PD Grocery List February Week 3 - Gluten Free:

1. Meal 1: Paprika Roasted Chicken w/ Trio of Roasted Veggies
2. Meal 2: Cauliflower Chowder
3. Meal 3: Slow Cooker Curried Short Ribs w/ Polenta
4. Meal 4: Turkey Taco Soup
5. Salad: Classic Side Salad
6. Breakfast: Pear Muffins
7. Snack: Olives & Cheese
8. Dessert: Cinnamon Honey Coconut "Ice Cream" w/ Walnuts

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

HERBS
1 bulb garlic (2,4)

VEGGIES
2-4 avocados, optional (4,5)
4 carrots (1,2)
2 stalks celery (2)
2 parsnips (1)
1 bulb fennel (1)
1 head cauliflower (2)
1 sm cucumber (5)
1 pint cherry tomatoes (5)
1 corn cob (4) (OR 1/2c frozen kernels)
1 jalapeno (4)
2 red bell peppers (2,4)
4 yellow onions (2,3,4)
5oz mixed greens (5)

FRUITS
4 pears, soft (6)

MEATS
4 chicken leg quarters (1) (OR chicken breasts)
3/4# ground turkey, ~93% lean (4)
2# grassfed beef short ribs (3)
4 slices bacon (2)*

EGGS
4 eggs, omega-3 (6)

DAIRY, OPTIONAL
Greek yogurt and/or shredded cheese for soup garnish (4)
4oz grassfed mozzarella (7) (OR cheese of choice) 

NUTS & DRY FRUIT
1/2c walnuts, optional (8)

OILS & VINEGARS
~1c olive oil
1/4c red wine vinegar (5)
1T apple cider vinegar (3)
1T sherry vinegar (2) 

PANTRY
1 can lite coconut milk (3)
4 cans full fat coconut milk (2,8)
1/4c low-sodium tamari (3)
3T red curry paste (3)*
1 can black beans (4)*
1 can red beans (4)*
1 jar kalamata olives (7)
2c tomato puree (4)*
4c chicken broth (4)*
2c vegetable broth (2)*
1/3c maple syrup (6)
~1/2c honey (5,8)
3c almond flour (6)
1c medium grind cornmeal (3)
1.5tsp baking soda (6)
1.5tsp baking powder (6)
~1.5T vanilla extract (6,8)
muffin liners (6)

SPICES
1T pumpkin pie spice (6)
2T Italian seasoning (1,5)*
2T taco seasoning (4)*
2T smoked paprika (1)
2tsp cinnamon (8)


© 2018 by Prep Dish. All rights reserved. Feb 2018, Wk 3 - Gluten Free
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD