Feedfeed 2018 Weekly Gluten Free Meal Planner: December 2

THE MENU
Sunday Maple Chicken with Mashed Spaghetti Squash and Almond Green Beans
Monday Salmon Vegetable Bowl
Tuesday Creamy Butternut Squash and Apple Soup
Wednesday Sheet Pan Steak with Potatoes and Broccoli
Thursday Sweet and Spicy Chicken 
Friday Kale Soup with Curried Riced Cauliflower
Weekend Bonus Lemon Lavender Cashew Cheesecake

THE GROCERY LIST
(the must-haves!)

1 spaghetti squash 
1 pound fresh green beans
2 pounds carrots
1 bunch celery
2 heads broccoli
1 head cauliflower 
1 pound Brussels sprouts
1 bunch kale
2 avocados
5 ounces baby spinach
1 bunch fresh thyme
2 heads garlic
2 apples
1 red onion
4 yellow onions
1 1/2 pounds baby Yukon gold potatoes
1 (2.5-3 pound) butternut squash 
1 large hunk fresh ginger
1 bunch green onions
1 bunch fresh sage
8 lemons
1 (10 ounce) bag frozen peas (or other frozen veggie of choice for pot pie)
16 ounces prepared hummus
1 pint heavy cream
8 ounces grated Parmesan
1 hunk Pecorino Romano
2 dozen eggs
6 boneless skinless chicken breasts
4 (4 ounce) fillets sockeye salmon
8 ounces slivered almonds
2 quarts chicken stock
2 pounds flat iron steak 
1 cup almond milk 
3/4 cup raw walnuts
1/3 cup sunflower seeds
1 small bag shredded coconut
2 tablespoons melted raw cacao butter
4 pitted Medjool dates
3 cups raw cashews
8 tablespoons melted raw cacao butter

Butter
Milk
Olive Oil
Coconut oil
Maple Syrup
Kosher Salt
Black Pepper
Cayenne
Nutmeg
Garlic powder
Cumin
Paprika
Curry powder
Turmeric
Tamari
Dry Sherry
Corn Starch
Dried Arbol Chilies
Sugar
Sesame Oil
Sesame Seeds
Rice Wine Vinegar
Balsamic Vinegar
Vegetable or Canola Oil, for frying (about 4 cups)
Baking Powder
Flour
Coconut cream
 

OPTIONAL
(things that will add great flavor but are not required)

Pepitas