Think of this grocery list as more of a general outline than an exact science — when you put your recipes together, you can create your own list based on your dietary preferences, the number of people you're prepping for, etc. You may also have some of the ingredients in your pantry or refrigerator already!
For Smoothies
- Frozen fruit or vegetables (mix of your choice)
- Protein powder or nut butter (I use collagen because it mixes into anything without the protein powder taste)
- Plant milk or juice
For Overnight Oats
- Oats
- Chia seeds
- Maple syrup
- Coconut milk or almond milk
- Spices, toppings
For Salads
- Leafy greens (if you go with spinach or baby kale, these can be blended into your smoothies as well, or wilted into protein bowls)
- Veggie toppings
- Nuts and seeds (try pine nuts, almonds, macadamia . . . the world is your oyster)
- Avocado
- Dressings (either store-bought or homemade; I love the carrot ginger miso at Trader Joe's)
For Protein Bowls
- Quinoa (I buy this in bulk at Costco)
- Chicken or another protein of your choice
- Olive oil or coconut oil (I know coconut oil is a controversial pick, but I like both of these for their flavour profiles)
- Green vegetables like fresh spinach, broccoli, and brussels sprouts
- Sauces (I'll be using a homemade honey-lime-sriracha sauce for one)
For Soup
I'm using a modified, Instant Pot version of San Francisco-based Parisian chef Zoe McLaughlin's spiced carrot soup recipe that she so graciously shared with me.
- Carrots
- Leeks
- Yellow onion
- Olive oil
- Ginger
- Garlic
- Cumin
- Coriander
- Veggie stock