Hi friends!

I thought it may be helpful to share what a typical grocery haul for a family of 5 looks like as we’re eating mostly whole-foods plant-based, plus how I use the ingredients for meals and snacks.

I keep our pantry and freezer pretty well stocked with brown rice, pasta, marinara sauce, peanut butter, bread, canned beans, frozen fruit and veggies, dried herbs and spices, oils and vinegars, etc. and I usually buy a lot of those at Costco or Trader Joe’s. So this is a typical haul for weekly produce. I’ve been loving shopping at Sprouts Farmers Markets because they have a really big selection of produce, organic produce and items made from high-quality ingredients.

The Meal Plan

Here’s what this week’s meals looked like:

• Breakfast: Smoothies, Peanut Butter Chia Oatmeal, scrambled eggs with veggies or Kodiak pancakes are always in rotation.
• Lunch: Leftovers from dinner or a Rainbow Sandwich with all the veggies
• Snacks: Fruit and nuts are my go-to
• Dinners: While our breakfasts and lunches are similar every week, our dinners are always changing. For this week our dinners included Simply Real Health’s Veggie and Turkey Polenta, a Mediterranean Salad with roasted chickpeas, a Vegan Taco Salad (recipe coming soon!), a leftover night, Pinto Bean Pizzas and a pasta night with veggies.

Our Week’s Grocery Haul

And here’s a list of our latest plant-based family weekly grocery haul:

• Radishes for a vegan taco salad dinner
• Baby carrots for snacking and veggie polenta dinner
• Bell peppers for fajitas and veggie polenta dinner
• Apples for snacking with peanut butter and diced in peanut butter chia oatmeal
• Lemons for homemade pesto and roasted cauliflower
• Mandarins for snacking
• Bananas for peanut butter chia oatmeal, snacking, smoothies
• Grape tomatoes for roasted chickpea Mediterranean salad
• Onion for fajitas 
• Avocado for rainbow sandwiches, homemade guac for pinto bean pizza and topping on salads
• Kale for veggie polenta dinner and salads
• Baby spinach for smoothies, Alex’s morning eggs and roasted chickpea Mediterranean salad
• Zucchini for veggie polenta dinner
• Cucumber for rainbow sandwiches, girls’ snacking and roasted chickpea Mediterranean salad dinner
• Broccoli to roast as a side for pizza night
• Butter lettuce for salads
• Microgreens for rainbow sandwiches and topping on a vegan taco salad
• Purple sweet potatoes for roasting and dipping in chipotle @bitchinsauce alongside vegan taco salad
• Shiitake mushrooms sliced for veggie polenta dinner
• Fresh rosemary for veggie polenta dinner
• Sunflower seeds (pepitas) for a vegan taco salad
• Lime for salad dressing for a vegan taco salad
• Cilantro for fajitas and vegan taco salad dinner
• Purple cauliflower for roasting as a side dish
• Shredded red cabbage for salads and rainbow sandwiches
• Seedless red grapes for snacking

• @mateos Salsa for pinto bean pizza
• @lakewood Tart cherry juice (helps with better sleep-I’m giving it a try and will let you know if it’s helpful)
• Coconut water for smoothies
• Vegetable broth for veggie polenta dinner
• @banana Plantain chips for snacking and for the vegan taco salad
• Sweet Italian chicken sausage for veggie polenta dinner
• @mevgal Feta cheese for roasted chickpea Mediterranean salad
• Cheddar cheese for pinto bean pizza 
• Chipotle @bitchinsauce for dipping roasted sweet potatoes
• Not pictured: unsweetened almond milk for smoothies and coffee

I hope you found this family plant-based grocery haul & list helpful!

-Lauren