PD Grocery List April Week 3 - Gluten-Free: 1. Meal 1: BBQ Shrimp w/ Mashed Sweet Potatoes & Snap Peas 2. Meal 2: Italian Chicken w/ Roasted Carrots, Parsnips & Fennel 3. Meal 3: Slow Cooker BBQ Ribs w/ Potato Salad & Steamed Broccoli 4. Meal 4: California Veggie Salad 5. Salad: Spinach w/ Mango, Avocado & Walnuts 6. Breakfast: Eggs Baked in Avocado w/ Oranges 7. Snack: Celery w/ Olive Dip 8. Dessert: Cherry Cobbler *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 1 bunch green onions (3) 1 clove garlic (7) VEGGIES 2 large carrots (2) 2 large parsnips (2) 1 fennel bulb (2) 1 bunch celery (3,7) 6-8 avocados (4,5,6) 3-4c snap peas (1) 1 large head broccoli (3) 1 pint cherry tomatoes (4) 2 large sweet potatoes (1) 2# red potatoes (3) 5oz baby spinach (5) 5oz mixed greens (4) FROZEN 20oz frozen dark cherries (8) FRUITS 4 oranges (6) 1 ripe mango (5) MEATS 3# baby back ribs (3) 4 chicken leg quarters (2) (bone-in, skin-on) SEAFOOD 1-1.5# shrimp, peeled, deveined, tails removed (1) EGGS 8-12 eggs (omega-3) (4,6) DAIRY (OPTIONAL) 1c full fat Greek yogurt (7) 1/2c butter, unsalted (8) (OR coconut oil) NUTS & DRY FRUIT 1/2c walnuts (5) 1/2c sunflower seeds (4) 1.5c medjool dates, ~10 (8) 1c pecans (8) 1/2c shredded coconut (8) (unsweetened) SPICES 3-4T chili powder (1,3)* 1T oregano (2,4) 1T Italian seasoning (2)* 1T cinnamon (8) 1tsp ground ginger (8) PANTRY ~28oz strained tomatoes (1,3)* (OR pureed tomatoes) 1 can chickpeas (4) 1c sliced kalamata olives (7) 1/2c mayo (3,7)* 1-2T grainy mustard (3)* ~3/4c honey (1,3,4) 1.25c almond flour (8) 1tsp almond extract (8) (OR vanilla extract) OILS & VINEGARS ~2c olive oil 1/4c balsamic vinegar (5) 1/4c apple cider vinegar (1,3) 1/2c red wine vinegar (2,4) � 2018 by Prep Dish. All rights reserved. April 2018, Wk 3 - Gluten-Free Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD