Week 1 Shopping List

FRESH/COLD

Bananas – 4
Pineapple – 1
Pear – 1
Oranges – 2
Grapes (green)
Apple – 1
Fruit of choice
Dates (pitted)
Lettuce
Dandelion greens
Tomato – 8 medium, 2 Roma
Onions (yellow) – 6
Avocados – 4
Butternut squash
Celery
Green onion/scallions
Lemons (for juice) – 4-5
Sweet potatoes – 4 medium
Carrots
Corn – 2 ears or cans
Zucchini – 3
Garlic
Chili peppers – 2-3 (yellow chili, jalapeño, or serrano pepper)
Spinach
Bell peppers – 1 orange, 2 green or red
Kale
Collards
Fennel
Ginger
Broccoli crowns
Sliced mushrooms
Fresh parsley (optional)
Fresh cilantro (optional)
Non-dairy milk (almond, coconut, cashew, soy)
Vegan shredded mozzarella cheese
Vegan cheddar cheese
Vegan mayonnaise
2 – 16 oz package tofu

DRY/CANNED

All-natural nut butter (unsweetened)
Quinoa
Bread (whole grain or GF)
15 cans beans (1 black-eyed peas, 1 fava and/or cranberry, 1 kidney/cannellini, 4 black, 1 pinto, 4 garbanzo/chickpeas, 3 white beans)
Lentils
Cashews
Walnuts
Mixed Nuts (or nut of choice)
Pumpkin seeds
Popcorn (air popped)
Capers (optional)
Vegetable stock/broth (2)
Oats
Hemp seeds/hearts
Chia seeds
Flax seeds
Maple syrup (grade B)
Artichoke hearts
2 – 24 oz cans Fire roasted tomatoes
1 – 15 oz can diced tomatoes
2 – 28 oz can diced tomatoes
1 – 16 oz package of GF penne noodles (2 if not using couscous)
Couscous
Nutritional yeast
Tahini
Tamari
Dijon mustard
Kelp granules
Corn
BBQ sauce
Cacao powder (raw)
Chocolate chips/Vegan chocolate chips