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Week Four Shopping List



                       VEGETABLES
                                    1
                       ƒ ƒAsparagus (3 ⁄ 2 pounds)   ƒ ƒJalapeño pepper (1)
                       ƒ ƒAvocados (2)               ƒ ƒOnions (3)
                       ƒ ƒBaby spinach, fresh        ƒ ƒPotatoes, new (2 pounds)
                         (one 10-ounce bag)          ƒ ƒTomatoes (9)
                       ƒ ƒCorn (5 ears)              ƒ ƒVegetables, stir-fry mix,
                       ƒ ƒCucumbers (2)                without sauce, frozen
                       ƒ ƒLettuce, romaine (2 heads)   (one 12-ounce bag)
                                     1
                       ƒ ƒMushrooms (1 ⁄ 2 pounds)
                       HERBS AND SPICES

                       ƒ ƒBasil (1 bunch)            ƒ ƒGarlic cloves (2 heads)
                       ƒ ƒCilantro (1 bunch)         ƒ ƒGinger (2-inch piece)
                       ƒ ƒMint (1 bunch)

                       GRAINS
                       ƒ ƒBread, sprouted-grain,     ƒ ƒTortillas, sprouted-grain
                         frozen (1 loaf)               or 100% whole-wheat
                       ƒ ƒNoodles, brown rice          (eight 6-inch)
                         (one 8-ounce package)

                       FRUIT

                       ƒ ƒApples (6)                 ƒ ƒPeaches (3)
                       ƒ ƒBanana (1)                 ƒ ƒPeaches, slices, frozen
                       ƒ ƒBlueberries (1 quart)        (one 16-ounce bag)
                       ƒ ƒLemon (1)                  ƒ ƒStrawberries (1 pint)
                       ƒ ƒLimes (2)

                       MEAT AND FISH
                       ƒ ƒBacon, uncured (6 slices)  ƒ ƒShrimp, large, deveined and
                                                               1
                       ƒ ƒChicken breasts, boneless,   peeled (2 ⁄ 2 pounds)
                         skinless (6)                ƒ ƒSteak, flank (2 pounds)
                       ƒ ƒPork tenderloin (3 pounds)







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