PD Grocery List August Week 4 Gluten Free:

1. Meal 1: Maple Mustard Pork w/ Roasted Butternut Squash and Brussels Sprouts
2. Meal 2: Cilantro-Citrus Shrimp w/ Brown Rice & Cucumber Slices
3. Meal 3: Summer Pasta
4. Meal 4: Orange-Ginger Grilled Chicken w/ Veggie Stir Fry & Brown Rice
5. Salad: Arugula, Watermelon, Mint, Feta &  Pistachio
6. Breakfast: Farmer's Market Tart
7. Snack: Figgy Energy Bites
8. Dessert: Watermelon

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

HERBS
1 bunch cilantro (2)
1 bulb garlic (2,3,4)
~3" knob ginger (4)
1 bunch mint (5)
1 bunch basil (3)

VEGGIES
2-3# butternut squash (1) (OR 1 bag pre-cut)
1# Brussels sprouts (1)
1 bunch asparagus (6)
1 cucumber (2)
1 head broccoli (4)
2 pints cherry tomatoes (3)
16oz sliced mushrooms (3)
4 portobello mushrooms (4)
1 large zucchini (3)
2 red onions (4,6)
1 bunch Swiss chard (6)
5oz arugula (5)

FRUITS
2 lemons (2,3)
2 limes (2)
2 oranges (2,4)
1 watermelon (5,8)

MEATS
4 chicken leg quarters (4)
1-1.5# pork tenderloin (1)

SEAFOOD
1-1.5# shrimp (2) peeled, deveined, tail removed

DAIRY (OPTIONAL)
4oz goat cheese crumbles (6)
5T butter (6)

NUTS & DRIED FRUIT
1/2c chopped pistachios (5)
1/2c pinenuts, optional (3)
1c dried figs (7)*
1c medjool dates, ~8 (7)
1/2c dried cranberries (7)*

EGGS
1 egg, omega-3 (6)

PANTRY
2c brown rice (2,4)
1/2c tamari (4)*
1/4c grainy mustard (1)*
15oz chickpeas (3)*
1/4c sliced kalamata olives (3)
10oz GF penne pasta (3)*
1/2c almond butter (7)*
3c almond flour (6)
1T honey, optional (4)
2T maple syrup (1)*

SPICES
1tsp red chili flakes, optional (4)

OILS & VINEGARS
~2.75c olive oil
1T coconut oil (4)
2T toasted sesame oil (4)
1/4c rice vinegar (4)
1/4c balsamic vinegar (5)


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