DAY 1, 3, 5, 7 [WEEK 3]
Breakfast:
Breakfast Smoothie with peaches and raspberries
Lunch:
1 cup Dirty Black Beans & Rice
Cucumber & Red Onion salad
Snack:
2 carrots with hummus
Dinner:
1-2 cups Cauliflower & Kale Soup
Sautéed yellow squash
1/2 avocado
DAY 2, 4, 6 [WEEK 3]
Breakfast:
Breakfast Smoothie with pineapple and mango
Lunch:
6 oz chicken/fish
Large spinach salad w/ olive oil and vinegar
1 carrot
Snack:
1/2 apple with 2 tbsp cashew or almond butter
Dinner:
1-2 cups Marci's Veggie Soup
Sautéed spinach
1/2 avocado
SHOPPING LIST [WEEK 3]
1 head cauliflower
2 garlic bulbs
3 yellow onions
1 red/purple onion
3-4 apples
4-5 avocados
Celery
Carrots
Large container of spinach
4 cucumbers
6 yellow squash
1 zucchini
1 cup mushrooms
1 bunch kale
Fresh parsley
Fresh dill
Dried rosemary
Dried thyme
Dried oregano
Cajun seasoning
Chili powder
3-4 pieces of chicken or fish
3-4 pieces of chicken or fish
Cashew or almond butter
2 cups brown rice
Olive oil
Red wine vinegar
Frozen peaches, raspberries, pineapple, mango
2 cans spicy black beans (with the Mexican food at WF)
1 jar green olives (optional)
16 cups vegetable stock
Rice or almond milk
Hummus
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