“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.

Arroz con pollo is a traditional dish you’ll find variations of throughout Spain and Latin America. While the rice and chicken are constants, the ingredients and preparation styles can vary from country to country and region to region. Peruvian versions, like this delicious one from Adrianna Adarme (creator of A Cozy Kitchen), are often prepared with a vibrant green cilantro sauce instead of a bell pepper and tomato base. And Spanish versions tend to be closer to paella, calling for bomba or Valencia-style rice and saffron. Many Puerto Rican versions are cooked in aluminum Dutch ovens called calderos and seasoned with a deeply flavorful sofrito and annatto, which adds that orange-yellow color in lieu of saffron. We were inspired by all of these different iterations and created a slightly pared-down version that relies on most of the traditional pantry-friendly ingredients. We used frozen peas and even opted for jarred piquillo or roasted red peppers (which we recommend always having on hand), so the only fresh produce you’ll need is onions and garlic.

Pickled beets are incredibly flavorful—sweet, earthy, and tangy—but store-bought versions can get a little mushy. When they’re finely chopped or grated, it’s not an issue, so we took a cue from Hetty McKinnon and made a pickled beet version of her beet tzatziki. It would be a welcome condiment with almost any meal, and it’s a nice cooling yet sweet counterpart to the savory spiced chickpeas, spicy arugula, rich egg, and briny feta and olives.

Baked ziti has all the hearty, cheesy qualities of a lasagna with a fraction of the effort. This one is inspired by those sausage and pepper subs you get at old-school Italian delis. We added broccoli rabe for some green and bitterness to cut through the rich sausage and cheese. You can drop this off for someone fully baked or just before baking with instructions.

This bar is not as dense as a granola bar and has more heft than the traditional cereal treat bar—it’s the perfect in-betweener. The espresso powder and generous sprinkle of flaky salt make it decidedly grown-up.

As addictive as potato chips, but so much better for you.

Doing the goop five-day detox requires that you cook a lot, so we wanted to include plenty of recipes that can be used in multiple ways, with multiple meals. In addition to being delicious with crudités and seed crackers, this year’s dips also double as dressings and sauces to be used throughout the week.

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.

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.

Balance is key with these banana-based nice creams, and the slightly bitter crunch of cacao nibs does the trick here. You could even skip the chocolate and go all nibs if you prefer even less sweet desserts.

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.