Spring 28 Day Plan - Week 2, Second Half

For details of how the recipe and shopping list quantities are intended to be used over the course of the full week, refer to Week 1, First Half.

Breakfasts

Broccolini Cheddar Scramble (2 meals)
Broccolini Cheddar Scramble

Peanut Butter Chia Oatmeal with Bananas (1 meal)
Peanut Butter Chia Oatmeal with Bananas

Dinners/Lunches

Curried Peas and Tofu
Curried Peas and Tofu

Shrimp and Arugula Salad with White Beans
Shrimp and Arugula Salad with White Beans

Burrata and Pea Salad with Sardines on Wasa Crackers
Burrata and Pea Salad with Sardines on Wasa Crackers

Shopping List

Produce
1 bunch broccolini
10 oz arugula
1 pint cherry tomatoes
4 oz. sugar snap peas
2 oz. pea tendrils
2 Persian cucumbers or 1 English cucumber
0.75 oz basil
1 avocado
1 yellow onion
1 red onion
1 lime
2 lemons
1 banana

Meat and Seafood
1 lb large shrimp

Pantry Items
16 oz tofu
15 oz can cannellini beans
1 can coconut milk
10 oz frozen peas
2 cans sardines in olive oil
4 oz pine nuts

Dairy
8 eggs
2 oz cheddar
8 oz. burrata or fresh mozzarella
1 cup milk

Items on Hand from First Half of Week
1 clove garlic

Staples to Have on Hand
Wasa crackers
Brown rice or cauliflower rice
Oatmeal
Minced ginger
Capers
Chia seeds
Peanut butter
Cinnamon
Curry powder
Cumin
Olive oil
Salt
Pepper


Donna Whitlock

Donna Whitlock


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