To call this a life-changing loaf is not hyperbole—it really has changed my life and the lives of thousands of people all over the world who have added this high-protein, high-fiber, gluten-free, vegan loaf made with whole grains, nuts, and seeds to their diet. This exclusive version for goop features pistachios, dried cherries, and cardamom for a slightly sweet take on the classic. It’s a delicious and fresh combo for spring. As with all versions of the Life-Changing Loaf, I recommend slicing it super thin and giving it a good toast. The oats, nuts, and seeds become golden and caramelized, making the flavors even more delicious. Spread a little (or a lot) of butter or ghee, nut butter, jam, or honey on top and enjoy.

It’s quite a statement to suggest that a humble loaf of bread will change your life, but the Life-Changing Loaf will do just that. Made with whole grains, nuts, and seeds, it’s high in protein, incredibly high in fiber, and both gluten-free and vegan. It’s also proof that deliciousness and healthfulness are not mutually exclusive. Psyllium, the star ingredient here, is a form of soluble fiber that helps bind all the ingredients together. It doesn’t add any flavor, but it is essential to the structure of the loaf. You can find it at health-food stores and most pharmacies, and it comes in two forms: the raw husks themselves, and powdered, in which the husks have been pulverized. For this recipe, either type will work just fine. This bread is best enjoyed thinly sliced and toasted so the oats, nuts, and seeds become golden and caramelized. Top it with butter, ghee, jam, honey, or your favorite nut butter.

A frittata is a great vehicle for whatever veggies you have in the fridge, but it also makes for a casual-yet-elegant brunch or lunch. I like to use red potatoes here, for a pop of color, and plenty of fresh dill. This frittata puffs up beautifully as it bakes, eliciting some nice oohs and aahs when it comes out of the oven. Serve hot for maximum fluffiness, or at room temperature if you’re planning ahead. The frittata will deflate slightly as it cools but will still be delicious.

Although making these rolls may seem daunting at first, once you get the hang of it, you’ll be making them all season long. Want to simplify the prep or use up extra filling? Skip the rolls and make a salad instead: Top the filling with the cashew dipping sauce and chili crunch oil and add chopped toasted cashews for extra texture. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.)

Weddings can be one of the biggest celebrations in your life, filled with traditions, expectations, and excitement. With such a melting pot of cultures and dietary restrictions, it’s challenging to create something that satisfies everyone. I propose you celebrate wedding season with a plate full of delicious, farm-fresh roasted vegetables. This salad is a welcome shift away from a traditional iceberg, shredded carrots, and ranch—and it will look stunning in pictures. Another bonus? It would be a beautiful addition to any summer celebration, and anyone can enjoy it regardless of dietary restrictions. Something old, something new, something borrowed, something blue…

Come late summer, you can’t do much better than a panzanella salad. Originating in Italy, it started with stale crusty bread soaked in water (then squeezed out), heirloom tomatoes, fresh basil, and high-quality olive oil to create the combinazione perfetta. I prefer to use homemade sourdough croutons that absorb the dressing and all that delicious tomato juice. Going to a farmers’ market for the ingredients for this one is worth the trip: The flavor and smell of a vine-ripened tomato is unbeatable.

Clam pasta, or linguine alle vongole, isn’t a difficult dish to make—and yet it always feels like a special occasion. I love the combination of in-season corn and clams so much that I had to bring them together in this dish: a true celebration of summer in one big bowl. It’ll make you feel like you’re staring out at the Mediterranean Sea, even if you’re sitting inside your apartment with the AC blasting.

Weddings can be one of the biggest celebrations in your life, filled with traditions, expectations, and excitement. With such a melting pot of cultures and dietary restrictions, it’s challenging to create something that satisfies everyone. I propose you celebrate wedding season with a plate full of delicious, farm-fresh roasted vegetables. This salad is a welcome shift away from a traditional iceberg, shredded carrots, and ranch—and it will look stunning in pictures. Another bonus? It would be a beautiful addition to any summer celebration, and anyone can enjoy it regardless of dietary restrictions. Something old, something new, something borrowed, something blue…

Come late summer, you can’t do much better than a panzanella salad. Originating in Italy, it started with stale crusty bread soaked in water (then squeezed out), heirloom tomatoes, fresh basil, and high-quality olive oil to create the combinazione perfetta. I prefer to use homemade sourdough croutons that absorb the dressing and all that delicious tomato juice. Going to a farmers’ market for the ingredients for this one is worth the trip: The flavor and smell of a vine-ripened tomato is unbeatable.

Although making these rolls may seem daunting at first, once you get the hang of it, you’ll be making them all season long. Want to simplify the prep or use up extra filling? Skip the rolls and make a salad instead: Top the filling with the cashew dipping sauce and chili crunch oil and add chopped toasted cashews for extra texture. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.)

These sourdough croutons are my go-to. They are family-tested and family-approved, and they cannot be left on the counter without supervision.

Give me a hot-pink dip and I am one happy lady. Especially when that vibrancy is from fiber- and glutamine-rich beets. This is a spread that’s just as happy dressed up for a party as it is at home in its comfies spread on toast.

This plant-rich take on the Italian classic is a beautiful blend of peppery arugula, green olives, and toasted walnuts. White miso paste adds a slightly sweet hit of umami, while nutritional yeast replaces the Parmesan traditionally found in a pesto. It’s all complemented by a few squeezes of lemon juice—and guaranteed to offer a taste of summer in every bite.

My aunt Marcy, my mother’s sister, befriends—best friends, I should say—everyone she meets, from the grocers at her local IGA to the folks who pick up her compost to the UPS delivery person. One May at a graduation party, Marcy took a bite of the delicious pizza being served and beelined it to the outdoor pizza oven, where she met Chris Jones, the owner of Open Hearth Pizza. During their conversation, she secured a visit to his house and a promise to teach her how to make his pizza using 100 percent freshly milled flour, a sourdough starter, and his outdoor wood-burning oven. I got the invite, too, and this is how I found myself sitting on a sunny hill in Vermont with my aunt, uncle, and oldest daughter, Ella, eating pizza and calzones, with a dog at our feet. I could write pages about what I learned that day, from the grains Chris sources and the mill he uses to his mixing and baking process, but I’ll skip straight to the highlight instead: this white pizza topped with peaches, jalapeños, and prosciutto, a combination that hits all of those sweet, spicy, salty notes, making it completely irresistible.

In its September 2020 issue, Food & Wine published a recipe from Philadelphia chef Greg Vernick for roasted broccoli steaks with tomato butter and olive tapenade, and I found the combination irresistible. This pizza captures all of those flavors: charred earthy broccoli, sweet fresh tomato, salty briny olives. The roasted tomato “butter” is a revelation: It’s one of the simplest, tastiest tomato sauce recipes I make.

This dairy-free treat from food stylist and recipe developer Susie Theodorou is simple, satisfying, and just what we want on a hot summer’s day.

The first time I tasted lemon granita was at an Italian restaurant in Brooklyn called Lilia, where it comes in a tall, ice-cold glass, stacked between layers of vanilla soft serve. The second time was in Sicily, at the iconic Caffè Sicilia, where it’s served with brioche and cream—for breakfast. Caffè Sicilia may be a bit farther from home, but both are transcendent experiences worth traveling for. In the meantime, make this lemon granita and bring that transcendence to your own table.

Muffins are an easy homemade treat, and they have the added benefit of making your entire house smell like a bakery. (An especially impressive move to pull when you have houseguests for the weekend.) These simple plum and cornmeal muffins are for my friend Lulu. We’ve shared many baked goods over the years, and now that we live across the country from each other, we have an unofficial tradition of making up for lost time and popping into as many bakeries as possible when we visit each other. We had a delicious plum and cornmeal cake on my last visit to see Lulu in San Francisco, and I loved the combination of the coarse cornmeal with jammy baked plums. I’ve also added ground cardamom to give these muffins a fragrant aroma and subtle spiced flavor.

This dish combines our love for both a salad and a bowl. You can easily substitute salmon or tofu here. Feel free to play around with any green veggies you want; we developed this recipe to be adaptable to what you’re craving (or what produce looks best when you’re shopping). Make more dressing if you like it extra saucy. (If you're in the LA or OC area, you can order this dish from goop Kitchen.)

Blueberries have a relatively neutral flavor, but the simple addition of lime juice brings this smoothie into more interesting territory. You can sub out the blueberries for any detox-friendly fruit, like frozen raspberries or peaches.

Delicata squash is easy to prepare, quick to cook, and satisfying on its own but also stands up to chicken and fish. (The squash’s skin is thin enough that you don’t have to peel it.) If you’re following this year’s annual detox plan, triple the amount of dressing—you’ll use the rest when you make the Chicken Bowl and the Greenest Green Salad. (If you're in the LA or OC area, you can order this dish from goop Kitchen.)