PD Grocery List March Week 5 - Gluten Free:

1. Meal 1: Slow Cooker Pork w/ Garlic Mojo & Mashed Sweet Potatoes
2. Meal 2: Marinated Flank Steak w/ Grilled Pineapple, Zucchini, Peppers & Onions
3. Meal 3: Mexican Pork Salad
4. Meal 4: Trout w/ Rice & Green Beans
5. Salad: Arugula w/ Tomatoes, Basil & Mozzarella 
6. Breakfast: Sweet Potato w/ Prosciutto & Pears
7. Snack: Peppers & Guac
8. Dessert: Tropical Fruit Salad

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

HERBS
1 bulb garlic (1,2)
1 bunch fresh basil (5)
1 bunch cilantro (2,3,4)

VEGGIES
1 bunch green onions (3)
1-2 zucchini (2)
3-4c green beans (4)
4 bell peppers, mixed colors (2,7)
1 large beefsteak tomato (3)
1 pint cherry tomatoes (5)
2-3 avocados (3,7)
2 yellow onions (1,3)
1 red onion (2)
4 lg sweet potatoes (1,6)
5oz arugula tub (5)
10oz chopped romaine (3)

FRUITS
1 pineapple (2,8) (OR fresh sliced)
3 limes (1,3)
1 pint raspberries (8)
2 oranges (1)
3 lemons (1,4)
4 pears (6)

MEATS
1-1.5# grassfed flank steak (2)
~4# boneless pork shoulder (1,3)
16 slices prosciutto (6)

FROZEN
4 trout fillets, 4-6oz ea (4) (OR fish of choice)

DAIRY, OPTIONAL
8oz mini mozzarella balls (5)

NUTS
1/2c pine nuts (5) (OR sliced almonds)

OIL & VINEGAR
~2.5c olive oil
1/4c balsamic vinegar (5,8)
2T apple cider vinegar (2)

PANTRY
1c brown rice (4)
1/2c chicken broth, optional (1,3)*
1T tamari (2)*
2T mayo (4)* (like Primal Kitchens)
1 jar salsa of choice (3,7)*
1T honey, optional (2)
1 bag coconut chips (8)*

SPICES
1T oregano (2)


© 2018 by Prep Dish. All rights reserved. March 2018, Wk 5 - Gluten Free
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD