Weekly Grocery List
(Note: I was cooking for two people for every dinner with the hope/expectation of leftovers for lunches)
Produce: Fruits and Veggies
Sweet Potatoes (6)
Potatoes (1 bag)
Peppers (1 Red, 1 Yellow, 1 Orange)
Carrots (2 bags)
Cauliflower (2 heads)
Broccoli (2 heads)
Onions (1 bag)
Asparagus (1 bunch)
Brussels Sprouts (18-30)
Butternut Squash (1)
Apples (1 bag)
I bought whatever was fresh and available and amended my weekly meal plan to fit the purchase. If there was salmon, we’d eat salmon, if there was cod, we’d get cod. On Saturdays I would buy 2 tenderloin steaks, with the hopes of leftovers for Sunday lunch.
Coconut Oil (1 jar)
Olive Oil (1 jar)
Avocado Oil (1 jar)
Coconut Milk (1 tin)
Almond Butter – Raw (for me)
Almond Butter – Roasted (for Brian)
Hot sauce (for Brian)
Mustard (Kozliks brand, for Brian)
Tapioca Flour (I used this for one recipe I made 4 times during the 30 days)
The Kitchen Tools I Used the Most
For making zucchini, butternut squash and potatoes into noodles. This is my new favourite toy. I found it useful and fun for meals to mimic pasta meals, or just to make nests of potatoes or sweet potatoes.
A high-end kitchen knife
Being in the kitchen can be a chore if you don’t have the right tools. I have wicked knives. I use one for almost everything. It makes kitchen time better.
Tupperware and Baggies
Leftovers have been a big part of our lives since we met. Since moving to Newfoundland, Brian commutes 1.5 hours to work and needs to bring two meals and snacks with him. We have great tupperware because of this. For food prep, I used as much tupperware as possible after I would wash/peel/prep the veggies. For snacks on the go, I used baggies. I reused baggies as long as possible. Having things already prepped for meal fixing was so important to my success.