Health By Al

Monday: Enchilada Skillet (Serves 4)

Tuesday: Mediterranean CousCous Cauliflower Salad (ingredients are for a double recipe, serves 6-8, I like extra for lunches)

Wednesday: Naan Wraps (Serves 4-6)

Thursday: Gnocchi Soup (Serves 4)

Friday: Vegan Bagel Sandwiches (Serves 4)

Grocery List

Produce:

• 1 red onion
• 1 red onion
• 3 cloves garlic
• 10-12 baby red/gold potatoes
• 1 large carrot
• 1 large carrot
• 1 zucchini
• 2 zucchini
• 1 bell pepper
• 2 orange bell peppers
• 2 avocados
• 2 avocados
• Cilantro
• 2 large heads of cauliflower (or if using frozen cauliflower rice-64 oz.)
• 1 cucumber
• 1 cucumber
• 1 lemon
• 1 lemon
• 2 large tomatoes
• Arugula, (half a box) optional
• Arugula or your favorite greens (half a box)
• Spinach (2 cups)
• Lettuce (only need 4 leaves)

Pantry:

• Soy sauce (1/4 cup)
• 15 oz. jar of red enchilada sauce (I used 365 brand-medium spice)
• Vegetable broth (1/4 cup)
• Vegetable broth (6 cups)
• Two 5-6 oz. boxes of pearled couscous (I like getting the Garlic 365 one)
• Raisins (1/2 cup)
• Sourdough bread, optional
• Naan, 6 pieces
• 4 bagels
• Sun-dried tomatoes (1/4 cup)
• 1 can white beans
• 17 oz. potato gnocchi
• raw cashews (3/4 cup)
• jar of pickles

Fridge/Freezer:

• 2 blocks of extra firm tofu (16 oz. each)
• Flour tortillas (5)
• Vegan greek yogurt
• Garlic hummus (1/2 container) –or make your own here
• Garlic hummus (1/2 container)

Spices/Staples:

• Black pepper
• Black pepper
• Black pepper
• Red pepper flakes
• Garlic powder
• Paprika 
• Paprika
• Olive oil
• Olive oil
• Olive oil
• Avocado oil
• Turmeric
• Sea salt
• Sea salt
• Sea salt
• Coriander
• Dried oregano