PD Grocery List May Week 3 Paleo: 1. Meal 1: Asparagus "Risotto" 2. Meal 2: Cilantro Citrus Chicken over Mixed Greens w/ Cucumber & Avocado 3. Meal 3: Grassfed Beef & Mushroom "Tacos" 4. Meal 4: Mexican Jicama Shrimp Saute 5. Salad: Mixed Greens w/ Strawberries, Pecans & Feta 6. Breakfast: Strawberry-Mango Smoothies w/ Almond 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 (1,3,4) 1 large bunch cilantro (2,4) VEGGIES 1 head cauliflower (1) (OR 1 bag cauli rice) 1 bunch asparagus (1) 1 cucumber (2) 1# carrots (7) ~1# jicama bulb (4) (OR red potatoes) 1 red bell pepper (4) 5-6 avocados (2,3,4) 1 jalapeno (4) 1 large tomato (3) 1 pint cherry tomatoes (2) 8oz sliced mushrooms (3) 2 med red onion (1,3,4) 10oz tub mixed greens (2,5) 1 head iceberg lettuce (3) (OR other lettuce for wraps) FRUITS 1# strawberries (5) 5 limes (2,4) 2 oranges (2) 1 lemon (1) MEATS 4 boneless, skinless chicken breasts, 5-7oz each (2) 1.5# 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) FROZEN 2c frozen strawberries (6) 2c frozen mangos (6) 4c frozen blueberries (8) PANTRY 1 can lite coconut milk (6)* 1/2c almond butter (6)* 1/2c sunflower butter (7)* (OR almond butter) 1tsp vanilla extract (8)* 2tsp honey, optional (2) SPICES 2T chili powder (3)* (OR taco seasoning) 1tsp cumin (4) 1/2tsp oregano (4) OILS & VINEGARS ~1.5c olive oil 1/2c coconut oil (8) 1/4c balsamic vinegar (5) � 2018 by Prep Dish. All rights reserved. May 2018, Wk 3 - Paleo Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD