Gwyneth Paltrow| Author of “Its All Good” Cookbook|Rapping Cook? #IronMan3Event
Disclosure: My flight, hotel accommodations and food for the #IronMan3Event were paid for by Disney, but all of my opinions are 100% my own. (may contain affiliate link(s))
In our last interview with Gwyneth Paltrow we mainly covered her experience in being Pepper Potts in the newest Iron Man movie, Iron Man which just released in a theater near you on May 3, 2013. It just happens that Gwyneth just recently released her new cookbook It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great. I was lucky enough to get a copy of Gwyneth’s book while I was out in LA, and I am going to share 1 of her recipes that I made for dinner the other night.
During our interview we were able to ask a range of questions that I will share below; then the recipe I picked to share!
The first question that was asked was:
How did you get into doing cookbooks?
Basically, I started writing down my recipes because I was always a cook and a foodie, and my friends would call me and be like, okay…. there’s Julia, my best friend since seventh grade, she called me once and she said, I have a guy coming over; I have no idea what to make- I have to make dinner. And I had a lot of friends kind of asking me how do you do that, or like all my friends would be, like, what temperature do I roast this at?
You know, what’s an easy dinner, or I have a dinner party. So I started writing them all down, and then when my dad died, I don’t know, I just thought it would be- because he was the one taught me cook, and like we learned together and our connection to food was so, it was such a part of our relationship. So I thought it would be really nice because I sort of felt him in the kitchen, and I sort of felt it would be nice to write the recipes and you know, kind of pay homage to him and our relationship at the same time, and it was cathartic. (I can relate to Gwyneth on this as I feel this way anytime I make a recipe by my Grandma Ryan who passed away over 2 years ago.)
It was really, it was really sweet. You know, I really felt him there and, and then this book I did basically because my son has really bad eczema, so I did his food allergy tests and stuff, and he’s really allergic to gluten and cow’s milk. I felt so bad for him, like, not having regular ice cream and, like, meat balls and stuff. So I just started- it’s like, I’m gonna just make him, basically a, like a mini-encyclopedia of totally yummy comfort food that’s just, on his diet.
It’s been incredible because so many people are trying to avoid gluten either for weight or, they’re allergic to it, so yeah, that’s sort of how it all happened.
Is that why there’s duck egg reference?
Yes, because he can’t have chicken egg. I’m actually allergic to chicken egg, as well, so there’s some, there’s some duck egg in it, but we all- I also do regular eggs, as well, but there’s just, just to give people the idea, like, if you are. But that that’s why the whole baking, the whole sweet section has no egg, no milk, no butter, no, no gluten, so just to give really, really alternatives for moms who are trying, you know, follow that kind of regiment or whatever.
Can you talk about issues that led you to the doctor?
Yes. Basically, what happened was, I was doing, um, had this, like, two years ago, I had this really insane period where I had this movie, Country Strong coming out. I was filming Glee, and I was having to sing, like, live. I had never even, you know, like, my husband said, “most people start, like, in a bar with their uncle.” They are at the Grammy’s, this is fun to talk [LAUGHS]. It was really hard on me. I was so nervous; I was, like, taking beta blockers and, like, drinking a beer before I would. It,was really bad.
Then, of course, because I’m a mom, I would never be like, you know what? Let me get to L.A. one day early so I can actually sleep and, like, take a walk, and you know, it’s like, no, I have to get their the day of and I’ll just shower and do it, and like I’ll go home right away. So I was just like steadily wearing myself down and I think there was some emotional stuff, too, and I just, like, had this weird,episode where, I talk about it in the book, but I was making lunch, and the right side of my body went numb, and it was so terrifying, I thought I was having a stroke.
Then because I thought I was having a stroke, I started having an anxiety attack on top of what was this migraine that was making my whole right side numb, and I really freaked out. I went to bed; I took a nap, and I, I remember hearing my kids playing in the garden, and like I can’t believe I’m here. I can’t go down and play with them; what’s happening. So I went to the doctor and I was really super freaked out, and I got tested, like, for everything.
It was basically like, I had run myself into the ground; I had really, really high stress hormones- they were, like, killing my adrenals. I had really low vitamin D, vitamin B; my estrogen was messed up, everything was just off, and they said I had a cyst on my parathyroid, I had a cyst on my ovary- like, they found a million things wrong. My doctor here said, I want you to- because the other doctors were like, go on this medication; get a surgery; and he said to me, just for three weeks, eat an elimination diet. Just eat super clean, just like how your ancestors would’ve eaten like chicken, fig, vegetables.
You know, no coffee, no alcohol, no sugar, so like Velveeta cheese, whatever, and, and in three weeks, like my blood work had changed so much, and I ended up having my parathyroid nodule went away over time which is amazing. I did have to get my cyst out with surgery, but other than that, like I fixed everything with the food. I was like, this is incredible. Food really is, you know, medicine. It’s amazing. I mean, it’s only because I, I did it to myself, you know what I mean? Then I undid it.
What advice do you have regarding the best nutrition?
Someone told me the best thing; a nutritionist once told me, the way that we’ve changed our diet in the last fifty years is crazy. If you showed our grandmothers, our great grandmothers the way we were eating, they’d be like, this isn’t even food. What are you doing? She said the best thing to do- we’ve just gotten, because of the convenience of it, of course, we’ve gotten use to- and I’m the same. I like, buy turkey jerky and horrible things that I shouldn’t buy, too, but, the nutritionist said to me, when you’re at the supermarket, shop the periphery. (the outside area of the supermarket).
That’s where all the fresh food is, that’s where the chicken, fish, beef, whatever- everything fresh is on the periphery. Just avoid those aisles, and it really makes sense because that’s where all the processed food is, the long, all the preservatives and conservatives are all there preserving all this food product that’s not really- you know, my philosophy is always, I try to cook really healthy at home because I can’t control what they eat at home or at friend’s houses. Nor do I want to. I want them to be autonomous and have- make their own choices and have a life.
I think that that’s their balance; and my balance is, I try to cook healthy at home, and then out, like, I’ll eat whatever I want to. But in terms of, you know, telling your readers, we’ve always eaten that way, and we have all of a sudden skyrocketing obesity, type II diabetes, heart disease- there’s a reason it’s happening. It’s never happened until we started- like, you can literally see when plastic came and when it all changed, you know what I mean? So, I don’t know, that’s my input, anyway……..
How do you keep your kids healthy when you’re away from home?
You know, I try to…. we were just in Paris; I was on the Iron Man press tour. Try eating gluten free in Paris, it is a nightmare. My poor child. So you know what I try to do? I mean, he totally ate a croissant; he ate bread, and it was inevitable. But you know what?…one day I was like, let’s go find Japanese food. Let’s go, you know, Asian foods are amazing for avoiding a lot of that stuff.
So I tend- like if we’re traveling or we’re out, I try to say, like- or even Mexican food, you know, the corn tortillas and guacamole, they don’t think, like, oh, I’m not allowed to have that- that plate of pasta. It’s like, it’s chips and guacamole. It’s awesome and it’s- doesn’t feel like health food, but I’m avoiding what he’s not supposed to have. So I just try to get a little bit more creative about it. But, you know, when I go back home- this weekend he’s having his belated birthday party, and I’m like, his cake is a regular cake with flour!
So I just, again, like, try for the most part, because his symptoms are so bad, and I feel like, oh, it’s fine, you know, and then he breaks out, I feel so guilty- I feel terrible. You know, and in the moment, you wanna give them what they want, but then there’s this incredible consequence to it that’s, you know, like kind of a bummer. So, , I think, like, Asian foods, Mexican, those are all really what a great way to avoid it when you’re out.
When you cook, do you rap?
[LAUGHS] Do you have a hidden camera in my kitchen? That is so crazy. How do you know that? Yes, we are a hip hop household, a hundred percent. My son, especially, is, he said the best thing the other day because he’s loves hip hop. He’s obsessed and he, you know, Jay-Z’s a really close friend of ours and that was his sort of gateway into hip hop. Now he’s branched out and, the other day he was, like, Mom, I think that Jay is story rapper and Kid Cudi is a feelings rapper. I was like, you’re totally right. This is so weird. Yeah, so yeah, the answer is yes.
Do your kids cook with you a lot?
Oh yes. My son, especially, is really, really into it, and he can, like, perfectly crack an egg. He has since he was four- no shells in the bowl. Every weekend, we’d cook something together. He loves it, and he’s always loved- like, my dad did with me where he always kind of- not cooking because we did that later, but he always kind of, sort of set up the space for me to win or to do something that I didn’t expect.
You know, that he would, like, allow me to do or, like something that was, you know, like, you can solve that. Like, you’re okay. You know, and I’m like what? I thought it was such an interesting parenting philosophy, with very close supervision to be, like, set up to really surprise ourselves and to grow in like one instant. I do that a lot with my kids in the kitchen, you know, and they’re like, it’s dangerous- theirs knives and fire and their, you know, it’s- my boy is, so fascinated and so I’m like, no, you can stir that- just this part is really, really hot, so be careful. You know, it’s just cool. Then he’s, like, so proud of himself. I actually think that the kitchen is an amazing place to interact and teach kids. We do math in the kitchen, how many- okay it says, like two thirds of a cup? How, you know, or just that time and it’s such quality time of interacting but, you’re also making dinner, you know what I mean? You’re not like on the floor water coloring which makes me wanna kill myself. (that made me laugh)
Like, you’re actually doing something, you know what I mean? It’s like you’re doing something that you need to do anyway.
I really enjoyed the whole interview with Gwyneth, she is so very down to earth and it was so refreshing to sit and talk like it was just a bunch of women having a chat. Not only did she cover her role in Iron Man 3 (my post from the 1st part of the interview.) but she also shared her cookbook and the story behind why she wrote it. Since I received her book “Its All Good” Cookbook I wanted to share one of the recipes in it called, Super Crispy Roast Chicken. My daughter, husband and daughter-in-law to be seemed happy with it; as well as myself.
- A high-quality 4-pound chicken
- Coarse Sea Salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- ½ lemon
- ½ small yellow onion, peeled
- Preheat oven 425 degrees.
- Wash and thoroughly dry the chicken. Sprinkle a generous amount of salt and pepper inside the cavity,
- then rub the entire bird with olive oil.
- Sprinkle salt and pepper on the underside of the chicken and place it breast side up, in a roasting dish.
- Stuff the cavity with the lemon and onion and generously sprinkle the top with salt and pepper.
- Roast the chicken for 1½ hours, basting every ½ hour with the juices that accumulate in the pan.
- The chicken thigh should register 165 degrees f. on a digital thermometer; at the very least. (I usually let it get to 180f just to be completely sure its cooked all the way through the bone.)
- Let the chicken rest for at least 10 minutes before carving and eating.
- After removing the chicken from the oven , be sure to pour about ½ cup of boiling water into the roasting dish; use a wooden spoon to scrape up all the browned bits from the bottom of the pan and serve the chicken with these rich pan juices.
Disclosure: My flight, hotel accommodations and food for the #IronMan3Event were paid for by Disney, but all of my opinions are 100% my own.