Individually Packaged Goop Favorites

Dr. Huberman developed, taste-tested, and approved the ultimate protein-packed meal: a nutrient-dense chili made with organic turkey, fiber-rich kidney beans, and a blend of five chiles. Build your perfect bowl by mixing and matching six garnishes, japanese sweet potato, pickled cabbage, lime crema, hook’s 2-year aged cheddar, pickled jalapeños, and fresh cilantro

Pan-seared salmon seasoned with our blackening spices, served over a hearty blend of organic brown rice and quinoa blend, arugula and spinach salad, and seasonal vegetables (roasted carrots, Delicata squash, and cauliflower). Plus a side of herby aioli. gluten-free and dairy-free

Umami rice blend (shiitake and brown rice), sesame marinated kale, avocado, house-made furikake, garlic broccoli, pickled ginger, and a side of teriyaki sauce

Rooted in tradition, reimagined with a goop twist. Organic brown rice, pickled ginger and wasabi, 7-minute egg, furikake, edamame and cucumber salad, cabbage and bok choy slaw with carrot ginger vinaigrette, toasted sesame seeds, and a side of teriyaki and miso honey vinaigrette. Choose tofu to make it vegetarian

We gave the typical taco bowl a makeover. Little gem lettuce, adobo black beans, avocado, pico de gallo, quickly pickled red cabbage and cilantro, hook's 2 year aged white cheddar cheese, topped with crispy rice and cauliflower tortilla crunchies, and served with a side of creamy salsa verde. Choose mushroom carnitas and choose no cheese to make it vegan

Sweet-meets-smoky harissa maple organic chicken, brown rice and quinoa blend with arugula, hummus, and a Greek salad of cucumber, tomatoes, olives, pepperoncini, pickled red onions, and feta, finished with fresh herbs and a side of house Greek Goddess dressing. gluten-free, choose no feta or SSPS to make it dairy-free, choose GP's soccata to make it vegetarian

Hand-pulled organic roasted chicken, little gem lettuce, garlicky croutons, avocado, parmesan, and tossed with our caesar dressing in a grain-free tortilla wrap

Inspired by tradition, elevated for today. Marinated teriyaki salmon, bok choy, ginger-scallion noodles, avocado, cucumber, cilantro leaves wrapped in rice paper, and served with a side of our teriyaki sauce and spicy aioli

These rolls are what you have been craving, but didn’t know you needed. Sweet and spicy bbq glazed tofu, crunchy slaw (zucchini, cabbage, romaine, carrots, snow peas, mint, cilantro and basil), avocado and marinated glass noodles served with a side dipping sauce of our cashew vinaigrette and shallot-garlic chili crunch oil. This dish contains nuts and cannot be removed

A duo of rice paper wrapped organic curry chicken salad with watermelon radish, carrots, sprouts and collard greens, and a side of pineapple-mango chutney

A california-inspired turkey and avo wrap. Organic roasted turkey, avocado, shaved kale slaw, hook’s 2-yr aged cheddar, served in a cassava flour wrap, and your choice of side dressing. Choose no cheese to make it dairy-free and reset friendly

This spicy wrap-burrito mashup, crafted with Chef Roy Choi and inspired by The Choi of Cooking, layers your choice of Korean-glazed chicken or BBQ-glazed tofu, brown rice, cabbage and kale slaw, carrots, kimchi, and pickled red onions in a Coyotas cassava flour wrap. On the side, our Korean BBQ sauce or spicy aioli. Dip liberally

Our take on the not-so-traditional classic: hand-pulled organic chicken, bok choy, green onion, cabbage, avocado, sesame seed, watermelon radish, snow peas, cilantro, and a side of grain-free “wontons,” toasted quinoa, roasted almonds, and a side of carrot-ginger vinaigrette. Choose no chicken to make it plant-based

Finely shaved kale, brussels sprouts and green cabbage salad, hook’s 2-year aged white cheddar, and avocado with a side of candied puffed rice and seed mix, and apple cider vinaigrette

Our favorite chopped salad, back for another season: gem lettuce mix, falafel crispies, Hook's aged 2-year white cheddar, oven-roasted Delicata squash, marinated yellow beets, chopped dates, toasted almonds, and a side of maple mustard vinaigrette. gluten-free and vegetarian, remove cheese to make it vegan

Gwyneth put together her favorite salad, and here it is: 7-minute egg, avocado, tomatoes, point reyes blue cheese, roasted golden beets, pickled shishitos, maple glazed bacon, little gem, radicchio, and a side of dijon mustard vinaigrette. Remove bacon to make it vegetarian

We're bringing you our favorite color in salad form. Little gem lettuce, cucumbers, avocado, green beans, grilled artichoke salad, snow peas, and pesto marinated chickpeas served with a side of superseed crunchies (sesame seeds, poppy seeds, almond flour, everything seasoning), and lemon vinaigrette

Our spin on a classic caesar salad. Red and green gem lettuce, parmesan, and parmesan croutons, with a side dressing of your choice. (Chef's tip: add a little heat with the spicy calabrian caesar dressing)