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.

Winter Menu (December – February)

Winter Week 1:

  1. Curry Roasted Chicken with Roasted Broccoli and Butternut Squash (Cal: 360 Fat: 15g Pro: 38g Carb: 19g)
  2. Roasted Brisket with Mashed Sweet Potatoes and Collard Greens (Cal: 440 Fat: 16g Pro: 44g Carb: 31)
  3. Braised Pork Butt with Rainbow Carrots and Braised Black Pepper Fennel (Cal: 370 Fat: 17g Pro: 34g Carb: 22g)
  4. Herb Turkey Breast with Sautéed Spinach and Golden Beets (Cal: 340 Fat: 13g Pro: 45g Carb: 15g)
  5. Game Stew...(with Chicken thighs and Elk this year) (Cal: 430 Fat: 20g Pro: 55g Carb: 3g)
  6. Tomatillo Pork Chili with Sautéed Kale and Paprika Rutabaga (Cal: 390 Fat: 22g Pro: 36g Carb: 15g)
  7. Grass Fed Tri-Tip with Winter Squash and Roasted Cauliflower (Cal: 290 Fat: 8g Pro: 44g Carb: 14g)
  8. Clove Braised Pork Tenderloin with Swiss Chard and Red Beets (Cal: 390 Fat: 17g Pro: 48g Carb: 15g)
  9. Garlic Lamb Kebab with Mashed Turnips and Roasted Broccoli (Cal: 350 Fat: 13g Pro: 43g Carb: 14g)
  10. Adobo Chicken and Cherry Tomatoes with Spaghetti Squash and Brussel Sprouts (Cal: 320 Fat: 14g Pro: 38g Carb: 15g)

    Winter Week 2:

    Winter Week 3:

    Winter Week 4:

    Spring Menu (March - May)

    Spring Week 1:

    Spring Week 2:

    Spring Week 3:

    1. Roasted Sesame Chicken with Flat Top Broccoli and Parsnips with Leeks (cal: 450 Fat: 26g pro: 36g Carb: 21g)
    2. Chipotle Lime Carne Asada Smoked Tomato and Cucumber Salad with Cilantro Spaghetti Squash (cal: 310 fat: 13g pro: 34g carb: 14g)
    3. Salt Braised Pork with Sautéed Bok Choy and Mashed Turnips (cal:370 fat: 20g pro: 40g carb: 9g)
    4. Herbed Chicken with Collards and Roasted Rainbow Carrots (cal: 420 fat: 24g pro: 36g carb: 15g
    5. Hearty Beef Stew (but way better than Campbells and it's Paleo) (cal: 540 fat: 32g pro: 33g carb: 30g
    6. Braised Pork Cheeks with Roasted First Peach Sauce, Swiss Chard, and Charred Rutabaga (cal: 340 fat: 19g pro: 27g carb: 17g)
    7. Bison Burger with Mushroom Gravy, Brussels and Butternut Squash (cal: 320 fat: 16g pro: 26g carb: 20g)
    8. Lemon Scented Pork Tenderloin with Kale and Beets with Chives (cal: 330 fat: 11g pro: 43g carb: 16g)
    9. Chicken Chili and caramelized onions and peppers and roasted rutabaga (cal: 310 fat: 15g pro: 29g carb: 18g)
    10. Paprika Crusted Chicken with Black Pepper Asparagus and Roasted Sweet Potatoes (cal: 460 fat: 23g pro: 37g carb: 25g)

    Spring Week 4:

    1. Pesto Chicken with Blistered Tomato and Spinach with Spaghetti Squash (cal: 380 fat: 23g pro: 32g carb: 11g)
    2. Thai Spiced Tri-Tip with Bok Choy and Roasted Butternut (cal: 310 fat: 12g pro: 39g carb: 13g)
    3. Mojo Pork Butt with Asparagus and Mashed Yams (cal: 470 fat: 25g pro: 37g carb: 24g)
    4. Cajun Chicken with Collard Greens and Braised Celery and Carrots (cal: 410 fat: 24g pro 36g carb: 13g
    5. Elk Kabobs with Roasted Broccoli and Purple Potatoes (cal: 380 fat: 14g pro: 38g cab: 24g)
    6. Mustard Pork with Brussels Sprouts and Roasted Root Veg Blend (cal: 460 fat: 26g pro: 38g carb: 19g)
    7. Herb Turkey Breast with Sautéed Garlic Kale and Roasted Sweet Potatoes (cal 400 fat: 13g pro: 44g carb: 27g)
    8. Korean Pork Butt with Kohlrabi and Mushroom Stir-Fry and Sautéed Chop Sum Mui (cal: 430 fat: 26g pro: 38g carb: 11g)
    9. Garlic Mint Lamb with Zucchini and Roasted Red Beets (cal: 450 fat: 28g pro: 34g carb: 14g)
    10. Simply Braised Chicken with Swiss Chard and Roasted Rutabaga (cal: 400 fat: 23g pro: 35g carb: 12g)

    Summer Menu (June - August)

    Summer Week 1:

    Summer Week 2:

    Summer Week 3:

    Summer Week 4:

    1. Curry Roasted Chicken with Chive Spaghetti Squash and EggplantCompote (cal: 350 fat: 16g pro: 36g carb: 18g )
    2. Fennel Pollen Braised Beef with Sautéed Bell Peppers and Onion and Baby Carrots (cal: 470 fat: 31g pro: 28g carb: 19g )
    3. Spicy Peach Glazed Braised Pork with Collards and Roasted Yams (cal: 520 fat: 31g pro: 35g carb: 25g )
    4. Chipotle Chicken Thighs with Sautéed Kale and Apricot-Glazed Beets (cal: 360 fat: 14g pro: 37g carb: 24g )
    5. Gyro lamb kebabs with Roasted Cauliflower and Cucumber Garlic Parsnip Mash (cal: 490 fat: 30g pro: 35g carb: 21g )
    6. Rosemary Crusted Pork Tender Loin with Swiss Chard and Heirloom Tomatoes and Golden Beets (cal: 330 fat: 11g pro: 42g carb: 15g )
    7. Tenderloin Au Poivre with Roasted Broccoli and Mashed Sweet Potato (cal: 390 fat: 12g pro: 41g carb: 29g )
    8. Lemon Ginger Duck with Chayote Slaw and Summer Squash (cal: 490 fat: 33g pro: 38g carb: 13g )
    9. Korean Pork Confit, Bok Choy with Mushrooms, and Roasted Sweet Potato (cal: 510 fat: 29g pro: 37g carb: 25g )
    10. Turkey Burgers with Lemon Garlic Asparagus and Roasted Purple Potato Wedges (cal: 440 fat: 21g pro: 41g carb: 22g )

    Fall Menu (September - November)

    Fall Week 1:

    1. Thai Basil Ginger Chicken Meatballs with Sautéed Bok Choy and Delicata Squash (cal: 360 fat: 21g pro: 31g carb: 15g)
    2. BBQ Brisket with Sweet Potato Mash and Sautéed Greens (cal: 590 fat: 37g pro: 36g carb: 29g)
    3. Pork Stir Fry with Roasted Carrots and Garlic Collards (cal: 610 fat: 46g pro: 33g carb: 19g
    4. Curry Roasted Chicken with Golden Beets w/ Greens and Peppers (cal: 360 fat: 16g pro: 36 carb: 17)
    5. Ropa Vieja Beef with Plantains and Cauliflower Rice (cal: 450 fat: 23g pro: 22g carb: 40g
    6. Roasted Pork Butt with Roasted Mushrooms and Mashed Yams (cal: 450 fat: 23g pro: 33g carb: 27g)
    7. Grilled Skirt Steak with Roasted Broccoli and Rutabaga Mash (cal: 390 fat: 17g pro: 46g carb: 15g)
    8. Grass Fed Beef Meatloaf with Roasted Cauliflower and Butternut Squash (cal: 370 fat: 20g pro: 31g carb: 19g)
    9. Lemon Ginger Chicken Kebobs with Kale and Braised Red Beets (cal: 350 fat: 17g pro: 35g carb: 17g
    10. Italian Chicken with Butternut Squash Mash and Garlic Kale Greens (cal: 430 fat: 21g pro: 42g carb: 19g)

    Fall Week 2:

    1. Paleo “Phad Thai” with Chicken, Zucchini Noodles and Radish (cal: 430 fat: 25g pro: 38g carb: 12g)
    2. Turkish Beef Kebobs with Grilled Onion Salad with Sumac and Roast Carrots (cal: 410 fat: 20g pro: 33g carb: 25g)
    3. Cabbage Roll With Cauliflower and Yams (cal: 430 fat: 23g pro: 30g carb: 28g)
    4. Balsamic Braised Chicken Thighs with Bell Pepper and Onions and Rutabaga (cal: 350 fat: 14g pro: 34g carb: 20g)
    5. Beef Merguez sausage with Sweet Potato Fritters and Garlic Spinach (cal: 500 fat: 25g pro: 41g carb: 26g)
    6. Rosemary Crusted Pork Tender Loin with Apple and Chive Slaw and Acorn Squash (cal: 350 fat: 12g pro: 38g carb: 21g)
    7. Smoked tomato braised beef Roasted Portobello Mushroom and Broccoli (cal: 400 fat: 27g pro: 27g carb: 16g)
    8. Spicy Skirt Steak with Fingerlings and Shallots and Kale (cal: 430 fat: 17g pro: 45g carb: 27g)
    9. Vietnamese Pork Tenderloin, Bok Choy with Mushrooms, and Roasted Sweet Potato (cal: 500 fat: 27g pro: 37g carb: 27g)
    10. Pulled Turkey Tikka Masala with Grilled Eggplant and Cauliflower (cal: 380 fat: 18g pro: 37g carb: 17g)

    Fall Week 3:

    1. Mediterranean Turkey Burger w/ Olives with Broccoli and Yukon Potato Hash (cal: 431 fat: 20g pro: 39g carb: 26g)
    2. Rosemary and Garlic Brisket with Charred Onion and New Potato Salad with Spinach (cal: 560 fat: 36g pro: 35g carb: 24g)
    3. Pork and Mushroom Stir Fry with Broccoli and Yukon Hash (cal: 465 fat: 26g pro: 33g carb: 27g)
    4. Cajun Roasted Chicken with Roasted Cauliflower and Acorn Squash Mash (cal: 425 fat: 25g pro: 34g carb: 15g)
    5. Meat loaf with Mashed Sweet Potatoes and Roast Broccoli (cal: 439 fat: 20g pro: 34g carb: 32g)
    6. Ethiopian Braised Pork Cheeks with Curry Butternut Squash and Spinach Greens (cal: 444 fat: 25g pro: 35g carb: 17g)
    7. Sage and Cranberry Chicken Meatballs with Roasted Yukon Potatoes and Swiss Chard (cal: 388 fat: 17g pro: 29g carb: 31g)
    8. Smoked Pulled Pork Delicata Squash with Bell Peppers and Shallots (cal: 471 fat: 28g pro: 37g carb: 17g)
    9. Grilled Steak with Purple Potato Wedges and Cauliflower (cal: 404 fat: 19g pro: 39g carb: 20g)
    10. Lemon Pepper Chicken with Kale and garlic roasted Sweet Potato (cal: 478 fat: 25g pro: 35g carb: 27g)

    Fall Week 4:

    1. Peri Peri Chicken, Sauteed Kale, and Curried New Potatoes (cal: 433 fat: 22g Pro: 34g carb: 24g)
    2. Beef Enchilada Meatballs with Peppers and Onions over Cilantro Spaghetti Squash with Enchilada Sauce (cal: 433 fat: 26g pro: 34g carb: 16g)
    3. Smoked Paprika Pork Cheeks with Cauliflower Rice and Carrots (cal: 380 fat: 19g pro: 30g carb: 18g)
    4. Turkey Chili with Acorn Squash, and Broccoli (cal: 404 fat: 22g pro: 34g carb: 19g)
    5. Braised Short Ribs with Collard Greens and Chili Dusted Sweet Potatoes cal: 485 fat: 23g pro: 45g carb: 24g)
    6. Pork Cabbage Stew (cal: 463 fat: 23g pro: 38g carb: 26g)
    7. Steak with Brussels Sprouts and Rutabaga Mash (cal:  fat: 16g pro: 39g carb: 14g)
    8. Lemon Garlic Pork Tenderloin with Kale and Butternut Squash (cal: 295 fat: 7g pro: 37g carb: 19g)
    9. Herbed Turkey Breast with Asparagus and Beets (cal 354 fat: 13g pro: 43g carb: 14g)
    10. Dijon Chicken with Spinach and Sweet Potatoes (cal: 436 fat: 21g pro: 33g carb: 26g)

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