Welcome to Day 1 of the Plant-Based Challenge.

These Recipes are designed to fill you up and energize you all through the day. We have compiled a breakfast, lunch, dinner and two snacks. And for your pick of desserts, check out the recipe carousel at the bottom of the 21 Day Plant-Based Challenge homepage.

Breakfast: Warm Chia Pudding Topped with Fresh Fruit

Try this easy Chia Pudding recipe, or if busy, you can buy a really good store-bought version, Chia Pod, which is carried at Whole Foods and other major retailers. Make this recipe with your favorite dairy-free almond milk, such as the one from Blue Diamond.

Lunch: Roasted Chickpea Caesar Salad

You can never go wrong with a classic caesar salad. This fully plant-based salad is packed with protein and fiber, without all of the bad-for-you ingredients usually whipped into the dressing.

Snack 1: Hummus and Olive Crudité with Vegetables 

This will become your go-to snack before you know it. DIp any of your favorite veggies, chips or pita bread in the hummus and olive dips. Bring it to work or eat it at home, either way, this snack is a quick and filling and will leave you satisfied until the next meal.

Dinner: Roasted Butternut Squash, Spinach, and Mushroom Fajitas

Load up on veggies like peppers and mushrooms, and healthy carbs like brown rice and butternut squash. Add any of your favorite spices to give the fajitas flavor and serve with a side of salsa or guacamole.

Snack 2: Almond Butter Stuffed Dates

These dates taste like Justin's peanut butter cups. Leave them in the fridge overnight and snack on them the next day. They also double as dessert if you want something light. Add walnuts to give it a crunch!

Nutrition notes: Approx. 170g carbs; 68g fat, 45g protein

Shop for Everything You Need for Day 1 Here.

Click here to download and print: DAY ONE Shopping List-1

Breakfast:

  • Dairy-free milk of choice
  • Chia seeds
  • Agave nectar or maple syrup
  • Vanilla extract
  • Fresh fruit
  • Granola
  • Dried coconuts
  • Almonds
  • Hemp seeds

Lunch:

  • Romaine lettuce
  • Sun-dried tomatoes
  • Hemp seeds
  • Chickpeas
  • Olive Oil
  • Italian seasoning
  • Garlic powder
  • Garlic Cloves
  • Onion powder
  • Salt
  • Cashews
  • Shoyu or tamari
  • Tahini sauce
  • Lemon
  • Capers
  • Dijon mustard

Snack 1:

  • Hummus (we love Trader Joe’s horseradish hummus)
  • Olives
  • Chickpeas
  • Pita bread
  • Cucumbers
  • Green and red peppers
  • Carrots
  • Celery stick

Dinner:

  • Butternut squash cubes
  • Cremini mushrooms
  • 8 cloves of garlic
  • Olive oil
  • Italian seasoning basil, thyme, and oregano
  • Salt and pepper
  • Baby spinach
  • 12 mini corn tortillas or 6 regular size
For the Butternut Squash Crema
  • 2 cups butternut squash 1-inch cubes
  • Vegetable broth
  • Cashews
  • Nutritional yeast
  • 3 cloves garlic
For serving:
  • Avocado
  • Salsa

Snack 2:

  • Dates
  • Almond Butter

Print out this Weekly Food Log and Keep Track of Your Progress!