The Annual goop Detox: 2018
January means detox month here at goop, so it’s time to put down the eggnog and get back to business. Detoxing can be challenging—and not just because you’re cutting out alcohol, refined sugar, and gluten, among other favorite vices (see the full list below). You’re also cooking all of your meals at home, which can feel a little overwhelming. So to make this year’s detox even more doable, we created six basic recipes—sauces, dips, pickles, and the like—to make in advance. All add tons of flavor to otherwise simple dishes, so you’ll eat complex-tasting, homemade, clean meals every day, with a relatively low-impact cooking schedule. The few extra moments of effort on your prep days make the whole week about 1,000 times more delicious—not to mention easy.
Don’t stress about shopping lists and extensive prep and planning: We got you! (See our shopping list here.) Plan to do a big shop and prep on Sunday, then a quick restock shop on Thursday.
Give yourself about 20 minutes of prep time each morning to assemble breakfast and lunch; dinners should come together in just under 30 minutes. We find that detoxing is always easier with a buddy, so we designed the recipes for two, but if you’re going at it solo, simply halve everything—or freeze leftovers. BONUS: If you’re especially pleased with how particular recipes turn out, tag us @goop and #goopdetox—we’ll regram our favorites.
The Ditch List
- Caffeine
- Alcohol
- Dairy
- Gluten
- Corn
- Nightshades (tomatoes, eggplants, peppers, potatoes)
- Soy
- Refined Sugar
- Shellfish
- White Rice
- Eggs
Breakfast 
Sweet Potato Pancake with Coconut and Berries
Thanks to its natural sweetness, roasted sweet potato pairs incredibly well with coconut yogurt and antioxidant-packed blueberries. These easy-to-make silver dollar pancakes cook quickly and reheat well, so we recommend making a double batch and freezing any leftovers.
Raspberry Overnight Oats
A cross between overnight oats and chia pudding, this filling breakfast is the perfect way to start a day of detoxing.
Collagen Mint Chip Smoothie
This delicious smoothie, packed with fresh mint and crunchy cacao nibs, tastes remarkably like a mint chocolate chip milkshake. Needless to say, we’re hooked.
Fruity Chlorella Smoothie
Chlorella—a fresh water, single-celled algae—is an excellent source of chlorophyll and protein, and blends up easily into any smoothie. We pair it with antioxidant-packed berries, peaches, and a little ginger, which do a great job of balancing its slightly swampy flavor.
Lunch 
Mexican Chopped Salad
This recipe might have a lot of components, but if you’re following our 2018 detox plan, then you’ll be glad you did the prep.
Brown Rice Summer Rolls
We love summer rolls because basically it’s a handheld salad with a delicious dipping sauce. We’ve swapped traditional vermicelli noodles for zoodles here, which add a little heft and crunchy texture.
Sweet Potato, Quinoa, and Kale Salad
Fresh mint and toasted sesame seeds add nice depth to two of our favorite ingredients, sweet potato and kale.
Cold Noodle Salad with SunButter Satay Sauce
This easy-to-make, easy-to-pack, kid-friendly noodle and veggie salad is a new office favorite.
Dinner
Italian Kale and Chicken Soup
Sometimes when you’re detoxing, you just want something warming and cozy. This cleaned-up version of chicken noodle soup has all the comfort you’re craving (tender chicken, savory broth, and noodles) plus a few detox twists (grain-free noodles, kale).
Black Bean and Sweet Potato Tostadas
This tostada is an easy way to use up what’s left in your fridge, while still transforming them enough so you don’t feel like you’re having #sadleftovers. Plus, we’re obsessed with these crispy grain-free tostadas shells—they’re a totally addictive snack.
Green Curry Zoodle Soup with Halibut
This warm, bright curry soup also works served over cauliflower rice, if you prefer it to zoodles.
Savory Sweet Potato Pancake with Arugula Salad
High in vitamins A, B6, and E, sweet potatoes are a serious nutritional powerhouse, and this savory pancake, with creamy avocado and a bright, peppery arugula salad, is one of our favorite ways to eat them. Roast a few on a Sunday and keep in the fridge, unpeeled, until you’re ready to use.
Green Curry Chicken with Coconut Quinoa
We love the simplicity of grilled chicken and veggies with a grain for dinner, and this dish adds some much needed oomph to a classic by using a bright, zesty curry sauce, and creamy, sweet coconut milk.
Basics and Snacks
Green Curry Paste
We love this recipe as a base for soups, stews, and curries, but it also makes a great marinade for grilled meats and veggies.
Pickled Red Onions
These are super easy to make, and the lime juice in the brine adds a citrusy brightness to whatever you put these on.
SunButter Satay Sauce
We’re obsessed with this faux-peanut sauce. It’s sweet, savory and super creamy. And while we love it with summer rolls and a cold noodle salad, we also think it makes for a great dip for veggies when you’re all hummus-ed out.
Easy Black Beans
By adding a few aromatics to a can of black beans, you get that Mexican restaurant flavor without hours of soaking and cooking.
Creamy Cilantro Avocado Dressing
This is one of those slather-this-on-everything sauces. It’s savory, herby, creamy and so doesn’t feel like detox.
Baked Sweet Potato
Savory for breakfast often hits the spot—this is a great way to begin the day.
Turmeric Cashews
These cashews, which are full of good fat and inflammation-fighting turmeric, make the perfect afternoon snack.
The Game Plan
SUNDAY
Shop:Do your main grocery shop (list below).
Prep:
- Make a batch of Raspberry Overnight Oats, prep the Mexican Chopped Salad (including Pickled Red Onions, Creamy Cilantro Dressing, and Easy Black Beans), and make the Turmeric Cashews.
MONDAY
Menu:
- Breakfast: Raspberry Overnight Oats
- Lunch: Mexican Chopped Salad
- Snack: Turmeric Cashews
- Dinner: Italian Kale and Chicken Soup
Prep:
- Cook one Baked Sweet Potato, make SunButter Satay Sauce, and prep veggies for Brown Rice Summer Rolls.
TUESDAY
Menu:
- Breakfast: Sweet Potato Pancake with Coconut and Berries
- Lunch: Summer Rolls with SunButter Sauce
- Snack: Creamy Cilantro Dressing with leftover radishes and jicama
- Dinner: Black Bean and Sweet Potato Tostadas (use ½ of your second sweet potato and reserve the other half for lunch on Friday)
Prep:
- Make another batch of Raspberry Overnight Oats
WEDNESDAY
Menu:
- Breakfast: Raspberry Overnight Oats
- Lunch: Italian Kale and Chicken Soup
- Snack: Apple with SunButter
- Dinner: Green Curry Zoodle Soup with Halibut (Go ahead and make a full batch of Green Curry Paste. You’ll use half for this recipe and the other half for dinner on Friday.)
Prep:
- Cook another Baked Sweet Potato
THURSDAY
Menu:
- Breakfast: Collagen Mint Chip Smoothie
- Lunch: Cold Noodle Salad with SunButter Satay Sauce
- Snack: Turmeric Cashews
- Rice cake with avocado & sea salt
- Dinner: Savory Sweet Potato Pancake with Arugula Salad
Shop:
- Pick up one chicken cutlet and 1 cup of cooked quinoa from the salad bar.
Prep:
- Roast remaining ½ sweet potato (cubed) for Kale, Sweet Potato, and Quinoa Salad
FRIDAY
Menu:
- Breakfast: Fruity Chlorella Smoothie
- Lunch: Kale, Sweet Potato, and Quinoa Salad
- Snack: Apple with SunButter
- Dinner: Green Curry Chicken with Coconut Quinoa
Sweet Potato Pancake with Coconut and Berries
Thanks to its natural sweetness, roasted sweet potato pairs incredibly well with coconut yogurt and antioxidant-packed blueberries. These easy-to-make silver dollar pancakes cook quickly and reheat well, so we recommend making a double batch and freezing any leftovers.
Raspberry Overnight Oats
A cross between overnight oats and chia pudding, this filling breakfast is the perfect way to start a day of detoxing.
Collagen Mint Chip Smoothie
This delicious smoothie, packed with fresh mint and crunchy cacao nibs, tastes remarkably like a mint chocolate chip milkshake. Needless to say, we’re hooked.
Fruity Chlorella Smoothie
Chlorella—a fresh water, single-celled algae—is an excellent source of chlorophyll and protein, and blends up easily into any smoothie. We pair it with antioxidant-packed berries, peaches, and a little ginger, which do a great job of balancing its slightly swampy flavor.
Mexican Chopped Salad
This recipe might have a lot of components, but if you’re following our 2018 detox plan, then you’ll be glad you did the prep.
Brown Rice Summer Rolls
We love summer rolls because basically it’s a handheld salad with a delicious dipping sauce. We’ve swapped traditional vermicelli noodles for zoodles here, which add a little heft and crunchy texture.
Sweet Potato, Quinoa, and Kale Salad
Fresh mint and toasted sesame seeds add nice depth to two of our favorite ingredients, sweet potato and kale.
Cold Noodle Salad with SunButter Satay Sauce
This easy-to-make, easy-to-pack, kid-friendly noodle and veggie salad is a new office favorite.
DinnerItalian Kale and Chicken Soup
Sometimes when you’re detoxing, you just want something warming and cozy. This cleaned-up version of chicken noodle soup has all the comfort you’re craving (tender chicken, savory broth, and noodles) plus a few detox twists (grain-free noodles, kale).
Black Bean and Sweet Potato Tostadas
This tostada is an easy way to use up what’s left in your fridge, while still transforming them enough so you don’t feel like you’re having #sadleftovers. Plus, we’re obsessed with these crispy grain-free tostadas shells—they’re a totally addictive snack.
Green Curry Zoodle Soup with Halibut
This warm, bright curry soup also works served over cauliflower rice, if you prefer it to zoodles.
Savory Sweet Potato Pancake with Arugula Salad
High in vitamins A, B6, and E, sweet potatoes are a serious nutritional powerhouse, and this savory pancake, with creamy avocado and a bright, peppery arugula salad, is one of our favorite ways to eat them. Roast a few on a Sunday and keep in the fridge, unpeeled, until you’re ready to use.
Green Curry Chicken with Coconut Quinoa
We love the simplicity of grilled chicken and veggies with a grain for dinner, and this dish adds some much needed oomph to a classic by using a bright, zesty curry sauce, and creamy, sweet coconut milk.
Basics and SnacksGreen Curry Paste
We love this recipe as a base for soups, stews, and curries, but it also makes a great marinade for grilled meats and veggies.
Pickled Red Onions
These are super easy to make, and the lime juice in the brine adds a citrusy brightness to whatever you put these on.
SunButter Satay Sauce
We’re obsessed with this faux-peanut sauce. It’s sweet, savory and super creamy. And while we love it with summer rolls and a cold noodle salad, we also think it makes for a great dip for veggies when you’re all hummus-ed out.
Easy Black Beans
By adding a few aromatics to a can of black beans, you get that Mexican restaurant flavor without hours of soaking and cooking.
Creamy Cilantro Avocado Dressing
This is one of those slather-this-on-everything sauces. It’s savory, herby, creamy and so doesn’t feel like detox.
Baked Sweet Potato
Savory for breakfast often hits the spot—this is a great way to begin the day.
Turmeric Cashews
These cashews, which are full of good fat and inflammation-fighting turmeric, make the perfect afternoon snack.
The Game Plan
SUNDAY
Shop:Do your main grocery shop (list below).
Prep:
- Make a batch of Raspberry Overnight Oats, prep the Mexican Chopped Salad (including Pickled Red Onions, Creamy Cilantro Dressing, and Easy Black Beans), and make the Turmeric Cashews.
MONDAY
Menu:
- Breakfast: Raspberry Overnight Oats
- Lunch: Mexican Chopped Salad
- Snack: Turmeric Cashews
- Dinner: Italian Kale and Chicken Soup
Prep:
- Cook one Baked Sweet Potato, make SunButter Satay Sauce, and prep veggies for Brown Rice Summer Rolls.
TUESDAY
Menu:
- Breakfast: Sweet Potato Pancake with Coconut and Berries
- Lunch: Summer Rolls with SunButter Sauce
- Snack: Creamy Cilantro Dressing with leftover radishes and jicama
- Dinner: Black Bean and Sweet Potato Tostadas (use ½ of your second sweet potato and reserve the other half for lunch on Friday)
Prep:
- Make another batch of Raspberry Overnight Oats
WEDNESDAY
Menu:
- Breakfast: Raspberry Overnight Oats
- Lunch: Italian Kale and Chicken Soup
- Snack: Apple with SunButter
- Dinner: Green Curry Zoodle Soup with Halibut (Go ahead and make a full batch of Green Curry Paste. You’ll use half for this recipe and the other half for dinner on Friday.)
Prep:
- Cook another Baked Sweet Potato
THURSDAY
Menu:
- Breakfast: Collagen Mint Chip Smoothie
- Lunch: Cold Noodle Salad with SunButter Satay Sauce
- Snack: Turmeric Cashews
- Rice cake with avocado & sea salt
- Dinner: Savory Sweet Potato Pancake with Arugula Salad
Shop:
- Pick up one chicken cutlet and 1 cup of cooked quinoa from the salad bar.
Prep:
- Roast remaining ½ sweet potato (cubed) for Kale, Sweet Potato, and Quinoa Salad
FRIDAY
Menu:
- Breakfast: Fruity Chlorella Smoothie
- Lunch: Kale, Sweet Potato, and Quinoa Salad
- Snack: Apple with SunButter
- Dinner: Green Curry Chicken with Coconut Quinoa
Italian Kale and Chicken Soup
Sometimes when you’re detoxing, you just want something warming and cozy. This cleaned-up version of chicken noodle soup has all the comfort you’re craving (tender chicken, savory broth, and noodles) plus a few detox twists (grain-free noodles, kale).
Black Bean and Sweet Potato Tostadas
This tostada is an easy way to use up what’s left in your fridge, while still transforming them enough so you don’t feel like you’re having #sadleftovers. Plus, we’re obsessed with these crispy grain-free tostadas shells—they’re a totally addictive snack.
Green Curry Zoodle Soup with Halibut
This warm, bright curry soup also works served over cauliflower rice, if you prefer it to zoodles.
Savory Sweet Potato Pancake with Arugula Salad
High in vitamins A, B6, and E, sweet potatoes are a serious nutritional powerhouse, and this savory pancake, with creamy avocado and a bright, peppery arugula salad, is one of our favorite ways to eat them. Roast a few on a Sunday and keep in the fridge, unpeeled, until you’re ready to use.
Green Curry Chicken with Coconut Quinoa
We love the simplicity of grilled chicken and veggies with a grain for dinner, and this dish adds some much needed oomph to a classic by using a bright, zesty curry sauce, and creamy, sweet coconut milk.
Green Curry Paste
We love this recipe as a base for soups, stews, and curries, but it also makes a great marinade for grilled meats and veggies.
Pickled Red Onions
These are super easy to make, and the lime juice in the brine adds a citrusy brightness to whatever you put these on.
SunButter Satay Sauce
We’re obsessed with this faux-peanut sauce. It’s sweet, savory and super creamy. And while we love it with summer rolls and a cold noodle salad, we also think it makes for a great dip for veggies when you’re all hummus-ed out.
Easy Black Beans
By adding a few aromatics to a can of black beans, you get that Mexican restaurant flavor without hours of soaking and cooking.
Creamy Cilantro Avocado Dressing
This is one of those slather-this-on-everything sauces. It’s savory, herby, creamy and so doesn’t feel like detox.
Baked Sweet Potato
Savory for breakfast often hits the spot—this is a great way to begin the day.
Turmeric Cashews
These cashews, which are full of good fat and inflammation-fighting turmeric, make the perfect afternoon snack.
The Game Plan
SUNDAY
Shop:Do your main grocery shop (list below).
Prep:
- Make a batch of Raspberry Overnight Oats, prep the Mexican Chopped Salad (including Pickled Red Onions, Creamy Cilantro Dressing, and Easy Black Beans), and make the Turmeric Cashews.
MONDAY
Menu:
- Breakfast: Raspberry Overnight Oats
- Lunch: Mexican Chopped Salad
- Snack: Turmeric Cashews
- Dinner: Italian Kale and Chicken Soup
Prep:
- Cook one Baked Sweet Potato, make SunButter Satay Sauce, and prep veggies for Brown Rice Summer Rolls.
TUESDAY
Menu:
- Breakfast: Sweet Potato Pancake with Coconut and Berries
- Lunch: Summer Rolls with SunButter Sauce
- Snack: Creamy Cilantro Dressing with leftover radishes and jicama
- Dinner: Black Bean and Sweet Potato Tostadas (use ½ of your second sweet potato and reserve the other half for lunch on Friday)
Prep:
- Make another batch of Raspberry Overnight Oats
WEDNESDAY
Menu:
- Breakfast: Raspberry Overnight Oats
- Lunch: Italian Kale and Chicken Soup
- Snack: Apple with SunButter
- Dinner: Green Curry Zoodle Soup with Halibut (Go ahead and make a full batch of Green Curry Paste. You’ll use half for this recipe and the other half for dinner on Friday.)
Prep:
- Cook another Baked Sweet Potato
THURSDAY
Menu:
- Breakfast: Collagen Mint Chip Smoothie
- Lunch: Cold Noodle Salad with SunButter Satay Sauce
- Snack: Turmeric Cashews
- Rice cake with avocado & sea salt
- Dinner: Savory Sweet Potato Pancake with Arugula Salad
Shop:
- Pick up one chicken cutlet and 1 cup of cooked quinoa from the salad bar.
Prep:
- Roast remaining ½ sweet potato (cubed) for Kale, Sweet Potato, and Quinoa Salad
FRIDAY
Menu:
- Breakfast: Fruity Chlorella Smoothie
- Lunch: Kale, Sweet Potato, and Quinoa Salad
- Snack: Apple with SunButter
- Dinner: Green Curry Chicken with Coconut Quinoa
