Pete's Paleo

My Account

Pete's Paleo Lite & Breakfast Meals Delivery Menu


Gluten-Free


Dairy-Free


Soy-Free

Make sure you have a napkin, because you’re about to drool. All of our meals are completely Paleo friendly, gluten free, dairy free, soy free and do not contain any sweeteners.

Our menus vary by season; this ensures you’re getting the latest seasonal ingredients available from our farming suppliers. Each seasonal menu contains four weekly menus so you don’t get bored eating the same thing each week. The four menus rotate throughout the seasonal quarter to add more variety to your day-to-day meals.

We hope to provide some variety and exposure to many different meats, veggies and more in our meals to give you a fantastic, healthy dining experience in the comfort of your own home.

Please do note that our menu items are subject to change, as we use what our farms and ranches have available seasonally, as opposed to relying on Sysco or other large food suppliers. We truly believe this is part of what defines eating Paleo. Thanks for your understanding.

(please note: Breakfasts are only available in the New You bundle and the Lites are the New You lunches)

Winter Menu (December – February) 

Winter Week 1 Lites

Lemon Rosemary Pork Tenderloin with Collard Greens and Acorn Squash (cal: 250  fat: 15g pro: 18g carb: 11g)

Teriyaki Steak with Brussels Sprouts and Braised Daikon (cal: 214 fat: 7g pro: 30g carb: 9g)

Dijon Pork Loin with Chard and Mashed Butternut (cal: 292 fat: 16g pro: 26g carb: 12g)

Persian Lamb Shoulder, Kale, Braised Carrots and Fennel (cal: 275 fat: 14g pro: 25g carb: 13g)

Herbs de Provence Chicken with Garlic Broccoli and Spaghetti Squash (cal: 261 fat: 12g pro: 26g carb: 10g)

Winter Week 2 Lites

Roasted Pork Butt with Roasted Mushrooms and Mashed Yams. (cal: 316 fat: 16g pro: 23g carb: 20g)

Grilled Skirt Steak with Roasted Broccoli and Rutabaga Mash. (cal: 229 fat: 20g pro: 3g carb: 13g)

Cajun Pork Butt with Roasted Cauliflower and Butternut Squash.(cal: 324 fat: 20g pro:  carb: 11g)

Sumac and Garlic Chicken Kebobs with Kale and Roasted New Potatoes. (cal: 314 fat: 12g pro: 26g carb: 28g)

Thai Chicken with Garlic Kale and Butternut Squash Mash ** Allergen Warning: Contains Shrimp.** (cal: 290 fat: 16g pro: 24g carb: 14g)

Winter Week 3 Lites

Cajun rubbed Pork Butt with Southern Collards and Mashed Yams. (cal: 375 fat: 21g pro: 28g carb: 17)

Winter Wonderland Burger with Roasted Brussels and Rutabaga Mash. (cal: 279 fat: 15g pro: 25g carb: 11g)

Pork Ketfa with Roasted Broccoli and Spaghetti Squash. (cal: 328 fat: 21g pro: 26 carb: 12)

Chicken Meatloaf with Kale and Roasted New Potatoes. (cal: 264 fat: 12g pro: 24g carb: 19g)

Lemon Pepper Chicken with Garlic Kale and Butternut Squash Mash. (cal: 297 fat: 17g pro: 24g carb: 13g)

Winter Week 4 Lites

Roasted Garlic Pork Butt with Kale and Butternut Squash. (cal: 320 fat: 18g pro: 25g carb: 15g)

Roasted Garlic Marinara Beef Meatballs with Garlic Spinach and Spaghetti Squash. (cal: 312 fat: 18g pro: 26g carb: 13g)

Rosemary-Dijon Crusted Pork Loin with Roasted Broccoli and Braised Fennel and Apples. (cal: 300 fat: 2g pro: 26g carb: 17g)

Blackened Chicken with Bok Choy and Kholrabi. (cal: 223 fat: 9g pro: 26g carb: 8g

Balsamic Braised Chicken with Sauteed Spinach and Roasted Carrots. (cal: 249 fat: 10g pro: 25g carb: 14g)

Spring Menu (March – May) 

SPRING WEEK 1 Lite:

ROSEMARY and THYME CRUSTED TURKEY BREAST with GARLIC COLLARDS and ROASTED YAMS

(cal: 313 fat: 20g pro: 26g carb: 7g)

GRASS FED BLACK PEPPER STEAK with SPRING VEGETABLE MEDLEY and YUKON POTATOES

(cal: 233 fat: 11g pro: 28g carb: 17g)

GARLIC and HERB PORK KEBOBS with SAUTEED KALE and ROASTED CARROTS

(cal: 359 fat: 23g pro: 29g carb: 12g)

BERBERE CHICKEN MEATBALLS with ASPARAGUS and SWEET POTATO MASH

(cal: 286 fat: 11g pro: 24g carb: 19g)

ADOBADA BRAISED CHICKEN THIGHS with CILANTRO SPRING SQUASH and ROASTED RAINBOW CARROTS (cal: 238 fat: 11g pro: 26g carb: 10g)

 

SPRING WEEK 2 Lite:

SMOKED PULLED PORK with BOK CHOY and ROASTED CARROTS

(cal: 328 fat: 20g pro: 26g carb: 9g)

SALT + PEPPER STEAK with SWISS CHARD and PARSNIPS with CHIVES

(cal: 329 fat: 17g pro: 31g carb: 16g)

PORK CHEEKS with PLUM + CELERY SLAW and ROASTED YAMS with FENNEL

(cal: 310 fat: 17g pro: 21g carb: 18g)

BRAISED BRISKET with SAUTEED GREENS and ROASTED BUTTERNUT

SQUASH

(cal: 280 fat: 15g pro: 23g carb:13g)

HERBS de PROVENCE CHICKEN with LEMON ZEST ASPARAGUS and PURPLE POTATOES

(cal: 286 fat: 12g pro: 27g carb: 14g)

 

SPRING WEEK 3 Lite:

BRAISED PORK CHEEKS with ROASTED PEACH SAUCE, SWISS CHARD, and CHARRED RUTABAGA

(cal: 330 fat: 20g pro: 27g carb: 11g)

HEARTY BEEF STEW

(cal: 364 fat: 20g pro: 20g carb: 21g)

LEMON SCENTED PORK TENDERLOIN with KALE and BEETS with CHIVES

(cal: 234 fat: 8g pro: 30g carb: 11g)

CHICKEN CHILI with CARAMELIZED ONIONS and PEPPERS with ROASTED RUTABAGA

(cal: 231 fat: 10g pro: 18g carb: 14g)

PAPRIKA CRUSTED CHICKEN with BLACK PEPPER ASPARAGUS and ROASTED SWEET POTATOES

(cal: 318 fat: 17g pro: 25g carb: 16g)

 

SPRING WEEK 4 Lite:

MUSTARD PORK with BRUSSELS SPROUTS and ROASTED ROOT VEGETABLES

(cal: 326 fat: 19g pro: 27g carb: 13g)

HERBED TURKEY THIGHS with GARLIC KALE and ROASTED SWEET POTATOES

(cal: 287 fat: 10g pro: 30g carb: 18g)

KOREAN PORK BUTT with BOK CHOY and KOHLRABI-MUSHROOM STIR FRY

(cal: 299 fat: 18g pro: 26g carb: 7g)

GARLIC MINT BRISKET with ZUCCHINI and BEETS

(cal: 375 fat: 27g pro: 24g carb: 11g)

SIMPLY BRAISED CHICKEN with SWISS CHARD and ROASTED RUTABAGA

(cal: 286 fat: 17g pro: 25g carb: 8g)

 

Summer Menu (June - August)

SUMMER WEEK 1 LITE:

MONGOLIAN PORK STIR FRY

(cal: 350 fat: 21g pro: 27g carb: 13g) 

HERB TURKEY in GRAVY with ASPARAGUS and ROASTED YUKON POTATOES with SHALLOTS

(cal: 340 fat: 10g pro: 31g carb: 16g)

SALT & PEPPER PORK TENDERLOIN, GARLIC KALE with TOMATOES and MASHED YUKON POTATOES

(cal: 250 fat: 9g pro: 29g carb: 17g)

BEEF TIKKA MASALA with CILANTRO-COCONUT CAULIFLOWER RICE and GARLIC-GINGER SPINACH

(cal: 290 fat: 17g pro: 18g carb: 12g)

CHILI LIME CHICKEN with ROASTED BROCCOLI and TURNIP WEDGES

(cal: 220 fat: 10g pro: 24g carb: 11g)

 

SUMMER WEEK 2 LITE:

 

ROASTED PORK TENDERLOIN with JICAMA & ARUGULA SALAD with STRAWBERRY-MINT VINAIGRETTE and ZUCCHINI

(cal: 220 fat: 10g pro: 28g carb: 6g)

FENNEL & SAGE TURKEY BREAST with PEPPERS, MUSHROOMS, and ROASTED SWEET POTATOES

(cal: 280 fat: 11g pro: 29g carb: 18g)

CARNITAS with PICO de GALLO and SPICY CARROTS

(cal: 300 fat: 18g pro: 23g carb: 13g)

GRASS-FED BEEF BURGER with KALE and SUMMER SQUASH

(cal: 210 fat: 13g pro: 17g carb: 7g)

ADOBADA CHICKEN with CILANTRO CAULIFLOWER RICE and ROASTED YAM WEDGES

(cal: 280 fat: 11g pro: 27g carb: 16g)

 

SUMMER WEEK 3 LITE:

ETHIOPIAN BRAISED PORK CHEEKS with SPINACH and CURRIED YELLOW SQUASH

(cal: 300 fat: 18g pro: 25g carb: 10g)

GARLIC CONFIT CHICKEN with KALE-BLACKBERRY-PLUM SALAD and SWEET POTATOES

(cal: 340 fat: 16g pro: 28g carb: 20g)

SMOKED PULLED PORK with BELL PEPPERS, SHALLOTS, and SUMMER SQUASH

(cal: 330 fat: 21g pro: 26g carb: 9g)

GRILLED STEAK with BASIL ROASTED TOMATOES and PURPLE POTATO WEDGES

(cal: 270 fat: 12g pro: 27g carb: 14g)

LEMON PEPPER CHICKEN with KALE and GARLIC SWEET POTATO

(cal: 340 fat: 188g pro: 25g carb: 21g)

 

SUMMER WEEK 4 LITE:

ROSEMARY CRUSTED PORK TENDERLOIN with SWISS CHARD, TOMATOES and GOLDEN BEETS

(cal: 200 fat: 5g pro: 28g carb: 11g)

STEAK AU POIVRE with ROASTED BROCCOLI and MASHED SWEET POTATO

(cal: 350 fat: 17g pro: 29g carb: 21g)

KOREAN PORK CONFIT, BOK CHOY with MUSHROOMS, and ROASTED SWEET POTATO

(cal: 360 fat: 19g pro: 26g carb: 19g)

POBLANO BRAISED CHICKEN with CABBAGE SLAW and SUMMER SQUASH

(cal: 260 fat: 14g pro: 22g carb: 11g)

TURKEY BURGERS with LEMON GARLIC ASPARAGUS and ROASTED PURPLE POTATO WEDGES

(cal: 310 fat: 15g pro: 29g carb: 16g)

 

 

 

 

 

 

 

 

 

 

BREAKFAST:

Week 1

AMERICAN STANDARD: (cal: 470  fat: 31g pro: 31g carb: 15g)

BRUSSEL KALE HASH with BACON and EGGS: (cal: 450  fat: 32g pro: 31g carb: 8g)

HUEVOS con CARNE: (cal: 400  fat: 28g pro: 33g carb: 6g)

SCRAMBLE with CHICKEN APPLE SAUSAGE and BUTTERNUT HASH BROWNS: (cal: 270  fat: 16g pro: 19g carb: 14g)

SEASONAL VEGGIE FRITTATA with HERBED SWEET POTATO HASH: (cal: 210  fat: 8g pro: 11g carb: 26g)

Week 2

STEAK and EGGS:  (cal: 390 fat: 23g pro: 42g carb: 2g)

FRITTATA with APPLE FENNEL PORK SAUSAGE: (cal: 350  fat: 21g pro: 26g carb: 14g)

BREAKFAST TOSTONES: (cal: 360  fat: 18g pro: 22g carb: 29g)

CRUSTLESS QUICHE with YUKON GOLD HASH: (cal: 290  fat: 17g pro: 19g carb: 18g)

BREAKFAST CASSEROLE: (cal: 330  fat: 20g pro: 28g carb: 10g)

Week 3

SAUSAGE, EGGS and SWEET POTATO HASH: (cal: 380  fat: 23g pro: 25g carb: 19g)

SHAKSHUKA and EGGS: (cal: 220  fat: 12g pro: 15g carb: 14g)

CHILAQUILES: (cal: 360  fat: 21g pro: 37g carb: 14g)

HUEVOS con CARNE: (cal: 400  fat: 28g pro: 33g carb: 6g)

BRUSSEL KALE HASH with BACON and EGGS: (cal: 450  fat: 32g pro: 31g carb: 8g)

Week 4

JERK CHICKEN SAUSAGE, SWEET POTATO HASH and SCRAMBLED EGGS: (cal: 350  fat: 18g pro: 25g carb: 21g)

SOUTHWEST SKILLET: (cal: 270  fat: 15g pro: 22g carb: 14g)

CRUSTLESS QUICHE with YUKON GOLD HASH: (cal: 290  fat: 17g pro: 19g carb: 18g)

GROUND BEEF HASH with BEETS and MUSHROOMS: (cal: 330  fat: 19g pro: 29g carb: 10g)

FRESH START: (cal: 230  fat: 12g pro: 15g carb: 15g)

    We're On Email!

    Join Over 100,000 People Who Hear From Chef Pete Every Monday