The ex–pastry chef turned clean skin-care founder—her gorgeous brand makes some of our favorite skin-coddling body bars—is still an expert in the kitchen.

"Congee (also known as jook) is a deeply satisfying savory rice porridge found throughout Asia—and a lush answer for those who crave a warm, creamy breakfast (or anytime meal) that isn’t sweet. I’ve learned to lean on this dish because it’s nourishing and easy to make, and infinitely adaptable. Cooking the rice in broth builds flavor right in, leaving you free to keep the toppings simple (butter and salt), or go all-out with pulled pork, fresh ginger, wild mushrooms, or more." —Copeland

Savory breakfasts can be tricky on detox because they tend to rely heavily on eggs and bread, which are delicious but not a great fit for this reset. A sweet potato taco, however, fits the bill. It’s super savory, quick to make, and playfully uses some of our favorite Middle Eastern ingredients in taco form.

Let the zucchini take center stage for once. Here, we paired it with a quick creamy sesame sauce. Feel free to add chicken, tofu, or a piece of salmon for protein. This salad does require some chopping, but the end result is gorgeous. And it packs and travels well, so it’s an ideal candidate for an office lunch. Double the zoodle salad and dressing—you’ll use what’s left over to make the Cashew Chicken Wraps.

It’s the nostalgic goop Kitchen take on the kitted lunches we had as kids, made with classic NYC-Jewish-deli-style chicken salad.

Inspired by classic Thai-style larb, this recipe combines well-seasoned and aromatic meat with bright, fresh herbs. You already have the vegetables and sauce made for this (from the Sesame and Zucchini Noodle Salad), which cuts down on cooking time. Feel free to build your own adventure and sub in crumbled tofu or roast mushrooms for the chicken.

“I make these baked rice pilafs regularly at home, and everyone in the family loves it. This one is vegetarian, but we sometimes add chicken, minced lamb, or shrimp. The fragrant, aromatic steamed rice with coconut milk and stock is cooked on low heat, allowing the flavors to gently infuse. My favorite part of the dish is the edge of the pan, where the rice forms a slight crust. I love adding nuts and fried onions for texture and extra flavor.”

“This is a delicious and healthy dish that involves cooking shrimp in a parchment paper parcel. The term ‘en papillote’ is a French phrase that translates to ‘in parchment.’ Cooking food in parchment paper allows it to steam and cook in its own juices, resulting in an intensely flavorful dish.”

“This is an adaptation of a dish an Iranian friend of mine used to make in London. I don’t use as much stock as he used to, as I like when you reduce the liquid to the right amount so the stock and lemon get sticky and allow the flavors to intensify. My boys both love capers, so I’ve added these in for extra impact. You could add in some fresh green chili.”

“This is how my Spanish mother (from my exchange student days) makes the traditional dish.”

“When I make this for Moses, I skip the tomatoes and sub in burrata.”

“We have all thrown raw veggies into boiling water, but have you ever poured boiling water into a bowl of raw broccoli? Didn’t think so. This might be one of those things you have to see to believe, so get out the kettle and get boiling.”

“I make these baked rice pilafs regularly at home, and everyone in the family loves it. This one is vegetarian, but we sometimes add chicken, minced lamb, or shrimp. The fragrant, aromatic steamed rice with coconut milk and stock is cooked on low heat, allowing the flavors to gently infuse. My favorite part of the dish is the edge of the pan, where the rice forms a slight crust. I love adding nuts and fried onions for texture and extra flavor.”

“This is an adaptation of a dish an Iranian friend of mine used to make in London. I don’t use as much stock as he used to, as I like when you reduce the liquid to the right amount so the stock and lemon get sticky and allow the flavors to intensify. My boys both love capers, so I’ve added these in for extra impact. You could add in some fresh green chili.”

“If you’ve ever thrown a dinner party with 12 hungry cousins, then you know how hard it can be to keep them content while they wait for dinner to be served. That is why I love to prepare these simple black bean taquitos to serve as an appetizer and keep everyone settled while they wait for the main course.” —Ibraheem Basir, founder of A Dozen Cousins

“This cake uses gluten-free flour and coconut sugar. The result is moist and delightful—not overly sweet—and goes well with a warm cup of tea.” —Mordechai

These chews are a quick pick-me-up for when you’re on the go and need to bring a snack.

“Created for and named after the Russian ballerina Anna Pavlova, this gorgeous dessert is, indeed, a ballet of meringue, cream, and berries. It is ridiculously easy to make, particularly in light of its sumptuous, extravagant appearance. When prepared right, the meringue is marshmallowy on the inside and crisp on the outside, the cream is billowy, and the berries are bursting with juice. In winter, tropical fruits conjure sunny vacations. For a tropical pavlova, try a surprising touch of mango sorbet under the whipped cream and choose whatever fruits appeal—say, mango, pineapple, and kiwi.”

The pairing of chickpea miso and Dijon here is reminiscent of the fish sauce we know and love. You can use any of your favorite veggies for the rolls. Using brown rice paper keeps this detox-friendly, and it’s fun to wrap. (To make these rolls vegan, substitute the chicken breast for 8 ounces of firm tofu, crumbled.)

If you aren’t in the goop Kitchen delivery area, here’s how to mimic the bone broth on the menu at home. The trick is getting really great-quality turmeric powder. This broth is meant to help replace your morning cup of coffee and brings with it the benefits of collagen.

This is a bright and light twist on the turkey burger. The zucchini adds great moisture to your burger so it doesn’t dry out when you're cooking, as turkey burgers tend to do. This parsley pesto is dairy-free (to keep it detox-friendly), but it still gives you all the beloved flavors of a traditional pesto. You could go with basil for the pesto, but we like the herbaceousness of parsley paired with the sweet potatoes and turkey.