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ITG Recipes for Steps 1-3

Feel free to enjoy the recipes here that can be used on the ITG Diet Plan.  One of our coaches has looked at, approved and most of the time has cooked the recipes we are sharing here.  We did not invent all of these recipes and will try to credit the author when provided.  Plan accordingly depending on the step of the plan you are on.  If you have a recipe you would like to share please send it to us!

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Breadless Stuffing

For All Stages of the ITG Diet Plan



For 4 Servings(s) ()


  • 1 head cauliflower, chopped
  • 2 tablespoon(s) extra virgin olive oil
  • 1 4oz package sliced fresh mushrooms
  • 2 garlic cloves, chopped
  • 0.5 cup(s) diced celery
  • 0.33 cup(s) diced onion
  • 0.5 cup(s) Water
  • 1.5 cubes chicken bouillon
  • 1 Egg
  • 2 teaspoon(s) dried sage
  • 1 teaspoon(s) sea salt
  • 1 teaspoon(s) ground black pepper

Breadless Stuffing Directions

  1. Preheat oven to 350 degrees. Grease glass baking dish with cooking spray.
  2. Chop cauliflower into small chunks.
  3. Heat olive oil in large skillet and cook mushrooms, celery, onion and garlic in olive oil for 3-5 minutes. Add bouillon and water, cook and stir until bouillon is dissolved.
  4. Combine cauliflower, egg, sage, salt and pepper in bowl. Note: You may need to slightly overseason as cauliflower taste may be overpowering.
  5. Mix thoroughly. Stir all ingredients together and transfer to prepared baking dish. Cover with aluminum foil.
  6. Bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes.

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