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Week of July 28th
Breakfast
Avocado Toast with Balsamic Maple Glaze
Lunch
Classic Caesar Salad
with Perfectly Seared Chicken Breasts
Dinner
Shrimp Fettuccine Alfredo
Shopping List
for 4 servings
Dairy and Egg Products
2 cups almond milk
6 tablespoons unsalted butter
1 cup heavy cream
1 cup grated Parmesan cheese
2 large eggs (1 yolk optional for dressing)
Vegetables and Vegetable Products
4 ounces cooked beets
8 cloves garlic (about 1 head)
½ ounce ginger (optional)
1 large head romaine lettuce
1¼ cups chopped celery, or 6½ medium celery stalks
2 cups chopped yellow onions, or ¾ ounce red onions (about 2½ medium red onions)
1 cup chopped carrots, or 4¾ ounces carrots
¾ ounce fresh parsley
1 cup chopped tomatoes, or 6½ ounces tomatoes
Fresh mint (optional)
2 tablespoons chopped fresh cilantro
1 avocado
Fruits and Fruit Juices
2 lemons
1 lime
10¼ ounces fresh strawberries
2 medium very ripe bananas
Pantry
Honey
4 tablespoons maple syrup
Black pepper
Salt
2 (32 fl oz) cartons chicken stock
4 slices whole grains bread
4 (10-inch) whole-wheat tortillas
¾ cup almond butter (about 4¾ ounces almond butter)
¾ ounce raisins (optional)
½ cup mayonnaise (about 4 ounces mayonnaise)
2 teaspoons Dijon mustard
2 (5 oz) cans tuna in water
12 oz fettuccine pasta
1 cup homemade or store-bought croutons
2 anchovy fillets (optional)
½ teaspoon Worcestershire sauce
½ cup extra-virgin olive oil
2 medium slices sourdough
½ cup balsamic vinegar
Meat and Seafood Products
3 pounds chicken breast
1 lb large shrimp, peeled and deveined
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