May, Week 4 Gluten-Free:

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

HERBS
1 bunch mint (5,8) 

VEGGIES
1 cucumber (5)
1 head Napa cabbage (OR cabbage of choice) (1) 
1 bag chopped cabbage (OR sub coleslaw mix) (2) 
1 head broccoli (4)
2 medium zucchini (3)
4 avocados (1,3)
2 red onions (2,4,6)
2-3 lg sweet potatoes (3)
4 medium baking potatoes (4)
5oz bag baby spinach (6)
5oz tub mixed greens (5)

FRUITS
3 limes (1,8)
1 pint raspberries (5)
1 pint strawberries (8)
5 oranges (8)

EGGS
10 EGGS (omega-3) (2,6)

MEATS
1 package thin-cut bacon (sugar-free, no nitrate preferred)(3)*
1# grassfed ground beef (3)
4# pork roast (OR sub beef roast) (2,4) 
2 links (~½#) raw chicken sausage (6)* 

FISH
4 cod filets, 4-6 oz each (OR sub sea bass or tilapia)(1) 


DAIRY (OPTIONAL)
4oz goat cheese crumbles (6)
8oz plain Greek yogurt or sour cream (1)*

PANTRY
~15oz strained tomatoes (**Note: can use pureed) (2,4) 
2 cans refried black beans (1)*
1/4c gluten free oats (7)*
1/2c almond butter (7)
~3/4c honey (2,4,8)
1T baking powder (2)
2c g-free cornmeal (2)*
organic corn tortillas (OR sub w/ butter lettuce) (1) 
4x gfree hamburger buns (OR sub w/ lettuce wraps) (3)* 

OILS & VINEGARS
~2c olive oil
¼c balsamic vinegar (5)
~1/3c apple cider vinegar (2,4)

NUTS & DRY FRUIT 
1/2c medjool dates, pitted (7)
1/4c dried cranberries (7)*
1/4c almonds (7)

SPICES
2T basil (3)
2-3T chili powder (2,4)*
~4T taco seasoning (1)*
1/2tsp cinnamon (7)


© 2017 by Prep Dish. All rights reserved. May 2017, Wk 4 - Gluten Free
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD