Day 7 Recipes for Your 21 Day Plant-Based Challenge
Well Done, You Finished 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: Oatmilk Yogurt and Granola Parfait
Lunch: Artichokes & Chickpeas Vegetable Stew
Snack 1: Homemade Trail-Mix with a Sweet Twist
Dinner: Vegan Fajitas with Creamy Cilantro Pepita Dressing
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Snack 2: Crunchy Toast With Fresh Spinach, Avocado, and Tomato
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
