Grocery Trip

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One of the most helpful things for me when I first started nutrient-dense eating was seeing other people's grocery list.  It gave me ideas for meals and new ways to prepare the list. The way I prepare my list is like this: I plan all of my meals for the week and look at each recipe. I run down the recipe to see what items I already have and what I need to buy. I only buy exactly what I need. So, if one recipe calls for a green bell pepper and I also know I'll need one for my salads this week, I will only buy two peppers. This way, I'm bringing home exactly what I need and it prevents me from eating too much each day (mid-day snacks) because I know if I do, I won't have enough ingredients for my dinner recipes.

Also, we always buy the same amount of lettuce for the two of us each week: 2 large heads of green leaf lettuce (it's the one with the curly ends), 1 large bag of baby spinach, and 1 head of iceberg. Sometime we finish that a day or 2 before our next trip and if that's the case, I'll make a quick run to the store and grab 1 head of green leaf to get us through the next 2 days.

Look at all of that color!! Now, there are multiples of some items not shown.
Such as, I bought an entire bag of potatoes but could only fit 3 on my island.
Also, a couple things are hidden (like the iceberg, the grapes, etc), but I promise it's all there!
If it's on the list, it's on the island!

THE LIST

Produce Aisle:

2 heads green leaf

1 bag spinach

1 head iceberg

Grapes

1 box Strawberries

Semi-green Bananas

3 apples

2 pears

1 yellow squash

2 green zucchinis

Batch of fresh parsley

1 medium eggplant

1 avocado

2 cucumbers

5 small tomatoes

Bag of russet potatoes

1 pound string beans

Medium bag of carrots

3 onions

3 green bell peppers

1 yellow "

1 red "

Shitake mushrooms

1 bag sun-dried tomatoes

Other Aisles:

Thyme leaves

2 cans kidney beans

1 can black beans

2 cans corn

1 jar of natural tomato sauce (for chili)

1 box natural vegetable broth

Nayonaise (soy based & vegan Mayo used as a base for some of my salad dressings)

1 cup walnuts

1 box Quinoa
Dozen brown eggs (for mike)

(Notice, I only go to three other aisles other than the produce aisle.)

Our meals for this week:

Breakfast: Lacey- oatmeal & piece of fruit and fruit smoothie, Mike- eggs

Lunch: Salad, Soup, Quinoa Tabbouleh, or String Bean & Squash Medley

Dinners: Veggie Pot Pie

            Veggie Chili

            Sushi

            Eggplant Ravioli with Zucchini 'pasta'

            Macadamia nut & Sun-dried Tomato Pesto on Spinach Wrap & veggies

            Leftovers

Happy healthy shopping!

-Lacey