This quick print shopping list is for the 'Keep it Simple' Menu for everyone who has a copy of my book, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. You can see what specific brands I tested the recipes with on this post: Eat Dairy Free Ingredients. This shopping list should feed FOUR people for one week. You will also have leftover pantry items, including spices, flours, sweeteners, oils, and condiments.
Author: Alisa Fleming
Serves: 4 servings
Ingredients
Produce
1 medium to large apple
2 pounds asparagus
2 medium avocados
2 large + 1 small bell pepper (yellow or orange)
1 pound broccoli crowns or florets
8 medium + 8 small bananas
1 head green cabbage
2½ pounds carrots (3 pounds for nut-free option)
4 ears of corn
1 (12- to 16-ounce) bag frozen corn kernels (can add 2 ears of corn, cook, and cut the kernels)
3 heads of garlic (can sub jarred crushed garlic)
4 green onions or chives
1 bunch of kale
3 lemons
3 to 4 heads lettuce (your choice of type or 2 large precut tubs of greens)
1 lime
1 pound mushrooms
6 yellow onions (7 for nut-free option)
1 small bunch parsley (optional)
2 pounds baby potatoes
4 large Russet potatoes
8 ounces snow peas or snap peas
5 to 6 ounces baby spinach leaves (10 to 12 ounces for nut-free option)
4 pounds strawberries (can sub half with other fresh seasonal fruit)
Meat & Seafood
1 (12- to 16-ounce) package uncooked bacon
4 pounds boneless skinless chicken breasts
1 (12-ounce) package dairy-free kielbasa
8 ounces hot or mild Italian sausage (for nut-free option)
2 pounds wild salmon or trout fillets
2 pounds jumbo shrimp (about 24-count per pound)
1 pound dairy-free deli turkey or sliced cooked turkey
3¼ pounds ground turkey or pork (90 to 93% lean)
Other Refrigerated
2 half gallons unsweetened plain milk beverage (can use 1-Minute Milk Alternative Recipe in Eat Dairy Free instead)
6 eggs (increase to 8 eggs for gluten free; no eggs needed for egg-free versions)
Pantry – Spices
Black pepper
Cayenne pepper
Chipotle chili powder
Cinnamon
Crushed red pepper
Fennel seeds
Ground cumin
Garlic powder
Ground ginger
Italian seasoning or basil, thyme, oregano, and parsley (for nut-free option)
Old Bay seasoning
Onion powder
Paprika
Salt
Smoked paprika
Pantry – Flours, Starches & Grains
½ cup barley or quinoa (for nut-free option)
2 tablespoons non-GMO cornstarch or arrowroot starch
2 pounds rolled oats (certified gluten-free, if needed)
2 pounds rice, white or brown
1 pound whole spelt flour (for gluten-free, sub 2 cups cornmeal)
1 pound white-whole wheat flour, whole wheat flour, or all-purpose flour (for gluten-free, sub ¾ cup garbanzo bean flour and another ½ pound oats, ⅔ cup almonds, and 2 tablespoons flaxseeds (or gluten-free flour blend for nut-free))
1 (16-ounce) package uncooked pasta (gluten-free, if needed; can sub rice or gnocchi)
Pantry – Sweeteners and Other Baking Supplies
Baking powder
Baking soda
1 (12 to 16-ounce) bottle blackstrap molasses
1 pound brown sugar or coconut sugar
1 (16-ounce) jar honey (can substitute agave nectar)
1 (16-ounce) bottle maple syrup
Pure stevia powder (optional)
Vanilla extract
Pantry – Nuts & Seeds
1 cup sliced raw almonds (omit for nut-free option)