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