Gwyneth Paltrow's recipes have always had this mystical allure to them. Maybe it's because they're advertised with such a serene, almost zen-like promise of health and well-being, or maybe it's simply because Gwyneth has mastered the art of making healthy food look stunningly gorgeous. Either way, here we are in 2024, with Gwyneth still at the top of her game, and we've rounded up seven recipes you’re definitely going to enjoy crafting in your kitchen.
Now, before we dive into the culinary magic, let me set the stage with a personal anecdote for a bit of flavor. Picture this: a friend of mine decided to host a "Gwyneth Paltrow Dinner Night" last spring. The first thing we learned was that her recipes demand a good balance of organic ingredients and a sprinkle of patience. But once you get past the initial panic attack of "Wait, what on earth is dulse?" you realize it's all part of the adventure. One of my favorites that evening was a dish named "Chicken & Kale Soup" — it was so good, you would have thought we had transported our humble kitchen to a 5-star health spa.
In this article, we'll cover a variety of Gwyneth-approved delights, from the aforementioned Chicken & Kale Soup to her famously refreshing Avocado Toast. Trust me, these recipes not only taste incredible, but also make you feel like you’ve just left a yoga retreat. And for those of you who like a bit of a challenge, there’s even a segment on "Balancing Act: Making the Best Vegetarian Tacos". It’s a culinary performance that’s as satisfying to make as it is to eat.
So, why exactly should you try these recipes? Well, for starters, they’re packed with nutritious ingredients that’ll make you feel like you're being hugged from the inside. Plus, they’re super versatile; many dishes can be tweaked to match whatever dietary preferences you have, whether you’re a gluten-free warrior or all about that dairy-free life.
And let’s not forget the bragging rights. When you can casually drop into conversation that you whipped up a Gwyneth Paltrow dish over the weekend, your social cred might just skyrocket — or at the very least, you'll get a few raised eyebrows and interested nods. After all, sticking to a healthy lifestyle can feel pretty daunting, but when you’ve got Gwyneth’s genius guiding you, suddenly it feels much more attainable.
Alright, ready to dive in? Grab your organic quinoa and avocados, because we're about to embark on a deliciously healthy journey. Whether you're a kitchen novice or a seasoned chef, these recipes will have you channeling your inner Goop goddess in no time. Honestly, if you love food (and who doesn’t?), you’ll find these dishes delightfully irresistible. So, head right over to "Dessert Delights That Won’t Break the Calorie Bank" because, spoiler alert: even Gwyneth knows a sweet tooth needs love too.
Ingredients:
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
2 large leaves of kale (stems discarded), finely shredded
1 cup of quinoa
Freshly ground black pepper
1 Fried or Poached Egg
1 scallion, white and light green parts only, very finely sliced
1 and 3/4 cup water
Coarse sea salt
Directions:
Rinse the quinoa thoroughly and place it in a pot set over high heat with the water and a pinch of salt. Bring the quinoa to a boil, lower the heat, cover the pot, and cook until all the liquid is absorbed and the quinoa's germs look like lots of little spirals, 12 to 15 minutes. Turn the heat off, place a dry paper towel between the pot and the lid, and let the quinoa sit for at least 5 minutes before giving it a fluff with a fork.
Now you are ready to make the main dish! But note that you will only need a 1/2 cup of quinoa, not the entire cup you just made. So this means you can make twice as much or save the other half in the fridge for another time!
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.
Source: It's All Good by Gwyneth Paltrow
Ingredients:
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
Directions:
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.
Source: It's All Good by Gwyneth Paltrow
Ingredients:
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
Directions:
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. You can serve them with your favorite gluten-free noodles or some fresh greens.
Source: It's All Good by Gwyneth Paltrow
Ingredients:
1 serving whey protein powder
1 serving greens powder
1½ cups cold unsweetened vanilla-flavored almond milk
1 date, pitted
1/3 banana
Directions:
Blend everything in a powerful blender and drink immediately.
Source: It's All Good by Gwyneth Paltrow
Ingredients:
2 tablespoons extra virgin olive oil
2 teaspoons finely minced fresh ginger
4 large carrots cut into matchsticks (about 4 cups)
Coarse sea salt
A couple of drops of hot toasted sesame oil
1 teaspoon soy sauce
1 tablespoon toasted black sesame seeds
Directions:
Heat the olive oil in a large nonstick skillet set over high heat. Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just 30 seconds or so. Add the carrots and stir to combine them with the gingery oil. Add a big pinch of salt and ¼ cup of water and turn the heat down to medium-high. Cook until the carrots just begin to soften and the water evaporates, 4 to 5 minutes. Stir in the sesame oil, soy sauce, and sesame seeds and serve.
Source: It's All Good by Gwyneth Paltrow
Ingredients:
1 pound ground chicken (preferably dark meat)
2 garlic cloves, very finely minced
2/3 cup cilantro, finely chopped
2 shallots, very finely minced
1 teaspoon very finely minced red chili (or more or less, however hot you like it)
2 teaspoons fish sauce
½ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
2 tablespoons neutral oil (like canola, grapeseed, or safflower oil)
Directions:
Thoroughly mix the chicken with the garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. Form the mixture into 4 burgers, each about ¾ inch thick.
Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of the safflower 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.
Source: It's All Good by Gwyneth Paltrow
Ingredients:
8 oz brown rice pasta (such as Lundberg rotini)
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 jars olive oil-packed tuna, drained*
1/4 cup pitted Kalamata olives, halved
Juice of 1 lemon
1/2 cup chopped Italian parsley
*You can swap in water-packed tuna to save about 90 calories per serving.
Directions:
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.
Source: It's All Good by Gwyneth Paltrow
"It's All Good" is quickly becoming one of my favorite cookbooks. This is just a small sample of the super delicious recipes this book offers. I'd love to read some of your favorite cookbooks!