Day 7 Recipes for Your 21 Day Plant-Based Challenge

Well Done, You Finished Your First Week!

Nutrition notes: 

Approx. 156g carbs; 67g fat; 52g protein

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Breakfast:

• 1 container of oatmilk Yogurt 
• Vegan Granola
• Fresh fruit or toppings of your choice

Lunch:

• Olive oil
• Shallots
• Salt
• 5 cloves garlic
• 2 bay leaves
• Dry white wine
• Yellow cherry tomatoes
• 1 15-oz can artichoke hearts
• 1 15-oz can chickpeas
• Fresh tarragon
• Black pepper
• Crusty bread

Snack 1:

Raw Nuts:

• Almonds
• Cashews 
• Peanuts 
• Walnuts 

Seeds:

• Hemp seeds 
• Chia seeds
• Sunflower seeds
• Pumpkin seeds

Dried Fruit:

• Dried mango
• Cranberries 
• Apricots 
• Plantain Chips
• Goji Berries

Fun Stuff:

• Vegan dark chocolate bits or cacao nibs
• Non-butter popcorn 
• Coconut Flakes

Dinner:

For the fajitas:

• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 red onion
• 2 Portobello mushrooms
• Olive oil
• Your favorite fajita or taco seasoning
• Flour tortillas
• Guacamole and salsa, to serve (optional)

For the Creamy Cilantro Pepita Dressing

• Pepitas
• Lime juice
• Cilantro
• Olive oil
• Red wine vinegar
• Dairy-free mayo (such as Wildwood Garlic Aioli)
• Salt
• 2 garlic cloves

Snack 2:

• Spinach
• 1 tomato
• Avocado spread
• English muffin