May, Week 2 Paleo: *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 1 bunch green onions (2,5) 2-3 cloves garlic (2) VEGGIES 1 bunch carrots (2,7) 3 large parsnips (2) 4 large zucchini (3,4) 1 head cauliflower (1) 1 bunch swiss chard (OR sub 5oz spinach) (6) 2 red bell peppers (4) 1 large cucumber (1) 2 avocados (2,5) 1 jalapeño (1,2) 1 pint cherry tomatoes (3) 8oz tub sliced mushrooms (3) 2 large yellow onions (4,6) 1 red onion (1,2,5) 4 large sweet potatoes (4,6) 5oz tub arugula (OR other mixed greens)(5) lettuce for burger wraps (if not using buns) (2) FRUITS 4 oranges (3) 1 lemon (5) 3 limes (1,4) 2 large mangos (1,5) EGGS 6-10 EGGS (omega-3) (6,8) MEATS 1# ground turkey thigh (2) 4-8 thin-cut, boneless pork chops (3) 2# boneless, skinless chicken breasts (4) 1# ground lamb (6) FISH 4 Chilean Sea Bass filets OR sub tilapia, salmon, etc (5-7 oz. each) (1) PANTRY 1 can full-fat coconut milk (4) 1/4c red curry paste (4) 1tsp honey (5) ~18oz jar almond butter (8)* 1/2c chocolate chips, optional (8) ½c cocoa powder (8) 1tsp vanilla (8)* 1tsp baking soda (8) 1c maple syrup (8) OILS & VINEGARS ~3/4c olive oil NUTS ½c macadamia nuts (5) SPICES ¼c Cajun seasoning (2)* 1T thyme (2) ~3T cinnamon (3,6,8) 2T turmeric (3,6) 2T cumin (3,6) 2T ginger (3,6) 2T coriander (3,6) 2T paprika (3,6) 1T chili powder (3,6)* 1tsp ground black pepper (3,6) 1/4tsp salt (3,6) ~¼tsp fresh ground nutmeg, optional (3,6) © 2017 by Prep Dish. All rights reserved. May 2017, Wk 2 - Paleo Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD