PD Grocery List October Week 4 - Gluten Free

1. Meal 1: Lemon Garlic Baked Salmon w/ Whole Roasted Carrots & Asparagus
2. Meal 2: Maple Mustard Chicken w/ Baked Potatoes & Swiss Chard
3. Meal 3: Spaghetti w/ Pesto, Mushrooms, Broccoli & White Beans
4. Meal 4: Grassfed Beef Chili
5. Salad: Mixed Greens w/ Apples, Cherries, Cheddar & Almonds
6. Breakfast: Pumpkin Pie Smoothie Bowl
7. Snack: Broccoli Dipped in Pesto
8. Dessert: Dark Chocolate Apricots

*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. Look for BPA-free cans

HERBS  
1 bunch basil (3,7)
1 head garlic (2,3,4,7)

VEGGIES
~1# carrots (1)
1 bunch asparagus (1)
2 bunches Swiss chard (2,4)
1 large head broccoli (3,7)
1 avocado (6)
1 red bell pepper (4)
16oz sliced mushrooms (3)
1 yellow onion (4)
4 baking potatoes (2)
5oz tub mixed greens (5)

FRUIT
4 lemons (1,3,7)
2 apples (5)

MEATS 
1# grass-fed, organic lean ground beef (4)
8 boneless, skinless chicken thighs (2)

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

DAIRY, optional
4-6oz cheddar cubes (5)
2-4oz parmesan cheese (3,7)
4oz shredded jack cheese (4)

NUTS & DRIED FRUIT
1c walnuts (3,7)
1½ c sliced pecans, optional (6)
½ c sliced almonds (5)
½ c dried cherries (5)*
1c dried apricots (8)*
4T chia seeds (6)

PANTRY
28oz can fire roasted diced tomatoes (4)*
16oz brown rice spaghetti (3)*
32oz chicken broth (3,4,7)*
½ c grainy mustard (2)*
15oz can white beans (3)
15oz can black beans (4)
15oz can pinto beans (4)
¼ c maple syrup (2)
1 can pumpkin puree (6)*
1c dark chocolate chips or discs (70%+ preferred) (8)

OILS & VINEGARS
~1½ c olive oil
¼ c balsamic vinegar (5)

SPICES
~2T chili powder (4)*
1 dried chipotle pepper, OR ancho/other dried pepper (4)
~¼ tsp garlic powder (1)
1 tsp cinnamon (6)