While the entire meal plan and grocery list are completely listed, there are a few basic recipes that are not on this website and are only accessible in the printable meal plan itself. All recipes available for free on the website are linked in each weekly meal plan below.
Paleo Meal Plan (Week 3)
Meal Planning Prep Tips
- If you didn’t make extra Grain-Free Chicken Nuggets in Week 2, make them in advance now. Freeze or refrigerate until ready to use.
- The Asparagus Potato Hash can be made in advance to save time in the morning. It quickly reheats in a hot skillet.
- Make granola a day or so in advance and store in a glass jar with a tight-fitting lid.
- Bake All-Day Frittata in advance and reheat individual servings for breakfast as you need them for stress-free mornings.
- When making Waffles for the Sloppy Joe’s, make extras for breakfast. They freeze and reheat well. It’s best to make at least 2 batches (approx 16 waffles) for the entire week.
- Bake the meatballs earlier in the week and just reheat when ready to eat. Or at the very least, mix and roll them and store in the fridge until you’re ready to bake them.
- Make condiments (ketchup & mayo, if you don’t have any leftover from the previous 2 weeks) in advance so they’re ready when you need them.
- You should have enough Spaghetti Sauce left from Week 1. If not, make more early in the week.
- Wash and cut all produce at the beginning of the week:
- Wash all produce in a water bath with a bit of vinegar and let dry before refrigerating them.
- Peel/slice/dice all vegetables and store them in food storage containers in the refrigerator.
- For Chicken Noodle Soup, Beef Stew, and Taco Salad ingredients, portion them out separately so they are ready to dump in the pot without any extra measuring or cutting the night of.
- Carrots, peppers, and potatoes should be stored in water to keep them from drying out and browning. Brussels sprouts should be stored in a dry container. This will drastically cut down on meal prep time each evening and will allow you to have fresh veggies on hand if you need a quick snack between meals.
- Chop onions and peppers and store in food storage containers to quickly add them to eggs (for variety) or other dishes.
- Separate meat portions into food storage bags so that you can just grab a bag of exactly what you need.
- Prepare lunches from leftovers the night before so you can just grab it and go the next day.
Paleo Grocery List (Week 3)
Please note that this grocery list is for a family of 4. We eat a lot of eggs, that is not a typo. If you will not be feeding a family of 4, adjust the recipes and grocery list accordingly. Also, this Grocery List doesn’t include any snacks since they’re not included in the Meal Plan. Add some extra food to account for your own snacks, if desired.
- 2 lb Small Red Potatoes
- 5 Sweet Potatoes
- 1 sm Bunch Thin Asparagus
- 4 heads Broccoli
- 2 heads Cauliflower
- 6 Bell Peppers
- 8 Yellow Onions
- 1 bunch Chives
- 2 bulbs Garlic
- 2 sm Zucchini Squash
- 2 sm Eggplants
- 15 Brussels Sprouts
- 3 Beets
- 1 Spaghetti Squash
- 2 cups Sugar Snap Peas
- 1 head Romaine Lettuce
- 3 cups Baby Spinach
- 2 bags Mixed Greens
- 1” piece Fresh Ginger
- 8 Plum Tomatoes
- 1 large Tomato
- Dill (fresh or freeze-dried)
- 2 Limes
- 1 pt Blueberries
- Fruit of choice (breakfast 1 day)
- Pineapple (can be fresh or frozen)
- 4 dozen Eggs
- 2 Unsweetened Almond Milk
- Grated Parmesan (optional, for primal)
- Fresh Mozzarella (optional, for primal)
- 2 lb Bacon
- 4 lb Chicken Thighs
- 5 lb Ground Beef
- 3 lb Chicken Tenders
- 1 lb Ground Chorizo
- 3 lb Jimmy Dean Sausage
HERBS / SPICES
(these are optional toppings for the waffles, not required for the plan)