Day 18 Recipes For Your 21 Day 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: Salted Caramel Porridge
Nutritional Info:
330 calories, 7g protein, 65g carbs, 7g fiber, 6g fat
Snack: Protein Filled Granola Bars
Nutritional Info: Per serving 1/12 of recipe
298 calories, 7g protein, 44g carbs, 5g fiber, 12g fat
Lunch: Healthy Vegetable Salad with Sliced Avocado and Hummus
Nutritional Info:
368 calories, 14g protein, 39g carbs, 13g fiber, 20g fat
Dinner: Homemade Udon Noodles
Nutritional Info:
410 calories, 11g protein, 89g carbs, 3g fiber, 1g fat
Dessert: Raw Carrot Cake Cupcakes
Nutritional Info: Per serving: 1/12 of recipe
297 calories, 7g protein, 43g carbs, 5g fiber, 13g fat
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Breakfast:
- Oats
- Hemp milk or your favorite non-dairy milk
- 3 Medjoul dates
- Maca powder
- Fruit Syrup or Agave
- Good pinch of salt
- Banana
- Oil
- Coconut sugar
Snack:
- Wholegrain porridge oats
- Maple syrup
- Medjoul dates
- Almonds
- Dried cherries
- Coconut oil
- Coconut sugar
- Very Vanilla Protein
- Salt
Lunch:
- Avocado
- Radishes
- Mixed Greens
- Sprouts
- Hummus
- Hemp seeds
- Onions
- Quinoa
Dinner:
- White bread flour
- Salt
- A selection of thinly sliced vegetables such as carrot, sugar snap peas, mini sweetcorn, mushrooms.
- Spring onions
- 2cm piece of fresh ginger, minced
- Equinox Ginger Kombucha
- Soy sauce
- Mirin
Dessert:
- 4 medium carrots
- Dried apricots
- Dates
- Walnuts
- Oats
- Ground cinnamon
- Ground ginger
- Ground nutmeg
For the Cashew Frosting:
- 2 cups cashew nuts, (soaked for 2-3 hours)
- Lemon juice
- Fruit Syrup
- Almond milk