MONDAY
Breakfast: Nut Medley Granola (here)
Snack: Bacon-Cheese Deviled Eggs (2) (here)
Lunch: Chicken-Avocado Lettuce Wraps (here)
Snack: Creamy Cinnamon Smoothie (here)
Dinner: Lamb Leg with Sun-Dried Tomato Pesto (here) and Cheesy Mashed Cauliflower (here)
TUESDAY
Breakfast: Peanut Butter Cup Smoothie (here)
Snack: Walnut Herb-Crusted Goat Cheese (here)
Lunch: Cauliflower-Cheddar Soup (here)
Snack: Bacon-Cheese Deviled Eggs (2)(here)
Dinner: Lamb Leg with Sun-Dried Tomato Pesto (leftovers) (here) and Sautéed Crispy Zucchini (here)
WEDNESDAY
Breakfast: Avocado and Eggs
Snack: Spinach-Blueberry Smoothie
Lunch: Cauliflower Cheddar Soup (leftovers)
Snack: Nutty Shortbread Cookies
Dinner: Baked Coconut Haddock and Brussels Sprouts Casserole
THURSDAY
Breakfast: Lemon-Cashew Smoothie
Snack: Almond Butter Fudge (2)
Lunch: BLT Salad
Snack: Bacon-Pepper Fat Bombs
Dinner: Roasted Pork Loin with Grainy Mustard Sauce and Golden Rosti
FRIDAY
Breakfast: Berry Green Smoothie
Snack: Bacon-Pepper Fat Bombs (2)
Lunch: Roasted Pork Loin with Grainy Mustard Sauce (leftovers)
Snack: Vanilla-Almond Ice Pops
Dinner: Turkey Meatloaf and Golden Rosti
SATURDAY
Breakfast: Breakfast Bake
Snack: Creamy Cinnamon Smoothie
Lunch: Turkey Meatloaf (leftovers)
Snack: Nutty Shortbread Cookies
Dinner: Cheesy Garlic Salmon and Garlicky Green Beans
SUNDAY
Breakfast: Nut Medley Granola
Snack: Smoked Salmon Fat Bombs
Lunch: Breakfast Bake
Snack: Almond Butter Fudge (2)
Dinner: Chicken Bacon Burger and Portobello Mushroom Pizza
WEEK 1 SHOPPING LIST
MEAT AND SEAFOOD
Bacon (44 slices)
Chicken breast, boneless (6
ounces) Chicken, ground (1
pound)
Haddock fillets, 4 boneless (5 ounces each)
Lamb leg (2 pounds)
Pork loin roast, boneless (2
pounds) Salmon fillets, 4
boneless (5 ounces each) Salmon,
smoked (2 ounces)
Sausage, preservative-free or homemade
(1 pound) Turkey, ground (1½ pounds)
DAIRY, DAIRY ALTERNATIVES, AND EGGS
Almond milk (2
cups) Asiago
cheese (½ cup)
Butter (2 cups)
Cashew milk, unsweetened
(1 cup) Cheddar cheese,
shredded (2¼ cups)
Coconut cream (¾ cup)
Coconut milk beverage (3
cups) Cream cheese
(5ounces)
Eggs (20)
Goat cheese (12ounces)
Heavy (whipping) cream
(5⅓ cups) Mozzarella cheese,
shredded (1 cup) Parmesan
cheese (1cup)
Swiss cheese (1¼ cups)
PRODUCE
Acorn squash (1)
Avocados (4)
Basil, fresh (1 bunch)
Blueberries (1 pint) Boston
lettuce (2 heads) Brussels
sprouts (1 pound)
Cauliflower(2)
Celeriac (1)
English cucumber (1)
Garlic cloves (12) Green
beans (1 pound) Kale (2
ounces)
Lemons (2)
Mint sprigs, fresh (1 bunch)
Onion, sweet (1)
Oregano, fresh (1 bunch)
Parsley, fresh (1 bunch)
Portobello mushrooms (4)
Raspberries (1 pint)
Spaghetti squash (1)
Spinach (1 cup)
Thyme, fresh (1
bunch) Tomato(2)
Zucchini (4)
CANNED AND BOTTLED ITEMS
Almond butter (2
cups) Chicken stock
(4 cups) Coconut
milk (2 cups)
Coconut oil (2cups)
Dijon mustard (½
teaspoon) Grainy
mustard (3 tablespoons)
Mayonnaise (⅔cup)
Olive oil (1 cup)
Olive oil, extra-virgin (2
tablespoons) Red wine vinegar
(2 tablespoons) Stevia, liquid
(30 drops)
Sun-dried tomatoes packed in oil (1
cup) Vanilla extract, alcohol-free (2
teaspoons)
PANTRY ITEMS
Almonds, ground (1¾
cup) Almonds, sliced
(1 cup) Black pepper,
freshly ground
Cinnamon, ground (3 teaspoons)
Coconut, shredded unsweetened
(4 cups) Hazelnuts, ground
(¾cup)
Nutmeg, ground (1
teaspoon) Peanut butter
(2tablespoons)
Pine nuts (¼ cup)
Protein powder, chocolate (2
tablespoons) Protein powder,
plain (4 tablespoons) Protein
powder, vanilla (8 tablespoons)
Pumpkin seeds, raw (½ cup)
Sea salt
Sesame seeds (1
teaspoon) Sunflower
seeds, raw (1¼ cups)
Sweetener, granulated (⅔
cup) Vanilla bean (2)
Walnuts, chopped (10 ounces)
MONDAY
Breakfast: Berry Green Smoothie Snack: Nutty Shortbread CookiesLunch: Chicken-Avocado Lettuce Wraps Snack: Crispy Parmesan Crackers
Dinner: Baked Coconut Haddock and Brussels Sprouts Casserole
TUESDAY
Breakfast: Nut Medley Granola
Snack: Vanilla-Almond Ice Pops
Lunch: Crab Salad–Stuffed Avocado Snack: Chocolate-Coconut Treats (2)
Dinner: Lamb Leg with Sun-Dried Tomato Pesto and Brussels Sprouts Casserole
WEDNESDAY
Breakfast: Peanut Butter Cup Smoothie Snack: Crispy Parmesan Crackers
Lunch: BLT Salad
Snack: Smoked Salmon Fat Bombs
Dinner: Lamb Leg with Sun-Dried Tomato Pesto (leftovers) and Cheesy Mashed Cauliflower
THURSDAY
Breakfast: Avocado and Eggs
Snack: Almond Butter Fudge (2)
Lunch: Cauliflower-Cheddar Soup Snack: Berry Green Smoothie
Dinner: Herb Butter Scallops and Pesto Zucchini Noodles
FRIDAY
Breakfast: Lemon-Cashew Smoothie
Snack: Peanut Butter Mousse
Lunch: Cauliflower-Cheddar Soup (leftovers)
Snack: Chocolate-Coconut Treat
Dinner: Roasted Pork Loin with Grainy Mustard Sauce and Mushrooms with Camembert
SATURDAY
Breakfast: Breakfast Bake
Snack: Queso Dip
Lunch: Roasted Pork Loin with Grainy Mustard Sauce (leftovers)
Snack: Almond Butter Fudge (3)
Dinner: Lemon Butter Chicken andSautéed Asparagus with Walnuts
SUNDAY
Breakfast: Nut Medley Granola
Snack: Chicken-Avocado Lettuce Wraps
Lunch: Breakfast Bake
Snack: Raspberry Cheesecake with ¼ cup whipped cream*
Dinner: Turkey Meatloaf and Creamed Spinach
*Add a dollop of freshly whipped cream to your Raspberry Cheesecake
WEEK 2 SHOPPING LIST
MEAT AND SEAFOOD
Bacon (14 slices)
Chicken breast, 2 boneless (6 ounces
each) Chicken thighs, bone-in, skin-on
Dungeness crab meat (4½ ounces)
Haddock fillets, 4 boneless (5
ounces each) Lamb leg (2pounds)
Pork loin roast, boneless (2 pounds)
Sausage, preservative-free or homemade
(1 pound) Sea scallops (1 pound)
Turkey, ground (1½ pounds)
DAIRY, DAIRY ALTERNATIVES, AND EGGS
Almond milk (2 cups)
Butter (1¼ cups)
Camembert cheese (4 ounces)
Cashew milk, unsweetened
(1 cup) Cheddar cheese (13
ounces) Coconut cream (¾
cup)
Coconut milk beverage
(½ cup) Cream cheese
(1¾ cups)
Eggs (20)
Goat cheese (2 ounces)
Heavy (whipping) cream
(6⅓ cups) Parmesan cheese
(10 ounces) Swiss cheese
(4ounces)
PRODUCE
Asparagus (¾ pound)
Avocados(4)
Basil, fresh (1 bunch)
Bell pepper, red (1)
Boston lettuce (2
heads) Brussels
sprouts (1pound)
Button mushrooms (1
pound) Cauliflower (2)
Cilantro (1 bunch)
English cucumber (1)
Garlic cloves (10)
Jalapeño pepper (1)
Kale (1 bunch)
Lemons (3)
Onions, sweet (2)
Oregano, fresh (1
bunch) Parsley,
fresh (1 bunch)
Raspberries (2 pints)
Scallion (1)
Spaghetti squash (1)
Spinach (3 ounces)
Thyme, fresh (1
bunch) Tomato (1)
Zucchini (4)
CANNED AND BOTTLED ITEMS
Almond butter (2
cups) Chicken stock
(4¾ cups) Coconut
oil (1¾ cups)
Grainy mustard (3 tablespoons)
Mayonnaise (⅓ cup)
Olive oil (½ cup)
Olive oil, extra-virgin (6
tablespoons) Red wine vinegar
(2 tablespoons) Stevia, liquid
(18 drops)
Sun-dried tomatoes packed in oil (1 cup)
Vanilla extract, alcohol-free (2 teaspoons)
PANTRY ITEMS
Almond flour (1½ cups)
Almonds, sliced (1 cup)
Baking powder (½
teaspoon) Black pepper,
freshly ground Cayenne
pepper (¼ teaspoon)
Cinnamon, ground (1
teaspoon) Cocoa powder
(¼cup)
Coconut, shredded unsweetened (3¼
cups) Hazelnuts, ground (¼ cup)
Nutmeg, ground (1
teaspoon) Nutritional
yeast (2 teaspoons)
Onion powder (½
teaspoon) Peanut butter
(6 tablespoons) Pine nuts
(¼ cup)
Protein powder, chocolate (2
tablespoons) Protein powder,
plain (2 tablespoons) Protein
powder, vanilla (2 tablespoons)
Pumpkin seeds (½ cup)
Sea salt
Sesame seeds (1
teaspoon) Sunflower
seeds (1 cup) Sweetener,
granulated (¼ cup)
Walnuts, chopped (1 cup)