Week 10 Shopping List
The shopping list below details the ingredients needed to make the breakfast, lunch and dinner meals listed in the Sugar Balance Program: Week 10.
Serving size for listed ingredients: 1 person
*adjust quantities by multiplying by number of people for the week if you are planning on having your family eating the same meal plan
Pantry Items (always have on hand!)
Pantry
- 2 cans wild caught tuna
- 1 cup low sodium chicken stock (or no salt / low salt bouillon cubes)
- 1 tbsp pesto of your choice
- 1 cup tomato sauce (check ingredients or no added sugar or oil)
- 1 can (8 oz) crush tomatoes with their juices
- 1 tbsp tomato paste
- ¼ cup olives, pitted and halved
- ¼ cup almond milk (or other non-dairy milk) *optional
- 1 Tbsp capers *optional
- 1 Tbsp jalapeno peppers, jarred *optional
- 1 teaspoon sesame seeds (black or white) *optional
Oils & Condiments
- Natural mayonnaise
- Apple cider vinegar
- Dijon mustard
- White wine vinegar
- Stevia (liquid or pourable powder variety)
- Olive oil (or other healthy oil like avocado oil, coconut oil)
Herbs / Seasonings
- Dried oregano
- Dried italian parsley
- Garlic powder
- Onion powder
- Cumin
- Coriander
- Paprika
- Red pepper flakes
- Cayenne pepper
- Ground ginger
- Thyme
- Turmeric
- Curry powder
- Ground cloves
- Arrowroot powder (or cornstarch)
- Sea salt
- Black pepper
Eggs, Meat, Fish & Poultry
- 14 large eggs
- 1 salmon fillets (6oz)
- 2 tilapia fillets (3 oz each)
- 6 boneless chicken breasts
- 1/2 lb lean ground turkey (8-10 oz)
- 3 small pork scallops (10½ ounces/300 g total)
- 1 medium pork steaks (about 150 g / 4-5 oz)
Fresh Herbs & Produce
- 2 large bunches cilantro
- 1 bunch green onion
- 3 medium red onions
- 4 yellow large or white onions
- 2 heads of garlic (~12 cloves)
- 3 lemons
- 4 limes
- 1 pint cherry tomatoes
- 4 large tomatoes
- 3 bunches asparagus
- 5 avocados
- 2 small heads of cauliflower
- 1 stalk celery
- 1 medium white cabbage,
- 1 small container baby spinach
- 5 broccolini stalks
- 2 english cucumbers
- 1 large head of leafy kale
- 2 cups white mushrooms
- 2 portobello mushrooms
- 5 red or yellow bell peppers
- 1 long red chilli
- 2 medium zucchinis