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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:

  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:

    Fall Menu (September - November)

    Fall Week 1:

    Fall Week 2:

    1. Braised Pork with Poached Broccoli and Winter Squash Cal: 662g Fat: 35g Pro: 57g Carbs: 29g)

    2. Grass Fed Beef Hash with Roasted Cauliflower and Sautéed Carrots (Cal: 591g Fat: 37g Pro: 36g Carbs: 28g)

    3. Lemon Pepper Chicken with Escarole Greens and Roasted Brussel Sprouts (Cal: 481g Fat: 18g Pro: 48g Carbs: 29g)

    4. Light Herbed Chicken with Roasted Beets and Fall Veg (Cal: 463g Fat: 25g Pro: 41g Carbs: 22g)

    5. Tunisian Pork Cheeks with Eggplant Compote and Kale Greens (Cal: 521g Fat: 20g Pro: 65g Carbs: 23g)

    6. Roasted Curry Chicken with Braised Collards and Roasted Sweet Potato (Cal: 603g Fat: 26g Pro: 47g Carbs: 52g)

    7. Garlic Braised Brisket with Sautéed Greens and Golden Beets (Cal: 652g Fat: 27g Pro: 77g Carbs: 28g)

    8. Thyme Ground Lamb with Garlic Spinach and Butternut Squash (Cal: 860g Fat: 53g Pro: 55g Carbs: 34g)

    9. Five Spiced Flat Steak with Cabbage Slaw and Roasted Butternut Squash (Cal: 549g Fat: 23g Pro: 41g Carbs: 43g)

    10. Herb Roast Pork with Kabocha Squash and Cauliflower Blend (Cal: 438g Fat: 14g Pro: 54g Carbs: 25g)

    Fall Week 3:

    1. Roasted Pork Butt with Rutabaga Mash and Sautéed Kale (Cal: 691g Fat: 43g Pro: 53g Carbs: 23g)

    2. Grass Fed Burger with Sautéed Spinach and Acorn Squash (Cal: 537g Fat: 26g Pro: 43g Carbs: 25g)

    3. Southwest Chicken Chili with Acorn Squash and Broccoli (Cal: 470g Fat: 26g Pro: 47g Carbs: 24g)

    4. Mint Ground Lamb with Sweet Potato and Sautéed Kale (Cal: 720g Fat: 57g Pro: 57g Carbs: 80g)

    5. Seared Steak with Fall Veg and Sautéed Peppers (Cal: 541g Fat: 26g Pro: 53g Carbs: 21g)

    6. Cajun Short Rib with Spinach and Roasted Butternut (Cal: 664g Fat: 32g Pro: 61g Carbs: 29g)

    7. Bolognese with Spaghetti Squash and Collards (Cal: 516g Fat: 26g Pro: 49g Carbs: 31g)

    8. Rosemary Pork Butt with Sautéed Greens and Beets (Cal: 643g Fat: 36g Pro: 54g Carbs: 26g)

    9. Roasted Duck with Roasted Eggplant and Sautéed Cabbage (Cal: 625g Fat: 27g Pro: 41g Carbs: 69g)

    10. Herb Turkey Breast with Roasted Cauliflower and Parsnips (Cal: 445g Fat: 12g Pro: 58g Carbs: 27g)

    Fall Week 4:

    1. Paprika Roasted Pork Loin and Roasted Broccoli with Basil Carrots (Cal: 430g Fat: 11g Pro: 55g Carbs: 30g)

    2. Lemon Pepper Chicken with Roasted Cauliflower and Spinach (Cal: 449g Fat: 19g Pro: 45g Carbs: 19g)

    3. Braised Pork Butt with Ginger Parsnips and Sautéed Kale (Cal: 718g Fat: 35g Pro: 56g Carbs: 44g)

    4. Roasted Chicken with Winter Squash and Roasted Broccoli (Cal: 486g Fat: 25g Pro: 43g Carbs: 27g)

    5. Braised Short Rib with Herb Roasted Turnips and Sautéed Bell Peppers (Cal: 639g Fat: 31g Pro: 53g Carbs: 33g)

    6. Chicken Meatloaf with Roasted Mushrooms and Chipotle Rutabaga (Cal: 449g Fat: 24g Pro: 49g Carbs: 15g)

    7. Grass Fed Burger with Sautéed Spinach and Braised Beets (Cal: 515g Fat: 24g Pro: 43g Carbs: 25g)

    8. Herb Duck with Fall Veg and Roasted Butternut Squash (Cal: 484g Fat: 25g Pro: 39g Carbs: 30g)

    9. Lamb Kebab with Roasted Carrots and Kale (Cal: 793g Fat: 55g Pro: 51g Carbs: 25g)

    10. Black Pepper Seared Steak with Acorn Squash and Cauliflower Blend (Cal: 560g Fat: 27g Pro: 53g Carbs: 24g)

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