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CHEF ALLEN CAMPBELL is widely known as a leader in the sports nutrition world. To him, food is medicine. Through his whole foods culinary acumen, various publications, speaking engagements, consulting, and highly publicized work with athletes, actors and entertainers, he has revolutionized traditional culinary artistry by maximizing health benefits and sustainable practices. His work can be found in The Game of Eating Smart, as well as the TB12 Method and the TB12 Nutriton Manual.

"Modern-day chefs have the power to make a positive difference in society by making choices that help sustain the environment and the health of future generations."

Boston-based Campbell, widely known as the "Chef of Peak Performance", for many years served as the personal chef to NFL star TOM BRADY. During that time he developed the TB12 nutrition regimen which is often credited as being integral to Brady's longevity on the football field. The Coudert Institute is delighted to welcome Allen to our 2021 season as he presents THE GAME of EATING SMART on Thursday, January 14 at The Ben Hotel in West Palm Beach. Tickets are available for this rare local appearance HERE.

"Our bodies have not evolved to digest the processed foods we are feeding it," suggests Campbell. "Maybe it will someday, but as of now our bodies are functioning the same way they did when we were hunting and gathering". THE GAME of EATING SMART will offer the public a rare opportunity to learn more about Campbell's dynamic philosophy of eating and cooking (primarily plant-based) while sampling his signature dishes through a three course luncheon. During his appearance, Chef Allen will share his nutrient density culinary approach to living well and offer simple dietary shifts which support a healthy body, mind and spirit. These GREEN LEAN PROTEIN WRAPS featuring "lentil meat" are a perfect example!



  • 6 Collard Greens Leaves bottom portion of stems removed

Lentil Meat

  • 2 cups toasted nuts and seeds (ie: walnuts, almonds, pumpkin seeds, sunflower seeds)

  • 1 1/2 cups cooked lentils

  • 1 tsp granulated garlic

  • 1 tsp chipotle powder

  • 1 tsp ground cumin

  • 1 1/2 tsp sea salt


  • 2 cups baby greens or sprouts

  • 1 cup zucchini julienned

  • 1 cup carrots julienned

  • 1/2 cup red onion shaved

  • 1/4 cup herbs (ie: parsley, basil) chopped


  • 1/4 cup tahini

  • 2 tbsp lemon juice

  • 2 tbsp water

  • sea salt to taste


  • In a steamer basket over boiling water, steam collard green leaves for 1 1/2 minutes.

  • Remove from basket and shingle flat on a baking sheet to cool.

Lentil Meat

  • Place nuts and seeds in a food processor and pulse until smooth, about one minute.

  • Add remaining ingredients and continue to pulse until a ball forms, about 30 seconds more.

  • Season with more salt if needed.

Sauce Method

  • Whisk all ingredients into a smooth dipping sauce.

  • Season with salt.


  • Lay collard leaves flat on a cutting board with the bottom of the leaf at the edge closest to you.

  • Place a handful of greens towards the bottom middle. Continue with a small amount of each vegetable and a pinch of herbs.

  • Roll a half-cigar size piece of lentil meat and place in the center of the vegetables.

  • First fold the bottom edges up to cover the filling and pull back tightly to secure the wrap. Fold in the edges and continue to roll the wrap tightly, scraping back towards the filling along the way.

  • Slice straight across vertically in the middle and serve with sauce.

The start of a new year presents an ideal opportunity to commit to healthier living. See you at THE GAME of EATING SMART!

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