What I used the most of, for the "base" I guess you'd call it.. here's how I shopped
Apples - 5 bags
Celery - 3 bunches
Cucumber - 8 at a time
Lemons - 8
Pine Apple - 2
Pears - 4
Ginger Root - 1 (which you left off your list? It's crucial!)
Red Peppers - 3 (pricey)
Green Peppers - 4
Kale - 1 bunch
Spinach - 1 bunch
Carrots - 1 BIG bag
We've moved to a leaner diet of whole vegetables. Until I add a lot more exercise or go back to juicing full time, my weight is stabilized.
http://www.fda.gov/Food/LabelingNut...RestaurantsRetailEstablishments/ucm063367.htm
You can meal plan using the nutritional values on the link above to be sure you're getting everything you need. Variety is key... for example... if you're a meat and potatoes kind of person, you want to reduce the meat A LOT, think 4 ounces of steak. Half a chicken breast (a whole one on a leaner cull bird, half for pumped up store bought). If you're going to keep the potatoes, add two more veggies, or mix up several, and have that sitting where the 12 ounce steak used to sit on the plate.
With Veggies, you can eat as much as you want! Beware of dipping. Make homemade garlic ranch, if you must have ranch. Carrots dipped in mayo is like a cole slaw with no work.
I find it easier to cook if I spend an evening after shopping chopping and bagging the things I'll cook with. Onion, peppers, slicing carrots, ect. Something about frozen is different... besides corn and peas. That makes it easy... take half a cup of onions, two colors of peppers, the tops of broccoli (save the stem for juicing!) ect, lightly cook, then add to rice, millet, or cuscus.
Brussel Sprouts... terrible stuff to a lot of people. Don't cook them with water... glaze them in garlic and a light oil, bake them. OMG a carnivore would eat them!