Have you seen the FIXate cookbook?

I absolutely love this new 21 day fix cookbook! All the best 21 day fix recipes in one book!!!

The recipe book is broken up into several parts. Autumn starts out by giving you an introduction, sharing her food philosophy, giving kitchen tips and then explaining the container system.

The different food categories are: soups, salads, sauces, condiments, dressings, breakfast, lunch, dinner, sides, snacks, desserts, shakeology, and skinny cocktails.

I've included a recipe from some of these categories. All of which are delicious. I hope you enjoy too!! Please let me know if you have questions. ENJOY!!!

SOUPS--Cream Tomato Basil Soup

3 Cups Grandma’s Tomato Sauce (recipe in Fixate Cookbook) Or substitute a very low sugar/low sodium spaghetti sauce
1 cup low sodium organic vegetable broth
1/2 cup reduced fat (2%) plain Greek yogurt
4 tsp shredded Parmesan cheese (as garnish)
4 Tbsp sliced fresh basil leaves

1) Combine tomato sauce and broth in large sauce pan; cook over medium-low heat, stirring frequently, up to 5-8 minutes or until it reaches a gentle boil. Reduce heat to low.
2) Add yogurt, mix well, stirring frequently for 1 minute or until heated. DO NOT BOIL.
3) Top each serving with 1 tsp cheese and 1 Tbsp of basil.

Tips:
-Use Green Valley Organics Lactose Free yogurt if you are lactose intolerant or want to avoid dairy.
-Perfect recipe to make on a Sunday so you have lunch for Monday to take to work.

SALADS--DRESSINGS

Creamy Chicken Salad

Serves 4 (1 1/4 cups each) | Containers: 1 green, 1/2 purple, 1 red, 1/2 blue, 1/2 orange

• 3 cups chopped rotisserie chicken breast (boneless, skinless)
• 1/2 cup chopped green apple
• 1/2 cup seedless red grapes, cut in half
• 1/3 cup raw almonds
• 2 green onions, sliced
• 1 tablespoons chopped fresh basil
• 1/2 cup honey mustard salad dressing (see below)
• 8 cups shredded romaine lettuce

Honey Mustard Salad Dressing

• 1/2 cup reduced fat (2%) plain greek yogurt
• 3T Dijon mustard, gluten-free
• 3T raw honey
• 3T rice vinegar
• 1/4 cup extra-virgin olive oil
• pink salt to taste

Combine the yogurt, mustard, honey, and vinegar in a medium bowl and whisk until combined

Then slowly add oil, whisking until well blended.

Adjust the salt until it’s totally awesome for ya!

…putting it all together

Combine all ingredients except for the lettuce in a large bowl, mix well, and refrigerate (covered) for 2 hours

Serve 1 1/4 cups of the creamy chicken salad over 2 cups of romaine lettuce.

BREAKFAST--Banana Oat Pancakes 

Banana Pancakes (21 day fix approved)

• 1/2 cup oatmeal (1 yellow container)
• 1/2 banana
• 2 eggs
• Dash of cinnamon and vanilla extract
• Optional:  Honey or Maple Syrup

1. Blend oatmeal until it becomes the consistency of flour- can still be lumpy
2. Add the 2 eggs, 1/2 banana and cinnamon and vanilla extract and blend until mixed
3. Heat non-stick skillet
4. Use a 1/4 cup measuring cup to make pancakes on hot skillet
5. Makes 4 pancakes per serving
6. Drizzle with 1tsp honey or maple syrup (OPTIONAL)
7. Enjoy

LUNCH--

21 day fix approved PIZZA

Ingredients:
*Tortilla or FLAT OUT wrap (Use brand of your choice)
I recommend Ezekiel or the Flat out Spinach or tomato flavor
-2 tbsp Mozzarella Cheese, 2 tbsp Parmesan cheese
-1 clove garlic
-1/4 cup Grandma's tomato sauce 

-1/4 cup sliced mushrooms

1/4 chopped broccoli

Steps:
Preheat oven to 425 degrees. Place tortilla on a baking sheet; spread with Grandmas's Tomato Sauce. Top with garlic, broccoli, mushrooms, and cheeses. Bake for 8-10 minutes or until cheese is bubbly. Serve immediately. 

One serving-is 2 yellow, 1 blue, and 1/2 green.
Enjoy!

DINNER--Chicken Stuffed Bell Peppers

Ingredients 

4 medium bell peppers, cut in half 

2 tsp olive oil 

1 cup chopped onion 

3 clove Garlic, finely chopped 

1 1/2 pounds raw chicken chopped into 3/4" pieces 

1 tsp chili powder 

1 tsp cumin 

1/2 tsp sea salt 

1/2 tsp ground black pepper 

1 cup low sodium no salt added tomato sauce 

2 cups cooked quinoa 

1 cup canned black beans, drained 

1 cup frozen corn kernels 

5 Tbsp cilantro, reserve some for garnish 

Juice of 1 Lime 

1 cup Monterey jack cheese 

Directions: 

• Preheat oven to 375

• Place bell peppers in a large baking dish; set aside 

• Heat oil in a large nonstick pan over medium heat 

• Add onion, cook - stirring frequently for 4 min or until onion is translucent 

• Add garlic, continue to stir for 1 min 

• Add chicken, chili powder, cumin, salt, pepper; cook - stirring often for 5 min or until chick is no longer pink 

• Add tomato sauce , quinoa, beans, corn, cilantro and lime juice. Reduce heat to medium-low, cook stirring occasionally, for 3-5 min or until heat through 

• Add heaping 1/2 cup of chicken mixture to each pepper half; cover lightly with foil 

• Bake each pepper for 35 min, or until pepper are tender; remove foil 

• Top each evenly with cheese,bake for 3 minutes or until cheese is melted 

• Service with a sprinkle of cilantro & hot sauce (optional) 

DESSERT--Chunky Monkey Ice Cream 

Ingredients: 

• 3 frozen bananas
• 1.5 tsp peanut butter
• Splash of Almond Milk (if needed)
• Almonds and Dark Chocolate to garnish

Directions

1. Combine frozen bananas, peanut butter, and almond milk if needed. Blend!

1 purple, 3 1/2 tsp