PD Grocery List September Week 4 - Gluten Free:

1. Meal 1: Goat Cheese, Artichoke & Pinenut Stuffed Chicken w/ Roasted Butternut Squash
2. Meal 2: Mushroom, Bean & Beef Tacos w/ Avocado & Jicama Slices
3. Meal 3: Cod Poached in Marinara over Zoodles
4. Meal 4: Lentil Soup
5. Salad: Mixed Greens w/ Roasted Beets, Walnuts & Goat Cheese
6. Breakfast: Broccoli & Cheddar Frittata w/ Grapes
7. Snack: Cinnamon Raisin Energy Bites
8. Dessert: Banana Cherry Nice Cream

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

HERBS  
1 bulb garlic (4)

VEGGIES
1 carrot (4)
2 avocados (2)
1 lg or 2 sm jicama (2)
1 head broccoli (6)
2 large zucchini. OR sub GF pasta (3)
8oz sliced mushrooms (2)
2-4 beets (5)
1 yellow onion (4)
2-3# butternut squash, OR 1# pre-cut squash (1)
5oz tub mixed greens (5)
5oz tub spinach (2)

FRUIT
8 bananas (8)
1 bunch grapes (6)

MEATS 
1-1½ # grassfed ground beef (2)
4 boneless, skinless chicken breasts, pounded thin if available (1)
3 thin slices bacon (4)*

SEAFOOD
4 cod fillets, 4-7oz ea. (3)

EGGS
10 eggs (omega-3) (6)

DAIRY (optional)
4oz cheddar cheese (6)
4oz goat cheese crumbles (5)
4oz soft goat cheese (1)

FROZEN
2c frozen cherries (8)

NUTS & DRIED FRUIT
2T pinenuts (1)
½ c chopped walnuts (5)
1c raisins (7)
½ c hemp seeds, OR sub flax seeds (7)
½ c pecans (7)

PANTRY
2c dried lentils (4)
1 can artichoke hearts in water (1)
1 can kidney beans (2)
4c veggie broth (4)*
~24oz jar marinara* (3)
1c almond butter* (7)
2-4 tsp maple syrup, optional (7)
½ c unsweetened coconut flakes* (7)
organic corn taco shells, OR sub w/ lettuce for wraps (2)*

OILS & VINEGARS
~¾ c olive oil
¼ c balsamic vinegar (5)

SPICES
2T taco seasoning (2)*
1T dried basil (1)
1T cinnamon (7)