Prep Dish Grocery List August Week 1 - Gluten Free: 1. Meal 1: Italian Foil Packets w/ Roasted Cauliflower & Broccoli 2. Meal 2: Spinach Salad w/ Balsamic Chicken, Raspberries, Snap Peas, Walnuts & Goat Cheese 3. Meal 3: Black Bean & Mushroom Tacos 4. Meal 4: Beef Kabobs w/ Zucchini & Tomatoes 5. Salad: Massaged Kale Salad w/ Blueberries & Pumpkin Seeds 6. Breakfast: Veggie Breakfast Tacos 7. Snack: Spiced Popcorn Baggies 8. Dessert: Mango & Blueberry Popsicles *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 1 head garlic (1,3,6) 1 whole fennel (1) VEGGIES 1 head broccoli (1) 1 head cauliflower (1) 2c snap peas (2) 2 zucchini (4) 2 bell peppers, mixed colors (6) 16oz cherry tomatoes (1,4) 1 large avocado, just soft (5) 2-4 avocados for tacos, optional (3,6) 8oz sliced mushrooms (6) 2 portobello mushrooms (3) 1 red onion (3) 1 small yellow onion (6) 1 shallot (1) 1 bunch curly kale (5) 16oz tub spinach (2,3,6) FRUIT 2c fresh blueberries (5,8) 1c fresh raspberries (2) 2 lemons (1,5) 1 orange (5) MEATS 4 boneless, skinless chicken breasts, 5-7oz ea (2) 1# grassfed beef sirloin (4) SEAFOOD 4 salmon fillets, 4-6oz ea, skinless preferred (1) EGGS 6 eggs, omega-3 (6) DAIRY (optional) 5oz goat cheese crumbles (2) 2c shredded cheese, for tacos (3,6) FREEZER 10oz bag frozen mango (8) NUTS & SEEDS 2½ c chopped walnuts (2,7) ¼ c pumpkin seeds (5) OILS & VINEGARS ~1½ c olive oil ½ c balsamic vinegar (2) ¼ c red wine vinegar (4) PANTRY 1 can black beans (3)* 1 bag organic air-popped popcorn (7) 16 organic corn tortillas (3,6)* 8 sandwich baggies (7) 1c salsa, optional (3,6)* 4T white wine, OR sub veg/ chicken broth (1)* SPICES ~2T Italian seasoning (1,2)* 2T taco seasoning (3)* ¼ c cumin (4,7) 2T oregano (4,7) ~3T paprika (1,4,7) 1T turmeric (4,7) 1tsp coarse sea salt (5)