ITG Challenge - Dieter Recipe Submissions

Posted by Brittney Casalina on

Enjoy this compilation of our creative Recipe Submissions from some of our ITG Dieters at Vero Orthopaedics!


Hearty Breakfast Omelet



  • 1 packet of ITG Omelet Mix (Vegetable or Bacon and Cheese)
  • ½ cup chopped baby portabella mushrooms
  • ½ cup chopped mini peppers
  • 1 cup chopped arugula OR chopped baby spinach
  • 2 chopped basil leaves
  • ½ to 1 tsp. turmeric powder
  • 1-2 tbsp. olive oil
  • Twist of pepper medley
  • Salt to taste (at table)



  1. Using a 9” skillet, sauté mushrooms and peppers in olive oil.
  2. While vegetables are cooking, prepare ITG Omelet Mix (Vegetable or Bacon and Cheese) according to package instructions: “Pour contents of one packet into 2.5 to 3.7 oz. of water.”
  3. Pour omelet mix on top of sautéed vegetables.
  4. Sprinkle turmeric evenly over top of mixture.
  5. Add twist of pepper.
  6. Mix basil with spinach or arugula and arrange evenly on top of mixture.
  7. Allow edges of omelet to brown and crisp in the olive oil.
  8. Carefully lift edges and flip omelet.
  9. Continue cooking to desired doneness.
  10.  Serve and enjoy!



Hearty Tomato Spinach Soup



  • 1 packet of ITG Cream of Tomato Soup
  • ½ cup chopped spinach
  • 1 whole tomato chopped (or 6 cherry/grape tomatoes chopped)
  • Note: reserve the equivalent of two uncooked chopped cherry/grape tomatoes for garnish
  • 2 basil leaves chopped
  • Twist of pepper medley
  • Salt to taste (at table)


  1. Microwave chopped tomato, basil, and spinach in microwavable bowl for 60 seconds on High.
  2. Pour contents of ITG Cream of Tomato Soup package into a large microwaveable bowl and prepare according to package instructions:  “Add 8 oz. of water and stir until dissolved.”
  3. Add cooked spinach, basil, and tomato to the soup mixture.
  4. Add twist of pepper medley.
  5. Microwave on High for 60 seconds.
  6. Garnish with the reserved uncooked chopped tomato.
  7. Serve and enjoy!




  •  1 tablespoon olive oil
  • 3 cloves of garlic
  • 1 2-lb flank steak, butterflied
  • 4 cups spinach (kale or Bok Choy)
  • 2 teaspoons salt
  • 1/2 teaspoon of ground black pepper
  • 1 & 1/2 Cups roasted peppers


  1. I start with a flank steak and then butterfly it
  2. Then I pound it down on both sides and season with salt & pepper (plus whatever else you like)
  3. I then cut & lay 3 strings under the meat, then I add roasted red peppers (here I used a red pepper/ eggplant tapenade I had in the pantry)

4. Next add the green element - here I used chopped Bok Choy, but one can use spinach or kale which has been sautéed with olive oil & garlic first

5. I then added some vegan chees& rolled it as tight as I could & tied it together

6. Placed it on a rack & in preheated oven @ 350 degrees for +/- 45 minutes to 1 hour, depending on oven.

7. Cut & serve with side of veggie or salad. You can also serve cold on top of a salad. Bon Appetite!!!

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