Yummi By Halli - Weekly Meal Plan & Grocery List

Meal Lineup:
- Monday: Chicken Shawarma Platters with Quinoa Tabouli 
- Tuesday: Asian Flank Steak Bowl with Cucumber Salad and Avocado
- Wednesday: Cobb Salad with leftover Flank Steak
- Thursday: Blackened Salmon Bowls with Peach Salad and Cilantro Yogurt Sauce

Grocery List:

Proteins:

- 1.5 lbs Boneless Skinless Chicken Thighs (for Shawarma)

- 1 Flank Steak (approximately 1.5-2 lbs)
- 4 Salmon Filets (5-6 oz each)
- 3 Eggs (for Cobb Salad)

Vegetables & Produce:
- 1 head Organic Romaine Lettuce (for Cobb Salad)
- 1 cup Organic Cherry Tomatoes (for various dishes)
- 1 Organic Cucumber (for Quinoa Tabouli and Cucumber Salad)
- 1⁄2 Organic Red Onion (for Quinoa Tabouli, Cucumber Salad)
- 1 ripe Organic Avocado (for Cucumber Salad, Cobb Salad, Blackened Salmon Bowls)

- 1 Jalapeño (for Quinoa Tabouli and Cucumber Salad)
- 3 Organic Idaho Russet Potatoes (for French Fries)
- 2 Limes (for various dishes)
- 1 Lemon (for Shawarma, Tzatziki, Quinoa Tabouli, and dressing)
- 1 Pint Organic Cherry Tomatoes (for Quinoa Tabouli)
- 1 Serrano Pepper (for Quinoa Tabouli)

- Fresh Flat Leaf Parsley (for Quinoa Tabouli and Shawarma Platter)
- 7 Mint Leaves (for Quinoa Tabouli)
- 1 ripe Peach (for Peach Salad)
- Fresh Cilantro (for Shawarma Platter, Salsa, and Cilantro Yogurt Sauce)

- Fresh Mint (for salsa)

Grains & Starches:
- 1 cup Red Quinoa (for Quinoa Tabouli)
- Ciabatta Bread (for Croutons in Cobb Salad)

Dairy:
- 1.5 cups Full-Fat Greek Yogurt (for Cilantro Yogurt Sauce)

Oils & Vinegar:
- Olive Oil (for multiple dishes)
- 24 oz Organic Avocado Oil (for French Fries)

- 1⁄4 cup Champagne Vinegar (for Vinaigrette)

- Soy Sauce (for Asian Marinade)

Spices & Seasonings:
- Kosher Salt
- Fresh Cracked Black Pepper
- Smoked Paprika (for Shawarma)
- Cumin (for Shawarma)
- Cinnamon (for Shawarma)
- Cayenne Pepper (for Shawarma)
- Garlic Powder (for various dishes)
- Chili Powder (for Shawarma)
- Crushed Red Pepper (for Vinaigrette)
- Korean Chili Flakes (for Asian Marinade)

- Korean Chili Paste (for Asian Marinade)

- Dijon Mustard (for Honey Champagne Vinaigrette) Other:

- 5 oz Light Beer (for Asian Marinade)
- 1 tbsp Maple Syrup (for Asian Marinade)
- 2 tbsp Honey (for Honey Champagne Vinaigrette)
- 2 tbsp Red Wine Vinegar (for Honey Champagne Vinaigrette)