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Cynthia Nixon's Go-To Lunch: Worth The Hype?

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30 minutes ago

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Cynthia Nixon's Go-To Lunch: Worth The Hype?

And just like that… And Just Like That is ending. After three seasons, showrunner Michael Patrick King and star Sarah Jessica Parker have announced that the Sex and the City revival is coming to a close. Obviously, Sex and the City has had a major cultural impact. And its impact on food is no exception. The original series helped popularize multiple New York establishments, like Magnolia Bakery. And while not directly SATC-related, Cynthia Nixon had her own moment of food virality when she revealed her go-to bagel order while running for New York Governor. Recently, during press for this last season of And Just Like That, Cynthia gave more insight into her favorite foods, revealing the healthy lunch she's been eating for years. In a cast interview with SiriusXM, Andy Cohen brought up a story Sarah Jessica Parker had previously told about Cynthia Nixon bringing Tupperware with her everywhere. Cynthia confirmed, saying she'd brought it to the dressing room that day, with Kristin Davis piping in that Cynthia had even brought Tupperware to Morocco — presumably referencing when the cast filmed Sex and the City 2 in Marrakech. So, what's in this famous Tupperware? 'I have the same lunch every day unless I go out,' Cynthia explained. 'I have kale, quinoa, curried chickpeas, sweet potato, avocado, red pickled onions, and hot sauce.' The lunch honestly sounded delicious, so I had to give it a try. Psst: To prep hundreds of easy lunches right on your phone, download the free Tasty app right now. The first thing I did was gather my main ingredients. The recipe involves a lot of prep, so I had my work set out for me. I know my avocado looks green. Everything is going to be okay, guys, I promise. To save myself some time, I opted to buy the chickpeas from the store. I couldn't find pre-made curried chickpeas, but I did find Moroccan chickpea stew from the brand Mina at Whole Foods, which had similar ingredients to the recipes I looked at for homemade curried that, I was on my own. The specifics of Cynthia's lunch were vague. How much of each ingredient does she use? How are they prepared? Needless to say, I had to freestyle a bit. I started by prepping the sweet potatoes and red onions; I chopped the sweet potatoes into small chunks and thinly sliced the red onion. I roasted the sweet potatoes at 400°F for about 30 minutes with olive oil and salt. Onto the pickled red onions: I combined boiling water and granulated sugar in a bowl, mixing until the sugar dissolved completely. Next, I added red wine vinegar, the sliced red onion, and salt. I then put this mixture in the fridge to pickle for a few hours. Next up, it was time to deal with the kale. Recipes with kale in them can sometimes turn people off. The key is to massage the raw kale with olive oil until it's reduced in size by about half. This makes the kale softer and easier to eat. During this time, I also made plain quinoa over the stove, following package instructions. Finally, it was time to put everything together! I had to trust my gut with assembly. Was this supposed to be more like a salad (more kale than quinoa) or a bowl (more quinoa than kale)? I decided to make it more like a salad, mixing the kale with about half the amount of quinoa. From there, I loaded everything else on: the sweet potatoes, sliced avocado, chickpeas, and pickled red onions. I finished with a few dashes of hot sauce. So, did Cynthia recover from Bagel Gate? To quote Berger (Post-It Guy) from SATC… 'I'm sorry. I can't. Don't hate me.' This lunch had the potential to be great. I love pickled red onions, and the acidity mingled well with the hearty, roasted sweet potato and creamy avocado. However, the curried chickpeas totally threw off the flavor profile of everything else in the bowl. The cumin flavor was overwhelming amidst the vibe of the rest of the ingredients. It especially clashed with the hot sauce. Though both were spicy, they tasted completely different. I'm guessing Cynthia must be a spice queen, which is why both are included. That being said, it was a nice, hearty lunch. While I didn't give myself a big portion, I could see this lunch getting Cynthia through long filming days if she was loading a substantial amount of it into her Tupperware. If I were to make this lunch in the future, I'd sub the spiced chickpeas with roasted or even plain, canned chickpeas. I'd also add feta to go with the sweet potatoes. Finally, I'd omit the hot sauce and top the salad with green goddess dressing. On to the next celebrity lunch! Hungry for more? Download the free Tasty app to explore our library of hundreds of easy lunches you can prep with minimal effort — no subscription required!