IT'S ALL GOOD: Delicious, Easy Recipes That Will Make You Look Good and Feel Great
Gwyneth Paltrow, Julia Turshen
Format: PDF / Kindle (mobi) / ePub
Gwyneth Paltrow, Academy-Award winning actress and bestselling cookbook author, returns with recipes for the foods she eats when she wants to lose weight, look good, and feel more energetic.
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!
Serves 4 Protein-Packed A 14-ounce can chickpeas, rinsed and drained 2 tablespoons extra virgin olive oil 1 teaspoon sweet pimentón (or use the hot version, often labeled picante, if you want a bit of a kick) Coarse sea salt 1 large head of butter/Bibb/Boston lettuce (a rose is a rose…), carefully washed and dried 1 recipe Spanish Salad Dressing 3 scallions, white and light green parts only, finely sliced 2 jarred roasted piquillo peppers, thinly sliced 8 ounces olive oil–packed
vinaigrette; tear the basil leaves and sprinkle them over the top. Serve immediately. BALSAMIC-LIME VINAIGRETTE Makes about ⅔ cup Elimination Diet Vegan 2 tablespoons balsamic vinegar 2 tablespoons brown rice syrup 1 tablespoon freshly squeezed lime juice ¼ cup plus 2 tablespoons extra virgin olive oil Coarse sea salt Freshly ground pepper Whisk the vinegar, brown rice syrup, and lime juice together in a mixing bowl. Slowly whisk in the olive oil and season to taste with
3-inch fingers Olive oil spray Lemon wedges for serving Preheat the oven to 450°F and set on convection, if available. Line a baking sheet with parchment paper and set it aside. Whisk together the Vegenaise and the mustards in a mixing bowl. In a separate bowl, whisk together the bread crumbs, Old Bay, and salt. Coat the fish fingers with the mustard mixture, then dredge them in the bread crumb mixture, tapping off any excess. Lay the fish fingers on the prepared baking sheet. Spray
cook for an additional 5 minutes, just so all the flavors can meld. Season the mixture to taste with salt and set aside. To bring it all together: Preheat the oven to 350°F and set the rack in the upper third. Line a 12-cup muffin tin with paper liners and evenly divide the lentils among the cups. Or divide among 12 lightly oiled ramekins. Top the lentils with the mash. Bake for 10 minutes (20 minutes if your lentils and mash are cold, ½ hour if they’re frozen), then turn the oven to broil
cup roasted almond butter and ¼ cup good-quality maple syrup and set the mixture aside. Line a standard 12-cup muffin tin with paper liners. Fill each muffin cup halfway with the brownie batter. Evenly divide the almond butter–maple syrup mixture among the muffin cups and top with the remaining batter. Bake at 350°F for 25 minutes. Let cool completely before serving. CHOCOLATE CAKE WITH DARLEEN’S HEALTHY BUTTERCREAM Vegan Prepare the Basic Brownie Recipe batter and divide it between two