February, Week 1 Paleo:

*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.

HERBS
1 bulb garlic (1,4)
2” knob ginger (1)

VEGGIES
½# bag chopped cabbage (OR coleslaw mix)(2)
1 pint cherry tomatoes (3)
1/2# carrots (4)
1/2# parsnips (4)
2 red bell peppers (1)
2 large yellow onions (1,4)
2 sweet potatoes, ~1# (1)
1# purple potatoes (OR sub w/ red or fingerling)(2)
5oz tub mixed greens (3)
5oz tub baby spinach (5)
2-4 avocados (7)

FRUITS
1 pint blueberries (5)
4 limes (1,7)

MEATS
8-10 chicken drumsticks (bone-in) (2)
4 boneless, skinless chicken breasts, 4-6 oz each (3)
1.5# beef stew meat (4)

FISH
4 salmon fillets, 4-6oz ea. (OR sub w/ seabass or tilapia)(1)

DAIRY
4oz goat cheese crumbles (5)
4oz feta cheese crumbles (3)


NUTS/DRIED FRUIT
1c sliced almonds (3,5)
1c medjool dates (6)
½c dried cherries (6)*

OILS & VINEGARS
~2c olive oil
1c balsamic vinegar (3,5)
~1/4c apple cider vinegar (2)
¼c coconut oil, melted (8)

PANTRY
1c strained tomatoes (2)
1c almond butter (6)*
8.5oz can artichokes in water (3)
5T honey (2)
14.5oz can diced tomato (4)*
1c red wine (4)
4c beef broth (4)*
1/4c maple syrup (8)
2c almond flour (8)
1/4c mini chocolate chips (8)
parchment paper (1)
4c vegetable broth (1)*
1 bag plantain chips (7)

SPICES
~2T chili powder (2)*
1T tarragon (OR sub w/ basil)(2)
¼tsp chipotle or ancho chili powder (OR sub w/ 1T chili powder)(1)
3T Italian seasoning (4)*
1tsp vanilla (8)


© 2017 by Prep Dish. All rights reserved. Feb 2017, Wk 1 - Paleo
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD