May , Week 3 Paleo:

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

HERBS
1 bulb garlic (1,3)
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 head cauliflower (1)
1 bunch asparagus (1)
1 jicama (OR sub cucumber) (2)
8oz sliced mushroom (3)
1 red onion (1,3)
2 large sweet potatoes (4)
2 x 5oz tub mixed greens (2,5)
1 bunch romaine lettuce (OR other lettuce for taco wraps) (3) 


FRUITS
8oz strawberries (5)
10 limes (2,4)
2 oranges (2)
1 lemon (1)


MEATS
4 x boneless, skinless chicken breasts, 5-7oz each (2) 
1.5# 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
3c canned lite coconut milk, unsweetened (4,6)*
3T green curry paste (4)*
1T coconut aminos (4)*
1c almond butter (4,6)*
½c sunflower butter (OR sub almond butter) (7) 
1tsp vanilla (8)*
2tsp honey, optional (2) 

OILS & VINEGARS
~2 1/2c 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 strawberries (6)
2c frozen mangos (6)
4c frozen blueberries (8)



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