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. Prepare the Base

* Place the cooked white rice into a bowl as the foundation of your dish.

2. Add the cooked ground meat

* Mix into the rice

3. Add the Avocado (Or Guac cup for efficiency if provided in the listing)

* Slice the avocado into cubes or thin slices.

* Arrange on top of the rice and turkey.

4. Season with Sauce

* Drizzle the low-sodium soy sauce evenly across the bowl.

* You can adjust the amount depending on taste.

5. Finish with Sesame Seeds

* Sprinkle sesame seeds over the top for added crunch and flavor.

6. **Optional Add-Ons (low-calorie boosts)**

* Fresh cucumber, radish, or shredded cabbage for crunch.

* Pickled ginger or a squeeze of lime for brightness.

* Chili flakes or sriracha (sparingly) for heat.

7. Serve & Enjoy

1. Marinate the chicken

• Mix Greek yogurt with ½ the spices, salt, and 1 minced garlic clove.

• Toss chicken breast cubes in the marinade and let sit for at least 20 minutes (overnight if possible).

2. Cook the chicken

• Heat a skillet on medium-high. Cook marinated chicken until browned and cooked through, 6–8 minutes. Remove and set aside.

3. Make the sauce

• In the same skillet, melt butter. Add the second minced garlic clove and sauté for 30 seconds.

• Stir in tomato puree, remaining spices, and simmer for 5 minutes.

• Add Greek yogurt, stirring constantly to create a creamy sauce (don’t boil, to prevent curdling).

4. Combine

• Add chicken back into the skillet and simmer in the sauce for 3–4 minutes until well coated.

5. Serve

• Plate butter chicken with ½ a garlic naan on the side. Garnish with fresh cilantro or parsley if desired.

Seasonings: Cumin Ground (Tsp) (0.5 tsp), Paprika (Ground) (0.5 tsp), Garam Masala (0.5 tsps), Salt (Dash) (3 dash), Black Pepper (Dash) (3 dash).

NOTE: ground beef is weighed out COOKED

1. Cook up ground beef. Season with salt and pepper to taste.

2. Tear lettuce into bite-sized pieces, cut optional cherry tomatoes in half, and dice avocado. Place in a large bowl.

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

4. Sprinkle with salt and pepper top with cooked ground beef.

Seasonings: Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash), White Wine Vinegar (1 Tbsp).

1) Prepare the Base

- Warm cooked rice (or use a ready-made pouch).

- Place in a bowl as the foundation.

2) Add the Vegetables

- Add cherry tomatoes (halved), red onion (diced), cucumbers (sliced) and baby spinach.

3) Add the protein

- Slice cooked protein into thin strips (Weigh out the portion after cooking) and arrange over the vegetables.

4) Add the Flavor

- Crumble feta cheese over the bowl and sprinkle with oregano and black pepper if you'd like.

5) Dress the Bowl

- Drizzle with olive oil and a squeeze of fresh lemon juice (if you'd like).

6) Serve and Enjoy

- Toss gently so the warm rice and protein slightly wilt the greens, blending flavors.

NOTE: Chicken breast should be weighed COOKED

Instructions:

Cook the Chicken (if not pre-cooked):

Season lightly with salt and pepper. Cook thoroughly in a skillet with a splash of oil. Remove and slice or cube.

Sauté Aromatics:

In the same skillet, heat avocado oil. Add garlic and shallots. Cook for 1–2 minutes until fragrant.

Cook the Veggies:

Add the red bell pepper. Stir-fry until just tender, about 3–4 minutes.

Add Chicken & Sauce:

Return the chicken to the pan. Add soy sauce, oyster sauce, and brown sugar. Stir and let the sauce thicken slightly, about 2 minutes.

Finish with Basil:

Turn off the heat and stir in the Thai basil leaves until wilted.

Serve:

Plate over cooked jasmine rice and enjoy.

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.

NOTE: Chicken is weighed out COOKED

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 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.

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

2) Place mixture on tortilla. Fold up tightly.

NOTE: Ground beef is weighed out COOKED