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