Weekly Meal Plans

3 pastured eggs with spinach, mushrooms, and red bell pepper in coconut oil. Side of sliced avocado.

Wild-caught tuna with avocado, capers, and red onion in romaine leaves. Apple on the side.

Pan-seared wild salmon with herb crust, roasted asparagus, and lemon.

Coconut milk chia pudding with mixed berries and a drizzle of raw honey.

Grilled chicken, beets, cucumber, avocado, and kale with tahini-lemon dressing.

Grass-fed beef strips with broccoli, garlic, and ginger in coconut aminos sauce over cauliflower rice.

Crispy pastured bacon with diced sweet potato, onion, and herbs. Topped with two fried eggs.

Leftover from batch cook: hearty veg soup with bone broth, parsnip, carrot, and kale.

Crispy-skin chicken thighs with lemon and thyme, served with roasted zucchini and sweet potato mash.

Sliced avocado with wild-caught smoked salmon, capers, red onion, and a squeeze of lemon.

Deli turkey slices wrapped around avocado, cucumber, and shredded carrot. Serve with olives.

Pan-seared lamb chops with rosemary, served over creamy cauliflower mash with olive oil.

Fluffy 3-ingredient pancakes made with almond flour, egg, and banana. Top with fresh berries.

Romaine, cucumber, tomato, hard-boiled egg, bacon bits, and olives with olive oil & red wine vinegar.

Wild-caught shrimp sautéed with garlic, cherry tomatoes, and basil over spiralized zucchini noodles.

Pastured bacon, pork sausages, fried eggs, grilled tomatoes, sautéed mushrooms, and spinach.

Slow-cooked pulled chicken with chipotle, wrapped in butter lettuce cups with mango salsa.

The weekend showstopper. Grass-fed short ribs braised 3.5 hours with roasted root vegetables.

Baked egg frittata with roasted red pepper, spinach, and onion. Side of seasonal mixed fruit.

Crispy bacon, heirloom tomatoes, avocado "dressing," and romaine hearts. Simple and perfect.

Set-and-forget pork shoulder with apple, onion, and herbs. Makes enough for next week's meal prep.

Warm mashed sweet potato topped with almond butter, sliced banana, cinnamon, and toasted walnuts.

Sunday's leftover pulled pork in butter lettuce cups with quick-pickled red onion and avocado.

Rich grass-fed beef ragù with tomatoes, garlic, and fresh basil over spiralized zucchini noodles.

Coconut milk blended with spinach, frozen banana, almond butter, and a handful of ice.

The last of the pulled pork over crunchy cabbage-carrot slaw with apple cider vinaigrette.

Chicken strips with peppers and onions, cumin, and smoked paprika. Serve with guacamole — no tortillas needed.

Pastured pork sausage with diced apple, sage, and sautéed kale in one skillet.

Chicken salad with curry powder, grapes, and toasted almonds in crisp romaine leaves.

Flaky cod topped with mango-lime salsa, served over coconut-lime cauliflower rice.

Warm grain-free porridge of coconut flour, chia, and almond milk topped with blueberries.

Seared sirloin over romaine with hard-boiled egg, bacon, avocado, and tomato.

Spiced lamb meatballs simmered in tomato sauce over cauliflower "couscous" with fresh mint.

Baked egg muffins with smoked salmon, dill, and spinach. Grab-and-go friendly.

Chilled shrimp with avocado, cucumber, and cherry tomatoes in a citrus-lime dressing.

Crispy baked tenders with honey-mustard dip and sweet potato fries. Family favorite.

Almond-flour waffles with ghee and a warm berry compote. Weekend treat, zero grains.

Bison patties in portobello "buns" with caramelized onion and chipotle paleo mayo.

Pan-seared ribeye basted with garlic ghee, roasted Brussels sprouts, and parsnip fries.

Eggs poached in a spiced tomato-pepper sauce, finished with fresh parsley.

Seared salmon over greens with olives, hard-boiled egg, and blanched asparagus.

Herb-ghee roast chicken with carrots and onions. Save the carcass for broth and the leftovers for Monday's lunch.

Chicken-apple sausage with diced sweet potato, apple, and a dusting of cinnamon.

Sunday's leftover chicken with grapes, celery, and walnuts in butter lettuce cups.

Shrimp and vegetables stir-fried with riced cauliflower, coconut aminos, and green onion.

Coconut yogurt layered with mixed berries and a toasted nut-and-seed "granola."

Crispy almond-flour zucchini fritters topped with smoked salmon and lemon-dill mayo.

Grass-fed chuck with carrots, parsnips, and mushrooms in a rich bone-broth gravy. Make a double batch.

Three-egg omelet with sautéed mushrooms, spinach, and fresh chives.

Even better on day two. Brighten it up with a handful of chopped parsley.

Crispy coconut crust, fresh pineapple salsa, and garlicky sautéed greens.

Thick-cut roasted sweet potato slices topped with smashed avocado and a poached egg.

Comforting chicken soup with zucchini noodles in homemade bone broth.

Peppers filled with ground turkey, cauliflower rice, tomato, and Italian herbs.

Grain-free blueberry muffins with two soft-boiled eggs on the side for protein.

Lemony tuna salad piled into avocado halves with a sprinkle of toasted seeds.

Roasted tenderloin with cider-braised apples and onions, side of charred broccolini.

Seared flank steak with two fried eggs and crispy sweet potato home fries.

Romaine, grilled chicken, and bacon bits with a paleo Caesar dressing — no croutons required.

Slow-baked ribs glazed with date-sweetened BBQ sauce, served with tangy slaw.

Thin crepes filled with fresh berries and a light drizzle of raw honey.

Sashimi-grade salmon with coconut aminos, avocado, and cucumber over cauliflower rice.

Fall-off-the-bone shanks with rosemary over root-vegetable mash. A proper Sunday supper.

Three eggs scrambled in ghee with half a sliced avocado and a pinch of sea salt.

Store-bought rotisserie chicken over bagged greens with olive oil and lemon. Zero cooking.

Season both, roast on one sheet pan at 400°F for 15 minutes. Cook an extra fillet for tomorrow.

Two hard-boiled eggs plus a banana with almond butter. Boil extra eggs for the week.

Flake last night's extra salmon over greens with avocado and a squeeze of lemon.

Ground beef with taco spices over shredded lettuce, topped with salsa and guacamole.

Mash one banana, whisk in two eggs, cook like pancakes. Top with berries.

Deli turkey wrapped around avocado and cucumber sticks, with a handful of almonds.

Chicken thighs, bell pepper, zucchini, and onion — one pan, 30 minutes. Make extra.

Coconut milk, frozen berries, banana, a handful of spinach, and a spoonful of almond butter.

Last night's sheet pan, warmed up or straight from the fridge.

Bunless beef burgers with roasted sweet potato wedges and a simple side salad.

Whatever vegetables are left in the fridge, folded into three eggs.

Canned tuna mashed with avocado and lemon, served over greens.

Pork shoulder, salt, and spices — 8 hours on low. Serve over bagged coleslaw mix.

The classic. Add sliced tomato or leftover roasted veggies on the side.

Leftover pork in crisp lettuce leaves with mustard or salsa.

Pan-seared steak, then asparagus cooked in the same skillet. Two ingredients, one pan.

Chopped seasonal fruit with coconut flakes and a side of hard-boiled eggs.

Everything left in the produce drawer plus leftover steak or pork, olive oil, and lemon.

One pan, one hour, minimal effort. Leftovers become next week's lunches.

Meat, poultry, fish, eggs, vegetables, fruit, nuts, seeds, and natural fats like olive oil, coconut, and avocado.

Grains, dairy, legumes, added sugar, and alcohol. During the Reset that includes honey — skip the honey drizzles in the weekly plans and let berries do the job.

One slice of pizza on day 21 restarts the clock. It sounds harsh, but it's what makes your results unambiguous.

Clear the non-Paleo food out of the house, shop the Week 1 list, and cook every meal at home this week.

Days 3–5 can bring headaches and low energy while your body adapts. Salt your food generously and push through.

Aim for half your body weight in ounces of water per day. Most "hunger" in week one is actually thirst.

Batch-cook your proteins on Sunday. Ready leftovers are the difference between success and the drive-thru.

The fog lifts around day 10 for most people. Sleep quality is usually the first thing to improve.

Ten minutes minimum. It aids digestion and steadies blood sugar through the evening.

Cravings fade noticeably this week. Stretch yourself: cook at least one recipe you've never tried before.

Consistent energy, fewer cravings, clearer skin. This is the stretch where the Reset starts to feel easy.

Be in bed eight hours before your alarm. Recovery and fat loss happen overnight.

Repeat whichever weekly plan you liked best, or mix and match favorite days. You know how to do this now.

Restaurant menus, grocery runs, and parties get easier — you now have a default answer to "what should I eat?"

Note your energy, sleep, mood, and digestion each evening. You'll want this baseline for reintroduction.

Reintroduce a single food group (say, dairy) for one day, then return to strict Paleo for two days and observe.

Bloating, brain fog, joint aches, broken sleep, skin flare-ups — your Phase 4 journal makes changes obvious.

Keep what serves you, drop what doesn't. The goal isn't Paleo forever — it's knowing exactly what your body runs best on.