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.)

A porridge inspired by our favorite chai and London fog tea lattes. We used barley because it has a lower glycemic load than oats and it has a pleasantly chewy flavor that goes so well with ripe, firm plums and crunchy toasted hazelnuts.

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.

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.

When we made this in the test kitchen at goop HQ, the intoxicating smell of smoky paprika, onions, and rosemary had everyone walking by to see what was cooking. This dish certainly works as a one-pan meal, but a simply dressed side of arugula would round it out nicely.

Cooking a whole fish looks hard. It’s not. The key is preheating the sheet pan and roasting it fast and hot.

We love the traditional pork bo ssam and wanted to try a meat-free version that still carries those savory, spicy flavors with some crispy texture. Here we did a combination of tofu, cauliflower, and eggplant, but you could change it up with almost any sturdy roasting vegetables you have on hand.

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.

For those of us who are not great bakers—hi, hello—pulling off a cake can be daunting. Most boxed cake mixes nail the chemistry of cake, but they tend to be a little bland. We amp up the flavor by adding extra salt, vanilla, apple cider vinegar, and coconut milk.

“These babies have everything you want: the crispy edge that cedes to a chewy center; a rich, buttery flavor; studs of walnuts, oats, and chocolate chips—yet they’re completely grain-free and refined-sugar-free, packed with protein, and they won’t spike and crash your blood sugar as a normal cookie would.” —Liz Moody

“This recipe was inspired by my dad, who would always keep a bag of fun-size Snickers stashed in the freezer, should a candy emergency strike. I love candy, but I hate how time-consuming and finicky it is to make at home (not to mention the questionable ingredients), so I eliminated all of that. Instead, you’ll whip up a healthy, almond-flour nougat, fold in some nuts, and shove that all inside a ripped-open date. Packed with fiber and minerals, these treats take on a gooey quality that’ll 100 percent satisfy any candy crisis.” —Liz Moody

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.