When planning for any Whole30 meal plan, a grocery list should be observed and followed to the latter. The Whole30 grocery list is made during the whole period when the meal plan is prepared. During the first week, a grocery list for two adults and three children is prepared using a lot of eggs. The list should not include snacks as the snacks are not part of the meal plan. To cater for the snacks, it’s preferable to add extra produce.
The grocery list should, therefore, cater to the whole time the plan runs, for instance for four weeks as of this case. The list is composed of produce meat, refrigerated food as well as a couple of dry foods.
During the first week, the produce list should be comprised of grapes, seven apples, non-green peppers, hot peppers, eight yellow onions, three garlic and sweet potatoes. Also, the product comprises of a bunch of bananas, mixed salad greens, cucumbers, beets, and carrots.
The produce can also be inclusive of:
These products can be minced, chopped or sliced and stored where they can be used easily and faster.
Apart from the grocery produces,can be composed of meat products. The products are stored in clean containers. The meat can be Bacon, chorizo sausage, ground pork, ground beef, chicken tenders, pork shoulders and a whole chicken. Meat can also be in the form of boneless and skinless chicken thighs as well as a package of Aidell Apple sausage made of chicken products.
A list of refrigerated foods is composed of ghee and several dozes of eggs that are minced with spices and herbs of different flavors and tastes. The commonest of the spices are black pepper, ground cinnamon, dried basil and nutmeg, ground ginger, garlic powder and smoked paprika.
To blend off the grocery list, dry goods should also be made available. The most preferred of the dry goods are coconut oil, avocado oil, olive oil, balsamic vinegar and black olives. Others are arrowroot starch, pecans, almonds, tomato sauce and paste, flax and sunflower seeds and some diced tomatoes too. Other dry components are parsley, mustard, oregano, cumin, and red pepper flakes.
Throughout the four weeks of the meal plan, the list mentioned above is observed only that the amounts are increased and decreased depending on the recipe at hand.
The produces are washed and cut into small bits before, let to dry out then refrigerated. Some produce is made in advance to save on time when preparing the recipes in the mornings. For instance, a couple of hard-boiled eggs and chicken bacon ranch are prepared in advance. Lunch is also made from the leftovers, the night before.
Some like mixed green salads are made from greens that are tossed alongside carrots, cucumbers peppers, and chopped apples. The toss is finally topped up with a dressing of olive oil and vinegar.
For any questions regarding, feel free to bring I your question any time.