We all overindulge from time to time, though our bodies just feel better when we're eating healthy—but doing so is usually easier said than done. When Gwyneth Paltrow's cookbook, The Clean Plate, launched, it was the everything we'd been looking for to help kickstart our healthy diets and make clean eating so much easier (and more delicious!).
Not only are all the recipes in the cookbook healthy (and visually stunning), but they're also so easy to make, not to mention quick. They feel really doable with ingredients we all have in the pantry. But don't take our word for it—Paltrow shared three exclusive recipes with us from the book to celebrate the launch. So get healthy cooking tonight!
Crunchy Spring Veggie Grain Bowl
"Spring in a bowl, this crunchy-salad-meets-grain-bowl is all I want to eat for lunch when it turns warm outside."
1 cup cooked quinoa or brown rice
3 asparagus spears, shaved
½ cup grated carrot
½ small watermelon radish, thinly sliced with a mandoline
⅔ cup shredded poached chicken (optional)
⅔ cup thinly sliced bok choy
¼ cup chopped fresh cilantro leaves
About 1 tablespoon coconut aminos
About 1 teaspoon toasted sesame oil
Divide the quinoa between two bowls. Top each with half the asparagus, carrot, radish, chicken, and bok choy. Garnish with the cilantro and pour over the miso dressing. Drizzle with the coconut aminos and sesame oil and serve.
"Miso is one of my favorite ingredients. Switching to chickpea miso—which is made by fermenting chickpeas instead of soybeans—allows me to enjoy it even when I’m eating clean. You can find chickpea miso in most health food stores and online."
Makes about ½ cup
Ingredients for the miso-ginger dressing:
2 teaspoons chickpea miso paste
2 teaspoons grated fresh ginger
Zest and juice of 2 limes
½ cup extra virgin olive oil
Flaky sea salt
Directions for the miso-ginger dressing:
In a small bowl, whisk together the miso, ginger, lime zest, and lime juice. While whisking continuously, slowly add the olive oil, then whisk until emulsified. Taste and season with salt. Cover and store in the fridge for up to 1 week.
Peruvian Chicken Cauli Rice Soup
"A friend of mine told me about this soup she’d had at a Peruvian restaurant called aguadito de pollo that was a vibrant green color from all the cilantro in it. As a lover of cilantro for its unmistakable flavor, I had to try to make my own version of the soup. After tinkering a bit and swapping out the rice for cauliflower rice, I landed on a soup that was equal parts light and satiating. Cilantro is said to have chelating properties—meaning it may help the body get rid of heavy metals—and is generally thought of as a cleansing herb in the Ayurvedic tradition. This is the kind of cleanse-friendly food I’d eat whenever."
1 medium white onion, chopped
1 bunch of cilantro, roughly chopped
½ jalapeno (optional)
Juice of 3 limes
¼ cup water, plus more if needed
4 cups chicken stock (see below)
1 boneless, skinless chicken breast
1 teaspoon kosher salt
½ head of cauliflower, riced (1 to 1 ½ cups)
½ cup frozen peas
Lime wedges, for serving
Combine the onion, cilantro, jalapeno (if using), lime juice, and water in a high-speed blender and blend until smooth, adding a little extra water if needed to loosen the mixture. Set aside.
In a medium soup pot, bring the stock to a simmer over medium-low heat. Add the chicken and salt and cook until the chicken is opaque and fully cooked through about 20 minutes. Remove the chicken and let cool.
Meanwhile, add the cauliflower rice and peas to the broth and simmer for 10 to 15 minutes, until the cauliflower rice is tender but not mushy. When the chicken is cool enough to handle, shred the meat.
To serve, increase the heat to medium, return the shredded chicken to the pot, and add the onion-cilantro puree. Stir to combine and cook for 5 minutes before serving.
Divide into bowls and garnish with lime.
Makes about 6 cups
"Boxed and canned chicken stocks are not my favorite, so when I have the time, I make a batch of my own. I like to use chicken feet, which contain beneficial collagen—great for the gut and joints—but if you can’t find them (or if they freak you out), you can absolutely skip them. Ideally, though, you want whatever chicken pieces you’re using to be organic and pasture-raised."
2 fresh or frozen chicken carcasses (about 1 pound)
½ pound chicken feet (optional)
1 medium carrot, cut in half
1 large celery stalk, cut in half
1 medium leek, washed well and cut in half
2 teaspoons whole black peppercorns
1 bay leaf
8 cups water
Place the chicken pieces, chicken feet (if using), carrot, celery, leek, peppercorns, and bay leaf in a very large Dutch oven or stockpot. Add the water and bring to a simmer over medium heat. Skim off any scum from the surface with a ladle, then reduce the heat to maintain a very gentle simmer and cook for 1 hour, skimming the surface every 20 minutes or so.
Fill a large bowl with ice and set a second large bowl on top. Strain the stock into the large bowl, discard the solids, and let cool.
"So simple yet so delicious, this scramble is easy enough to make for breakfast every day but would fit in on a Mother’s Day brunch spread, too."
2 tablespoons olive oil
¼ cup sliced scallions (about 4)
1 ½ to 2 cups baby spinach
Kosher salt and freshly ground black pepper
4 large eggs, whisked
Heat a 10-inch nonstick skillet over medium heat. Add the olive oil, scallions, and spinach and season with a pinch of salt.
Season the eggs with a large pinch of salt and a good amount of pepper, then add them to the pan.
Cover and book design by Shubhani Sarkar
Excerpted from the book The Clean Plate: Eat, Reset, Heal by Gwyneth Paltrow. Copyright 2019 by Gwyneth Paltrow. Reprinted with permission of Grand Central Publishing. All rights reserved.