Fixate Cookbook Review

 

Introducing FIXATE: 101 recipes! Enjoy the foods you love and still lose weight with these color-coded, premeasured containers and the fixate^™ cookbook, Autumn Calabrese's very own collection of portion-controlled recipes. Use fixate^™ to cook delicious dishes and eat exactly the right amount each and every time with the precisely measured containers.

 

Who needs the Fixate Cookbook?

This book is magic for anyone who is super busy, has a job, school, family, friends, etc. and doesn’t want to spend a lot of time each week figuring out their meals.

 

Fixate is for people who…

• Are busy and need an alternative to eating same boring foods
• Vegetarians and Vegans
• People following a paleo lifestyle looking for new options
• Want great tasting food
• Need help with Meal Prep and meal planning
• Gluten-Free options
• Want easy, efficient meals

How does the food taste?

I've tried a few of the recipes so far and they are DELICIOUS!

 

Recipe Trial #1

Creamy Chicken Salad - The dressing for this salad is really simple to make and super yummy. I put mine on a bed of romaine lettuce and packed some inside of a whole wheat wrap for my hubby to take to lunch.

 

 

Recipe Trial #2

Mac & Cheese with Broccoli and Chicken: Good ol' comfort food from the Fixate cookbook. Healthy, inexpensive, extreme deliciousness in a bowl.

 

 

I bought whole wheat macaroni pasta, frozen broccoli, and a bag of cheese at Walmart for less than $4.00! The recipe makes 8 servings so it would be great for a family dinner or take the leftovers to lunch throughout the week.

 

How does this cookbook work with the 21 day FIX program?

The cookbook lists the equivalent of the colored container portions and nutritional information. The meals are balanced and assure that you have the proper portion control. The colored container system can be used with the 21 day FIX, Insanity MAX 30, and CIZE. The containers could also easily be used with any other workout program or daily routine.

 

Check out this video where Autumn explains Fixate:

How do I get the Fixate Cookbook?

You can get it directly by clicking HERE.

 
Need the containers, too? Just click on the picture below!

Overnight Pumpkin Pie Oatmeal

Overnight Pumpkin Pie Oatmeal

Ingredients:
1 cup steel cut oatmeal
3 cups water
1 cup canned pumpkin puree
1 tsp. pumpkin pie spice
1 tsp. cinnamon
2 tsp. vanilla extract

Put all of the ingredients in a glass bowl that will fit inside your crock pot.  Stir.  Place the bowl inside the crock pot and then fill the crock pot with water until the water comes up to the halfway mark on the glass bowl.  Set the crockpot on low for 6-8 hours.

Serve with pecans and pure maple syrup.

Notes:

• I made this at night and loved waking up to a hot breakfast!
• Using the glass bowl made the clean-up so much easier.  The oatmeal was done to perfection and the crock pot was still nice and clean.

3 ingredient cookies

Mmm... 2 ripe bananas, 1 cup oatmeal, chocolate chips. That's it. Mix everything together, bake at 350 for about 15-20 minutes, and you have yourself a yummy treat!

((*If you want to get fancy you can add in peanut butter, nuts, flax seed, craisins or your favorites!*))

Cauliflower Pizza Crust

 
Cauliflower Pizza Crust

 

Ingredients:
1 head of cauliflower
1/2 cup mozzarella cheese

1/4 Parmesan cheese
2 eggs (beaten)
oregano
salt
tomato sauce
pizza toppings

Directions:
Preheat oven to 400 degrees Fahrenheit.
Cut the head of cauliflower into florets.

Place the florets into a Vitamix blender or food processor.














Pulse the cauliflower until it looks like a rice















Transfer the cauliflower rice into a microwave safe dish.
Microwave for 5 minutes.


















Strain the cooked "rice" and dump it into a thin dish towel. You may want to let it cool first.
Wrap it up and squeeze as much water out of the cauliflower rice as possible.
The more water you squeeze out, the better your crust will stick together.

Put the drained rice into a medium sized bowl. 
Mix in the beaten eggs, mozzarella and Parmesan cheese, oregano and salt.

















Grease a baking sheet or use a pizza stone.
Form a crust shape with the cauliflower mixture.

















Make the sides a little higher to keep the toppings from falling off later.
Bake for about 35 minutes, or until golden brown.

















Add the sauce and toppings.

((We used turkey sausage, spinach, peppers, onion, bacon pieces, and fresh mozzarella cheese. You can add your favorites!))
















Cook for another 5-10 minutes or until cheese is melted to your liking and crust is firm.

Enjoy!












Tip: Make the cauliflower rice ahead of time and store it in the fridge until you are ready to bake!

Eggplant Parmesan

Eggplant Parmesan

Ingredients:
3/4 cup parmesan cheese
1/3 cup panko bread crumbs
1 tbsp. garlic powder
2 tsp. sea salt
3/4 tsp. black pepper
1/2 cup almond milk
1 eggplant (cut crosswise into 1/2 in slices)
1 1/2 cups red sauce
4 oz. mozzarella cheese, shredded
coconut oil
basil for garnish

Directions:
Preheat oven to 350 degrees F.

In a shallow bowl, combine the parmesan cheese, bread crumbs, garlic powder, salt, and pepper.  Place the milk in another shallow bowl.  Heat 3 to 4 tablespoons of oil, enough to coat the pan with a thin layer in a 10 or 12 in nonstick skillet over medium heat.

One at a time, dip the eggplant slices into the milk, then the bread-crumb mixture, pressing thoroughly to coat.  Place the finished slices in the hot pan and cook about 3 minutes per side, or until browned to your liking.  Transfer the finished slices to a 2-quart casserole dish, arranging them in two layers.  Top the eggplant layers with sauce.  Spread evenly.  Top the sauce with mozzarella cheese.  Sprinkle with basil.  Bake until the sauce is hot and the cheese is melted, about 20 minutes.

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole

Ingredients:

1 large cauliflower, cut into florets
1 tablespoon oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
2 cups marinara sauce
2 tomatoes (sliced)
½ medium onion, sliced
½ bell pepper, diced
½ cup mushrooms, sliced
2 garlic cloves, minced
1 ¼ cup mozzarella, shredded
chopped parsley, for topping

Instructions:

 

Preheat oven to 425 degrees.

Spray a large baking sheet with non-stick spray or grease with oil.

Season cauliflower with ½ teaspoon salt and ½ teaspoon black pepper and put it on the baking sheet. Roast for 20 minutes.

Remove cauliflower from oven.

In a bowl, add the marinara sauce to the cauliflower and mix to coat.

Set aside parsley, sliced tomato, and 1 cup of mozzarella cheese.

Add the onion, peppers, mushrooms, and garlic to the cauliflower and stir together with a wooden spoon until combined.

In a greased 8x8 baking pan, add the cauliflower mix and cover with 1 cup of cheese.

Top with tomato slices.

Reduce oven temp. to 350 degrees.

Bake for 25 minutes or until cheese is melted and golden brown.

Remove from oven, top with chopped parsley and serve.

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