March , Week 2 Paleo:

*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)


VEGGIES
6 avocados (1,3,7)
1 beefsteak tomato (3)
1 pint cherry tomatoes (5)
1 cucumber (5)
1 large carrot (4)
1 med zucchini (4)
1 jalapeño (2,3)
1 cucumber (5)
1 red, 1 yellow, 1 green bell pepper (3)
2 large sweet potatoes (6)
1 red onion (3)
1 yellow onion (4)
1x Napa cabbage (2)
1x Bibb lettuce (3)
5oz chopped romaine (5)
5oz tub mixed greens (1)


FRUITS
1 lime (3)
1 grapefruit (1)

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

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


PANTRY
4c beef broth (4)*
14oz crushed tomatoes (4)
~1/3c honey (1,2)
½c sliced kalamata olives (5)
1 bag plantain chips (7)
½c apricot preserves (2)
1 can full fat coconut milk (8)
½c maple syrup (8)
1tsp vanilla (8)
~1c shredded coconut (unsweetened) (2,8)*    


OILS & VINEGARS
~1c olive oil
1/3c apple cider vinegar (2,5)
2T champagne vinegar (1)

NUTS
1½c macadamia nuts (unsalted) (2) 
¾c sliced almonds (1)
1c chia seeds (8)

SPICES
~1 1/2T 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)

FROZEN
~20oz frozen mango cubes (OR 3 fresh mangos, diced) (8)  




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