Featured Recipes

When you have successfully achieved certain milestones, we encourage you to get creative when it comes to staying on track and reaching your goals. Head to the kitchen with these tasty recipes!

Ingredients
1 portion flank steak, trimmed
2 cups broccoli florets, stems cut into ¼-inch pieces
2 tbsp IP Sesame Sauce
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tbsp apple cider vinegar
1 tsp fresh ground pepper
½ tsp sea salt

Directions
Step 1: Steam broccoli over an inch of boiling water in a large saucepan fitted with a steamer basket until bright green, about 1 minute. Transfer to a colander to drain.

Step 2: Cut steak with the grain lengthwise into 2-inch-wide pieces. Cut each strip across the grain into ¼-inch-thick slices.

Step 3: Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Carefully add the beef in one layer. Cook undisturbed for 1 minute, letting it begin to sear. Then, add in garlic, ginger, IP Sesame Sauce, apple cider vinegar, salt, and pepper and stir-fry until steak is lightly browned but not quite cooked through, about 1 minute.

Ingredients
1 portion chicken breast, pounded to an even thickness
3 green onions, diced
3 cloves garlic, minced
2 tbsp IP Sesame Sauce
2 tbsp low-sodium gluten-free soy sauce
2 tsp grapeseed oil
1 tsp red chili flakes
½ tsp ginger
Sea salt and fresh ground pepper to taste
 
Directions
Step 1: Place chicken breast in a large Ziploc bag with the green onions then season with salt and pepper and set aside.

Step 2: Combine soy sauce, grapeseed oil, IP Sesame Sauce, ginger, garlic, and lime juice in a bowl then whisk to combine.

Step 3: Reserve ⅓ cup marinade then pour the remaining marinade in the bag with the chicken and green onions. Refrigerate for at least 30 minutes and up to 5 hours.

Step 4: Preheat pan then place chicken in pan. Cook 3 to 4 minutes a side with the lid closed.

Ingredients
4 portions red snapper fillets
1 tbsp olive oil
2 tsp onion powder
2 tsp chili powder
1 tsp garlic powder
1 tsp mustard powder
1 tsp thyme, ground
Sea salt and fresh ground pepper to taste

Directions
Step 1: In a small bowl, combine onion powder, garlic powder, dry mustard, ground thyme, pepper, and chili powder. Set spice mixture aside.

Step 2: Place the fillets on a clean, dry work surface – skin side up – and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.

Step 3: Heat 1 teaspoon oil in a heavy skillet. When hot – but not smoking – add half the fillets, seasoned side down. Cook until well browned, about 2 minutes. Flip; cook until fish is cooked through, 2 to 3 minutes more. Carefully wipe skillet with a paper towel. Repeat with remaining oil and fillets; serve.