Recipes

A simple, satisfying whole-grain wrap filled with black beans and cherry tomatoes, paired with mixed greens and avocado tossed in fresh lime juice. With 13 grams of fiber, it’s an easy plant-forward meal for a busy day.

A creamy overnight chia pudding made with protein powder and a touch of maple syrup, then topped with fresh strawberries. It’s an easy, nutrient-dense option packed with protein, fiber, omega-3s, and antioxidants.

A wholesome, protein-packed wrap featuring sautéed tempeh, creamy avocado, fresh tomato, salad greens, herbs, and a drizzle of lemon tahini dressing.

A fresh, fiber-rich tabbouleh made with bulgur wheat, lentils, parsley, cherry tomatoes, lemon, and olive oil. This light Autophagy Week recipe provides 203 calories and 10 grams of fiber per serving.

A nutrient-dense plant-based salad combining quinoa, black beans, kale, avocado, edamame, and kimchi for a flavorful, fiber-rich meal. Finished with a tangy lemon tahini dressing, it’s packed with plant-based protein, fiber, and antioxidants.

A creamy, peachy smoothie made with fortified soy milk, rolled oats, plant-based protein, and cinnamon. It’s a simple, gut-friendly option that provides protein and fiber while keeping things heart-healthy and low in sodium.

This comforting plant-based bowl combines quinoa, black beans, kale, avocado, edamame, and kimchi for a fiber-packed meal. Finished with a tangy homemade lemon tahini dressing, it delivers plenty of flavor along with plant-based protein and fiber.

A quick, healthier-than-takeout stir-fry featuring tender lean steak, crisp snow peas, and bell peppers served over brown rice.

A crunchy, colorful plant-based salad featuring protein-rich edamame, fresh cabbage and carrot, and a flavorful Thai-inspired peanut dressing.