February, Week 2 Gluten-Free:

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

HERBS
2 bunches basil (1,4)
1 bunch dill (1)
1 garlic bulb (1,2,4)
2" knob ginger (3,7)

VEGGIES
1 x carrot (2)
1 bunch chard (2)
1 head broccoli (3)
1 avocado (5)
4 bell peppers (variety of colors) (7)
2 x zucchini (1/2#)(4)
8oz sliced mushrooms (1)
1 yellow onion (1,2,4)
5oz tub salad greens (5)
1# Yukon gold potatoes (~2 med potatoes) (2)

FRUITS
1 lime (3,7)
2 large grapefruit (5)
1 bunch bananas (6)

MEATS
1/2# raw chicken sausage (2)*
4 boneless, skinless chicken breasts (3)
1# ground turkey thigh (4)

FISH
1# shrimp, peeled, deveined, tails removed (1)

DAIRY
32oz organic Greek yogurt (4)
5oz shredded parmesan (1.5C) (or more for soup, 2)(4)
4oz crumbled feta (1)

PANTRY
Brown rice lasagna noodles (4)
4C gluten-free oatmeal (quick-cooking preferred, no steel-cut) (6,8)
2C brown rice (1,3)
15oz cannellini beans (OR 2 cans if omitting dairy from lasagna) (2)
2 x 25.5oz tomato sauce (OR strained or pureed tomatoes or marinara sauce) (1,4)*
32oz chicken broth (2)*
1/4C unsweetened cocoa powder (8)
~3/4C honey (3,5,7,8)
~2C peanut butter (3,6,7,8)*
14oz can lite coconut milk (3,7,8)
1tsp low-sodium tamari (3,7)
2tsp red curry paste (3,7)*
1tsp vanilla (8)*

OILS & VINEGARS
~1/2c olive oil
1/4C coconut oil (8)
2T toasted sesame oil (3)
2T chamgpagne vinegar (5)

NUTS
1/2C sliced almonds (5)

SPICES
1/2tsp cinnamon (8)
3T Italian seasoning mix (2,4)*
1-2T chili flakes, optional (3)


© 2017 by Prep Dish. All rights reserved. Feb 2017, Wk 2 - Gluten Free
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD