Ideal You Weight Loss & Wellness

11/22/2025

11/18/2025

Brussel Sprouts with a Mustard Vinaigrette
4 servings
NOTE: Brussel sprouts are also on the "Occasional Vegetable" list.
Ingredients:
24 brussel sprouts, ends trimmed and cleaned
2 tablespoons white vinegar
8 teaspoons of olive oil
1 tablespoon Dijon mustard
1 teaspoon splenda
3 tablespoons minced flat leaf parsley
salt and pepper
Prepare a vinaigrette with the vinegar, olive oil, mustard, splenda and a pinch of salt and pepper.Cook the brussel
sprouts using your favorite method (grill, boil, etc.) If you don't have a favorite method, you can boil them in salt water
for about 12 minutes. Drain the sprouts and serve them in a salad bowl. Pour the vinaigrette on top and mix to coat.
Let sit for 10 minutes and serve warm

11/11/2025

Breadless Stuffing
Serves 4 (approx. 8 IP cups of veggies per recipe, approx. 2 IP cups per serving)

Ingredients

1 medium sized head cauliflower (approx. 2 lbs.), cut into small florets
1/2 lb. (brown) mushrooms, diced
1 cup celery, diced 1 cup leek, diced
4 cloves garlic, minced
1 1/4 tsp fresh sage, minced
1 tsp fresh rosemary, minced
1 1/4 tsp fresh thyme, minced
1 tsp fresh marjoram, minced
2 tbsp extra virgin olive oil, divided*
Salt and Pepper, to taste
Note: IP approved non-stick spray can be substituted as needed

Directions

Preheat oven to 425ºF
Spread cauliflower florets onto a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper, toss to coat evenly, place into preheated oven for 15 minutes, without stirring. After 15 minutes, add the diced mushrooms to the cauliflower, stir to distribute evenly, and roast for an additional 20 minutes, stirring occasionally. While the cauliflower and mushrooms are roasting, heat remaining 1 tbsp olive oil over medium heat, add celery and sauté for 5-7 minutes, stirring frequently. Then add the leek and garlic, sautéing for another 10 minutes, again, stirring frequently (add a little extra olive oil, non-stick spray, or a tbsp of chicken broth if veggies are too dry). Next, stir in fresh herbs and cook for and additional 1 minute. Once cauliflower and mushroom mixture is done roasting, add to the sautéed vegetables, combine well. Season with salt and pepper to taste.