Grocery Shop with Me

Today I wanted to go in depth on my latest grocery haul to provide you with a grocery list, cost and details on what we make from everything we get. Let me know any questions you have in the comments section!

If you listened to my most recent podcast (Episode 16. Plantbased on a Budget) I share that we shop at Trader Joe’s and our local farmer’s market to get all of our food on a budget. Yesterday I hit up TJ’s and my husband went to the farmer’s market as he was passing by it after surfing. The total we spent between the two stores was $100 and this will last us for a week for both of us.

Trader Joe’s:
Organic Kale
Dried Coconut Flakes
Dried mango (Unsulphured)
Capers
Medjool Dates (these are the BEST dates!)
Organic Raw Honey
Spicy Mustard
Organic Hummus
Organic Chickpeas

Frozen:
Broccoli x2
Acai x2 (will make 8 açaí bowls)
Organic Frozen berries x3 (I use about 1/3 of the bag per açaí bowl)
Pineapple
Organic Wild Blueberries

The Boys Farmers Market:
Apples x4 (I use 1/2 for my green smoothie)
Cantaloupe
Tomatoes x4
Cucumber
Bananas x3 bunches at different stages
Organic Mixed greens x2
Lemons x4
Avocados x4
Garlic x2
Green beans
Brussel sprouts
Bok choy x3
Organic yellow potatoes
Portobello Mushrooms x2 large
Button mushrooms
Peppers x2
Zucchini x2
Squash
Cilantro bunch
Spinach x2
Organic Lentil pasta

What We Plan on Making with Everything //

Loni Jane Rawnola to eat alone, with plant milk or to top açaí/smoothie bowls (dates, coconut, oats & maple syrup make up rawnola)

Minimalist Baker Vegan Caesar Dressing for kale salads with roasted chickpeas as croutons (capers, lemon, hummus, mustard, garlic)

Epic salads with “french fries”

Green Beans with Lemon Potato Wedges

Brussels with Vegan Caesar Dressing

Portobello Mushroom Mexi Salads (dressing with cilantro + vegan mayo)

Lentil pasta with button mushrooms

Mac makes veggies bowls out of the peppers, zucchini, squash, box choy and puts them over rice or quinoa for lunches at work. *we already have rice and quinoa in our pantry.

Dried mango and fresh fruit for snacks!

Acai packets, frozen berries & dried coconut flakes for açaí bowls topped with fresh fruit.

Spinach, frozen pineapple & blueberries for green smoothies every morning.