Tag Archives: Gwyneth Paltrow
I suppose it’s old news at this point, but one of my favorite celebrity couples, Gwyneth Paltrow and Chris Martin, has split — or “consciously uncoupled” in the famous words of Gwyneth, herself. Shortly after I heard the news, I began bookmarking countless GOOP recipes, and stumbled upon these Cannellini Bean and Quinoa Burgers. Like Gwyneth’s relationship with Chris, I’ve been trying to split from meat, eating a plant-based diet whenever possible.
These Cannellini Bean and Quinoa Burgers are a perfect “meatless monday” option — they’re easy, delicious, and totally satisfying. I opted to serve mine with some sliced avocado on top, and I highly recommend that pairing. Enjoy!
Cannellini Bean + Quinoa Burgers – Goop
- 1 1/2 cups (or small can) cooked cannellini beans
- 1 cup cooked quinoa
- 1/4 cup gluten-free breadcrumbs
- 2 shallots, diced
- 1 garlic clove, minced
- 1/2 teaspoon fennel, crushed
- 2 teaspoons cumin
- healthy handful of parsley, chopped
- olive oil
- salt + pepper
1. Place a large frying pan over medium high heat and drizzle with olive oil (about 2 tablespoons). Add shallots and cook for a minute until they begin to soften. Add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. Remove from heat and cool.
2. Place the beans, quinoa and breadcrumbs in a large mixing bowl. Add the parsley and cooled shallot mixture and set the pan aside but don’t clean (you’ll use this later to fry the patties). Combine everything together with your hands, mashing the beans so that the mixture turns into a paste. (If it’s feeling a little wet, add more breadcrumbs.) Season with salt and pepper.
3. When combined, form the mixture into small patties, about the size of your palm and about an inch thick.
4. Place your frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. Cook the patties in batches for about 3 minutes on each side until nice and golden brown. Remove from pan and immediately season with salt and a drizzle of lemon. Serve with lettuce, tomato, red onion, Veganaise and/or whatever else you like.
It’s no secret that everyone has taken to “hating on” Gwyneth Paltrow lately. Whether they are secretly jealous of Gwyneth’s vastly successful career as both an actress and budding chef/cookbook author, envious of her slender frame and glowing complexion, or are genuinely offended by various statements made by Paltrow, the sentiment is the same: they don’t like her.
Being an avid foodie, I was quick to purchase her new cookbook, It’s All Good, even despite the common criticisms. Gwyneth Paltrow promises to make you “Look Good and Feel Great” by following her “delicious” and “easy” recipes that grace the pages of her New York Times Best-Selling book. Anything that promises even a shred of her physique is enough for me! Needless to say, I’ve been working my way through this cookbook and I could not be more impressed… everything I have made so far has been delicious, healthy, and surprisingly easy. This combination of Lee’s Chopped Vietnamese Salad and Salmon with Lee’s Sriracha + Lime was perfect for a summer evening. So, for all the haters, try out this new cookbook and I guarantee you’ll be biting your tongue…
Lee’s Chopped Vietnamese Salad – Gwyneth Paltrow, It’s All Good
- 4 large bok choy leaves, rough bottoms discarded, stems cut on the bias into 1/4-inch pieces, and leaves shredded
- 4 big leaves napa cabbage, shredded
- 1 bunch of watercress (discard thick stems), roughly chopped
- 1 large carrot, peeled and cut into matchsticks
- leaves from about 8 sprigs each of basil, mint, and cilantro, roughly chopped
- 1/2 small cucumber, thinly sliced on the bias
- 1 red thai chili (or more… or less), thinly sliced
- 1/2 cup roasted, salted peanuts or cashews, roughly chopped
- vietnamese dressing
Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili, and 1/4 cup of the nuts together with enough dressing to coat. Serve sprinkled with the remaining nuts.
Vietnamese Dressing – Gwyneth Paltrow, It’s All Good
Makes about 3/4 cup
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- 1/4 cup fish sauce
- 1/4 teaspoon sea salt
- 1/4 teaspoon hot toasted sesame oil
- 2 tablespoons raw honey or xylitol
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 2 tablespoons finely diced red onion or shallot
Mix everything together. Keeps well in a jar in the fridge for up to a week.
Salmon with Lee’s Sriracha + Lime – Gwyneth Paltrow, It’s All Good
- zest of 1/2 lime
- 1 1/2 tablespoons freshly squeezed lime juice
- 1 1/2 teaspoons Lee’s Sriracha (I used store-bought, and it was still delicious!)
- 1 tablespoon good-quality maple syrup
- coarse sea salt
- 1 1/4 pounds salmon filet, skin discarded
- 2 tablespoons roughly chopped cilantro
- 2 tablespoons chopped pickled ginger (optional)
- Preheat the oven to 425 degrees F.
- Whisk together the lime zest and juice, Lee’s Sriracha, and maple syrup alone with a pinch of salt. Line a baking sheet with parchment paper, place the salmon on top, and pour the mixture over it. Roast until the salmon is done to your liking — I like it when it’s just cooked through and begins to flake, about 15 minutes, depending on the thickness. Serve sprinkled with cilantro (and ginger, if using).