After my massive shopping trip last week, I still have a lot of groceries left in my fridge so my plan for Week 2 of the 2013 Whole Living Challenge is to use up as much of that as I can:
Leftover from Week 1 Purchases
Lettuce (1 bunch)
Baby Spinach (1/2 bunch)
Celery Root (2)
Kale (1/4 bunch)
Parsley (1/2 bunch)
Cilantro (3/4 bunch)
Carrots (7)
Asparagus (14 stalks)
Red Cabbage (1/2 head)
Small Watermelon (1/2)
Navel Oranges (3)
Grapefruit (1/2)
Pink Lady Apples (2)
Red Bell Pepper (1)
Red Pepper (1)
Ginger Root
Cauliflower (1)
Celery (1/2 bunch)
Avocados (3)
Sweet Potatoes (3)
Scallions (1/2 bunch)
Limes (4)
Red Onion (1/2)
Roasted Almonds
Fresh-squeezed OJ (1/2 carton)
Coconut Water (3.5 liters)
Detox Tea
Frozen Mango (1 bag)
Frozen Pineapple (1 bag)
I outlined my recipe and meal options for Week 2 in this post, and to stock my kitchen with everything I’d need, here’s what I purchased at the grocery store today:
Broccoli (2 bunches) – $8.70
Sweet Potatoes (2) – $4.02
Brussels Sprouts (1 bag) – $2.99
Cardamom Spice (1 jar) – $5.99
Tahini (1 jar) – $5.99
Black Beans (dried, from bulk section) – $2.97
Pumpkin Seeds (from bulk section) – $2.88
Grapefruit (1) – $1.01
Corn Tortillas (1 pkg) – $0.99
Pink Lady Apples (6) – $4.66
Butternut Squash (1) – $3.60
Lemons (4) – $3.93
TOTAL for Week 2: $47.73
Just as I anticipated, my grocery bill for Week 2 was significantly less than it was for Week 1, thank goodness!
I love that you included the grocery costs. While week one looked overwhelming (lol), seeing week two really balances it out. And when you stop shopping off of the shelves and focus on the clean, fresh items, it isn’t so bad.