Recipes

A quick, protein-packed stir-fry featuring tender shrimp and colorful frozen vegetables, finished with savory low-sodium tamari and toasted sesame seeds.

Roasted cauliflower served over a creamy white bean and yogurt mash makes this a simple, comforting plant-based meal. With 13 grams of fiber and 13 grams of protein, it’s designed as an Autophagy Week option.

A rich, refreshing smoothie made with fortified soy milk, plant-based protein, chia and hemp seeds, cocoa, and mint. It’s packed with protein and fiber, with added omega-3s and antioxidants.

A warming, nourishing lentil soup made with red lentils, onion, garlic, carrot, celery, cumin, and tomato paste, served with steamed broccoli. It’s a simple plant-based meal packed with protein and fiber.

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.