Now that I don’t have a second job I am inspired to reinvest in the only hobby other than TV that has ever held my attention: cooking. Cooking also makes our household healthier, richer, and prettier. I turned to my number one lifestyle guru Gwynnie for guidance. I opened It’s All Good and made a plan for the week. Of course I don’t really believe in eliminating booze, wheat, dairy or sugar, but the great thing about this cookbook is that if you simply add ice cream and wine to every meal it is a solid lifestyle plan. This cookbook, even if you hate Gwynnie, is amazing. Because it is structured around a detox plan it is really simple and provides everyday recipes rather than dinner party recipes. I find that too many cookbooks focus on impressive meals rather than everyday meals.
So on Sunday I decided to do a little prep for the week and make a dinner that would also be great for weekday lunches.
This posole is stupid easy, cheap and good:
Then I whipped up her Mexican Green Goddess Dressing for the week, because one of the genius core principles of It’s All Good is that your salads require innovation and forethought in order to succeed. Many of the stunt internet reporters that have tried to only eat from the It’s All Good cookbook have whined about how expensive and time consuming it all was. I call phewy on this. I think these people simply do not cook usually and are not used to cutting vegetables and don’t already have a reasonable pantry.
The dressing was delicious and actually inspired me to have a salad for lunch the next day.
Then I went renegade, because I ended up at the grocery store without the cookbook and didn’t have a shopping list. So I asked myself, “what would Gwynnie do?” She would obviously stuff roasted poblano peppers with fresh corn, black beans, red onions and a little goat cheese.
Now, she probably wouldn’t add the cheese, but I think that goat cheese is basically a health food.
And you know what is really good on anything Mexicanish? Mexican Green Goddess Dressing!
Then W. was out of the house and I felt ready to go full Gwynnie and only have fish and vegetables.
Once again, I riffed on classic Gwynnie themes by sauteeing the shrimp in a bit of butter and oil and finishing it with some tarragon and lime.
Recipes from the cookbook that were also total successes:
And yes, you could cook almost all the book’s recipes from the generous plagiarism of the internet, but then you would miss the copious photos of Gwynnie swanning around the Cotswolds with “no-makeup.”