PD Grocery List May Week 3 Gluten-Free:

1. Meal 1: Penne Pasta w/ Mushrooms, Spring Peas & Spinach
2. Meal 2: Cilantro Citrus Chicken over Mixed Greens w/ Black Beans, Cucumber & Avocado
3. Meal 3: Grassfed Beef Tostadas
4. Meal 4: Mexican Jicama Shrimp Saute 
5. Salad: Mixed Greens w/ Strawberries, Pecans & Feta
6. Breakfast: Strawberry-Mango Smoothies w/ Peanut Butter
7. Snack: Carrots & Sunflower Butter
8. Dessert: Blueberry Crisp

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

HERBS
1 bulb garlic (3,4)
1 large bunch cilantro (2,4)

VEGGIES
1# carrots (7)
1 cucumber (2)
~1# jicama bulb (4) (OR red potatoes)
4 avocados (2,3)
1 jalapeno (4)
1 large tomato (3)
1 pint cherry tomatoes (2)
1 red bell pepper (4)
3x 8oz sliced mushrooms (1,3)
1 med red onion (4)
5oz baby spinach (1)
10oz mixed greens (2,5)
1 head iceberg lettuce (3)

FROZEN
2c frozen peas (1)
2c frozen strawberries (6)
2c frozen mangos (6)
4c frozen blueberries (8)

FRUITS
1# strawberries (5)
5 limes (2,4)
2 oranges (2)

MEATS
4 boneless, skinless chicken breasts, 5-7oz each (2)
1# grassfed ground beef (3)
4oz chopped pancetta (1)* (OR bacon)

SEAFOOD
1-1.5# shrimp (4) (peeled & deveined)

DAIRY, OPTIONAL
4oz feta crumbles (5)
4oz shredded cheddar (3)
2oz parmesan (1)
2.5T grassfed butter (4) (OR coconut oil)

NUTS & DRY FRUIT
2c walnuts (8)
1/2c chopped pecans (5)
1c medjool dates, ~8 (8)

OILS & VINEGARS
~1.5c olive oil
1/2c coconut oil (8)
1/4c balsamic vinegar (5)

PANTRY
1 box GF penne pasta (1)*
1 can lite coconut milk (6)*
1 can refried beans (3)*
1 can black beans (2)*
1 can kidney beans (4)*
8 corn tortillas (3)*
1/2c sunflower butter (7)* (OR peanut butter)
1/2c peanut butter (6)*
1tsp vanilla extract (8)*
2tsp honey, optional (2)

SPICES
2T chili powder (3)* (OR taco seasoning)
1tsp cumin (4)
1/2tsp oregano (4)


� 2018 by Prep Dish. All rights reserved. May 2018, Wk 3 - Gluten-Free
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD