Grocery List- Week 2 Day 8-14

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– olive oil
– fresh squeezed lemon juice
– 1/2 tsp. lemon zest
– 1 tsp. prepared ground mustard
– 1/2 tsp. onion powder
– 1/2 tsp. garlic powder
– 1 tsp. raw honey (melted)
– 1 pound lump crab meat
– 1/3 cup chopped green onion
– 1/3 cup white onion, chopped small
– 1/2 cup red and yellow bell pepper, chopped small
– 2 Tbsp. fresh squeezed lemon juice
– 1 large egg, whisked
– 1/3 cup Paleo mayonnaise
– 1 1/2 tsp. prepared yellow mustard
– 1/2 tsp. garlic powder
– 1 tsp. sea salt
– 1/8 tsp. cayenne pepper
– 1/3 cup almond flour (plus extra for dusting)
– 4 Tbsp. lard/bacon fat or tallow (for cooking the crab cakes)
– 6 cups baby arugula, rinsed and dried
– 1 lemon, quartered (for serving)
–  1 large egg yolk
–  1/4 teaspoon salt
–  1/4 teaspoon Dijon mustard
–  1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
–  3/4 cup macadamia nut oil or avocado oil2 large chicken breasts, cut into bite-size pieces
1 lb andouille sausage, cut into ¼ inch thick slices
1/4 cup olive oil
1 cup onion, chopped
1 large bell pepper, chopped
2 cloves of garlic, minced crushed
1 14.5 oz can diced tomatoes, undrained
1.5 cups chicken stock
1/2 tsp dried leaf thyme
1 tbsp parsley (fresh is preferable, but dried will do in a pinch!)
1 tsp chili powder
1 large head of cauliflower
2 cups shelled, deveined and cleaned shrimp
Salt and pepper to taste

1 lb beef for stew chunks
1- 28 oz can of peeled whole tomatoes
–  1 – 6 oz can of tomato puree
–  1 cup mushrooms
–  sliced 1 cup chopped spinach
–  frozen 1/2 onion
–  chopped 3 cloves garlic
–  minced 1 tsp dried basil
–  1 tsp dried parsley
–  3/4 tsp chili powder
–  1/2 tsp pepper a few shakes of salt (optional)
 2 cups Almond meal
2 eggs
2 tsp oil
1/2 lb boneless, skinless chicken breast -1″ strips
3/4 cup Frank’s Red Hot Original
1 tbsp coconut oil
2 tbsp ghee, room temperature
3 sweet potatoes
Kosher salt
Freshly ground pepper
2 tsp finely grated lime zest
Pinch of cayenne pepper
1/4 cup- extra virgin olive oil
1/4 cup chopped cilantro
1 whole chicken
Spice rub mix (I use a combo of paprika, garlic/onion powder, cumin, cayenne, salt and pepper)
1 lemon – cut in half
4 cloves of fresh garlic
Fresh herbs (rosemary and thyme work well)
Loads of Brussel’s sprouts, celery root, onion and leek
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/2 teaspoon black pepper
4 six ounce white fish filets (cod, sole, snapper, or tilapia)
2/3 cup whole nuts (almonds, pecans, walnuts, or hazelnuts)
1/2 cup brown mustard
1 teaspoon paprika
1 teaspoon chipotle chili powder
1/2 teaspoon cinnamon
1 1/2 tablespoons coconut oil
freshly ground black pepper and sea salt to taste
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