Dinner, Menu Planning

Saturday Shopping List // Halloween Detox

Happy Saturday Sunday! ¬†Yesterday we had a day full of Halloween shenanigans and a little girl who didn’t nap, so the shopping list was put on the back burner. ¬†Sorry about that.

This week I picked a slew of crazy healthy recipes to help you detox from your Halloween weekend.  Yesterday, after eating 4-5 pieces of candy (which I normally never eat) I started feeling grouchy and depressed.  It was convincing to me that all the negative hubbub about sugar lately is legit.  I hope this menu helps you to come down from your sugar buzz. And then on Friday, to celebrate a healthy week, some hearty, creamy pasta (with some earthy, roasted beets in there to continue the healthy vibe).

There’s a creamy squash soup, hearty autumn salad, and eggplant meatballs. So in other words, a healthy menu with no compromise of deliciousness and comfort.

Keep me updated on how your week is going or what recipes you enjoy by tagging your photos on Instagram with #keepingwillow. Leave me a comment below telling me what you didn’t like, how much your groceries cost or what your kids really liked.

You can download your shopping list below.  Many of the things on the list you will already have.  Just check off the the things you need.  There is space below each category to add any other things you need to buy for the week.

You can find all of the recipes for this week in one place by following my ‚ÄúSaturday Shopping List‚ÄĚ board on Pinterest here.

Total cost (for all groceries I bought for the week, including other food): $110

Shopping List (download)

M E N U //

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This is a dreamy, green-less salad by Pinch of Yum is screaming everything autumn.  Add a can of chickpeas to add some heartiness.  (GF + V) RECIPE

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Roasted brussel sprouts are one of my favorites. ¬†This recipe by Naturally Ella is going to fulfill my brussel sprout dreams. ¬†If you’re looking for a creamier polenta, add 4 oz of goat cheese. (GF + sub vegan butter alternative) RECIPE

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It’s all the decadence of risotto and yet it’s not. ¬†This creative recipe from Sanisbury Magazine is loaded with tender greens and mushrooms galore. ¬†(GF + sub butter for coconut oil + vegan parm or nutritional yeast for parmesan, if vegan)¬†RECIPE

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By spicy, it means full of spices not necessary “hot” per se. ¬†Cookie + Kate makes this “Chorizo” inspired soup from the cookbook “The Year of Cozy” by Adrianna Adarme. Super simple and squash has so much nutritional value. ¬†(GF + V) RECIPE

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I literally cannot wait until Wednesday so that I can eat these amazing “meat”balls by The First Mess. ¬†Satiable and hearty but seriously healthy. Can you say kale pesto? (sub GF bread if GF + V) RECIPE

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I am obsessed with tahini dressings. ¬†They make salad so creamy and earthy. ¬†I can’t wait to try Minimalist Baker’s version with Kale and some butter beans. (Use GF croutons if GF + already V) RECIPE

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The thing about Half Baked Harvest recipes, is that they are extremely creative and interesting. ¬†Yes, this is a pasta dish on a detox menu. ¬†Cut yourself some slack. ¬†And come on, there are beets in here. (if you’re GF use GF pasta or maybe stir the ingredients into a risotto. If vegan, skip the manchengo or substitute with vegan parm. ¬†Use 1/2 cup cashew cream mixed with salt, pepper, and 2 Tbsp of nutritional yeast to substitute the brie) RECIPE

 

Happy Saturday…er…Sunday!!

xoxo

 

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