"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.

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.

“Beets aren’t for everyone, but this recipe will convert the haters out there. The beets get a wonderful winter citrus twist from an orange juice marinade, which doubles as cooking liquid. Then they’re layered with an herby yogurt and garnished with toasted hazelnuts. In short, yum.” —Muniak

“This festive holiday recipe is equally delicious served warm or at room temperature, and it’s the perfect dish to make ahead. I especially love the zippy horseradish crème fraîche with the earthy vegetables and the tender cut of beef.” —Muniak

“Risotto in a pressure cooker is a miracle—amazingly quick, bafflingly easy, and spot-on delicious. Here, the classic Italian pairing of cheese and black pepper is embellished with crispy sage.” —Copeland

“I always make this for a party. And ROE is the brand of caviar I recommend to everyone.” —Muniak

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

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 classic solution to using both the whites and yolks of eggs is a custard pie topped with meringue. This deconstructed crustless version gives you a sweet meringue that is crispy outside with a chewy, marshmallow interior, all balanced by tart lemon curd. I actually like this curd made with ghee better than the traditional recipes that use butter. A little lighter and more fresh tasting—letting the lemon shine through.” —Houser

“These biscuits are so soft and buttery, they literally melt in your mouth. They look like they require lots of effort but take little to no time to make.” —Cox

“These cupcakes are a must throughout the autumn months. They will sit proudly as a centre piece at any Halloween celebration! The added pumpkin purée gives the cupcakes a moist texture, balanced by perfectly spiced cream cheese frosting.” —Cox

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.