Week 2

This module will take you through your second week!

Week 2 Meal Plan and Recipes

Day	Breakfast	Snack	Lunch	Snack	Dinner	Dessert
Monday	Green smoothie	Mixed nuts	Macaroni and cheese	Fruit plate	Macaroni and cheese	Chocolate raspberry chia pudding
Tuesday	Chocolate raspberry chia pudding	Fruit plate	Red tangy avocado salad	Vegetable plate and dip	Walnut pate and cucumber rounds	Chocolate raspberry chia pudding
Wednesday	Oatmeal	Almond butter sandwich	Walnut pate and cucumber rounds	Almond butter and sliced apples	Fiesta salad	Fruit plate and fruit dip
Thursday	Cereal and cashew milk	Fruit plate and fruit dip	Japanese rolls	Mixed nuts	Omelet bowl	Blueberry crumble
Friday	Green smoothie	Blueberry crumble	Omelet bowl	Fruit plate	Red tangy avocado salad	Blueberry crumble
Saturday	Cereal and cashew milk	Fruit plate	Chicken salad wraps	Fruit plate	Vegetable plate and ranch dressing	Chocolate bark
Sunday	Pancakes	Fruit plate	Vegetable plate and ranch dressing	Fruit plate	Your entree pick of the week (your choice)	Chocolate bark

If you didn't print the recipe book (PDF) last week, print it now and keep it in your kitchen. (PDF contains all recipes for all four weeks.)

Note: Each week’s shopping list builds upon the previous week’s leftovers.

Fresh Produce	Quantity
Enough fruit for 6 fruit plates (just buy lots of your favourite fresh fruit to snack on, like grapes, oranges, grapefruits, strawberries, blueberries, bananas, oranges, watermelon, etc. etc.)	Lots! $20USD worth
Enough vegetables for one meal of chopped veggies and dip (choose your favorites, like broccoli, carrots, red peppers, radishes, etc. etc.)	$5USD worth
Alfalfa sprouts	1/2 cup
Apples	7
Avocados	3
Bananas	3
Basil	1/2 cup
Beets	4
Blueberries - fresh	1 1/2 cups
Blueberries - frozen	2 cups
Carrots	3
Celery	1 bunch
Corn on the cob	2
Cucumber - English	2
Ginger root	1 root
Lemon	1
Mushrooms	4
Noodles	2 medium zucchinis or 1 pack kelp noodles
Onions - red	2 medium
Onion - white	1 large
Raspberries - fresh	3/4 cup
Romaine lettuce	1 head
Spinach	4 cups
Tomatoes - cherry	2 cups

Pantry Items	Quantity
Coconut oil - cold pressed	1 jar
Flaxseed meal (ground flax seeds)	3 cups
Nutritional yeast	1/3 cup
Soy sauce/nama shoyu/tamari	1 bottle
Quick oats (pre-cooked)	1 cup

Nuts, Seeds and Dried Fruit	Quantity
Almonds	7 cups
Cashews	9 cups
Coconut - unsweetened/shredded	2 cups
Pecans	1 cup
Pumpkin seeds	1 cup
Raisins	2 cups
Sunflower seeds	2 cups
Walnuts	4 cup

Dried Spices	Quantity
Onion powder	1 bottle or jar
Turmeric	1 bottle or jar

Basic Fruit	Favorite Fruit	Frozen Fruit	Fresh Vegetables	Dried Fruit	Raw Nuts and Seeds	Spices	Pantry
Apples	Blueberries	Frozen blueberries	Alfalfa sprouts	Dates	Almonds	Allspice	Agave nectar or honey
Bananas	Cantaloupe	Frozen raspberries	Avocado	Mulberries	Cashews	Cayenne pepper	Almond extract
Lemons	Cherries	Frozen strawberries	Basil and/or cilantro	Raisins	Chia seeds	Chili powder	Apple cider vinegar
Oranges	Grapes		Beets		Flax seeds	Cinnamon	Cacao (cocoa powder)
	Kiwi		Bell peppers		Pecans	Curry powder	Coconut - dry, unsweetened and shredded
	Pear		Broccoi		Poppy seeds	Dill	Coconut oil
	Pineapple		Carrots		Pumpkin seeds	Onion powder	Dried quinoa
	Raspberries		Celery		Sesame seeds	Sea salt	Dulse seaweed
	Strawberries		Corn		Sunflower seeds	Thyme	Extra virgin olive oil
	Etc.		Cucumber		Walnuts	Turmeric	Kelp noodles
			Garlic				Nori (seaweed sheets)
			Ginger				Nutritional yeast
			Red Onion				Soy sauce or nama shoyu
			Spinach				Quick oats (pre-cooked)
			Tomatoes				Sun dried tomatoes
			White onion				Vanilla beans or pure vanilla extract
			Zucchini