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July 6, 2011
The appetizers are excellent - recommend the crab pretzel! The meals are large and so fresh. Some cajun popcorn served prior to food service - very good - unique and excellent service!
Gwyneth and Gavin’s Pasta With Tuna, Olives, Fried Capers
This is a must share because I love this dish. Its also Gwyneth Paltrow’s adaption of Gavin Rossdale’s recipe (faaaaaaaaancy).
I have made it multiple times and it has not disappointed yet. Gwyneth’s recipe calls for brown rice pasta… done it. And its good. I have also done it with regular gluten-y noodles. And its good too. So you really can’t go wrong here.
This pasta is one of my favorite recipes from It’s All Good. I typically shy away from celebrity cookbooks, but I had to try this one because of the types of recipes she includes.
Before my wedding last December I did the Elimination Diet (there are a number of recipes on my blog that fit this diet) and it was such a feel good diet that I continued it on until I fell pregnant in May. This cookbook has a number of ED-friendly recipes and some others that are still look good/feel great recipes.
This wonderfully salty dish can be quickly whipped up any weeknight and c’mon… if its good enough for Gwyneth Paltrow and Gavin Rossdale, its good enough for me.
- 8 oz brown rice pasta (or regular rotini if you are into something gluten-y)
- 1/3 cup olive oil
- 1/2 cup capers, rinsed and dried
- 12 canned anchovy fillets
- 8 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 8-oz cans water-packed tuna, drained (GP’s recipe calls for oil-packed, but I prefer the water-packed)
- 1/4 cup pitted Kalamata olives, halved
- Juice of 1 lemon
- 1/2 cup chopped Italian parsley
Cook pasta as directed on package until al dente, 7 to 8 minutes. In a small skillet over high heat, heat oil. Cook capers, stirring, until crispy, 2 minutes. Remove capers with a slotted spoon transfer to a plate, reserving oil. In a large heavy skillet over medium-low heat, heat reserved oil. Add anchovies, garlic and pepper flakes. Cook, stirring, until anchovies dissolve and garlic begins to brown, 3 to 4 minutes. Add tuna and olives stir to break up tuna. Add lemon juice cook, stirring, until tuna is warmed through and starting to brown, 2 to 3 minutes. Divide pasta among 4 bowls divide tuna mixture, capers and parsley evenly over pasta.
It's All Good : Delicious, Easy Recipes That Will Make You Look Good and Feel Great (Hardcover)
Last spring, after a particularly grueling schedule and lapse of overindulgence, Gwyneth Paltrow was feeling fatigued and faint. A visit to her doctor revealed that she was anemic, vitamin D deficient, and that her stress levels were sky high. He prescribed an elimination diet to clear out her system and help her body heal. But this meant no coffee, no alcohol, no dairy, no eggs, no sugar, no shellfish, no deep-water fish, no wheat, no meat, no soy, nothing processed at all!
An avid foodie, Paltrow was concerned that so many restrictions would make mealtime boring, so, together with Julia Turshen, she compiled a collection of 185 delicious, easy recipes that followed her doctor's guidelines. And it worked! After changing her diet, Paltrow healed totally, felt more energetic and looked great. Now, in It's All Good, she shares the go-to dishes that have become the baseline for the restorative diet she turns to whenever she feels she needs it. Recipes include: Huevos Rancheros, Hummus Tartine with Scallion-Mint Pesto, Salmon Burgers with Pickled Ginger, even Power Brownies, Banana "Ice Cream," and more!• Author: Gwyneth Paltrow • ISBN:9781455522712 • Format:Hardcover • Publication Date:2013-04-02
Recipes from Gwyneth Paltrow's gluten-free diet
After a health scare and following a strict diet set by doctors, Oscar-winning actress Gwyneth Paltrow not only lost weight, she had more energy and looked great.
And the Hollywood star has recently been showing off her gorgeous golden complexion, lean pins and healthy blonde locks on the press rounds, promoting her new cookbook It's All Good.
With Gwyneth's healthy recipes hot off the press you can put the Iron Man 3 actress's super diet to the test and see if it leaves you looking and feeling great too.
CLICK ON PHOTO FOR FULL GALLERY & RECIPES
Gwyneth says: 'Hearty and warming, this slowly cooked dish makes lean lamb seem the most comforting food in the world.
Serve the dish with cooked millet, which has the appearance and texture of couscous with none of the gluten, to absorb all the lovely juices from the tagine.'
'This soup gets so much depth of flavor from the dried mushrooms and such a creamy texture from being puréed that it's hard to believe no chicken stock or cream is involved.
If you'd like to add a little texture, quickly sauté a few thin slices of the mushrooms in olive oil with some salt and pepper and float them in each bowl', advises the blonde bombshell's kitchen tome.
The self-professed foodie offers plenty of gluten-free recipes in an effort to combine great taste and good health. Her cookbook says: 'Gluten-free baking is not for the faint of heart. At first as we tested this recipe, we produced heavy or bizarrely textured muffins, but we finally hit the nail on the head with the perfect mix of ingredients.
These muffins are super-tasty and are always a smashing success in my house.'
“It’s All Good” By Gwyneth Paltrow And Gwyneth’s Simple Recipe For Avocado Toast
Okay everyone, it’s time to lay off poor Gwyneth! After purchasing and reading her new cookbook “It’s All Good,“ I am here to ask you to stop slamming her for lovingly preparing meals for her family which are surely healthier than the crap which many youngsters in our country are fed. You may be wondering why a die-hard vegan would come to the defense of a huge celebrity who authored a book which is not all-vegan. The main reason is that I really like the cookbook which, to my surprise, contains a wide variety of fabulous-looking and clearly marked vegan recipes.
Although my ultimate dream is that everyone on the planet adopts a vegan diet and lifestyle resulting in a more compassionate and sustainable world, the reality remains that each and every shift that is made towards this end result must be recognized and applauded. I applaud the “Meatless Mondays” campaign, the faux meat products cropping up in the supermarkets and Mark Bittman’s new book “VB6: Eat Vegan Before 6:00.” I also applaud anyone and everyone who chooses to consider and care about the fact that the foods they eat will impact both their health and the world we live in.
I believe that Gwyneth Paltrow’s new cookbook “It’s All Good” is a huge step in the right direction for the following reasons…
1. About one year ago, Gwyneth went on an elimination diet (no coffee, alcohol, dairy, sugar, shellfish, gluten, soy or processed foods) to battle some health issues. This led her to create the recipes for this book. It is quite clear that she recognizes the connection between the foods you eat and your health. She even dedicates her book, in part, “to the amazing men and women who have taught me that food is medicine…” This is surely a good thing. I still know dozens of supposedly intelligent people who refuse to acknowledge that important connection.
2. One of the people she dedicates her book to is Michio Kushi, who helped introduce modern macrobiotics to the United States in the early 1950s. A traditional macrobiotic diet is mostly plant-based, although it does allow for small amounts of meat and fish. Many people, such as Alicia Silverstone, like to follow a vegan macrobiotic diet. I have read many accounts of people who have recovered from serious illnesses by following a macrobiotic diet. I actually followed a vegan macrobiotic diet for about one year, and I think it’s a good one. You may enjoy my post entitled “Macrobiotic, Raw or Just Plain Ol’ Vegan?” In her book, Gwyneth acknowledges many of the principles of a macrobiotic diet, such as avoiding nightshade vegetables and other foods which may upset the body’s balance.
3. Gwyneth’s elimination diet includes avoiding dairy products. Hello vegans! Are you listening?
4. In her book, Gwyneth supports eating whole foods, which includes vegetables, grains, beans and legumes. This is much better than Burger King, Wendy’s and McDonald’s, is it not?
5. Gwyneth recommends many standard vegan staples, such as Vegenaise, miso paste, raw coconut water, almond milk, pickles, kimchi and Bragg’s Liquid Aminos.
6. The book contains a nice commentary by Dr. Alejandro Junger about the never-ending soy controversy. The commentary ends with Dr. Junger stating the following: “All this can be somewhat confusing, so to boil it down I would say this: Use soy products in moderation and check the ingredients to make sure each product is not from GMO soy and does not contain toxic chemicals.” This was the consensus of the panel of doctors at the premier of the movie “Forks Over Knives” which I attended.
7. As previously mentioned, the book contains many, many great-looking vegan recipes which are clearly marked as “vegan.” The end of the book contains suggested weekly meal planners which includes a vegan week.
8. I actually had the opportunity to eat one of Gwyneth’s Vegan Sweet Potato and Five-Spice Muffins (the recipe is in the book) made by someone special (more on that next week, so stay tuned) and they were delicious!
9. I absolutely love Gwyneth’s recipe for vegan and gluten-free Double Chocolate Chip Cookies which I found on her website GOOP. I have tried other great vegan recipes from Gwyneth’s website, so I think it’s reasonable to assume that many of the recipes from her book will be great too!
In conclusion, I would highly suggest this cookbook for non-vegans who want to add more vegan dishes into their cooking repertoire, and for those vegans who can get past some of the book’s photos of meat and fish (there is even one of Gwyneth cutting into a whole chicken with a smile on her face).
I am now totally hooked on Gwyneth’s simple recipe for avocado toast, so here it is. Click here to see my recipe for toasted sourdough rye bread topped with avocado and sauerkraut.
Gwyneth Paltrow’s Avocado Toast Recipe
GWYNETH PALTROW’S AVOCADO TOAST RECIPE
Toast a piece of your favorite healthy, preferably gluten-free bread. Spread it generously with Vegenaise and top with a few slices of perfectly ripe avocado, ever so gently pressing the avocado into the bread. Hit it with a nice pinch of Maldon salt or Vege-Sal and a few grinds of black pepper. That’s it!
You can opt to squeeze a tiny bit of lemon over it or add some zip with fruity red chili flakes (like Aleppo pepper or gochugaru, coarse Korean red chili flakes), but really it’s the holy trinity of Vegenaise, avocado, and salt that makes this recipe.
*My added notes: You can use any or all of these ingredients (but you need the Vegenaise, avocado and salt). I love to toast the organic Sour Rye Bread by the brand “Bread Alone.” That’s my personal favorite (I wonder which brand of bread Gwyneth loves best!).
Recipes from Gwyneth Paltrow’s ‘It’s All Good’
With just a few more weeks to go before beach body season, we thought we’d share exclusive recipes from Gwyneth Paltrow’s latest cookbook “It’s All Good” — specifically ones from the Body Building Menu. Because if this meal plan is what helped 40-year-old Gwyneth get a -year-old stripper’s butt,” maybe it’ll do the same for us. And have you seen “Iron Man 3”? She looks amazing, even when the girl is literally on fire.
RECIPE: Leftover quinoa with egg, kale and scallion
Cooked quinoa is a great, useful staple to have on hand at all times, especially in the morning.
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced
2 large leaves of kale (stems discarded), finely shredded
½ cup cooked quinoa
Coarse sea salt
Freshly ground black pepper
A poached egg or olive oil fried egg
1 scallion, white and light green parts only, very finely sliced
Heat the oil and garlic over medium heat in a small skillet until the garlic begins to soften, just 1 minute. Add the shredded kale and cook, stirring now and then, until the kale is wilted, 2 to 3 minutes. Add the quinoa and cook, stirring until warmed through, another 2 minutes. Season the mixture to taste with salt and pepper. Place the mixture in a shallow bowl or on a plate, top with the egg, and sprinkle with the scallions. Add a final grind of black pepper if you like.
RECIPE: Body Builder Smoothie
Packed with vitamins and minerals from the green powder, made sweet with a date and creamy with almond milk and banana, this high-protein shake will set you up for your day or workout, and is also a great recovery beverage.
1 serving whey protein powder
1 serving greens powder
1½ cups cold unsweetened vanilla-flavored almond milk
1 date, pitted
Blend everything in a powerful blender and drink immediately.
RECIPE: Spicy sweet potato soup with chipotle and coriander
My gosh, this is the perfect soup. With the southwestern flavors and its creamy, rich texture without the dairy, you’ll really feel as if you’re having a treat. For a bit of extra texture, pan-fry a few pieces of sweet potato in a bit of olive oil with toasted ground cumin or coriander and slide them onto the finished soup before serving.
2 tablespoons extra virgin olive oil
1 large red onion, finely diced (about 1 ½ cups)
2 garlic cloves, minced
6 sprigs of cilantro, leaves reserved for garnish, stems tied together with a piece of kitchen string.
¾ teaspoon cumin
Coarse sea salt
1 ½ teaspoons chipotle in adobo (or more if you like)
2 large sweet potatoes, peeled and diced (about 6 cups)
6 cups vegetable stock
Heat the olive oil in a large, heavy pot over medium heat. Add the onion, garlic, cilantro sprigs, cumin and a heavy pinch of salt and cook, stirring now and then, until softened, but not browned, 10 minutes.
Add the chipotle and the sweet potatoes and stir to combine. Add the vegetable stock to the stock and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until the sweet potatoes are very soft, about 30 minutes. Remove and discard the cilantro. Carefully puree the soup in a powerful blender. If you want a really refined, smooth texture, you can pass the pureed soup through a fine-mesh strainer. Garnish each bowl with a few of the reserved cilantro leaves.
RECIPE: Turkey Meatballs
No food makes me feel more comforted than spaghetti and meatballs, and that’s always been the way. I have moved from pork and veal to the turkey variety in an ongoing effort to clean up my diet, but my meatballs still have dairy (cheese), gluten (bread crumbs) and egg. One afternoon, we devised this incredibly easy, incredibly god “friendly” version that still does the trick.
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
8 fresh sage leaves
8 large fresh basil leaves
Leaves from 4 sprigs of thyme
Leaves from a 5-inch sprig of rosemary
¼ cup Italian parsley
1 large handful of arugula roughly chopped
1 pound ground turkey
1 teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
4 cups tomato sauce
3 tablespoons extra virgin olive oil
Combine the onion, garlic, herbs, and arugula in the bowl of a food processor and pulse until very finely chopped. Transfer the mixture to a large mixing bowl along with the turkey, salt, and pepper. Use your hands to thoroughly combine all the ingredients, then roll the mixture into golf ball-sized meatballs.
Place the tomato sauce in a large pot set over low heat and let it get warm.
While the sauce is warming, heat the olive oil in a large non-stick skillet over medium-high heat. Cook the meatballs, in batches if necessary, until they’re browned all over, 2-3 minutes on a side. Transfer the browned meatballs to the simmering tomato sauce and partially cover the pot. Let the meatballs cook gently for ½ hour, carefully stirring every now and then to make sure they’re cooking evenly. Serve hot with your favorite gluten-free pasta, a pot of polenta or even on their own alongside some broccoli rabe.
Serves 4: (makes 2 dozen golf ball-sized meatballs)
Expert advice: Eat your way to health
We asked osteopathic physician Dr. Habib Sadeghi, who wrote the foreword for “It’s All Good,” to tell us his top fivefoods for optimum health:
1. Organic green vegetable juice: “You can’t find a more potent, highly packed nutritious food, full of minerals and antioxidants that are immediately assimilated by the body. Avoid store juices. They’re loaded with added sugars and pasteurized, which destroys the enzymes and damages the vitamins.”
2. Lacto-fermented foods: “Yogurt, kefir, sauerkraut, kim chi and beet kvass supply large populations of “good” bacteria to your intestinal track. These probiotics boost your immune system.”
3. Dairy: “Raw, unpasteurized dairy provides valuable nutrients for healing and maintenance. Switching from cow to goat’s milk can make a big difference because the protein molecules in goat’s milk are much smaller and easier for humans to absorb.”
4. Berries of any kind: “They’re packed with antioxidants. Unfortunately, berries are some of the most heavily sprayed crops, particularly strawberries, so only buy organic.”
5. Wild-caught sockeye salmon and grass-fed beef: “Fish oils from wild caught salmon with no risk of heavy metals are extremely important for brain function and anti-aging. Small amounts of beef are important for B vitamins and iron.”
It's All Good: International Recipes
Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture.
The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit.
Among the features:
• Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs
• Side plates that support and complement every Korean meal
• Soups, hotpots, and stews, from bone broth to tofu stews
• An array of different kimchis
• A detailed photographic chapter on Korean cooking techniques
Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.
The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.
The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
The recipes in Eva’s Kitchen trace her life story, taking readers on her culinary journey—from the food she was brought up on to the recipes inspired by her travels abroad to the dishes she serves during casual nights at home. Eva believes that good cooking relies on local, fresh, easy-to-find ingredients. Offering 100 of her favorite dishes—many of which are family recipes collected over the years—all fused with her passion for cooking, Eva teaches readers essential cooking skills and she sprinkles in the histories and traditions behind her favorite dishes, including personal stories and anecdotes that capture the warmth, humor, and joy of her most memorable meals.
Inspired by her heritage, Eva highlights the essentials of great Mexican cooking, Texas style—with her family’s recipes and techniques for making the world’s best tamales, homemade tortillas, Spanish rice, and Pan de Polvo (Mexican pastry), to name a few. She also offers dishes from a variety of international cuisines, from Latin American to Italian and French, inspired by her globe-trotting travels. A taste of Lemon Dover Sole whisks Eva to a tiny hotel-restaurant she once visited on a trip to Normandy the recipe for Cannellini Beans with Crushed Red Pepper was a souvenir from a trip to Florence kimchi adds a kick to her Spicy Roasted Brussels Sprouts, a Thanksgiving staple and Yellow Squash Soup with Lemon brings her full circle, back to her family’s vegetable garden in Corpus Christi.
At the end of a busy day, you want to serve a delicious home-cooked dinner, a complete, all-in-one meal that can be prepared with little effort and few pans to wash. The editors of Martha Stewart Living present a brand-new collection of 120 recipes—organized by vessel—to help you do just that, all while adding savory new dishes to your weekly rotation.
One Pot is an exciting new way to approach everyday cooking: Imagine perfect pasta dishes for which everything goes in the pot at once (yes, that’s pasta, tomato, garlic, basil, and water all cooked together), dinner-party ready roasts with tender vegetables, and down-home casseroles, along with wholesome fish, chicken, and vegetarian dishes. You’ll get incredible flavor payoff from dishes such as comforting Chicken and Dumplings, easy Baked Risotto with Carrots and Squash, healthy Broiled Striped Bass with Tomatoes, hearty Pork Chops with Bacon and Cabbage, and the delectable Skillet Chocolate-Chip Cookie—each of which takes less than an hour from start to finish. Here, too, are a dozen outstanding recipes for surprising and simple desserts that can be ready when you are.
With chapters devoted to your essential cooking vessels—stockpot, skillet, slow cooker, and more—this book is sure to streamline your meals and to satisfy the people you share them with. Recipes include:
DUTCH OVEN: Beef Stew with Noodles, Chicken and Dumplings, Baked Risotto, Texas Red Chili, Cajun Stew
SLOW COOKER: Pulled Pork, Corned Beef and Cabbage, Classic Pot Roast, Lamb Shanks and Potatoes, Garlic Chicken with Barley
SKILLET & SAUTÉ PAN: Spinach Pie, Poached Cod with Tomatoes, Three-Cheese Lasagna, Macaroni and Cheese, Stir-Fried Chicken with Bok Choy
ROASTING PAN & BAKING DISH: Rib-Eye with Root Vegetables, Roast Chicken with Herb Butter, Salmon with Kale, Roast Beef with Acorn Squash, Tuscan Pork Roast
PRESSURE COOKER: Short Ribs with Potato-Carrot Mash, Kale and White Bean Soup, Chicken Cacciatore Easy Chickpea Curry, Beef Stroganoff
STOCKPOT: Classic Chicken Soup, Split Pea Soup, Gemelli with Pesto and Potatoes, Corn and Shrimp Chowder, Pasta with Farm-Stand Vegetables
I Ate Like Gwyneth Paltrow for a Week and Now Nobody Can Stand to Be Near Me
Somewhere between the launch of Gwyneth Paltrow's first and second cookbooks, hating her became trendy&mdashlike wearing all-white Stan Smiths or doing CrossFit.
When you Google "hate Gw," the immediate auto-fill suggestion is "does everybody hate Gwyneth Paltrow," which pulls up a whopping 297,000 results, including several stories from Fox, Huffington Post, USA Today and The Guardian, all analyzing what made the Oscar-winning actress the source of so much disdain. She's been criticized for featuring holiday gift guides on her lifestyle site/newsletter, Goop, that delve far beyond the average person's budget ($125,000 gold-plated dumbbells?!), for espousing the virtues of vaginal steaming (which several health experts have advised against), but most notably, for what she eats&mdashand what she suggests others eat in her cookbooks.
I've listened to people's reasons&mdashthey say she's pretentious, out of touch with reality, blasphemed the good name of Cup-a-Soup when she said she'd rather "die" than feed one to her kids. But still, I can't hate her for taking in a reported $9 million a year and living like she does.
So when I heard Paltrow had just released It's All Easy, her third cookbook that focuses on quick, simple weeknight dishes, I thought the only way to truly understand Paltrow wasn't to walk a mile in her Loeffler Randalls. I had to eat from Monday through Friday like I was living in her 270-page book.
Feeding just myself for the week&mdashand the occasional fridge-raider who stole a few bites of my leftovers (looking at you, basically everyone at Delish)&mdashcost about $87.72. To be fair, it's a far cry from the estimated $375 it would cost to feed myself using recipes from her last book, It's All Good. But then again, I did have some items already on hand (the chicken breasts, tortillas, salt, pepper and other seasonings, fresh salsa).
Day One: Taking a Sip of the Goop-Aid
Sure, I could've kicked things off in the Goopiest way possible, making a chia pudding or acai bowl, but I was sold when I saw Paltrow's recipe for migas&mdashan egg scramble featuring fried tortilla wedges, salsa and cheese. Plus, I could tackle this recipe without even having to go grocery shopping.
Paltrow's migas recipe is pretty straightforward: Cut tortillas into wedges, fry them in oil with a diced onion for a minute or two, then crack in your eggs, scrambling everything into a crispy-edged mess. The author includes three salsa recipes you could make to top the dish&mdashbut, considering it's a weekday and the premise of the book is about easy cooking for the super-busy, I opt for jarred. #sorrynotsorry
The conversion is real, and it's happening already.
Lunch: Leftover migas
My coworkers are considering firing me, and for good reason: I reheated the now-rubbery mess in the office microwave. The whole place smells like car tires and diner grease.
Dinner: Zucchini Cacio e Pepe
I've resisted the spiralizer trend for years now, convinced I absolutely didn't need&mdashor want&mdashanother gadget cluttering up my kitchen, but for Paltrow, I give in. She actually tells me to "put this book down and order one," so I find the tiniest, cheapest model around&mdashand this $15 OXO model is so ridiculously easy to use that I find myself swearing to everyone that they need to try it right away, as if I'm providing vital life information.
It's in that moment I know.
THE CONVERSION IS REAL, AND IT'S HAPPENING ALREADY. WHO AM I?
But also, the zucchini cacio e pepe is simple and delicious. You're basically just shredding zucchini noodles and tossing them with olive oil, salt, pepper and parmesan cheese. There's no mistaking this for a hot bowl of pasta&mdashthe recipe doesn't even call for cooking a thing&mdashbut you could easily make this without a recipe (we love that stuff at Delish).
The one thing the recipe doesn't mention but really, really helps: Pat the zucchini noodles dry and ring out any excess water. It makes the texture just a little more pasta-like (and less soup-y).
Day Two: It's Getting Real.
Breakfast: Avocado Toast
It's All Easy features three recipes for avocado toast&mdashan Asian variety, topped with toasted sesame oil, sriracha and a soft-boiled egg a spring veggie one, with lemon zest, radish slices and pea shoots and a bacon-and-almond-butter one.
The latter seems all kinds of wrong . until you try it. The fat in the avocado and almond butter balance out the saltiness of the bacon. This dish basically embodies Paltrow to so many people: You want to hate it, but you can't.
Lunch: Roasted Beet and Blue Cheese Salad
This recipe requires commitment to Sunday meal prep, something I only muster the enthusiasm to do roughly . the first two weeks of every January. You have to peel, chop and then roast golden beets for an hour to make them GP's preferred way&mdashthough she advocates buying cooked beets or simply boiling them until tender if you're short on time&mdashthen tossing it with radicchio, endives, diced shallot, crumbled bleu cheese and four chopped, boiled eggs.
My breath smells like an egg truck crashed into a sulfur factory, and I'm oddly okay with it. Sadly, no one around me is.
Dinner: Grilled Chicken Wrap with Avocado
My husband and I went out for dinner, so I try to find a Goop-friendly dish. I settle for a grilled chicken, avocado and lettuce wrap with mixed greens. Then steal my husband's fries whenever his head's turned.
Day Three: There's Vegenaise on Everything.
Breakfast: Avocado . Triscuits and her Ginger, Sesame and Almond Drink
I've run out of crusty, artisanal bread, so I settle for slicing avocado on Triscuits. Plus, this gives me more time to make Paltrow's Ginger, Sesame and Almond Drank. It features the most brilliant cooking hack I've found in the book: You can make your own almond milk by blending a tablespoon of almond butter with two cups of hot water.
Also, I'm now a person who makes her own almond milk. And raves about how easy it is.
The drink itself is a little hard to swallow&mdashit's made with a mix of toasted sesame oil, chopped ginger, coconut sugar and almond milk&mdashand it smells like salad dressing but tastes like a sweet milk tea. I keep picking bits of ginger out of my teeth.
Lunch: Moroccan Chicken Salad Wraps
One thing you'll learn early on in this cookbook: Paltrow loves coating chicken in Vegenaise. It seems contradictory, but if you hate the eggy taste of mayo, Vegenaise suddenly makes sense, and it doesn't compete with the other, bolder flavors in this wrap: cumin, cinnamon, lemon juice and cilantro. It's the first time I've ever wanted to keep eating chicken salad after the third bite.
Dinner: Three-Mustard Chicken
This recipe shows off Paltrow's wiiiild side. Chicken with not one but THREE types of mustard?! And a slathering of Vegenaise for good measure?! Homegirl's out of control.
You essentially coat chicken in a sauce made from three types of mustard&mdashgrainy, Dijon and wasabi&mdashchampagne vinegar (another recurring favorite ingredient in this cookbook), olive oil and maple syrup. Paltrow's recipe calls for dipping the chicken in the mustard sauce, then sprinkling it with breadcrumbs before baking, but to me, the breadcrumbs absorbed all of the mustard flavor, leaving the chicken itself dry and bland. My advice? Skip the crumbs.
Day Four: My Blender Is About to Break.
Breakfast: 9-minute boiled eggs and Jessica's Coconut "Latte"
My stomach seems flatter. I don't believe in scales, plus I'm only three days in, but something tells me this whole eating-less-processed-food-and-getting-more-greens is good for me. Who would've thought?
I keep my health (and wannabe Gwyneth) kick going with some boiled eggs, taking out a timer and blanching those suckers in ice water the SECOND the buzzer goes off, just like GP. It seems like too much planning for a boiled egg&mdashuntil I realize I've never had such flavorful yolks before.
Dammit, Paltrow. You're good.
Jessica's Coconut Latte: Jessica Seinfeld&mdashyup, Jerry's wife&mdashintroduced Gwyneth to this dairy-free "latte," where you basically brew coffee as you normally would, then pour it in a blender with two tablespoons of coconut oil and pulse until frothy. It's every bit as rich and creamy as a regular latte, only the oil leaves a slightly filmy aftertaste.
The downside, besides the aftertaste? You have to clean out a blender and your coffee machine every morning.
Lunch: Moroccan Chicken Salad with Quinoa
Paltrow says her Moroccan Chicken Salad is "almost more satisfying eaten straight out of the bowl." My coworkers can attest to that they ate the leftovers right out of the fridge while I made Paltrow's quinoa recipe. Spoiler: Rinse quinoa first, then essentially cook it according to the package's instructions.
Dinner: Leftover Roasted Beet and Blue Cheese Salad
You must have gum on hand after this meal. Otherwise it's cruel and unusual punishment for everyone you speak to.
Day Five: Finding the Food That'll Give Me the Butt of a '22-Year-Old Stripper.'
Breakfast: Almond Orange Overnight Oats
Despite the 'easy' tagline, this isn't exactly a make-and-go meal. Aside from needing the oats to soak overnight, you also need to budget in time to carefully toast unsweetened coconut flakes and slivered almonds, and grab a blender to make your own almond milk. But they are, hands down, the best overnight oats I've ever tasted.
The hint of coconut, the toasted almond flavor, the slight citrusy flavor, thanks to a splash of OJ&mdashif you make nothing else from this cookbook, make this. Again and again.
I celebrate this victorious breakfast in the most Paltrow way I can think of: Doing donkey kicks and squats to the pulsing beats of a Tracy Anderson workout DVD, because I, too, want the butt "of a 22-year-old stripper."
Lunch: Three-Mustard Chicken and Mixed Greens Salad
Hey, eating leftovers helps keep my grocery bills down.
Dinner: Grilled Chicken Chopped Salad
You may be wondering why I need a recipe for this. I . don't have a great answer for you.
After a week of living the It's All Easy life, I've got to admit it isn't all that easy, at least not for the Easy Mac crowd (AKA me), but it can pull you out of a weeknight dinner rut&mdashand get in more greens and a whole lot of Vegenaise in the process.
- 4 cups uncooked elbow macaroni
- 1 cup mayonnaise
- ¼ cup distilled white vinegar
- ⅔ cup white sugar
- 2 ½ tablespoons prepared yellow mustard
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- ¼ cup grated carrot (Optional)
- 2 tablespoons chopped pimento peppers (Optional)
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Gwyneth's Chicken Burgers, Thai Style
Not only is Gwyneth Paltrow the most beautiful woman of 2013 (according to People), she&aposs also an accomplished foodie and home chef. Her second cookbook, It&aposs All Good, hit shelves in April and is chock-full of easy, healthy, mouth-watering recipes.
In the introduction, Paltrow explains that in 2011, she was feeling extremely rundown and fatigued, and even succumbed to a panic attack. Several doctor&aposs visits later, Paltrow discovered she had a plethora of underlying health issues. After eliminating the toxins in her diet and filling up on the right nutrients, her health problems disappeared and she felt vibrant and energetic once again. She says she decided to create It&aposs All Good for anyone who struggles with finding truly delicious food to feed their family when health issues may be involved.
Paltrow&aposs protein-packed, Thai-style chicken burgers certainly fit the bill and are sure to be your grilling go-to for any spring or summer barbecues. She writes that she invented these "insanely flavorful" burgers when she was trying to think of new ways to use chicken while keeping out the "bad stuff." Serve the burgers with a side salad or on a gluten-free bun.
1 pound ground chicken (preferably dark meat)
2 garlic cloves, very finely minced
2/3 cup finely chopped cilantro
2 shallots, very finely minced
1 teaspoon very finely minced red chili (or more or less, however hot you like it)
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons neutral oil (such as canola, grapeseed, or safflower oil)
1. Thoroughly mix chicken with garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. Form mixture into 4 burgers, each about 3/4-inch thick.
2. Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.
Nutrition score per serving: 239 calories, 16g fat (3g saturated), 3.5g carbs, 21g protein, 0g fiber, 600mg sodium
Recipe from It&aposs All Good by Gwyneth Paltrow. Copyright 2013 by Gwyneth Paltrow. Used with permission by Grand Central Publishing. All rights reserved.