PD Grocery List April Week 4 Gluten-Free:

1. Meal 1: Lemon Baked Cod w/ Dill Roasted Carrots & Broccoli
2. Meal 2: Lamb Burgers w/ Greek Salad
3. Meal 3: Slow Cooker Beef Ragu over Spaghetti Squash
4. Meal 4: Thai Coconut Chicken & Veggie Soup
5. Salad: Spinach, Blueberry, Pecans & White Cheddar
6. Breakfast: Bison, Sweet Potato, Spinach & Mushroom Hash
7. Snack: Blueberries & Pistachios
8. Dessert: Chocolate Dipped Strawberries

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

HERBS
1 bunch fresh cilantro (4,6)
1 bunch fresh dill (1,2)
2 cloves garlic (6)
~2" knob ginger (4)

VEGGIES
2# carrots (1,3)
1 head broccoli (1)
1 large spaghetti squash (3) (OR 2 small)
1 red bell pepper (4)
1 pint cherry tomatoes (2)
1 cucumber (2)
2 bok choy (4)
2c shiitake mushrooms (4)
8oz sliced mushrooms (6)
1 lg sweet potato (6)
1 yellow onion (4,6)
10oz tub spinach (5,6)

EGGS
4-8 eggs (omega-3) (6)

FRUITS
3 pints blueberries (5,7)
2 limes (4)
2 lemons (1)
1 pint strawberries (8)

MEATS
1 large bone-in, skin-on chicken breast, 3/4-1# (4)
1.5# beef stew meat (3) (grassfed preferred)
1-1.5# ground lamb (2) (OR ground beef)
1# ground bison (6) (OR ground beef)

SEAFOOD
4 cod fillets (1) (OR salmon or Chilean sea bass)

DAIRY (OPTIONAL)
4oz grassfed white cheddar (5)
1 sm wedge parmesan (3)
2T grassfed butter (6)

NUTS 
2c pistachios, in shells (7)
1/2c chopped pecans (5)

OILS & VINEGARS
~1.25c olive oil
1/4c balsamic vinegar (5)
1T red wine vinegar (2)
4T white vinegar, optional (6)

PANTRY
15-18oz crushed tomatoes (3)*
4c chicken broth (4)*
1 can lite coconut milk (4)
1T Thai curry paste (4)*
1 can (~14oz) artichoke hearts in water (2)
1/2c kalamata olives (2)
1c dark chocolate discs or chips (8)
4 GF hamburger buns, optional (2)

SPICES
1T cumin (6)
1T chili powder (6)
1tsp cayenne pepper, optional (4)
1T dried basil (2)
1.5T Italian seasoning (3)*


� 2018 by Prep Dish. All rights reserved. April 2018, Wk 4 - Gluten-Free
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD