1 Julian's paleo wrap

¼ avocado, sliced

½ cup cooked quinoa

¼ cup black beans

¼ cup fresh pico de gallo or salsa

½ cup corn

cilantro garnish


Wrap ingredients in a paleo wrap. Makes 1 taco [Per serving: 400 calories, 13g fat, 11g protein, 57g carbs, 15g sugar].



4 chicken breasts

3 bell peppers, sliced

1 yellow onion, sliced

2 tablespoons lime juice

1 tablespoon agave

2 teaspoons chili powder

2 teaspoons cumin


Preheat the oven to 400 degrees. Place the chicken, peppers and onions in a large roasting pan. Toss with the lime juice, agave and spices. Bake for 20-25 minutes, until the chicken is tender and cooked through.



4 5-ounce chicken breasts

2 avocado

1 jalapeño

1 tablespoon apple cider vinegar

1 tablespoon lime juice

¼ cup pomegranate seeds



Place chicken breasts in a large pot of water, enough to cover the chicken entirely. Bring the water to a boil on the stovetop, then reduce to medium heat and boil 15-20 minutes. While the chicken cooks, pulse the avocado, jalapeño, apple cider vinegar and lime juice in the food processor until smooth. Drain and pull the chicken breasts into strands. Prepare the tacos by placing the pulled chicken on a tortilla or lettuce cup. Top with the avocado sauce, pomegranate seeds and cilantro garnish. Serves 4 [Per serving: 250 calories, 12g fat, 6g carbs, 30g protein, 2g sugar].



1 pound lean ground turkey meat

1 can Bush's Vegetarian baked beans

1 can black beans

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon chili powder


Heat a skillet on medium heat. Coat the bottom with nonstick cooking spray and add meat. Brown the meat until fully cooked. Add the beans and spices to the skillet and stir. Simmer on low heat for 5-7 minutes longer. Serve with tortillas, lettuce, or sides of choice. Serves 4.



white fish (tilapia, grouper, paiche)



garlic powder


corn tortillas or lettuce cups

coconut oil cooking spray


Prepare the spice rub by combining equal parts of cumin, paprika, garlic powder and oregano. Sprinkle salt and pepper. Heat a large skillet to medium heat. Spray coconut oil to coat the bottom. Cover each side of the fish with the spice rub then place in the skillet. Cook for 5 minutes on each side. Serve on corn tortillas or lettuce cups with desired toppings.



¾ cup lentils

½ tablespoon olive oil

1 tablespoon garlic

1 cup yellow onion, diced

2 tablespoons chili powder

1 tablespoon paprika

2 teaspoons cumin


Prepare the lentils in a saucepan according to the instructions on the package. In a separate skillet, heat the oil to medium-high heat. Add the garlic and diced onion. Cook for 5-7 minutes, stirring frequently. Drain the cooked lentils then pour into the skillet. Stir in with the garlic and onion, then add the spices. Cover and turn the heat down to medium. Cook for another 6-8 minutes, stirring occasionally. Serve the lentils with tortillas and/or lettuce wraps. Serves 2 [Per serving: 245 calories, 5g fat, 41g carbs, 20g protein, 4g sugar].



2 servings PopChips (potato or tortilla)

1 pound lean ground turkey (substitute 1 avocado, chopped)

2 tablespoons chili powder

2 cups black beans, rinsed and drained

1 cup tomatoes, finely diced

½ cup onions, finely diced

½ cup cheddar cheese


Preheat the oven to 350 degrees. In a medium nonstick skillet, add the ground turkey and chili powder, crumbling the meat with a spatula. Brown the meat for 5-7 minutes. While the meat is cooking, arrange the chips on a cooking sheet lightly coated with nonstick cooking spray. Top with the meat, then layer the tomatoes, black beans and onions. Sprinkle evenly with the cheese. Bake in the oven for 10-12 minutes until the cheese is bubbly and melted. Serve hot. Makes 6 servings [Per serving: 260 calories, 11g fat, 16g carbs, 2g sugar, 25g protein].