May , Week 1 Paleo:

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

HERBS
1 bulb garlic (4)

VEGGIES
4 avocados (1,5)
1 sm fennel bulb (5)
2 pint cherry tomatoes (1,4)
1 head romaine lettuce (1)
1 bunch asparagus (2)
1 large head broccoli (3)
1 red onion (4)
4 sm baking potatoes (3)
3 lg Hannah sweet potatoes (OR sub with Jewel) (2) 
2x 5oz baby spinach (4,5)

FRUITS
2 oranges (5)
1 pint strawberries (4)
6-7 bananas *Note: 2-3 should be slightly ripe for cookies. Can sub other fruit to eat w/ granola. (6,8)
 
EGGS
18 EGGS (omega-3) (1,4,7)

MEATS
4 tenderloin steaks (4-6oz each, grass-fed) (3) 
4 boneless, skinless chicken breasts, 4-6oz each (2)
1 pack thin cut bacon (1)*

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


DAIRY (OPTIONAL)
4oz blue cheese crumbles (1)
4oz feta crumbles (4)
milk or yogurt of choice for granola (6)


PANTRY
14oz can artichoke hearts (4)
½c sliced kalamata olives (4)
¼c grainy mustard (2)
2T honey (2)
1C finely shredded coconut (unsweetened) (8)


OILS & VINEGARS
~1½c olive oil
¼c coconut oil (6)
¼c balsamic vinegar (5)
¼c red wine vinegar (1)


NUTS & DRY FRUIT
2c pecans (6)
1c walnuts (6)
½c dried cranberries (6)*
1c medjool dates (6) 


SPICES
¼c steak seasoning (3)*
½T basil (1)
1T tarragon (2)
1T herbes de Provence (OR sub w/ Italian seasoning) (4)* 
1/2tsp ground ginger, optional (8)



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