PD Grocery List September Week 4 - Paleo: 1. Meal 1: Goat Cheese, Artichoke & Pinenut Stuffed Chicken w/ Roasted Butternut Squash 2. Meal 2: Spinach, Mushroom & Beef Taco "Lettuce Wraps" w/ Avocado & Jicama Slices 3. Meal 3: Mahi Mahi over Zoodles 4. Meal 4: Potato & Bacon Soup w/ Almond Flour Biscuits 5. Salad: Mixed Greens w/ Roasted Beets, Walnuts & Goat Cheese 6. Breakfast: Broccoli & Cheddar Frittata w/ Grapes 7. Snack: Cinnamon Raisin Energy Bites 8. Dessert: Cherry Mousse *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 1 bulb garlic (3,4) VEGGIES 4 avocados (2,8) 1 lg or 2 sm jicama (2) 1 head broccoli (6) 2 large zucchini (3) 2-4 beets (5) 2-3# butternut squash (1) (OR 1# pre-cut squash) 1 carrot (4) 8oz sliced mushrooms (2) 1 yellow onion (4) 1 shallot (3) 4 red potatoes (4) 5oz tub mixed greens (5) 5oz tub spinach (2) 1 head bibb lettuce (2) FROZEN 4c frozen cherries (8) FRUIT 1 bunch grapes (6) 1 lemon (3) MEATS 1-1.5# grassfed ground beef (2) 4 boneless, skinless chicken breasts (1) (pounded thin if available) 3 thin slices bacon (4)* SEAFOOD 4 mahi mahi fillets, 4-7oz ea. (3) EGGS 12 eggs (omega-3) (4,6) DAIRY (optional) 4oz cheddar cheese (6) 4oz goat cheese crumbles (5) 4oz soft goat cheese (1) 1T butter, optional (3) NUTS & DRIED FRUIT 2T pinenuts (1) 1/2c chopped walnuts (5) 1c raisins (7)* 1/2c hemp seeds (7) (OR flax seeds) 1/2c pecans (7) OILS & VINEGARS ~1c olive oil 1/4c balsamic vinegar (5) 1/4c coconut oil (4) PANTRY 1 can artichoke hearts (1) (in water) 5c veggie broth (3,4)* ~24oz jar marinara (3)* 1/2c unsweetened coconut flakes (7)* 1c almond butter (7)* 4tsp maple syrup, optional (7) 1tsp vanilla extract (8)* 2.5c almond flour (4) 1tsp baking soda (4) SPICES 2T taco seasoning (2)* 1T dried basil (1) 1T cinnamon (7) © 2018 by Prep Dish. All rights reserved. September 2018 Week 4, Paleo Created by Personal Chef & Dietitian Allison Schaaf, MS, RD, LD