PD Grocery List November Week 3 - Gluten Free:

1. Meal 1: Asian Salmon Pouches w/ Spinach, Mushroom & Bell Pepper
2. Meal 2: Chicken Stir Fry w/ Broccoli & Carrots
3. Meal 3: Pork & Collards Stew
4. Meal 4: Turkey Zucchini Lasagna 
5. Salad: Mixed Greens w/ Apple, Walnuts & Goat Cheese
6. Breakfast: Oatmeal w/ Apricots & Pistachios
7. Snack: Carrot Chips
8. Dessert: Dark Chocolate Dipped Orange Slices

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

HERBS  
1 bunch basil (4) 
1 bulb garlic (2,3) 
4-5" knob ginger (1,2)
1 bunch parsley (3)

VEGGIES
2# carrots (2,3)
1 head broccoli (2)
2 red bell peppers (1)
1 jalapeno, optional (3)
2 zucchini (~1/2 #) (4)
16oz sliced mushrooms (1,4)
1 yellow onion (3,4)
1.5# sweet potatoes (3)
5oz tub mixed greens (5)
5oz baby spinach (1)

FROZEN
16oz chopped collard greens (3)
8oz chopped okra, optional (3)

FRUIT
4 oranges (8) 
1 apple (5)

MEATS 
1# ground turkey, 85% lean (4) (OR sub ground beef) 
1# boneless, skinless chicken breast (2) 
1.5# pork tenderloin (3)

SEAFOOD
4 salmon fillets (1) (4-6oz/portion)

DAIRY, optional
32oz organic Greek yogurt (4) (OR sub w/ 1c raw cashews) 
1.5 c shredded parmesan (4) 
4oz goat cheese, crumbles (5)

NUTS & DRIED FRUITS
1/2 c pistachios (6)
1/2 c walnut pieces (5) 
1/2 c dried apricots (6)

PANTRY
2c gluten-free oats (6) 
~25oz spaghetti sauce (4)* 
1 pkg brown rice lasagna noodles (4) 
3c chicken broth (3)* 
4T low-sodium tamari (1,2) 
2c brown rice (1,2) 
1c dark chocolate chips (8) (70%+ preferred) 
parchment paper (1,7)

OILS & VINEGARS
~1c olive oil 
3T toasted sesame oil (1,2) 
2T coconut oil (7) 
1/4 c balsamic vinegar (5)

SPICES
~1½T ground cumin (3,7) 
~2tsp paprika (3,7)