I recently purchased Gwyneth Paltrow’s new cookbook ” It’s all good”, and it is all good! I am loving it. I have made 3 recipes and they are all delish. She has lots of vegetarian ideas and kids meals and so many other good things. I think its an excellent cookbook to add to your kitchen.
I made the turkey meatballs and served them with organic brown rice pasta, that were loved by my family! See below for recipe.
I also made a large pan of roasted cauliflower/Mushrooms/Yams, I roast them in the over at 400 degrees for 1 hour. Melt coconut oil in the pan before adding the chopped vegetables and then season with sea salt, pepper, nutritional yeast (one of my favourite seasonings, I use it in soups, pasta, popcorn and roasted veg. It adds amazing flavour and is loaded with B vitamins!) I made these veggies to have on hand for quick, easy & nutritious lunches, add some brown rice or quinoa, cucumber, avocado, fresh basil and toss with olive oil, balsamic and lime juice!
Here is the recipe for the meatballs and tomato sauce:
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
8 fresh sage leaves
8 large fresh basil leaves
leaves from 4 sprigs of thyme
leaves from a 5″ sprig of rosemary
1/4 cup italian parsley
1 large handful of arugula roughly chopped ( I used kale, cause thats what I had)
1 pound of ground turkey – preferably organic or hormone and antibiotic free 🙂
1 teaspoon of sea salt
1/2 teaspoon freshly ground black pepper
4 cups (1 recipe) Go-to-tomato Sauce – see below for recipe
3 tablespoons extra virgin olive oil.
Combine the onion, garlic, herbs, arugula in the bowl of a food processor and pulse until very finely chopped. Transfer 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 size meatballs.
Place the Go-To Tomato sauce in a large pot set over low heat and let it get warm.
While the sauce is warming, heat the olive oil in a large nonstick skillet over medium-high heat. Cook the meatballs, in batches if necessary until they are browned all over, 2-3 minutes on a side. Transfer the browned meatballs to the simmering tomato sauce and partially cover the pot. Let the meatballs cook gently for 1/2 an hour, carefully stirring every now and then to make sure they’re cooking evenly. Serve hot with brown rice pasta!
Makes 4 cups
2 tablespoons of extra virgin olive oil
6 garlic cloves, thinly sliced
4 large fresh basil leaves
2 – 28ox cans whole peeled tomatoes with their juice
Coarse sea salt
Fresh ground black pepper
Heat the olive oil in a large saucepan over low heat, add the garlic, and cook for 5 minutes. Add 2 of the basil leaves and stir for 1 minute. Add the tomatoes with their juice and the 2 remaining basil leaves. Turn the heat to high. Bring the sauce to a boil, turn the heat to low and season with salt and pepper, and let it bubble away on low heat for 45 mins, stirring occasionally and crushing the tomatoes with a wooden spoon. Cool and refrigerate. This sauce keeps for a week in an airtight container in the refrigerator, or for 6 months in the freezer.
Happy cooking and healthy eating 🙂