PD Grocery List September Week 2 - Gluten Free:

1. Meal 1: Grainy Mustard Chicken Thighs w/ Acorn Squash Halves & Sautéed Spinach
2. Meal 2: Hazelnut Pork Chops w/ Celery Root Puree & Green Beans
3. Meal 3: Shrimp Stir Fry w/ Sesame-Almond Quinoa
4. Meal 4: Sheet Pan Baked Turkey w/ Sweet Potatoes & Carrots
5. Salad: Mixed Greens w/ Blood Oranges, Celery & Pecans
6. Breakfast: Mashed Acorn Squash w/ Poached Eggs & Avocado Slices
7. Snack: Celery & Cashew Butter
8. Dessert: Cashew Butter Cups

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

HERBS  
1 bulb garlic (1,3)
2” knob ginger (3)
1 bunch fresh thyme (4) (OR fresh poultry herb mix)

VEGGIES
2 large celery root (2) (OR potato or cauliflower)
1 bunch celery (5,7)
1# carrots (3,4)
1 head broccoli (3)
3-4c green beans (2)
1-2 avocados (6)
1 bell pepper (3)
4 acorn squash (1,6)
1 large sweet potato (4)
5oz tub mixed greens (5)
5oz tub baby spinach (1)

FRUIT
3 blood oranges (5) (OR navel oranges)

MEATS 
4-8 bone-in, skin-on chicken thighs (1)
4-8 thin-cut pork chops (2)
1.5# turkey breast (4) (OR chicken breast)

SEAFOOD
1# shrimp, peeled, deveined, tails removed (3)

NUTS 
3c hazelnuts (2)
1/2c chopped pecans (5)
1/2c sliced almonds (3)

EGGS
11 eggs (omega-3) (2,6)

OILS & VINEGARS
~1c olive oil
~1.5c coconut oil (1,3,6,8)
3T toasted sesame oil (3)
1/4c balsamic vinegar (5)
1T apple cider vinegar (6)

PANTRY
1c quinoa (3)
1/2c grainy mustard (1)*
2T low-sodium tamari (3)*
3/4c cashew butter (7,8)*
1c cocoa powder (8)* (OR cacao powder)
1/4c honey (8)
12 muffin liners (8)

SPICES
1/2tsp garlic powder (4) 
1tsp dried rosemary (4)


© 2018 by Prep Dish. All rights reserved. September 2018, Week 2 - Gluten Free 
Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD