Nutrition Plan

1) In a small bowl, lightly toss chicken, lettuce, bbq sauce and cheese.

2) Place mixture on tortilla. Fold up tightly.

DIRECTIONS

NOTE: Ground beef is weighed out COOKED

- Cook up veggies with soy sauce and oil in a pan.

- Add cooked ground beef to the pan after veggies are pretty much fully cooked.

- Mix in pan together and let sit for a few minutes after turning stove top off to simmer

- Enjoy!

Directions

NOTE: Potatoes weighed out UNCOOKED

1) Preheat an air fryer to 400 degrees F (200 degrees C).

2) Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.

3) Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.

4) Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.

5) Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate.

6) Repeat to cook the remaining wedges.

Enjoy!

Seasonings: Paprika (Ground) (0.5 tsp), Chili Powder (0.5 tsp), Salt (0.5 tsp), Pepper, Black, Ground (2 dash).

1) Cook vegetables

Heat 1 tsp olive oil in a skillet over medium heat.

Add onion and bell pepper; sauté 4–5 minutes until softened.

Add diced tomato and cook another 2 minutes until slightly reduced.

2) Heat beef

Add the pre-cooked ground beef to the skillet.

Season with salt, pepper, garlic powder, paprika, and chili powder.

Stir well and cook for 3–4 minutes until hot and combined with the vegetables.

3) Assemble bowl

Transfer the beef and vegetable mixture to a bowl on top of bed of rice.

Garnish with fresh parsley or cilantro if desired.

1) In a small bowl, lightly toss chicken, lettuce, dressing and Parmesan cheese.

2) Place mixture on tortilla. Fold up tightly.

1) Cook veggies

- Heat a skillet over medium. Add oil spray and cook mixed vegetables until softened, about 5 minutes.

2) Scramble egg whites & eggs

- Pour eggs into the pan with the veggies.

- Season with salt, pepper, garlic powder, and smoked paprika.

- Stir until cooked through and fluffy.

3) Assemble burritos

- Warm the Carb Balance wraps.

- Divide the egg-veggie mixture evenly between both wraps.

- Sprinkle cheese over each before rolling up.

4) Serve or wrap in foil to store in fridge/freezer for future use

Roll tightly into burritos. Optionally toast them in the skillet for 1–2 minutes per side for a crisp finish.

Seasonings: Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash), Garlic Powder (0.25 tsp), Paprika (Ground) (0.25 tsp).

Preheat the oven to 450 degrees.

1. Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated. (can add more or less spices as desired)

2. Transfer the potatoes to a large baking sheet covered with parchment paper/aluminum foil. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries — you want them to be roasted, not steamed.

3. Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries.

Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt (optional) on top when they are hot out of the oven.

Seasonings: Salt (0.5 tsp), Black Pepper (tsp) (0.5 tsp), Paprika (Ground) (0.5 tsp), Garlic Powder (0.5 tsp).