"It took nine months to build it, it will take nine months to unbuild it," she tells PEOPLE

By Liza Hamm
March 26, 2013 02:00 PM
Ylva Erevall Photography

Think Drew Barrymore is feeling the pressure to lose all her pregnancy weight?

Well, think again. “I don’t feel pressure,” she tells PEOPLE. “It took nine months to build it, it will take nine months to unbuild it.”

But the actress and new mom to 6-month-old daughter Olive is serious about slimming down in a healthy way, so she’s been following nutritionist Kimberly Snyder’s food plan.

“I designed a diet for Drew that is extremely nutrient dense, but also filling so she doesn’t have to feel hungry,” says Snyder. “We don’t count calories but rather center her diet around whole, alkaline plant foods up until dinner. For lunch and dinner, I make different types of salads for her, followed by an entrée like the ones in my new book Beauty Detox Foods.

“I love Kim’s plan because it’s so easily applied to real life. I love food and food adventures and when you’re on a diet, it’s like all the fun ends!” notes Barrymore. “I can’t live like that. With Kim’s program, I can still enjoy the foods I love but in a healthier way.”

Kimberly Snyder and Drew Barrymore
Michael Simon/Startraks

“She introduced me to her Glowing Green Smoothie, which I love and drink every morning,” says the new mom. “It helps me get my veggies and I can actually feel the results of drinking it. It even helped my acid reflux. She also taught me to start every meal with a salad and combine my carbs and protein for better digestion and that way I can still enjoy some carbs because a life without carbs is no life at all.”

One dish Barrymore absolutely loves is Snyder’s taco wraps. “They’re a great way for Drew to get raw greens into her diet, which are full of minerals such as iron and calcium, omega three fatty acids, and Vitamins A, C, E and K,” explains Snyder.

Try the recipe below and check out Snyder’s new book!

Makes: 5 to 6 wraps

• 2 cups walnuts
• 1 tbsp. ground cumin
• 1 ½ tsp. chili powder
• 1 ½ tsp. ground coriander
• Pinch of cayenne pepper
• 2 tbsp. low-sodium tamari
• 6 large collard green leaves, stems removed and 2 in. trimmed from bottom of leaf
• Salsa

1. Process walnuts in bowl of food processor until coarsely ground. Combine walnuts in medium bowl with cumin and next three ingredients. Stir in tamari; set aside.

2.Place trimmed collard leaf, dark side facing down, on cutting board. Spoon ¼ to ½ cup walnut mixture in middle of leaf; top with 1 tbsp. salsa. Roll leaf, burrito-style, folding one long side of leaf over filling towards center. Fold short ends over filling, then remaining long side of leaf. Place filled leaf, cut sides down, on cutting board; slice diagonally into two pieces. Repeat process with remaining leaves and filling.

3. Serve with additional salsa, if desired.