Cut-out refined sugar and processed foods with this easy-to-follow vegan sugar-detox meal plan.
Packed with healthy whole foods, you’ll feel great and may even lose some weight.
Looking for a different calorie level?
See this same meal plan at1,200and1,800 calories.
How to Meal-Prep Your Week of Meals:
1.
Prep theVegan Pancakesfor breakfast on Days 1 and 4.
Then, reheat in the microwave or oven.
Omit the 1 Tbsp.
sugar in this recipe, to keep this recipe free of added sugars.
You’ll use the leftovers in different meals throughout the week.
Mix together theOatmeal Mixfor breakfast on Days 2 and 6.
Store in an airtight container for up to 1 month.
Make 2Green Smoothiepacks ahead of time for breakfast on Days 3 and 7.
Continue, adding protein powder, as indicated on the meal plan.
Make and refrigerate theCitrus-Lime Vinaigrettefor lunch on Days 3 and 4.
Meal-Prep Tip:Save 2 cups of theSpaghetti Squash with Tomato Basil Sauceto have for lunch on Day 2.
Top with the falafel patty.
Meal-Prep Tip:Refrigerate 1 falafel patty for dinner on Day 4.
Day 3
Place smoothie ingredients and protein powder in a blender and puree until creamy.
Lunch (394 calories)
- 1 servingEdamame & Veggie Rice Bowl
P.M. Top with pumpkin seeds.
Serve alongside the soup.
Meal-Prep Tip:Save 2 cups of theVegetarian Black Bean Soupto have for lunch on Day 7.
Day 4
Thin peanut butter with 1 teaspoon warm water, then drizzle on pancakes.
Snack (197 calories)
Lunch (390 calories)
- 4 cupsCitrus Lime Tofu Salad
P.M. olive oil and fresh lemon juice, and seasoned with salt and pepper.
Meal-Prep Tip:Save 1 1/4 cups of theVegan Mushroom Stroganoffto have for dinner on Day 7.
Day 6
A.M.
Snack (167 calories)
P.M. ## Day 7
Breakfast (358 calories)
A.M. WATCH: How to Meal-Prep a Week of Vegan Lunches
