Make Paleo Easy With This 5-Day Paleo Meal Plan
If you’re trying to tighten up your nutrition, you’ve probably wondered whether the paleo diet — also known as the “caveman diet” — could help you eat more whole foods and less processed junk.
Inspired by the hunting-and-gathering habits of our ancestors, the paleo diet nixes anything processed. That includes the usual suspects like chips, crackers, and soda, of course. But a paleo meal plan also eliminates a few nutrient-rich staples like whole grains, legumes, yogurt, and tofu that require some processing to be edible.
What You CAN Eat on a Paleo Meal Plan
- Fruits and veggies
- Local, pasture-raised meat and eggs
- Wild-caught fish and shellfish
- Minimally processed fats and oils (like walnut oil, avocado oil, coconut oil, EVOO, coconut milk, and animal-derived fats)
- Nuts (excluding peanuts) and seeds
- Natural sweeteners
- Paleo-approved condiments (like coconut aminos and hot sauce)
- Paleo-approved beverages (like coffee, coconut water, kombucha, and tea)
What You CAN’T Eat on a Paleo Meal Plan
- Grains and legumes (including peanuts and beans)
- Highly processed fats and oils
- Dairy products
- Anything with added sugars
- Alcohol (though some paleo followers allow red wine and hard cider)
Try This 5-Day Meal Plan to See If Paleo Is Right for You
If you’re interested in trying the paleo diet — but not sure where to start — this easy paleo meal plan can help you give it a go.
Monday, Wednesday, and Friday
BREAKFAST: Sweet Potato Toast with Fruit
- 2 slices Sweet Potato Toast (½ large sweet potato)
- 3 tsp. almond butter
- 15 organic strawberries or 1 small banana
LUNCH: Curry Cauliflower Rice with Kale and Chicken
- 2 cups cauliflower rice
- ½ cup red onion
- 2 cups kale
- ½ cup shredded carrots
- 2 Tbsp. raisins
- 4 oz. boneless, skinless chicken breast
- 1 tsp. coconut oil
SNACK: 2 Hard-Boiled Eggs
DINNER: Bison–Stuffed Portobello Mushrooms
- 2 large portobello mushrooms
- ½ cup tomato sauce
- ¾ cup chopped organic bell pepper
- ½ cup chopped onion
- ½ cup organic celery
- ½ cup shredded carrot
- fresh herbs and spices
- 6 oz. ground bison
- 1 egg
Tuesday and Thursday
BREAKFAST: Veggie Scramble with a Side of Fruit
- 2 cups raw organic spinach
- 1 cup mushrooms
- ½ cup onion (sauteed)
- leftover sweet potato toast (about ½ large sweet potato)
- 2 eggs
- nonstick spray
- 1 medium tangerine or ½ grapefruit (on the side)
LUNCH: Easy Salad with Tuna
- 1 cup cucumber
- 1 cup radish
- 1 medium organic bell pepper
- 2 cups organic arugula, lettuce, or spinach
- ¾ cup artichoke hearts packed in water
- 5-oz. can wild-caught tuna packed in water
- 2 tsp. cold-pressed extra-virgin olive oil
- balsamic vinegar
SNACK: Shrimp Cocktail
- 5 oz. shrimp
- ½ cup tomato sauce with horseradish and lemon to taste
- ½ large orange
DINNER: Sheet Pan Roasted Brussels Sprouts, Bell Peppers, and Chicken
- 10 brussels sprouts
- 2 organic bell peppers
- 4 oz. boneless, skinless chicken breast
- 1 tsp. cold-pressed extra-virgin olive oil
