Week 3 - Groceries

Sunday Dinner - Sunday Lunch

(We had leftovers for Sunday Dinner!)

Staples: 
Almond Flour: 2 cups
Arrowroot Flour: 1/2 cup,
Baking Powder: 2 1/2 tsp
Basil: 2 tsp
Chili Powder: 2 tsp,
Coconut Flour: 1/2 cup
Coconut Oil: 1 cup, 1 TBSP, 2 tsp,
Cumin, ground: 2 tsp,
Curry Powder: 1 TBSP
Garlic, Minced: 1/4 cup
Garlic Powder: 4 tsp
Ginger: 1 TBSP
Marjoram: 1 tsp
Onion Powder: 3 tsp
Oregano: 3 tsp
Paprika, Smoked: 2 tsp
Pepper, Black: 1 1/2 tsp
Poultry Seasoning: 1 TBSP,
Salt: 3 1/4 tsp

Misc. Grocery
Almond Butter: 2 TBSP,
Almonds, Sliced: 1/4 cup
Chicken Broth: 6 cups
Coconut Butter: 1 Cup,
Coconut Milk: 4 1/4 cups
Curry, Yellow: 1 TBSP
Eggs: 14
Egg Whites: 1 1/2 cup
Lemon Juice: 2 TBSP,
Nutritional Yeast: 3 TBSP,
Quinoa: 1 cup, 1 cup
Salsa: 1/4 cup
Stevia, powder: dash,
Tomatoes, Crushed: 14 oz
Tomato Paste: 6 oz.,
Vitamin C Crystals (optional): 1/2 tsp

Produce:
Broccoli Florets: 4 cups
Brussel Sprouts: 8 oz
Lime: 2 1/2
Onion, Red: 1
Onion, Yellow: 2 1/2
Pepper, Green: 2
Spinach, Baby: 8 oz
Tomatoes: 5
Zucchini: 3

Meat: 
Beef, Lean Ground: 1 pound
Chicken Breasts, Boneless/Skinless: 3
Chicken Drumsticks: 1 pound,
Chicken Thighs, Boneless/Skinless: 1 1/2 pounds,
Chicken, Ground Italian Sausage: 1 pound
New York Strip Steaks: 2