This is the follow up to the best recipe book I’ve ever tried- It’s All Good, which follows similar principals in that it’s healthy but doesn’t stick as ridgedly to Dr Junger’s Clean programme as much as many of the recipes include sugar, dairy and wheat. The It’s All Easy element is that all these recipes can be made in under 30 minutes.
Here are the recipes including a review of each one I’ve tried. I’ll update this as and when I try more recipes from the book.
This is ridiculously delicious, really lovely, flavoursome and satisfying, I was really worn out from being jet lagged and feeling unwell and this perked me right up. Heaven! This recipe is from Gwyneth Paltrow’s “It’s All Easy” and can be made in under 30 minutes.
Makes 4 servings
1 medium baguette (about 16 inches) split lengthwise
2 tablespoons plus 2 teaspoons Dijon mustard
1 large handful of rocket
16oz good quality jarred or canned tuna in olive oil
1/2 cup very thinly sliced red onion
8 anchovies roughly chopped (I HATE anchovies so omitted this)
1 tablespoon plus 1 teaspoon capers
24 pitted nicoise or kalamata olives, cut in half
16 oil packed sun dried tomatoes
16 fresh basil leaves
Four 9 minute boiled eggs, sliced
Salt and freshly ground black pepper
Spread a thin layer of Dijon mustard on each half of the baguette, then layer in the remaining ingredients, starting with rocket at the bottom and finishing with the sliced eggs at the top. Season the eggs with salt and pepper and press firmly to compress the sandwich. This can be stored in a plastic wrap in the fridge for up to 24 hours.
I’m a big fan of avocado toast and this version is delicious, I love how fresh and zingy it is, in fact I went back for seconds it was so good! This recipe is wheat free, gluten free (if you use gluten free bread) dairy free and sugar free and is suitable for vegetarians and vegans. This is from Gwyneth Paltrow’s “It’s All Easy” and takes less than 30 minutes
1 slice of your favourite bread
1 to 2 radishes, very thinly sliced
Coarse sea salt
Pea shoots if available (unfortunately I couldn’t find any)
Toast the bread, top with the avocado, sliced radishes, lemon zest, a drizzle of olive oil, salt and fresh pea shoots.
Time: 10 minutes
Areas worked: Legs
Equipment needed: Small exercise ball
You can definitely feel these moves working your waist and your hip flexor. The 3 moves progress in difficulty and are definitely harder than they look. The first move isn’t that bad, I think the fact that ankle weights aren’t included in these moves makes them easier. For the second move you may have to adjust your position to get your balance right and you’ll really feel the move in the waist/hip of the supporting leg. I actually quite like balancing on the ball, I like the balance aspect and the ball is quite comfy. The last move is SO difficult! I probably spent an extra 10 minutes just chasing the ball around the room whenever it launched off the back of my legs. I found this move SO hard, I could only do a few reps while the ball worked itself further away from the back of my knee and towards my foot, if anyone has any tips for keeping the ball in place please let me know.
This is quite a simple dish and it tastes light and mild. I tried it with and without tabasco sauce as Gwyneth said her kids like it with hot sauce but I really didn’t like it! I think it must be because I don’t like tabasco sauce (I’d never had it before). The recipe is fine, it’s just not as exciting or as amazing as some of the other Gwyneth recipes. This meal is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians and vegans. You’ll find this recipe in Gwyneth Paltrow’s “It’s All Good”
Cut each avocado in half, remove and discard the pits and score the flesh inside the shells. Scoop the avocado into a mixing bowl and mash gently with a fork. Stir in the onion and coriander. Cut the lime in half and squeeze the juice in to taste. Season the guacamole to taste with salt.
Warm a corn tortilla in a pan and serve with a generous swipe of guacamole and a spoonful of beans.
These are really yummy and are lovely and wholesome. I love the subtle flavours and the creamy texture. This recipe is wheat free, gluten free, sugar free and is suitable for those following the elimination diet, vegetarians and vegans. This is from Gwyneth’s book “It’s All Good“.
Serves 4 as a side dish.
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
15 1.2 oz can black beans
4 sprigs or coriander
Pinch of coarse sea salt
Heat the olive oil in a small pot over a medium heat. Add the garlic and cook, stirring until fragrant, 1 or 2 minutes. Add the entire can of beans (including the liquid), the coriander, the salt and turn the heat to high. Once the beans begin to boil, turn the heat to low and simmer until the beans have lost their tin can flavour and aren’t too watery, about 15 minutes. Remove the coriander before serving.
This are really yummy, soft and comforting. They taste a bit dry in places but are moist at the base and this definitely isn’t too sweet, it tastes quite healthy. This recipe is wheat free, gluten free, dairy free and refined sugar free and is suitable for vegans. This recipe is from Gwyneth Paltrow’s “It’s All Good”
Makes 12 muffins
2 cups & 1 tablespoon gluten free flour (if the flour doesn’t include xanthan gum add 1 teaspoon)
2 teaspoons baking powder
2 teaspoons baking soda
A pinch of sea salt
2 overripe bananas, mashed
1/2 cup extra virgin olive oil
2/3 cup maple syrup
2/3 cup unsweetened almond milk
2 teaspoons pure vanilla extract
1/2 pitted and chopped cup dried dates (approximately 6 large dates)
1/4 cup roughly chopped pumpkin seeds, plus 3 tablespoons for the top of the muffins
Preheat the oven to 200C. Line a 23 cup muffin tin with paper liners.
Whisk the 2 cups of flour, the baking powder, baking soda and salt in a bowl. In a separate bowl, whisk together the bananas, olive oil maple syrup, almond milk and vanilla. Thoroughly combine the dry and wet ingredients. Toss the dates and the 1/4 cup of chopped pumpkin seeds with the extra tablespoon of flour and fold them into the batter with a rubber spatula. Evenly divide the batter among the muffin cups and sprinkle each muffin with a pinch of the extra pumpkin seeds.
Bake until the muffins are browned and a toothpick comes out clean- approximately 20 to 25 minutes.