March , Week 1 Paleo:

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

HERBS
1 bunch cilantro (2)
2" knob ginger (1)
1 head garlic (2,4)

VEGGIES
2 leeks (6)
1 bunch broccoli (2)
1 small cauliflower (1)
1 large eggplant (1)
2 green bell peppers (4)
2x 5oz sliced mushrooms (3,6)
1 yellow onion (4)
2 large sweet potatoes (2)
5oz mixed greens (5)

FRUITS
4 apples (7)
1 pint raspberries (5)
4-5 lemons (8)

EGGS
13 EGGS (omega-3) (6,8)

MEATS
1# ground beef, grassfed (3)
1-1.5# chicken thighs (boneless, skinless) (2) 
1 link (~3oz) raw andouille sausage (4)* 

FISH
4 salmon fillets, 4-6oz ea (1)
12oz shrimp (peeled, deveined, fresh or frozen) (4) 

DAIRY (OPTIONAL)
4oz goat cheese crumbles (6)
4oz feta crumbles (5)

PANTRY
½c sunflower seed butter (7)*
½c apricot preserves (2)
4c chicken broth (low-sodium) (4)* 
32oz tomato sauce (3)*
2T red curry paste (1)*
¼c low-sodium coconut aminos (1)
3/4c coconut flour (8)
1/2tsp baking soda (8)
½c honey (8)

OILS & VINEGARS
~1c olive oil
1T toasted sesame oil (1)
¼c balsamic vinegar (5)
~1/2c coconut oil, melted (8)

NUTS
1/2C pistachios (5)

SPICES
5-6T Italian seasoning (2,3)*
1/8tsp cayenne pepper (2)
2tsp Creole seasoning (4)*
2T poppy seeds (8)

FROZEN
12-16oz cut okra (4)


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