February, Week 2 Paleo: *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 2 bunches basil (1,4) 1 garlic bulb (1,2,4) 2" knob ginger (3,7) VEGGIES 1 bunch asparagus (1) 4 sweet potatoes (1) 1 green cabbage (2) 1# carrots (2) 1 red onion (2) 1 x broccoli (3) 1 x cauliflower (3) 1 x avocado (5) 4 x bell peppers (variety of colors) (7) 3-4 x zucchini (~1#)(4) 1 yellow onion (3,4) 1 x 5oz tub salad greens (5) 1 bag spinach (6) 2 avocados (6) FRUITS 1 lime (3,7) 2 large grapefruit (5) MEATS ~3# grass-fed beef brisket (2) 4 boneless, skinless chicken breasts (3) 1# ground turkey thigh (4) FISH 4 x Tuna fillets, 4-6oz ea. (OR sub halibut or salmon or pork chops) (1) EGGS 7 eggs (omega-3) (4,6,8) DAIRY (OPTIONAL) 32oz organic Greek yogurt (4) 5oz shredded parmesan (4) PANTRY 14oz can lite coconut milk (1,3,7) 25.5oz tomato sauce (OR strained or pureed tomatoes or marinara sauce) (4)* ~1c almond butter (3,6,7)* 1tsp coconut aminos (3,7) 2tsp red curry paste (3,7)* ~1/2c honey (3,5,7,8) 2/3c cocoa powder (8) ½tsp vanilla extract (8)* ¼c dark chocolate chips, optional (8)* OILS & VINEGARS ~1/2c olive oil 1/3C coconut oil (1,3,8) 2T toasted sesame oil (3) 2T chamgpagne vinegar (5) NUTS 1/2C sliced almonds (5) 1/4C chopped walnuts (8) SPICES 1/2tsp turmeric (2) 2T cumin (2) 1T garlic powder (2) 4½tsp cinnamon (6,8) 4T Italian seasoning mix (2,4)* 1-2T chili flakes, optional (3) © 2017 by Prep Dish. All rights reserved. Feb 2017, Wk 2 - Paleo Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD