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