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Pete's Paleo Meals Delivery Menu


Gluten-Free


Dairy-Free


Soy-Free


View Full Menu By Season

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:

Winter Week 2:

Winter Week 3:

Winter Week 4:

Spring Menu (March - May)

Spring Week 1:

Spring Week 2:

Spring Week 3:

  1. Chipotle Lime Carne Asada Smoked Tomato and Cucumber Salad with Cilantro Spaghetti Squash (Calories: 571, Fat: 25g, Protein: 52g, and Carbs: 31g)
  2. Salt Braised Pork with Sautéed Bok Choy and Mashed Turnips (Calories: 599, Fat: 31g, Protein: 55g, and Carbs: 21g)
  3. Roasted Sesame Chicken with Flat Top Broccoli and Parsnips with Leeks (Calories: 534, Fat: 24g, Protein: 42g, and Carbs: 45g)
  4. Bison Burger with Mushroom Gravy, Brussels and Butternut Squash (Calories: 484, Fat: 14g, Protein: 45g, and Carbs: 55g)
  5. Herbed Chicken with Collards and Roasted Rainbow Carrots (Calories: 477, Fat: 23g, Protein: 44g, and Carbs: 32g)
  6. Hearty Beef Stew (but way better than Campbells and Paleo) (Calories: 604, Fat: 30g, Protein: 56g, and Carbs: 23g)
  7. Lemon Braised Duck with Kale and Golden Beets with Chives (Calories: 644, Fat: 33g, Protein: 57g, and Carbs: 28g)
  8. Braised Pork Cheeks with Roasted First Peach Sauce, Swiss Chard, and Charred Rutabaga (Calories: 477, Fat: 16g, Protein: 65g, and Carbs: 20g)
  9. Chicken Chili and Roasted Turnips with Caramelized Onions and Peppers (Calories: 510, Fat: 25g, Protein: 45g, and Carbs: 28g)
  10. Paprika Crusted Chicken with Black Pepper Asparagus and Roasted Sweet Potatoes (Calories: 543, Fat: 24g, Protein: 43g, and Carbs: 44g)

Spring Week 4:

  1. Pesto Chicken with Blistered Tomato and Spinach with Spaghetti Squash (Calories: 456, Fat: 25g, Protein: 41g, and Carbs: 18g)
  2. Thai Spiced Tri-Tip with Bok Choy and Roasted Butternut (Calories: 597, Fat: 30g, Protein: 57g, and Carbs: 25g)
  3. Elk Kabobs with Roasted Purple Potatoes and Blanched Broccoli (Calories: 601, Fat: 20g, Protein: 56g, and Carbs: 45g)
  4. Herb Turkey Thighs with Mashed Sweet Potato and Sautéed Garlic Kale (Calories: 628, Fat: 7g, Protein: 84g, and Carbs: 64g)
  5. Mojo Pork Butt with Roasted Sweet Potato and Roasted Asparagus (Calories: 774, Fat: 39g, Protein: 59g, and Carbs: 45g)
  6. Cajun Chicken with Braised Celery and Carrots with Collard Greens (Calories: 462, Fat: 23g, Protein: 44g, and Carbs: 29g)
  7. Korean Duck with Kohlrabi and Mushroom Stir-Fry and Sautéed Chop Sum Mui (Calories: 360, Fat: 17g, Protein: 38g, and Carbs: 15g)
  8. Simply Braised Chicken with Swiss Chard and Roasted Rutabaga (Calories: 445, Fat: 24g, Protein: 42g, and Carbs: 18g)
  9. Garlic Mint Lamb with Red Beets and Sautéed Zucchini (Calories: 926, Fat: 56g, Protein: 59g, and Carbs: 58g)
  10. Mustard Pork with Root Veggie Blend and Brussel Sprouts (Calories: 607, Fat: 32g, Protein: 48g, and Carbs: 35g)

Summer Menu (June - August)

Summer Week 1:

Summer Week 2:

Summer Week 3:

Summer Week 4:

Fall Menu (September - November)

Fall Week 1:

Fall Week 2:

  1. Sesame Chicken with Kohlrabi and Leek and Peppers and Mushrooms (Stir Fry Style) (Cal: 586  Fat: 34g   Pro: 45g  Carbs: 34g)
  2. Herb Turkey Thighs with Sage Butternut Squash and Escarole Greens (Cal: 544   Fat: 6g   Pro: 81g   Carbs: 35g)
  3. Ginger Glazed Pork Loin with Fig Glazed Carrots and Lemon Kale (Cal: 494   Fat: 19g   Pro: 53g   Carbs: 42g)
  4. Blackberry Tri-Tip with Mashed Acorn Squash with Leeks and Roasted Broccoli (Cal: 574   Fat: 26g   Pro: 56g   Carbs: 33g)
  5. Simply Braised Chicken with Asparagus and Sweet Potato Mash (Cal: 539   Fat: 22g   Pro: 43g   Carbs: 46g)
  6. Short Rib with Mint Fennel and Golden Beets (Cal: 637   Fat: 32g   Pro: 53g   Carbs: 34g)
  7. Mustard Pulled Pork with Collards and Roasted Rutabaga (Cal: 522   Fat: 32g   Pro: 43g   Carbs: 13g)
  8. Mediterranean Chicken with Cucumber Salad and Roasted Acorn Squash (Cal: 526   Fat: 27g   Pro: 36g   Carbs: 38g)
  9. Grass Fed Beef Chili with Sautéed Chard and Roasted Parsnips (Cal: 598   Fat: 39g   Pro: 37g   Carbs: 26g)
  10. Blackened Shrimp with Spaghetti Squash and Spinach (Cal: 404   Fat: 8g   Pro: 57g    Carbs: 22g)

Fall Week 3:

  1. Adobo Chicken (Primal Palate Seasoning) with Cilantro Cauliflower and Lime Zested Purple Potatoes (Cal: 595   Fat: 28g   Pro: 42g   Carbs: 43g)
  2. Roasted Garlic Tri-Tip with Golden Beets and Roasted Asparagus (Cal: 554   Fat: 25g   Pro: 59g   Carbs: 23g)
  3. Cajun Turkey Thighs with Okra and Roasted Butternut Squash (Cal: 514   Fat: 7g   Pro: 58g   Carbs: 37g)
  4. Marinara Chicken Meat Balls with Spaghetti Squash and Roasted Brussels (Cal: 545    Fat: 26g   Pro: 49g   Carbs: 36g)
  5. Peppered Pork Loin with Mushroom Gravy Garlic Spinach and Roasted Rutabaga (Cal: 436    Fat: 11g   Pro: 56g   Carbs: 17g)
  6. Apricot Braised Lamb Tagine with Red Beets and Roasted Broccoli (Cal: 822   Fat: 53g   Pro: 56g    Carbs: 30g)
  7. Korean Pork Cheeks with Bok Choy and Kohlrabi/Mushroom Stir Fry (Cal: 688   Fat: 43g   Pro: 57g   Carbs: 16g)
  8. Simply Braised Duck Leg with Sautéed Kale and Sweet Potato Mash (Cal: 549   Fat: 23g   Pro: 40g   Carbs: 47g)
  9. Red Curry Chicken Thighs with Delicata Squash and Pepper and Mushroom Medley (Cal: 496   Fat: 26g   Pro: 42g   Carbs: 29g)
  10. Balsamic Braised Short Rib with Swiss Chard and Roasted Fingerling Potatoes (Cal: 707   Fat: 34g   Pro: 53g   Carbs: 39g)

Fall Week 4:

  1. Herb De Provence Chicken thighs with Roasted Acorn Squash and Salt and Pepper Asparagus.
  2. Cajun Steak with Roasted Brussel Sprouts and Mashed Butternut Squash.
  3. Chopped Chimichurri Pork Loin with Peppers and Onions and South West Sweet Potatoes.
  4. Rosemary and Thyme Turkey Thighs with Sautéed Kale and Roasted Rutabaga.
  5. Gyro Ground Lamb with Cucumber Salad and Roasted Sweet Potatoes.
  6. Apple Braised Pork Butt with Roasted Butternut Squash and Apple Cider Bok Choy.
  7. Lemon Pepper Chicken with Roasted Fingerling Potatoes and Garlic Broccoli.
  8. Braised BBQ Brisket with Roasted Turnips and a Plum and Spinach Salad.
  9. San Marzano Chicken thighs with Spaghetti Squash and Roasted Brussel Sprouts.
  10. Smoked Chuck Roll with Sautéed Red Chard and Country Potatoes.

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