Feedfeed 2019 Weekly Gluten Free Meal Plan: October 13

THE MENU
Sunday Feedfeed Sunday Chili
Monday Vegetable Minestrone Soup
Tuesday Spaghetti Squash Marinara with Toasted Coconut Cashew Cream
Wednesday Instant Pot Chana Masala
Thursday Eggplant Chickpea Curry
Friday Smoky Pulled Chicken Nachos
Weekend Bonus White Bean Shakshuka

THE GROCERY LIST
(the must-haves!)

1 (5 ounce) bag baby spinach
1 eggplant
1 spaghetti squash
2 heads celery
1 pound carrots
1 zucchini
2 green bell peppers
2 red bell peppers
1 poblano pepper
2 serrano peppers
3 jalapeño peppers
3 heads garlic
8 yellow onions
1 (½ inch) knob ginger
1 bunch parsley
1 bunch basil
1 bunch cilantro
1 lemon
1 lime
3 (28 ounce) cans Muir Glen Organic Diced Tomatoes
1 (14.5 ounce) can Muir Glen Organic Diced Tomatoes
1 (14.5 ounce) can Muir Glen Organic Diced Tomatoes San Marzano Style with Basil and Garlic
1 (28 ounce) can Muir Glen Organic Fire Roasted Diced Tomatoes
2 (28 ounce) cans Muir Glen Organic Fire Roasted Crushed Tomatoes
1 (14.5 ounce) can Muir Glen Organic Stewed Tomatoes
2 (6 ounce) cans Muir Glen Organic Tomato Paste
1 (15.5 ounce) can chickpeas
2 (14.5 ounce) cans red kidney beans
1 (15.5 ounce) can cannellini beans
1 (14 ounce can) black beans
1 (7.5 ounce) can chipotle peppers in adobo
1 (10 ounce) jar kalamata olives
2 (32 ounce) cartons vegetable broth
1 (32 ounce) carton chicken broth
1 pound gluten free pasta
1 pound dried chickpeas
2 pounds ground beef
2 pounds boneless skinless chicken breast
1 (8 ounce) tub sour cream
1 block cheddar cheese
1 (4 ounce) tub feta cheese
1 dozen eggs

Salt
Black pepper
Garam masala
Ground cumin
Ground turmeric
Cayenne pepper
Smoked paprika
Ground coriander
Garam masala
Cinnamon
Chili powder
Oregano
Thyme
Coriander seeds
Cumin seeds
Black mustard seeds
Bay leaves
Whole cardamom pods
Olive oil
Coconut oil
Slivered almonds
Cashews
Quinoa

OPTIONAL

Fenugreek leaves
Hemp hearts
Nutritional yeast
Rice
Crushed red pepper flakes