June , Week 4 Gluten-Free: *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 1 bulb garlic (4) VEGGIES ½# carrots (4) 4 bell peppers, mixed colors (2) 1 pint cherry tomatoes (1) 2 avocados (5) 1c green beans (1) 1 large red potato (1) 2 large sweet potatoes (3) 8oz bag shredded cabbage (for coleslaw) (3) 2x 5oz tub mixed greens (1,5) 16oz tub spinach (4) FRUITS 4 oranges (6) 2 granny smith apples (3) 1 small bunch seedless grapes (5) 1 pineapple (OR 2c fresh, pre-cut pineapple chunks) (2) 4 bananas (8) EGGS 12 EGGS (omega-3) (1,4,6) MEATS 4 boneless, skinless chicken breast, 4-6oz ea (4) 1# ground bison (3) 1-1.5# butterflied pork loin chop (OR boneless pork chops) (2) FISH 4 tuna steaks, 4-6oz ea (OR sub salmon) (1) PANTRY ¼c sliced kalamata olives (1) ~2T honey (3,4) 1T tamari (2) 1T coconut aminos (2) 1/4c cocoa powder (8) 1/8tsp vanilla extract (8)* 8 popsicle sticks, optional (8) gluten-free buns, optional (3) OILS & VINEGARS ~2c olive oil ½c balsamic vinegar (1,5) 2T apple cider vinegar (3) 1T toasted sesame oil (2) ¼c coconut oil (8) NUTS & DRY FRUIT 2½c walnuts (4,5) 3c raw, unsalted cashews (7) 1c raisins (7)* SPICES 1T chili powder (3)* 1T cumin (3) 1tsp dried dill (4) 1tsp turmeric (2) ½tsp chipotle powder (2) 1/8tsp cinnamon (8) 1T yellow curry powder (7)* © 2017 by Prep Dish. All rights reserved. June 2017, Wk 4 - Gluten-Free Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD