If you're anything like me, you really indulged over the holiday break. And of course, there's nothing wrong with that, but now as we venture into the new year, I think I speak for all of us when I say our bodies (and our minds) are ready for a healthy injection. I've been diligently packing my lunch with healthy options and returning home from work genuinely excited to make dinner (we'll see how long that lasts) so when Gwyneth Paltrow's new cookbook, The Clean Plate landed on my desk, it felt like the universe was listening.
The main thing I took away from this cookbook besides the fact that they're all healthy (and it's visually stunning) is how easy these recipes are to make, not to mention quick. They feel really do-able with ingredients we all have in the pantry which I believe has been the biggest downfall of many other healthy-focused cookbooks I've read in the past. But don't take my word for it. Paltrow shared four exclusive recipes with us from the new book to celebrate the launch. So get cooking tonight and please tag us on Instagram with your finished meal if you do #MyDomaineEats. Happy eating.
Crunchy Spring Veggie Grain Bowl
"Spring in a bowl, this crunchy-salad-meets-grain-bowl is all I want to eat for lunch when it turns warm outside."
1 cup cooked quinoa or brown rice
3 asparagus spears, shaved
½ cup grated carrot
½ small watermelon radish, thinly sliced with a mandoline
⅔ cup shredded Poached Chicken (optional)
⅔ cup thinly sliced bok choy
¼ cup chopped fresh cilantro leaves
About 1 tablespoon coconut aminos
About 1 teaspoon toasted sesame oil
Divide the quinoa between two bowls. Top each with half the asparagus, carrot, radish, chicken, and bok choy. Garnish with the cilantro and pour over the miso dressing. Drizzle with the coconut aminos and sesame oil and serve.
"Miso is one of my favorite ingredients. Switching to chickpea miso—which is made by fermenting chickpeas instead of soybeans—allows me to enjoy it even when I’m eating clean. You can find chickpea miso in most health food stores and online."
Makes about ½ cup
Ingredients for the miso-ginger dressing:
2 teaspoons chickpea miso paste
2 teaspoons grated fresh ginger
Zest and juice of 2 limes
½ cup extra virgin olive oil
Flaky sea salt
Directions for the miso-ginger dressing:
In a small bowl, whisk together the miso, ginger, lime zest, and lime juice. While whisking continuously, slowly add the olive oil, then whisk until emulsified. Taste and season with salt. Cover and store in the fridge for up to 1 week.
Makes 2 chicken breasts
A solid poached chicken breast is a staple in any cook’s arsenal, and is particularly handy in a
clean-leaning cook’s arsenal. It doesn’t get much cleaner than water and herbs! You can use
poached chicken in just about anything—toss it in a cauliflower rice bowl or a lettuce cup, on a
salad, or in a soup. This is the basic recipe, but feel free to add different aromatics to change
up the flavor—celery, carrots, parsley, cilantro, garlic, ginger, and lemongrass are just a few
- 1 white onion, quartered
- ½ teaspoon whole black peppercorns
- ½ teaspoon kosher salt
- 2 boneless, skinless chicken breasts
In a small saucepan, combine all the ingredients. Add just enough water to cover the chicken. Bring to a boil, then reduce the heat to medium low and simmer for 20 to 25 minutes; the chicken should look opaque and (obviously) be cooked through.
"Frittatas are perfect for using up veggie scraps. When testing recipes for this book, I used a lot of beets (beets and I were having a moment), so I always had leftover beet greens around the kitchen. I tried adding them to a frittata with some shallots, and it was a hit."
2 tablespoons olive oil
¼ cup diced shallots
1 ½ to 2 cups chopped beet greens
Kosher salt and freshly ground black pepper
4 large eggs, beaten
Preheat the oven to 375.F.
In an 8-inch oven-safe nonstick skillet, heat the olive oil over medium-high heat. Add the shallots and cook, stirring, for a couple of minutes, until softened, then stir in the beet greens and cook until wilted. Season with a generous pinch each of salt and pepper. Add the eggs and turn off the heat. Pop the skillet in the oven for about 10 minutes, or until the eggs are set.
Slice and serve.
Peruvian Chicken Cauli Rice Soup
"A friend of mine told me about this soup she’d had at a Peruvian restaurant called aguadito de pollo that was a vibrant green color from all the cilantro in it. As a lover of cilantro for its unmistakable flavor, I had to try to make my own version of the soup. After tinkering a bit and swapping out the rice for cauliflower rice, I landed on a soup that was equal parts light and satiating. Cilantro is said to have chelating properties—meaning it may help the body get rid of heavy metals—and is generally thought of as a cleansing herb in the Ayurvedic tradition. This is the kind of cleanse-friendly food I’d eat whenever."
1 medium white onion, chopped
1 bunch of cilantro, roughly chopped
½ jalapeno (optional)
Juice of 3 limes
¼ cup water, plus more if needed
4 cups Chicken Stock (see below)
1 boneless, skinless chicken breast
1 teaspoon kosher salt
½ head of cauliflower, riced (1 to 1 ½ cups)
½ cup frozen peas
Lime wedges, for serving
Combine the onion, cilantro, jalapeno (if using), lime juice, and water in a high-speed blender and blend until smooth, adding a little extra water if needed to loosen the mixture. Set aside.
In a medium soup pot, bring the stock to a simmer over medium-low heat. Add the chicken and salt and cook until the chicken is opaque and fully cooked through about 20 minutes. Remove the chicken and let cool.
Meanwhile, add the cauliflower rice and peas to the broth and simmer for 10 to 15 minutes, until the cauliflower rice is tender but not mushy. When the chicken is cool enough to handle, shred the meat.
To serve, increase the heat to medium, return the shredded chicken to the pot, and add the onion-cilantro puree. Stir to combine and cook for 5 minutes before serving.
Divide into bowls and garnish with lime.
Makes about 6 cups
Boxed and canned chicken stocks are not my favorite, so when I have the time, I make a batch
of my own. I like to use chicken feet, which contain beneficial collagen—great for the gut
and joints—but if you can’t find them (or if they freak you out), you can absolutely skip them.
Ideally, though, you want whatever chicken pieces you’re using to be organic and pasture-raised.
- 2 fresh or frozen chicken carcasses (about 1 pound)
- ½ pound chicken feet (optional)
- 1 medium carrot, cut in half
- 1 large celery stalk, cut in half
- 1 medium leek, washed well and cut in half
- 2 teaspoons whole black peppercorns
- 1 bay leaf
- 8 cups water
Place the chicken pieces, chicken feet (if using), carrot, celery, leek, peppercorns, and bay leaf in a very large Dutch oven or stockpot. Add the water and bring to a simmer over medium heat. Skim off any scum from the surface with a ladle, then reduce the heat to maintain a very gentle simmer and cook for 1 hour, skimming the surface every 20 minutes or so.
Fill a large bowl with ice and set a second large bowl on top. Strain the stock into the large bowl, discard the solids, and let cool.
Transfer the stock to airtight containers and store in the fridge for up to 1 week or in the freezer for up to 1 month.
"So simple yet so delicious, this scramble is easy enough to make for breakfast every day but would fit in on a Mother’s Day brunch spread, too."
2 tablespoons olive oil
¼ cup sliced scallions (about 4)
1 ½ to 2 cups baby spinach
Kosher salt and freshly ground black pepper
4 large eggs, whisked
Heat a 10-inch nonstick skillet over medium heat. Add the olive oil, scallions, and spinach and season with a pinch of salt.
Season the eggs with a large pinch of salt and a good amount of pepper, then add them to the pan.
Cook until the eggs are just set, then divide between two plates and serve.
For more of Paltrow's delicious recipes, shop her new book The Clean Plate below:
Excerpted from the book The Clean Plate: Eat, Reset, Heal by Gwyneth Paltrow. Copyright 2019 by Gwyneth Paltrow. Reprinted with permission of Grand Central Publishing. All rights reserved.