April , Week 2 Paleo:

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

HERBS
1 bunch dill (1)
1 bunch basil (4)
1 garlic bulb (1,3,4,6)


VEGGIES
1 head broccoli (2)
1 head cauliflower (2)
1 bunch asparagus (1)
4 x lg beets (2 red, 2 golden if available) (5) 
1 eggplant (4)
1 zucchini (4)
2 x 8oz tubs sliced mushrooms (4,6)
5 bell peppers (3,4,6)
3 tomatoes (3,4,6)
2 avocados (3,6)
1 med jicama bulb (3)
1 yellow onion (3,4)
1-2# purple potatoes (OR sub red potatoes) (1)  
Iceburg or Bibb Lettuce (3) (for wraps)
5oz arugula (5)
5oz spinach (6)

FRUITS
1 lime (3,6)
8 kiwi (7)

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

MEATS
4 x bison strip steaks (5-7oz each, grass-fed)(2)
1-2# boneless, skinless chicken breast (3)
4x thin cut pork chops  (4)

FISH
4 salmon fillets, 4-6oz ea (1)


PANTRY
2c finely shredeed coconut (no added sugar) (8) 
1/4tsp almond extract, optional (8)
¼c honey (8)
1c grainy mustard (1)
½c mini dark chocolate chips, optional (8)

OILS & VINEGARS
~1 3/4c olive oil
1/2c balsamic vinegar (5)

NUTS & DRY FRUIT
1/2c pumpkin seeds (5)
1c Brazil nuts (7)

SPICES
1tsp ancho chili powder, optional (3)*
¼c taco seasoning (can sub chili powder) (3)*
¼c steak seasoning (2)*



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