Eat Dairy Free 'Keep it Simple' Menu Plan with Printable Shopping List

Name: Eat Dairy Free 'Keep it Simple' Menu Plan with Printable Shopping List
Ingredients: 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); 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)

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Servings: 4

Author : Alisa Fleming

Eat Dairy Free 'Keep it Simple' Menu Plan with Printable Shopping List

Ingredients

Remove All · Remove Spices · Remove Staples

1 medium to large apple2 pounds asparagus2 medium avocados2 large + 1 small bell pepper (yellow or orange)1 pound broccoli crowns or florets8 medium + 8 small bananas1 head green cabbage2½ pounds carrots (3 pounds for nut-free option)4 ears of corn1 (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 chives1 bunch of kale3 lemons3 to 4 heads lettuce (your choice of type or 2 large precut tubs of greens)1 lime1 pound mushrooms6 yellow onions (7 for nut-free option)1 small bunch parsley (optional)2 pounds baby potatoes4 large Russet potatoes8 ounces snow peas or snap peas5 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)1 (12- to 16-ounce) package uncooked bacon4 pounds boneless skinless chicken breasts1 (12-ounce) package dairy-free kielbasa8 ounces hot or mild Italian sausage (for nut-free option)2 pounds wild salmon or trout fillets2 pounds jumbo shrimp (about 24-count per pound)1 pound dairy-free deli turkey or sliced cooked turkey3¼ pounds ground turkey or pork (90 to 93% lean)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)Black pepperCayenne pepperChipotle chili powderCinnamonCrushed red pepperFennel seedsGround cuminGarlic powderGround gingerItalian seasoning or basil, thyme, oregano, and parsley (for nut-free option)Old Bay seasoningOnion powderPaprikaSaltSmoked paprika½ cup barley or quinoa (for nut-free option)2 tablespoons non-GMO cornstarch or arrowroot starch2 pounds rolled oats (certified gluten-free, if needed)2 pounds rice, white or brown1 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)Baking powderBaking soda1 (12 to 16-ounce) bottle blackstrap molasses1 pound brown sugar or coconut sugar1 (16-ounce) jar honey (can substitute agave nectar)1 (16-ounce) bottle maple syrupPure stevia powder (optional)Vanilla extract1 cup sliced raw almonds (omit for nut-free option)3 tablespoons flax seeds2 (16-ounce) jars peanut, nut, or seed butter2 tablespoons toasted sesame seeds1 (16 ounce) bottle apple cider vinegar1 (16-ounce) bottle balsamic vinegar1 (12-ounce) bottle rice vinegar1 (8-ounce) bottle sesame seed oil1 (16-ounce) bottle olive oil1 (16-ounce) bottle neutral oil (like grapeseed, rice bran, vegetable, or non-GMO canola)1 (16-ounce) jar coconut oil (or more neutral oil)1 (4-pack) of single-serve unsweetened applesauce1 can chipotle chiles in adobo sauce2 (14-ounce) cans full-fat coconut milk1 quart chicken or vegetable broth (3 quarts for nut-free option)2 (14-ounce) cans crushed tomatoesHot sauce (optional, for serving)1 (8-ounce) bottle ketchupLiquid smoke2 (6-ounce) cans black olives1 (16-ounce) jar mayonnaise, regular or vegan1 (20-ounce) can pineapple slices1 (8-ounce) bottle non-GMO soy sauce, wheat-free tamari (for gluten-free), or coconut aminos (for soy-free)6 (5-ounce) cans flaked wild tuna or salmon (can sub cooked chicken or turkey)1 (6-ounce) bottle Worcestershire sauce (can sub Dijon or spicy brown mustard)1 dairy-free bread loaf (not needed if using the recipe in Eat Dairy Free)15 slider buns or 5 hamburger buns (gluten-free optional; not needed for grain-free or with my wheat bun recipe or gluten-free bun recipe)

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Instructions

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Step 1

The items are listed based on the container sizes you can often purchase them in. You won't use all of the pantry ingredients up!

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Copy or print this list (using the button above) and cross off any ingredients you already have on hand.

Eat Dairy Free 'Keep it Simple' Menu Plan with Printable Shopping List

Servings: 4

Author : Alisa Fleming

Ingredients

Instructions

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