W E E K O N E

MEAL PLAN

7 Day Meal Plan to help kick-start your journey!

 WELCOME TO
WEEK ONE!
We've put this meal plan together to inspire you
to get creative in the kitchen, and you'll
hopefully find some new favourite recipes to take
you through No Meat May and beyond.

The meal plans have been created as a general

guide only, to give you some inspiration, show
you the abundance of veg food options, and help
you plan ahead for your No Meat May.

Each meal plan covers 7 days of good eating - 28

days overall. And for your final few days, pick
your favourite recipes from the month and enjoy!

Be sure to click through the links to visit the

clever creators of these recipes for heaps more
inspiration.

We encourage you to cook in batches and prepare

in advance where possible. And read up on our
nutrition pages to ensure you are mindful of
where to best source those essential nutrients.

If you need more specific advice, please seek

guidance from an Accredited Practising Dietitian
who specialises in plant based eating.

And most importantly, don't forget to have

some fun in the kitchen!

WEEK ONE MEAL PLAN

 DAY ONE
Breakfast
BANANA OATMEAL PANCAKES
Recipe by Healthier Steps

Lunch
CHICKPEA & AVO SANDWICH
Recipe by Two Peas & Their Pod

Dinner
COCONUT PEANUT NOODLES
Recipe by Yummy Yatra

WEEK ONE MEAL PLAN

 BREAKFAST

B ANA NA OA T ME AL
PA NCA KE S
ING RED IEN TS

1 cup gluten free oats ¼ tsp salt

½ cup almond milk coconut oil for frying
2 tbsp maple syrup maple syrup & fresh
1 ripe banana fruit for toppings
1 tsp vanilla Optional: add 1 Tbsp
1 tsp baking powder ground flaxseed for
your daily Omegas
DIR ECT ION S

1. Blend all pancake ingredients until smooth.

2. Add batter to non-stick pan & cook until edges are
golden brown, flip the pancake and cook for
another 2-3 mins. Repeat until batter is all gone.
3. Serve topped with maple syrup and fruits.

LUNCH

S MAS HED CHI CK PE A &

A VO CA DO SA NDWIC H
ING RED IEN TS

1 400g can chickpeas 1 lime, juiced

1 large ripe avocado Salt & pepper, to taste
1/4 cup fresh cilantro, Wholemeal bread
chopped Fresh spinach leaves
2 Tbspn chopped or other sandwich
green onion toppings: lettuce,
tomato, sprouts etc.
DIR ECT ION S

1. Smash the chickpeas & avocado together in

medium bowl with a fork. Add in cilantro, onion
& lime juice. Season with salt & pepper, to taste.
2. Spread salad on bread and top with your
favourite sandwich toppings.

PAGE 4
WEEK ONE MEAL PLAN
 DINNER

CO C ONUT P E A NU T NO O DLE S
ING RED IEN TS

Sauce: Veggies:
1 1⁄ 2 cups unsalted Pick your fave veggies
skinned peanuts - carrots, peppers,
5 tbsp coconut sugar⁠ cabbage, green
1 1⁄ 2 tsp dried sriracha onions, broccoli
3 cloves garlic 2 tbsp olive
1 serrano chilli, Salt, to taste
chopped finely 2 cloves of garlic,
3⁄ 4 cup coconut milk⁠ minced
1 tbsp cider vinegar⁠ Other ingredients:⁠
Salt, to taste Fresh cilantro
1lb high protein Juice of 1 lime
noodles - Cook per Optional: add some
instructions, drain tofu or tempeh for
(reserve about a cup extra protein.
of the water)

DIR ECT ION S

1. Heat peanuts in a 12″ skillet over medium heat;

cook, stirring, until toasted, about 7 minutes, let
cool then transfer to a food processor.
2. Process the peanuts until finely ground. Add sugar,
garlic, and chilli, process again until finely chopped.
3. Transfer paste to a skillet, stir in the coconut milk &
sriracha, and heat over medium heat, stirring often,
until oil begins to separate from paste (5 mins).
4. Stir in vinegar, salt to taste, and about 1/2 - 3⁄ 4 cup
water; simmer until a soupy consistency, (3 mins)
and set aside to cool.⁠
5. In a wide skillet, add olive oil and 2 cloves of garlic,
sauté for 30 seconds.
6. Add in your veggies, sprinkle some salt, 2-3 tbsp
water and cover. Cook for 5-7 mins on medium heat,
(stirring every 2 mins in between). Veggies should
be done but still have a crunch to them. Once done,
transfer to a plate and set aside.⁠
7. Cook your noodles according to packet, then add to
your skillet along with the veggies. Add the peanut
sauce a few spoons at a time, then toss well. ⁠
8. You may add more sauce if you like. If it appears
too thick and creamy, add a splash of water.⁠
9. Top with chopped coriander (cilantro), a squeeze of
fresh lime juice, serve & enjoy!

WEEK ONE MEAL PLAN

 DAY TWO
Breakfast
BLUEBERRY COCONUT OAT BAKE
Recipe by VegKit

Lunch
SPICED CHICKPEA TAHINI BOWL
Recipe by Jessica Sepel

Dinner
WHITE BEAN & TOMATO SOUP
Recipe by Plant You

WEEK ONE MEAL PLAN

 BREAKFAST

B L U E B E RRY C O CO NUT
O AT B AK E
ING RED IEN TS

2–3 very ripe bananas 1 tbsp ground flax or

2 cups rolled oats chia seeds
1 ½ cup plant-based milk, 1 tsp vanilla extract
almond, soy or coconut Pinch of salt
½ cup shredded coconut 1 cup blueberries,
1 tsp ground cinnamon fresh or frozen

DIR ECT ION S

1. Preheat the oven to 180°C.

2. Add the bananas to a large oven-safe casserole
dish and use a fork to mash them thoroughly.
3. Add the oats, milk, half the coconut, ground flax or
chia seeds, cinnamon, vanilla and salt to the
casserole dish. Mix everything until well combined.
4. Scatter the blueberries and the remaining coconut
on top of the oats.
5. Bake the oats for 20 minutes or until the top is
golden brown.
6. Enjoy the oats warm with plant-based milk,
coconut yoghurt or additional fruit.

LUNCH

S P ICED CHIC KP EA BOWL

ING RED IEN TS
1 sweet potato 2 tsp melted coconut oil
½ avocado, sliced Harissa spice to taste
1 can chickpeas 3 cups of shredded kale
2 tbsp tahini & baby spinach

DIR ECT ION S

1. Set oven to 180° Celsius and line a baking tray.

2. Dice sweet potato, place into a bowl, add 1/2
the coconut oil & mix to coat. Place sweet potato
on baking tray and bake for 15 mins.
3. Lightly toast the chickpeas in a small pan, take
off the heat & mix through ½ tsp of harissa.
4. Gently sauté the greens with the rest of the
coconut oil on medium heat until bright
green. Serve in a bowl & drizzle with tahini.

PAGE 4
WEEK ONE MEAL PLAN
 DINNER

WH I T E B E AN &
TO MAT O S OU P
ING RED IEN TS

6 vine ripened 1 ½ cups white kidney

tomatoes, cut in half beans, canned,
1 ½ cup cherry drained & rinsed
tomatoes 1 tbsp dried parsley
2 heads garlic, tops 2 cups vegetable broth
sliced off 1 tbsp nutritional
½ cup fresh basil yeast
1 red bell pepper, salt and pepper, to
diced taste
2 tbsp olive oil

DIR ECT ION S

1. Preheat the oven to 375F.

2. Coat a cast iron pan with oil of choice. Add all
listed ingredients apart from the broth to the pan.
3. Place in the oven to 45 minutes, until the
vegetables have softened.
4. Remove from oven and allow to cool slightly. Using
your hands, squeeze out the garlic into the pan
and discard of the skin.
5. Pour vegetable mix into a pot with the broth and
using an immersion blender combine until smooth.
Enjoy immediately!

WEEK ONEO MEAL PLAN

 DAY THREE
Breakfast
CREAMY AVO BANANA SMOOTHIE
Recipe by Minimalist Baker

Lunch
PULLED JACKFRUIT SANDWICH
Recipe by The Clumsy Vegan

Dinner
MUSHROOM RISOTTO
Recipe by Lazy Cat Kitchen

WEEK ONE MEAL PLAN

 BREAKFAST

CRE AMY AV O B A NANA

S MO O T H I E
ING RED IEN TS

1 large frozen banana 2 large handfuls

1/4 – ½ medium ripe greens (spinach, kale)
avocado (more = 3/4 – 1 cup any dairy-
thicker smoothie) free milk
1 scoop plant-based Tip - add 1 Tbsp of
vanilla protein powder ground flaxseed or
(optional) chia seeds for your
daily Omegas
DIR ECT ION S
1. Add all ingredients to a high speed blender - you
can also add berries, nuts, seeds and adaptogen
powders of choice at this stage,
2. Blend until thick and creamy. For a thinner
smoothie add some water.

LUNCH

JAC KF RU IT SA NDWICH
ING RED IEN TS

1 tinned Jackfruit, ⁠1 Tbsp mixed herbs

drained & washed ½ Tbsp Olive oil
1 thinly sliced Onion ⁠ 1 Tbsp Balsamic vinegar
1 Tbsp Tomato paste⁠ 1 Tbsp Maple Syrup
1 Bayleaf ⁠ Salt to taste⁠
2 tsp Cumin powder ⁠ 1 Tbsp Vegan butter ⁠
3 tsp Smoked paprika ⁠

DIR ECT ION S

1. Heat olive oil in a pan, then add bayleaf, onions,

maple syrup & balsamic. Cook till onions caramelise.⁠
2. Add tomato paste, cumin powder and smoked
paprika. Cook for a further 5-6 minutes, then add
jackfruit and herbs, mix well to combine.⁠
3. Stir in vegan butter and salt. Cook on a low flame
with lid on for further 20-25 minutes till jackfruit is
soft. Add to bread of your choice, with lots
of fresh lettuce! Enjoy!

PAGE 4
WEEK ONE MEAL PLAN
 DINNER

MU SH RO O M RI S OT TO

ING RED IEN TS

40 g dry porcini salt & pepper, to taste

750 g sliced mushrooms ¼ cup cashews soaked
extra virgin olive oil in boiling water for 30
½ large onion, diced mins
3 garlic cloves - 2 diced 2-3 sprigs of fresh
and 1 finely grated thyme, leaves only
2 cups risotto rice 1 tbsp balsamic vinegar
½ cup white wine Well minced fresh
2 cups veggie stock parsley, to garnish
Optional: add some
seitan or plant-based
DIR ECT ION S chickn for extra protein.

1. Place dry mushrooms in a small pot in 2 cups of

boiling water. Cover & set aside for 30 mins.
2. Heat 2 tbsp of olive oil in a heavy-bottomed pan.
3. Add onion and stir fry on a low heat for 5 mins
4. Add 2 garlic cloves and fry, stirring frequently,
until fragrant and softened (about 2 mins).
5. Mix in rice & fry for a few secs, stirring frequently.
6. Gently drain mushroom stock and heat in a small
pot. Save rehydrated porcini for later.
7. Add wine to rice & cook-off before adding the first
¼ cup of hot mushroom stock.
8. Keep adding stock, in small amounts, until fully
absorbed by the rice. Stir often to activate the
starch, which makes for a creamy risotto. Once out
of mushroom stock, heat and use vegetable stock.
9. Optional porcini cream: Blend drained cashews
with about 20 g of soaked porcini and a splash of
water in a blender until super smooth.
10. Pan-fry the fresh mushrooms in 2 tbspns of olive
oil. Stir and leave to caramelise - stirring from time
to time until mostly caramelised. Add grated garlic,
thyme leaves & salt & pepper. Stir well.
11. Keep on adding the stock to the rice until the rice
is almost al dente. It will take about 15-20 mins.
12. Once almost ready, stir in porcini cream (if using)
and balsamic vinegar. Switch the heat off, cover
the pan & allow risotto to rest for 5 mins.
13. Serve with pan-fried mushrooms and fresh parsley.

WEEK ONE MEAL PLAN

 DAY FOUR
Breakfast
BLUEBERRY COCONUT OAT BAKE
Recipe by VegKit

Lunch
MUSHROOM RISOTTO LEFTOVERS
Recipe by Lazy Cat Kitchen

Dinner
SAUSAGE & CANNELLINI STEW
Recipe by The Last Food Blog

WEEK ONE MEAL PLAN

 BREAKFAST

B L U E B E RRY CO C O NUT
O AT B A K E
See recipe from Tuesday Breakfast

LUNCH

MU SHROOM RISOT TO
Leftovers from day two's dinner.

PAGE 4
WEEK ONE MEAL PLAN
 DINNER

S AU SAG E C A NNE L L INI

B E AN S T E W
ING RED IEN TS

1 red onion 2 tins chopped

4 garlic cloves tomatoes
1 red pepper 350ml vegetable stock
6 sundried tomatoes 1 tsp balsamic vinegar
1 tsp dried thyme 2 bay leaves
1 tbsp smoked paprika 1 tin cannellini beans
1 tbsp tomato puree 8 plant-based sausages

DIR ECT ION S

1. In a heavy bottom pan on medium heat add a
tbsp of vegetable oil. Finely chop the onion
and add to the pan.
2. Crush the garlic & roughly chop the pepper
into 1/2 inch pieces. Add to the pan, stir & fry
for a few mins until the pepper has softened.
3. Add chopped sundried tomatoes, dried thyme,
smoked paprika and tomato puree. Stir and
let cook for a minute.
4. Next add the chopped tomatoes, vegetable
stock, balsamic vinegar and bay leaves. Bring
to a simmer and leave for 20 mins.
5. Fry the sausages in a separate pan on medium
heat according to packet instructions. You can
either leave them whole or cut them up. Cook
until browned.
6. After 20 minutes, add the cannelinni beans
and leave for a further 5 minutes. Taste and
season with salt and pepper.
7. Add the sausages to the stew & serve! Tamsin
recommends serving with some crunchy bread
or mashed potato to soak up the sauce!

WEEK ONE MEAL PLAN

 DAY SIX
Breakfast
BANANA AVO GREEN SMOOTHIE
Recipe by Minimalist Baker

Lunch
SAUSAGE BEAN STEW LEFTOVERS
Recipe by Cupful of Kale

Dinner
STUFFED CAPSICUMS
Recipe by Taste

WEEK ONE MEAL PLAN

 BREAKFAST

B ANA NA AVO S MO OTHIE

ING RED IEN TS

1 large frozen banana 2 large handfuls

1/4 – 1/2 medium ripe greens (spinach, kale)
avocado (more = 3/4 – 1 cup any dairy-
thicker smoothie) free milk
1 scoop plant-based Tip - add 1 Tbsp of
vanilla protein powder ground flaxseed or
(optional) chia seeds for your
daily Omegas
DIR ECT ION S

1. Add all ingredients to a high speed blender - you

can also add berries, nuts, seeds and adaptogen
powders of choice at this stage,
2. Blend until thick and creamy. For a thinner
smoothie add some water.

LUNCH

SA US A GE C A NNE L L I NI
B E A N S TEW
Leftovers from day four's dinner.

PAGE 4
WEEK ONE MEAL PLAN
 DINNER

MED IT E RRANE A N -
S T U F F E D C AP S I C U MS
ING RED IEN TS

4 x 200g capsicums 1 tbsp grated lemon

450g packet microwave rind
brown rice, warmed 2 green shallots, finely
400g can black beans chopped
60g semi-dried tomato 2 garlic cloves, crushed
strips in oil 60ml Vegetable stock
1 small zucchini, 60ml avocado oil
grated Basil pesto, to serve
1/3 cup chopped
parsley leaves & stems

DIR ECT ION S

1. Preheat oven to 200°C/180°C fan forced. Use a

small sharp knife to cut the tops off the
capsicums, reserving the lids. Use a teaspoon to
scoop out the seeds and remove the membranes.
Arrange the capsicum shells, cut-side up, in a
small roasting pan
2. Combine the rice, beans, tomato strips, zucchini,
parsley, lemon rind, shallot, garlic and stock in a
large bowl. Season.
3. Divide the rice mixture among the capsicum shells,
pressing down lightly as you fill. Place reserved
lids on top. Drizzle over the oil. Cover with foil.
4. Bake for 25 minutes. Remove the foil and bake for
a further 15 minutes or until the capsicum shells
are just tender. Top filling with pesto and replace
lids to serve.

WEEK ONE MEAL PLAN

 DAY FIVE
Breakfast
AVOCADO HASHBROWN TOAST
Recipe by Food Sharing Vegan

Lunch
MEDITERRANEAN-STUFFED
CAPSICUMS LEFTOVERS
Recipe by Taste.com

Dinner
COCONUT PANKO CRUSTED TOFU
Recipe by Plantbased Traveler

WEEK ONE MEAL PLAN

 BREAKFAST

S MA S H E D A VO CA D O
HA S H B RO WN T OA S T
ING RED IEN TS

1 large avocado halved, Optional toppings:

peeled, and pitted sprouts, minced onion,
2 air-fried or baked diced tomatoes, lemon
hashbrowns juice, vegan feta, hot
Salt & pepper sauce, pesto

DIR ECT ION S

1. In a small bowl, mash the avocado with a fork.

2. Add half of the mashed avocado to each pre-
cooked hashbrown and layer with your favourite
optional toppings.

LUNCH

MEDIT ERRA NEA N

S T UF FE D CA P SICU MS
Leftovers from day five's dinner.

PAGE 4
WEEK ONE MEAL PLAN
 DINNER

CO C ONUT P A NK O C RUS TE D
TO F U & MANG O S A LS A
ING RED IEN TS

COCONUT PANKO TOFU MANGO AVOCADO SALAD

1 block extra firm tofu, 1 mango ripe but firm
lightly pressed 1 avocado
1/4 cup coconut milk 1 small red onion
(can) or unsweetened 1 jalapeño seeded
plant milk Juice of 1 large lime or
2 tbsp corn starch 2 small ones
½ cup unsweetened Handful of chopped
coconut flakes cilantro
½ cup panko Salt to taste
breadcrumbs
1-2 tbsp coconut oil for
pan-frying
A good pinch of salt

DIR ECT ION S

1. In a shallow bowl, whisk together cornstarch and

coconut milk.
2. Add breadcrumbs & coconut flakes to a 2nd bowl.
3. If the coconut flakes you are using are quite large,
I recommend pulsing them in a food processor
until smaller in size.
4. Cut tofu in half, and each half into slices, and pat
dry with a clean kitchen or paper towel. Season
from both sides with salt.
5. Add each slice to the cornstarch mix, then press
into the coconut breadcrumbs, until coated from
all sides. Repeat this with all of your tofu pieces.
6. Heat up coconut oil in a large (cast iron) skillet,
and fry them from both sides for about 3 minutes
or until golden.

MANGO AVOCADO SALAD

1. Finely dice red onion and jalapeño, add both to a
bowl, and sprinkle with salt and lime juice.
2. Peel mango and avocado, cut them into medium
sized pieces, and add to the red onion jalapeño
mix, together with the chopped cilantro.
3. Serve tofu and mango avocado salad over some
rice, and enjoy!

WEEK ONE MEAL PLAN

 DAY SEVEN
Breakfast
AUSSIE CORN FRITTERS
Recipe by The Vegan Larder

Lunch
EASY TOFU RICE PAPER ROLLS
Recipe by Lasagne for Breakfast

Dinner
VEGAN KOFTAS & TZATZIKI
Recipe by Rabbit & Wolves

WEEK ONE MEAL PLAN

 BREAKFAST

A U S S IE CO RN F RI TTE RS
ING RED IEN TS

1.5 cups frozen corn 3 tbsp ground linseed

2 spring onions, chopped with 3-4 tbsp water
3-4 tsp of fresh parsley Salt & Pepper to taste
⅔ cup plain flour

DIR ECT ION S

1. Mix the corn, spring onions, parsley, flour, salt &

pepper, then add the linseed and water, mix to
combine. The mixture should start to resemble a
batter. Add a little more water if it's looking dry.
2. Heat the oil in a large frying pan and drop in
tablespoons of the mix, flattening with a fish slice.
3. Flip fritters over after 5 mins to cook further.
4. Serve with cherry tomatoes & sliced avocado.

LUNCH

E ASY TOF U RICE

P A PER ROLLS
ING RED IEN TS

Rice Paper sheets Fresh Salad leaves

Satay Tofu Sliced Capsicum

DIR ECT ION S

1. Soften each rice paper sheet in some warm water

for few seconds, place onto a chopping board
and fill with your favourite fillings - we
recommend tofu, mushroom, carrot, coriander!
2. Roll the rice paper rolls up, like a burrito.
3. Sweet chilli sauce works perfectly with these
ingredients so enjoy by dipping the rolls in it!

PAGE 4
WEEK ONE MEAL PLAN
 DINNER

MEA T Y VE G AN K OF TA S
ING RED IEN TS

Kofta Tzatziki Sauce

16 ounces plant- 1 cup plant-based greek
based mince yoghurt
½ red onion, grated 1 cup cucumber, grated
4 cloves garlic 1 tbsp fresh dill
1 tbsp dill, chopped 1 tbsp fresh mint
1 tbsp mint, chopped 2 cloves garlic, grated
1 tsp cumin 1 tbsp lemon juice
1 tsp oregano ½ tsp lemon zest
½ tsp cinnamon ½ tsp salt
½ tsp salt 1/4 tsp black pepper
1/4 tsp black pepper 1 tsp Za'atar seasoning
6 wooden skewers, Plus, flatbread, lettuce,
soaked tomato, hummus to serve

DIR ECT ION S

1. Preheat oven to 400 degrees (F).

2. In a large mixing bowl add the Kofta ingredients,
mix well (you might want to use your hands).
3. Divide the mixture into 6 equal portions, then wrap
each portion around a skewer. Place on a lined. or
non-stick baking sheet.
4. Bake for 10-12 minutes until they are firm.
5. Meanwhile, add all the tzatziki ingredients to a
medium sized bowl, and whisk to combine. Set in
the fridge until ready to use.
6. Remove the kofta from the oven, and fry off in a
pan for 1-2 minutes each side to brown up.
7. Serve immediately, with flatbread, salad and your
tzatziki sauce!

WEEK ONE MEAL PLAN

 SNACKS
1. TURKISH CARROT DIP
Recipe by No Meat May

2. SWEET POTATO HUMMUS

Recipe by Jessica Hoffman

3. STONE FRUIT SALAD

Recipe by Crowded Kitchen

4. CHOCOLATE BROWNIE BITES

Recipe by Vegan by Eden

Download the No Meat May Community

Cookbook for more snack and dessert
ideas - FREE when you sign up!

WEEK ONE MEAL PLAN

 SNACKS

TU RK IS H CARRO T DIP
ING RED IEN TS

4 medium Carrots 2 Cloves Garlic,

Olive oil crushed
1 Tsp Salt 3/4 Cup unsweetened
1 Tsp Pepper Coconut Yoghurt

DIR ECT ION S

1. Grate your carrots, then sauté until soft. Set

aside to cool.
2. Once cool, stir in your salt, pepper, garlic and
coconut yoghurt and stir well.
3. See our YouTube recipe for a delicious
homemade flat bread to accompany this dip.

SNACKS

S WEET P OT A T O HUMMUS
ING RED IEN TS

1 cup sweet potato, 3/4 tsp salt

peeled & cut into cubes) 1 tsp paprika
½ tsp olive oil ½ tsp cumin
1 15 oz can chickpeas 1/4 tsp cayenne
½ cup tahini pepper
1 garlic clove 2 tbsp lemon juice
3 tbsp olive oil ½ cup cold water

DIR ECT ION S

1. Toss the sweet potato & oil together and roast
in the oven at 400 degrees F for 15-20 minutes.
2. Drain & rinse the chickpeas (remove skins for a
smoother hummus).
3. Add the chickpeas, sweet potato, tahini, garlic,
olive oil, salt, paprika, cumin, cayenne and
lemon juice to a food processor and blend
for 1 minute, then slowly add the water &
blend for another minute until smooth.

PAGE 4
WEEK ONE MEAL PLAN
 SNACKS

S T ONE F RU IT S AL AD
ING RED IEN TS

4-6 cups sliced stone 2 tbsp maple syrup

fruit of choice* ½ tsp vanilla extract
(cherries, peaches etc) ¼ tsp cinnamon
2 cups blueberries Pinch of salt
2 cups blackberries 1 tsp fresh thyme,
2 tbsp lemon juice finely chopped

DIR ECT ION S

1. Prepare all stone fruit by slicing thinly. If using

cherries, be sure to remove pits. Add all fruit to a
large mixing bowl.
2. In a separate small bowl, whisk together the lemon
juice, maple syrup, vanilla, cinnamon, salt and
thyme until well combined.
3. Pour dressing over fruit and toss gently to coat.
Enjoy right away or chill for 1 hour in the
refrigerator before enjoying.

SNACKS

C H OC BROWNIE BITE S
ING RED IEN TS

1 ½ cups pitted dates 1/4 cup hemp seeds

(approx 230g) 1/4 cup pecans
1/4 cup cocoa powder 1 tsp vanilla extract
1 serve choc protein 1/4 cup peanut butter
powder (optional)

DIR ECT ION S

1. Combine all ingredients in a blender and mix

until sticky - protein powder optional
2. Roll into balls - will make 10 balls.
3. Roll in cocoa powder and store in the fridge
for 5 days.

PAGE 4
WEEK ONE MEAL PLAN
 HOW DID
YOU GET ON?
We hope you loved all of the recipes from this
Week One meal plan! Did you have any favourite
recipes or did you create something of your own?

Head over to our Facebook Community group to

share your wins and favourite recipes, plus use
the group to ask for advice, tips & tricks. We'd
love to hear from you!

Click here to visit the No Meat May Community

Facebook Group!

WEEK ONE MEAL PLAN