January 17, 2012

21-Day Sugar-Free Vegan Challenge - Week 2

It's the second week of my sugar-free vegan challenge! How are you guys going? Have you tried any vegan meals yet? 

There is certainly no shortage of vibrant, nourishing vegan meals for lunches and dinners, but coming up with ideas for breakfast may seem more troublesome. I made this vegan baked rhubarb oatmeal last weekend and I was immediately hooked! I love finding a new dish to add into my breakfast repertoire! Stay tuned, however, as I've got yet another new and tasty vegan breakfast recipe to share with you later this week!

Until then, enjoy and please remember to share your feedback, ask questions and send comments! 
I'd love to hear from you!


Day 8. 

Breakfast: Green Smoothie
Dinner: Pearl barley salad with roasted pumpkin (for a sugar-free version, leave out the caramelised balsamic and the quince paste)

Day 9. 

Breakfast: Tofu scramble
Lunch: Roasted capsicum soup with Finnish scones (for a vegan version, make sure to check that the bread used to thicken the soup is also vegan!)

Day 10. 

Lunch: Rosolli

Day 11. 

Breakfast: Sugar-free granola
Lunch: Black rice and purple carrot salad (for a sugar-free version, leave out the pomegranate seeds. You can use normal carrots as well.)

Day 12. 

Breakfast: Raw carrot soup
Lunch: Spiced chickpeas with spinach with fresh salad (for a sugar-free version, leave out the pomegranate molasses)
Dinner: Marinated tofu with seasonal veggies (for a sugar-free version, leave out the maple syrup)

Day 13. 

Breakfast: Green Smoothie

Day 14. 

Breakfast: Sugar-free granola
Dinner: Black rice and shiitake salad 

In addition, every day, eat fresh salads (with avocado, flaxseed oil, sunflower seeds) and nuts (raw, soaked or activated). 

Snack ideas: Sugar-free power balls, rosemary roasted almonds, activated spiced nuts, vegan dips (with vegan crackers or raw veggies)

Plant milk recipes: brown rice milk, quinoa milk, oat milk, almond (or any other nut) milk, soy milk 

Please note that I am not a qualified nutritionist and all the recipes are my personal suggestions only.

Shopping List

Vegetables and Fruit: rhubarb, cherry tomatoes, kale, baby spinach, pumpkin, fresh shiitake mushrooms

Grains: Non-glutinous black rice (available at health food stores)


  1. I loved this post! The photos, the menus....you are doing it, aren't you?

  2. Maria, happy new year to you! I've been meaning to tell you how inspiring I've been finding your posts lately about eating well and exploring the sugar-free, vegan side of things! I'm trying to be more mindful of what I'm eating and kicked things off with your green beauty juice and smoothie. So far, so delicious!

  3. Beautiful pictures!And some great recipes too. I could never go vegan, as I love eggs and cheese way too much, but I do enjoy incorporating some vegan meals in my weekly menus. So thanks for the inspiration!

  4. I'm always SO intrigued by other peoples meal plans :)

    Yours look so vibrant - I was vegan for a while and it was NOT for me (I think I also combined it with restrictive eating, which wasnt great....). Having some vegan meals is such a good idea though - thanks for the inspiration! :)

  5. Love what you are doing Maria! I could never be vegan but I have done several sugar free detoxes and have never felt better!

  6. I find your challenge so inspiring and think that I will definitely give it a go in the spring. Thanks for sharing these beautiful recipe ideas.

  7. This is seriously incredible! Did you come up with these recipes yourself or did you adapt them from other recipes? Thanks! :) X

    1. Hi Annette,

      Thank you! Most of the recipes are my own and those that aren't are always given appropriate credit.



Thank you for your comment!