Shopping List

Recipes in my list

  1. Chorizo Butternut Squash Hash remove
  2. Almond Flour Coconut Waffles remove
  3. Leftovers: Curry Meatballs remove
  4. Mint Limeade Cooler remove
  5. Pork Belly Bibimbap remove
  6. Buffalo Chicken Bacon Ranch Potato Salad remove
  7. Simple Sausage and Bacon Butternut Squash Soup remove
  8. Honey Mustard Crispy Chicken Salad remove
  9. Lavender and Vanilla Bean Scones remove
  10. Creamy Cauliflower Shrimp Chowder remove
  11. Breakfast Pizza Baked Peppers remove
  12. Blueberry Pumpkin Muffin Breakfast Bars remove
  13. Chocolate Chip Raspberry Shortbread Cookie Bars remove
  14. Asian Broccoli Salad remove
  15. Avocado Toast Three Ways remove
  16. Blueberry Crisp remove
  17. Easy Shredded Pork over Caramelized Mashed Plantains remove
  18. Huevos Rancheros Tostadas with Creamy Tomatillo Salsa remove
  19. Sea Salt Caramel Brownie Ice Cream remove
  20. Steak Tips Hash remove
  21. Leftovers: Crockpot Brazilian Curry Chicken remove
  22. Beef Bulgogi Rice Bowls remove
  23. Eggnog Frosted Gingerbread Cake remove
  24. Crockpot Sugar Detox Dessert Stuffed Apples remove
  25. Sweet Steak Salad with Honey Mustard Dressing remove

My shopping list

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1 small butternut squash, peeled and diced small (208 grams)
1/2 yellow onion, finely diced
1/2 pound chorizo
5 salt and pepper, to taste
15 eggs
1 1.5 cup almond flour/meal
11 eggs, whisked
1 cup canned coconut milk
1/4 cup unsweetened shredded coconut
1 tablespoon arrowroot powder or coconut flour
1 tablespoonraw honey
2 1/2 teaspoon vanilla extract
2 teaspoon baking soda
1/2 teaspoon sea salt
1 7/8 teaspoon cinnamon
1 lb TX Bar Organics Grass Fed Ground Beef (I used ground turkey last time)
1/2 yellow onion, diced
20.17 cup almond flour
2 teaspoons curry powder
4 teaspoons garam masala
1 1/2 teaspoon ginger
1 just a hint of cinnamon
1 salt and pepper to taste
1 1-2 tablespoons coconut oil for cooking (or other fat you like to use)
1 1.5-2 cups canned coconut milk (the more the better)
1 cup organic chicken broth
1/2 onion, diced
5 teaspoons curry powder (based upon your curry obsession)
1 zest of 2 limes
1 juice of 4 limes (1/2 cup)
1/3 - 1/2 cup honey
1/3 cup mint leaves
4 cups ice cold water, divided
1 ice
1 lime wedges
1 liquid stevia (optional)*
1 pound pork belly, skin removed
10.08 cup coconut aminos
1/2 cup coconut vinegar
1/4 cup sriracha (make your own or try this brand)
8 tablespoons honey
3 teaspoon salt
1/4 teaspoon fish sauce
2 cups cooked rice or cauliflower rice (I eat white rice since I workout regularly, but you can use cauliflower rice if you prefer!)
6 tablespoons ghee
1 cup mushrooms
10 pinch of salt
1 cup kimchi (there are many brands at whole foods, just find a brand that has the simplest ingredients in it)
1/2 cup shredded carrots
1/2 cup bean sprouts
1/2 cup sliced cucumbers
1 2-3 green onions, sliced
1 handful of cilantro, roughly chopped
1 sriracha, to garnish (make your own or try this brand)
1 tablespoon sesame seeds
1/2 pound bacon, cooked and diced
1 pound baby potatoes
1 rotisserie chicken, meat removed from bone and cubed
1 small shallot, minced
0.67 cup Primal Kitchen Avocado Oil Ranch
1/4 cup hot sauce
1 tablespoon chopped chives
1 tablespoon minced fresh dill
3 green onions, chopped
1 large butternut squash, cut in half (about 4 cups pureed)
1/2 cup chicken stock
1 1-2 teaspoons salt, to preference
3 teaspoon garlic powder
1 pinch of black pepper
1/2 pound bacon
2 tablespoons fat of choice (coconut oil, ghee, butter)
1 pound sugar free sausage of choice (I used a turkey andouille sausage), sliced
1 fresh or dried parsley, to garnish
1 1.5 cups cashews (I used roasted, unsalted), ground into a meal/flour
1 1/2 teaspoon baking powder
3 tablespoonslavender buds
2 vanilla beans, cut lengthwise with a sharp knife, all seeds removed
1 egg, whisked
1/4 cup almond oil (or other oil such as coconut oil or butter or lard)
7 tablespoons maple syrup
6 teaspoons vanilla extract
1/4 cup arrowroot flour
6 tablespoons raw honey
1 tablespoons butter (optional)
1 1-2 tablespoons coconut crystals
1 head of cauliflower, cut into florets
1 1/2 pound bacon (I used peppered bacon for extra flavor), cut into 1/2 inch pieces
1 pound peeled and deveined shrimp
2 large carrots, peeled and diced
4 stalks of celery, diced
1 yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt (may use more depending on salt in the bacon and broth)
6 cup low sodium chicken broth
2 bay leaves
1/4 cup fresh parsley, roughly chopped
1 for garnish: olive oil and fresh parsley
1 pound ground italian sausage
1 cup sliced mushrooms, chopped
1 4-5 basil leaves, torn
1/2 cup pizza sauce
3 bell peppers, cut in half, seeds removed
1/3 cup pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup coconut flour
1 tablespoon Primal Palate pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon powdered ginger)
2 cups of fresh blueberries (frozen blueberries work, just thaw first)
2 tablespoons coconut cream concentrate or homemade coconut butter
1 teaspoon lemon juice
1 zest of 1/2 a lemon
5 tablespoons coconut flour
1/2 cup mixed nuts, chopped (I used cashews, pecans, and walnuts)
3 tablespoons unsweetened shredded coconut
1 teaspoon sesame seeds
1 tablespoon honey
1 sprinkle of cinnamon
1/4 cup + 1 tablespoon coconut flour
1/4 cup + 1 tablespoon tapioca flour
1 1/3 cup Enjoy Life Mini Chocolate Chips
1 cream from 1 (14 ounce) can of full-fat coconut milk*
0.67 cup fresh raspberries
2 heads of broccoli, cup into florets (about 4-5 cups of florets)
1/4 cup cashews, toasted in pan
1 1⁄4 cup sunflower seed butter
2 tablespoons olive oil
1 tablespoon sesame oil
2 tablespoon coconut vinegar
1 tablespoon coconut aminos
1 juice of 1⁄2 lime (about 1 tablespoon)
2 cloves garlic, chopped
1 teaspoon minced fresh ginger
1 1⁄2 teaspoon fine sea salt
1 1⁄2 teaspoon red pepper flakes
1 1-2lb pork loin
1 yellow onion, sliced
2 cups beef broth (no sugar added) - add 3 cups if you go with a 2lb pork loin
1 tablespoon garlic powder
1 teaspoon onion powder
4 brown plantains, peeled, sliced in half lengthwise
2 tablespoons coconut oil
1 3-4 tablespoons canned coconut milk
6 tomatillos, husked
1/4 white onion
1 large jalapeño
2 garlic cloves
1 juice of 1/2 lime
1/2 cup cilantro
1/2 avocado
1 hefty pinch of salt
1 head cauliflower, chopped into florets
1/2 teaspoon fine sea salt
6 Siete Cassava Coconut Tortillas of my Tortillas from Juli Bauer's Paleo Cookbook
1 coconut oil spray
1 pound breakfast sausage
1/2 avocado, sliced
2 red jalapeños, sliced
1 handful of cilantro, chopped
1 freshly cracked black pepper and pink peppercorns, to garnish
1 (10-ounce) package Enjoy Life brand chocolate chips, melted but not hot
140 grams salted butter or ghee, softened (1/2 cup/1 stick plus 2 tablespoons)
3 tablespoons finely ground coffee (preferable a dark roast for bolder flavor)
188 grams coconut palm sugar (about 1 cup plus 2 tablespoons)
28 grams blanched almond flour (about a 1/4 cup)
30 grams tapioca starch (about 1/4 cup)
2 large eggs
1 large egg yolk
1 (14 ounce) can of full fat coconut milk
1 egg yolk
1 tablespoon coarse or flaked sea salt
2 pounds steak tips (I cut mine into smaller pieces to be the same size as my sweet potatoes)
1/2 cup olive oil
9 garlic cloves, minced
2 teaspoons dried parsley
2 teaspoons dried oregano
1/2 teaspoon black pepper
1 teaspoon red pepper flakes
3 cups diced white sweet potatoes
3 tablespoons melted ghee
1 salt, to taste
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 sweet onion, minced
1 green onions, for garnish
1 1.5-2 lbs chicken breasts (or whatever suits your fancy)
1 cup chicken broth
2 tablespoons tomato paste
1 tablespoon ground ginger
1 4-6 tablespoons curry powder
2 bell peppers, chopped into 1 cubes (i used yellow and red)
1 yellow onion, thinly sliced
1 dash of red pepper flakes
3 tablespoons freshly minced ginger
2 tablespoons sesame oil
1/2 pear, grated
1 1/2 pounds flank or hanger steak, thinly sliced against the grain
1 cucumber, sliced very thin with mandolin
2 tablespoons coconut vinegar
1 teaspoon chili sauce or sriracha
1/2 teaspoon raw honey
1 batch of cauliflower rice
1 3-4 eggs
1 black sesame seeds, to garnish
1 green onions, sliced, to garnish
1 sriracha mayo: 1/2 cup paleo mayo + 2 tablespoons chili sauce or sriracha
3 cups blanched almond flour
3/4 cup tapioca flour
3/4 cup maple sugar
1/2 teaspoon pumpkin pie spice
1/8 teaspoon all spice
1/8 teaspoon ground cloves
1/3 cup ghee, melted
3 tablespoons molasses
3 eggs, at room temperature
1 batch of Vanilla Buttercream from Juli Bauer's Paleo Cookbook*
2 tablespoons egg nog**
1/8 teaspoon nutmeg
1 rosemary sprigs
1 dusting of organic powdered sugar
1 pine cones (do not eat)
4 green apples, cored, bottom still in place
1/2 cup coconut butter, melted
1/4 cup sunbutter, unsweetened (or other nut butter)
2 tablespoons cinnamon (the more the better in my world)
1 pinch of nutmeg
1 3-4 tablespoon unsweetened shredded coconut
1 cup water


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