Posted on May 31st, 2017

For those that know me, you would know that I am allergic to gluten and intolerant to cow’s milk dairy so what does my weekly grocery shop look like?

I usually make it to the local markets on a Sunday where I get a fair bit of different vegies. Often the staples include:

• Zucchini
• Broccoli
• Sweet potato/pumpkin
• Kale/silverbeet
• Capsicum
• Beetroot
• Lemons
• Cucumbers
• Lettuce leaves (spinach, rocket)
• Fruit of some sort (generally something in season) – I don’t eat a lot of fruit.

I am a big fan of roasting up a batch of vegies to use for lunches during the week. I tend to make some sort of vegetable dip to use for a snack (e.g. beetroot/zucchini/sweet potato hummus) or a vegetable soup. I really love juicing cucumbers and adding some fresh lemon juice and celery to it as well for a cool drink to get more vegetables into my diet.

I then head to the shops to pick up some of my other staple items such as:

• Celery
• Meat/Fish – mix it up each week
• Tahini
• Almond Butter
• Sunflower seeds
• Eggs
• Frozen berries

For breakfast each day I tend to have a protein pancake with tahini and blueberries on top or a smoothie using a pea/rice protein powder made on sunflower seed milk which I make myself. I don’t make a lot of salads as I generally prefer vegetables with my meals, however I do swap and change. Since I don’t tend to eat lots of salad I find mixing salad leaves with roast vegetables pretty tasty. My snacks do tend to be things like vegetable juices, fruit with nut butter, dip and vegetable sticks, quick smoothie or something I have baked if I have had time.

I am a big fan of using my slow cooker to cook meat for lunches during the week (i.e. chicken, corn beef, lamb) as I find this more convenient to put the slow cooker on Sunday night and just cut up the meat on Monday morning before work.