Gwyneth Paltrow Diet Recipes Revealed! Read about the following. These are just part of Gwyneth Paltrow’s best sellers that you can check more details and reviews here:
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Gwyneth Paltrow Diet Recipes 1:Peaches with coconut milk for breakfast
1 cup frozen peaches
2 cups whole fat coconut milk
2 tsp pumpkin pie spice (available at most health food stores, but you can also use a mix of cinnamon, nutmeg and allspice)
1 tsp freshly grated ginger
2 tbsp almond butter
1 scoop vanilla brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest or Sun Warrior) (optional)
1 tbsp ground flaxseed (optional)
A few sprinkles of toasted (or raw) coconut (optional)
Blend until smooth and creamy.
Makes 1-2 servi
Gwyneth Paltrow Diet Recipes ２:SPICY CASHEW MOMENT
(Makes a generous 1 ¼ cups)
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 cup raw unsalted cashews
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon sweet smoked paprika (pimento dulce)
½ jalapeno pepper, seeded and coarsely chopped
3 tablespoons fresh lime juice (from 3 or 4 limes)
1/3 cup water
1 teaspoon coarse sea salt
Heat the 2 tablespoons of the oil in a small skillet over medium-high heat until the oil shimmers. Add the cashews and stir to coat, then add the cumin, chili powder and sweet smoked paprika and stir to coat. Cook for about 2 minutes or until the nuts begin to brown.
Transfer the mixture to a food processor, then add the jalapeno, lime juice, water, sea salt and the remaining 1/3 cup of oil. Puree until smooth. Transfer to a container and refrigerate until ready to serve.
— Adapted from “It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great,” by Gwyneth Paltrow and Julia Turshen (Grand Central Life & Style, 2013).
Gwyneth Paltrow Diet Recipes ３:TURKEY AND BLACK BEAN CHILI WITH SWEET POTATOES
(Makes 6 1/2 cups or about 4 servings)
14 ounces sweet potatoes, peeled and cut into ¾-inch chunks
¼ cup extra-virgin olive oil
Coarse sea salt
1 large yellow onion, diced (1 ½ cups)
2 cloves garlic, minced
1 teaspoon ground cumin, or more to taste
½ teaspoon sweet Spanish smoked paprika (pimento dulce), or more to taste
½ teaspoon mild chili powder, or more to taste
1 pound ground turkey, preferably dark meat
28 ounces canned, no-salt-added whole peeled tomatoes
½ cup water
14 ounces cooked or canned no-salt-added black beans (if using canned, drain and rinse; see headnote)
Chopped fresh cilantro, for serving
Chopped fresh scallions, white and light-green parts, for serving
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner. Toss the sweet potato chunks with 2 tablespoons of the oil until well coated, then spread on the baking sheet in a single layer. Sprinkle with a good pinch of the sea salt. Roast for about 20 minutes or until softened, stirring a few times. Let cool.
Meanwhile, heat the remaining 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the onion, garlic, cumin, paprika, chili powder and a big pinch of salt, stirring to coat. Cook for 8 to 10 minutes, until softened.
Add the turkey; cook, stirring a few times, until the meat is cooked through and its moisture has evaporated, which should take about 20 minutes. The turkey should be well incorporated into the onion mixture.
Add the tomatoes and a big pinch of salt; increase the heat to high and add the water.
Once the mixture comes to a boil, reduce the heat to low and cook, uncovered, for 20 minutes. Stir in the beans and the cooled sweet potatoes; taste, and adjust the seasoning as needed. Cook for 15 minutes to blend the flavors. Divide among individual bowls; top with the cilantro and scallions. Serve hot.
Gwyneth Paltrow Diet Recipes 5:Gwyneth Paltrow’s lamb tagine with squash and chickpeas
“Hearty and warming, this slowly cooked dish makes lean lamb seem the most comforting food in the world. Serve the dish with cooked millet, which has the appearance and texture of couscous with none of the gluten, to absorb all the lovely juices from the tagine.”
Gwyneth Paltrow Diet Recipes 6: Gwyneth Paltrow’s many-mushroom soup
‘This soup gets so much depth of flavor from the dried mushrooms and such a creamy texture from being puréed that it’s hard to believe no chicken stock or cream is involved.”
If you’d like to add a little texture, quickly sauté a few thin slices of the mushrooms in olive oil with some salt and pepper and float them in each bowl’, advises the blonde bombshell’s kitchen tome.
Gwyneth Paltrow Diet Recipes 7: Gwyneth Paltrow’s sweet potato and five spice muffins
The self-professed foodie offers plenty of gluten-free recipes in an effort to combine great taste and good health. Her cookbook says:
‘Gluten-free baking is not for the faint of heart. At first as we tested this recipe, we produced heavy or bizarrely textured muffins, but we finally hit the nail on the head with the perfect mix of ingredients.
Gwyneth Paltrow Diet Recipes 8: Lunch: Stir-fried chicken with water chestnuts
4 small chicken breasts, cut into 1-2″ pieces
1 tsp Chinese five spice powder
1 cup water chestnuts
1 cup chopped Angelino plums (or any dried plums without added sulfur or added sugar)
2 tbsp coconut or olive oil
3 cloves of garlic, peeled and minced
1/4 cup raw coconut amino acids or wheat-free tamari
1 small red cabbage, loosely chopped
Sesame seeds to garnish (black or white)
Using the bare minimum of the coconut, sesame or olive oil needed to cook without burning, stir everything together over medium-high heat in a large saucepan or a wok until chicken is cooked and cabbage is tender.
Serve warm, garnished with white or black sesame seeds.
Gwyneth Paltrow Diet Recipes 9:Fish tacos with salsa
8-12 ounces firm white fish (hake, halibut, cod)
1⁄2 cup coconut milk
3⁄4 cup shredded coconut
1 tbsp curry powder
1 tsp sea salt
4 large lettuce leaves (as shells)
Pickled red onions*
Pickled red onions*
1 small red onion
2 tbsp brown rice vinegar
1 tbsp coconut nectar
Pinch sea salt
Thinly slice red onion to mix in a bowl with vinegar, coconut nectar and sea salt. Allow to marinate or “pickle” for up to 24 hours.
1 ripe mango, peeled and diced into 1⁄2 inch cubes
1⁄8 cup cilantro, roughly chopped
2 tbsp grated ginger root (peeled)
Fresh squeezed juice and zest of 1 lime
Blend mango pieces, cilantro, ginger and fresh lime juice and zest together in a blender, leaving a few of the mango chunks out if you want some extra texture.
Skin fish and cut into 1⁄2″-thick slices. Dunk each piece in coconut milk, then into the curry-coconut mixture. Coat all sides of the fish with the mixture. Cook fish in coconut oil over medium heat until both sides brown up (flipping in the middle of the cooking), the crumbs are golden and fish is cooked through. Alternatively, bake fish in the oven at 350 degrees for 10-15 minutes.
To serve, lay out four large lettuce leaves. Fill each leaf with cooked fish. Apply generous dollops of mango salsa, then top with pickled red onions. Sprinkle with chipotle or chili powder for added kick.
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