So, what have we got on tap for this next week of meals? Well I’ve put together a shopping list that includes all ingredients for dinners and lunch, and some optional items if you plan to add in breakfast items. I of course added in at least one baked good, because I love sweets and try to have at least something every week on hand to tend to my cravings!
Shopping List for the Week
Lunch/Dinner Ingredients
- Produce
- 8 oz mushrooms
- 1 can sliced Pepperoncini
- 1 yellow onion
- 1 red onion
- 1 bunch kale
- 1 head of garlic, or use ground
- 1 head cauliflower
- 1 head broccoli
- 2-3 red bell peppers
- 1 green bell pepper
- 3 carrots
- 1 lime
- 1/2 cup frozen or fresh corn
- 1 avocado
- Proteins
- 1 block of tofu
- 1 lb soy chorizo or regular meat crumbled
- Grains/Beans
- 1/4 cup crackers (I use simple mills almond crackers that we have already)
- 1 everything bagel or bag of croutons
- 2 cups brown rice
- 2 cups black beans, or 2 cans
- 2 cups white beans, or 2 cans
- 1 loaf sourdough
- Baked Goods
- 1/2 cup whole wheat flour
- 2 1/2 cup all purpose flour
- 1/2 cup active dry yeast
- 3 tsp baking powder
- 2 teaspoon cornstarch or arrowroot starch
- Cocoa powder or cacao powder
- vanilla extract
- Pasta
- 1 lb penne or spiral pasta
- Dairy/Non-Dairy
- 4 oz mozzarella cheese
- 2 tbsp butter
- 1 3/4 cup almond milk
- 1/2 cup sharp cheddar cheese
- 2 eggs
- 2 oz Parmesan cheese
- Seasonings
- Italian seasoning
- 2-3 tablespoons nutritional yeast
- Ground thyme
- 1 bunch thai basil (optional)
- Condiments & Oils/ Sauces
- 1/4 cup pesto or red sauce
- 1 cup vegetable broth
- 1 can coconut milk
- 3 tablespoons red curry paste
- 4 tablespoons honey
- 1 tablespoon soy sauce
- 3/4 cup peanut butter or another nut butter
- maple syrup
- Coconut oil
- Olive oil
- 1 cup salsa
- 1 can diced tomatoes
- apple cider vinegar
- Caesar dressing, I like Primal Kitchen’s Vegan Caesar dressing
Breakfast Ingredients, if adding into shopping list:
- 1.5 cups steel cut oats
- 5 cups Almond Milk
- 1 bag of frozen spinach
- 1 bag of frozen fruit (peaches, mango, blueberries or pineapple)
- 1 cup of chia seeds
- Cinnamon
- Protein powder, optional
- Greek Yogurt
Weekly Menu
Breakfast:
I tend to trade off between overnight oats and smoothies throughout the week. Mix and match, add toppings, that’s what I love most about breakfast, it’s whatever you are craving!
- Go-To Overnight Oats
- Green Smoothie
- Yogurt, granola and fruit
Lunch:
Most of the week, we tend to try and eat leftovers from dinner but occasionally there are days we want something else or run out of leftovers, so this week I will make a big batch of black beans to have on hand for various taco bowls or my favorite tacos.
- Leftovers
- Salad with fixings
- Fixings to include chickpeas, avocado, and chopped up veggies like peppers, carrots and cucumber
- Dressing: Tahini dressing from Magic salad or low sugar store bought dressing
Dinner:
Sunday: Homemade Mushroom and Pepper Pizza night! *Dough recipe here.
Monday: Kale Caesar Salad (*kale, bagel croutons, park, and Primal Kitchen’s vegan caesar dressing) + Mia’s Baked Cauliflower Mac & Cheese
Tuesday: My Taco Bake
Wednesday: Flex Night/ Take Out or roasted veggie skillet for an easy night
Thursday: Jessica’s Thai Red Curry with Tofu
Friday: Nick’s Savory Beans and Sourdough (recipe to be posted on instagram)
Saturday: My Everyday Pancakes for Breakfast for Dinner
