Prep Dish Grocery List August 2017 Week 3 - Gluten Free:
 
1. Meal 1: Pesto Salmon w/ Purple Potatoes & Asparagus
2. Meal 2: Mustard Rosemary Lamb Chops w/ Summer Vegetable Ribbon Salad
3. Meal 3: Balsamic Marinated Chicken w/ Grilled Eggplant, Tomato & Mozzarella Stacks
4. Meal 4: B.L.T.A. Burgers w/ Roasted Carrots & Parsnips
5. Salad: Mixed Greens w/ Pears, Dried Cherries, Cucumbers, Pecans & Bacon
6. Breakfast: GF Banana Bread Granola
7. Snack: Plums
8. Dessert: Peach Cobbler
*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.

HERBS  
1 lg bunch basil (1,2,3)
1 bunch rosemary (2)
1 head garlic (1,2,3)

VEGGIES
1 bunch green onions (2)
1# carrots (2,4)
2 zucchini (2)
1 yellow squash (2)
4 parsnips (4)
1 cucumber (5)
1 bunch asparagus (1)
1 lg eggplant (3)
1-2 avocados (4)
4 beefsteak tomatoes (3,4)
1.5# purple potatoes (1)
5oz mixed greens (5)

FRUIT
4 lemons (1,2,3)
2# peaches (8)
2 pears (5)
8 plums (7)
1 banana (6)
1 pint berries, optional (6)

MEATS 
4-8 lamb chops, bone-in, ~3/4” thick (2)
4 chicken breasts, boneless, skinless, 5-8oz each (3)
1-1½# ground bison, OR sub ground beef (4)
1 package bacon (4,5)*

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

DAIRY (optional)
~4oz parmesan (1,2,3)
4oz fresh mozzarella ball (3)
½ c grassfed butter, OR sub with coconut oil (8)
Milk/ yogurt of choice (6) (optional to eat w/ granola)

NUTS & SEEDS
~1 1/2 c medjool dates (6,8)
1¾c walnuts (1,3,6)
½ c dried cherries (5)*
2c pecans (5,6,8)
1T flax seeds (6)
¼ c pine nuts (2)

OILS & VINEGARS
~2c olive oil
½ c balsamic vinegar (3,5)
¼ c coconut oil (6)

PANTRY
2T Dijon mustard (2)*
1c almond flour (8)
½ c unsweetened coconut flakes (8)*
3c GF oats (6)
1tsp vanilla (6)*
4 GF hamburger buns, OR sub with lettuce wraps (4)

SPICES
1½T cinnamon (6,8)
1tsp ground ginger (8)
¼ tsp red pepper flakes (2)