I wanted some serious comfort food and that's exactly what I made. Paleo friendly, of course.
This is week four of my batch cooking posts. The first one has a more in depth on tips and tricks - here's a link! Again, some of my tips for grocery shopping and batch cooking are: pick a menu, inventory the fridge/pantry and write a shopping list that is organized by departments in the grocery store.
Recipes will be posted this week and linked. I prepared everything on Sunday evening. Cameron helped and we listened to S Town podcast and music.
And my snacks: plantain chips, tigernuts, unsweetened dried fruit, green apples with cinnamon, baby carrots, grapes, veggie snacks, smoothies (Chocolate Cherry!), canned tuna, blanched broccoli, curry cauliflower, Anita's coconut yogurt, sliced deli meats, hummus, roasted peas and avocado with lime juice, s+p. These things always get added to the list as needed and are not included in the main list below.
1 english cucumber
1 head garlic
1 yellow onion
4 stalks celery
6 oz sliced mushrooms
6 oz green beans
1/2 head small red cabbage
10oz sugar snaps peas
1 bunch mint
1 bunch cilantro
about 2 bunches collard green leaves (around 18 leaves total)
3 lbs boneless skinless chicken breast
2 quarts beef stock
2 quarts chicken stock
8 oz tofu skin knots
Pantry staples you will also need for these 3 recipes: coarse kosher salt, ground black pepper, tamarind soy sauce or coconut aminos, fish sauce, maple syrup, 3 anise pods, 1 cinnamon stick, 3 cloves, teaspoon coriander seeds, coconut flour, arrowroot flour, cream of tartar, baking soda, dried thyme, bay leaf, dried parsley, olive oil