Today we went shopping to pick up our massively awesome grocery list filled with wonderful produce and a few pantry stocking essentials. I must admit we did let the fridge run down to bare bones because I knew we were going to be starting the reset next week. But we completely packed it back with veggies and fruit (cucumber, spinach, kale, romaine, peppers, corn, tomatoes, potatoes, onions, carrots, basil, parsley, cilantro, lemons, limes, blueberries, green beans), fish, chicken, tempeh and some yogurt all for under $200!!! That’s right we completely restocked our fridge and pantry for under $200, including a few pantry essentials (rice vinegar & wakame) we needed to pick up at Whole Foods.
I have started prepping and chopping and pre-cooking as much as possible so our meals are easily thrown together next week and the following. The meal plan and recipes are super easy to follow, I just want to remove as much of the work as possible. On the stove as we speak is short grain brown rice (for rice & beans as well as sushi), garbanzo beans for hummus, and lentils for a super yummy sounding cold lentil salad.
I also already prepped these three amazing dressings
Creamy Garlic, Basic Vinagrette w/Basil, and Miso Sesame Ginger (my favorite!)
Next I move on to vegetable cutting!
Cassie Cain Coaching 
Recipe for creamy garlic, please? =)
Recipe for Creamy Garlic dressing, please? =)
It was pretty easy: 1/4 cup olive oil, 1/4 cup apple cider vinegar, 2 Tbsp lemon juice, 3 garlic gloves smashed, 1tsp Himalayan sea salt, 2tsp Dijon mustard, 1tsp raw honey
Just blended it all together in my little ninja blender, Voila!