Paleo Meal Plan: 5 Recipes for a Week of Easy Meals
Finally, meal planning made easy. This Paleo meal plan features five delicious Bulletproof recipes that are hand-picked to work for weeknight cooking. Plus, each recipe includes tips to prepare the next day’s meal ahead of time — which means dinner comes together in a flash. That’s less time cooking, and more time enjoying nourishing Paleo meals. Ready? Let’s go.
5 easy recipes for your Paleo meal plan
Start your week with a slow cooker set-it-and-forget-it recipe. After six to eight hours, you’ll be rewarded with a tender, flavorful pot roast coated in a mix of turmeric, oregano and brain-boosting Brain Octane oil. Heads up that you’ll want to pop the Brussels sprouts in the oven 30-45 minutes before dinnertime. Not a fan of sprouts? Try broccoli, cauliflower or asparagus instead.
Prep for tomorrow: Follow the first two instructions in this recipe to prep your spaghetti squash. Once the Brussels sprouts are done cooking, crank the oven up to 350 degrees and toss in the squash. Let cool. Scrape away the flesh to separate the strands, and store in an airtight container in the fridge.
This easy, savory meat sauce is packed with flavorful herbs and an aromatic base of scallions and leeks. While the sauce cooks, warm up yesterday’s spaghetti squash in a pot on the stovetop. Keep it on low and stir occasionally. When you’re ready to serve, divide the squash between two plates and top with meat sauce.
Prep for tomorrow: Roughly chop ½ head of broccoli and one stalk of celery. Clean and slice ¼ trimmed leek. Store them in an airtight container in the fridge.
Wednesday: Broccoli Leek Protein Bowl With Salmon
Courtesy of the Santa Monica Bulletproof Café kitchen, this protein bowl recipe starts with a base of nutrient-dense vegetables, topped with a delicious piece of salmon. Feel free to swap your favorite protein instead; this vegetable-and-rice base works well with ground beef, steak or even poached eggs. Heads up: White rice is optional in this recipe. To keep it Paleo, use cauliflower rice instead.
Prep for tomorrow: Spiralize two medium sweet potatoes for tomorrow and two medium zucchini for Friday. If you don’t have a spiralizer, run a vegetable peeler down the length of the vegetables to create noodle-like strands (this video shows you how), or simply slice your vegetables into strips. Store your veggie noodles in separate containers in the fridge.
The Thai-inspired flavors of these meatballs pair deliciously with sauteed sweet potato noodles. The best part? This entire dish comes together in one pan, so cleanup is minimal. If you’re not a fan of cilantro, try topping this dish with basil or mint instead, but don’t forget a squeeze of fresh lemon or lime at the end — the citrus adds a lovely brightness to the dish that will help balance the sweet and savory flavors.
Prep for tomorrow: Devein and butterfly your shrimp. This video shows you how to do it. Keep the shrimp in the coldest part of your fridge until tomorrow.
Friday: Keto Shrimp Scampi With Zoodles
Because already cleaned and butterflied your shrimp, this flavorful scampi recipe comes together in minutes. Oh, and remember those zoodles you spiralized earlier in the week? It’s time to take them out of the fridge. If you notice any extra liquid in the container, that’s normal — zucchini holds onto a lot of water. Simply blot the noodles dry with a kitchen towel before cooking. Assemble your ghee, garlic and oil ahead of time, and prepare for the fastest — and tastiest — keto shrimp scampi recipe ever.
- 1 14-ounce can tomato passata in a glass jar, or chopped and peeled tomatoes (canned, BPA-free)
- Ground turmeric
- Ground coriander
- Ground ginger
- Dried oregano
- Dried thyme
- Chili powder
- Curry powder
- Cayenne pepper (optional)
- 2-4 sprigs fresh rosemary (or use dried)
- Apple cider vinegar
- Coconut aminos
- Grass-fed, unsalted butter or grass-fed ghee
- Brain Octane oil (find it online or in stores)
- Extra virgin olive oil
- Salt and pepper
- 1 lb. Brussels sprouts
- 1 large or 2 small spaghetti squashes
- 1 scallion
- 2 leeks
- 1 stalk celery
- 1 head broccoli
- Cauliflower rice (or 1 head cauliflower, riced)
- 2 medium sweet potatoes
- 2 medium zucchini
- Green onions
- 4-6 radishes
- 2 lemons or limes
- Fresh basil
- Fresh parsley
- Fresh cilantro
- 2 garlic cloves (optional)
- 1 lb. grass-fed bottom sirloin or skirt steak
- ½ lb. 80/20 grass-fed ground beef
- ½ lb. ground pasture-raised pork, beef, bison or venison
- 4 oz. wild-caught salmon
- 6 jumbo wild-caught shrimp
Let's Get Cookin'!
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