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Flat-Belly Challenge Shopping List | Week 3

Flat-Belly Challenge: Our Week 3 Shopping List

Welcome to the last week of our 21-Day Flat-Belly Challenge! Week three features even more healthy recipes that will keep you on the right track. Each of these recipes will add a little debloating magic to your day, so spend some time stocking up on the groceries you'll need before the week begins — that way, whipping up a recipe a day will be a breeze. Check back on our Flat-Belly Challenge calendar each day to see the workouts and recipes revealed!


Note that these recipes are just a component of your healthy-eating plan: if you'd like to see even better results, follow these clean-eating rules for the duration of the challenge for all of your other meals as well.

Here's what you'll need for week three's recipes:

Produce
5 1/4 avocados
5 blackberries
1/4 cup fresh blueberries
1 papaya (Solo or Mexican)
3 to 4 lemons
1 lime
1/3 cucumber
1 medium shallot
2 cups baby arugula or watercress
2 cups chopped curly kale
2 kiwis
1 medium mango
1 medium pineapple
1 tablespoon chopped parsley
1/2 tablespoon finely chopped peeled fresh ginger
Fresh mint
Fresh basil
Fresh oatmeal toppings of your choice (ideas here)

Meat
6 to 8 ounces of fish (sea bass, cod, or trout)
2 small halibut fillets

Dairy
1/2 cup nonfat Greek yogurt

Nuts
1/4 cup roasted, salted pistachios
1 tablespoon chopped almonds

Condiments
1 tablespoon Dijon mustard

Sauces, Oils, and Spices
5 to 6 tablespoons extra-virgin olive oil
1 teaspoon red-wine vinegar
2 tablespoons Champagne or rice vinegar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 teaspoon garlic powder
Salt
Pepper

Seeds and Grains
1 cup steel-cut oats (or rolled oats)
1/4 teaspoon chia seeds

Other
1 cup almond milk
3/4 cup + 1/2 tablespoon maple syrup
3/4 cup cocoa powder
1/2 cup panko breadcrumbs
1/2 ounce agave nectar
1/2 ounce crème de mure (blackberry-flavored liqueur)
1 1/2 ounces blanco tequila
1 1/2 tablespoons vegan Earth Balance spread (or you can use butter)

Image Source: POPSUGAR Photography / Camilla Salem
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