PD Grocery List November Week 1 - Gluten Free:

1. Meal 1: Cucumber Dill Salmon w/ Cauliflower Couscous
2. Meal 2: Herb Roasted Chicken w/ Brussels Sprouts
3. Meal 3: Italian Turkey Meatballs w/ Sautéed Swiss Chard
4. Meal 4: Butternut Squash, Caramelized Onion & Blue Cheese Tart
5. Salad: Pear, Pomegranate, Hazelnut, Celery & Blue Cheese
6. Breakfast: Fried Eggs w/ Butternut Squash, Bacon & Roasted Mushrooms
7. Snack: Celery Stuffed w/ PB & Pomegranate
8. Dessert: Cranberry Orange Cookies

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

HERBS  
1 bunch basil (2,4) 
1 bulb garlic (1,2,3) 
1 bunch dill (1,2)

1 bunch parsley (1,2)

VEGGIES
1 bunch green onions (1)
1 bunch celery (5,7)
1 cucumber (1)
2# Brussels sprouts (2)
2# butternut squash (4,6)
1 zucchini (3)
1 head cauliflower (1) (OR sub 1 bag cauli rice)
2 bunches Swiss chard (3)
8oz sliced mushrooms (6)
1 red onion (4)
1 shallot (1) 
5oz tub mixed greens (5)

EGGS
8-12 eggs, omega-3 (3,4,6,8)

FRUIT
1 pear (5)
1 pomegranate (5,7) (OR 1c pomegranate arils)
1 lemon (1)
1 navel orange (8)

MEATS 
1.5# bone-in, skin-on chicken thighs (2)
1# ground turkey (3) (dark meat)
1# bacon (2,4,6)*

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

DAIRY, optional
1/2 c grated parmesan cheese (3)
8oz blue cheese crumbles (4,5)
8oz plain 2% Greek yogurt (1) (OR sub plain coconut yogurt or 1/4 c mayo)
4T grassfed butter (4)

NUTS & DRIED FRUITS
1/2 c chopped hazelnuts (5)
1/2 c toasted almonds (1)
1c dried cranberries (1,8)*
1/3 c chopped pecans (8)

PANTRY
6oz tomato paste (3)*
1/2 c peanut butter (7)*
1/2 tsp baking soda (8)
~ 1/3 c honey (1,8)
1tsp vanilla (8)
6c almond flour (3,4,8) (can sub 2T coconut flour for 1c almond flour)
1/4 c shredded, unsweetened coconut (8)
2T coconut flour (8)

OILS & VINEGARS
~1.25 c olive oil
¼ c balsamic vinegar (5)
2T aged/reduced balsamic vinegar, optional (4)
1/3 c coconut oil (8)

SPICES
1/2 tsp sea salt (8)
1/2 tsp cinnamon (8)
1tsp cumin (1)
1tsp turmeric (1)
1tsp paprika (1)
2T Italian seasoning (3)*