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Monday

Lunch – Kidney Bean and Fennel Salad
Dinner – Stuffed Portobello Mushrooms with Avocado, Cucumber and Tomato Salad

Tuesday

Lunch – Rainbow Kale Salad
Dinner – Thai Red Coconut Curry with Bok Choy and Shitake Mushroom

Wednesday

Lunch – Leftovers from dinner
Dinner – Stuffed Bell Peppers with Spicy Quinoa Salad

Thursday

Lunch – Leftovers from dinner
Dinner – Collards with Lentils with Asparagus and Potato Salad

Friday

Lunch – Leftovers from dinner
Dinner – Quiche with Mixed Greens Salad

Breakfast – All our smoothies are great options for breakfast.  You can view them all in our Smoothies Category

****Recipes with hyperlink are existing recipes.  Recipes with no hyperlink are NEW recipes! Stay posted!

SHOPPING LIST

  • 1 bulb fennel
  • 1 package cherry tomatoes
  • 1 red onion
  • 1 bulb garlic
  • fresh lemons and limes
  • 1 bunch parsley
  • 1 bunch cilantro
  • 4 portobello mushrooms
  • 4-5 tomatoes
  • 1 package fresh basil
  • 2 avocado
  • 2 cucumbers
  • 1 bunch kale
  • 4 tangerines
  • 4 red bell peppers
  • 1 red cabbage
  • 1 package tofu
  • 4 green peppers
  • 1 bag onions
  • 1 ginger root
  • kaffir lime leaves (if available)
  • 2-3 red chilies
  • 2 bunches baby bok choy or 1 bunch regular bok choy
  • 1 package shitake mushroom
  • 1 bunch green onions
  • 2-3 green chilies
  • 1 bunch collard greens
  • 1 bunch asparagus
  • 1 bag red or russet potatoes
  • 1 package mixed greens
  • 1 can kidney beans
  • bread crumbs
  • sunflower seeds
  • dijon mushroom
  • balsamic vinegar
  • 1 can coconut milk
  • tomato paste or 1 small can tomato puree
  • 1 bottle soy sauce
  • sesame seed oil
  • coconut oil
  • 1 bottle braggs aminos (soy sauce alternative)
  • 1 can diced tomatoes
  • organic butter
  • quinoa
  • organic eggs
  • feta cheese (optional)
  • red lentils

Pantry Items

  • garam masala
  • italian seasoning
  • sesame seeds
  • sea salt
  • black pepper
  • paprika
  • red chili powder
  • tumeric
  • cinammon
  • nutmeg
  • ground cumin
  • ground coriander seeds