7 Recipes by Gwyneth Paltrow That You're Going to Enjoy Making ... (2024)

1

Savory Quinoa & Egg

To make this first on the list of recipes by Gwyneth Paltrow, you will need to prepare 1 cup of perfectly cooked quinoa first. Quinoa is a wonderfully healthy food that lends itself well to a variety of recipes. This one is ideal for breakfast, lunch or dinner.

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

2

Spicy Sweet Potato Soup with Chipotle & Coriander

This is a great take on traditional potato soup. The spice of the chipotle with the earthy sweetness of the sweet potatoes is so tasty. You'll love this recipe on weekends or rainy days.

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

3

Turkey Meatballs

These meatballs are a healthy alternative to the traditional, beef-based kind. They're delicious on their own or you can eat them with your choice of pasta. The fresh herbs and spices really make all the difference, and the fresh veggies add a marvelous touch.

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

4

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 super high-protein shake will set you up for your day or workout and is also a great recovery beverage to enjoy right after your workout.

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

5

Carrots with Black Sesame & Ginger

This dish is a wonderful medley of fresh, tasty vegetables. Make it for lunch, use it as a side dish or enjoy it as your main dinner course. The sesame oil really brings out the flavor of the carrots and the ginger adds some zing.

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

6

Chicken Burgers, Thai Style

You've never had burgers like these before. The use of ground chicken is undeniably healthy and the Thai touches make these the perfect choice for a one-of-a-kind cookout this summer.

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

7

Brown Rice Pasta with Tuna, Olives & Fried Capers

This recipe packs a powerful punch of health and tasty appeal. Tuna is so good for you and brown rice pasta is a superb alternative to carb-heavy traditional types. Try this the next time you've got a serious pasta craving.

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!