Week 6 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 6.
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:
- 1 can wild caught tuna
- 1 can pink salmon
- 1 cup chicken stock
- 1 cup tomato sauce
- ¼ cup olives, pitted
- ½ cup almonds, slivered
- 1 tbsp sesame seeds *optional
- 1 tbsp jarred capers *optional
- 1 tbsp jarred jalapeno peppers *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)
- Sesame oil
- Chili oil *optional
- Soy sauce
Herbs / Seasonings:
- Dried oregano
- Curry powder
- Cayenne pepper
- Crushed red pepper
- Sea salt
- Black pepper
Eggs, Meat, Fish & Poultry:
- 17 eggs (preferably organic, large)
- 4-oz ounce grilled or baked salmon
- 2 tilapia fillets
- 2 lb grass-fed extra-lean ground beef
- 7 small, lean pork loin chops
- 1 package lean, extra thick cut turkey bacon
- 2 boneless, skinless chicken breasts
Fresh Herbs & Produce:
- 1 small bunch rosemary
- 1 small bunch basil
- 1 small bunch thyme
- 1 small bunch dill
- 1 small bunch cilantro
- 2 inch piece of ginger
- 3 medium avocados
- 2 bunches asparagus
- 1 small container mixed greens
- 1 small container baby spinach
- 1 small head boston lettuce
- 2 lbs brussel sprouts
- 2 heads broccoli
- 2 heads cauliflower
- 1 small red cabbage
- 1 english cucumber
- 1 stalk celery
- 5 red bell peppers
- 1 pint grape tomatoes
- 2 medium tomatoes
- 3 bunches of green onions
- 1 red onion
- 4 white or yellow onions
- 3 large bulbs garlic (~15 cloves)
- 1 large bunch kale
- 1 pint white mushrooms (~1 cup)
- 1 lime
- 3 lemons
- 4 medium zucchinis
- 1 pint raspberries (optional*)