Mito Plan Dinners Week 2
Displaying 1 - 13 of 13
Dinner
| Ingredient | Qty |
|---|---|
| cooked chicken | 3 cups |
| boneless chicken breasts | 2 pounds |
| ground beef | 1 pounds |
| wild salmon fillets | 2 pounds |
| boneless chicken thighs | 1.25 pounds |
| black cod | 1.5 pounds |
| Ingredient | Qty |
|---|---|
| eggs (large) | 8 |
| feta cheese | 2 cups |
| sharp cheddar cheese | 1 cups |
| Ingredient | Qty |
|---|---|
| cilantro | 1 handfuls |
| lemon juice | 12.5 tablespoons |
| garlic | 10 cloves |
| lemons (large) | 1 |
| lemons | 1 |
| onions (medium) | 2 |
| carrots (medium) | 3 |
| celery stalks | 4 |
| parsley | 0.75 cups |
| red onions (small) | 1.5 |
| white button mushrooms | 8 ounces |
| red leaf lettuce | 1 heads |
| fresh mint | 1 tablespoons |
| fresh mint (small) | 1 handfuls |
| cauliflower (medium) | 1 heads |
| limes (large) | 1 |
| baby arugula | 8 cups |
| baby arugula (large) | 2 handfuls |
| green onions | 9 |
| red cabbage | 2 cups |
| avocados | 1 |
| red bell peppers (medium) | 1 |
| English cucumbers (medium) | 1 |
| fresh basil | 0.5 cups |
| fresh rosemary | 2 tablespoons |
| fresh dill | 0.25 cups |
| cherry tomatoes | 2 cups |
| fresh oregano | 4 tablespoons |
| fresh chives | 0.25 cups |
| fresh chives | 2 tablespoons |
| blackberries | 1 cups |
| spinach | 2 cups |
| zucchini | 0.5 pounds |
| yukon gold potatoes (large) | 1 |
| radishes | 2 bunches |
| collard greens | 0.5 bunches |
| roma tomatoes (small) | 2 |
| cucumbers (large) | 1 |
| green beans | 2 pounds |
| fennel bulbs (large) | 2 |
| baby spinach | 2 cups |
| green bell pepper (large) | 1 |
| romaine lettuce | 1 heads |
| romaine lettuce (large) | 1 heads |
| green leaf lettuce | 1 heads |
| arugula | 2 cups |
| white onion (small) | 1 |
| yellow bell peppers (medium) | 1 |
| yellow bell peppers (small) | 1 |
| frisée (small) | 1 heads |
| Ingredient | Qty |
|---|---|
| sea salt | 6.75 teaspoons |
| black pepper | 2.75 teaspoons |
| dried oregano | 1 teaspoons |
| dried thyme | 2 teaspoons |
| garlic powder | 1.5 teaspoons |
| ground cumin | 1 teaspoons |
| smoked paprika | 2 teaspoons |
| dried rosemary | 1 teaspoons |
| paprika | 1 teaspoons |
| chili powder | 1.25 teaspoons |
| kosher salt | 2 teaspoons |
| cajun seasoning | 1 tablespoons |
| Ingredient | Qty |
|---|---|
| sweet rice flour | 1.5 tablespoons |
| Ingredient | Qty |
|---|---|
| diced tomatoes | 2 cups |
| strained tomatoes | 1 cups |
| kalamata olives | 1 cups |
| Ingredient | Qty |
|---|---|
| quinoa | 1.25 cups |
| short grain brown rice | 2.5 cups |
| chickpeas | 2 cups |
| raw almond milk | 0.5 cups |
| sliced almonds | 0.5 cups |
| Ingredient | Qty |
|---|---|
| mayonnaise | 0.33 cups |
| salsa | 0.33 cups |
| castelvetrano olives | 0.5 cups |
| Ingredient | Qty |
|---|---|
| extra virgin olive oil | 23 tablespoons |
| extra virgin olive oil | 1 teaspoons |
| extra virgin olive oil | 0.5 cups |
| avocado oil | 1 tablespoons |
| champagne vinegar | 3 tablespoons |
| Ingredient | Qty |
|---|---|
| water | 3 cups |
| Ingredient | Qty |
|---|---|
| cashew milk | 2 cups |