April , Week 4 Paleo: *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 1 bunch fresh cilantro (4,6) 1 bunch fresh dill (2,3) 1 bulb garlic (1,6,8) ~2” fresh ginger knob (4) VEGGIES 4 large carrots (3) 1 head broccoli (3) 1 red bell pepper (4) 2-4 lg zucchini (1) (OR sub spaghetti squash if you don’t own a spiralizer) 2c shiitake mushrooms (4) 2x 8oz sliced mushrooms (1,6) 1 pint cherry tomatoes (2) 1 cucumber (2) 2 bok choy (4) 1 lg sweet potato (6) 1 yellow onion (4,6) 2x 5oz tub spinach (5,6) butter lettuce (OR lettuce of choice for burger wraps) (2) FRUITS 3 pints blueberries (5,7) 2 limes (4) 2 lemons (3) 1 pint strawberries (8) 1 banana (8) 1 pear (8) EGGS 4-8 EGGS (omega-3) (6) MEATS 1 large bone-in, skin-on chicken breast, ¾-1# (4) 1-1.5# ground lamb (2) 1# ground bison (OR sub ground meat of choice) (6) FISH 4 cod fillets (OR sub salmon or Chilean sea bass) (3) DAIRY (OPTIONAL) 4oz white grassfed cheddar,(5) 1 sm wedge parmesan, (1) PANTRY 32oz tomato sauce (1)* 4c chicken broth (4)* 1 can lite coconut milk (4) 1T Thai curry paste (4)* 14oz quartered artichoke hearts in water (2) ½c kalamata olives (2) 4 GF hamburger buns (OR sub with lettuce wraps)(2) OILS & VINEGARS ~1c olive oil ¼c balsamic vinegar (5) 1T red wine vinegar (2) 11/2T apple cider vinegar (8) NUTS & DRY FRUIT 2c pistachios, in shells (7) ½c chopped pecans (5) 1c almonds (8) SPICES 1T cumin (6) 1T chili powder (6) 1tsp cayenne pepper (4) 2-3T Italian seasoning (1)* 1T dried basil (2) © 2017 by Prep Dish. All rights reserved. April 2017, Wk 4 - Paleo Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD