Plus, get the recipe for the "fantastic" lentil dish she loves 

By Ally Mauch
July 08, 2020 12:10 PM
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Gwyneth Paltrow is updating fans with what she’s been eating while staying at home amid the ongoing coronavirus pandemic.

The actress, 47, shared a blog post to her wellness brand, goop, sharing the recipes she's been cooking, the groceries she’s been buying and what she’s been doing to take care of her health.

“I’ve reset my course a bit to embrace this new normal, and after three and a half months, I’ve found hacks that make WFH a little less taxing, tips for combating recipe fatigue, ways to move my body and quiet my mind and make sheltering in place feel like a holiday without ever stepping foot on a plane,” she wrote at the top of the post, titled “Summer at Home.”

Paltrow wrote that she typically cooks “somewhere between one and three meals a day.” For meal prep at the beginning of the week, she’ll make a batch of salad dressing, as well as sweet potatoes (which husband Brad Falchuck eats as a daily snack) and roasted beets.

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Gwyneth Paltrow / Instagram

As for takeout meals, Paltrow said she has “been trying to support local LA restaurants as much as possible.” The Paltrow family takeout rotation includes Korean BBQ, burgers from Trois Mec and American Beauty, Dear John's retro upscale TV dinners and pasta kits.

She added that she and her 16-year-old daughter Apple have been appreciating grocery shopping lately.

“One of the benefits of having to wait in line before entering a grocery store is that you don’t rush through the experience anymore,” Paltrow wrote. “Apple and I have been discovering new-to-us products and are finding simple pleasure in seasonal fruit, like cherries and peaches.”

In addition to the fresh fruit, the star said she’s been trying Bambucha's canned kombucha, Califia Farms' almond and coconut milk coffee creamers, Siete tortilla chips and sugar-free Swedish fish candies from Smart Sweet.

One of her favorite recent cooking projects, Paltrow said, is a “fantastic” lentil recipe from Cooking Light.

“It’s a perfect pot of lentils you can stick in the fridge and reach for when you need a quick, plant-based protein,” she said of the recipe from PEOPLE's sister publication. “I scoop a spoonful onto a plate with frisée and a poached egg, or on top of mashed potatoes with butter in a ramekin, almost like a vegetarian riff on shepherd’s pie.” Get the full recipe here and below.

A Perfect Pot of Lentils

2 Tbsp. olive oil

¾ cup sliced carrot

¾ cup chopped shallot

4 garlic cloves, minced

2 Tbsp. unsalted tomato paste

2 cups green or brown lentils

1 Tbsp. chopped fresh thyme

4 cups water

2 Tbsp. reduced-sodium soy sauce

1 Tbsp. Dijon mustard

½ tsp. kosher salt

¼ tsp. black pepper

Heat a medium saucepan over medium. Add oil to pan; swirl to coat. Add carrot, shallot, garlic, and tomato paste; cook 4 minutes, stirring frequently. Add lentils, thyme, and 4 cups water; bring to a boil. Cover, reduce heat, and simmer 30 to 35 minutes or until lentils are tender. Remove from heat; let stand 10 minutes. Stir in remaining ingredients.

Serves: 10

Active time: 20 minutes

Total time: 55 minutes