My Grocery list for the week!

This evening I decided to share my grocery list for my husband and I. We just got back into town from a week and a half trip in Florida with family and friends and I started to think about meal planning over our flight back. I am always excited to get back to real food and gain full control of my intake. I enjoyed my travels and always do my best to navigate restaurants using “farm to table” as a search term for yelp and finding my local coop or whole foods, but being home and able to plan is something I truly value and enjoy!

Below is the grocery list I emailed my husband. Be mindful we have some pantry staples, fresh herbs growing, produce from friends, etc. to fill the void but this is how we break things down and the amount of focused entrees. We fill in the remaining spaces with egg and veggie scrambles, fermented veggies, and smoothies (of which we probably each have daily in various forms). Enjoy and if you want more structure and meal planning inspiration, consider our cookbook with a 12-week meal plan and over 100 gluten-free Real Food recipes!

Proteins:
2-3# grassfed beef shoulder or rump (for pot roast)
1.5# of grassfed ground beef
1.5# of white fish (wild-caught, may hold on buying this until Wed)

Dairy/Eggs:

greek yogurt

white Italian cheese blend

pasture-rasied eggs

parmesan cheese, raw aged

gouda, raw aged

Produce:

3-4 fruits (2 choices)

Spaghetti squash 1 large or 2 small

thyme

carrots

curly kale

baby spinach

avocado, 3

cabbage

cilantro

lime

dates

red onion

yellow onion

cherry tomatoes

cucumber

flat Italian parsley

Other Smoothie stuff: greens, frozen fruit, ginger, etc.

DINNER MENU:

Pot roast with carrots, kale, and other veggies

Spaghetti squash casserole

white fish with lime, cilantro and avocado, cucumber, tomato salad

ALI LUNCHES:

Skipjack tuna in 1/2 avocado with diced red onion, ACV, or left over avo, cucumber, tomato salad

Cacao Almond butter whey smoothie

cabbage slaw topped with green goddess dressing add sprouted chickpeas

BREAKFASTS:

egg/veggie scramble

frittata

smoothies

greek yogurt and fruit with cinnamon and walnuts

SNACKS:

Fruit/nuts

veggies with hummus

herb roasted nuts