Sexy in 60 Veg Inspired Shopping List Week 4

You may have leftover pantry items by now.  Make sure to check before you buy more!

Pantry

1/4 cup coconut flour
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
nutmeg
1/4 cup pumpkin puree
1/2 teaspoon apple cider vinegar
1 tablespoon coconut oil, (add more for more moisture)
1/4 cup maple syrup or honey, (optional, but it really sweetens them!)
 1 cup Unsweetened Coconut Flakes
¼ tsp Allspice
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper, or to taste
1 28-ounce can diced tomatoes
4 10-inch sprouted whole wheat tortillas
2 tbsp balsamic vinegar
 1 cup dried apricots
 2 cups pecans
1 tablespoon vanilla extract
½ cup chocolate chips of your choice, or none whatsoever
1/4 cup olive oil
1/4 cup white wine
1-14 oz. can of vegetarian baked beans
 1-10 oz. can of condensed tomato soup

Dairy/Other

 1 dozen eggs
3/4 cup feta cheese, crumbled
 (8-ounce) packages tempeh
 small amount of grass fed butter

Veggies/Fruits

1 Sweet Apple (no green apples allowed)
6 large carrots, peeled
3 large zucchini
2 large yellow squash  
5 cloves garlic, minced
2 lemons Freshly squeezed lemon juice, to taste
1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed
2 large onion, chopped
1/4 cup chopped fresh cilantro, or mint
approx 16 cherry tomatoes, sliced in half
10 black olives, sliced
1/2 red onion, sliced thin
1 small yellow squash, sliced
1 cucumber, diced
1 tbsp chopped fresh parsley
1 clove garlic, minced
2 tsp olive oil
1/4 tsp salt
1/4 tsp pepper

1 spaghetti squash, halved lengthwise and seeded
 2 red onions, chopped

3 Yukon Gold potatoes, chopped
2 small eggplant, ends trimmed, cut into large chunks
3 small zucchini, ends trimmed, cut into large chunks
4 bell peppers (assorted colors), seeded, cut into large chunks
4 medium tomatoes, seeded, cut into medium chunks
4 portobello mushroom caps, stems removed, cut into large chunks
2 Tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
2 Tbsp arrowroot or cornstarch
2 large baking potatoes, thinly sliced
1 medium butternut squash
1 yam/sweet potato
1 onion
4 cloves garlic
2-3 carrots
salt and fresh ground pepper
 2-4 sweet potatoes for roasting