June , Week 3 Paleo:

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

HERBS
1 bunch basil (3)
1 bulb garlic (2,3,4)
1 knob ginger (1)

VEGGIES
1 large head broccoli (2)
2 pints cherry tomatoes (3)
4 bell peppers (mixed colors) (1)
3x 8oz tubs sliced mushrooms (3,6)
3-4 large zucchini (3)
1 large carrot (4)
4 russet potatos (OR sub 1-2 heads cauliflower) (2)
2-3 Japanese sweet potatoes (4)
1 red onion (1,5)
8oz (half bag) chopped kale (6)
5oz arugula (5)

FRUITS
1 watermelon (5,7)
4 plums (1)
1 lemons (3)
6 limes (1)

EGGS
14 EGGS (omega-3) (4,6)

MEATS
1# ground turkey thigh (4)
1-1.5# grassfed flank steak (1) 

FISH
1-1.5# shrimp, peeled,  deveined, tails removed (2)


DAIRY (OPTIONAL)
8oz feta crumbles (3,5)
1T grassfed butter (2)
1/4c milk (OR sub water, broth) (2)

PANTRY
28oz crushed tomatoes (2,4)
4oz dark chocolate (bar or individually wrapped)(8)
¼c sliced kalamata olives (3)
1c almond flour (OR 2T coconut flour) (4)
12 paper muffin liners (OR silicone muffin tin) (6)


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


NUTS & DRY FRUIT
½c sliced almonds (5)
½c pinenuts, optional (3)
1c macadamia nuts (8)
¼c medjool dates (OR ¼ cup maple syrup) (2,4)

SPICES
3T chili powder (2,4)*
1T tarragon (4)
¼tsp cayenne (2,4)
1tsp turmeric (4)
1 dried ancho chili (OR chipotle) (2,4)




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