PD Grocery List October Week 2 - Gluten free:

1. Meal 1: Spaghetti Squash w/ Grassfed Beef & Mushroom Marinara
2. Meal 2: Carrot & Snow Pea Stir Fry w/ Peanuts & Brown Rice
3. Meal 3: Parsley Roasted Chicken w/ Acorn Squash & Sautéed Swiss Chard
4. Meal 4: Shrimp, Sausage & Veggie Gumbo
5. Salad: Crunchy Chopped Salad
6. Breakfast: Baked Acorn Squash w/ Poached Eggs
7. Snack: Brussels Sprouts Dipped in “Ranch”
8. Dessert: Sunbutter Bites

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

HERBS  
1 bunch parsley (3,5,7)
2 bulbs garlic (1,2,3,4,5,7)
2-3” knob ginger (2)

VEGGIES
1 bulb fennel (5)
~4# spaghetti squash, 1 large or 2 small (1)
4 acorn squash (3,6)
~2c snow peas (2)
2 bunches Swiss chard (3)
4 carrots (2)
1 bunch celery (4,5)
2# Brussels sprouts (7)
2 green bell peppers (4)
2 bell peppers, red, yellow, or orange (5)
8oz sliced mushrooms (1)
1 yellow onion (1,4)
5oz bag chopped romaine (5)

FRUIT
2 lemons (3)

MEATS 
1# grass-fed, organic ground beef, 95% lean (1)
1 link (3oz) raw andouille pork sausage (4)
4 bone-in, skin-on chicken leg quarters (3)

SEAFOOD
1# shrimp, peeled, deveined (4)

FROZEN
12-16oz cut okra (4)

EGGS
4-8 eggs (6)

DAIRY, optional
4oz parmesan cheese (1)

NUTS & SEEDS
1c (~8-10) medjool dates (8)
½ c roasted peanuts (2)
½ c hemp seeds (8)
½ c dried cranberries, optional (8)*

PANTRY
~25.5oz tomato sauce (1)*
2c brown rice (2,4)
4c chicken broth (4)*
1 can full fat coconut milk (5,7)
¼ c low-sodium tamari (2)*
1c sunflower seed butter (8)*
1c shredded coconut (8)
(unsweetened)
¾ c chocolate chips, optional (8)
½ c cacao nibs, optional (8)

OILS & VINEGARS
~1¾ c olive oil
~3T coconut oil (3,6)
1T toasted sesame oil (2)
¼ c rice vinegar (2)
3T apple cider vinegar (5,6,7)

SPICES
1tsp cinnamon (8)
3T herbs de Provence, or Italian herb blend (1)*
~2 tsp Creole seasoning (4)*