PD Grocery List May Week 4 Gluten-Free: 1. Meal 1: Fish Tacos w/ Cabbage & Not Fried Black Beans 2. Meal 2: Slow Cooker BBQ Pulled Pork w/ Corn Muffins & Coleslaw 3. Meal 3: Bacon-Avocado Grassfed Burgers w/ Roasted Zucchini & Sweet Potato 4. Meal 4: BBQ Pork Stuffed Baked Potatoes w/ Steamed Broccoli 5. Salad: Mixed Greens w/ Raspberries, Mint & Cucumber 6. Breakfast: Caramelized Onion, Chicken Sausage, Spinach & Goat Cheese Frittata 7. Snack: Cranberry Almond Energy Bites 8. Dessert: Minted Strawberry & Orange Fruit Salad *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 1 large bunch mint (5,8) VEGGIES 1 cucumber (5) 1 head Napa cabbage (1) (OR cabbage of choice) 1 bag coleslaw mix (2) (OR chopped cabbage) 1 head broccoli (4) 2 medium zucchini (3) 4 avocados (1,3) 2 red onions (2,4,6) 2-3 lg sweet potatoes (3) 4 medium russet potatoes (4) 5oz baby spinach (6) 5oz mixed greens (5) EGGS 10 eggs (omega-3) (2,6) FRUITS 3 limes (1,8) 1 pint raspberries (5) 1 pint strawberries (8) 5 oranges (8) MEATS 1 package thin-cut bacon (3)* 1# grassfed ground beef (3) 4# boneless pork roast (2,4) (OR beef roast) 2 links (1/2#) raw chicken sausage (6)* SEAFOOD 4 cod fillets, 4-6oz each (1) (OR sea bass or tilapia) DAIRY, OPTIONAL 4oz goat cheese crumbles (6) 8oz plain Greek yogurt or sour cream (1)* NUTS & DRY FRUIT 1/2c medjool dates, ~4 (7) 1/4c dried cranberries (7)* 1/4c almonds (7) OILS & VINEGARS ~1.75c olive oil 1/4c balsamic vinegar (5) ~1/3c apple cider vinegar (2,4) PANTRY ~15oz strained tomatoes (2,4) (OR pureed) 2 can refried black beans (1)* 1/4c gluten free oats (7)* 1/2c almond butter (7)* ~1c honey (2,4,8) 1T baking powder (2) 2c GF organic cornmeal (2)* 1 pkg organic corn tortillas (1) (OR lettuce wraps) 4 GF hamburger buns (3)* (OR lettuce wraps) SPICES 2T dried basil (3) 2-3T chili powder (2,4)* ~3T taco seasoning (1)* 1/2tsp cinnamon (7) � 2018 by Prep Dish. All rights reserved. May 2018, Wk 4 - Gluten-Free Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD