Fixate Cookbook Sneak Peek

I am so excited for the upcoming FIXATE Cookbook, 101 21 Day Fix approved recipes by Autumn Calabrese!!  It will be available July 14!  The timing is perfect for my next 21 Day Fix group which starts July 27 so you could have a new recipe book to enjoy as you go through the Fix and beyond!!  PLUS I am giving away 5 FIXATE Cookbooks to new challengers that join my July 27 group with a 21 Day Fix Challenge pack!

Here is a sneak peek of a few yummy recipes from the book.  They look so good!  If you are looking for additional recipes click on the Recipe tab above or check out my 21 Day Fix Recipe boards on Pinterest!

Pineapple Chicken Skewers
Serves: 4 (2 skewers each)
Prep Time: 20 min
Cook Time: 10 min
CONTAINER EQUIVALENTS PER SERVING:  1/2 green, 1/2 purple, 1 red

Ingredients:

• 8 bamboo skewers
• 1 lb chicken boneless, skinless chicken breast, cut into 16 1" pieces
• 1/4 cup reduced tamari sodium 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" chunks
• 1/2 large red onion, cut into 16 1" chunks

Directions:
1. Soak bamboo skewers in water for 30 mins.
2. Place chicken in resealable plastic bag or container and add soy sauce, oil and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
3. Preheat grill on medium heat.
4. Place piece of chicken, pineapple, red pepper and onion on skewer and repeat so there is two pieces of each on skewer.  Repeat with 7 remaining skewers.  Discard the marinade.
5. Grill skewers on covered grill for 4-5 on each side or until chicken is no longer pink.
6. Serve immediately.

Quinoa and Black Bean Salad
Serves: 12 (1 cup each)
Prep Time: 30 min
Cooking Time: 12 min
CONTAINER EQUIVALENTS PER SERVING: 1 green, 2 yellow, 1 1/2 tsp

Ingredients:

• 1/3 cup lime juice
• 1 tbsp ground cumin
• 1 tbsp sea salt
• 2 cups dry quinoa, rinsed
• 1 medium red bell pepper, finely chopped
• 1 medium orange pepper, finely chopped
• 1 medium yellow pepper, finely chopped
• 10 oz bag frozen corn, thawed
• 1 bunch fresh cilantro, finely chopped
• 1 tbsp olive oil
• 2 cans (15 oz) black beans, drained and rinsed
• 4 1/2 tsp red wine vinegar
• ground pepper to taste

Directions:
1. Combine lime juice, cumin and salt in bowl and whisk to blend.
2. Slowly add oil while whisking constantly.  Set aside.
3. In medium bowl, combine beans, vinegar and pepper, mix and set aside.
4. Bring water to boil in medium saucepan over high heat.
5. Add quinoa. Reduce heat to medium low, cook covered for 10-12 minutes or until water is absorbed.  Remove from heat and cool for 15-30 minutes.
6. Place cooled quinoa in large bowl and fluff with fork.
7. Add bell peppers, corn, cilantro and bean mixture and add dressing; toss to blend.