This Is What It Looks Like to Eat Like Gwyneth for a Day
We'll admit it, on far too many occasions we have been guilty of phrases like, "I have to try this new yoga routine—Gwyneth Paltrow does it!" Or, "There's this new restaurant I want to try—Gwyneth goes there!" If you, too, are a fan of the actress and lifestyle guru's health and dining tips, you've come to the right place. Tomorrow, her third cookbook hits shelves, so all you chefs and foodies out there CAN eat like Gwyneth. It’s All Easy includes over 125 of Paltrow’s favorite recipes that allow you to prepare your meal in the time it would take to order in. Bonus: The recipes are healthy and contain little to no sugar, fat, or gluten. For those looking for something quick and easy, Paltrow says, “This book is meant to be a road map: a self-help book for the chronically busy cook.” Ready to cook like Gwyneth? Keep reading to see our favorite recipes from It’s All Easy, and then preorder your copy today.
2 tbsp. coconut oil
1 large onion, cut in half and thinly sliced
2 garlic cloves, thinly sliced
2 tbsp. chopped fresh ginger
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. garam masala
1 pound carrots, cut into 1-inch pieces (about 2 1/2 cups)
3 cups chicken or vegetable stock
Freshly ground black pepper
Heat the coconut oil in a heavy-bottomed saucepan over medium heat. Add the onion and a pinch of salt, cover the pot, and sauté over low heat for about 20 minutes, until the onion is very soft and sweet.
Add the garlic and ginger, sauté for one minute, then add the cumin, coriander, and garam masala. Sauté for another minute, then add the carrots, stock, and another big pinch of salt. Bring the mixture to a boil, then turn down the heat and simmer gently for about 20 minutes, or until the carrots are very tender.
Carefully transfer the soup in batches to a high-speed blender, or blend the soup directly in the pot with an immersion blender. Season to taste with salt and pepper.
2 garlic cloves, very finely grated or minced
1 thumb-sized piece fresh ginger, peeled and very finely grated or minced
1 tbsp. tomato paste
1/4 cup whole milk yogurt
1 tsp. garam masala
1 tsp. tandoori spice
1 1/2 tsp. salt
2 tbsp. olive oil
1 whole chicken (roughly 3 1/2 to 4 pounds), spatchocked or butterflied
Preheat the oven to 400°F.
In a medium bowl, whisk together the garlic, ginger, tomato paste, yogurt, garam masala, tandoori spice, salt, and olive oil.
Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin.
Place the chicken on a wire rack positioned over an aluminum foil-lined baking sheet (or in a roasting pan or baking dish) and roast for one hour and 15 minutes. Check after 40 minutes, and if the chicken is browning too much, cover with foil.
Let rest for at least 10 minutes before carving.
4 ounces pancetta or bacon, cut into small dice
2 egg yolks (or 3, to make it extra creamy)
1 large egg
1 1/2 cups finely grated Parmesan cheese, plus more as needed
1 tsp. freshly ground black pepper, plus more as needed
3/4 pound bucatini
Bring a large pot of heavily salted water to a boil over high heat for the pasta.
In an eight-inch sauté pan, cook the pancetta over medium heat until crispy, five to seven minutes.
Combine the egg yolks, egg, Parmesan, and pepper in a large bowl.
Cook the pasta according to the package instructions until al dente. Reserve one cup of the hot pasta cooking water (the temperature is important because you are going to use it to cook the egg) and set aside. Next, drain the pasta and add it to the bowl with the cheese and eggs, tossing immediately to mix everything together.
Add the pancetta and any rendered fat from the pan to the bowl, toss to coat, and add the pasta water one tablespoon at a time until the sauce reaches a creamy consistency (this usually takes about 1/4 cup).
Adjust with extra cheese, pepper, and salt to taste.
For more recipes, order It's All Easy below.