

Roast Chicken with Kale and Brown Rice

Inspired by Rosie Huntington Whiteley’s Roast Lemon Chicken From The Clean and Lean Diet Book


1 medium chicken (or 2 whole chicken breasts)
1 lemon cut into wedges
2 garlic cloves thinly sliced
sea salt and pepper
1 tablespoon olive oil
3/4 cup brown rice
chicken stock to taste
Big bunch of kale shredded
1/2 avocado chopped
1/2 pomegranate

2 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon vegan mayonnaise
1 teaspoon lemon zest
1 teaspoon lemon juice


Preheat the oven to 190c. Begin by cleaning your chicken (or asking your butcher to).

In a baking dish or pan, slice 3 even slits in each section of chicken and stuff with lemon and garlic, then place remaining lemon and garlic on and around chicken. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Trickle a small amount of water on to the base of your pan so that it only just covers the surface. Roast chicken for approx 1 and 1/4 hours or until chicken has browned.

In the meantime, cook brown rice as per packet adding a teaspoon of chicken stock to taste.

Line a baking tray with baking paper and scatter pita crisp over tray, spray with olive oil and toast in oven for approx 5 minutes or until golden, then set aside.

Blanch the kale for a couple of minutes, rinse under cold water, dry (in a lettuce spinner if you have time) and pile into a large serving dish. In a small mixing bowl combine all the  vinaigrette ingredients and pour over the kale letting it soak in all the flavor for approx 5 minutes prior to serving.

Once cooked serve the chicken alongside a portion of brown rice topped with kale, chopped avocado and a sprinkling of pomegranate seeds. Serve the pita crisps in a small dish beside it. xx

Clean and Lean Crunchy Beef Salad and Super Greens

When my very lovely girlfriend handed me the Clean and Lean Diet Book for my birthday, it was not without a prelude, “Don’t worry it’s not because I think you’re fat” she assured me. Despite its arguably deceptive title, it’s more an ode to healthy living than a diet book. Author James Duigan is the long time trainer and confidant to Elle McPherson, so it’s safe to assume he knows a thing or two about healthy eating. Amidst Duigan’s repertoire of Clean and Lean recipes, a host of celebrity names including Elle and Rosie Huntington Whiteley contribute their own healthy favorites. Inspirational healthy recipes endorsed by ‘The Body’ herself, it’s no wonder I couldn’t wait to give them a go xx

Pics Via The Daily Mail Elle McPherson / Just Jared Rosie Huntington Whiteley

Crunchy Cambodian Style Beef Salad
Adapted from Clean and Lean Diet Cookbook by James Duigan

400gram fillet of beef
1 teaspoon olive oil

2 celery sticks cut into strips
1/2 cucumber cut into thin strips
Green Mango cut into strips or
Seeds of 1/2 pomegranate
Handful bean shoots

1 garlic clove crushed
1 red chilli finely chopped (optional)
handful chopped coriander of basil
juice of 2 limes
2 teaspoons ginger finely grated
2 tablespoons chicken stock
sea salt and pepper to taste

To serve
1 red onion finely chopped and caramelized
1 handful crushed cashews lightly toasted

In a large bowl combine all the salad ingredients and toss together. Lightly toast crushed cashews and set aside. In a small fry pan saute red onion for approx 4 minutes or until it  appears to caramelize, then set aside. Heat olive oil in a griddle pan and grill beef for approx 2 to 3 minutes on either side for medium rare, or until liking, then allow to rest. In the meantime in a small bowl combine all the dressing ingredients and whisk together. Thinly slice beef then place on top of salad, sprinkle with red onion and cashews, drizzle dressing over and serve.

Super Green Salad
Adapted from Clean and Lean Diet Cookbook by James Duigan

100g green beans trimmed
1 bunch asparagus trimmed
100g baby spinach
1 small bunch rocket
1/2 cucumber sliced
100g frozen peas defrosted
2 tablespoons pine nuts lightly toasted
1/2 avocado sliced

1 small bunch basil chopped
1 small bunch tarragon finely chopped
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
sea salt and pepper to taste

Blanch green beans and asparagus in boiling water for approx 2 minutes, drain and then transfer to ice cold water. In a small bowl combine all the dressing ingredients, whisk together and set aside. In a large serving bowl toss together the spinach, rocket, cucumber and avocado. Scatter peas, asparagus and green beans on top, sprinkle with pine nuts, drizzle dressing over salad and serve.