March , Week 3 Paleo: *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 1 bunch cilantro (3) 1 bunch green onion (3,4) 1 bulb garlic (3,4) ~2-3” ginger knob (3) VEGGIES 1 pint cherry tomatoes (1) 1 red bell pepper (3) 1 cucumber (1) 1 head cauliflower (2) 1 head broccoli (2) 1 yellow onion (3) 1.5# mini red potatoes (4) 8oz button mushrooms (4) 1# brussels sprouts (4) 2 heads romaine lettuce (1,3) 5oz baby spinach (5) FRUITS 1 bunch grapes (7) 2 x bananas (6) 3 x lemons (2) MEATS 1.25# ground turkey thigh (3) 1# chicken breasts (boneless, skinless) (1) 4-8 thin cut, bone-in pork chops (4) FISH 4 salmon fillets, 4-6oz ea (2) DAIRY (OPTIONAL) 4oz feta crumbles (1) 1c shredded parmesan (2,5) PANTRY 8.5oz can artichokes (in water) (1) ½c sliced kalamata olives (1) 4T capers (2) 1 can water chestnuts (3) 3T coconut aminos (3) 3/4c almond butter (6,8)* 1c cacao or cocoa powder (8) ¼c honey (8) 12 muffin liners (8) OILS & VINEGARS ~2c olive oil 2T toasted sesame oil (3) 2T rice vinegar (3) 1/4c red wine vinegar (1) ½c balsamic vinegar (1,5) 1c coconut oil (8) NUTS & DRIED FRUIT ½c pine nuts (5) 1c cashews (7) 1/2c golden raisins (5) SPICES 1/2T oregano (1) 1tsp red chili flakes, optional (3) 1-2T garlic salt (OR ~1T garlic powder)(4) FREEZER 8-10oz bag frozen strawberries (6) 8-10oz bag frozen spinach (6) © 2017 by Prep Dish. All rights reserved. March 2017, Wk 3 - Paleo Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD