Pete's Paleo

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Pete's Paleo Meals Delivery Menu




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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.

(Lite meals and Breakfast meals Macros can be found here)

Winter Menu (December – February) 

Winter Week 1:

  1. Roasted Chicken with Turkish Avjar and Yukon Potatoes (cal: 600 fat: 32g pro: 46g carb: 33g)
  2. Balsamic Braised Chicken Thighs with Apple-Chive Slaw and Roasted Acorn Squash (cal: 420 fat: 20g pro: 33g carb: 26g)
  3. Sage Sausage Stew with Vegetables (cal: 580 fat: 25g pro: 45g carb: 40g)
  4. Chicken Piccata with Lemony Caper Sauce and Yukon Potatoes **contains almonds** (cal: 630 fat: 29g pro: 50g carb: 43g)
  5. Chorizo Meatloaf with Bell Peppers, Onions and Turnips (cal: 490 fat: 26g pro: 42g carb: 18g)
  6. Roasted Pork Butt with Oven Roasted Mushrooms and Mashed Yams (cal: 490 fat: 23g pro: 33g carb: 27g)
  7. Salt and Pepper Steak with Swiss Chard and Parsnips with Chives (cal: 470 fat: 24g pro: 44g carb: 22g)
  8. Smoked Pulled Pork with Bok Choy and Roasted Carrots (cal: 470 fat: 29g pro: 37g carb: 13g)
  9. Dijon Chicken with Spinach and Baby Potatoes (cal: 430 fat: 21g pro: 34g carb: 27g)
  10. Green Curry Chicken with Pumpkin and Broccoli (cal: 510 fat: 30g pro: 37g carb: 23g)

Winter Week 2:

Winter Week 3:

Winter Week 4:

Spring Menu (March - May)

Spring Week 1:

Spring Week 2:

Spring Week 3:

  1. Sesame Chicken with Roasted Broccoli and Yukon Potatoes with Leeks (cal: 480 fat: 27g pro: 37g carb: 24g)
  2. Chipotle Lime Carne Asada with Sauteed Spinach and Cilantro Spaghetti Squash (cal: 340 fat: 13g pro: 39g carb: 15g)
  3. Salt Braised Pork with Bok Choy, Onions, and Roasted Turnip Wedges (cal: 380 fat: 20g pro: 40g carb: 9g)
  4. Herbed Chicken with Collards and Roasted Rainbow Carrots (cal: 420 fat: 24g pro: 36g carb: 16g)
  5. Beef Burger with Roasted Brussels Sprouts and Butternut Squash Mash (cal: 370 fat: 20g pro: 31g carb: 17g)
  6. Grilled Pork Chops with Swiss Chard, Onion, and Charred Rutabaga (cal: 440 fat: 25g pro: 39g carb: 14g)
  7. Hearty Beef Stew (cal: 520 fat: 28g pro: 29g carb: 29g)
  8. Lemon Scented Pork Tenderloin with Sauteed Kale and Beets with Chives (cal: 330 fat: 11g pro: 43g carb: 16g)
  9. Hatch Chicken Chili (cal: 400 fat: 19g pro: 42g carb: 15)
  10. Paprika Crusted Chicken with Black Pepper Asparagus and Roasted Sweet Potato Mash (cal: 450 fat: 23g pro: 37g carb: 25g)

Spring Week 4:

  1. Pesto Chicken with Blistered Tomatoes, Spinach, and Spaghetti Squash (cal: 400 fat: 20g pro: 36g carb: 11g)
  2. Thai Spiced Tri Tip with Sauteed Bok Choy and Roasted Butternut Squash (cal: 350 fat: 13g pro: 39g carb: 14g)
  3. Mojo Pork Butt with Roasted Cauliflower and Mashed Yams (cal: 470 fat: 25g pro: 37g carb: 24g)
  4. BBQ Chicken with Collards and Braised Celery with Carrots (cal: 400 fat: 20g pro: 40g carb: 13g)
  5. Beef Meatballs with Roasted Red Pepper Sauce, Broccoli, and Purple  Potato Wedges (cal: 490 fat: 27g pro: 35g carb: 38g)
  6. Mustard Pork with Roasted Brussels Sprouts and Root Vegetables (cal: 460 fat: 27g pro: 38g carb: 19g)
  7. Herbed Turkey with Garlic Kale and Roasted Sweet Potatoes (cal: 410 fat: 15g pro: 43g carb: 25g)
  8. Asian Pork Meatballs with Bok Choy and Sauteed Mushrooms and Bell Peppers (cal: 470 fat: 30g pro: 37g carb: 13g)
  9. Chicken Primavera (cal: 420 fat: 25g pro: 37g carb: 12g)
  10. Lemon Pepper Chicken, Swiss Chard with Shallots and Roasted Rutabaga (cal: 410 fat: 25g pro: 34g carb: 13g)

Summer Menu (June - August)

Summer Week 1:

Summer Week 2:


Summer Week 3:

Summer Week 4:

  1. Tandoori Chicken with Coconut Cauliflower Rice and Greens (cal: 510 fat: 28g pro: 43g carb: 13g)
  2. Roasted Turkey with Broccoli, Herb, Onion Salad (cal: 380 fat: 26g pro: 45 carb: 16g)
  3. Almond Crusted Pork Tenderloin with Mustard and Bacon Potato Salad with Kale (cal: 600 fat: 32g pro: 47g carb: 25g)
  4. Basil Chicken Scramble with Yellow Tomato Relish (cal: 450 fat: 18g pro: 38g: carb: 28g)
  5. Sesame Beef with Salt and Pepper Cauliflower and Fried Shallots (cal 480 fat: 21g pro: 44g carb: 23g)
  6. Orange Zest Pork Tenderloin with Shaved Fennel, Shallot and Bok Choy (cal: 390 fat: 16g pro: 43 carb: 17g)
  7. Grilled Chicken with Summer Squash and Sauteed Arugula (cal: 470 fat: 24g pro: 44g carb: 10g)
  8. Chorizo Patties with Roasted Purple Potatoes and Cucumber, Red Onion Salad (cal: 560 fat: 35g pro: 41g carb: 22g)
  9. Chimichurri Beef Pie (cal: 750 fat: 45g pro: 37g carb: 45g)
  10. Roasted Garlic Grilled Chicken, Bok Choy with Crispy Garlic and Asparagus (cal: 470 fat: 25g pro: 44g carb: 13g)

Fall Menu (September - November)

Fall Week 1:

  1. White Truffle and Portobello Chicken Thighs with Chive Mashed Potato and Roasted Broccoli (cal: 480 fat: 25g pro: 39g carb: 25g) *contains ghee*
  2. Thyme Roasted Turkey with Artichoke and Fennel Barigoule and Roasted Rutabaga (cal: 450 fat: 23g pro: 43g carb: 20g)
  3. Prosciutto Wrapped Pork Tenderloin with Brown Butter (Ghee) and Sage Sweet Potatoes and Brussels Sprouts (cal: 510 fat: 19g pro: 44g carb: 31g)
  4. Grilled Chicken with Butternut Squash and Sauteed Arugula (cal: 480 fat: 22g pro: 44g carb: 16g)
  5. Shepherd’s Pie (cal: 740 fat: 51g pro: 47g carb: 24g)
  6. Thyme Braised Pork with Provencal Vegetables and Braised Cipollini Onions (cal: 470 fat: 27g pro: 34g carb: 15g)
  7. Tarragon Braised Chicken with Cauliflower Mash and Cornichon “Caviar” (cal: 470 fat: 29g pro: 30g carb: 17g) *contains ghee*
  8. Fennel Oil Pork Tenderloin with Caramelized Fennel and Roasted Potatoes (cal: 440 fat: 13g pro: 42g carb: 26g)
  9. Balsamic Braised Beef with Celery Root Puree and Spinach with Chestnuts (cal: 660 fat: 34g pro: 39g carb: 35g)
  10. Roasted Garlic Grilled Chicken with Crispy Garlic Broccoli (cal: 490 fat: 24g pro: 46g carb: 20g)

Fall Week 2:

  1. Roasted Chicken with Olive Tapenade and Turnips (cal: 640 fat: 44g pro: 42g carb: 26g)
  2. Paprika Rubbed Turkey with Figs, Onions, and Roasted Yams (cal: 550 fat: 15g pro: 43g carb: 57g)
  3. Paleo Pork Chili (cal: 510 fat: 29g pro: 39g carb: 26g)
  4. Coq Au Vin (cal: 500 fat: 18g pro: 41g carb: 29g)
  5. Meatball Shakshuka with Spaghetti Squash (cal: 460 fat: 29g pro: 35g carb: 19g)
  6. Pepita Pesto Pork Tenderloin with Pumpkin and Broccoli (cal: 660 fat: 33g pro: 56g carb: 27g)
  7. Teriyaki Grilled Chicken with Bok Choy and Daikon Radish (cal: 420 fat: 25g pro: 34g carb: 14g)
  8. Pork Meatballs with Creamy Red Curry and Cauliflower Rice (cal: 610 fat: 46g pro: 42g carb: 20g)
  9. Osso Bucco (cal: 450 fat: 21g pro: 38g carb: 25g)
  10. Chicken Sausage with Mashed Potatoes and Gravy (cal: 470 fat: 24g pro: 44g carb: 22g)

Fall Week 3:

  1. Roasted Chicken with Lemon, Herb, Caper Sauce and Brussels Sprouts (cal: 600 fat: 29g pro: 52g carb: 32g) *contains ghee*
  2. Garlic and Herb Turkey Roulade with Apples, Onions, and Roasted Yams (cal: 470 fat: 18g pro: 42g carb: 34g)
  3. Bacon Harvest Pork Scramble (cal: 800 fat: 67g pro: 46g carb: 19g)
  4. Creamy Tuscan Chicken with Tomatoes and Spinach (cal: 690 fat: 48g pro: 44g carb: 21g)
  5. Braised Beef with Pumpkin and Cranberry Sauce (cal: 600 fat: 39g pro: 39g carb: 28g)
  6. Pulled Pork with Bacon, Creamy Mushrooms, and Rutabaga (cal: 640 fat: 46g pro: 38g carb: 15g) *contains ghee*
  7. Crockpot Chicken and Dumplings (cal: 970 fat: 29g pro: 48g carb: 62) *contains ghee*
  8. Maple Rosemary Pork Tenderloin with Baby Potatoes and Onions (cal: 450 fat: 7g pro: 40g carb: 62g)
  9. Enchilada Meatballs (cal: 630 fat: 35g pro: 48g carb: 28g)
  10. Garlic Sriracha Chicken Stir Fry (cal: 420 fat: 21g pro: 40g carb: 22g)

Fall Week 4:

  1. Chicken Thighs with Hot Honey Sweet Potatoes and Spinach (cal: 550 fat: 25g pro: 45g carb: 39g)
  2. Lemon and Herb Turkey Breast with Crunchy Brussels and Yams (cal: 630 fat: 41g pro: 45g carb: 31)
  3. Pork Sausage, Broccoli Rabe and Spaghetti Squash Bake (cal: 580 fat: 40g pro: 40g carb: 17g)
  4. Herb Chicken with “Salt and Vinegar” Roasted Potatoes and Kale (cal: 500 fat: 24g pro: 47g carb: 28g)
  5. Short Rib Pearl Onions and Yukon Potatoes (cal: 680 fat: 51g pro: 40g carb: 29g)
  6. Balsamic Braised Pulled Pork, Acorn Squash and Kale (cal: 510 fat: 29g pro: 29g carb: 31g)
  7. Buffalo Chicken with Celery Root Puree and Sautéed Carrots (cal: 490 fat: 22g pro: 40g carb: 22g) *contains ghee*
  8. Sesame Pork Tenderloin with Potatoes and Leeks (cal: 580 fat: 31g pro: 43g carb: 36g)
  9. Harissa and Maple Roasted Meatballs with Parsnips and Spinach (cal: 520 fat: 26g pro: 37g carb: 34g)
  10. Simple Roasted Chicken with Fennel and Plums (cal: 600 fat: 33g pro: 46g carb: 26g)