I picked up a copy of Gwyneth Paltrow’s It’s All Good cookbook a few months after it was released last year and thought “Okay, Gwyneth. Show me what you got.”
I wasn’t expecting much, but I have to admit that – after about six months of experimenting with it – It’s All Good has become one of my favorite cooking resources.
But I had to do some tweaking, editing, and digging to find the recipes best suited for me and my busy clients…things that we would actually make on a regular basis.
Just so you know, these are my “rules” for recipes that I use during the week. They…
Have no more than five primary ingredients (not counting spices, garlic, oil, salt, pepper, etc.)
Have ingredients that are easy to find
Lend themselves well to storing and/or freezing for leftovers and creating quick “throw-together meals” later in the week
Take no more than 30 minutes – preferably less – to make
One caveat: I do sometimes use recipes that take longer than 30 minutes; but most of that time should be “unattended”…meaning that I can leave a pot on the stove or a dish in the oven and do other stuff while the dish is cooking. These are usually recipes that I make over the weekend and store for quick meals during the week.
Now that you know what I’m looking for, here are three of the recipes from It’s All Good that have become staples in my diet. I’ve listed a few others that I love at the bottom of the post with page numbers.
Crazy-Good Fish Tacos
Adapted from It’s All Good
I’ve always loved fish tacos at restaurants, but didn’t make them at home until I tried this amazingly simple and super-yummy recipe. You can sub a green bell pepper if you have trouble finding a poblano pepper, although the poblano adds a depth that the bell pepper doesn’t quite have. And if spicy isn’t your thing, dial back the jalapeño by using a little less than 1/4 of a pepper.
Serves 4.
Prep time: 25-30 minutes
Ingredients:
1 small poblano pepper
1/2 yellow onion, peeled and roughly chopped
2 garlic cloves, peeled
Juice of 1 lime
1/4 cup fresh cilantro
1/4 fresh jalapeño, seeds removed
3 tablespoons extra virgin olive oil
1 pound stripped bass, grouper, cod, halibut, or other mild white fish, skin discarded, cut into 1/2-inch dice
Coarse sea salt
Freshly ground black pepper
Warm corn tortillas, guacamole, salsa for serving
Directions:
Roast the poblano pepper over an open gas flame set to medium-high heat, rotating now and then with tongs, until it’s charred all over. If you have an electric stove, broil the pepper with the oven rack set in the middle of the oven so it takes the pepper some time to char. It should take about 15 minutes, so the pepper chars and softens. Place the pepper in a bowl covered with plastic wrap or in a paper bag (this allows it to steam, making the skin easier to remove). Once it’s cool enough to handle, slip off and discard the charred skin, the stem, and the seeds. Rinse the pepper under a bit of water to remove the last charred bits, then purée the pepper in a small food processor or powerful blender along with the onion, garlic, lime juice, cilantro, and jalapeño, and set the mixture aside.
Heat the olive oil in a large skillet over high heat. Add the fish to the pan and sprinkle with a big pinch of salt, and a few grinds of pepper. Cook, stirring now and then, until a bit browned and completely cooked through and flaky, about 8-10 minutes. Turn off the heat and add the reserved poblano mixture. Stir to thoroughly combine and serve immediately next to a pile of warm corn tortillas and the toppings.
Turkey + Black Bean Chili with Sweet Potatoes
Adapted from It’s All Good
This has become my go-to chili. While it takes about 60 – 90 minutes to make, it’s a great thing to throw on the stove on a Sunday afternoon and doesn’t require a ton of attention. I freeze about half of it for use the following week. And you can make it vegan by swapping out the turkey for another can of black beans. I LOVE sweet potatoes, so this satisfying – and really simple – chili makes me oh so happy.
Serves 4.
Prep time: 60-90 minutes
Ingredients:
2 sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup extra virgin olive oil, divided
Coarse sea salt
1 large yellow onion, diced (about 1-1/2 cups)
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon sweet pimentón (paprika)
1/2 teaspoon mild chili powder
1 pound ground turkey (preferably dark meat)
A 28-ounce can whole peeled tomatoes (I used two cans of dice tomatoes instead, one with green chills added, for a little extra spice)
A 14-ounce can black beans, rinsed and drained (look for Eden Organics Brand – no salt added and no icky BPA in the can lining)
Chopped fresh cilantro and scallions for serving, if desired
Directions:
Preheat oven to 400 degrees F.
Toss the sweet potatoes with 2 tablespoons of the olive oil and spread them out on a parchment-lined baking sheet or baking dish. Evenly sprinkle with a pinch of salt and roast, stirring now and then, until soft, about 20 minutes. Set aside.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large heavy-bottomed pot and set over medium heat. Add the onion, garlic, cumin, pimentón (paprika), chili powder, and a big pinch of salt and cook, stirring now and then, until nice and soft but not too browned, 8 to 10 minutes. Add the turkey to the pan and cook, stirring now and then to break it up, until its liquid has been released and has evaporated and the meat is nicely browned, about 20 to 25 minutes.
Add the tomatoes and a large pinch of salt to the pot and turn the heat to high. Add 1/2 cup of water to the pot. Once the mixture comes to a boil, turn the heat to low and let the chili simmer for 20 minutes. Use the back of your wooden spoon to crush the tomatoes as they cook (not necessary if you use diced tomatoes!).
Add the beans and the reserved sweet potatoes to the chili and continue to simmer for another 15 minutes, just to let all the flavors come together. Serve with chopped scallions or cilantro on top.
Cleo’s Afternoon Shake
I love this simple shake for an afternoon pick-me-up or a protein-packed breakfast. There’s really not much to say about it besides “mmmmmm.” 🙂
Serves 1.
Ingredients:
1/2 ripe banana (preferably frozen)
1 tablespoon almond butter
1 date, pitted
3/4 cup cold unsweetened almond milk
Directions:
Combine all ingredients in a powerful blender and blend until smooth. Serve immediately.
A few other recipes I love from It’s All Good:
Middle Eastern Turkey Burgers with Cucumber + Yogurt Sauce, p. 108
Chicken Burgers, Thai Style, p. 111
Salmon with Lee’s Sriracha + Lime, p. 137 (you don’t have to make the sriracha sauce; store-bought works fine)
Asian Greens with Garlic, Ginger + Fish Sauce, p. 162 (don’t be scared off by the fish sauce; it just adds a little saltiness and depth to the flavor)
Carrots with Black Sesame + Ginger, p. 161
Candy Bars!, p. 254
The trick with It’s All Good is to experiment. Cooking times aren’t included (which I find annoying – I’ve included my own estimates for the recipes above); but the more you cook, the better you’ll get at estimates. I’d guess that about half of the recipes – maybe slightly less – pass my recipe “rules.”
So I’m curious…have you tried this cookbook? What did you think and what are your favorite recipes? Share in the comments.
P.S. Are you coming to my new, no-charge class on Wednesday, February 26? In Boost Your Energy With Quick + Effortless Meals Every Day, I’ll share the biggest mistake you might be making when it comes to having effortless + energy-packed meals on hand every day. Get more details and register here. See you there!
Christina Wallace is a self-described human Venn diagram with a career at the intersection of business, technology, and the arts. How to lean into your own portfolio life.
