Pete's Paleo

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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

Roasted Chicken with Turkish Avjar and Yukon Potatoes

(cal: 420 fat: 23g pro: 32g carb: 23g)

Balsamic Braised Chicken Thighs with Apple-Chive Slaw and Roasted Acorn Squash

(cal: 290 fat: 14g pro: 23g carb: 19g)

Sage Sausage Stew with Vegetables

(cal: 410 fat: 18g pro: 32g carb: 28g)

Chicken Piccata with Lemony Caper Sauce and Yukon Potatoes

(cal: 440 fat: 20g pro: 31g carb: 31g)

Chorizo Meatloaf with Bell Peppers, Onions and Turnips

(cal: 350 fat: 18g pro: 30g carb: 13g)

Roasted Pork Butt with Oven Roasted Mushrooms and Mashed Yams

(cal: 340 fat: 16g pro: 23g carb: 19g)

Salt and Pepper Steak with Swiss Chard and Parsnips with Chives

(cal: 330 fat: 17g pro: 31g carb: 16g)

Winter Week 2 Lites

Coconut and Lime Chicken with Spaghetti Squash

(cal: 430 fat: 29g pro: 29g carb: 15g)

Rosemary and Garlic Crusted Turkey Breast with Roasted Sweet Potatoes and Spinach

(cal: 310 fat: 10g pro: 31g carb: 22g)

Pork Cabbage Stew

(cal: 440 fat: 28g pro: 39g carb: 9g)

Italian Chicken with Roasted Cauliflower and Butternut Squash

(cal: 300 fat: 15g pro: 29g carb: 11g)

Tandoori Beef Meatballs with Mashed Mint Carrot and Pomegranate Sauce

(cal: 560 fat: 28g pro: 39g carb: 32g)

Pork and Bacon Meatballs with Currant Sauce and Roasted Butternut Squash

(cal: 450 fat: 17g pro: 29g carb: 35g)

Braised Short Ribs with Collard Greens and Sweet Potato Mash

(cal: 380 fat: 16g pro: 32g carb: 18g)

 

Winter Week 3 Lites

Chicken Chili with Peppers, Onions and Sweet Potatoes

(cal: 270 fat: 9g pro: 32g carb: 20g)

Chicken Meatloaf with Kale and Roasted New Potatoes

(cal: 260 fat: 12g pro: 24g carb: 19g)

Winter Bacon Scramble

(cal: 540 fat: 35g pro: 33g carb: 15g)

Herb Braised Chicken with Portobello Mushroom Puree and Swiss Chard

(cal: 330 fat: 15g pro: 32g carb: 13g)

Beef Stroganoff with Winter Potatoes

(cal: 460 fat: 28g pro: 34g carb: 21g)

Braised Thai Pork with Vegetables

(cal: 350 fat: 18g pro: 26g carb: 27g)

Shallot Mushroom Braised Beef with Mushrooms and Rosemary-Garlic Sweet Potato Wedges

(cal: 340 fat: 20g pro: 21g carb: 20g)

Winter Week 4 Lites

Grilled Chicken with Kale Pesto and Roasted Parsnips

 (cal: 470 fat: 26g pro: 35g carb: 24g)

Creole Turkey Breast with Collard Greens and Acorn Squash

 (cal: 270 fat: 5g pro: 31g carb: 11g)

Orange Zest Pork Tenderloin with Shaved Fennel, Shallot and Bok Choy

 (cal: 280 fat: 11g pro: 30g carb: 12g)

Lemon Pepper Chicken with Bell Peppers, Shallot and Roasted Delicata Squash

 (cal: 300 fat: 17g pro: 24g carb: 13g)

Harira Moroccan Beef Stew

 (cal: 390 fat: 17g pro: 34g carb: 26g)

Korean Pork Fried “Rice”

 (cal: 340 fat: 16g pro: 29g carb: 17g)

Smoked Tomato Braised Beef with Braised Cabbage and Garlic Roasted Mushrooms

(cal: 290 fat: 19g pro: 17g carb: 11g)

Spring Menu (March – May) 

SPRING WEEK 1 Lite:

Korean Braised Pork Butt with Bok Choy and Cabbage, Mushroom, Carrot Stir Fry

(cal: 300 fat: 18g pro: 26g carb: 6g)

Grass Fed Black Pepper Tri Tip with Spring Vegetable Medley and Yukon Potatoes

(cal: 230 fat: 11g pro: 28g carb: 17g)

Garlic and Herb Pork Kabobs with Sauteed Kale and Roasted Mushrooms

(cal: 350 fat: 23g pro: 29g carb: 9g)

Doro Wot with Gomen Greens and Atkilt

(cal: 270 fat: 12g pro: 20g carb: 15g)

Adobada Chicken with Cilantro Zucchini and Roasted Rainbow Carrots

(cal: 240 fat: 11g pro: 26g carb: 10g)

 

SPRING WEEK 2 Lite:

Smoked Pulled Pork with Bok Choy and Roasted Carrots with Parsley

(cal: 330 fat: 20g pro: 26g carb: 9g)

Garlic Tri Tip Steak with Sauteed Kale and Roasted Rutabaga

(cal: 250 fat: 12g pro: 28g carb: 10g)

Pork Cheeks with Collards and Roasted Yams with Fennel

(cal: 230 fat: 12g pro: 21g carb: 8g)

Buffalo Chicken with Wilted Slaw and Turnip Wedges

(cal: 260 fat: 13g pro: 26g carb: 9g)

Herbs de Provence Chicken with Lemon Zest Asparagus and Roasted Purple Potatoes

(cal: 290 fat: 12g pro: 27g carb:14g)

 

SPRING WEEK 3 Lite:

Grilled Pork Chops with Swiss Chard, Onion, and Charred Rutabaga

(cal: 310 fat: 17g pro: 28g carb: 10g)

Hearty Beef Stew

(cal: 360 fat: 20g pro: 20g carb: 21g)

Lemon Scented Pork Tenderloin with Sauteed Kale and Beets with Chives

(cal: 230 fat: 8g pro: 30g carb: 11g)

Hatch Chicken Chili

(cal: 280 fat: 13g pro: 30g carb: 11g

Paprika Crusted Chicken with Black Pepper Asparagus and Roasted Sweet Potato Mash

(cal: 320 fat: 16g pro: 26g carb: 18g)

 

SPRING WEEK 4 Lite:

Mustard Pork with Roasted Brussels Sprouts and Root Vegetables

(cal: 330 fat: 19g pro: 27g carb: 13g)

Herbed Turkey with Garlic Kale and Roasted Sweet Potatoes

(cal: 290 fat: 10g pro: 30g carb: 18g)

Asian Pork Meatballs with Bok Choy and Sauteed Mushrooms and Bell Peppers

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

Chicken Primavera

(cal: 290 fat: 17g pro: 26g carb: 8g)

Lemon Pepper Chicken, Swiss Chard with Shallots and Roasted Rutabaga

(cal: 290 fat: 17g pro: 24g carb: 9g)

 

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)

 

FALL WEEK 1 LITE:

Roasted Pork Butt with Roasted Mushrooms and Mashed Yams 

(cal: 320 fat: 16g pro: 23g carb: 20g)

Grilled Skirt Steak with Roasted Broccoli and Rutabaga Mash

(cal: 260 fat: 11g pro: 32g carb: 11g)

Pork Meatloaf with Roasted Cauliflower and Butternut Squash

(cal: 310 fat: 19g pro: 24g carb: 13g)

Lemon Ginger Chicken Kebobs with Kale and Braised Red Beets

(cal: 250 fat: 12g pro: 24g carb: 13g)

Italian Chicken with Butternut Squash Mash and Garlic Kale Greens

(cal: 310 fat: 16g pro: 30g carb: 14g)

 

FALL WEEK 2 LITE:

 

Rosemary Crusted Pork Tenderloin with Apple and Chive Slaw and Acorn 

(cal: 250 fat: 9g pro: 27g carb: 15g)

Smoked Tomato Braised Beef Roasted Portobello Mushroom and Broccoli 

(cal: 330 fat: 22g pro: 20g carb: 15g)

Vietnamese Pork Butt, Bok Choy with Mushrooms, and Roasted Sweet Potato

(cal: 350 fat: 18g pro: 26g carb: 19g)

Spicy Skirt Steak with Fingerling Potatoes, Shallots and Kale

(cal: 300 fat: 11g pro: 32g carb: 19g)

Pulled Turkey Tikka Masala with Grilled Eggplant and Cauliflower

(cal: 280 fat: 15g pro: 24g carb: 13g)

 

FALL WEEK 3 LITE:

Ethiopian Braised Pork Cheeks with Curry Butternut Squash and Spinach Green

(cal: 310 fat: 18g pro: 25g carb: 13g)

Indonesian Beef Rendang with Bok Choy and Coconut Mashed Sweet Potatoes

(cal: 340 fat: 22g pro: 17g carb: 20g)

Spiced Pork Carnitas with Jicama Slaw and Plantains

(cal: 470 fat: 28g pro: 22g carb: 34g)

Grilled Chicken and Spaghetti Squash Carbonara

(cal: 240 fat: 9g pro: 29g carb: 10g)

Sage and Cranberry Chicken Meatballs with Swiss Chard and Roasted Yukon Potatoes 

(cal: 270 fat: 12g pro: 21g carb: 23g)

 

FALL WEEK 4 LITE: 

Pork Cabbage Stew

(cal: 400 fat: 25g pro: 33g carb: 9g) 

Steak with Brussels Sprouts and Rutabaga Mash

(cal: 250 fat: 12g pro: 28g carb: 10g)

Creole Chicken and Sausage Gumbo with Collards and Cauliflower Rice

(cal: 380 fat: 19g pro: 25g carb: 18g)

White Shrimp Chorizo with Chayote Squash and Mashed Yuca

(cal: 420 fat: 23g pro: 23g carb: 34g) 

Sweet and Sour Chicken Thighs and Vietnamese Papaya Salad with Tamarind Dressing

(cal: 280 fat: 11g pro: 26g carb: 21g) 

 

BREAKFAST:

 

WEEK 1:

Brussel and Kale Hash with Bacon and Eggs

(cal: 450 fat: 32g pro: 31g carb: 8g)

American Standard

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

Scramble with Chicken Apple Sausage and Butternut Hash Browns

(cal: 270 fat: 16g pro: 19g carb: 14g)

Huevos con Carne

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

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)

Corned Beef Hash

(cal: 420 fat: 27g pro: 30g carb: 21g)

Chilaquiles

(cal: 360 fat: 21g pro: 27g carb: 14hg)

Huevos con Carne

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

Brussels and 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)