What’s in My Weekly Food Shop?

I love seeing what other people actually buy each week, so I thought I’d share what usually makes it into my food order.

I eat plant-based because it fits naturally with my focus on longevity, reducing inflammation and feeling good day to day. I like foods that keep me feeling energised, make maintaining my weight easier and, most importantly, that I genuinely enjoy eating.

Why I Order My Food Shopping Online

I rarely go into supermarkets anymore. I do most of my weekly food shop online, usually through Ocado.

One of the main reasons is because supermarkets push so much unhealthy food at you, making it harder to make healthy choices. You walk in for a few basics and you're surrounded by special offers, end-of-aisle displays, sweets, crisps, ultra-processed snacks and foods you probably hadn't planned on buying.

I personally find it much easier to avoid all of that by shopping online. I have my regular foods, reorder what I actually need and don't spend an hour walking past products designed to tempt me.

It's one of the simplest changes I've made: I don't rely on willpower — I control what's coming into my kitchen.

If my cupboards and fridge are full of foods I actually want to eat, healthy eating becomes much easier.

What’s Usually in My Order 🛒

Fruit & berries
Blueberries, raspberries, bananas, apples, grapes, lemons and whatever seasonal fruit looks good. I also buy lots of frozen berries and fruit because they're so easy to throw into smoothies, porridge and baking.

I deliberately try to eat a good variety of colourful fruit and berries. They're a great source of plant compounds including polyphenols, which are being studied for their potential role in healthy ageing. Berries are particularly rich in them, so they're one of my favourite things to keep stocked.

Vegetables
Broccoli, spinach, peppers, tomatoes, mushrooms, avocado, sweet potatoes and frozen vegetables are regulars. I try to get plenty of colour and variety rather than buying exactly the same vegetables every week.

Frozen veg is always in my freezer too. It makes it so much easier to add another portion of plants to a meal when I haven't got much fresh food left.

Legumes
Chickpeas, lentils, black beans, edamame and mixed beans are some of my biggest staples. I try to include legumes regularly because they're an easy way to add plant protein and fibre to a meal.

And I'm definitely not cooking dried lentils from scratch every day! I buy plenty of pre-cooked lentils, beans and chickpeas in tins or pouches. I can open them and add them straight to a pasta sauce, curry, salad or bowl. Convenience makes it much easier for me to eat this way consistently.

Plant-based protein
Tofu is almost always in my order — usually several different types depending on what I'm cooking. I'll also buy convenient plant-based proteins such as vegan steaks for nights when I want something really quick.

My general aim is to build my meals around a source of plant protein and plenty of fibre, then add lots of vegetables and flavour around it.

Nuts & seeds
Chia seeds, flaxseed, pumpkin seeds, almonds and nut butters are cupboard essentials. I'll sprinkle them over porridge and yoghurt bowls, blend them into smoothies or use nut butter with fruit.

They're such an easy way of adding more protein, fibre, healthy fats and micronutrients to my day without really thinking about it.

Oats & grains
Oats, rice and quinoa are my usual basics. Oats especially get used constantly in my house — porridge, overnight oats, smoothies and baking.

Medjool dates
Probably one of my most-bought foods! Since reducing refined sugar, dates and fruit are usually what I reach for when I want something sweet.

I use Medjool dates in smoothies, baking and homemade snacks, and I make my date caramel regularly and keep a batch in the fridge.

Herbs, spices & flavour
This is a big part of my food shop because I want healthy food to actually taste good.

I cook a lot of Asian-inspired food, so you'll usually find soy sauce, gochujang or gochugaru, garlic, sesame and other herbs and spices in my kitchen. I love making tofu and vegetables really flavourful rather than thinking of plant-based eating as plain salads and steamed vegetables.

Why I Eat This Way

I went vegan around four years ago and the change in how I felt was huge. I've genuinely never felt like I've had more energy or felt better in myself, and now I'm in my mid-30s I'm increasingly interested in what the food I eat today could mean for my health later in life.

My reasons for eating predominantly plant-based now are very much centred around longevity, supporting a healthy inflammatory balance, maintaining a healthy weight and simply feeling good.

I don't try to make every meal perfect. My basic formula is pretty simple: plant protein + plenty of fibre + lots of colourful plants.

It's a lovely way to eat, it doesn't feel restrictive to me, and after four years it's simply become my normal. 🌱

I share what works for me personally rather than suggesting that a plant-based diet will have the same effects for everyone.

What Inspires My Food Choices

A lot of my inspiration comes from following longevity research and some of the leading voices in the space, as well as projects such as Dr Michael Greger and Blueprint.

I don't follow one specific longevity diet or protocol. I take the things that interest me and find simple ways to incorporate them into normal life.

For me, that means a food order filled with plants, legumes, colourful whole foods and easy sources of protein.

Nothing particularly complicated — just food I enjoy eating and want to keep stocked in my kitchen. 

Shop My Longevity & Wellness Picks

Want to see some of the other things I use? I've put together my favourite supplements, kitchen essentials, fitness, sleep and wellness products in my Amazon longevity picks.

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This is simply what I personally eat and enjoy, not individual nutritional or medical advice.