10-DAY PLANT-BASED CHALLENGE

10-Day Plant-Based Recipes

PEANUT BUTTER GRANOLA BARS

Prep Time: 5 minutes
Total Time: 20 minutes

INGREDIENTS:
  • ½ cup smooth peanut butter
  • ¼ cup pure maple syrup
  • ¼ cup brown rice syrup
  • 1 tsp. vanilla extract
  • 2 cups rolled oats
  • ½ tsp. sea salt
  • ½ tsp. ground cinnamon
INSTRUCTIONS:
  1. Preheat oven to 350°F.
  2. Line 8-inch square baking pan with parchment paper.
  3. In medium saucepan, combine peanut butter, maple syrup, and brown rice syrup.
  4. Heat over low just until smooth, whisking constantly with fork.
  5. Cool slightly.
  6. Stir in vanilla.
  7. Stir in oats, salt, and cinnamon until combined.
  8. Press mixture into prepared pan.
  9. Bake 18 minutes until edges are light brown.
  10. Cool, then cut into bars.
  11. Store in airtight container at room temperature.

SPINACH, PINEAPPLE, & STRAWBERRY SALAD

Prep Time: 30 minutes
Total Time: 30 minutes

INGREDIENTS:
  • 3 cups strawberries, hulled and halved
  • 3 tbsp. white wine vinegar
  • 2 tsp. sugar
  • 1 tsp. Dijon mustard
  • 1 tsp. poppy seeds
  • 4 slices pineapple, diced
  • 2 cups baby spinach
  • 1 cup edamame
  • ¼ cup chives, cut
  • ¼ cup almonds, sliced
INSTRUCTIONS:
  1. For the dressing, blend 1 cup strawberries, vinegar, sugar, and mustard until smooth. Stir in poppy seeds.
  2. Grill pineapple over medium–high heat 6–8 minutes, turning once. Cut into bite-sized pieces.
  3. In extra large bowl, combine remaining strawberries, pineapple, spinach, edamame, and chives.
  4. Drizzle with dressing; toss.
  5. Top with almonds.

STIR-FRIED NOODLES WITH VEGGIES

Prep Time: 10 minutes
Total Time: 20 minutes

INGREDIENTS:
  • 1/3 cup soy sauce
  • 1/3 cup vegetable stock
  • ¼ cup date brown rice syrup
  • 2 tsp. fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp. cornstarch
  • 8 oz dried brown rice noodles
  • ½ cup yellow onions
  • 1½ cup snow pea pods
  • 1 cup asparagus, cut into 1-inch pieces
  • ½ cup carrots
  • ½ cup chives
  • Salt and pepper to taste
INSTRUCTIONS:
  1. Combine first 6 ingredients in medium saucepan. Cook over medium heat until thickened, about 5 minutes.
  2. Meanwhile, cook noodles according to package directions. Drain and keep warm.
  3. Heat large skillet over high heat. Add onion; cook and stir 4 minutes. To prevent sticking, add 1 tbsp. water at a time as needed.
  4. Add pea pods, asparagus, and carrots. Cook and stir, about 3 minutes.
  5. Add sauce made in step 1; cook 2 minutes, stirring occasionally.
  6. Add noodles and chives; toss to coat.
  7. Cook until heated through, about 1 minute.
  8. Season with salt and pepper to taste.
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