It’s All Good

It's All Good Cover Image

I’m consumed by this cookbook. Literally, everything I’ve cooked in the past 2 weeks has been from this book.

Savory Breakfast Quinoa! Spanish Chopped Salad with Tuna and Piquillos! Steak with Melted Anchovies and Rosemary (anchovies are SUCH a great source of calcium)! Berry crumble!

And everything’s been fabulous.

In It’s All Good, Gwyneth Paltrow shares her personal health journey which lead her to an adrenal-supporting elimination diet. Her story sounds so similar to many of my clients and it seems that the advice she received from her health care providers is in line with what I would recommend to those sitting in my office.

Upon embarking on a sugar, gluten, dairy, egg, and soy-free diet, she set out to nourish her body well while still enjoying delicious food. This cookbook is a compilation of gluten, dairy, and sugar-free recipes with a few options for egg and soy-free recipes as well. It’s a delightful resource for anyone with food sensitivities, participating in an elimination diet, or for those who simply want to eat “clean”.

Her recipes aren’t always exact, which I appreciate, as she leaves a little room for your own interpretation. The joy of simple cooking is using what you have, working with the seasons, and striving for nourishment rather than perfection. I tend to view recipes as inspiration, always thinking about how I’ll make adjustments to suit my taste preferences and nutritional needs. In my opinion, the fewer modifications I need to make to a recipe, the better I perceive the recipe to be. Gwyneth’s dishes are near perfect, but it wouldn’t be my kitchen if I didn’t add my own personal touch.

I highly encourage you to order this book now, but here’s a tasty recipe for those of you that just can’t wait.


crumble photoGwyneth’s Flourless Anything Crumble


  • 4 cups fruit – peeled and sliced stone fruit, berries, whatever (I used strawberries, blueberries, and blackberries)
  • 4 Tbsp. good-quality maple syrup, divided
  • 1 Tbsp. freshly squeezed lemon juice
  • 1/2 cup almond meal (or grind 1/2 cup of blanched almonds in a powerful blender until they’re powdery)
  • 1/2 cup quinoa flakes
  • A pinch of fine sea salt
  • 1/2 tsp. ground cinnamon (or any dessert spice – try cardamom and clove with chopped pears, for example)
  • 2 Tbsp. extra virgin olive oil (I think I’ll try some pastured butter in place of oil next time)


  1. Preheat the oven to 400 degrees.
  2. Toss the fruit in a shallow baking dish with 2 Tbsp. of the maple syrup and the lemon juice.
  3. Mix the almond meal, quinoa flakes, salt, and cinnamon in a large bowl. Add the 2 remaining Tbsp. of maple syrup and the olive oil (or melted butter) and mix until just combined. Crumble the mixture over the fruit and bake until the topping is browned and the fruit is bubbling, 20 to 25 minutes.

Serves 6.


  1. I am enjoying this cookbook.

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