Pete's Paleo Lite & Breakfast Meals Delivery Menu




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.

(please note: Breakfasts are only available in the New You bundle and the Lites are the New You lunches) 

Fall Menu (September – November) 

Fall Week 1 Lite:

White Truffle and Portobello Chicken Thighs with Chive Mashed Potato and Broccoli

(cal:310  fat: 16g pro: 24g carb: 20g)

Thyme Roasted Turkey with Artichoke and Fennel Barigoule and Roasted Rutabaga

(cal: 310 fat: 15g pro: 30g carb: 14g)

Thyme Braised Pork with Provencal Vegetables and Braised Cipollini Onions 

(cal: 330 fat: 19g pro: 24g carb: 10g)

Grilled Chicken with Butternut and Sautéed Arugula with Onions

(cal: 340 fat: 16g pro: 30g carb: 12g)

Shepherds Pie

(cal: 370 fat: 19g pro: 32g carb: 17g)

Proscuitto Wrapped Pork Tenderloin with Brown Butter and Sage Sweet Potatoes and Brussel Sprouts

(cal: 360 fat: 13g pro: 31g carb: 22g)

Tarragon Braised Chicken, Cauliflower Mash and Cornichon “Caviar”

(cal: 330 fat: 20g pro: 21g carb: 13g)

Fall Week 2 Lite:

Roasted Chicken with Olive Tapenade and Turnips

(cal: 460 fat: 32g pro: 30g carb: 11g)

Osso Bucco

(cal: 320 fat: 15g pro: 27g carb: 18g)

Paleo Pork Chili

(cal: 360 fat: 21g pro: 28g carb: 19g)

Coq Au Vin

(cal: 350 fat: 12g pro: 29g carb: 21g)

Meatball Shakshuka with Spaghetti Squash

(cal: 330 fat: 21g pro: 25g carb: 16g)

Pepita Pesto Pork Tenderloin with Pumpkin and Broccoli

(cal: 500 fat: 26g pro: 42g carb: 20g)

Teriyaki Grilled Chicken with Bok Choy and Daikon Radish

(cal: 310 fat: 18g pro: 24g carb: 12g)

Fall Week 3 Lite:

Roasted Chicken with Lemon and Herb Caper Sauce and Brussels Sprouts

(cal: 410 fat: 20g pro: 36g carb: 22g)

Enchilada Meatballs

(cal: 550 fat: 35g pro: 37g carb: 25g)

Bacon Harvest Pork Scramble

(cal: 610 fat: 52g pro: 32g carb: 14g)

“Creamy” Tuscan Chicken with Tomatoes and Spinach

(cal: 440 fat: 29g pro: 30g carb: 13g)

Braised Beef with Pumpkin and Cranberry Sauce

(cal: 420 fat: 27g pro: 27g carb: 21g)

Pulled Pork with Bacon, Creamy Mushrooms, and Rutabaga

(cal: 440 fat: 31g pro: 26g carb: 10g)

Crockpot Chicken and Dumplings

(cal: 510 fat: 20g pro: 34g carb: 44g)

Fall Week 4 Lite:

Chicken Thighs with Hot Honey Sweet Potatoes and Sautéed Spinach

(cal: 390 fat: 18g pro: 32g carb: 28g)

Lemon and Herb Turkey Breast with Roasted Brussels and Yams

(cal: 340 fat: 12g pro: 31g carb: 24g)

Pork Sausage, Broccoli Rabe and Spaghetti Squash Bake

(cal: 410 fat: 28g pro: 28g carb: 12g)

Herb Chicken with “Salt and Vinegar” Roasted Potatoes and Kale

(cal: 350 fat: 17g pro: 33g carb: 20g)

Short Rib with Pearl Onions and Yukon Potatoes

(cal: 450 fat: 32g pro: 27g carb: 20g)

Balsamic Braised Pulled Pork with Acorn Squash and Sautéed Kale

(cal: 330 fat: 19g pro: 20g carb: 18g)

Buffalo Chicken with Celery Root Puree and Sautéed Carrots

(cal: 330 fat: 15g pro: 29g carb: 15g)


Week 1:

Machaca Beef with Scrambled Eggs and Pico de Gallo

(cal: 450 fat: 31g pro: 32g carb: 7g)

Beef Hash with Spinach and Eggs

(cal: 360 fat: 24g pro: 31g carb: 5g)

Chicken Chorizo Breakfast Casserole

(cal: 390 fat: 25g pro: 29g carb: 10g)

Paleo Breakfast

(cal: 470 fat: 33g pro: 39g carb: 4g)

Enchilada bake

(cal: 300 fat: 14g pro: 23g carb: 28g)

Week 2: 

American Standard with Bacon

(cal: 510 fat: 42g pro: 19g carb: 15g)

Scrambled Eggs with Sweet Potato Apple Fritters

(cal: 330 fat: 17g pro: 16g carb: 29g)

Turkey Sausage + Sweet Potato Hash

(cal: 370 fat: 21g pro: 29g carb: 16g)

Mushroom & Leek Frittata with Bacon and Sautéed Spinach

(cal: 560 fat: 47g pro: 19g carb: 19g)

Steak and Eggs with Yukon Potato Hash

(cal: 370 fat: 19g pro: 41g carb: 11g)

Week 3:

Turkey Breakfast Skillet

(cal: 350 fat: 24g pro: 28g carb: 8g)

Baked Eggs with Bacon and Brussels Sprouts-Kale Hash

(cal: 520 fat: 42g pro: 22g carb: 9g)

Chicken Apple Skillet with Sweet Potato Hash and Sautéed Spinach

(cal: 230 fat: 8g pro: 15g carb: 20g)

Southwest Frittata and Hashbrowns

(cal: 230 fat: 10g pro: 13g carb: 22g)

Huevos Rancheros

(cal: 390 fat: 22g pro: 30g carb: 16g)

Week 4:

Tomato Basil Bake with Yukon Potato Hash

(cal: 230 fat: 11g pro: 15g carb: 19g)

Taco Breakfast Scramble

(cal: 410 fat: 27g pro: 33g carb: 9g)

Blueberry Sausage Patties with Baked Eggs and Butternut Hash Browns

(cal: 490 fat: 31g pro: 40g carb: 11g)

Quiche Florentine with Sweet Potato Hash

(cal: 240 fat: 11g pro: 14g carb: 17g)

Bacon, Eggs, and Butternut-Mushroom Hash

(cal: 480 fat: 42g pro: 18g carb: 10g)