Week 4 shopping list (VEG)

Produce

Fruit: 3 bananas, 1 avocado

Vegetables: 500g bag of baby Spinach, 500g bag mixed salad leaves, 1 packet Asian coleslaw, 2 Carrot, 4 Tomato, 1 bunch Spring onion, 1 continental cucumber, 1 Green capsicum, 150g green beans, 150g snow peas, 1 bunch asparagus, 3 zucchini, 500g button mushrooms, 2 red onion, 1 brown onion, ¼ jap pumpkin, 1 Eggplant

Aromats and herbs: 1 punnet coriander, 1 punnet parsley, 1 punnet mint, ginger, garlic

Men: 5 bananas

 

Meat and alternatives

Large carton of eggs

650g firm tofu

1 packet Yumi’s falafel (or use leftover veggie burger patties from week 3)

Fridge items

Small tub cottage cheese

1L Chobani plain Greek yoghurt (0.5%) PLUS x3 170g tubs Chobani 05% plain yoghurt

1L skim milk

75g fetta

Small packet of low-fat grated cheese

Pilpel Hummus

 

Pantry items

1 packet Burgen bread

1 packet Ryvita

4 Wholemeal pita bread

1 box San Remo wholemeal lasagne sheets

2x 150g packets egg noodles (i.e. Obento Ramen)

2x 125g tin of corn

400g tin lentils

2x 125g tin 4-bean mix

1 can sliced beetroot

400g tin crushed tomatoes

1 tin baby corn spears

Small jar pasta sauce i.e. five brothers tomato basil

Tomato paste

The Happy Snack company roasted chickpeas – x2 30g single serves sachets

1 packet Kez’s kitchen free and naked bars

120g cashews

Mixed seeds

Mirin

Cinnamon

Mustard

100% peanut butter

Almonds

Homemade muesli: 500g All bran cereal and rolled oats, Sunflower and pumpkin seeds, Shaved coconut, Small packet of Macadamias, Small packet of Dried apricot, Small packet of Dried apple, Small packet of Raisins. Alternatively – buy x1 500g Carmen’s Original Fruit Free Muesli

Freezer items

500g Frozen berries