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: 240 fat: 9g pro: 27g carb: 11g)

Teriyaki Steak with Chilied Brussels Sprouts and Braised Daikon

(cal: 210 fat: 7g pro: 30g carb: 9g)

Dijon Pork Loin with Swiss Chard and Mashed Butternut Squash

(cal: 290 fat: 16g pro: 26g carb: 12g)

Lamb Tagine, Sauteed Kale, Moroccan Cauliflower “Cous Cous,” with Mint Sauce

(cal: 280 fat: 12g pro: 47g carb: 20g)

Herbs de Provence Chicken with Garlic Broccoli and Spaghetti Squash

(cal: 260 fat: 12g pro: 26g carb: 10g)

Winter Week 2 Lites

Roasted Pork Butt with Mustard Glazed Brussels Sprouts and Mashed Yams

(cal: 350 fat: 20g pro: 23g carb: 20g)

Grilled Steak with Roasted Broccoli and Herbed Root Vegetables

(cal: 310 fat: 17g pro: 29g carb: 12)

Cajun Pork Butt with Roasted Cauliflower and Butternut Squash

(cal: 320 fat: 20g pro: 26g carb: 11g)

Sumac and Garlic Chicken Kebobs with Kale and Roasted New Potatoes

(cal: 310 fat: 12g pro: 26g carb: 28g)

Grilled Chicken over Arugula Cacio e Pepe

(cal: 340 fat: 22g pro: 26g carb: 12g)

Winter Week 3 Lites

Winter Week 4 Lites

 

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)

 

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) 

 

WINTER WEEK 1 LITE: 

Lemon Rosemary Pork Tenderloin with Collard Greens and Acorn Squash

Teriyaki Steak with Chilied Brussels Sprouts and Braised Daikon

Dijon Pork Loin with Swiss Chard and Mashed Butternut Squash

Lamb Tagine, Sauteed Kale, Moroccan Cauliflower “Cous Cous,” with Mint Sauce

Herbs de Provence Chicken with Garlic Broccoli and Spaghetti Squash

 

WINTER WEEK 2 LITE: 

Roasted Pork Butt with Mustard Glazed Brussels Sprouts and Mashed Yams

Grilled Steak with Roasted Broccoli and Herbed Root Vegetables

Cajun Pork Butt with Roasted Cauliflower and Butternut Squash

Sumac and Garlic Chicken Kebobs with Kale and Roasted New Potatoes

Grilled Chicken over Arugula Cacio e Pepe

BREAKFAST:

WEEK 1:

Machaca Beef with Scrambled Eggs with Pico de Gallo

(cal: 410 fat: 31g pro: 26g carb: 7g) 

Beef Hash with Spinach and Eggs

(cal: 360 fat: 24g pro: 31g carb: 5g) 

Chicken Chorizo Breakfast Casserole

(cal: 390 fat: 25g pro: 29g carb: 10g) 

Paleo Breakfast

(cal: 470 fat: 33g pro: 38g carb: 4g) 

Super Green Shakshuka + Eggs

(cal: 220 fat: 13g pro: 16g carb: 11g) 

WEEK 2:

American Standard Breakfast - Bacon

(cal: 500 fat: 41g pro: 17g carb: 15g) 

Scrambled Eggs with Sweet Potato Apple Fritters and Paleo Grits

(cal: 330 fat: 17g pro: 15g carb: 29g) 

Turkey Sausage and Sweet Potato Hash

(cal: 330 fat: 17g pro: 15g carb: 29g) 

Mushroom & Leek Frittata with Bacon and Sautéed Spinach

(cal: 560 fat: 47g pro: 19g carb: 19g) 

Steak and Eggs with Yukon Potato Hash

(cal: 360 fat: 18g pro: 40g carb: 11g) 

WEEK 3:

Turkey Breakfast Skillet

(cal: 350 fat: 24g pro: 27g carb: 8g) 

Baked Eggs with Bacon and Brussels Sprouts-Kale Hash

(cal: 500 fat: 42g pro: 21g carb: 8g) 

Chicken Apple Skillet with Sweet Potato Hash and Sautéed Spinach

(cal: 210 fat: 8g pro: 15g carb: 20g) 

Southwest Frittata and Hashbrowns

(cal: 230 fat: 10g pro: 13g carb: 22g) 

Huevos Rancheros

(cal: 370 fat: 21g pro: 29g carb: 16g) 

WEEK 4:

Tomato Basil Bake with Yukon Potato Hash

(cal: 210 fat: 10g pro: 13g carb: 19g) 

Taco Breakfast Scramble

(cal: 410 fat: 27g pro: 32g carb: 9g) 

Blueberry Sausage Patties with Baked Eggs and Butternut Hashbrowns

(cal: 480 fat: 31g pro: 40g carb: 10g) 

Quiche Florentine with Sweet Potato Hash

(cal: 110 fat: 11g pro: 11g carb: 17g) 

Bacon, Eggs, and Butternut-Mushroom Hash

(cal: 460 fat: 41g pro: 17g carb: 8g) 

    We're On Email!

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