It’s All Good. And some easy recipe love for the weekend

I feel like people either love Gwyneth Paltrow, or feel pretty strongly in the other direction, but regardless of how you feel personally, I’ve got to tell you, the girl can write a cookbook.

For Christmas, my nieces (aka – my sister-in-law) gave me GP’s latest cookbook, It’s All Good. I’ve made a handful of recipes so far, as have a couple of my clients. And with each new one, we’ve found ourselves amazed at how great they’ve all been.

IMG_5080Trust me, if it was just me I’d start to think, that maybe everything else I make is really just not that good. But lucky for you, it’s not just me.

Just an aside – the photography is beautiful too..


So, I wanted to give you a little lowdown on the book and give you a couple of preview recipes along with my recommendation so that you can decide for yourself before making a purchase..

It’s relatively well-known that GP is a patient, and huge supporter of, Dr. Alejandro Junger and his Clean program (there’s a book on that too). He actually wrote the forward to this book. And while I don’t think many of us are ready to go on his primarily juice cleanse, or stick strictly to the guidelines of the elimination diet for the rest of our lives, what I do love is that for the most part, GP’s recipes stick to the basic theories behind his approach – translation, very clean eating and pretty much all real food (yay!)..

So, let’s sample of a few of their recipes, and if you buy the supplies for these dishes and make them on your prep day this weekend, between the three recipes you can cover several meals for next week (depending on how many mouths you have to feed).

Either way, make a big batch of quinoa on Sunday, it will work for so many things throughout the week and you’ll be so glad to have it there and ready!

Okay. On to the good stuff…


1. Quinoa Breakfast Porridge.


I know. Sounds Simple. And it is. But I hadn’t come up with it before, and maybe you haven’t either. I’m now completely obsessed with it. So are every one of my friends that I’ve shared it with so far.

Before we start on that – I had been bummed out about the consistency of my quinoa lately and had been meaning to do some experimenting. Luckily, they did that for me: They suggest using a little less water than recommended and shared a little paper towel trick as well. My quinoa has been Oh-so-much better.

So, if you’re cooking a cup of dry quinoa – instead of 2 cups of water, use 1¾. Don’t forget a pinch of sea salt – maybe a half to a full teaspoon. Then, when the quinoa is cooked, and you’re letting it sit for 5 minutes off the heat before fluffing – lay a paper towel across the pot under the lid. It will absorb the extra liquids. Magic.

Porridge Recipe:


  • ¾ Cup cooked quinoa
  • ½ Cup unsweetened almond milk
  • FYB note: I usually add a touch of raw honey or Stevia to the pot

What to do: 

Combine quinoa and almond milk in a small saucepan set at medium heat and cook, stirring until warmed through. Just 2-3 minutes. Transfer to a bowl and add selected toppings.

Topping options:

Sliced toasted almonds or walnuts, a drizzle of maple syrup or honey, a chopped date, chopped dried figs, fresh berries, unsweetened shredded coconut…

You can really add anything.. your fave fruits – choose what’s local and fresh!


2. Turkey Meatballs

IMG_5081 (I’m using their pic – mine stinks)

Because I’ve had a couple of bad experiences with dry turkey burgers, etc. I didn’t have high expectations for these. Let me tell you. Once I made these, I was 100% obsessed – they were a part of my lunches, dinners, even snacks until they were gone. So delicious and so shockingly flavorful. 


  • 1 Small onion
  • 2 Garlic cloves, roughly chopped
  • 8 Fresh sage leaves
  • 8 Large fresh basil leaves
  • Leaves from 4 sprigs of thyme
  • Leaves from a 5-inch sprig of rosemary
  • ¼ Cup Italian parsley
  • 1 Lg Handful of arugula, roughly chopped
  • 1 Lb Ground turkey
  • 1 tsp Coarse sea salt
  • ½ tsp Freshly ground black pepper
  • 3 TBS EVOO

What to do:

Combine the onion, garlic, herbs, and arugula in the bowl of a food processor and pulse until very finely chopped. Transfer the mixture to a large mixing bowl, along with the turkey, salt and pepper. Use your hands to thoroughly combine all the ingredients, then roll the mixture into golf ball sized meatballs.

Heat the olive oil in a large nonstick skillet over medium-high heat. Cook the meatballs, in batches if necessary, until they’re browned all over (finish in the pan- or in the oven if you prefer (the recipe has them going into a tomato sauce at this pt to finish – also an option!).

Next time I have these – they’re being served atop some zucchini squash. The one other thing I’ll say is that I had a ton of fresh herbs left over, so I think th next time I make them, I’m going to double the recipe and just freeze some for later.

Okay.. One last recipe for your It’s All Good Preview:

3. White Bean & Swiss Chard Soup IMG_5073This is another one that I couldn’t get enough of.

I had it for lunch a couple of times. Then, when I had it for dinner and was in the mood for something a little more substantial, I threw in some roasted chicken and cooked quinoa that I happened to have on hand. Perfect.

And then when I had just a tiny bit left – I used that like a sauce on top of the random vegetable/chicken I was throwing together that night.


  • 2 TBS EVOO
  • 2 Leeks, thoroughly washed and finely chopped
  • 1 Lg yellow onion, finely diced
  • 2 Garlic cloves, minced
  • 1 Bay leaf
  • Coarse sea salt
  • 4 Cups Vegetable Stock
  • 1 14oz can cannellini or gigante beans
  • 1 Bunch swiss chard leaves, roughly chopped and stems disgarded
  • Freshly ground black pepper

What to do:  

Heat the olive oil in a large, heavy pot over medium heat. Add the leeks, onion, garlic and bay leaf along with a heavy pinch of salt and cook, stirring now and then, until softened but not browned, approx. 10 minutes.

Add the vegetable stock and the beans to the pot and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until everything has completely softened and the soup is wonderfully fragrant, about 20 minutes. Remove and discard the bay leaf.

Carefully puree 2 cups of the soup in a powerful blender and return it to the pot. Add the Swiss chard leaves and cook over medium-high heat just until they’ve wilted, about three minutes. Season up the soup with salt and pepper to taste and serve immediately.

Okay – So we’ve got three amazing, healthy, real food recipes to send you on your way.  Give them a try and let me know what you think!

And here’s one last link to the book if you’d like to scoop one up for yourself. I say go ahead.

Your health is important.

You deserve it.

And it’s Valentine’s Day – show yourself some Love! xoxoxo


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