March , Week 2 Gluten-Free:

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

HERBS
1 bunch cilantro (2,3)
1 bulb garlic (2,3,4,6)
~2-3” knob ginger (2)
1 small bunch basil (1)


VEGGIES
4 avocados (3,7)
1 beefsteak tomato (3)
1 pint cherry tomatoes (5)
1 cucumber (5)
1 large carrot (4)
1 Napa cabbage (2)
1 med zucchini (4)
1 jalapeño (2,3)
1 red & 1 yellow bell pepper (3)
4 large sweet potatoes (1,6)
2 red onions (1,3)
1 yellow onion (4)
5oz chopped romaine (5)


FRUITS
1 lime (3)

EGGS
7 EGGS (omega-3) (1,2,6)

MEATS
½# ground turkey breast (4)
1# grassfed stirfry beef (3)
1-2# chicken tenders (2)
1# ground pork (6)


DAIRY (OPTIONAL)
4oz soft goat cheese (1)
4T grassfed butter (1)

PANTRY
½c almond butter (8)*
½c apricot preserves (2)
~1/3c honey (2,8)
3c almond flour (1)
1/3c coconut flakes,  unsweetened (2)*
1 can refried beans (3)*
1 can white beans (4)
4c beef broth (4)*
14oz crushed tomatoes (4)
½c sliced kalamata olives (5)
2c crispy brown rice cereal (8)
8 organic corn tortillas (OR sub w/ bibb lettuce) (3)
1 bag plantain chips (7)


OILS & VINEGARS
~1c olive oil
1/2c apple cider vinegar (2,5,6)
2T aged or reduced balsamic vinegar, optional (1)

NUTS
1½c macadamia nuts (unsalted) (2) 

SPICES
~11/2T thyme (4,6)
2T basil (4,5)
1T oregano (4)
2T taco seasoning (3)*
1/8tsp cayenne (2)
1tsp ginger powder (6)
1tsp garlic powder (6)*
2tsp dried sage (6)
1T dried tarragon (6)



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