Healthy Week 5 Grocery List + What I Cooked

This is week five 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 the stew, soup and chicken marsala on Sunday and the chicken stir fry on a week night.  Cameron helped and we listened to This American Life. 

The Menu:

Chicken Marsala

Chicken + Broccoli Stir Fry

Lentil Soup

Beef + Veggie Stew

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. 

The List:

2 Yellow Onion

1 head garlic

1" ginger

8 carrots

8 stalks celery

2 stalks broccoli

2 turnips

24 oz cremini mushrooms

1 bunch asparagus

1.5 cup chopped green beans

1 bunch collard greens

1 lemon

1 sprig fresh rosemary (or 1 teaspoon dried)

2 lbs lean stew beef

4 lbs boneless, skinless chicken breast

2 quarts + 1 cup chicken stock

1.5 cup french lentils

1/2 cup marsala wine

Pantry staples you will also need for these 3 recipes: coarse kosher salt, ground black pepper, tamari soy sauce, bay leaf, rosemary, thyme, apple cider vinegar, coconut flour, olive oil, italian seasoning, arrow root powder, fish sauce, honey, garam masala spice blend, sesame oil

Paleo Week 4 Grocery List + What I Cooked (Paleo, GF, DF)

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. 

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The Menu:

Paleo Thai Chicken Collard Wraps

AIP Chicken + Dumplings

AIP Vegetable Pho-lmost

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. 

The List:

3 limes

1 english cucumber

2" ginger

1 head garlic

1 yellow onion

4 stalks celery

9 carrots

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

peanut butter

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

Paleo Week 3 Grocery List + What I Cooked

This week the menu's all Paleo. I was not messing around. I wanted clean, healthy food that would give me energy and taste great. 

This is week three 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. 

The Menu:

Paleo Collard Wraps Chicken Burritos

Paleo Egg Squares + Sweet Potato Toast

Paleo Khao Soi Paste Soup

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. 

The List:

1 bunch collard greens

2 leeks

1 bunch kale

8 oz mushrooms (brown, white or mini portobellos)

1 butternut squash

2 stalks broccoli

5 oz green beans

4 carrots

2 avocados

1 lime

1/2 head red or green cabbage 

1 bunch cilantro

1/2 head crispy lettuce (iceberg or romaine)

1/2 white onion

2 shallots

1 head garlic

2" ginger

2 lemongrass stalks

1.5 # boneless, skinless chicken breast

1 quart vegetable stock

1 14 oz tin full fat coconut milk

10 eggs

Pantry staples you will also need for these 3 recipes: coarse kosher salt, ground black pepper, turmeric, garlic powder, onion powder, fenugreek leaves, oregano, cinnamon, cumin, ground coriander, madras curry powder, szechuan peppercorns, fish sauce, tamari soy sauce or coconut aminos, maple syrup, 

Healthy Week 2 Grocery List + What I Cooked

So this one isn't AIP or even totally Paleo because of the quinoa and beans but it's healthy and delicious! It's going to be a good week - we made a lot of food and I can't wait to eat it. 

I posted the first one of these types of posts - here's a link! Again, some of my tips for grocery shopping and batch cooking are: pick a menu (I like salad for lunch and stew/soup for dinner with a midweek stir fry or taco night), 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 the slow cooker beef braise, salad components and pesto vinaigrette on Sunday evening.  Cameron made the soup on Sunday, too. It took about 2-3 hours. It's a nice, relaxing time: we listened to Here's the Thing and This American Life podcasts while we cooked and chatted. 

The Menu:

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AIP Thai Lemongrass Beef + Root Vegetables in a slow cooker (AIP, Paleo, GF, DF)

Cameron's Daikon + Mushroom Soup (AIP, Paleo, Gf, DF, Vegan)

Copycat Sweetgreen Pesto Portobello Salad Bowl (Vegan, DF, GF) + Pesto Vinaigrette

AIP Turkey Tacos + Plantain Tortillas

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. 

The grocery list: 

 3 lemongrass stalks

1 bunch basil

1 yellow onion

1 head garlic

4" ginger

4 daikon

1 celery root

1 fennel bulb

2 leeks

5 carrots

2 limes

2 bunches broccoli

2 plantains

16 oz cremini mushrooms (or mini portobellos)

about 2 cups baby bok choy

1 bin arugula

1 head iceberg lettuce (optional, for tacos)

1/2 head cabbage (optional, to serve with thai beef)

1 bunch cilantro (optional for beef braise and tacos)

2 lbs grass fed stew beef

1 lb ground turkey

1 quart beef stock

1 tin chickpeas

4 dried shitakes

Additional Staples for These Recipes: red wine vinegar, olive oil, avocado oil, kosher salt, ground black pepper, dried thyme, cumin, turmeric, quinoa, fish sauce, bay leaf, dried kafir lime leaves, star anise, cinnamon sticks, szchuan peppercorns,