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Dinner Day 1

Dinner Day 1

Cashew Quinoa & Flash-Cooked Dandelion Greens CASHEW QUINOA INGREDIENTS 1 cup quinoa (* make extra now to make meal prep easier in the next 2 days) 2 tablespoons canola oil, divided 1 cup unsalted cashews 1 medium onion, finely chopped 2 garlic cloves, finely...
Dinner Day 2

Dinner Day 2

Sweet Potato Shepherd’s Pie INGREDIENTS 3 medium sweet potatoes 1/2 cup coconut milk (from a can, the thick creamy part that rises to the top after refrigeration) 1 teaspoon coconut oil 1 cup onion, diced 1 cup carrots, diced 1 cup celery, diced 2 (15-ounce)...
Dinner Day 3

Dinner Day 3

Sardinia Minestrone (BlueZones) A Note from BlueZones: A bountiful dish that is eaten every day for lunch by the some of the world’s longest-lived families in Sardinia, Italy. It can be made with seasonal vegetables from the garden, but always includes beans and...
Dinner Day 4

Dinner Day 4

Vegan Veggie Mac’n’Cheese Bake (Wholesomely Fit) INGRENDIENTS Serves: 8 1 16 ounce package of GF penne noodles 2 c broccoli, just the crowns 2 c spinach, packed 1 cup mushrooms, sliced 2 roma tomatoes, chopped 1 c vegan shredded mozzarella cheese + additional for...
Dinner Day 5

Dinner Day 5

Copycat CPK: Chopped BBQ Tofu Salad (Delish Knowledge) INGREDIENTS Serves 4 8 cups chopped lettuce- I used butter lettuce here but any lettuce combo will work. 4 medium tomatoes, chopped 2 avocados, chopped 1 can black beans, drained and rinsed 1 cup corn 2 cups...
Dinner Day 6

Dinner Day 6

Collard Power Salad with Lemon-Tahini Dressing (Delish Knowledge) INGREDIENTS 1 cup butternut squash cubes 1 tsp. oil salt/pepper 1 package shredded collards or 6-8 cups collard leaves, center rib removed and leaves shredded 1 cup shredded carrots 2 large tomatoes,...