Following our 7-Day Sugar-Detox meal plan? This shopping list will make it easier to find everything you need so that you can cook a week's worth of delicious meals. Each ingredient is listed by recipe in case you're on-the-go or eating out and only have time to cook on certain days. If you can't find one of the items listed let us know in the comments and our in-house culinary pros will provide alternatives.
BREAKFAST Chicken Sausage Egg Muffins (V option: omit sausage) Makes 9 muffins 1 tablespoon olive oil 4 cups swiss chard (stems removed to the base of the leaf, finely chopped, about 6-7 large leaves, rinsed well) 2 whole eggs 3 egg whites 1 zucchini (finely chopped or grated, drained well) 2 tablespoons parsley (chopped) ½ teaspoon thyme 3 organic, pre-cooked chicken sausage links (about 2 ounces, coarsely chopped) 1 cup brown rice (cooked) 1 teaspoon salt 1 teaspoon pepper ½ cup cheddar cheese (grated, optional) 1 teaspoon hot sauce (optional) Tomato Basil Quiche with Bacon and Spinach (V option: omit bacon) Makes 4 servings 8 slices bacon 8 eggs 2 tablespoons fresh chives (chopped) 1/4 cup fresh basil leaves (chopped) 1/2 teaspoon sea salt 1 teaspoon black pepper 2 cups spinach (chopped) 1-2 tablespoons bacon fat (reserved from cooking bacon) 12 cherry tomatoes (halved) Vegan Bulletproof Coffee Makes 1 serving 1 tablespoon coconut oil 3-4 tablespoons coconut milk 1 ¼ cup coffee Avocado Toast (V and vegan) Makes 4 servings Tomato Jam: 4 vine tomatoes (or as many as you’d like, quartered) 1 tablespoon extra-virgin olive oil ⅛ teaspoon ground pepper sea salt (to taste) (or substitute sun-dried tomatoes instead of making your own tomato jam) 1 ripe avocado juice of 1/2 lemon sea salt (to taste) 1 teaspoon red pepper flakes 1 tablespoon extra virgin olive oil 4 pieces thinly sliced multi-grain toast (use thin cracker crisps for a lighter snack option) Chia Almond Butter Oatmeal with Goji Berries (V and vegan) 4 servings 1 cup gluten-free rolled oats 2 cups homemade unsweetened almond milk (or store bought without carrageenan) 1 tablespoons almond butter 2 teaspoons chia seeds 2 teaspoons hemp seeds ¼ cup goji berries ¼ cup sliced almonds Cinnamon to taste Sea salt to taste Matcha Green Tea Chia Seed Pudding (V and vegan) 1 serving 1/2 cup chia seeds 1 cup almond milk 2 drops Vanilla extract 1 teaspoon matcha green tea Shakshuka: Baked Eggs (V) 2 servings 2 tablespoons olive oil 1 teaspoon cumin 1 teaspoon paprika 1 bell pepper (diced) 1 yellow onion (diced, optional if on Low-FODMAP) 2 cloves garlic (chopped, optional if on Low-FODMAP) 2 tomatoes (large dice) 1 cup greens of your choice (chopped)* salt and pepper to taste 1/4 cup water 3 eggs 1/4 cup cilantro (optional)
LUNCH 3-Ingredient Massaged Kale Salad (V and vegan) 4 servings 1 bunch kale ½ of a ripe avocado ¼ cup lemon juice salt and pepper to taste Kale White Bean Avocado Quinoa Salad (V and vegan) 2 servings 2 cups raw kale 1/2 cup quinoa (cooked) 7 raw almonds 1/4 cup white beans 1 red bell pepper (diced) 1/8 red onion (diced) 1/2 avocado (diced) Dressing: equal parts Tamari sauce, rice vinegar, sesame oil Roasted Chicken 4 servings whole chicken (about 4 lbs) 16 garlic cloves (3 minced, reserve rest) 1 lemon (halved) 1 onion (quartered) 1 bunch rosemary (chop 1 tablespoon, reserve sprigs) 1 bunch thyme (chop 1 tablespoon, reserve spring) 2 tablespoons olive oil salt (to coat) pepper (to coat) Powerhouse Soup (V and vegan) 9 servings 2 tablespoons extra virgin olive oil 5 cups butternut squash (peeled, seeded and chopped into 1-inch cubes) 4 carrots (chopped) 1 red onion (chopped) ½ teaspoon turmeric ½ teaspoon coriander 1 teaspoon ground cumin ¼ teaspoon cinnamon 4 cups low-sodium vegetable broth 2 cups water 1 cup of red lentils 2 teaspoon salt (optional) ½ teaspoon cayenne as garnish (optional) 2 teaspoon cilantro as garnish (chopped, optional) Mung Bean and Sweet Potato Stew (V and vegan) 8 servings 1 cup split and hulled mung beans 1 tablespoon coconut oil 1 onion (peeled and diced) 1 tablespoon fresh ginger (minced) 8 cups vegetable stock 2 cups peeled and diced sweet potato 2 large carrots (sliced into rounds) 2 cups swiss chard (or other green of choice; tough stems removed and chopped) 1 bag frozen peas (thawed) 2 teaspoons coconut nectar crystals (or brown sugar) 2-3 teaspoons garam masala ½ teaspoon turmeric ¼ teaspoon cayenne ½ can light coconut milk ½ teaspoon sea salt (or to taste) Cilantro (optional, as garnish, chopped)
DINNER Detox Cauliflower “Rice” Bowl (V and vegan) 4 servings 1 large organic cauliflower head 2 tablespoons extra virgin olive oil 1 garlic clove (finely diced) 200 grams or 2/3 cup frozen soy beans 150 grams or 1/2 cup frozen peas 3/4 cup songino or rocket leaves 4 radishes (thinly sliced) 1/2 cup sun-dried cranberries 3/4 cup mint (finely chopped) 1/2 avocado (cubed) For the Dressing: 1 lemon (juiced) 4 tablespoons good quality olive oil ½ teaspoon garlic powder 1/4 teaspoon sea salt Toasted seeds : 20 grams or 4 teaspoons sunflower seeds 20 grams or 4 teaspoons pumpkin seeds 10 grams or 2 teaspoons sesame seeds 2 tablespoons tamari 1/2 teaspoon ground turmeric Turkey Chili 6 servings 1 cup vidalia or sweet onion (diced) 1/2 cup mushrooms-optional (sliced) 1 cup bell peppers (diced about 1/4″) 1 lb 93% lean ground turkey meat 1 can (28oz) crushed tomatoes 1/4 cup of cilantro 1 pack of Simply Organic Spicy Chili powder (you can use any brand ) add jalapeños (optional) Cooking spray or Misto Mushroom Arugula and Quinoa Bowl (V and vegan) 6 servings ½ cup quinoa 1 pound wild mushrooms like crimini, porcini, chanterelle or shiitake (remove stems if using shiitake) 4 tablespoons olive oil (divided) 2-3 shallots (sliced, about ½ cup) 3-4 garlic cloves (smashed) Salt and freshly ground black pepper (to taste) 3 tablespoons dry sherry, or apple cider vinegar 2 teaspoons fresh or dried thyme ½ cup arugula (or spinach) Roast Salmon with Salad 1 Serving 1/3 pound of salmon fillet 1 tablespoon olive oil 1/2 cup red bell pepper (roughly chopped) 1/4 cup cucumber (roughly chopped) 1/2 cup cherry tomatoes (cut in half) 2 cups mixed greens Spaghetti Squash Casserole (V) 5 servings 1 spaghetti squash (cut in half, lengthwise) 2 tablespoons olive oil 5 ounces caramelized onions salt and pepper (to taste) 1 jar of pasta sauce 4-6 tablespoons parsley (chopped) 4-6 tablespoons oregano 4-6 tablespoons thyme 1/4 cup grated parmesan 8 ounces fresh mozzarella (drained) 1/4 cup water SNACKS & DESSERTS Spicy Chocolate Chili Pepper Bark (V and vegan) 20 pieces 12 ounces dark chocolate (minimum 70%) 1 ½ tablespoons unsweetened cocoa powder 1 ½ tablespoons cinnamon 1 ½ tablespoons chili pepper (optional) 1 tablespoon Aleppo chili pepper (optional) 1 tablespoon sweet paprika (optional) 5-Ingredient Banana French Toast "Ice-Cream" (V and vegan) 2 servings 1 cup coconut milk 1 1/2 frozen bananas 1 teaspoon vanilla 1/2 teaspoon cinnamon (to taste) Frozen Banana Coconut Cup (V and vegan) 6 servings 1 banana 1/4 cup plus 1 tablespoon coconut oil 1/4 cup coconut butter 3 tablespoons sunbutter (or creamy almond butter) 1/2 teaspoon sea salt 2 teaspoons shredded unsweetened coconut 3-Ingredient Dark Chocolate Fondue Dipped Strawberries (V and vegan) 4 servings 1 cup 70% chocolate chunks 1/2 cup light coconut cream 1 teaspoon vanilla 2 cups fresh fruit (strawberries and slightly green bananas are my favorite) Creamy Winter Chai (V and vegan) 8 cups ½ teaspoon ground cloves 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ginger 2 teaspoons coconut cream per cup 1 chai tea bag per cup Roasted Vegetables with Kale Chips (V and vegan) 6 servings 4 tablespoons olive oil (divided) 2 medium parsnips (cubed) 2 medium sweet potatoes (cubed) 1 large red bell pepper (cubed) 1 large onion (cubed) 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon salt (omit for low-sodium option) 1 ½ cups of kale (stems removed and torn into small pieces) Matcha Green Tea Chia Seed Pudding (V and vegan) 1 serving 1/2 cup chia seeds 1 cup almond milk 2 drops Vanilla extract 1 teaspoon matcha green tea