Anyone who knows me, knows I’m a complete “Gw-oopy.” I’m totally on team Gwyneth. I’ve drank the Gwyneth Gatorade, and I’m not ashamed of it. Some haters are dissing on the girl because she’s so extreme and out there with her strict diet regimen… yada, yada. But come on, the girl has a bangin’ bod. I don’t think there’s anything wrong with putting as much “good” into your body as possible. No, I can not afford her $90 t-shirts, but no one’s perfect, right?!
So, my heath idol just released her second cookbook filled with healthy and body cleansing recipes called:
It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great
According to her forward, a health scare and revelations of severe anemia, a Vitamin D deficiency, and high stress necessitated a shift to a more “clean” way of eating. I’m coming off a sugar-induced binge eating spree myself and I’ve been looking to make a few changes in my diet, so this book is kinda perfect timing! Off topic: she totally goes sans heavy make up on the cover and still looks radiant. Ugh, love!
I have Gwyneth’s first cookbook, My Father’s Daughter and I’ve made several of the recipes including the Buttermilk Pancakes, Butternut Squash Soup, and the Spaghetti Limone Parmeggiano. (All winners, by the way!)
This month, Self magazine published a few recipes from her new cookbook. While I wait for my own book copy to arrive, I decided to get a head start and try out her Sriracha Lime Salmon! And I thought I’d never use that huge bottle of sriracha in the fridge again!
Such a cool flavor combo: maple syrup, lime, cilantro, and sriracha. A little sweet, a little tangy, a little spicy.
It might be totally silly, but I have to end this post by sending a little love to my girl Gwyn: Stay strong, stay proud, stay positive and continue to stay an inspiration to all us girls who strive to be their best selves, inside and out!
(RECIPE AS PUBLISHED IN SELF.COM)
Juice and zest of 1/2 lime
1 tablespoon maple syrup
1 1/2 teaspoons tsp sriracha sauce*
1/2 teaspoon coarse sea salt
1 1/4 lbs pounds salmon fillet, skin removed
2 tablespoons coarsely chopped cilantro
1. Heat oven to 425°.
2. In a bowl, whisk together juice, zest, syrup, sriracha and salt.
3. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top.
4. Roast salmon until cooked through and flaky, 15 minutes. Sprinkle with cilantro; serve.