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.

A different way to get your greens in for breakfast. We made a green milk base by blending coconut milk with spinach and using that to make chia pudding. The spinach flavor is masked by the rich coconut milk, and the green color looks so vibrant. Prep it the night before and top with almonds, coconut, and berries for an easy breakfast.

There are some really good paleo breads out there, but even if you don’t love it, toasting it, rubbing it with raw garlic, and topping it with a poached egg and hollandaise will make it taste amazing. (Please don’t judge my sometimes slightly broken hollandaise—it’s still delicious.)

Sometimes you just need a snack-y plate with little bits and bobs to graze on through your lunch break. This recipe has veggies—a light beet salad, endive, and celery—plus some protein from the trout to keep you satisfied until dinner. Round it out with a few grain-free crackers, olives, and nuts for texture, saltiness, and variety. Or change up the accoutrements based on what you have on hand.

We, too, became obsessed with the Emily Mariko salmon rice bowl. Her viral TikTok recipe cleverly zhuzhes leftover salmon and rice into something new, fresh, and delicious. Our onigiri-style detox homage, which combines leftover salmon and brown rice with coconut aminos and sesame oil before rolling them into bite-size balls, is well suited for a make-ahead packed lunch. Enjoy them with a simple cucumber salad and some crispy seaweed snacks.

The goop Kitchen wrap you won’t be able to stop thinking about.

goop readers ask for recipes for simple broiled salmon all the time. This technique is easy as pie and totally foolproof.

“This is it. My favorite dish in the world and the grandmother of Sichuan cuisine. Translated literally as ‘pockmarked grandmother’s tofu,’ its totally apocryphal origin story is identical to a half dozen other food origin stories: it starts with hungry crowds and a cook with few ingredients but plenty of creativity. The result is an inexpensive stew that uses simple ingredients—soft tofu, ground meat (traditionally beef, but frequently pork), fermented chile bean paste, a handful of Sichuan peppercorns, and plenty of red-hot chile oil—to create simple, soul-satisfying fare. “You can find mapo tofu on the menu at almost any restaurant in China, especially in Sichuan, but this version, served in a screaming-hot cast iron bowl, was easily my favorite. Tender cubes of soft tofu laced with tender ground beef under a bubbling layer of chile oil, fragrant with toasted Sichuan peppercorn and fermented horse beans. It didn’t have the blast of chile heat you might expect from looking at it. Rather, it has a more subtle, layered heat with chiles that come through alternately as sweet and hot with the rich, almost raisin-like flavor of dried fruit.” —López-Alt

The secret to this dish is the toasted salt. López-Alt writes, “Toasting salt in a wok is a traditional technique for dishes like Cantonese salt and pepper shrimp. Tasted side by side, toasted salt acquires a lightly smoky aroma reminiscent of good wok hei. It also visibly changes color, acquiring a yellowish brown hue. The color and flavor of toasted salt comes from deposits from the oil/polymers vaporizing from the wok itself—the same stuff that contributes to the smoky flavor of wok hei. Given that the toasted salt has some of that wok hei flavor, this makes perfect sense. It’s also worth noting that using this toasted salt to season your food in place of regular will impart some smokiness to it, even if it hasn’t been cooked in a wok.”

This guacamole-hummus hybrid is a super savory, satisfying dip. Serve it alongside your favorite crudités and some grain-free crackers.

“In my many years of eating stuffed grape leaves, this Cypriot version made with plum tomatoes and spearmint may be my favorite. Don’t be put off by the physical task of stuffing and rolling, as these are relatively straightforward to make and the process has a meditative quality too, so I recommend making a batch during times of stress. (I made them repeatedly in the first weeks of the COVID-19 lockdown, but that’s another story.) I didn’t grow up learning how to make stuffed grape leaves, so used to find them a bit intimidating. Thankfully, during the course of writing this book, I think I’ve finally cracked it. The tricks are to not overfill the leaves, to roll them tightly, and to approach each one with utter confidence. “I was shown how to make these with yoga teacher Çizge Yalkın and her grandmother Nahide Köșkeroǧ‎lu; we stuffed half the mixture into zucchini flowers and, if you ever get the opportunity to use some, I highly recommend it. Otherwise, you can find brined grape leaves in just about any Middle Eastern or Mediterranean store. This recipe makes 30 to 35 dolma depending on the size of the leaves and I like to serve it with thick plain yogurt on the side. The dolma keep well in the refrigerator for about three days, in a covered container. I often warm them up in a saucepan with a drop of water, to take the chill off them if they’ve been refrigerated.” —Yasmin Khan

Yes, this is a deluxe version of the apple slices and peanut butter you had as an afternoon snack growing up. Slathering a center-cut slice of a tart Granny Smith apple with almond butter, sprinkling it with salt, then dunking it into a pile of mixed seeds and nuts results in the best crunchy-creamy-then-crunchy-again textural experience we’ve ever had in a snack. You can follow the directions and get all food-style-y on IG with a seeded ombré or you can fully just mix the toppings all together. It will taste delish regardless.

The best way to introduce kids to new foods is to have them take part in making it. This inspired DIY lunch gets them involved and allows them to make it just how they like it. And packing the elements separately keeps them nice and crisp.

Fried rice is a culinary home run with kids. This version comes together quickly and works no matter what combination of veggies you have on hand. You can easily make it vegan by nixing the egg and adding tofu or edamame for a little extra protein.

Kids love to eat this simple bean salad (with some sautéed spinach sneaked in) with pita. It’s easy to make; delicious warm, cold, or at room temperature; and full of protein and fiber to keep them going for the rest of the afternoon.

We wanted to make a super tart, lime-forward pop, but all that juice adds water content to the pop, which can result in a very icy texture. To combat that, we opted for evaporated coconut milk, which is just a slightly more concentrated coconut milk. The evaporated coconut milk is already a little sweet, so we needed only a scant amount of additional sweetener (don’t skip it, though). We call for a liquid sweetener (agave or honey), which also helps prevent iciness.

These are the creamiest nondairy fudge pops you’ll ever have. We prefer keeping them on the bittersweet side, but you could certainly up the maple or date syrup a bit if you like. Adding other chocolate-friendly ingredients like sliced banana, espresso powder, or almond butter would also be lovely, so feel free to use this as a base recipe and experiment.

Almonds, blackberries, and nectarines are a match made in summer heaven, but this recipe also works well with apples, pears, rhubarb, or any other fruit, depending on the season.

For the last dinner of our annual detox, we always try to create a recipe that uses up your leftover produce from the week. This year, we went for a simple stir-fry with veggies, chicken, and a gluten-free noodle. Once you cook your noodles and prep your sauce, this comes together quickly in a wok. Top generously with sliced scallions and congratulate yourself on day five.

Cuban mojo marinade is salty, a little sweet, super tangy, and savory all at once. We use it here to marinate both the salmon and veggies, but it will be in our rotation year-round—it’s great on chicken and shrimp, too.

This hearty stew is loosely inspired by harira, a Moroccan stew consisting of tomatoes, harissa, spices, and a mix of legumes like lentils, chickpeas, and fava beans. Our version skips the nightshades (tomatoes and harissa), adds carrots for sweetness, and goes heavy on the spices. We use a combination of chickpeas and red lentils—the red lentils cook so quickly and help thicken the broth, adding body, almost acting like a roux. The topping of coconut yogurt, cilantro, and lemon brightens up all those deep, earthy flavors.