PANTRY
2lbs
pumpkin puree
1 3/4 cup
sweet potato flour
1 1/2 teaspoon
fine salt
1 cup vegetable broth
2 tbsp balsamic vinegar
2 tbsp coconut oil divided
1/2 cup maple syrup
1 can chickpeas
½ cup sunbutter (or nut butter)
3 heaping tablespoons
coconut flour
2 tablespoons unsweetened cocoa powder
1 heaping tablespoon
coconut oil (mine was not melted)
1 teaspoon vanilla extract
¼ teaspoon baking powder
¼ teaspoon cinnamon
2 tablespoons
date sugar
2 tablespoons
coconut crystals
3 cups of
assorted nuts and seeds
(ideas: pepitas, slivered almonds, whole almonds, walnuts, sunflower seeds)
1 cup
dried cranberries
2 cups
unsweetened shredded coconut
1/4 cup
coconut oil
1/2 cup
sunflower seed butter
1/2 cup
raw honey
1/4 teaspoon
pure vanilla extract
1/2 teaspoon
sea salt
1 teaspoon
cinnamon
3/4 cup walnuts, finely chopped and toasted
3/4 cup gluten-free rolled oats, processed into a coarse flour
1 (15-ounce) can kidney beans, drained and rinsed
2 tablespoons ground flax + 3 tbsp water, mixed
1/2 tablespoon olive oil
1 teaspoon dried oregano
6 cups vegetable broth
5 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper (optional)
1-2 Tbsp ground cumin
1 Tbsp ground coriander
2 Tbsp chili powder
1 tsp cayenne pepper (optional)
1-2 Tbsp parsley (I use the kind from the tubes)
1 1/2 cups veggie “beef” crumbles (optional)
2 large (28oz) cans diced tomatoes with juice
2 cans kidney beans, drained and rinsed
3 cans black beans, drained and rinsed
PRODUCE
1 bunch
asparagus, cut into 1 inch chunks
12 cloves
garlic, minced
20 leaves
fresh sage
1 lb parsnips peeled and diced
1 lb butternut squash de seeded, sliced, and diced
1 red onion diced1 banana
8 dates, pitted
2 cups chopped butternut squash, 1/4 inch cubes
2 - 2 1/2 cups chopped kale (use less if frozen)
1/2 med yellow onion, thinly sliced
About 3/4 cup finely chopped broccoli (I used broccolini)
1/2 cup fresh parsley, finely chopped
1/3 cup fresh basil leaves, finely chopped
2-3 tablespoons finely chopped oil-packed sun-dried tomatoes (about 2 large)
3 large garlic cloves, minced
1 cup shredded carrot
1 spaghetti squash
1 cup chopped celery (from 2-3 stalks)
1 heaping cup peeled and chopped carrots (from 2 small carrots)
6 packed cups broccoli florets (from 1 large bunch broccoli)
2 cups peeled and chopped sweet potato (from 1 small sweet potato, about 320 g)
1.5-2 cups seeded and chopped Delicata squash (from 1 very small squash about 275 g)
1 large zucchini (or summer squash), diced
1 large green bell pepper, chopped
1 1/2 cups frozen corn (my favorite part!)
4-6 potatoes
1/2 cup mushrooms
DAIRY
3 tablespoons
butter
2 Dozen eggs
1/2 tsp rosemary OR cumin (optional)
salt and pepper (1/4 - 1/2 tsp each or to taste)
Splash milk or cream
1 cup cottage cheese
1 cup shredded sharp cheddar cheese
1 tablespoon coarsely grated Swiss cheese
