Lunch Day 1

Lunch Day 1

Quick & Easy Lemon and Dill Bean Salad INGREDIENTS Serves about 4-6 3 cups of already cooked beans (1 garbanzo, 1 kidney, and/or cannellini beans)* (equal to 2- 15.5 oz cans) 1 medium tomato (diced) 1 medium yellow onion (chopped) 4 celery stocks (chopped) 1 tbsp...
Lunch Day 4

Lunch Day 4

Lentil Artichoke Stew (PCRM) * A Note from VEG OUT Challenge: We recommend adding in greens like kale or spinach and serving with Roti bread. Serving size suggestion is 6, but to make a meal either consume 1.5- 2 servings and/or add the Roti. INGREDIENTS 1/4 cup...
Snack Day 5

Snack Day 5

Garlicky White Bean Hummus (Fettle Vegan) INGREDIENTS 3.5 cups white beans, drained (about 2 fifteen ounce cans) 2 tablespoons tahini 3 tablespoons olive or grapeseed oil 3 cloves garlic 1/4 cup freshly squeezed lemon juice 1 teaspoon salt 3/4 teaspoon cumin...
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,...
Lunch Day 7

Lunch Day 7

Good Luck Salad (Jenny Beth RD) INGREDIENTS 1-2 servings 1 cup frozen black eyed peas – cooked/drained 1 1/2 cups quinoa – cooked/drained 1 box organic vegetable broth (32 oz) 2-4 cups Baby Kale – chopped 1 red bell pepper – chopped or sliced...