Read without ads and support Scribd by becoming a Scribd Premium Reader.
See Premium Plans
 
 
    P   a   g   e
    1 
Low-Carb/Regular Carb Menu shopping list for this menu:
http://heartkeepercommonroom.blogspot.com/2012/01/combined-menu-for-low-carb-and-non.htmThe goal here is minimize the work, time, and cost while cooking for low carb dieters and family members who aren
’ 
t ona diet. This menu also has the dieter eating most of the same things as the rest of the family.
Produce:
o
 
bell peppers
 
o
 
mushrooms
 
o
 
Potatoes for the non-lowcarbers
o
 
Fruit for the non-lowcarbers
o
 
Cherry tomatoes (just a few for the pizzas,optional)
o
 
Jicama
o
 
Spinach for the chicken/broccoli casserole,although you could also use some of the leafygreens from the bok choy
o
 
Bok choy or Chinese celery (same thing,different names)
o
 
Turnips (2 or 3)
o
 
Carrots, optional
o
 
Celery
o
 
Leafy green vegetables for salads and smoothies(smoothies optional)
o
 
Onions
o
 
Fresh basil and parsley (optional, but WOW)
o
 
Garlic
o
 
Green onions
o
 
Cauliflower: in the cauliflower roast side dish,the soup, and the farmer
’s fry.
One head shoulddo it. If you
’re sharing,
get 1 extra head forevery 4 additional people eating with you.
o
 
Leeks
o
 
Shallots (or just use onions)
o
 
 Vegetables for pizza toppings (mushrooms,peppers, onions)
o
 
Kohlrabi (for the chicken adobo or for roasting)
o
 
 Avocado (one for the low carber)
o
 
Radishes (for roasting)
o
 
cilantro
o
 
Cabbage (you can also use leftover bok choy,kohlrabi, celery, and leeks for the cabbage inthe Asian cabbage and beef)
o
 
1 tiny poblano pepper (optional, you could justuse mild green chiles if you
’re averse to the
heat)
Dairy products:
o
 
Butter (because if you are like us, you alwaysneed butter- tip: watch for sales and stock up)
o
 
Whole cream/whipping cream (for cauliflowersoup and the tortilla soup)
o
 
Eggs- the amount depends largely on yourbreakfast plan, so you need to count those up tobe sure. I suggest using tally marks as you look over the recipes to keep track, and then writedown the final number (giving yourself a fewextra for flexibility):
 
TVP oatmeal, 4 eggs
 
2 eggs per omelette or shirred egg
 
1 egg yolk per recipe of broccoli soup
 
2 eggs per salmon patties recipe
 
4 eggs for every 2-3 people eating the FarmersFry
 
4 eggs per pumpkin muffin recipe
 
1 or 2 egg yolks per Asian cabbage and beef 
 
2 eggs per mini meatloaf recipe
o
 
Cream cheese, about 3 ounces for every threeservings of broccoli soup, unless you
’re using
another thickener: extra for snacks
o
 
Mozzarella cheese for pizzas
o
 
1/2 cup hard cheese per broccoli soup rec.
o
 
Cheese for salmon quesadillas, with extra forsnacking,
Health Food Store type things
(how
’ 
s that for an official, intelligent sounding label?)
o
 
2 C TVP granules (IF you are making the TVP
 ‘
oatmeal
’ 
. This makes 5 or 6 bowls.
o
 
1 qt + 12 ounces unsweetened soy, coconut orother milk substitute- check the label. 12 moreoz for additional broccoli soup
o
 
Guar or xanthum gum if that
’ 
s the thickener youwant
o
 
Bragg
’ 
s Amino Acids
o
 
Raw apple cider vinegar
o
 
Shiritaki noodles/rice (optional)
Baking:
Search
Search History:
Searching...
Result 00 of 00
00 results for result for
  • p.
    • Notes
    Load more