Week Six Grocery List
With the grocery list, I am assuming you will always have olive oil, sea salt, and freshly ground black pepper on hand. Be sure to always stock these as I won't include them in the grocery list but they will be used in almost every recipe!
Pantry
Farro: 1 cup
Dates: 4 large
Honey: 1 tbsp + 2 tsp + 1 tsp
Red wine vinegar: 1 tbsp
Gluten free rice bread crumbs: 1 cup
Rice flour or brown rice flour: 1/3 cup
Dijon mustard: 2 tsp
Capers: 3 tbsp
Apple cider vinegar: 3 tbsp + 1 tsp
Harissa paste: 1-2 tbsp
Chickpeas: 1 can
Avocado oil mayo: 1/2 cup
Ground flax seeds: 1 tbsp or 2 tbsp if using flax egg for pancakes
Baking powder: 1 tsp
Baking soda: 1/2 tsp
Oats: 1.5 cups
Almond flour: 1/4 cup
Vanilla: 1 tsp
Dark chocolate chips or bar cut into chunks: 1/2 cup
Maple syrup, for serving pancakes (optional)
Avocado oil for frying fish: couple of inches
Spices
Cinnamon: 1/4 tsp
Sumac: 1 tsp
Flaky sea salt for garnishes
Produce
Garlic: 2 large bulbs
Carrots: 5-6 large
Celery: 8 stalks
Lemons: 4 large
Dill: 1 large bunch
Parsley: 1 large bunch
Cilantro: 1 large bunch
Mint: 1 small bunch
Onion: 2 large
Red onion: 1 large
Green onions: 1 bunch
Potatoes: 4 medium sized
Sweet potato: 3 large
Cucumber: 1/2 large
Green onions: 1 bunch
Shallot: 1 large
Banana: 1 large
Spring onions: 1 bunch
Peas: optional, 1 cup
Fridge
Eggs: 3 large
Yogurt, greek style, full fat: 1.5 cup
Butter: 2 tbsp
Feta: 1/2 cup (optional for broccoli farro salad)
Fish: 4, 4-5 oz pieces of halibut, haddock or cod
Chicken: 1 whole pre roasted grocery store chicken or whole, raw
Chicken necks, backs, feet (optional for broth for soup)
Extras
Garlicky vegan aioli, for tacos (if not doing goat cheese lime yogurt)