To call this a life-changing loaf is not hyperbole—it really has changed my life and the lives of thousands of people all over the world who have added this high-protein, high-fiber, gluten-free, vegan loaf made with whole grains, nuts, and seeds to their diet. This exclusive version for goop features pistachios, dried cherries, and cardamom for a slightly sweet take on the classic. It’s a delicious and fresh combo for spring. As with all versions of the Life-Changing Loaf, I recommend slicing it super thin and giving it a good toast. The oats, nuts, and seeds become golden and caramelized, making the flavors even more delicious. Spread a little (or a lot) of butter or ghee, nut butter, jam, or honey on top and enjoy.

It’s quite a statement to suggest that a humble loaf of bread will change your life, but the Life-Changing Loaf will do just that. Made with whole grains, nuts, and seeds, it’s high in protein, incredibly high in fiber, and both gluten-free and vegan. It’s also proof that deliciousness and healthfulness are not mutually exclusive. Psyllium, the star ingredient here, is a form of soluble fiber that helps bind all the ingredients together. It doesn’t add any flavor, but it is essential to the structure of the loaf. You can find it at health-food stores and most pharmacies, and it comes in two forms: the raw husks themselves, and powdered, in which the husks have been pulverized. For this recipe, either type will work just fine. This bread is best enjoyed thinly sliced and toasted so the oats, nuts, and seeds become golden and caramelized. Top it with butter, ghee, jam, honey, or your favorite nut butter.

A frittata is a great vehicle for whatever veggies you have in the fridge, but it also makes for a casual-yet-elegant brunch or lunch. I like to use red potatoes here, for a pop of color, and plenty of fresh dill. This frittata puffs up beautifully as it bakes, eliciting some nice oohs and aahs when it comes out of the oven. Serve hot for maximum fluffiness, or at room temperature if you’re planning ahead. The frittata will deflate slightly as it cools but will still be delicious.

This fresh, flavorful bowl from goop Kitchen’s chef Brent Parrino is easily adaptable to whatever you’re feeling that day. For a meat-free version, you can substitute falafel, eggs, or fish in place of the chicken, and feel free to play around with any green veggies you like. You might recognize the herb marinade—it’s the same versatile recipe used for this Winter Salmon Bowl. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.)

A frittata is a great vehicle for whatever veggies you have in the fridge, but it also makes for a casual-yet-elegant brunch or lunch. I like to use red potatoes here, for a pop of color, and plenty of fresh dill. This frittata puffs up beautifully as it bakes, eliciting some nice oohs and aahs when it comes out of the oven. Serve hot for maximum fluffiness, or at room temperature if you’re planning ahead. The frittata will deflate slightly as it cools but will still be delicious.

Quinoa is like salad’s secret weapon for filling you up without weighing you down. I especially love mixing white and red quinoa because the red has a nutty flavor and firmer texture, while the white is milder and creamier. Quinoa is also packed with protein, and here I complement it with other powerhouse ingredients like black-eyed peas, broccoli, and almonds. It all comes together with an Asian-inspired gingery dressing and is served warm, and it’s generally just an all-around feel-good salad.

My aunt Marcy, my mother’s sister, befriends—best friends, I should say—everyone she meets, from the grocers at her local IGA to the folks who pick up her compost to the UPS delivery person. One May at a graduation party, Marcy took a bite of the delicious pizza being served and beelined it to the outdoor pizza oven, where she met Chris Jones, the owner of Open Hearth Pizza. During their conversation, she secured a visit to his house and a promise to teach her how to make his pizza using 100 percent freshly milled flour, a sourdough starter, and his outdoor wood-burning oven. I got the invite, too, and this is how I found myself sitting on a sunny hill in Vermont with my aunt, uncle, and oldest daughter, Ella, eating pizza and calzones, with a dog at our feet. I could write pages about what I learned that day, from the grains Chris sources and the mill he uses to his mixing and baking process, but I’ll skip straight to the highlight instead: this white pizza topped with peaches, jalapeños, and prosciutto, a combination that hits all of those sweet, spicy, salty notes, making it completely irresistible.

In its September 2020 issue, Food & Wine published a recipe from Philadelphia chef Greg Vernick for roasted broccoli steaks with tomato butter and olive tapenade, and I found the combination irresistible. This pizza captures all of those flavors: charred earthy broccoli, sweet fresh tomato, salty briny olives. The roasted tomato “butter” is a revelation: It’s one of the simplest, tastiest tomato sauce recipes I make.

The combination below is inspired by esquites, a Mexican street corn salad that is dressed, among other things, with mayonnaise, lime juice, cilantro, and chile powder. I’ve added Hatch chiles, which I buy from the Fresh Chile Co. and roast at home, but you could use poblanos or even red or green bell peppers in their place. Oaxaca cheese can be hard to find but it’s worth seeking out for its flavor and texture—it melts so well and has a nice creaminess. Monterey Jack or mozzarella will work in its place. Note: If you’re eyeing the mayonnaise in the ingredient list skeptically, I see you. Trust me, it’s good.

Give me a hot-pink dip and I am one happy lady. Especially when that vibrancy is from fiber- and glutamine-rich beets. This is a spread that’s just as happy dressed up for a party as it is at home in its comfies spread on toast.

“This is how my Spanish mother (from my exchange student days) makes the traditional dish.”

“When I make this for Moses, I skip the tomatoes and sub in burrata.”

This plant-rich take on the Italian classic is a beautiful blend of peppery arugula, green olives, and toasted walnuts. White miso paste adds a slightly sweet hit of umami, while nutritional yeast replaces the Parmesan traditionally found in a pesto. It’s all complemented by a few squeezes of lemon juice—and guaranteed to offer a taste of summer in every bite.

My aunt Marcy, my mother’s sister, befriends—best friends, I should say—everyone she meets, from the grocers at her local IGA to the folks who pick up her compost to the UPS delivery person. One May at a graduation party, Marcy took a bite of the delicious pizza being served and beelined it to the outdoor pizza oven, where she met Chris Jones, the owner of Open Hearth Pizza. During their conversation, she secured a visit to his house and a promise to teach her how to make his pizza using 100 percent freshly milled flour, a sourdough starter, and his outdoor wood-burning oven. I got the invite, too, and this is how I found myself sitting on a sunny hill in Vermont with my aunt, uncle, and oldest daughter, Ella, eating pizza and calzones, with a dog at our feet. I could write pages about what I learned that day, from the grains Chris sources and the mill he uses to his mixing and baking process, but I’ll skip straight to the highlight instead: this white pizza topped with peaches, jalapeños, and prosciutto, a combination that hits all of those sweet, spicy, salty notes, making it completely irresistible.

In its September 2020 issue, Food & Wine published a recipe from Philadelphia chef Greg Vernick for roasted broccoli steaks with tomato butter and olive tapenade, and I found the combination irresistible. This pizza captures all of those flavors: charred earthy broccoli, sweet fresh tomato, salty briny olives. The roasted tomato “butter” is a revelation: It’s one of the simplest, tastiest tomato sauce recipes I make.

Muffins are an easy homemade treat, and they have the added benefit of making your entire house smell like a bakery. (An especially impressive move to pull when you have houseguests for the weekend.) These simple plum and cornmeal muffins are for my friend Lulu. We’ve shared many baked goods over the years, and now that we live across the country from each other, we have an unofficial tradition of making up for lost time and popping into as many bakeries as possible when we visit each other. We had a delicious plum and cornmeal cake on my last visit to see Lulu in San Francisco, and I loved the combination of the coarse cornmeal with jammy baked plums. I’ve also added ground cardamom to give these muffins a fragrant aroma and subtle spiced flavor.

Many of us crave a little sweet treat to help bridge the gap between lunch and dinner. These protein bites hit the mark every time. You can sub in almonds and almond butter if cashews aren’t your thing. We use raw nuts for the best consistency—the higher moisture content in the nuts creates a smoother texture that’s easier to process.

One of my all-time favorite cookies for their warming spice and chewy texture, with a little bite from crystallized ginger, these will quickly become one of your holiday staples. Molasses and maple sugar give an unparalleled depth of flavor, and these cookies just so happen to be vegan. They’ll stay moist and chewy for several days, so go ahead and make a whole bunch to share…or not.

This dish combines our love for both a salad and a bowl. You can easily substitute salmon or tofu here. Feel free to play around with any green veggies you want; we developed this recipe to be adaptable to what you’re craving (or what produce looks best when you’re shopping). Make more dressing if you like it extra saucy. (If you're in the LA or OC area, you can order this dish from goop Kitchen.)

Blueberries have a relatively neutral flavor, but the simple addition of lime juice brings this smoothie into more interesting territory. You can sub out the blueberries for any detox-friendly fruit, like frozen raspberries or peaches.

Delicata squash is easy to prepare, quick to cook, 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.) If you’re following this year’s annual detox plan, triple the amount of dressing—you’ll use the rest when you make the Chicken Bowl and the Greenest Green Salad. (If you're in the LA or OC area, you can order this dish from goop Kitchen.)