Week 2 - Grocery

Sunday Dinner - Sunday Lunch

Staples:
Almond Flour: 2 1/2 cups
Almond Meal: 1 cup
Arrowroot Flour: 5/8 cup,
Baking Soda: 1/2 tsp
Basil, Dried: 1 TBSP
Cayenne Pepper: 1/8 tsp
Chili Powder: 2 TBSP, 1 tsp
Coconut Aminos: 2 TSBP
Coconut Flour: 1 tsp
Coconut Oil: 3/4 cup
Coriander, Ground: 1/2 tsp
Cumin, Ground: 3/4 tsp
Garlic, Minced: 3 TBSP
Garlic Powder: 1/8 tsp
Olive Oil: 7/8 cup
Pepper, Black: 1 1/4 tsp
Red Pepper Flakes: 1 TBSP
Rosemary, chopped: 1 TBSP
Salt: 3 3/4 tsp
Onion Powder: 1/8 tsp
Oregano, Dried: 1 tsp
Stevia: 2 pkts
Thyme, Dried: 1 tsp

Misc. Grocery:
Almond Butter (no sugar): 2 TBSP
Chicken Broth: 4 cups
Coconut Milk: 2 cup, 1 TBSP
Coconut, Shredded: 1 1/4 cup
Eggs: 16
Lime Juice: 1 tsp
Pecans: 1 pkg.,
Quinoa: 2 cup
Red Curry Paste: 1/4 cup
Tomato Paste: 1/2 cup
Tomato Sauce: 4 oz.
Tomatoes, Crushed: 24.5 oz,
Vanilla Extract, No-Alcohol: 1/2 tsp

Produce:

Broccoli Florets: 1 cup 

Celery: 1 bunch

Cucumbers: 2

Eggplant: 1 med or 2 small

Ginger: 3 TBSP

Lettuce (I like Romaine): 1 sv.

Onion, Green (Scallion): 6

Onion, Red: 2 1/2

Onion, Yellow: 4 

Tomato: 4 

Avocado: 2

Pepper, Green: 3

Squash, Spaghetti: 1

Squash, Yellow: 1
Zucchini: 2

Meats:

Beef, Sirloin Steak: 2 pounds, 

Beef Stew Meat: 1 1/2 pounds

Chicken Breast, Boneless/Skinless: 2

Chicken Legs, 1 1/2 pounds

Chicken Tenders: 1 pound 

Turkey, Ground: 1 1/2 pounds,