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Tuesday, 30 June 2015

Fixate: New Cookbook by Autumn Calabrese



autumn calabrese fixate


The portion-control Queen is back with a huge announcement. Celebrity Trainer, Autumn Calabrese is once again about to debut another game-changing product to help you blast past your fitness and nutrition goals.


21 Day Fix creator Autumn Calabrese is releasing a 21 Day Fix – based cookbook called FIXATE. This cookbook takes her simple color-coded container portion control system and applies it to 101 of her favorite family recipes.
Each FIXATE recipe lists color-coded container equivalents and nutrition facts. Plus, FIXATE includes Paleo, gluten-free, vegan, and vegetarian recipes along with Autumn’s personal tips for preparing meals quickly, and stocking your kitchen with absolute must-haves.
She created the mega-popular 21 Day Fix and 21 Day Fix EXTREME.  And has now announced her new cookbook, Fixate.
Fixate will teach you how to make healthy, delicious meals that fit into your busy lifestyle. And every recipe includes container equivalents to use with 21 Day Fix, as well as nutritional information you can use with any Beachbody fitness program. 

What is included in the book?  

  • 101 portion-controlled recipes for everyone from vegans, vegetarians and those with special diets.  
  • 21- Day Fix Friendly recipes and give you many more options to keep using the containers.  
  • Recipes that are easy to follow and don't require gourmet-hours-in-the-kitchen instructions.  
  • All the container equivalents are listed and the nutritional elements listed as well. 
  • Each recipe includes a photo with detailed instructions. 
  • You’ll also get Autumn’s tips, even for organizing your pantry and grocery shopping.
  • Icons to each recipe that will let readers know if they are paleo, gluten-free, vegan and vegetarian.
  • A section for every possible meal you can imagine: simple breakfasts, on-the-go lunches, sit down dinners, soups, salads, as well as healthy snacks like kale chips and protein bars.

Autumn reached into her family history for inspiration. “My family was in the restaurant business, so I basically grew up in the kitchen,” she explains. “I was able to take my family’s recipes and make them healthier.”

“We took our time, tested the recipes and I love every single one of them,” she says with pride. “It’s not fancy cooking; there’s a variety of everyday go-to recipes and special recipes for special occasions.”
“This book is for everybody,” says Autumn. “You don’t have to be graduates of 21 Day Fix or 21 Day Fix EXTREME. You also don’t have to be a chef or great in the kitchen. It’s for anyone who wants to make healthier versions of the foods they love.”
Autumn insisted that all the “on-the-go” lunch recipes be easy and fast for working moms. “I based all of the lunches off leftovers from dinner and even breakfast,” she reveals. “I turned them into delicious, easy-to-make lunch recipes.” Autumn adds, “I also included a few of my favorite Shakeology recipes—even some Fix-approved skinny cocktails.”
And then there’s the desserts. “I have a big sweet tooth so I was really pleased with them,” she says. “I especially love the brownies (made with chick peas), peanut butter cookies and cake recipes, and the desserts are all gluten-free so absolutely everyone can enjoy them.

Click here to for a print-friendly PDF of 5 Fixate recipes!

Here is a taste of some of the recipes!


STRAWBERRY-BANANA ICE CREAM
SERVES: 2 ( 1 ⁄3 cup each)
Prep Time: 10 min.
Cooking Time: None
CONTAINER EQUIVALENTS (per serving): 1½ Yellow

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

Directions: 
Place banana in plastic bag; freeze for 4 hours, or until completely frozen.
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.
Serve immediately


ZUCCHINI CHIPS 
SERVES: 4
Prep Time: 15 min.
Cooking Time: 2 hrs.
CONTAINER EQUIVALENTS (per serving): 1 Green ½ Spoon.

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

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

Order here!

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