Day 6 of Recipes for Your 21 Day Plant-Based Challenge
Day 6: You're Almost Done With Your First Week!
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: French Toast Topped with Fresh Fruit
Lunch: Leftover Creamy Roasted Garlic and Tomato Baked Gnocchi
Snack 1: Banana and Almond Butter Toast
Dinner: Pinto Bean and Salsa Verde Tostadas
Snack 2: Green Apples with Chocolate Hummus Spread
Nutrition notes:
Approx. 162g carbs; 55g fat; 60g protein
Breakfast:
- Olive oil
- Firm tofu
- Turmeric
- 2 cloves of garlic
- Himalayan sea salt
- Black pepper
- Sun-dried tomatoes or cherry tomatoes
- Spinach
Lunch:
- 12 cloves garlic
- Vegetable broth (such as Imagine No-Chicken Broth)
- Raw, unsalted cashews
- Nutritional yeast
- Salt and pepper
- Shredded Violife Mozzarella Shreds
For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi
- Package gnocchi
- 14.5 oz can diced tomatoes
Snack 1:
- Banana
- Almond butter
- Toast
- Almonds
- Cinnamon
Dinner:
- 2 Russet potatoes
- 2 Tbsp olive oil (divided)
- 1/2 teaspoon salt
- 1 cup chopped onion
- 1 14.5-ounce can pinto beans, drained and rinsed
- 1 1/2 jars (10 ounces) Salsa Verde (such as Trader Joe’s)
- 12 corn tortillas
- 3 avocados
- 1 lime
- 2 cups shredded romaine lettuce
- Pico de gallo (optional, for serving)
- Lime wedges (optional, for serving)
Snack 2:
- Sliced green apples
- Optional: fresh fruit or nuts
- Chocolate hummus
Shop for Everything You Need for Day 6 Shopping List.
Click here to download and print: Day 6 Shopping List.
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