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.)

Leftover crab from the night before turns into a luxe breakfast. The egg and crab are rich, but finishing with lemon zest and fresh herbs adds a brightness that balances everything out.

As long as you have some yummy caramelized alliums, some greens, and some eggs, you can make a frittata. If you have any other fun mix-ins, like bacon, sausage, smoked salmon, veggies, or cheese (if you’re not paleo), even better.

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

This is a plant-based riff on one of our favorite deli-inspired lunch dishes. Chickpeas are hearty and serve as a nice earthy-neutral canvas for ginger, lime, garlic, and curry powder.

Okay, technically this isn’t hummus, but this sweet potato tahini dip is made lovingly in its image. Cumin, garlic, lemon, and salt round out the sweet, creamy, earthy mix of sweet potatoes and tahini. Serve with crunchy raw veggies, Grain-Free Seed Bread, or crackers alongside a few briny olives for a satisfying snack board lunch.

A lot of traditional Japanese marinades call for mirin or sake (delicious, but sugary and alcoholic, respectively, so not very detox-friendly). We’ve found that coconut aminos bring a similar sweetness that complements the salty miso. It’s worth noting that miso and coconut aminos tend to burn on the grill. We learned a tip from the Japanese food blog Just One Cookbook: Completely wipe the marinade off the chicken before grilling. Don’t worry, the marinade soaks in for twenty-four hours beforehand, so you won’t lose any flavor.

Simply prepared fish, vegetables, and salsa verde makes the kind of satisfying meal that’s almost accidentally healthy. Serve this as is or over a bed of brown rice, quinoa, or fonio.

A sweet potato–black bean–cauli rice bowl might not be a revelation, but it always hits the spot. One new thing we’ve added to this bowl is quick-pickled slaw inspired by Salvadorian curtido, which is typically served as the fresh acidic foil to rich savory pupusas. The combination of vinegar, cabbage, onion, and oregano is next-level.

“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.

GP is a french fry connoisseur, which is why her OG fry recipe requires a soak and a double fry. Soaking the raw potatoes helps release excess starch, and doing two separate rounds of frying—one at a lower temperature and one higher—yields a pillowy-tender interior and a super crispy exterior. We adapted this method for the air fryer, and we’re thrilled with the 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.

“This is one of my all-time favorite recipes. I loved Rye Happies as a kid, and then made them for my children. They’re rich in healthy omega-3 fat from the walnuts, and with polyunsaturated fats, phytosterols, and plant fibers, this recipe could have been designed for cholesterol-lowering. Make some when it’s your turn to bring snacks for the soccer team. Although brown sugar is only a little better than white sugar in terms of nutrient content, with little bits of calcium and iron, in this recipe, it is the only imperfect ingredient.” —Gerda Endemann

These blondies are rich and fudgy with a perfect sweet-salty balance, and if kept in an airtight container, they’ll stay moist for days. They’re great as is, but you could doctor them up any way you like. Try chocolate chips, golden raisins, and shredded coconut for a more-is-more seven-layer-bar vibe.

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.

Start the day with something deliciously good for your gut: our new goop Wellness Gut Microbiome Superpowder. We love it in this smoothie alongside chia seeds and coconut kefir, which make it really creamy and rich, while the vanilla and cardamom add a little sweetness and warm spice.

Fonio is an ancient West African grain that nutritionist Maya Feller introduced us to. It wasn’t a hard sell—a gluten-free grain that cooks as quickly and easily as couscous or quinoa but has more iron, protein, and fiber than brown rice? Sign us up. We love it warm or cold in pilaf or salad, and it makes a speedy and satisfying breakfast porridge. Adding chia seeds and blending half the mixture before serving gives it a decadent pudding-for-breakfast vibe. Fonio might not be widely available in grocery stores in the US, but you can buy our favorite brand, Yolélé , online. If you’re following the 2021 detox and can’t track down the fonio, try this brown rice overnight breakfast porridge instead.

Starting the day with a creamy bittersweet chocolate smoothie sure feels like a treat. Using frozen cauliflower is a nice way to sneak some veggies in first thing, and we like the changeup from typical greens—plus, it adds creaminess when blitzed.