Brussels Sprout Stir Fry with Peanut Sauce

Making meals loaded with veggies is key to success in phases 2 and 3 of the Ideal Protein Protocol.

IDEAL PROTEIN PHASE 2/3 | SERVINGS: 4 | IP MACROS PER SERVING: 2 Fat and 2 cups Veggies plus 2 servings protein if you add 6 oz protein – tofu, chicken, prawns


  • 4 cups of Brussels sprouts ( cut in halves lengthwise)
  • 2 cup red bell pepper, cubed
  • 2 cup mushrooms, sliced
  • 2 tbsp oil
  • 1-2 tbsp red chilli flakes
  • 2 cups Konjac noodles or zucchini noodles
  • 1 cup fresh cilantro to garnish
  • 1/2 cup green onion to garnish
  • 4 fresh lime wedges to garnish
  • 4 x 6 oz protein of choice (Tofu, chicken, etc)


  • Juice of 1 lime
  • 4 tbsp peanut butter
  • 1 tbs Bragg or low sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1-2 tsp hot sauce
  • 1 tsp minced garlic
  • 1-2 tbsp water
  • Stevia to taste
  • Salt & pepper to taste


  • Sauce: Combine the first six ingredients and mix to fully combine.  Add water slowly until desired consistency is reached. Add stevia, salt and pepper to taste. Set aside
  • Protein: cook your protein as desired. ( 4 x 6oz portions)
  • Stir fry: Heat the oil in a large skillet over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until golden brown (3-8 minutes depending on how you like your Brussels sprouts). Add the bell peppers and mushrooms and cook for another 3-4 min. Reduce the heat and add the chilli flakes.
  • Rinse the Konjac noodles and add them to the skillet.
  • Add the sauce and warm everything for another 2-3 minutes.
  • Transfer to 4 bowls, add 6oz protein and garnish with fresh cilantro, green onions and a lime wedge.
  • You can also add 1 serving of nuts on top to increase your healthy fat serving for the day.


submitted by Coach Isabelle

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