The new 21 Day Fix Cookbook FIXATE

The new 21 Day Fix Cookbook FIXATE

The new 21 Day Fix Cookbook FIXATE – Get a SNEAK PEAK at the recipes!

Autumn Calabrese, of the 21 Day Fix and the 21 Day Fix Extreme has some big news!  By popular demand, she has created a cookbook with 101 ’21 Day Fix’ approved meal ideas to help keep you on track!  Here is a sneak peek look at 5 of the 21 Day Fix Recipes that will be included in the book! (Which is not released until August 2015!) Remember, if you are a Beachbody Coach you have a chance to win FIXATE for free in June and an opportunity to get it signed by Autumn at Summit in July!



To buy in the USA

To buy in CANADA:


Stumped on what to put in your containers?  Running out of 21 Day Fix Recipes? Fixate takes Autumn’s simple color-coded container portion control system and gives you ALL the new healthy meal ideas.  Her 21 Day Fix cookbook also includes Paleo, gluten-free, vegan, and vegetarian recipes.

Fixate Cookbook

Let’s take a look at 5 of the recipes that have LEAKED!  (AND, at the end of this blog, I have a surprise for you, that MIGHT just include 21 MORE recipes!)


Fixate Zucchini

Zucchini Chips: 1 Green, 1/2 Tsp

Preheat oven to 225° F. 2. Place zucchini slices in one layer between paper towels to help draw out liquid. 3. Line two large baking sheets with parchment paper. 4. Place zucchini slices on prepared baking sheets. 5. Brush zucchini with oil; sprinkle with salt. 6. Bake for 2 hours, or until golden brown and crispy. 7. Cool completely before serving.

2 large zucchini very thinly sliced,  1 Tbsp. olive oil,  ½ tsp. sea salt (or Himalayan salt)

Fixate 21 Day Zucchini Chips Recipe

NUTRITIONAL INFORMATION (per serving): Calories: 57 Total Fat: 4 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 298 mg Carbohydrates: 5 g Fiber: 2 g Sugars: 4 g Protein: 2 g



Fixate Chicken

Pineapple Chicken Skewers:  1/2 Green, 1/2 Purple, 1 Red

Soak bamboo skewers in water for 30 minutes. 2. Place chicken in resealable plastic bag (or container); add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate. 3. Preheat gas or charcoal grill on medium heat. 4. Place a piece of chicken, pineapple chunk, bell pepper, and onion onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with seven remaining skewers. Discard marinade that contained chicken. 5. Grill skewers on covered grill for 4 to 5 minutes on each side, or until chicken is no longer pink in the middle. 6. Serve immediately

8 bamboo skewers,  1 lb. raw chicken breast, boneless, skinless, cut into 16 1-inch pieces,  ¼ cup reduced-sodium tamari soy sauce, gluten-free 2 tsp. sesame oil,  2 tsp. grated fresh ginger,  1 (8-oz.) can pineapple chunks in juice, drained 1 medium red bell pepper cut into 16 1-inch chunks,  ½ large red onion cut into 16 1-inch chunks



NUTRITIONAL INFORMATION (per serving): Calories: 207 Total Fat: 5 g Saturated Fat: 1 g Cholesterol: 73 mg Sodium: 594 mg Carbohydrates: 12 g Fiber: 1 g Sugars: 9 g Protein: 25 g




Fixate Quinoa

Quinoa and Black Bean Salad: 1 Green, 2 Yellow, 1.5 TSP

1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend. 2. Slowly add oil, while whisking constantly. Set aside. 3. Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside. 4. Bring water to a boil in medium saucepan over high heat. 5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside. 6. Place cooled quinoa in a large bowl. Fluff with a fork. 7. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend. TIP: This salad is delicious when eaten immediately. It holds well, refrigerated, and can be eaten for 2 to 3 days.

1⁄3 cup fresh lime juice,  1 Tbsp. ground cumin,  1 Tbsp. sea salt (or Himalayan salt),  1⁄3 cup olive oil,  2 cans black beans, (15-oz. ea.) drained rinsed,  4½ tsp. red wine vinegar,  Ground black pepper (to taste; optional), 4 cups water 2 cups dry quinoa rinsed,  1 medium red bell pepper finely chopped,  1 medium orange bell pepper finely chopped, 1 medium yellow bell pepper finely chopped, 1 (10-oz.) bag frozen corn thawed,  1 bunch fresh cilantro finely chopped



NUTRITIONAL INFORMATION (per serving): Calories: 261 Total Fat: 8 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 578 mg Carbohydrates: 38 g Fiber: 8 g Sugars: 2 g Protein: 10 g



Fixate IceCream

Strawberry Ice cream: 1.5 Yellow

1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen. 2. Place banana and strawberries in blender (or food processor); cover. Blend until smooth. Add 1 to 2 Tbsp. almond milk, if needed, for creamier texture. 3. Serve immediately.

2 medium ripe bananas, cut into pieces 1 cup frozen strawberries, Unsweetened almond milk (optional)



Total Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Carbohydrates: 34 g Fiber: 5 g Sugars: 18 g Protein: 2 g


Fixate Soup

Roasted Vegetable Soup: 3 Green, 1/2 Yellow, 1/2 TSP

Preheat oven to 425° F. 2. Line two large baking sheets with foil. Set aside. 3. Combine squash, parsnips, carrots, onions, and bell pepper in a large bowl; mix well. 4. Add oil, thyme, ½ tsp. salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets. 5. Bake for 40 to 50 minutes, stirring twice, until tender and golden brown. 6. Place 4 cups broth and roasted vegetables in a blender or food processor, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth. 7. Cook vegetable mixture, remaining 2 cups broth, and hot sauce (if desired) in large saucepan over medium-low heat, stirring frequently, for 5 minutes, or until heated through. 8. Season with remaining ½ tsp. salt. 9. Serve immediately topped evenly with pumpkin seeds.

1 lb. butternut squash, peeled, seeded, cut into 1½-inch pieces 6 medium parsnips, peeled, cut into 1½-inch pieces 2 medium carrots, peeled, cut into 1½-inch pieces 2 medium onions, quartered 1 medium yellow (or orange) bell pepper, cut into 1½-inch pieces 1 Tbsp. olive oil 2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme) 1 tsp. sea salt (or Himalayan salt), divided use ½ tsp. ground black pepper 6 cups low-sodium organic vegetable broth, divided use 1 Tbsp. hot pepper sauce (like Tabasco) (to taste; optional) 6 tsp. raw pumpkin seeds



NUTRITIONAL INFORMATION (per serving): Calories: 163 Total Fat: 4 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 559 mg Carbohydrates: 30 g Fiber: 7 g Sugars: 9 g Protein: 4 g


Want MORE 21 Day Fix Recipes?  I just happen to have curated a list of 21 of my favourite 21 Day Fix Recipes! CLICK HERE

Best 21 Day Fix Recipes


BUY the FIXATE Cookbook now!

To buy in the USA

To buy in CANADA:


Love these recipes but don’t know what 21 Day Fix is?  ITS ON SALE!  Get The Challenge Pack NOW and get started on your 21 Day Fix Journey!  On sale in Canada and the US!




Want to be the first to know about the FIXATE cookbook when it is released?  Get your name on my updates list!




%d bloggers like this: