PD Grocery List April Week 2 - Gluten-Free:

1. Meal 1: Mustard-Dill Salmon w/ Asparagus & Purple Potatoes
2. Meal 2: Bison Strip Steak w/ Green Beans & Mashed Cauliflower
3. Meal 3: Chicken & Bell Pepper Tacos w/ Jicama & Guacamole 
4. Meal 4: Shrimp Stir Fry w/ Broccoli & Carrots Over Rice
5. Salad: Romaine w/ Roasted Beets & Pumpkin Seeds
6. Breakfast: Veggie Breakfast Tacos
7. Snack: Kiwis w/ Brazil Nuts
8. Dessert: Chocolate Chip Cookies

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

HERBS
1 bunch dill (1)
1 bulb garlic (1,3,4,6)
~2" ginger knob (4)

VEGGIES
2c green beans (2)
1 head cauliflower (2)
1 head broccoli (4)
4 large beets (5) (2 red, 2 golden if available)
1 bunch asparagus (1)
1# carrots (4)
3 bell peppers (3,6)
2 tomatoes (3,6)
2 avocados (3,6)
1 med jicama bulb (3)
8oz sliced mushrooms (6)
1 small yellow onion (3)
1-2# purple potatoes (1) (OR red potatoes)
5oz baby spinach (6)
5oz chopped romaine (5)

FRUITS
1 lime (3,6)
8 kiwi (7)

MEATS
4 bison strip steaks, 5-7oz ea (2) (OR beef steaks)
1-2# boneless, skinless chicken breasts (3) (OR chicken tenders)

SEAFOOD
4 salmon fillets, 4-6oz ea (1)

NUTS & SEEDS
1/2c pumpkin seeds (5)
1c Brazil nuts (7)

OILS & VINEGARS
~1c olive oil
1T toasted sesame oil (4)
1/2c coconut oil (8)
~1/4c balsamic vinegar (5)

EGGS
8 eggs (omega-3) (6,8) 

FROZEN
1-1.5# shrimp (4) (peeled, deveined, no tails)

PANTRY
1c brown rice (4)
16 organic corn tortillas (3,6)*
1c grainy mustard (1)*
2T low-sodium tamari (4)*
1/3c maple syrup (8)
2/3c cashew butter (8)*
1tsp vanilla extract (8)*
2.5c almond flour (8)
1/2tsp baking soda (8)
1/2c chocolate chips (8) (option: 1/2 chunks & 1/2 chips)

SPICES
~1tsp ancho chili powder, optional (3)* (OR chili powder)
1/4c taco seasoning (3)*
1/4c steak seasoning (2)*


� 2018 by Prep Dish. All rights reserved. April 2018, Wk 2 - Gluten-Free
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD