May , Week 3 Gluten-Free:

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

HERBS
1 bulb garlic (3)
1 large bunch cilantro (2,4)


VEGGIES
4 avocados (2,3)
1 jalapeño (4)
1 bag baby carrots (7)
1 large tomato (3)
1 pint cherry tomatoes (2)
1 jicama (2) (OR sub cucumber)
3 x 8oz sliced mushroom (1,3)
5oz bag baby spinach (1)
2 x 5oz tub mixed greens (2,5)
1 head iceberg lettuce (3)


FRUITS
8oz strawberries (5)
10 limes (2,4)
2 oranges (2)


MEATS
4 x boneless, skinless chicken breasts, 5-7oz each (2) 
1# grassfed ground beef (3)
4oz chopped pancetta (bacon also works well) (1)* 

FISH
1# shrimp, peeled, deveined, tails removed (4)


DAIRY (OPTIONAL)
4oz feta crumbles (5)
4oz shredded cheddar (3)
2oz parmesan (1)


PANTRY
1 box g-free penne pasta (1)*
1 box rice noodles (4)*
3c lite coconut milk, unsweetened (4,6)*
3T green curry paste (4)*
1T low-sodium tamari (4)*
1 can refried beans (3)*
1 can black beans (2)
8 corn tortillas (3)*
½c sunflower butter (7)
1c peanut butter (4,6)*
1tsp vanilla (8)*
2tsp honey, optional (2) 

OILS & VINEGARS
~2c olive oil
½c coconut oil (8)
1T toasted sesame oil (4)
¼c balsamic vinegar (5)

NUTS & DRY FRUIT
2c walnuts (8)
½c chopped pecans (5)
1c medjool dates (8)
½c chopped peanuts (4) 

SPICES
2T chili powder (OR taco seasoning) (3)*

FROZEN
2c frozen peas (1)
2c frozen strawberries (6)
2c frozen mangos (6)
4c frozen blueberries (8)



© 2017 by Prep Dish. All rights reserved. May 2017, Wk 3 - Gluten Free
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD