Put your best fork forward
March Meal Plan
March and the colour green have been long associated. St. Patrick’s day falls on March 17, and in many places of the world, you’ll start seeing green sprouts in the soil to signify the start of spring. But we want you to think of March and green for one more reason—eating your vegetables for National Nutrition Month. We worked with Revive Wellness to come up with this macro-balanced meal plan that’s filled with lots of vegetables, varied protein sources and nutritious whole grains. No matter which recipe you make, you’ll be celebrating National Nutrition Month and treating your body right.
Grocery List
Produce
3 red bell pepper
1 yellow bell pepper
1 English cucumber
1 cup grape tomatoes
¾ cup green onions
11 cups baby spinach
1 bunch parsley
1 lemon (for juice)
5 garlic cloves
4 cups broccoli slaw
3 cups carrots
3 tbsp ginger root (1 small piece)
2 bunches cilantro
1 cup onion
1 cup celery
1 cup sliced mushrooms
2 cups coleslaw mix
1 cup purple cabbage
Meat/Poultry/Dairy
1 lb ground turkey
1 lb lean ground pork (or ground chicken or turkey)
1 cup ricotta cheese
1½ cups mozzarella cheese
1 tbsp parmesan cheese
½ cup milk
2 tbsp butter
Frozen
1 cup edamame beans
Spices
2 ¼ tsp salt
1½ tsp pepper
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp Italian seasoning
Dry Goods
1 cup wheat berries
1 540ml can chickpeas
4 tbsp + 1 tsp olive oil
1 tbsp canola oil
1 tbsp Apple cider vinegar
1 tbsp rice vinegar
2 tbsp low sodium soy sauce
1 tsp Dijon mustard
1 tsp maple syrup
1 tbsp honey
½ cup sunflower seeds
1 pkg whole wheat spaghetti noodles
2 tbsp natural creamy peanut butter
1 tbsp Sriracha sauce x 1 tbsp
¾ cup unsalted peanuts
1 796ml can crushed tomatoes
2 tbsp sugar
1 500g pkg lasagna noodles
1 tbsp active dry yeast
3 cups all purpose flour
2 tsp cornmeal
3 tbsp hoisin sauce
2 dashes hot sauce
1 tbsp sesame oil
1 tbsp black sesame seeds
4 whole wheat tortilla shells