21 Day Plant-Based Challenge, Week One Recipes and Nutritional Info, from a Certified Nutritionist
The whole point of begin plant-based is to be healthy! So in order to give you the full picture of what you're eating each day, we asked Jessica D'Argenio Waller, The Beet's nutritionist on our team, to make sure that all the days of healthy eating deliver enough macronutrients and stay within a healthy range.
Here is her analysis of the total macro-nutrition elements for each day of the program. You can add or customize (or reduce) your intake depending on your personal goals. Use this as a guideline when you plan your week's worth of healthy plant-based eating.
Breakfast: Warm Chia Pudding Topped with Raspberries
Snack 2: Dates Stuffed with Almond Butter
Nutrition Notes: Approx. 185g carbs; 68g fat, 55g protein
Breakfast: Green Power Protein Smoothie
Dinner: 7-Layer Vegan Taco Bowl with Vegan Cheese
Snack 2: Hummus and Sliced Pita Bread
Nutrition Notes: Approx. 209g carbs; 80g fat; 51g protein
Lunch: Vegetable Hummus Stack
Nutrition Notes: Approx. 162g carbs; 51g fat; 44g protein