Despite its growing popularity in recent years, the Paleo diet is rooted in ancient eating habits that prioritize whole, nutrient-dense foods like high-quality protein, healthy fats, vegetables, fruits, nuts, and seeds.
But just eating eggs, chicken, and beef every day can get old—so we created a 7-day Paleo meal plan for you that’s nutrient-dense, protein-packed, and free of grains, dairy, and refined sugar.
As the calories and carbs in this meal plan vary widely, if you would like a more personalized plan tailored to your specific needs, consider consulting with a Registered Dietitian for a more targeted approach.
Sample 7-Day Paleo Diet Meal Plan
Day 1:
- Breakfast: Avocado Egg and Veggie Skillet
- Morning Snack: Hard-Boiled Egg, Meat Stick, and Clementine Orange
- Lunch: Tuna Cucumber Boats
- Dinner: Zucchini Noodles and Chicken Sauce
- Snack: Banana and Nut Butter
Day 2:
- Breakfast: Tropical Green Protein Smoothie
- Lunch: Buffalo Chicken Salad
- Dinner: Asian-Inspired Steak Salad
- Snack: Veggies and Avocado/Guacamole
Day 3:
- Breakfast: Mediterranean Scramble
- Lunch: Easy Turkey Tacos
- Dinner: Spaghetti Squash Bolognese
- Snack: Coconut Yogurt, Almond Butter, and Chia Seeds
Day 4:
- Breakfast: Butternut Squash Hash and Eggs
- Lunch: Chicken Cobb Salad
- Dinner: Bunless Burger and Sweet Potato Fries
- Snack: Mixed Nuts
Day 5:
- Breakfast: Paleo Granola and Berries
- Morning Snack: Hard-Boiled Eggs and Tangerines
- Lunch: BLAT Salad
- Dinner: Paleo Chili
- Snack: Beef Jerky and Apple
Day 6:
- Breakfast: Low-Carb Breakfast Bowl
- Lunch: Tuna Salad and Veggies
- Dinner: Pan-Seared Salmon and Roasted Veggies
- Snack: Celery and Almond Butter
Day 7:
- Breakfast: Paleo Chia Pudding
- Lunch: Greek Salmon Salad Bowls
- Dinner: Steak and Mashed Cauliflower
Day 1
Breakfast: Avocado Egg and Veggie Skillet
Servings: 1
Ingredients:
- 1 small avocado (diced)
- 2 eggs (scrambled, poached, or fried)
- ½ cup spinach
- ¼ cup cherry tomatoes (sliced in half)
- 1 Tbsp olive oil
- Salt and pepper to taste
- Optional: Red pepper flakes, fresh herbs like parsley or cilantro, or a squeeze of lemon juice for added flavor
Directions:
- Heat a skillet over medium heat and add the olive oil.
- Add spinach and tomatoes to the skillet and sauté until the spinach is wilted and the tomatoes are softened, about 2-3 minutes. Add a dash of salt and pepper.
- Push the veggies to one side of the skillet and crack the eggs into the empty side, cooking them to your preferred doneness (scrambled or fried).
- While the eggs cook, dice the avocado and set it aside.
- Once the eggs are ready, add the diced avocado on top of the eggs and veggies.
- Season with salt, pepper, and optional spices/herbs.
Per serving:
Calories: 425
Fat: 39g
Carbs: 16g
Protein: 14g
Morning Snack:
- 1 hard-boiled egg
- 1 healthy Paleo-approved meat stick (like CHOMPS)
- 1 clementine orange
Calories: 205
Fat: 12g
Carbs: 9g
Protein: 17g
Lunch: Tuna Cucumber Boats
Servings: 1
Ingredients:
- 1 5-oz can of wild-caught, low-mercury tuna (such as Safe Catch)
- ½ of a ripe avocado
- 1 Tbsp avocado oil mayonnaise (like Chosen Foods or Primal Kitchen)
- 2 tsp Dijon mustard (check for no added sugar or additives)
- ½ of a lemon, juiced
- 1 medium English cucumber (about 8 inches)
- A pinch each of salt, pepper, and paprika
- Hot sauce (optional; check for no added sugar or additives)
Directions:
- Combine tuna, avocado, mayo, mustard, lemon juice, and spices until combined.
- Cut your cucumber in half, then cut lengthwise down the middle. You should have 4 pieces.
- Hollow out the seeds and some of the inner flesh of the cucumber with a small spoon, being careful not to pierce the bottom.
- Stuff each cucumber boat with your tuna salad mixture, and top with hot sauce, if desired.
Calories: 345
Carbs: 12g
Protein: 26g
Fat: 21g
Dinner: Zucchini Noodles and Chicken Sauce
Servings: 4
Ingredients:
- 1 lb ground chicken
- 3 medium zucchinis
- ½ Tbsp olive or avocado oil
- 1 jar (24 oz) of low-sugar marinara sauce
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- Optional topping: nutritional yeast or chopped fresh basil
Directions:
- In a large pan, heat olive oil over medium-high heat.
- Add the ground chicken, cook it, and break it apart until it is mostly browned.
- Add the onion and bell pepper, cooking until softened and the meat is fully browned.
- Turn the heat to low, add the marinara sauce and seasonings, and simmer for about 20 minutes.
- Meanwhile, make the zucchini noodles (“zoodles”) using a spiralizer.
- Divide the zoodles between 4 plates. (Optional: heat them up first in the microwave for 45 seconds or in a lightly oiled pan on medium for 2-3 minutes.)
- Top each zoodle plate with the chicken sauce and optional toppings.
Per serving:
Calories: 350
Fat: 15g
Carbs: 16g
Protein: 34g
Snack: Banana and Nut Butter
- 1 small banana
- 2 Tbsp Paleo-approved nut butter, such as sugar-free almond butter, cashew butter, or macadamia nut butter
Calories: 250
Fat: 16g
Carbs: 26g
Protein: 5g
Calorie and Macro Totals:
Calories: 1,560
Protein: 109g
Fat: 97g
Carbs: 79g
Day 2
Breakfast: Tropical Green Protein Smoothie
Servings: 1
Ingredients:
- 4-8 oz unsweetened almond milk
- 4-6 oz canned full-fat coconut milk
- 2 cups fresh baby spinach or kale
- ½ cup diced frozen zucchini
- 1 scoop Paleo-friendly vanilla protein powder*
- ¼ cup frozen pineapple chunks
*Most protein powders are not technically paleo, but some with minimal ingredients, like Ancient Nutrition Bone Broth Protein, would be allowed unless you’re very strict.
Directions:
- Blend all ingredients well in a high-powered blender.
- Note: Add more of the milk if you want a thinner consistency.
Calories: 305
Carbs: 29g
Protein: 21g
Fat: 12g
Lunch: Buffalo Chicken Tender Salad
Servings: 2
Ingredients:
- 1 lb boneless skinless chicken breast or tenders, cut into strips
- 1 egg
- ¾ cup almond flour
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2 cups lettuce of choice
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, sliced
- ½ of an avocado, diced
- 2 Tbsp Paleo buffalo sauce dressing (like Primal Kitchen)
Directions:
- Preheat the oven to 400°F.
- Mix the dry ingredients together in a wide bowl or plate.
- In a separate wide bowl, crack the egg and whisk well.
- Coat each chicken tender in the egg first on both sides, followed by the flour mixture.
- Place on a parchment-lined baking sheet or on a wire rack on top of a baking sheet.
- Bake for about 20 minutes, flipping halfway through.
- Once slightly cooled, add the tenders to the salad ingredients and mix well.
Per Serving:
Calories: 480
Carbs: 19g
Protein: 35g
Fat: 17g
Dinner: Asian-Inspired Steak Salad
Servings: 2
Ingredients:
- 1 bag (6 oz) of salad greens, like spring mix or mixed baby greens
- ½ lb of flank steak, cooked and cut into strips
- 1 red bell pepper, sliced into thin strips
- ¼ cup of red onion, thinly sliced
- 1 small cucumber, thinly sliced into coins
- 1 large carrot, grated or chopped into matchsticks
- 1 avocado, diced
- 1 Tbsp sesame seeds
- Dressing:
- ⅛ cup coconut aminos
- 2 tsp sesame oil
- 1 Tbsp rice vinegar*
- 1 Tbsp olive oil
- 1 tsp fresh ginger, minced
- 1 tsp fresh garlic, minced or pressed
- 2 dates, pitted and soaked in hot water for 10 minutes
* Note: Some strict Paleo followers avoid rice vinegar. If you’re strict, swap it for apple cider vinegar or coconut vinegar.
Directions:
- To make dressing, add all ingredients to a blender or food processor and blend until smooth.
- For salad, assemble all ingredients and top with dressing and sesame seeds.
Per Serving:
Calories: 630
Carbs: 39g
Protein: 38g
Fat: 37g
Snack
- About 1 cup of assorted cut-up veggies (carrot sticks, bell peppers, cucumbers, etc.)
- ½ of a mashed avocado or 4 Tbsp guacamole
Calories: ~200
Carbs: 18-20g
Protein: 3-4g
Fat: 10-12g
Daily Calorie and Macro Totals:
Calories: 1,615
Protein: 98g
Fat: 77g
Carbs: 106g
Day 3
Breakfast: Mediterranean Scramble
Servings: 1
Ingredients:
- 3 eggs
- 2 tsp olive oil
- ½ cup cherry tomatoes, sliced in half
- 2 Tbsp red onion, diced
- 1 cup fresh baby spinach, roughly chopped
- ½ cup artichoke hearts (canned), roughly chopped
- Optional toppings: Fresh parsley
Directions:
- Preheat a pan on medium heat.
- Whisk eggs well in a bowl and add a dash of salt and pepper.
- Add olive oil to the pan and add all veggies, cooking until softened and spinach is wilted, about 3-4 minutes.
- Add eggs and scramble until set to the desired consistency.
- Garnish with fresh parsley (optional).
Per serving:
Calories: 380
Fat: 24g
Carbs: 22g
Protein: 23g
Lunch: Easy Turkey Tacos
Servings: 1
Ingredients:
- ¼ lb (4oz) ground turkey
- 1 tsp olive oil
- ½ of a red onion, diced
- ½ tsp salt
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 2 Paleo almond flour tortillas, like Siete
- ½ of an avocado, diced
- ½ cup diced beefsteak or Roma tomatoes
- Optional toppings: Cilantro, salsa, hot sauce
Directions:
- Heat olive oil in a large skillet over medium heat.
- Add ground turkey and cook until starting to brown.
- Add onion and all spices, mixing and cooking for about 5 minutes.
- Heat tortillas if desired.
- Assemble tortillas with turkey, avocado, tomatoes, and optional toppings.
Per Serving:
Calories: 550
Carbs: 28g
Protein: 35g
Fat: 37g
Dinner: Spaghetti Squash Bolognese
Servings: 2
Ingredients:
- ½ of a medium spaghetti squash or 1 small*
- ½ lb grass-fed ground beef (15% fat)
- ½ of a yellow onion, diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 1 Tbsp olive oil, divided
- 1/4 tsp oregano
- ½ – ¾ tsp salt or to taste
- ½ tsp black pepper
- 12 oz jar of marinara sauce (with no added sugar)
Directions:
- Preheat the oven to 400°F.
- Carefully slice the spaghetti squash lengthwise. If it’s too hard, microwave it for 30 seconds to 1 minute, then let it cool before trying again.
- Scoop out the seeds and stringy bits, brush with olive oil, and sprinkle with salt and pepper.
- Place each squash half (cut side down) on a parchment paper-lined baking sheet, cook for 20-25 minutes, then let cool.
- Meanwhile, heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
- Add the ground beef and let it brown for a few minutes.
- Add the onion, carrots, celery, and seasonings; mix well and cook until the vegetables are tender.
- Add in marinara sauce, bring to a boil, then reduce heat and simmer for 10-15 minutes.
- After the spaghetti squash has cooled slightly, take two forks and shred the inside of the squash, resulting in spaghetti-like strands.
- Split the squash between bowls and top with bolognese sauce.
*Time-Saver-Tip: You can also use pre-cooked and shredded spaghetti squash
Per Serving:
Calories: 420
Carbs: 22g
Protein: 33g
Fat: 25g
Snack:
- 6 oz Paleo-friendly yogurt (like unsweetened coconut yogurt)
- 1 Tbsp almond butter
- 1 Tbsp chia seeds
Calories: ~250
Carbs: 8-10g
Protein: 18-20g
Fat: 25g
Calorie and Macro Totals:
Calories: 1,600
Protein: 99g
Fat: 105g
Carbs: 81g
Day 4
Breakfast: Butternut Squash Hash and Eggs
Servings: 1
Ingredients:
- 2 tsp olive oil
- 1 cup butternut squash, cut into small cubes
- ½ of a yellow onion, diced
- 2 eggs
- ¼ tsp salt
- ¼ tsp black pepper
- 1 Tbsp chopped thyme
Directions:
- Heat oil in a skillet over medium heat.
- Add the butternut squash and cook for 5-7 minutes.
- Add the onion and cook until translucent, about 5 minutes.
- Add the salt, pepper, and thyme.
- Turn the heat down to low and create 2 small wells in the hash for the eggs.
- Carefully crack one egg into each well, cover the pan, and cook until egg whites are fully set (may take up to 10 minutes).
Per Serving:
Calories: 300
Total Carbs: 22g
Protein: 13g
Fat: 19g
Lunch: Chicken Cobb Salad
Servings: 1
Ingredients:
- 2 cups Romaine or butter lettuce, roughly chopped or torn
- 1 cup cherry tomatoes, sliced in half
- ¼ cup red onion, sliced
- 5 oz cooked chicken, diced (pre-grilled or cook your own)
- 1 hard-boiled egg, sliced and sprinkled with salt and pepper
- 2 slices cooked bacon, crumbled
- ½ of an avocado, sliced
- 2 Tbsp avocado oil-based ranch dressing (like Primal Kitchen or Chosen Foods Ranch)
Directions:
- Mix all ingredients in a large bowl.
Per Serving:
Calories: 600
Carbs: 14g
Protein: 47g
Fat: 39g
Dinner: Bunless Burger and Sweet Potato Fries
Servings: 2
Ingredients:
- Burgers:
- ½ lb grass-fed ground beef (15% fat)
- ¼ tsp salt
- ⅛ tsp black pepper
- 4 tsp mustard
- 1 avocado, sliced or mashed
- Iceberg or butter lettuce (for wrapping)
- Burger toppings:
- Optional: Dill pickle slices, tomato slices, sliced red onion
- Sweet potato fries:
- 1 large sweet potato or 2 small/medium
- 1 Tbsp avocado oil
- ½ tsp each of salt, pepper, and garlic powder
- Optional: Serve with sugar-free ketchup or another Paleo sauce
Directions:
- Preheat the oven to 425°F.
- Slice the sweet potato into fry-shaped sticks and toss with oil and seasonings.
- Arrange sweet potato fries in a single layer on a parchment paper-lined baking sheet and bake for 30-40 minutes, flipping halfway through, or until starting to brown.
- Meanwhile, mix the burger ingredients together and form into 2 patties.
- Heat a medium-sized skillet over medium heat and add burger patties.
- Cook 3-4 minutes per side, depending on the thickness of the patty and desired doneness.
- Top with avocado and optional toppings, then wrap in iceberg or butter lettuce.
Per Serving:
Calories: 490
Carbs: 27g
Protein: 25g
Fat: 25g
Snack:
Calories: ~200
Carbs: 6-8g
Protein: 5-6g
Fat: 18g
Daily Calorie and Macro Totals:
Calories: 1,590
Protein: 91g
Fat: 101g
Carbs: 70g
Day 5
Breakfast: Paleo Granola and Berries
Servings: 6
Ingredients:
- ½ cup pumpkin seeds
- ½ cup walnuts, chopped
- ½ cup shredded coconut
- ½ cup sliced almonds
- 8 dates, pitted and chopped
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ cup coconut oil, melted
- Pinch of salt
- ½ cup berries of choice per serving
Directions:
- Preheat the oven to 325°F.
- Mix the nuts, coconut, and seeds together in a large bowl.
- Mix the melted coconut oil, vanilla extract, cinnamon, and salt in a separate bowl.
- Pour the wet mixture over the dry mixture and combine well.
- Spread out on a parchment paper-lined baking sheet and bake for 20-25 minutes, stirring once towards the end.
- Top with berries.
Per Serving:
Calories: 330
Carbs: 22g
Protein: 6g
Fat: 25g
Morning Snack
- 2 hard-boiled eggs (with salt and pepper if desired)
- 2 small tangerines or clementine oranges
Calories: 210
Carbs: 19g
Protein: 13g
Fat: 10g
Lunch: BLAT Salad
Servings: 1
Ingredients:
- 2 cups butter lettuce
- 4 slices cooked bacon, crumbled
- ½ of an avocado, diced
- 1 cup cherry tomatoes (or 1 large Roma or beefsteak tomato)
- 2 Tbsp Paleo ranch dressing (like Primal Kitchen or Chosen Foods)
Directions:
- Assemble all ingredients in a salad bowl and top with dressing.
Per Serving:
Calories: 435
Carbs: 12g
Protein: 12g
Fat: 38g
Dinner: Paleo Chili
Servings: 2
Ingredients:
- 1/2 Tbsp olive or avocado oil
- 1/2 medium yellow onion, diced
- 1/2 red bell pepper, diced
- 1-2 cloves garlic, minced
- 7 oz canned diced tomatoes (or about half a 14oz can)
- 1/2 lb grass-fed ground beef (15% fat)
- 5 oz beef bone broth
- 1.5 Tbsp tomato paste
- ½ tsp salt
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp black pepper
- 1 avocado, sliced or diced
- Optional toppings: Green onions
Directions:
- Heat oil in a large pot over medium heat.
- Add the diced bell pepper, diced onion, and minced garlic, cooking for 3-4 minutes.
- Add the ground beef and break it apart, cooking until browned.
- Add the tomato paste, canned tomatoes, spices, and bone broth.
- Reduce the heat to low and simmer for 30-60 minutes.
- Serve in bowls and add optional toppings.
(Per serving)
Calories: 465
Carbs: 25g
Protein: 27g
Fat: 32g
Snack:
- Paleo-friendly beef jerky (about 2 oz)
- 1 small apple
Calories: 220
Carbs: 26g
Protein: 24g
Fat: 2g
Calorie and Macro Totals:
Calories: 1,660
Protein: 82g
Fat: 107g
Carbs: 104g
Day 6
Breakfast: Low-Carb Breakfast Bowl
(Note: This recipe is customizable, and nutritional information can vary.)
Servings: 1
Ingredients:
- 3 eggs (scrambled, fried, or poached)
- Bacon or sausage (approximately 3 slices of bacon or ¼ cup cooked ground sausage)
- Cooked veggies: ½ cup of sauteed spinach, bell peppers, and/or onion
- 1 tsp olive or avocado oil
- Salsa or hot sauce
- Avocado (½ of an avocado per serving)
Directions:
- Cook bacon or sausage according to package directions.
- Cook eggs as desired.
- Cook veggies in a skillet over medium heat with a splash of olive oil.
- Mix all ingredients in a bowl and top with salsa, hot sauce, and diced or sliced avocado.
Per serving: (Approximate)
Calories: 540-580
Fat: 50-60g
Carbs: 8-10g
Protein: 30-40g
Lunch: Tuna Salad and Veggies
Servings: 1
Ingredients:
- 1 can of tuna (5 oz)
- 1 Tbsp avocado oil-based mayonnaise (e.g., Chosen Foods or Primal Kitchen)
- ¼ of an avocado, mashed
- 2 tsp Dijon mustard
- 2 Tbsp pickles, chopped
- 2 Tbsp red onion, diced
- Pinch of salt and pepper, to taste
- Veggies for serving/dipping with: Celery stalks, baby carrots, or bell pepper quarters
Directions:
- Mix all ingredients in a bowl and scoop on top of veggies.
Calories: 345
Carbs: 8g
Protein: 30g
Fat: 18g
Dinner: Pan-Seared Salmon with Roasted Veggies
Servings: 1
Ingredients:
- 5 oz wild-caught salmon
- 1 cup broccoli florets
- 1 cup cauliflower
- 2 Tbsp olive or avocado oil (divided between salmon and veggies)
- 1 tsp garlic powder
- 1 tsp salt, divided
- ½ tsp pepper, divided
- 1 lemon (cut into wedges)
- Fresh parsley or dill for topping (optional)
Directions:
- Preheat oven to 425°F.
- Toss broccoli and cauliflower with 1 Tbsp oil, garlic powder, ½ tsp of salt, and ¼ tsp pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- While veggies roast, heat the remaining 1 Tbsp oil in a large skillet over medium-high heat.
- Season salmon fillets with salt and pepper.
- Place salmon skin-side down (if skin on) and cook for 4-5 minutes without moving. Flip and cook another 3-4 minutes until cooked through and slightly crisp on the outside.
- Remove salmon from the heat and let rest for 1-2 minutes.
- Serve salmon on a plate with roasted veggies on the side. Squeeze lemon over the top and garnish with fresh herbs if using.
Calories: 470
Carbs: 8g
Protein: 38g
Fat: 32g
Snack:
- 6 stalks of celery
- 2 Tbsp almond or cashew butter
Calories: 220
Carbs: 9g
Protein: 6g
Fat: 18g
Calorie and Macro Totals:
Calories: 1,595
Protein: 109g
Fat: 123g
Carbs: 34g
Day 7
Breakfast: Single-Serving Paleo Chia Pudding
Servings: 1
Ingredients:
- 3 tbsp chia seeds
- 1/2 cup full-fat canned coconut milk
- 1/2 tsp pure vanilla extract
- 1 Tbsp raw honey (optional)
- Pinch of sea salt
- Fresh berries or sliced fruit for topping
- Optional: 1 Tbsp unsweetened shredded coconut or chopped nuts
Directions:
- Whisk chia seeds, coconut milk, vanilla, honey (if using), and salt in a bowl or jar.
- Let sit 5 minutes, whisk again to avoid clumps.
- Refrigerate for at least 2 hours or overnight.
- Stir well before serving and top with berries, fruit, or nuts.
Per serving (with honey):
Calories: 440
Fat: 31g
Carbs: 34g
Protein: 8g
Lunch: Greek Salmon Salad Bowls
Servings: 1
Ingredients:
- 2 cups butter lettuce
- 1, 5-oz can wild-caught salmon
- 1 cup cherry tomatoes, sliced
- ¼ cup red onion, sliced
- 1 small cucumber, diced
- Optional: 2-3 Tbsp olives
- Dressing:
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp red wine vinegar
- ⅛ tsp dried oregano
- Pinch of salt and pepper
Directions:
- Add all salad ingredients to a large bowl.
- Whisk or shake dressing ingredients in a jar and add to salad.
Per Serving:
Calories: 465
Carbs: 24g
Protein: 38g
Fat: 25g
Dinner: Steak and Mashed Cauliflower
Servings: 2
Ingredients:
- Steaks:
- 1 lb ribeye or flank steak
- Salt and pepper
- 1 Tbsp ghee or avocado oil (for searing)
- Mashed cauliflower:
- 1 small head of cauliflower, chopped into florets
- 1 Tbsp ghee or olive oil
- 2 Tbsp unsweetened almond milk (or canned coconut milk for creamier texture)
- 1 tsp garlic powder
- ¾ tsp salt
- ½ tsp pepper
- Optional: chopped green onions or fresh chives for garnish
Directions:
- Season both sides of the steaks generously with salt and pepper.
- Heat a large skillet over medium-high heat and add butter and steaks.
- Sear for 4-5 minutes per side (depending on thickness and desired doneness).
- Transfer steaks to a cutting board or plate to rest, tented with foil.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the cauliflower and boil for 3-5 minutes, then strain in a colander.
- Add the drained cauliflower to a blender or food processor, along with about ½ tsp each of salt and pepper (or to taste), garlic powder, butter, and cream.
- Blend or pulse until it reaches a creamy consistency.
- Top mashed cauliflower with green onions (optional).
Per serving: (with ribeye; flank steak will reduce the fat by ~15–20g and calories by ~120–150)
Calories: ~680
Fat: 49g
Carbs: 12g
Protein: 43g
Calorie and Macro Totals:
Calories: 1,585
Protein: 90g
Fat: 105g
Carbs: 70g
How an RD Can Help
Generalized meal plans can give you ideas and recipe inspiration, but they’re not one-size-fits-all.
Although these recipes are all Paleo, the calorie and macronutrient ratios vary a lot—and this meal plan might not provide enough calories or meet your unique needs.
To get a Paleo meal plan that’s personalized to you—matching your calorie needs, preferences, and lifestyle—book an appointment with one of our Registered Dietitians and get a customized plan that delivers results.