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. Curry Roasted Chicken with Roasted Cauliflower, and Sweet Potato Mash (cal: 360 fat: 13g pro: 38g carb: 25g)
  2. Pot Roast (cal: 430 fat: 28g pro: 29g crab: 16g)
  3. Roasted Pork Butt with Tomato, Onion, and Butternut Squash Bake (cal: 620 fat: 38g pro: 44g carb: 25g)
  4. Creole Turkey, Kale, and Roasted Parsnips and Carrots (cal: 300 fat: 7g pro: 44g car: 20g)
  5. Grass-fed Burger, Kale with Tomatoes and Onions, and Horseradish Garlic Fries (cal: 380 fat: 19g pro: 26g carb: 27g)
  6. Lemon Rosemary Pork Tenderloin with Collard Greens and Acorn Squash (cal: 340 fat: 13g pro: 38g carb: 16g)
  7. Teriyaki Steak with Chilied Brussels Sprouts and Braised Daikon (cal: 300 fat: 10g pro: 43g carb: 13g)
  8. Dijon Pork Loin with Swiss Chard and Mashed Butternut Squash (cal: 430 fat: 22g pro: 37 carb: 17g)
  9. Lamb Tagine, Sauteed Kale, Moroccan Cauliflower “Cous Cous,” with Mint Sauce (cal: 400 fat: 18g pro: 67g carb: 28g)
  10. Herbs de Provence Chicken with Garlic Broccoli and Spaghetti Squash (cal: 370 fat: 17g pro: 38g carb: 14g)

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. Thai Basil Ginger Chicken Meatballs with Sautéed Bok Choy and Acorn Squash (cal: 350 fat: 21g pro: 31g carb: 14g)
  2. BBQ Brisket with Sweet Potato Mash and Sautéed Greens (cal: 590 fat: 37g pro: 36g carb: 31g)
  3. Pork Stir Fry with Roasted Carrots and Garlic Collards (cal: 610 fat: 46g pro: 33g carb: 20g
  4. Curry Roasted Chicken with Golden Beets w/ Greens and Peppers (cal: 360 fat: 16g pro: 36 carb: 18)
  5. Ropa Vieja Beef with Maduros and Cauliflower Rice (cal: 450 fat: 23g pro: 23g carb: 40g
  6. Roasted Pork Butt with Roasted Mushrooms and Yams (cal: 460 fat: 25g pro: 33g carb: 27g)
  7. Grilled Skirt Steak with Roasted Broccoli and Rutabaga (cal: 370 fat: 15g pro: 46g carb: 15g)
  8. Pork Meatloaf with Roasted Cauliflower and Butternut Squash (cal: 440 fat: 26g pro: 35g carb: 19g)
  9. Lemon Ginger Chicken Kebobs with Kale and Braised Red Beets (cal: 350 fat: 17g pro: 35g carb: 18g
  10. Italian Chicken with Butternut Squash and Garlic Kale  (cal: 440 fat: 22g pro: 42g carb: 19g)

Fall Week 2:

  1. Paleo “Pad Thai” with Chicken, Zucchini Noodles and Radish (cal: 400 fat: 22g pro: 34g carb: 15g)
  2. Turkish Beef Kebobs with Grilled Onion Salad with Sumac and Roast Carrots (cal: 410 fat: 20g pro: 33g carb: 25g)
  3. Rosemary Crusted Pork Tenderloin with Apple and Chive Slaw and Acorn Squash (cal: 350 fat: 13g pro: 38g carb: 21g)
  4. Balsamic Braised Chicken Thighs with Bell Pepper and Onions and Rutabaga (cal: 360 fat: 16g pro: 43g carb: 20g)
  5. Beef Merguez sausage with Sweet Potato Fritters and Garlic Spinach (cal: 450 fat: 23g pro: 40g carb: 20g)
  6. Cabbage Roll With Cauliflower and Yams (cal: 450 fat: 25g pro: 32g carb: 27g)
  7. Smoked Tomato Braised Beef Roasted Portobello Mushroom and Broccoli (cal: 470 fat: 32g pro: 29g carb: 21g)
  8. Vietnamese Pork Butt, Bok Choy with Mushrooms, and Roasted Sweet Potato (cal: 500 fat: 25g pro: 37g carb: 27g)
  9. Spicy Skirt Steak with Fingerling Potatoes, Shallots and Kale (cal: 430 fat: 16g pro: 46g carb: 27g)
  10. Pulled Turkey Tikka Masala with Grilled Eggplant and Cauliflower (cal: 390 fat: 21g pro: 35g carb: 18g)

Fall Week 3:

  1. Mediterranean Turkey Burger w/ Olives with Sautéed Kale and Sage Butternut Squash (cal: 400 fat: 21g pro: 39g carb: 19g)
  2. Beef + Lamb Gyro with Pickled Cabbage and Cucumber Salad (cal: 440 fat: 29g pro: 35g carb: 11g)
  3. Pork and Mushroom Stir Fry with Broccoli and Yukon Hash (cal: 460 fat: 27g pro: 33g carb: 28g)
  4. Cajun Chicken with Roasted Cauliflower and Acorn Squash (cal: 420 fat: 25g pro: 35g carb: 15g)
  5. Beef Meatloaf with Mashed Sweet Potatoes and Roast Broccoli (cal: 440 fat: 21g pro: 32g carb: 33g)
  6. Ethiopian Braised Pork Cheeks with Curry Butternut Squash and Spinach Greens (cal: 440 fat: 25g pro: 35g carb: 18g)
  7. Indonesian Beef Rendang with Bok Choy and Coconut Mashed Sweet Potatoes (cal: 480 fat: 31g pro: 24g carb: 28g)
  8. Spiced Pork Carnitas with Jicama Slaw and Plantains(cal: 660 fat: 39g pro: 31g carb: 47g)
  9. Grilled Chicken with Spaghetti Squash Carbonara (cal: 350 fat: 13g pro: 43 carb: 16g
  10. Sage and Cranberry Chicken Meatballs with Swiss Chard and Roasted Yukon Potatoes (cal: 390 fat: 18g pro: 30g carb: 32g)

Fall Week 4:

  1. Grilled Chicken Stir Fry with Veggies and Chipotle Yam Wedges (cal: 450 fat: 27g Pro: 34g carb: 26g)
  2. Birra with Spanish Cauliflower Rice and Blistered Tomatoes  (cal: 420 fat: 22g pro: 40g carb: 13g)
  3. Smoked Paprika Pork Cheeks with Cauliflower Rice and Roasted Carrots (cal: 420 fat: 23g pro: 34g carb: 17g)
  4. Turkey Chili with Acorn Squash, and Broccoli (cal: 410 fat: 23g pro: 34g carb: 19g)
  5. Braised Short Ribs with Collard Greens and Chili Dusted Sweet Potatoes cal: 490 fat: 25g pro: 45g carb: 25g)
  6. Pork Cabbage Stew (cal: 550 fat: 35g pro: 45g carb: 13g)
  7. Steak with Brussels Sprouts and Rutabaga Mash (cal: 360  fat: 17g pro: 40g carb: 15g)
  8. Creole Chicken and Sausage Gumbo with Collards and Cauliflower Rice (cal: 380 fat: 19g pro: 25g carb: 18g)
  9. White Shrimp Chorizo with Chayote Squash and Mashed Yuca (cal 680 fat: 40g pro: 32g carb: 49g)
  10. Sweet and Sour Chicken Thighs and Vietnamese Papaya Salad with Tamarind Dressing (cal: 400 fat: 16g pro: 37g carb: 29g)