Whether you’re new to paleo-friendly eating or just need a little refresher to get you reinspired in the kitchen, we’re here to help. This paleo-friendly meal plan is full of delicious breakfast, lunch and dinner ideas for you to incorporate into your recipe rotation. Follow along for a week’s worth of paleo-friendly meals that emphasize fresh produce, meat and seafood, plus nuts and seeds.
Paleo Meal Plan Tips
Set yourself up for meal plan success with a few tips.
Get organized. Take a look at the meals you’ll be cooking this week and take stock of ingredients you already have in your kitchen. Then make a grocery list for the items that you’ll need to buy.
Prep ahead. Maximize baking, chopping and marinating time when you have it. The more you can do to get ahead, the better.
Don’t cook everything. You don’t have to cook every single meal from scratch during the week. In addition to planning for leftovers, take advantage of Grab & Gourmet ready-to-heat entrées like grilled chicken breast or ready-to-eat salads in the Prepared Foods department.
How to Use Our Meal Plan
Ready to get started? Here’s how our meal plan works:
This meal plan is designed to feed two adults. Most of these linked recipes are for two to six servings, so scale up or down depending on your needs.
A few breakfasts are repeated throughout the week to fit into a busy schedule, but feel free to repeat or change it up as you like.
The majority of the dinner recipes make four to six servings, so you can set two servings aside for lunch leftovers the next day. We’ve also mixed in a few grab-and-go options, like rotisserie chicken from the Prepared Foods department.
Snacks and desserts can be enjoyed whenever it works best for you. In addition to a few easy recipe suggestions, we’ve also included some of our favorite paleo-friendly snacks that you can find in our aisles.
Day 1: Sunday
Breakfast: Turmeric-Spiced Shakshuka with Delicata Squash
Sunday mornings are great for simmering and a little oven time.
Lunch: Paleo-Friendly Chicken and Veggie Bowl with Cauliflower “Rice”
Get familiar with cauliflower rice, a go-to paleo-friendly staple.
Dinner: Halibut Fillet with Citrus Salsa and Asparagus
Big flavors, bright colors. Day one win-win.
Snacks & Desserts
365 by Whole Foods Market Organic Dried Mango Slices
Day 2: Monday
Breakfast: Paleo-Friendly Yogurt and Granola
Cashews (and coconuts and almonds) make paleo-friendly yogurt possible. And awesome.
Lunch: Leftover Halibut and Broccoli Salad with Walnuts and Currants
Dress up leftovers with your new favorite way to broccoli.
Dinner: Rotisserie Chicken from the Prepared Foods department with Coconut Creamed Spinach and Kale
Buy the chicken, make the side, pretend you’re having dinner at your favorite bistro.
Snacks & Desserts
Carrot, cucumber and celery crudités with Primal Kitchen Avocado Ranch Dressing
365 by Whole Foods Market Roasted Salted Pistachios
Day 3: Tuesday
Breakfast: Birch Benders Paleo Pancakes
Add raspberries and a drizzle of maple syrup to your short stack.
Lunch: Classic Chicken Salad
Top mixed greens with leftover shredded rotisserie chicken, sliced avocado, cucumbers, tomatoes and Primal Kitchen Green Goddess Dressing.
Lunch: Gluten-Free Veggie Noodles with Turkey Mini Meatballs
Zoodles are a paleo-friendly pasta alternative — to change it up, you can spiralize beets and sweet potatoes, too.
Snacks & Dessert
Day 4: Wednesday
Breakfast: Egg White Omelet Bites
Mix in paleo-friendly cooked bacon or no-sugar-added cooked sausage, and serve with a side of fresh mixed greens.
Lunch: Leftover Veggie Noodles with Turkey Mini Meatballs
Heat and eat, or try it cold as a “pasta” salad.
Snacks & Dessert
Sweet Potato Chocolate Mousse
This rich vegan mousse gets its silky texture and sweetness from puréed sweet potatoes. Layer with fresh fruit for an easy parfait.
Breakfast: Leftover Egg White Omelet Bites
Top with a spicy salsa for a little extra heat.
Lunch: Kale Waldorf Salad
Sweet, crunchy and full of walnuts and apples just like the original version of this classic salad, but with kale and without the mayo.
Dinner: Peruvian-Style Roasted Chicken with Sweet Onions
Break out two sheet pans for dinner and simultaneously roast a batch of Coconut Roasted Sweet Potatoes to serve alongside. (To keep it paleo-friendly, substitute avocado oil for sunflower oil.)
Kite Hill Unsweetened Vanilla Almond Milk Greek Style Yogurt
Rich, creamy and yet totally made without dairy. Top with your favorite fruit.
Lunch: Leftover Peruvian-style roasted chicken
Serve with Whole Foods Market Hearts of Palm Linguine.
Dinner: New York Strip Steak with Chimichurri
Serve with leftover roasted sweet potatoes and broiled asparagus.
Snacks & Dessert
Day 7: Saturday
Lunch: Leafy Green Salad with Leftover New York Strip Steak
Try adding sliced avocado and drizzling over leftover chimichurri for a delicious replay of last night’s dinner.
Dinner: Whole Roasted Snapper with Sautéed Greens
An awesome finale to a week of great meals. For an easy side, serve with Sautéed Greens with Garlic and 365 by Whole Foods Market Pilaf-Style Riced Cauliflower (you can find it in the freezer aisle).
Snacks & Dessert:
LesserEvil Organic “No Cheese” Cheesiness Grain Free Paleo Puffs
Sliced apples and 365 by Whole Foods Market Organic Unsweetened Almond Butter
The information provided on this website is not intended as medical or healthcare information or advice. Please consult your healthcare professional(s) regarding all matters related to your diet and health, including any possible impact when starting any diet or continuing with a restricted diet on a long-term basis.
