This is a recipe for my husband as I’m a pescatarian, here are his thoughts: I liked the taste of the harissa, the dressing was very good and overall it had a well balanced combination of flavours. You have to be organised to make this as you need to leave it to marinate, which is annoying. It was a laborious process and it didn’t taste amazing, so wasn’t worth the hard work so I probably wouldn’t make it again. The harissa sauce would also work well with fish. This recipe is dairy free, wheat free, gluten free and sugar free and is from Gwyneth Paltrow’s “It’s All Good”.
1/4 cup harissa paste
Extra virgin olive oil
Coarse sea salt
1 deboned 3-4lb chicken with the skin intact.
1 perserved lemon, sliced
A handful of pitted green olives (about 2/3 cup) roughly chopped
2 teaspoons fresh oregano, finely chopped
Freshly ground black pepper
2 tablespoons high quality raw honey (optional)
In a small bowl mix together the harissa with 1/4 cup of olive oil and 1 teaspoon of salt. Put the chicken in a baking dish or a large, shallow bowl. Use your fingers to gently make space between the chicken skin and the meat (including the legs). Rub half the harissa mixture underneath the skin on the entire bird. Do your best not to tear the skin. Rub the rest of the paste all over both sides of the chicken.
Cover the dish with plastic wrap and set the chicken in the fridge for a few hours, preferably overnight and even up to 2 days.
When you’re ready to cook, take the chicken out of the fridge and let it warm to room temperature. meanwhile preheat the oven to 200 C and put one cast-iron pan in the oven to get hot. Set the other pan over a high heat on the stovetop and add a few glugs of olive oil (about 1/4 cup). Carefully place the chicken, skin side down, in the hot pan. Let the chicken cook until the skin begins to brown (about 5 minutes). Carefully take the hot pan out of the oven and brush the bottom of it with a spoonful of olive oil or spray it with cooking spray. Set the hot oiled skilled on top of the chicken. Very carefully set the whole thing in the oven and roast for 20 minutes.
Meanwhile combine the preserved lemon with the olives and oregano in a small bowl. Stir in a hit of extra virgin olive oil (about 2 tablespoons). a large pinch of coarse salt and a few grinds of pepper. Set the mixture aside which the chicken is in the oven.
After 20 minutes, very carefully remove the chicken and the pans from the oven. Set the top pan aside, move the chicken to a board and let it sit for 5 to 10 minutes to let the juices evenly distribute themselves. After it’s rested cut the chicken into pieces and serve immediately, topped with the preserved lemon mixture. If you’d like a sweet note serve it with a little raw honey too.
Time: 6 minutes Areas worked: Legs Equipment needed: Stick
Tracy demonstrates 3 moves that incorporate a broomstick handle. I really like these moves, apart from making sure the stick stays touching the ground they’re not too challenging. Watching this workout it’s hard to believe that Bethenny works out at the Tracy Anderson studios as her form is so bad! What must she be doing there?! There’s a horrible awkward bit at the end where Bethenny grabs Tracy’s bum and you can just see that Tracy feels really uncomfortable about it and gets giggly and embarrassed. 😦
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.