Week 1 Skin Savvy
FRESH FRUIT
4 medium apples
2 large cantaloupes
3 pints blueberries
4 medium lemons
5 medium oranges
1 large honey dew melon
1 small watermelon
2 large mangos
1 pint raspberries
1 large pineapple
2 large peaches
3 pints strawberries
1 pound Mission figs
6 large bananas
4 medium limes
FRESH VEGGIES
1 large white onion
4 large red bell peppers
23 medium plum tomatoes
6 ounces spinach leaves (enough for 4 cups)
1 bunch (6 to 8) green onions
7 medium sweet potatoes
3 large red onions
1 large avocado
1 large yellow bell pepper
4 large yellow onions
1 large butternut squash
2 medium celery ribs
4 ears of corn
1 medium jalapeno pepper
2 ounces arugula leaves (enough for 2 cups)
4 ounces mesclun lettuce mix (enough for 4 cups)
1 small head Boston lettuce
1 medium head romaine lettuce
FRESH HERBS
Mint
Tarragon
Basil leaves (enough for almost 5 cups)
Cilantro (enough for ¼ cup)
Parsley (enough for 1 full cup)
Fresh ginger (buy 2 one-inch pieces for grating)
1 whole head garlic (enough for 6 medium sized cloves)
Sage
Turmeric
DAIRY, CHEESE & EGGS
1 large container reduced fat vanilla flavored yogurt
1 (16-ounce) container reduced-fat plain yogurt
9 large eggs
4 ounces reduced-fat, grated Monterey Jack cheese (enough for 1 cup)
1 small container reduced-fat sour cream (enough for 1 cup)
2 ounces grated Parmesan cheese (enough for ½ cup)
CHECK YOUR CUPBOARD
Salt & Pepper
Ground cinnamon
Ground nutmeg
Ground oregano
Pure vanilla extract
Chili powder
Ground cumin
Kosher salt
Baking Powder
Baking Soda
Dried oregano leaves
Sesame seeds (enough for 2 tablespoons)
CONDIMENTS
Light soy sauce (enough for 1 tablespoon)
Dijon mustard (enough for 2 tablespoons)
Worcestershire sauce (enough for 1 tablespoon)
WINE & SPIRITS
Red wine (enough for ½ cup)
Brandy (enough for ¼ cup)
FLOUR & SUGAR
Whole wheat flour (enough for 1 1/3 cups)
Cornstarch (enough for 1 tablespoon)
Dark brown sugar (enough for 2 cups)
All natural sugar (enough for 3 cups)
Unbleached all-purpose flour (enough for 2 ½ cups)
Honey (enough for 1 ¼ cups, plus 2 tablespoons)
OILS & VINEGARS
Canola oil (enough for 2 cups)
Olive oil (enough for 1 ¼ cups)
Sesame oil (enough for 1 tablespoon)
Balsamic vinegar (enough for 2 tablespoons)
GRAINS
Old-fashioned rolled oats (enough for 2 cups)
Ground flaxseed (enough for ¾ cup)
Brown rice (enough for 2 cups cooked)
PANTRY BREADS
4 (10-inch) whole grain tortillas
1 (16-ounce) whole grain (French bread style) loaf
8 (6-inch) whole wheat tortillas
NUTS
Sliced almonds (enough for ¾ cup)
Chopped pecans (enough for 1/3 cup)
Toasted pecans (enough for 1/3 cup)
Chopped walnuts (enough for 1 1/2 cups)
JARS & CANS
Apple juice (enough for 1 cup)
White grape juice (enough for 1 cup)
Grapefruit juice (enough for 1 cup)
2 (7-ounce) packages skinless, boneless pink salmon
1 (12-ounce) can tuna, packed in oil
1 (8-ounce) can sliced water chestnuts
1 (14-ounce) can artichoke hearts
1 (16-ounce) can cannellini beans
1 (28-ounce) can diced tomatoes
1 (16-ounce) can black beans
Homemade chicken stock or low sodium chicken broth (enough for 2 quarts)
1 small can chipotle pepper in adobo sauce (enough for 1 pepper)
1 small jar Nicoise or other good quality olives, (enough to equal 1 cup, chopped)
Minced sun-dried tomatoes packed in oil (enough for ¼ cup)
FRESH SEAFOOD
4 (6 to 8-ounce) halibut steaks
1 (12 to 16-ounce) sea bass filet
MEAT & POULTRY
13 ounces skinless boneless chicken breast cutlets
4 boneless, skinless chicken thighs
SHOPPING DAY TIPS:
FOR: FRUIT AND YOGURT BREAKFAST PARFAITS With Granola Crunch, REMEMBER TO: Prepare granola and store in an air-tight container at room temperature for up to two weeks.
FOR: BREAKFAST BURRITOS With Red Pepper Salsa, REMEMBER TO: Prepare salsa and store in the refrigerator for up to 4 days.
FOR: ROASTED TOMATO BASIL SOUP With Sea Bass Center, REMEMBER TO: Prepare the roasted tomatoes and store in an air tight container in the refrigerator for up to 5 days.
FOR: STUFFED SWEET POTATOES With Spinach and Corn, REMEMBER TO: Bake the sweet potatoes, cool, and store in an airtight container in the refrigerator for up to 1 week.