June , Week 5 Gluten-Free: *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 2 garlic cloves (4) VEGGIES 1 bunch asparagus (2) 4 ears organic corn (2) 8oz sliced mushrooms (4) 4 medium zucchini (4) 1 cucumber (1) ~3-4c green beans (3) 1 red & 1 yellow bell pepper (4) 1 small red onion (4) 4 baking potatoes (3) 5oz tub arugula (5) 5oz tub mixed greens (1) FRUITS 5 peaches (5,8) 1 pint strawberries (1,8) 2 lemons (2) 2 pints blackberries (8) MEATS 4 grass-fed tenderloin steaks, 5-7oz each (3) ~1-1.5# chicken tenders (2) FISH 4 salmon fillets, 4-6oz ea (1) DAIRY (OPTIONAL) 4oz goat cheese crumbles (5) 4oz feta crumbles (1) ½c grated cheddar cheese (4) PANTRY 1c strained tomatoes (OR sub tomato sauce) (4)* 1 can pinto beans (4) 3T maple syrup (6) 1/2tsp vanilla extract, optional (6)* 1 package GF rice cakes (OR sub GF bread) (6) 1-2 pkgs dried seaweed snacks (like Gimme, SeaSnax or Annie Chun’s) (7)* OILS & VINEGARS ~2c olive oil ½c balsamic vinegar (1,5) NUTS & DRY FRUIT ½c chopped walnuts (1) ~3/4c sliced almonds (5,8) 3T chia seeds (6) 2T unsweetened coconut flakes (8)* SPICES 1T cumin (4) 1T chili powder (4)* 1T oregano (4) 4T steak seasoning (3) FROZEN 4c frozen strawberries (6) © 2017 by Prep Dish. All rights reserved. June 2017, Wk 5 - Gluten Free Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD