PD Grocery List March Week 1 - Gluten-Free:

1. Meal 1: Sesame-Ginger Salmon w/ Curried Eggplant & Cauliflower
2. Meal 2: Apricot-Glazed Chicken Thighs w/ Green Beans & Sweet Potaotes
3. Meal 3: Grassfed Beef & Mushroom Spaghetti
4. Meal 4: Sausage, Shrimp & Veggie Gumbo
5. Salad: Mixed Greens w/ Raspberry, Feta & Pistachios
6. Breakfast: Asparagus, Mushroom & Goat Cheese Frittata
7. Snack: Baba Ganoush w/ Carrots
8. Dessert: Cherry Parfaits

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

HERBS
1 bunch cilantro (2)
~2" knob ginger (1)
1 bulb garlic (2,4,7)

VEGGIES
~3c green beans (2) (trimmed/ pre-cut ok)
1 head cauliflower (1)
2 eggplants (1,7)
1 bunch asparagus (6)
1# carrots (7)
2 green bell peppers (4)
16oz sliced mushrooms (3,6)
1 yellow onion (4)
2 large sweet potatoes (2)
5oz mixed greens (5)

EGGS 
8 eggs, omega-3 (6)

FRUITS
1 pint raspberries (5)
1 lemon (7)

MEATS
1# grassfed ground beef (3)
1-1.5# chicken thighs (2) (boneless, skinless)
1 link (~3oz) raw andouille sausage (4)*

SEAFOOD
4 salmon fillets, 4-6oz ea (1)
12oz shrimp (4) (peeled, deveined, fresh or frozen) 

DAIRY, OPTIONAL
4oz goat cheese crumbles (6)
4oz feta crumbles (5)
32oz organic Greek yogurt (8) (OR sub yogurt of choice)

NUTS & DRY FRUIT
1/2c pistachios (5)
Toppings for parfaits (8) (1/2c sliced almonds, pecans, macadamia nuts, dried coconut flakes or topping of choice)

FROZEN
12-16oz cut okra (4)
10oz cherries (8)

PANTRY
1/2c apricot preserves (2)
~4c chicken broth (4)*
32oz tomato sauce (3)*
1 pkg gluten free spaghetti (3)*
1c brown rice (4)
~2T red curry paste (1)*
1/4c tamari (1)*
3T tahini (7)

SPICES
5-6T Italian seasoning (2,3)*
1/8tsp cayenne pepper (2)
2tsp Creole seasoning (4)*
1/8tsp cumin (7)
1/8tsp paprika (7)

OILS & VINEGAR
~1c olive oil
1T toasted sesame oil (1)
1/4c balsamic vinegar (5)


© 2018 by Prep Dish. All rights reserved. March 2018, Wk 1 - Gluten-Free
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD