1. In a jar or container, add the oats, chia seeds, and protein powder.

2. Pour in the unsweetened vanilla almond milk. Stir well until all dry ingredients are fully mixed and no clumps remain.

3. Add blueberries on top, then stir lightly to combine.

4. Cover the container with a lid and place in the refrigerator overnight (or at least 4–6 hours) to allow the oats and chia seeds to absorb the liquid.

5. In the morning, stir again before eating. Add extra almond milk if you prefer a thinner consistency.

1. Grill, bake or air fry chicken breast with dry seasonings of your choice

2. Tear lettuce into bite-sized pieces, add spinach or other light greens. Place in a large bowl.

3. Drizzle olive oil and vinegar over salad and gently toss.

4. Sprinkle with cilantro leaves and top with cooked chicken breast.

1. Cook chicken (grill/bake/airfry/skillet) with taco seasoning as the flavoring. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa, premade rice and remaining tablespoon of taco seasoning. Heat over medium heat until warm.

3. Shred romaine lettuce, slice onions and tomato, and add to large salad bowl.

4. Top salad with chicken breast and dress with the bean and corn mixture.

Heat pan

Lightly coat pan with olive oil spray over medium heat. Add garlic and cook 20 seconds until fragrant.

Warm shrimp

Add shrimp, season lightly with salt, pepper, and Italian seasoning. Heat 1 to 2 minutes. Remove and set aside.

Build the sauce

Lower heat. Add Classico Light Alfredo, Greek yogurt, and milk. Stir constantly until smooth and warm. Do not let it boil.

Add cheese

Stir in Parmesan until fully incorporated.

Combine

Add cooked pasta and shrimp back to the pan. Toss until evenly coated.

Seasonings: Italian Seasoning (1 tsp), Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash).

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

2) Place mixture on tortilla. Fold up tightly.

Step 1: Heat a nonstick pan over medium heat with cooking oil spray or minimal addition of olive oil.

Step 2: Add cooked ground beef, beans, chipotle chili powder, smoked paprika, cumin, garlic powder, salt, and

pepper; stir 2–3 min to coat evenly.

Step 3: Stir in BBQ sauce and hot sauce; cook another 1–2 min until heated through and slightly caramelized.

Step 4: Add cooked rice and mixed vegetables; toss together until evenly mixed and hot.

Step 5: Remove from heat, squeeze lime juice over the top, and garnish with cilantro.

Seasonings: Frank's RedHot Hot Sauce (3 Tsp), Chili Powder (0.5 tsp), Paprika (Ground) (0.5 tsp), Cumin Ground (Tsp) (0.25 tsp), Garlic Powder (0.25 tsp), Lime Juice (Tbsp) (1 Tbsp).

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.

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).

"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.

Can exclude vinegar if you prefer to not have it."

NOTE: Chicken is weighed RAW

1. Add chicken broth to the Instant Pot.

2. Place cubed chicken and halved potatoes into the pot.

3. Drizzle olive oil over the top and add all seasonings.

4. Stir lightly to coat everything evenly.

5. Secure lid and set valve to sealing.

6. Cook on High Pressure for 8 minutes.

7. Let pressure naturally release for 5 minutes, then quick release remaining pressure.

8. Open lid, stir, and adjust seasoning if needed.

Seasonings: Garlic Powder (1 tsp), Paprika (Ground) (1 tsp), Salt & Pepper (1 To Taste Serving), Onion Powder (1 tsp).