FIXATE: The 21 Day Fix Cookbook

Hey everyone! I know a lot of you have done the 21 Day Fix or 21 Day Fix Extreme and we are always looking for recipes to help boost our results and keep is interesting.

Creator of the 21 Day Fix Autumn Calabrese is releasing her cookbook called Fixate-it is complied of 101 recipes, it's a delicious approach to weight loss and nutrition. Each recipe lists the color-coded containers that go with each meal so you can stay on track with your program. The cookbook contains recipes for gluten-free, vegan, vegetarian and plaeo options!

When will it be released?

July 14th at the TeamBeachbody website

Is there an exclusive window for ordering?

Yes! There is an exclusive purchase window until August 6th, 2015. Then it will be released for purchase on Beachbody.com

What are some of the recipes that will be in the cookbook?

Quinoa and Black Bean Salad

Container Equivalent: 1 green, 2 yellow, 1 1/2 teaspoons
Serves 12 (1 C each) Prep Time: 30 minutes Cooking Time: 12 minutes
Ingredients:
1/3 C Fresh Lime Juice
1 Tbsp ground cumin
1 Tbsp sea salt (or Himalayan salt)
1/3 C olive oil
2 Cans Black Beans (15-oz ea.) Drained, rinsed
4 1/2 tsp red wine vinegar
Ground black pepper (to taste, optional)
4 C water
2 C 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

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.

Zucchini Chips

Container Equivalent: 1 green 1/2 teaspoon

Serves: 4 Prep Time 15 minutes   Cooking Time: 2 hours

Ingredients:

2 Large zucchini very thinly sliced

1 Tbsp olive oil

1/2 Tsp sea salt (or Himalayan salt)

Instructions:

1. Preheat oven to 225 degrees

2. Place zucchini slices in one layer between paper towels to help draw out liqud

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

Strawberry-Banana Ice Cream

Container Equivalents: 1 1/2 yellow

Serves: 2 (1/2 C each) Prep Time: 10 minutes Cooking Time: None

Ingredients:

2 Medium ripe bananas cut into pieces

1 C Frozen Strawberries 

Unsweetened almond milk (optional)

Instructions:

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.

For a few other recipes head over to the Beachbody Blog at ->> http://www.beachbody.com/beachbodyblog/wp-content/uploads/sites/9/2015/05/FIXATE-RECIPES.pdf