Pete's Paleo Lunch Nutritional Information




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.


Fall Menu Macros (September – November)

Fall Week 1 Lunch:

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)

Fennel Oil Pork Tenderloin with Caramelized Fennel and Roasted Potatoes

(cal: 310 fat: 9g pro: 29g carb: 19g)

Balsamic Braised Beef with Celery Root Puree and Spinach with Chestnuts

(cal: 440 fat: 23g pro: 29g carb: 23g)

Roasted Garlic Grilled Chicken with Crispy Garlic Broccoli

(cal: 350 fat: 17g pro: 32g carb: 14g)

Fall Week 2 Lunch:

Roasted Chicken with Olive Tapenade and Turnips

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

 Osso Bucco

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

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)

Creamy Red Curry Pork Meatballs with Cauliflower Rice

(cal: 420 fat: 31g pro: 30g carb: 14g)

Paprika Rubbed Turkey with Figs and Onions and Roasted Sweet Potatoes

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

Chicken Sausage with Mashed Sweet Potato and Gravy

(cal: 400 fat: 21g pro: 39g carb: 26g)

Fall Week 3 Lunch:

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)

Maple Rosemary Pork Tenderloin with Sweet Potatoes and Onions

(cal: 310 fat: 4.5g (pro: 28g carb: 44g)

Garlic and Herb Turkey Roulade with Apples and Onions and Roasted Yams

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

Garlic Sriracha Chicken Stir-fry

(cal: 300 fat: 14g pro: 28g carb: 16g)

Fall Week 4 Lunch:

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)

Sesame Pork Tenderloin with Potatoes and Leeks

(cal: 410 fat: 22g pro: 30g carb: 26g)

Harissa and Maple Roasted Meatballs with Parsnips and Spinach

(cal: 370 fat: 19g pro: 26g carb: 24g)

Roasted Chicken with Fennel and Plums

(cal: 420 fat: 23g pro: 32g carb: 18g)