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Week of June 16th
Breakfast
Starbucks Spinach, Feta, and Egg White Wrap
Lunch
Easy Pad Thai
Dinner
Salmon Teriyaki
with Quinoa Tabbouleh
Snack
Classic Fudgy Brownie
Shopping List
for 4 servings
Dairy and Egg Products
2 cups almond milk
2 tablespoons unsalted butter
6 large eggs
½ cup egg whites (about 4 large egg whites)
2 tablespoons feta cheese, crumbled
Vegetables and Vegetable Products
2 cucumbers, diced
1 (10-oz) package cherry tomatoes, halved
1 cup chopped parsley, chopped
4 sprigs fresh mint, chopped
2 tablespoons chopped shallots
2 cups fresh spinach
1 cup shredded carrots
1 cup shredded cabbage
1 bunch green onions, sliced
2 cloves garlic, minced
1 cup bean sprouts
2 tablespoons cilantro, chopped
Fruits and Fruit Juices
1 lemon, zest and juice
1 lime, juiced
Pantry
1 cup quinoa
3/8 cup olive oil
1¼ teaspoons salt
¼ teaspoon baking powder
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
1 tablespoon fish sauce
3 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons rice vinegar
2 teaspoons sesame oil
2 tablespoons teriyaki sauce
1 tablespoon sesame seeds, toasted
1 package rice noodles
black pepper
2 teaspoons cornstarch
½ cup semisweet chocolate chips (optional)
Meat Products
1 pound skin-on salmon fillets
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