PD Grocery List May Week 1 Paleo: 1. Meal 1: Shrimp Cobb Salad 2. Meal 2: Honey Mustard Chicken w/ Tarragon Roasted Sweet Potatoes & Asparagus 3. Meal 3: Grassfed Steaks w/ Baked Potatoes & Broccoli 4. Meal 4: Mediterranean Frittata 5. Salad: Spinach Salad w/ Oranges, Fennel & Avocado 6. Breakfast: Grain-Free Cranberry Pecan Granola 7. Snack: Hard Boiled Eggs 8. Dessert: Banana Cherry Nice Cream *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 2 cloves garlic (4) VEGGIES 3-4 avocados (1,5) 1 small fennel bulb (5) 2 pints cherry tomatoes (1,4) 1 bunch asparagus (2) 1 large head broccoli (3) 1 red onion (4) 3 lg Hannah sweet potatoes (2) (OR Jewel) 4 russet potatoes (3) (OR sweet potatoes) 10oz baby spinach (4,5) 1 head romaine lettuce (1) FRUITS 2 oranges (5) 1 pint strawberries (4) 8 bananas (8) berries or bananas for granola, optional (6) MEATS 4 grassfed tenderloin steaks, 5-7oz each (3) 4 boneless, skinless chicken breasts, 4-6oz each (2) 1 package thin-cut bacon (1) SEAFOOD 1-1.5# shrimp, peeled/deveined (1) EGGS 20 eggs (omega-3) (1,4,7) DAIRY (OPTIONAL) 4oz blue cheese crumbles (1) 4oz feta crumbles (4) milk or yogurt of choice for granola (6) NUTS & DRY FRUIT 2c pecans (6) 1c walnuts (6) 1/2c dried cranberries (6)* 1c medjool dates, ~8 (6) FROZEN 2c frozen cherries (8) PANTRY 14oz can artichoke hearts in water (4) 1/2c sliced kalamata olives (4) 1/4c grainy mustard (2)* 2T honey (2) SPICES 1/4c steak seasoning (3)* 1/2T basil (1) 1T tarragon (2) 1T herbes de Provence (4)* (OR Italian seasoning) OILS & VINEGARS ~1.5c olive oil 1/4c coconut oil (6) (OR butter) 1/4c balsamic vinegar (5) 1/4c red wine vinegar (1) © 2018 by Prep Dish. All rights reserved. May 2018, Wk 1 - Paleo Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD