GOOP's 5-Day Clean Eating Detox

Hello Beauties!💜

I have posted a few new detox diets in the last month. But April is a great month to begin your clean eating journey. Time to rid all the nasty processed foods and sugar. I will be intermittent fasting with this one. So this may be a few weeks long. I will get 2 meals in at the least which will be a high calorie of the meals listed and one of the lunches plus a snack. And smoothie one day and a high calorie dinner. These are based on a Clean Diet program. You eat whole, fresh and delicious foods prepared at home. To me this is a great start on cleaning up your diet. Remember to sweat, do facials, dry brush, drink teas, bathe and stretch. I love Goops take on a detox. It actually is a form of really healthy clean eating. I also will not be doing any extra grains, I will be doing this as Paleo as possible. But below is a Vegan option too.  Begin your journey today.~Tiffany💋

The heavy hitters we eliminate in this five-day meal plan are:
1. caffeine
2. alcohol
3. dairy
4. gluten
5. corn
6. nightshades (tomatoes, eggplants, peppers, potatoes)
7. refined sugar
8. shellfish
9. white rice
10. eggs and soy (although we’ll use fermented gluten-free soy products, like miso and tamari, in small amounts)

But what we really want to talk about is what we’ve got here: a guide full of delicious, nourishing breakfasts, lunches, dinners, and snacks that, with a little planning and the help of your handy schedule and shopping list (<), should be simple to pull off. It’s more fun to detox with a partner, so a lot of these recipes serve two—your spouse, roommate, or sister can join in, and you should still have some leftovers to relieve you of cooking duties a few times throughout the week.

During this coronavirus is a good time to help our bodies catch up with detoxification—to give our detox organs a chance to rest and recover. It’s a good time to think about removing environmental toxins where you can and to figure out whether particular foods cause problems for you. Click on any of the highlight for the original recipe or scroll down to find it.

P.S. If you’re looking to upgrade or clean up your kitchen, also check out Goop's guide to kitchen tools and detox essentials.

~Tiffany💋

THE PLAN

SUNDAY

Grocery shop!

Roast your chicken. Here’s the easiest no-recipe recipe ever: Get a 3-pound chicken, rub it all over with 1 tablespoon of salt (no oil necessary—the natural fat in the skin will render and keep the meat moist). Roast it in a 425°F oven for 1 to 1½ hours, until the internal temperature reaches 165°F and the juices run clear.

Make the Red Curry Almond Butter Dip.(recipe below)

Make the goop Gorp.(recipe below)

MAKES ABOUT 1 QUART

¾ cup shelled, roasted, salted pistachios

½ cup toasted salted pepitas

¾ cup roasted cashews

¼ cup cacao nibs

⅓ cup dried tart cherries (look for dried cherries with no sugar added)

⅓ cup dried mulberries

⅓ cup vegan and refined-sugar-free dark chocolate chips (We like Hu Chocolate’s Gems)

¼ teaspoon cardamom

pinch of flaky salt

1. Combine all ingredients in a large bowl and toss well so the cardamom and salt get evenly distributed.

MONDAY

First thing: warm lemon water

Breakfast: Pumpkin Spice and Greens Smoothie

Lunch: Lettuce Cups with Chicken, Kelp Noodles, and Red Curry Almond Butter

Snack: goop Gorp

Dinner: Chicken and Cauliflower Rice with All the Herbs

Prep for tomorrow: Roast your sweet potato for tomorrow’s breakfast.

TUESDAY

First thing: warm lemon water

Breakfast: Sweet Potato Two Ways

Lunch: leftover Chicken and Cauliflower Rice with All the Herbs

Snack: Red Curry Almond Butter Dip and veggies (cucumber, carrots, radish, and snap peas)

Dinner: Roasted Veggies with Black Pepper Sauce

Prep for tomorrow: Make the bone broth for tomorrow morning’s Breakfast Broth and the Greener Goddess Dressing for tomorrow’s lunch.

WEDNESDAY

First thing: warm lemon water

Breakfast: Breakfast Broth

Lunch: Crunchy Salad with Greener Goddess Dressing

Snack: goop Gorp

Dinner: Slow-Roasted Salmon with Shallots, Garlic, Coriander, and Lemon

Prep for tomorrow: Make the pesto for tomorrow’s lunch and roast a sweet potato for breakfast.

THURSDAY

First thing: warm lemon water

Breakfast: Sweet Potato Two Ways

Lunch: Pesto Kelp Noodle Salad with Arugula

Snack: Greener Goddess Dip and veggies

Dinner: Creamy Cashew and Butternut Squash Soup

Prep for tomorrow: Make the Toasty Nori Crisps.( you can find them at the Asian isle in many different flavors)

FRIDAY

First thing: warm lemon water

Breakfast: Pumpkin Spice and Greens Smoothie

Lunch: leftover Creamy Cashew and Butternut Squash Soup

Snack: Toasty Nori Crisps

Dinner: Vegetable Moo Shu

FOR PLANT-BASED EATERS

Every year we hear from people requesting a more vegan-friendly detox. This year, we made a separate three-day plant-based reset, and we tried to make this five-day plan more veg-focused. There are some recipes with chicken and salmon—below are suggestions to easily make them vegan.

BREAKFAST BROTH

Skip: the chicken carcass.

Add: 8 to 10 dried shitake mushrooms.

You won’t get the collagen in the plant-based version, but you can still get a deeply rich and comforting broth.

LETTUCE CUPS WITH CHICKEN, KELP NOODLES, AND RED CURRY ALMOND BUTTER

Skip: chicken.

Add: ½ sliced avocado for healthy fats and 1 tablespoon hemp seeds for crunch and extra protein.

CHICKEN AND CAULIFLOWER RICE WITH ALL THE HERBS

Skip: chicken.

Add: 2 cups frozen or fresh peas for protein and fiber.

SLOW-ROASTED SALMON WITH SHALLOTS, GARLIC, CORIANDER, AND LEMON

Skip: the salmon and the thinly sliced lemon.

Add: 1 16-ounce can cannellini beans for protein, iron, and zinc.

This is the only recipe where the directions will change when you veganize it; follow these updated instructions:

Place the shallots, garlic, coriander seeds, and olive oil in an oven-safe skillet. Heat the pan over medium-low heat for 5 to 7 minutes, until the oil starts to sizzle and the shallots and garlic become fragrant and golden. Remove them with a slotted spoon to a paper-towel-lined plate.

Carefully add a well-drained can of beans and a pinch of salt to the infused oil, and let simmer for about 10 minutes. Then add the spinach, folding it in until just wilted. Spoon the beans-and-greens mixture over brown rice or quinoa and squeeze fresh lemon over the top. Top with the garlic-shallot-and-coriander-seeds mixture for some crunchy texture to go with the creamy beans.

BREAKFAST

Pumpkin Pie Smoothie

TIP: Add a teaspoon of sprulina is a upgrade to spinach

SERVES 1

¼ cup pumpkin purée

1 tablespoon almond butter

2 ounces frozen coconut meat if you do not have or can get it use full fat coconut milk instead of the water.

½ teaspoon fresh ginger

½ teaspoon cinnamon

¼ teaspoon cardamom

¼ teaspoon Himalayan pink salt

1 date, pitted or Swerve

¾ cup water

½ cup ice

1 large handful spinach

1. Combine all ingredients in a powerful blender and blitz until creamy and smooth.

Breakfast Broth

TIP: You can pack the broth and mix-ins separately and warm this up at work

MAKES ABOUT 1 QUART

FOR THE BONE BROTH:

1 leftover chicken carcass

1 onion, cut in half

1 head garlic, cut in half

1 4-inch piece of ginger, split lengthwise

1 tablespoon peppercorns

1 4-inch piece of kombu

1 tablespoon apple cider vinegar

2 quarts water (or just enough to cover everything in the pot)

FOR THE BREAKFAST BROTH:

1 teaspoon chickpea miso

⅛ teaspoon fresh grated ginger

scant ⅛ teaspoon turmeric

pinch of black pepper

1 cup bone broth

½ cup hot water

TO GARNISH:

lemon wedges

thinly sliced scallions

cilantro leaves

1. To make the bone broth: Combine all ingredients in a stockpot and cover with water. Bring to a boil, then reduce to a simmer. Let simmer until it reduces by half, about 2 to 3 hours. Let cool and strain. Store in the fridge.

2. To make the breakfast broth: Bring the bone broth to a simmer in a saucepan. In a small bowl, whisk together the miso, ginger, turmeric, and black pepper. Slowly add in the warm broth and hot water and whisk until fully diluted. Finish with a squeeze of lemon and add scallions and cilantro if desired.

Sweet Potato Two Ways

TIP Red garnet and Japanese sweet potatoes both work well

SERVES 1

1 sweet potato, roughly the size of your fist

FOR THE SAVORY TOPPING:

¼ avocado, sliced

1 tablespoon finely diced red onion

1 tablespoon chopped cilantro

flaky sea salt

lime wedge

FOR THE SWEET TOPPING:

2 tablespoons tahini

1 date, pitted and chopped

1 tablespoon toasted, salted pepitas

1 teaspoon toasted sesame seeds

flaky salt

1. To roast the sweet potato, preheat the oven to 425°F. Poke the sweet potato all over with a fork, set it on a sheet tray, and bake until soft, about 45 minutes. (To reheat a cooked sweet potato, roast in a 400°F degree oven for about 15 minutes.)

2. Split the warm sweet potato in half.

3. For the savory side, top with avocado slices, diced red onion, and cilantro, then squeeze a lime wedge over everything. Finish with a pinch of flaky salt.

4. For the sweet side, drizzle with tahini, scatter on the chopped date(or drizzle of RAW honey), and sprinkle the pepitas and sesame seeds on top. Finish with flaky salt if desired.

LUNCH

TIP For a great desk lunch, pack all the elements separately and assemble when ready to eat

Lettuce Cups with Chicken, Kelp Noodles, and Red Curry Almond Butter

SERVES 2

12 ounces kelp noodles

juice of 1 lemon

water

pinch of salt

4 to 6 large leaves butter lettuce

½ cup shredded cooked chicken

1 Persian cucumber, thinly sliced

2 scallions, thinly sliced

¼ cup roughly chopped cilantro

2 tablespoons mint leaves

lime wedges

Red Curry Almond Butter Dip

1. First, soak the kelp noodles. Completely cover them with warm water in a bowl. Add the juice of 1 lemon and a generous pinch of salt. Let stand for 10 to 15 minutes or until the noodles become tender. Then drain, cut in half with kitchen scissors (otherwise the noodles will be too long and unruly to eat), and set aside.

2. Fill each butter lettuce cup with some kelp noodles, chicken, cucumber, and scallion, then drizzle with the almond butter dip. Top with cilantro and mint and finish with a squeeze of lime.

Red Curry Almond Butter Dip

½ cup almond butter

¼ cup coconut aminos

1 teaspoon red curry paste

1 clove garlic, finely grated

2 tablespoons sunflower-seed oil

½ cup water

salt

1.  Whisk together all the ingredients except the water and salt. Then slowly stream in the water, whisking well to combine, until you reach your desired consistency (the amount of water you need will depend on how thick your almond butter is). Taste for seasoning and add a pinch of salt if desired.

TIP A mandoline will help you shave the veggies

Crunchy Salad with Greener Goddess Dressing

SERVES 2

1 head butter lettuce, roughly torn

6 radishes, thinly sliced

½ bulb fennel, thinly sliced

¼ cup snap peas, thinly sliced

1 Persian cucumber, thinly sliced

1 carrot, grated or shaved with a vegetable peeler

1 cup chickpeas or 1 cup cooked shredded chicken

Greener Goddess Dressing

Combine all salad ingredients and toss with dressing right before serving.

for the Greener Goddess Dip:

¾ cup fabanaise or soy-free vegenaise or homemade mayonnaise

2 large handfuls spinach

1 tablespoon fresh tarragon leaves

1 tablespoon fresh dill

¼ cup fresh basil

4 scallions, roughly chopped

½ bunch cilantro, roughly chopped

juice of 1 lemon

2 tablespoons extra virgin olive oil

salt and black pepper to taste

TIP If packing this to go, keep the arugula separate and add when ready to eat If you can't find kelp noodles (asian market) than use zoodles or yam bean threads.

Pesto Kelp Noodle Salad with Arugula

1. First, soak the kelp noodles. Completely cover them with warm water in a bowl. Add the juice of 1 lemon and a generous pinch of salt. Let stand for 10 to 15 minutes, or until the noodles become tender. Then drain, cut in half with kitchen scissors (otherwise the noodles will be too long and unruly to eat), and set aside.

2. Combine all the pesto ingredients in a blender or food processor until smooth, adding a little extra olive oil if needed. Taste for seasoning and add salt and pepper as needed.

3. Toss the kelp noodles with the pesto and fold in the arugula, making sure everything is well coated.

DINNER

TIP Pack the herbs and lemon separately and add them right before serving when reheating leftovers

Chicken and Cauliflower Rice Soup with All the Herbs

SERVES 4

3 tablespoons extra virgin olive oil

1 onion, diced

½ bulb fennel, diced

4 cloves garlic, roughly chopped

2 carrots, diced

extra virgin olive oil

2 cups cooked shredded chicken

2 cups cauliflower rice (about ½ head)

2 quarts chicken stock

2 lemons, in wedges

any combination of fresh parsley, tarragon, dill, cilantro, and mint, roughly chopped

1. Heat the olive oil over medium heat in a large pot. Add the onions and garlic and a pinch of salt. Sauté for about 5 minutes, until fragrant and translucent. Add the carrots and fennel. Sauté for another 5 to 10 minutes, until tender. Add the chicken stock and bring to a boil, then reduce to a simmer. Add the cauliflower and chicken 5 to 10 minutes before serving, just to heat the chicken through and gently cook the cauliflower—it should be al dente.

2. Ladle into bowls, top with lots of herbs, and squeeze a few lemon wedges over the top.

TIP Be sure to use low-sodium tamari. Regular tamari will make the sauce too salty

Roasted Veggies with Black Pepper Sauce

SERVES 2 TO 3

½ head cauliflower, cut into florets

½ small head green cabbage, cut into quarters, with the core intact to hold the quarters together

the round end of a medium butternut squash, peeled and seeded, cut into 8 wedges

sunflower-seed oil

salt

1 large red onion, thinly sliced

6 cloves garlic, grated

1 2-inch piece ginger, grated

¼ cup low-sodium tamari

¼ coconut aminos

1½ tablespoons freshly cracked coarse black pepper

roughly chopped cilantro to garnish

1 cup cooked brown rice or quinoa to serve or zoodles

1. Preheat the oven to 450°F. Toss the cut-up vegetables with a couple tablespoons of sunflower-seed oil and a pinch of salt and spread them out on a sheet pan. Roast them in the oven for about 40 minutes, flipping them and rotating the pan halfway through. They should be slightly charred.

2. When the veggies are about halfway done, heat a couple more tablespoons of sunflower oil over medium heat and add the red onion, garlic, and ginger. Cook for 15 to 20 minutes, until the mixture is beginning to caramelize. Add the tamari, coconut aminos, and black pepper and bring to a simmer, then remove from the heat.

3. Place the roasted veggies on a bed of cooked brown rice or quinoa and top with the sauce. Finish with lots of fresh cilantro.

TIP Look for wild-caught salmon not farmed

Slow-Roasted Salmon with Shallots, Garlic, Coriander, and Lemon

SERVES 2 TO 3

2 medium shallots, thinly sliced

4 cloves garlic, thinly sliced

1 teaspoon coriander seeds

¼ cup + 1 tablespoon extra virgin olive oil

2 lemons, 1 thinly sliced, 1 in wedges

1 ¾-pound salmon fillet

salt

3 cups spinach

1. Place the shallots, garlic, coriander seeds, and olive oil in an oven-safe skillet. Heat the pan over medium-low heat for 3 to 5 minutes, until the oil starts to sizzle and the shallots and garlic become fragrant, watching carefully to make sure they don’t burn. Then add the lemon slices, stir to combine, and let that simmer for another minute.

2. Meanwhile, preheat your oven to 300°F. Then pat the salmon fillet dry with a paper towel and season generously with salt. Place the salmon fillet in the skillet skin side down. Tilt the skillet to one side so the oil pools and can easily be spooned over the top of the salmon. Then turn off the burner and place the whole skillet in the oven. Bake for 15 to 20 minutes, until the salmon is opaque and flakes easily. Carefully remove the skillet from the oven and set the salmon aside on a plate to rest for a few minutes.

3. While the salmon rests, add the spinach to the hot skillet with the oil, shallot, garlic, coriander, and lemon mixture. The residual heat from the oven should be enough to make the spinach gently wilt as you toss it, but you might need to turn on the stove to move things along. You want the spinach to be lightly cooked, not braised.

4. Serve the spinach over cooked quinoa or brown rice and top with the salmon fillet. Serve with lemon wedges.

TIP You can add thinly sliced chicken breast to the stir-fried veggies if you need more protein

Vegetable Moo Shu

SERVES 2

FOR THE SAUCE:

2 tablespoons chickpea miso

½ cup coconut aminos

2 cloves garlic, finely grated

FOR THE MOO SHU:

2 to 3 tablespoons sunflower-seed oil

4 ounces maitake  or shiitake mushrooms, roughly chopped

½ small head green cabbage, thinly sliced

4 carrots, grated

1 bunch black kale, thinly sliced

1 teaspoon sesame oil

TO SERVE:

4 scallions, thinly sliced

6 grain-free tortillas (we like Siete brand) or you can wrap in lettuce leaves 

1. First make the sauce: In a small bowl, whisk together the coconut aminos, miso, and garlic until smooth. Set aside.

2. In a wok or large skillet, heat a few tablespoons of sunflower-seed oil over high heat. Add the mushrooms to the pan and cook for about 5 minutes, stirring only a few times. Then add the cabbage, carrots, kale, sesame oil, and a pinch of salt. Stir occasionally to make sure everything is cooking evenly. Cook for 5 to 7 minutes, until there are some nicely charred spots—remove from heat before everything gets soggy or wilted.

3. Serve the veggie mix in warm grain-free tortillas and top with the sauce and sliced scallions.