Are these IP friendly foods/condiments?
 

Soy Sauce
Worcestershire Sauce
Horseradish
Yellow Mustard
Dijon Mustard
Tomato sauce/paste and pasta sauce?

As for the tomato sauce, I have seen people post and refer to recipes using tomato paste, tomato sauce as well as pasta sauce. Are there any stipulations on buying these (sodium, organic, no sugar, etc.) or any recommended brands? Thanks.

I am pretty new like you, but I ask my coach tons of questions every week because I like to cook and bake. Yes to the first two, no to mustard but yes to dijon and yes to tomato paste. WF has a pasta sauce that you could use, or just use the tomato paste and make your own sauce. There is a no salt added variety in Heinz. I tried the recipe for Roasted Pepper sauce instead of a tomato sauce and that was good too. Don't forget soy sauce, it's the best!:)

You need to read the label as ingredients vary from brand to brand.

Soy sauce is on your P1 sheet, not sure about Worcestershire sauce, horseradish and yellow mustard are fine. Dijon varies. Tomato sauce is fine if there's no sugar added but remember it is cooked down so much you can't use very much.

I use French's Natural Yellow Mustard all the time and the reduced sodium soy sauce. Instead of tomato sauce I usually use pureed red peppers (yum).

Yellow mustard is fine.
Dijon is more suspect. Need to read labels CAREFULLY.
The dijon needs to be 0/0/0 (carbs/sugar/fat)

Any tomato sauce should be counted toward tomato allottment for week. Be sure to measure carefully and KNOW how much = a cup of raw tomatoes. Also watch for added sugar in the ingredients list (different than sugars listed in nutritional stats b/c tomato has natural sugar too)

Worchestershire sauce often has a lot of sugar. I did NOT use during P1. It is NOT on the approved list for P1. 44forever, you may want to mention that to your coach who is giving bad advise.

Be sure to get answers from folks who have been doing the program for a while. We have all learned there is GREAT variability among coaches.