PD Grocery List November Week 4 - Gluten Free:

1. Meal 1: Curried Shrimp, Eggplant & Snow Peas w/ Quinoa 
2. Meal 2: Balsamic Chicken w/ Italian Quinoa Pilaf 
3. Meal 3: Mexican Stuffed Bell Peppers w/ Pinto Bean, Mushrooms & Tomato Sauce 
4. Meal 4: Grassfed Beef & Vegetable Stew 
5. Salad: Mixed Greens w/ Dried Cherries, Shaved Fennel, Sliced Almonds & Goat Cheese 
6. Breakfast: Cabbage & Apples w/ Sausage 
7. Snack: Carrots & Celery w/ Almond Butter 
8. Dessert: Honey Broiled Grapefruit 

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

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

VEGGIES
1 fennel bulb (5) 
1# carrots (4,7) 
1 bunch celery (4,7) 
1 pint cherry tomatoes (2) 
1 small cucumber (2) 
2c snow peas (1) 
1 large eggplant (1) 
3 red & 3 yellow bell peppers (3) 
8oz sliced mushrooms (3) 
1 yellow onion (3,4) 
2 lg red potatoes (4) 
1 head purple cabbage (6) 
5oz tub mixed greens (5)

FRUIT
2 lemons (2,5) 
2 limes (1) 
3 granny smith apples (6) 
4 grapefruit (8)

MEATS 
1# grassfed beef stew meat (4) 
4 boneless, skinless chicken breasts, 4-6 oz each (2) 
4 breakfast sausage links (6)*

SEAFOOD
1# shrimp, peeled, deveined, tails removed (1)

DAIRY, optional
4-6oz goat cheese, crumbled (5) 
1c shredded cheddar (3)

NUTS & DRIED FRUITS
1/2 c sliced almonds (5) 
1/2 c dried cherries (5)*

OILS & VINEGARS
~1.25 c olive oil 
1/4 c balsamic vinegar (2) 
1tsp apple cider vinegar, optional (6)

PANTRY
2c uncooked quinoa (1,2) 
3c beef broth (4)* 
3c strained tomatoes/ tomato sauce (3,4)* 
15oz can pinto beans (3) 
1 can full fat coconut milk (1) 
1/2 tsp fish sauce, optional (1) 
2T red curry paste (1)* 
1/2 c almond butter (7)* 
4T honey (8)

SPICES
1T chili powder (3)* 
1T cumin (3) 
2T Italian seasoning (2) 
1T dried basil (4) 
2T dried oregano (3,4)