April , Week 3 Paleo: *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 1 bulb garlic (2,3) ~2-3” ginger knob (2) 1 bunch parsley (6) VEGGIES 11/2-2# (~8) carrots (1,2,4) 1 bunch celery (1,5) 1 medium zucchini (4) 1# Brussels’ sprouts (1) 1 head broccoli (2) 8oz sliced mushrooms (2) 2 bell peppers (mix of colors) (2) 1 yellow onion (1) 1# baking potatoes (1) 2 lg sweet potatoes, ~2# (3) 12oz bag pre-chopped kale (OR 2 bunches whole kale) (3) 5oz baby spinach (6) 5oz tub mixed greens (5) 2 avocados (5,7) FRUITS ~1c seedless grapes (5) 1 pint strawberries (4) EGGS 18 EGGS (omega-3) (4,6) MEATS 1 large lamb shoulder roast (OR sub pork or beef roast) (1) 4 thin-cut pork chops (2) 6-8oz deli turkey (7)* DAIRY (OPTIONAL) 4oz shredded paresan, optional (4) PANTRY 28oz can diced tomatoes (1) 1 jar marinara (6)* 1-2T mustard of choice (7)* ¼c coconut aminos (2) 1/4c cocoa powder (8)* OILS & VINEGARS ~1½c olive oil 1-2T red wine vinegar (OR sub balsamic) (3) ¼c balsamic vinegar (5) ~1¼c toasted sesame oil (2) NUTS & DRY FRUIT 1c cashews (8) 1/4c sunflower seeds (5) 1c medjool dates (8) SPICES 3T Italian seasoning (1)* 1tsp garlic powder (4) 1T fennel seed, optional (4) 1/4tsp cinnamon (8) © 2017 by Prep Dish. All rights reserved. April 2017, Wk 3 - Paleo Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD