June , Week 5 Paleo:

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


VEGGIES
1 bunch asparagus (2)
1 cucumber (1)
1-2 bunch Swiss chard (3)
1 red & 1 yellow bell pepper (4)
8oz button mushrooms (4)
1 pint cherry tomatoes (4)
4 sweet potatoes (3)
5oz tub arugula (5)
5oz tub mixed greens (1)


FRUITS
5 peaches (5,8)
1 pint strawberries (1,8)
1 pineapple (OR fresh pineapple slices) (2)
2 lemons (2)
4 banans (6)
2 limes (4)
2 pints blackberries (8)


MEATS
4 grass-fed tenderloin steaks, 5-7oz each (3)
~1-1.5# chicken tenders (2)
1.5# top round lamb (OR sub thick-cut boneless pork chops) (4)


FISH
4 salmon fillets, 4-6oz ea (1)


DAIRY (OPTIONAL)
4oz goat cheese crumbles (5)
4oz feta crumbles (1)


PANTRY
3T maple syrup (6)*
1 1/2tsp vanilla extract, optional (6)*
3T coconut flour (6)
½tsp baking soda (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
1 1/2T chili powder (4)*
4T steak seasoning (3)
1/2tsp cinnamon (6)


FROZEN
4c frozen strawberries (6) 


EGGS
6 eggs, omega-3 (6)



© 2017 by Prep Dish. All rights reserved. June 2017, Wk 5 - Paleo
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD