Nutrition Plan

DIRECTIONS

NOTE: Ground beef should be weighed COOKED

- Dice the onion, green pepper, and tomatoes into small pieces.

- Heat a pan over medium heat and add the onion and green pepper. Sauté until softened and fragrant.

- Add the cooked ground beef to the pan and stir well to combine.

- Mix in the diced tomatoes and cook for a few more minutes until everything is heated through.

- Add the spinach last and stir until just wilted.

- Remove from heat and serve immediately.

Instructions

1. Make the mayo

• Whisk egg yolk, vinegar, lemon juice, salt, and pepper.

• Slowly drizzle in olive oil while whisking until thick and creamy.

2. Prepare the chicken salad

• Flake the drained chicken with a fork.

• Add onion and pickles.

• Fold in about 3 Tbsp of the homemade mayo (adjust to taste).

• Season with salt and pepper.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash), Apple Cider Vinegar (1 tablespoons).

NOTE: BEEF IS WEIGHED OUT RAW

instructions

1) Have Cooked rice on hand

2) In a large skillet, over medium heat brown the ground beef 8-10 minutes until fully cooked.

3) While beef is cooking, make the sauce. Add garlic, honey, soy sauce, sesame oil, ginger, red pepper flakes, and black pepper to a bowl. Mix together.

4) Once beef is fully cooked add the sauce to the skillet. Cook 3-4 minutes until the sauce thickens/absorbs into the beef.

5) Serve the beef over the rice. Garnish with green onions and sesame seeds.

NOTE: Salmon is weighed out COOKED

Add all ingredients in a bowl and whisk together. Top off with light dressing as needed.

Can add spinach in after mixing so it doesn't get soggy.

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).

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).

DIRECTIONS

NOTE: Shrimp is weighed out COOKED

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

- Add cooked shrimp 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) In a small bowl, lightly toss ground turkey, lettuce, bbq sauce and cheese.

2) Place mixture on tortilla. Fold up tightly.

NOTE: Ground Turkey is weighed out COOKED