Day 20 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.

Warm banana bread is one of my favorite treats to sip with my hot cup of coffee. Spread Tofutti Cream Cheese on top and enjoy the sweet and savory taste.

Nutritional Info: Per serving: (⅛ recipe)

315 calories, 9g protein, 57g carbs, 3g fiber, 7g fat

If you like to jazz up your tacos then you will love this recipe for Gold Pineapple and red pepper salsa. It is full of bright, fresh vegetables, coriander and limes and, of course, the all-important Gold Pineapple for a hit of sweetness.

Nutritional Info: Per serving (⅙ recipe)

277 calories, 8g protein, 50g carbs, 5g fiber, 5g fat

If you're looking for a creamy and fresh-tasting tomato sauce, this recipe is for you! Boil your favorite pasta noodle and add this sauce to the mix when they're cooked through.

Nutritional Info:

Dinner: Kale and Pomegranate Salad 

I used the Whole Earth Foods peanut butter in this recipe. Nut butters are great for adding protein and healthy fats to recipes and I often use them instead of oil in salad dressings.

The trick with the kale here is to massage the dressing into the salad leaves with your hands. This helps to break down the tough fibers and as a result makes the kale easier to eat.

Who fancies some chocolate? Raw chocolate frosted brownies to be precise! Absolutely delicious. I highly recommend making them right this second!