"Congee (also known as jook) is a deeply satisfying savory rice porridge found throughout Asia—and a lush answer for those who crave a warm, creamy breakfast (or anytime meal) that isn’t sweet. I’ve learned to lean on this dish because it’s nourishing and easy to make, and infinitely adaptable. Cooking the rice in broth builds flavor right in, leaving you free to keep the toppings simple (butter and salt), or go all-out with pulled pork, fresh ginger, wild mushrooms, or more." —Copeland

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.

Let the zucchini take center stage for once. Here, we paired it with a quick creamy sesame sauce. Feel free to add chicken, tofu, or a piece of salmon for protein. This salad does require some chopping, but the end result is gorgeous. And it packs and travels well, so it’s an ideal candidate for an office lunch. Double the zoodle salad and dressing—you’ll use what’s left over to make the Cashew Chicken Wraps.

It’s the nostalgic goop Kitchen take on the kitted lunches we had as kids, made with classic NYC-Jewish-deli-style chicken salad.

Inspired by classic Thai-style larb, this recipe combines well-seasoned and aromatic meat with bright, fresh herbs. You already have the vegetables and sauce made for this (from the Sesame and Zucchini Noodle Salad), which cuts down on cooking time. Feel free to build your own adventure and sub in crumbled tofu or roast mushrooms for the chicken.

This is a bright and light twist on the turkey burger. The zucchini adds great moisture to your burger so it doesn’t dry out when you're cooking, as turkey burgers tend to do. This parsley pesto is dairy-free (to keep it detox-friendly), but it still gives you all the beloved flavors of a traditional pesto. You could go with basil for the pesto, but we like the herbaceousness of parsley paired with the sweet potatoes and turkey.

Let the zucchini take center stage for once. Here, we paired it with a quick creamy sesame sauce. Feel free to add chicken, tofu, or a piece of salmon for protein. This salad does require some chopping, but the end result is gorgeous. And it packs and travels well, so it’s an ideal candidate for an office lunch. Double the zoodle salad and dressing—you’ll use what’s left over to make the Cashew Chicken Wraps.

Delicata squash is quick to cook, easy to prepare, 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.) And the accompanying lemon-caper sauce is something you’re going to want to keep around—so make extra.

Put it on (nearly) everything—use it as a dip, a topping, or a spread for a cracker. Another upside to this recipe is that it keeps really well.

goop Kitchen serves a version of this recipe, which we think is a bit more compelling than avocado toast. Eat this cracker tartine with soup or as a snack. It’s also delicious with the Classic Chicken Salad.

These chews are a quick pick-me-up for when you’re on the go and need to bring a snack.

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.

These chews are a quick pick-me-up for when you’re on the go and need to bring a snack.

“Created for and named after the Russian ballerina Anna Pavlova, this gorgeous dessert is, indeed, a ballet of meringue, cream, and berries. It is ridiculously easy to make, particularly in light of its sumptuous, extravagant appearance. When prepared right, the meringue is marshmallowy on the inside and crisp on the outside, the cream is billowy, and the berries are bursting with juice. In winter, tropical fruits conjure sunny vacations. For a tropical pavlova, try a surprising touch of mango sorbet under the whipped cream and choose whatever fruits appeal—say, mango, pineapple, and kiwi.”

“This is a deeply flavored cake that I make in the autumn or winter. It’s loosely based on one I tore out of French Elle many years ago and have since lost. In that recipe, a tablespoon of coffee extract was used, not rum. This balance of ingredients, here, seems to become one warming, boozy note, which I prefer. The honey and brown sugar add depth and the crème fraîche gives it a slight tangy richness. Like most French cakes, it is made with melted butter and is not too sweet. Toasted walnuts would be the classic addition, but the American in me opts for chips or chunks of dark chocolate. If you prefer not to use alcohol, replace the rum with strong espresso.”

The pairing of chickpea miso and Dijon here is reminiscent of the fish sauce we know and love. You can use any of your favorite veggies for the rolls. Using brown rice paper keeps this detox-friendly, and it’s fun to wrap. (To make these rolls vegan, substitute the chicken breast for 8 ounces of firm tofu, crumbled.)

If you aren’t in the goop Kitchen delivery area, here’s how to mimic the bone broth on the menu at home. The trick is getting really great-quality turmeric powder. This broth is meant to help replace your morning cup of coffee and brings with it the benefits of collagen.

This is a bright and light twist on the turkey burger. The zucchini adds great moisture to your burger so it doesn’t dry out when you're cooking, as turkey burgers tend to do. This parsley pesto is dairy-free (to keep it detox-friendly), but it still gives you all the beloved flavors of a traditional pesto. You could go with basil for the pesto, but we like the herbaceousness of parsley paired with the sweet potatoes and turkey.