“Migas” means “crumbs” in Spanish: This dish is a brilliant low-waste meal and a great way to use up stale tortillas when you have them. Our riff is more akin to Tex-Mex versions, with onions, jalapeños, and shredded cheese. We like to serve it with avocado, cilantro, and hot sauce, but you could add your favorite breakfast meat or meat substitute and a side of refried beans for a full-on feast.

If a super savory breakfast is your thing, this is for you. Spigarello stems are delicate, and more like broccolini than less-palatable kale stems, so you can just roughly chop and cook the whole thing. Its broccoli-esque flavor is well matched with rich eggs and tangy goat cheese.

This one is one of GP’s kids’ favorites, and it uses ingredients that you probably already have on hand. (The one pictured above is Apple’s—she likes extra crispy cheese on the outside.)

DIY dinner menus like these poke bowls are a hit because everyone gets to make theirs just how they like it. While it does have a lot of components, everything comes together quickly and a few of the fixings can even be store-bought (crispy shallots, Sriracha vegenaise). The MVP among them is definitely the Japanese Chili Crisp—it adds texture and incredible flavor. GP said she’d eat it on plain white rice and be very happy.

You can have it sweet and savory: We think the sweet potato tastes as delicious prepared with tahini, dates, and pepitas as it does topped with avocado, red onion, and cilantro. Baking the sweet potato the night before makes this quicker to prepare in the morning—warm it back up in the oven and finish with the toppings.

We love a lettuce cup—it’s a great vehicle for all types veggies and protein. This version has a bit more heft because of the kelp noodles, and the addictive sweet-savory almond butter sauce rounds the whole thing out.

Savory, tangy, and just a little sweet. This dish is all about balance, and the Golden Turmeric Tahini sauce brings it home. Find the sauce online or at your local Whole Foods.

Our take on a classic Southwest-style salad delivers a ton of flavor with hardly any effort. Because the cashew dressing is rich, spicy, and slightly sweet, we kept the rest of the salad simple with fresh raw veggies, grilled corn, and chicken seasoned with just a little salt and olive oil. It’s got a good amount of texture as is, but topping it with a crushed handful of your favorite corn or grain-free chips would definitely up the crunch factor.

The combination of raw and cooked, bitter and sweet, juicy and crunchy ingredients makes this salad uniquely satisfying.

Faking cheese—both its flavor and texture—can be tough. This recipe does a really good job of capturing cheese’s essence without any weird gums or additives. Enjoy it warm with tortilla chips or go fully loaded by adding salsa, guacamole, and cooked soyrizo on top just before serving.

We gave cauliflower florets the real fried-chicken treatment, complete with pickle brine, vegan buttermilk, and a double dredge. This method has so many variations that we’re already thinking about trying—tweak some seasonings and it could be anything from buffalo style to orange “chicken.”

While bread-and-butter pickles tend to skew a bit sweet, we reined it in for this version. We also found using a little turmeric in our brine adds a touch of bitterness to further balance the sweetness—plus it gives a beautiful color. While this brine is a good all-rounder, it’s especially nice paired with something with heat, like a jalapeño. We opted for a small amount of regular sugar for its clean taste, in addition to seasoned rice vinegar, which also contains some sugar. Sugar alternatives in pickles are tricky because they can affect the color and impart additional (unwanted) flavors. If you do want to use a substitute, in our experience, neutral-tasting ones like agave and liquid stevia have yielded the most favorable results.

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.

The buckle is a great summer dessert that doesn’t get the attention of a cobbler or cake, but it’s the easiest to make. Our version uses browned vegan butter, almond yogurt, and a flax egg to provide moisture, and ripe summer peaches and lemon zest for that balance of sweetness and tartness.

A hybrid of the poolside favorite piña colada and Disney’s famous Dole Whip (an incredibly refreshing, tropical soft-serve-like treat)—minus all the dairy and refined sugar.

Combining peanut butter and bananas is obvious, but the addition of chewy dates and flaky salt takes it to the next level.

This smoothie is creamy and spiced—reminiscent of pumpkin pie—but thanks to the spinach, almond butter, and pumpkin purée, it’s a filling, nutrient-dense on-the-go breakfast.

Starting the day with bone broth can feel so comforting, and making a base broth early in the week takes most of the work out of it. Before serving, all you have to do is fortify the broth with some incredibly flavorful mix-ins, like miso and turmeric, making it that much more satisfying. It may be called breakfast broth, but it’s also great to sip in the afternoons, so feel free to work it into your snack routine during your detox.

We love a lettuce cup—it’s a great vehicle for all types veggies and protein. This version has a bit more heft because of the kelp noodles, and the addictive sweet-savory almond butter sauce rounds the whole thing out.