April , Week 1 Gluten-Free:

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

HERBS
1 bunch green onions (3)
1 clove garlic (7) 

VEGGIES
2 large carrots (2)
2 large parsnips (2)
1 fennel bulb (2)
2 stalks celery (3)
6-8 avocados (4,5,6)
3-4c snap peas (1)
1 large head broccoli (3)
1 head cauliflower (7)
1 pint cherry tomatoes (4)
2 large sweet potatoes (1)
2# red potatoes (3)
5oz tub spinach (5)
5oz tub mixed greens (4)

FRUITS
4 oranges (6)
1 ripe mango (5)

EGGS
8-12 EGGS (omega-3) (4,6)

MEATS
3# baby back ribs (3)
4 chicken leg quarters (bone-in, skin-on) (2)

FISH
1-1.5# shrimp, peeled, deveined, tails removed (1)


DAIRY (OPTIONAL)
1c greek full fat yogurt (7)
½c butter, unsalted (OR sub ½c coconut oil) (8) 

PANTRY
~28oz strained tomatoes (can use pureed) (1,3)
1 can chickpeas (4)
1c sliced kalamata olives (7)
1/2c mayo (3,7)*
~1/3c grainy mustard (3,4)
~¾c honey (1,3,4)
1¼c almond flour (8)
1tsp almond extract (8)

OILS & VINEGARS
~2c olive oil
¼c balsamic vinegar (5)
1/4c apple cider vinegar (1,3)
1/2c red wine vinegar (2,4)

NUTS
1/2c walnuts (5)
½c sunflower seeds (4)
1½c medjool dates (8)
1c pecans (8)
½c shredded coconut (unsweetened) (8) 

SPICES
3-4T chili powder (1,3)*
1T oregano (2,4)
1T Italian seasoning (2)*
1T cinnamon (8)
1tsp ground ginger (8)

FROZEN
20oz frozen dark cherries (8)


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