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Recharge Week: Recharge Extreme
Shopping List for Recharge Extreme
Shopping List for Recharge Extreme
Jorn avatar
Written by Jorn
Updated over a week ago

This is a suggested shopping list. In the Recharge360 app, there are several Recharge-proof recipes listed under "media" that you can also make during your Recharge Week. If you have your own delicious (vegan) recipes that you prefer to make, that's also not a problem. Look for what works best for you!

The ingredients are based on 1 person. If you're cooking for more people, increase the quantity of ingredients.

Day 1

Breakfast: Oatmeal apple pie

  • 1 tablespoon peanut butter

  • 20 gr raisins

  • 1 apple

  • 1 tablespoon cinnamon

  • 150 ml almond milk

  • 2 teaspoons flaxseeds

  • 40 gr oatmeal

Lunch: Spinach Soup

  • 100 ml coconut milk (keep whatever is left over for the next day)

  • 1 chili pepper

  • Soy sauce

  • A small piece of ginger

  • Garlic

  • 1 red onion

  • 225 gr spinach

  • Olive oil

  • Optional: pumpkin seeds, walnuts, olive oil, flaxseed crackers, tahini, banana

Dinner: Vegetarian coconut curry

  • Corn starch

  • Red curry paste

  • 1 shallot

  • 1 lime

  • 15 gr cilantro

  • 1 red pepper

  • 100 ml coconut milk

  • Garlic

  • Ginger

Day 2

Breakfast: Overnight chia pudding

  • 1 kiwi

  • 1 tablespoon goji berries

  • 1 banana

  • 2 tablespoons shredded coconut

  • 150 ml almond milk

  • chia seeds

Lunch: Cauliflower soup

  • 1 lemon

  • 1 cauliflower

  • 75 gr sweet potato

  • 2 garlic cloves

  • splash of olive oil

  • paprika powder

  • cumin powder

  • 1 onion

  • dried thyme

  • 2 vegetable stock cubes (zonnatura)

  • 200 ml plant based milk

  • salt & pepper

  • sunflower seeds (2 tablespoons)

  • Optional: naan

Necessary tools:

blender

baking paper

Dinner: Risotto with pesto

  • Fresh pesto

  • 25 gr walnuts

  • 75 gr cherry tomatoes

  • 100 gr peas

  • 100 gr spinach

  • 1 vegetable stock cube (0,5L)

  • 75 gr brown rice

  • 1 garlic clove

  • ½ onion

  • 2 tablespoons olive oil

Day 3

Breakfast: Green smoothie bowl

  • 1 tablespoon shredded coconut

  • 25 gr unsweetened muesli

  • 200 ml coconut water

  • 1 orange

  • 1 frozen banana

  • 1 avocado

  • 1 mango

  • 30 gr spinach

Lunch: Kale salad

  • ½ avocado

  • 20 gr pine nuts

  • 25 gr olives

  • 2 tablespoons semi dried tomatoes

  • ¼ lemon

  • ½ tablespoon apple cider vinegar

  • 100 gr kale

  • 2 tablespoons olive oil

  • 75 gr sweet potato

Dinner: Lentil, kale, and carrot stew

  • ½ tablespoon apple cider vinegar

  • ½ vegetable stock cube

  • ½ yellow beet

  • 1 tablespoon ras el hanout

  • ½ red chili pepper

  • ½ garlic clove

  • 1 shallot

  • 1 tablespoon olive oil

  • ½ can of lentils

  • ½ apple

Day 4

Breakfast: Breakfast pancakes

  • 1 pinch sea salt

  • 1 tablespoon cinnamon

  • 1 tablespoon baking powder

  • 75 gr oatmeal

  • 100 ml almond milk (unsweetened, zonnatura)

  • 1 banana

Lunch: Spring rolls

  • 4 tablespoons soy sauce (the gluten free variation is called tamari)

  • 12,5 gr cashew nuts

  • ½ spring onion

  • 25 gr bean sprouts

  • ¼ mango

  • 25 vegetarian chicken

  • ¼ cucumber

  • 25 gr red cabbage

  • ½ can of lentils

  • 4 sheets of rice paper

Dinner: Poke bowl

  • 1 tablespoon mayo

  • 1 tablespoon soy sauce (the gluten free variation is called tamari)

  • ½ tablespoon sesame seeds

  • 90 gr marinated tempeh

  • 15 gr seaweed salad

  • 50 gr edamame

  • ½ avocado

  • ½ red pepper

  • ½ can of corn

  • 25 gr grated carrots

Day 5

Breakfast: Red smoothie bowl

  • ½ banana

  • 25 gr unsweetened muesli

  • ½ tablespoon cocoa powder

  • 100 ml almond milk

  • 200 gr red fruit (from the freezer)

  • 1 frozen banana

Lunch: Pasta pesto

  • 20 gr pine nuts

  • 42 gr arugula

  • ½ shallot

  • 125 gr cherry tomatoes

  • 100 gr roasted peppers

  • 1 tablespoon semi sundried tomatoes

  • 2 tablespoons fresh pesto

  • 80 gr vega kipstuckjes

  • 80 gr red lentil paste

Dinner: Tikka masala

  • 1 tablespoon garam masala

  • 1 tablespoon extra virgin olive oil

  • 50 ml coconut milk

  • ¼ can peeled tomatoes

  • 75 gr marinated tempeh

  • ½ cauliflower

  • 1 tablespoon fresh ginger

  • ½ garlic clove

  • 1 onion

  • 75 gr brown rice

Day 6

Breakfast: Summer oatmeal

  • 1 tablespoon 100% peanut butter

  • 2 handfuls rode bessen

  • 5-10 raspberries

  • 1 tablespoon cinnamon

  • 150 ml almond milk (unsweetened, zonnatura)

  • 2 tablespoons chia seeds

  • 2 teaspoons flaxseed

  • 40 gr oatmeal

Lunch: Risotto with mushrooms

  • a few sprigs of parsley

  • 125 gr cherry tomatoes

  • 125 gr mushrooms

  • 18 gr pine nuts

  • ½ gr vegetable stock cubes (zonnatura)

  • 2.5 tablespoons olive oil

  • 1 garlic clove

  • ½ red onion

  • 75 gr basmati rice

Dinner: Quick Indian lentil soup

  • 1 tablespoon olive oil

  • 1 tablespoon oat creme fraiche

  • ¼ teaspoon baharat spices

  • ¼ teaspoon cumin powder

  • ¾ teaspoon fresh ginger

  • ½ garlic clove

  • ½ shallot

  • ½ can diced tomato

  • ½ vegetable stock cubes (zonnatura)

  • ½ can lentils

Day 7

Breakfast: Very berry smoothie

  • 250 ml water

  • 1 banana

  • 150 gr coconut yoghurt

  • 200 gr frozen berries

Lunch: Couscous with oven grilled vegetables

  • 75 gr gluten free couscous

  • 2.5 tablespoons olive oil

  • a few sprigs of fresh mint

  • ½ red chili pepper

  • 1 garlic clove

  • ½ eggplant

  • ½ red pepper

  • 25 gr olives

  • 18 gr pine nuts

  • 1 teaspoon baharat spices

Dinner: Vegetable puree with stir fried tofu

  • 1 tablespoon olive oil

  • 75 gr stirfry tofu

  • 100 gr asparagus tips

  • 1.25 rutabaga

  • 100 gr (frozen) peas

  • 1 parsnip

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