Clean Eating

Clean Eating JUNE 2016

Your Cook Once SHOPPING LIST PANTRY

PRODUCE

1 13.5-oz can coconut milk

1 bunch asparagus

3 cups of grain of your

2 small beets

choice (brown rice, quinoa and millet are great options)

19 oz macadamia nuts

1 15-oz BPA-free can navy beans

1 cup unsweetened, dried sliced coconut or coconut flakes

2 cups wheat berries

2 15-oz BPA-free cans white kidney beans

Vegetables for dipping

1 cucumber

(radishes, cucumbers and carrots)

Vegetables for tempeh side or stir-fry (broccoli, cauliflower and snap peas)

1 each green and yellow zucchini

1 lb fingerling potatoes

MEAT ALTERNATIVES

2 large carrots

1 pint cherry tomatoes

1 tomato

for tempeh side

1 head garlic

1 cup green peas (fresh or frozen)

5 lemons

2 cups raspberries

1 red onion

1 head romaine lettuce

2 shallots

1 pint strawberries

1/2 cup sunflower sprouts

9 oz organic tempeh

PANTRY STAPLES

Sea salt

Ground black pepper

Dijon mustard

Dried thyme

Extra-virgin olive oil

Favorite whole-grain or

seed cracker

Grape seed oil

Pure maple syrup

FRESH HERBS

Reduced-sodium tamari

½ bunch fresh dill

Sauerkraut

¼ bunch of basil, optional

Smoked paprika

¼ bunch chives, optional

Low-sodium soy sauce

½ bunch of parsley

Whole-grain bread or

JUICE

17 oz pomegranate juice

whole-grain rye bread and/ or bagels