March , Week 4 Paleo:

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

HERBS
1 lg bunch basil (1,2)
1-2 cloves garlic (4)


VEGGIES
2 lg carrots (5)
1 pint cherry tomatoes (5)
2 avocados (5)
3-4 large zucchini (3,6)
1 cucumber (2)
2x 8oz sliced mushrooms (3,4)
1 red onion (4)
2 green bell peppers (4)
1 bunch collard greens (1)
5oz mixed greens (2)
5oz bag spinach (7)
5oz bag chopped romaine (5)



FRUITS
16oz strawberries (2,8)
1 lemon (1,2)
2 bananas (7)


MEATS
1# chicken tenders (1)
1# ground bison (OR sub ground beef) (3) 
4 sausage links (6)*
4oz pepperoni (4)*

FISH
4 salmon fillets, 4-6oz ea (2)

EGGS
6-8 eggs (omega-3) (1,6)


DAIRY (OPTIONAL)
8oz feta cheese (1,2)
4-6oz parmesan  (3,4)


PANTRY
32oz tomato sauce (3)*
28oz can diced tomatoes (4)*
2.25oz sliced black olives (4)
1/4c sundried tomatoes (in oil) (1) 
1/8c sliced kalamata olives (1)
4c beef broth (4)*
1tsp vanilla (8)*
1tsp maple syrup, optional (8)
1 can coconut milk (1)
1tsp honey (1,2)



OILS & VINEGARS
~2c olive oil
1T apple cider vinegar (or vinegar of choice) (1) 
1/2c balsamic vinegar (5,8)

NUTS
½c sliced almonds (2)
1½c pecans (1)
½c sunflower seeds (5)


SPICES
1T cumin (1)
1T chili powder (1)*
1T smoked paprika (1)
4-5T Italian seasoning (3,4)*


FREEZER
1 10oz bag mango chunks (7)
1-2 pints vanilla coconut milk ice cream (OR sub with yogurt of choice) (8)*




© 2017 by Prep Dish. All rights reserved. March 2017, Wk 4 - Paleo 
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD