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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.

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

Winter Menu (December – February) 

Winter Week 1:

  1. Curry Roasted Chicken, Broccoli + Cauliflower, Sweet Potato Mash (cal: 376 fat: 14g pro: 38g carb: 26g)
  2. Pot Roast (cal: 430 fat: 28g pro: 29g carb: 16g)
  3. Roasted Pork Butt with Wilted Slaw and Delicata Squash (cal: 473 fat: 29g pro: 38g carb: 17g)
  4. Creole Turkey with Kale and Roasted Parsnips + Carrots (cal: 305 fat: 7g pro: 44g carb: 20g)
  5. Burgers, Kale w/ Tomatoes/Onions and Horsey Garlic Fries (cal: 673 fat: 37g pro: 51g carb: 36g)
  6. Lemon Rosemary Pork Tenderloin with Collard Greens and Acorn Squash (cal: 336 fat: 13g pro: 38g carb: 16g)
  7. Teriyaki Steak with Brussels Sprouts and Braised Daikon (cal: 304 fat: 10g pro: 43g carb: 13g)
  8. Dijon Pork Loin with Chard and Mashed Butternut (cal: 416 fat: 22g pro: 37g carb: 17g)
  9. Persian Lamb Shoulder, Kale, Braised Carrots and Fennel (cal: 391 fat: 19g pro: 26g carb: 19g)
  10. Herbs de Provence Chicken with Garlic Broccoli and Spaghetti Squash (cal: 371 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. Roasted Sesame Chicken with Flat Top Broccoli and Parsnips with Leeks (cal: 465 Fat: 27g pro: 36g Carb: 21g)
    2. Chipotle Lime Carne Asada Smoked Tomato and Cucumber Salad with Cilantro Spaghetti Squash (cal: 335 fat: 13g pro: 37g carb: 14g)
    3. Salt Braised Pork with Sautéed Bok Choy and Mashed Turnips (cal: 385 fat: 20g pro: 40g carb: 9g)
    4. Herbed Chicken with Collards and Roasted Rainbow Carrots (cal: 422 fat: 24g pro: 36g carb: 16g
    5. Beef Burgers with Mushroom Gravy with Brussels and Butternut Squash (cal: 386 fat: 21g pro: 32g carb: 19g
    6. Braised Pork Cheeks with Roasted First Peach Sauce, Swiss Chard, and Charred Rutabaga (cal: 465 fat: 28g pro: 38g carb: 14g)
    7. Hearty Beef Stew (cal: 518 fat: 28g pro: 29g carb: 29g)
    8. Lemon Scented Pork Tenderloin with Kale and Beets with Chives (cal: 333 fat: 11g pro: 43g carb: 16g)
    9. Chicken Chili and Caramelized Onions and Peppers and Roasted Rutabaga (cal: 328 fat: 14g pro: 26g carb: 20g)
    10. Paprika Crusted Chicken with Black Pepper Asparagus and Roasted Sweet Potatoes (cal: 452 fat: 24g pro: 36g carb: 22g)

    Spring Week 4:

    1. Pesto Chicken with Blistered Tomato and Spinach with Spaghetti Squash (cal: 376 fat: 23g pro: 32g carb: 10g)
    2. Thai Spiced Tri-Tip with Bok Choy and Roasted Butternut Squash (cal: 354 fat: 13g pro: 39g carb: 14g)
    3. Mojo Pork Butt with Asparagus and Mashed Yams (cal: 331 fat: 18g pro: 26g carb: 17g)
    4. BBQ Chicken with Collard Greens and Braised Celery and Carrots (cal: 396 fat: 20g pro 40g carb: 13g
    5. Beef Meatballs  with Roasted Broccoli and Purple Potatoes (cal: 471 fat: 27g pro: 34g cab: 24g)
    6. Mustard Pork with Brussels Sprouts and Roasted Root Veg Blend (cal: 464 fat: 27g pro: 38g carb: 19g)
    7. Herb Turkey with Sautéed Garlic Kale and Roasted Sweet Potatoes (cal 408 fat: 15g pro: 43g carb: 25g)
    8. Korean Pork Butt with Bok Choy and Kohlrabi and Mushroom Stir-Fry (cal: 426 fat: 26g pro: 37g carb: 10g)
    9. Garlic Mint Brisket with Zucchini and Roasted Red Beets (cal: 534 fat: 38g pro: 34g carb: 15g)
    10. Simply Braised Chicken with Swiss Chard and Roasted Rutabaga (cal: 407 fat: 24g 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 Eggplant Compote (cal: 350 fat: 16g pro: 36g carb: 18g )
    2. Fennel Pollen Braised Beef with Sautéed Bell Peppers and Onion and Baby Carrots (cal: 460 fat: 30g pro: 37g carb: 20g )
    3. Spicy Peach Glazed Braised Pork with Collards and Roasted Yams (cal: 460 fat: 25g pro: 34g carb: 26g )
    4. Chipotle Chicken Thighs with Sautéed Kale and Apricot-Glazed Beets (cal: 370 fat: 15g pro: 37g carb: 24g )
    5. Gyro Kebabs with Roasted Cauliflower and Cucumber Garlic Parsnip Mash (cal: 470 fat: 27g pro: 36g carb: 22g )
    6. Rosemary Crusted Pork Tenderloin, Swiss Chard with Tomatoes, and Golden Beets (cal: 290 fat: 8g pro: 40g carb: 15g )
    7. Steak Au Poivre with Roasted Broccoli and Mashed Sweet Potato (cal: 490 fat: 24g pro: 41g carb: 29g )
    8. Korean Pork Confit, Bok Choy with Mushrooms, and Roasted Sweet Potato (cal: 510 fat: 28g pro: 38g carb: 26g )
    9. Poblano Braised Chicken with Cabbage Slaw and Summer Squash (cal: 370 fat: 20g pro: 31g carb: 15g )
    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 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. Cabbage Roll With Cauliflower and Yams (cal: 450 fat: 25g pro: 32g carb: 27g)
    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. Rosemary Crusted Pork Tenderloin with Apple and Chive Slaw and Acorn Squash (cal: 350 fat: 13g pro: 38g carb: 21g)
    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 and Spaghetti Squash Carbonara (cal: 350 fat: 13g pro: 43g 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)

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