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.

DIRECTIONS

NOTE: Salmon is weighed out COOKED

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

- Add salmon 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!

1. Preheat oven to 400°F.

2. Toss purple potatoes and baby carrots with olive oil, salt, pepper, and paprika.

3. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly crisp.

4. While vegetables cook, season cod with garlic powder, salt, pepper, and lemon juice.

5. Heat a nonstick pan over medium heat and cook cod 3–4 minutes per side until heated through.

6. Plate roasted potatoes and carrots, then top with cod.

7. Garnish with parsley and additional lemon juice if desired.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Paprika (Ground) (0.5 tsp), Salt & Pepper (1 To Taste Serving), Parsley (Dried)(Tbsp) (0.3 tbsp), Garlic Powder (0.5 tsp).

1) Mix together lemon juice, olive oil, salt, pepper and garlic powder to make your lemon pepper marinade. Add in your chicken breast (flatten/tenderize first) and let marinate for 30 minutes

2) Rinse rice in a mesh strainer under cold water for 2 minutes, then combine with 480g of water and 30g of butter and bring to a boil. Once boiling, reduce heat to low, cover, and let cook for 15 minutes. Remove from heat, keep covered, and let sit another 10 minutes to cook rice.

3) Cook chicken in a pan over medium high heat - flip every 1-2 mins until cooked through

4) Place all sauce ingredients in a blender and blend until completely smooth. Once chicken is done cooking, remove from pan, turn heat to lowest setting, and juice half a lemon to deglaze. Pour over your sauce (make sure the pan isn't too hot) and simmer for a few minutes until slightly thickened

5) Separate your rice in to 5 equal servings, top with sliced chicken and pour over your sauce

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt (Dash) (2 dash), Black Pepper (Dash) (2 dash), Garlic Powder (0.2 tsp).

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).

Form Sandwich from ingredients listed. Lettuce and tomatoes are optional; can swap for other light greens: pickles, onions...etc (just not avocado)

Step 1: Chop or mash cauliflower into small pieces.

Step 2: Combine black beans, rice, cauliflower, BBQ sauce, and Greek yogurt in a bowl. Stir until evenly mixed and creamy.

Step 3: Warm the Carb Balance tortilla for 10–15 seconds in the microwave.

Step 4: Spoon the mixture into the center of the tortilla and roll tightly into a wrap.

Step 5: Optional — lightly sear in a pan for 1–2 minutes per side for texture.

- Add in oreos as a mix-in option after running through the initial blend.

NOTE: use any flavor of Jell-O or protein powder you would like. This is what will create the main base flavor for

the ice cream.