January Whole30 Shopping List // Week 1
Whole30 is a commitment, for best results get organized and be prepared. Today I cleaned out my refrigerator so it’s ready for the haul I plan to bring home tomorrow. You don’t necessarily need all of these items to be successful, but I’ve included essentials for this week’s dinners as well as a few pantry staples. Whole30 also has its own shopping list you can print and cross reference. And there are some helpful tips here if it’s your first experience with Whole30. I also love the Whole30 timeline which gives you a general idea of how you’ll feel day-to-day. Good look and please feel free to leave any comments and questions on my website. I will help research any questions or concerns you may have!
January Whole30 Shopping List // Week 1
Ingredients
PRODUCE (Buy organic whenever possible, at the very least choose organic for the dirty dozen. I’ve tried to keep this seasonal for winter fruits and vegetables as much as possible.)
2 yellow onions
1 garlic head
2-3 sweet Potatoes (buy one white Japanese sweet potato for the chicken chili; the rest are to microwave for lunches or for extra dinner sides.)
3-4 limes
1 bunch cilantro
3 avocados
1 bunch green onions
4 shallots (for salad dressing and spatchcocked chicken)
Carrots (either rainbow or regular)
16 red potatoes (for spatchcocked chicken and steak frites)
Fresh ginger
Bibb lettuce (for Asian lettuce tacos)
Apples (for snacking, with a little almond butter)
Arugula (for a salad on Saturday night, or lunch salads)
Cauliflower (frozen riced, add to the chicken chili for extra veggies)
Fennel
Fresh rosemary
2-3 lemons
Jalapeno
Oranges (for snacking)
Parsley (flat-leaf)
Salad greens (for lunches)
Red, yellow and orange peppers (save for sheetpan sausages)
Cece’s Veggie Noodle Company (great for a vegetable side or to serve with Rao’s for an easy lunch or dinner option)
MEAT AND POULTRY
1.5 pounds organic boneless chicken breast
2 pounds ground pasture-raised pork (or turkey or dark meat chicken)
3-4 pound organic whole chicken (ask the butcher to spatchcock it for you)
Sausages (Whole30 compliant; I like Teton Waters Ranch)
2-3 pounds grassfed boneless ribeye (or your favorite steak, about 1-inch thick. It’s a 6oz serving per adult; 4oz per child. Serving size may be less depending how old the child is).
CONDIMENTS, SPICES AND CANNED ITEMS (some of these are pantry staples that we will use later this month.)
Bone broth (1 quart organic and grassfed chicken)
4oz can diced green chilies
Ground cumin
Dried oregano (Mexican oregano if you can find it)
Chili Powder
Cayenne
Nutritional Yeast (optional for the chicken chili — delicious sprinkled on roasted broccoli)
Mustard (for sheetpan sausages, make sure there is no added sugar)
Farmhouse Culture Kraut (for sheetpan sausages)
Apple Cider Vinegar (for salad dressing)
Coconut Milk (look for organic and buy full fat)
Fresh ground almond butter (you can find at Whole Foods)
Chosen Foods Avocado Oil
Organic Olive oil
Fourth and Heart Ghee
Primal Kitchen Chipotle-Lime Mayo
Primal Kitchen Avocado Mayo
Applegate no sugar uncured bacon
Safe Catch Canned Tuna (delicious mixed with Chipotle Mayo and lime and stuffed in half an avocado for lunch)
SeaSnax sheets of seaweed for veggie rolls
MALK or Newbarn Almond Milk (for coffee if you use it; or make your own.)
Eggs (pastured and organic)
Red Boat Fish Sauce (pantry staple; buy later if you prefer)
Coconut Aminos
Thai Kitchen Green Curry Paste
Thai Kitchen Red Curry Paste
Rao’s Homemade Marinara Sauce
Arrowroot (to thicken sauces or as a breaded chicken coating)
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