Menu Items
- Healthy Mexican Zucchini Boats
- Mexican Quinoa
- Garden Vegetable Pie
- Moroccan Cauliflower Chickpea Pitas with Tzatziki Sauce
- Corn, Avocado, and Black Bean Salad
- Vegetable Spaghetti Alfredo
- Veggie Tacos with Avocado Cream Sauce
- Mexican Rice & Cantina Beans
- Fast & Easy Broccoli Quiche
- Frozen Blueberry Yogurt Bars
.
Shopping List
FRESH PRODUCE:
14 large zucchini
6 medium red peppers
6 small red onions (3 large)
2 jalapenos
4 large tomatoes
4 yellow squash
2 head cauliflower
1 cucumber
11 garlic cloves
3 small containers cherry tomatoes
5 avocados
4 medium yellow onion
2 large eggplant
3 head broccoli
4 lemons
1 bunch kale
2 ears sweet corn
FRESH HERBS:
1 large bunch fresh cilantro
1 container fresh basil
1 T. fresh rosemary
1 T. fresh oregano
DRIED HERBS:
3 T. cumin
1½ t. ground chili powder
1 t. smoked paprika
1 T. garlic powder
1½ t. ground coriander
1½ t. dill
FROZEN ITEMS:
3 9-inch deep-dish pie shells
2¼ c. frozen corn
2 c. blueberries
PANTRY ITEMS:
Extra virgin olive oil
2 T. honey or agave
2 c. quinoa
1 c. long-grain brown rice
6 c. organic vegetable broth
25 oz. whole-wheat spaghetti noodles
Kosher salt
Ground black pepper
CANNED GOODS:
2 15-oz. can black beans
1 15-oz. can pinto beans
1 c. salsa
1 14-oz. can of chickpeas
1 8-oz. can tomato sauce
1 T. tomato paste
REFRIGERATED ITEMS:
2½ c. cheddar cheese, shredded
12 oz. white cheddar cheese, shredded
1½ c. mozzarella cheese, shredded
4½ c. Parmesan cheese, freshly grated
8 oz. Feta cheese
2 sticks (8 oz.) unsalted butter
2 c. heavy cream
10 large eggs
2 c. half & half
3¾ c. plain Greek yogurt
BAKERY:
6 whole-wheat flatbreads
1 package of pita chips
1 loaf of Italian bread
16 corn tortillas
Download week one menu plan & shopping list here:
