SYNC Cookbook Fixate and Mindset Menu Recipes
You are going to LOVE the SYNC cookbook, sis! Here on this page you’ll find all of the usually password-protected recipes that are deemed “Fixate,” in the off chance that you are NOT yet a Beachbody OnDemand subscriber. I’ve included them in week-to-week order for ease of use. You’re going to love these!
By the way, if you’d like access to HUNDREDS more recipes like these, reach out and we can get you set up with a Fixate membership!
Week 2:
Monday — Fixate Turkey Sloppy Joe’s
2 tsp. olive oil, divided use
1 lb. raw ground 93% lean turkey breast
3⁄4 cup chopped onion (approx. 1 medium)
3⁄4 cup chopped red bell pepper (approx. 1 medium)
2 cloves garlic, chopped
2 cups all-natural tomato sauce, no salt or sugar added
1 Tbsp. Worcestershire sauce, gluten-free
1 ½ tsp. hot pepper sauce
1 Tbsp. pure maple syrup
1⁄2 tsp. sea salt (or Himalayan salt)
1⁄4 tsp. ground black pepper
4 slices low-sodium sprouted whole-grain bread (like Ezekiel)
Finely chopped fresh parsley (for garnish; optional)
- Heat 1 tsp. oil in large skillet over medium heat.
- Add turkey; cook, stirring frequently to break up the turkey, for 8 to 10 minutes, or until the turkey is no longer pink.
- Heat remaining 1 tsp. oil in second large skillet over medium heat.
- Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add onion mixture, tomato sauce, Worcestershire sauce, hot pepper sauce, and maple syrup. Season with salt and pepper.
- Add turkey to tomato mixture. Mix well. Reduce heat to medium-low; gently boil, stirring occasionally, for 15 to 20 minutes, or until sauce has thickened.
- Place a slice of bread on each serving plate. Top evenly with turkey mixture (approx. 1 cup).
- Sprinkle each serving evenly with parsley before serving, if desired.
Tuesday — Fixate Steak Fajitas with Corn Tortillas and Guacamole
1 ½ tsp. olive oil
1 lb. raw flank steak, cut into 2-inch strips
2 medium bell peppers, cut into strips
1 cup sliced onion (approx. 1 medium)
1⁄2 tsp. + 1 pinch sea salt (or Himalayan salt), divided use
2 cloves garlic, finely chopped
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. crushed red pepper flakes (optional)
1⁄2 cup no sugar added salsa
8 (6-inch) corn tortillas, warm
1 Tbsp. chopped fresh cilantro (optional)
1 Tbsp. fresh lime juice
Nonstick cooking spray
- Heat oil in large nonstick skillet over medium-high heat.
- Add flank steak; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink. Set aside.
- Lightly coat a separate large nonstick skillet with cooking spray; bring to medium-high heat.
- Add bell peppers, onion, and 1 pinch salt; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent and peppers are tender.
- Add garlic to pepper mixture; cook, stirring frequently, for 1 minute.
- Add pepper mixture to flank steak.
- Add chili powder, cumin, red pepper flakes (if desired), and remaining 1⁄2 tsp. salt
- Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
- Combine yogurt, cilantro (if desired), and lime juice; mix well.
- Evenly top each tortilla with approx. 1/2 flank steak mixture.
RECIPE NOTE:
Green, red, or yellow bell peppers, or a combination, can be used to make the fajitas.
Thursday — Fixate Italian Meatballs Over Zoodles/Spaghetti Squash
1⁄2 cup gluten-free panko bread crumbs
1⁄2 cup unsweetened almond milk
2 tsp. olive oil
3⁄4 cup finely chopped onion (approx. 1 medium)
3 cloves garlic, finely chopped
1 lb. raw ground 93% lean turkey breast
2 large eggs, lightly beaten
1⁄4 cup finely chopped fresh parsley
1 tsp. dried oregano leaves
1⁄2 tsp. sea salt (or Himalayan salt)
1⁄2 tsp. ground black pepper
Parchment paper
Nonstick cooking spray
- Preheat oven to 425° F.
- Line large baking sheet with parchment paper, lightly coat with spray. Set aside.
- Place bread crumbs and almond milk in a small bowl. Set aside; soak for 10 minutes.
- Heat oil in medium skillet over medium-high heat.
- Add onion; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or wooden spoon.
- With clean wet hands, form turkey mixture into twenty-five, approximately 1-inch meatballs; arrange onto prepared baking sheet.
- Bake for 13 to 18 minutes, or until browned and cooked through.
Sunday — Fixate No Fuss Fish & Veggies
4 oz. raw cod
1 dash sea salt (or Himalayan salt), divided use
1 dash ground black pepper, divided use
1 clove garlic, sliced thin
1⁄2 cup chopped mixed vegetables (like bell peppers, onions, and tomatoes)
2 thin slices lemon, seeds removed
2 sprigs fresh herbs (like tarragon or dill)
1 tsp. extra-virgin organic coconut oil (optional)
1 Tbsp. dry white wine (like pinot grigio)
Parchment paper
- Preheat oven to 375o F.
- Season cod on both sides with 1 pinch salt and 1 pinch pepper.
- Place cod in the center of a 12 x 12-inch square of parchment paper. Top with garlic. Set aside.
- Season vegetables with remaining pinch salt and remaining pinch pepper; arrange on top of cod.
- Top vegetables with lemon and herbs; drizzle with oil and wine.
- Fold parchment in half over cod, crimp edges using overlapping 1⁄2-inch folds to form a tightly sealed half-moon shape.
- Place parchment packet on baking sheet. Bake for 12 minutes, or until cod is cooked through. A thermometer poked through the package into the thickest part of cod should read 145 degrees F.
- Place the packet directly onto a serving plate, cut top open, discard lemon and herbs; enjoy!
Week 3:
Monday — Fixate Chicken Tinga Tacos with Guacamole/Sliced Avocado
1 cup low-sodium organic chicken broth
1 tsp. unflavored gelatin (preferably from grass-fed cows)
1 Tbsp. olive oil
3⁄4 cup chopped onion (approx. 1 medium)
4 cloves garlic, finely chopped
1 cup all-natural tomato puree
1 Tbsp. chili powder
1 tsp. dried oregano leaves
2 bay leaves
2 canned chipotle chili peppers in adobo sauce, finely chopped
1 Tbsp. adobo sauce (sauce from the canned chipotle chili peppers in adobo sauce)
1 Tbsp. fresh lime juice
1 tsp. finely grated lime peel (lime zest)
3 cups shredded cooked chicken breast
1⁄4 tsp. sea salt (or Himalayan salt)
1⁄4 tsp. ground black pepper
8 (6-inch) corn tortillas
- Sprinkle broth with gelatin in a small bowl. Set aside.
- Heat oil in medium nonstick skillet over medium high heat until fragrant.
- Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add broth mixture, tomato puree, chili powder, oregano, bay leaves, chipotle chili peppers, adobo sauce, lime juice, lime peel, chicken, salt, and pepper. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 minutes, or until sauce is reduced by half.
- Remove bay leaves. Divide 3⁄4 cup (1 red) chicken mixture between two tortillas for each serving.
Tuesday: Fixate “Cheesy” Steak Skillet sans Cheese
1 Tbsp. + 1 tsp. ghee (organic grass-fed if possible), divided use
1 lb. raw beef skirt steak
1⁄2 tsp. + 1 dash sea salt (or Himalayan salt), divided use
1⁄2 tsp. + 1 dash ground black pepper, divided use
1 1/3 cups chopped onion (approx. 1 ½ medium)
4 cloves garlic, finely chopped
2⁄3 cup dry long-grain brown rice
12⁄3 cups low-sodium organic chicken broth
1 tsp. ground turmeric
1⁄2 tsp. ground paprika
1 ½ cups frozen cut green beans
1 ½ cups chopped carrot (approx. 3 medium)
- Heat 1 Tbsp. ghee in large heavy-bottomed (or cast iron) skillet over high heat until wisps of smoke begin to rise.
- Add steak; sear for 3 minutes on each side (for medium), or until deep brown. Remove steak from skillet and place on a plate. Season both sides of steak lightly with 1 dash salt and 1 dash pepper. Set aside.
- Heat remaining 1 tsp. ghee in same skillet over medium heat.
- Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add rice; cook, stirring frequently, for 3 to 5 minutes, or until rice begins to brown.
- Add broth, turmeric, paprika, remaining 1⁄2 tsp. salt, remaining 1⁄2 tsp. pepper, green beans, and carrots. Bring to a boil. Reduce heat to medium- low; gently boil, covered, for 45 minutes, or until rice is tender and liquid is almost completely absorbed.
- Slice steak thin, on the bias, against the grain.
- Remove lid from skillet; lightly fluff rice with a fork. Place sliced steak on top. Replace lid and let rest for 10 minutes.
Wednesday — Fixate Chicken Stuffed Peppers
4 medium bell peppers, cut in half, seeds removed
2 tsp. olive oil
1⁄4cup + 2 Tbsp. chopped onion (approx. 1⁄2 medium)
1 clove garlic, finely chopped
12 oz. raw chicken breast, boneless, skinless, cut into 3⁄4-inch pieces
1⁄2 tsp. chili powder
1⁄2 tsp. ground cumin
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
1⁄2 cup all-natural tomato sauce, no salt or sugar added
1 cup cooked quinoa
1⁄2 cup canned black beans, drained, rinsed
1⁄2 cup frozen corn kernels
3 Tbsp. chopped fresh cilantro, divided use
1 1/2 tsp. fresh lime juice
Hot pepper sauce (to taste; optional)
- Preheat oven to 375° F.
- Place bell peppers, skin side down, in large baking dish; set aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add chicken, chili powder, cumin, salt, and pepper; cook, stirring frequently, for 5 minutes, or until chicken is no longer pink.
- Add tomato sauce, quinoa, beans, and corn. Reduce heat to medium-low; cook, stirring occasionally, for 3 to 4 minutes, or until heated through.
- Add 2 Tbsp. cilantro and lime juice; mix well.
- Divide chicken mixture evenly between each bell pepper half; cover lightly with foil.
- Bake for 35 to 40 minutes, or until bell peppers are tender; remove foil.
- Sprinkle evenly with remaining 1 Tbsp. cilantro and hot sauce, if desired.
Thursday — Fixate Shrimp and Veggie Pasta
1⁄2 cup low-sodium organic chicken broth + 1 tsp. unflavored gelatin (preferably from grass-fed cows)
1 Tbsp. olive oil
4 cups halved cherry tomatoes
1⁄2 cup chopped onion (approx. 3⁄4 medium)
4 cloves garlic, finely chopped
1⁄2 tsp. sea salt (or Himalayan salt)
1⁄4 tsp. ground black pepper
1⁄4 tsp. crushed red pepper flakes
1⁄2 cup dry white wine
40 spears asparagus, cut into 1-inch pieces
3 cups raw medium shrimp, peeled and deveined (approx. 1 lb.)
2 cups cooked brown rice linguine
3⁄4 cup torn basil leaves
- Combine broth and gelatin. Set aside.
- Heat oil in large nonstick skillet over medium-high heat until fragrant.
- Add tomatoes, onion, garlic, salt, pepper, and pepper flakes; cook for 5 to 7 minutes, stirring frequently, or until tomatoes begin to soften.
- Add wine; cook, stirring frequently, for 2 to 3 minutes, or until wine has almost evaporated.
- Add asparagus and broth mixture. Bring to a boil; cook, stirring frequently, for 2 to 3 minutes.
- Add shrimp; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque, most liquid is absorbed, and a thick sauce has formed.
- Add linguini; cook, stirring frequently, for 1 to 2 minutes, or until pasta is heated through. Remove from heat.
- Add basil; serve immediately.
Week 4
Monday — Fixate Shepherd’s Pie
1 cup low-sodium organic beef broth + 1 tsp. unflavored gelatin (preferably from grass-fed cows)
1 Tbsp. olive oil
1 cup chopped onion (approx. 1 1⁄4 medium)
1⁄2 cup chopped carrots (approx. 1 medium)
1⁄2 cup chopped celery (approx. 11⁄2 medium stalks)
3 cloves finely chopped garlic
1 lb. raw extra-lean (92% lean or above) ground beef
2 Tbsp. all-natural tomato paste
1 Tbsp. Worcestershire sauce
1 tsp. dried thyme
1⁄2 tsp. sea salt (or Himalayan salt)
1⁄4 tsp. ground black pepper
2 cups frozen green beans
2 tsp. cornstarch (preferably GMO-free) + 2 tsp. water (combine to make
a slurry)
2 cups mashed sweet potatoes (see Recipe Notes for seasonings)
- Bring large saucepan of water to a boil over high heat.
- Preheat oven to 425o F.
- Combine broth and gelatin. Set aside.
- Heat oil in large skillet over medium-high heat.
- Add onion, carrots, and celery; cook, stirring frequently, for 3 to 5 minutes, or until tender.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add beef; cook, stirring frequently, for 4 to 5 minutes, or until lightly browned and cooked through.
- Add tomato paste; cook, stirring frequently, for 2 minutes.
- Add broth mixture, Worcestershire sauce, thyme, salt, pepper, and green beans. Bring to a boil. Reduce heat to low.
- Add cornstarch slurry; gently boil, stirring constantly, for 1 minute. Remove from heat. Set aside.
- Transfer beef mixture to 8 x 8-inch casserole dish. Top with sweet potatoes. Smooth to evenly cover. Bake for 20 to 25 minutes, or until sweet potatoes are lightly browned.
- Cut into 4 pieces (4 x 4-inches each); serve immediately.
Recipe Notes:
-This is a perfect way to use meal-prepped sweet potatoes.
-To make mashed sweet potatoes, cook 2 cups cubed sweet potatoes
in large pot of water for 10 to 15 minutes, or until soft; drain well. Combine sweet potatoes with 1⁄4 cup warm unsweetened almond milk, 1 tsp. ghee, 1⁄2 tsp. sea salt (or Himalayan salt), and 1⁄4 tsp. ground black pepper in a medium mixing bowl. Mash with potato masher (or back of a fork) until desired consistency is achieved.
-If your casserole dish is really full, place it on baking sheet before baking to catch any boil-over spills.
-Store leftovers in an airtight container and refrigerate for up to 5 days. You can also divide into individual portions and freeze for up to 3 months.
Tuesday — Fixate Mexican Chicken Tortilla Soup with Sliced Avocado sans Cheese
8 (6-inch) corn tortillas, divided use
2 tsp. olive oil
1⁄2 cup chopped onion (approx. 2⁄3 medium)
2 cups sliced celery (approx. 4 medium stalks)
2 cloves garlic, chopped
1 ½ cups chopped tomatoes (approx. 4 medium)
6 cups low-sodium organic chicken broth, divided use
3 cups chopped cooked chicken breast, boneless, skinless
1 ½ cups sliced carrots (approx. 3 medium)
1 tsp. dried Mexican oregano leaves
1 tsp. ancho chili powder
1⁄2 tsp. sea salt (or Himalayan salt)
1⁄2 tsp. ground black pepper
1⁄2 medium avocado, chopped
1⁄4 cup chopped fresh cilantro
Parchment paper
- Preheat oven to 350° F.
- Line large baking sheet with parchment paper.
- Place 4 tortillas on baking sheet. Bake for 8 to 10 minutes, or until toasted and crispy. Remove from oven. When cool, break into pieces. Set aside.
- Heat oil in large saucepan over medium heat.
- Add onion and celery; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add tomatoes; cook, stirring frequently, for 5 minutes, or until tomatoes are soft. Set aside.
- Add onion mixture, 2 cups broth, and half of toasted corn tortilla pieces to blender (or food processor); cover. Blend until smooth.
- Add blended mixture to large saucepan. Add remaining 4 cups broth, chicken, carrots, oregano, chili powder, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes, or until carrots are tender.
- Top each serving with 1⁄8 avocado, 1 (6-in.) corn tortilla, 1 Tbsp. chopped fresh cilantro.
Wednesday — Fixate Shrimp and Sausage Gumbo
2 Tbsp. ghee (organic grass-fed, if possible)
1 lb. raw turkey sausage links
1 cup chopped celery (approx. 2 ½ medium stalks)
2 cups chopped onion (approx. 22⁄3 medium)
1 cup chopped green bell pepper (approx. 11⁄3 medium)
5 cloves garlic, chopped
2 cups tomato puree
8 cups low-sodium organic chicken broth + 1 packet unflavored gelatin (preferably from grass-fed cows)
2 cups sliced, frozen okra
2 Tbsp. Cajun Rub (see separate recipe for Cajun Rub)
3 bay leaves
1 Tbsp. Worcestershire sauce
1⁄2 tsp. sea salt (or Himalayan salt)
1 ½ tsp. instant espresso powder
1⁄4 cup cornstarch (preferably GMO-free) + 1⁄4 cup water (combine to make a slurry)
1 lb. raw shrimp, peeled, deveined
- Heat ghee in large soup pot over medium-high heat, until fragrant.
- Add sausages; sear for approx. 5 minutes, turning frequently, until deep brown on all sides. Place on a paper towel-lined plate. Cool, slice into 1⁄4-inch rounds. Set aside.
- Add celery, onion, bell pepper, and garlic to same soup pot; cook over medium-high heat, stirring frequently, for 8 to 10 minutes, or until vegetables are very soft and brown.
- Add tomato puree; cook, stirring occasionally, for 8 to 10 minutes, or until it becomes very thick and darkens. (Don’t worry if it sticks and browns on the bottom of the pan, just don’t let it turn black.)
- Add broth mixture, okra, sliced sausage, Cajun Rub, bay leaves, Worcestershire sauce, salt, and espresso powder. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 30 minutes.
- Remove bay leaves. Add cornstarch slurry and shrimp. Bring back to a boil, stirring occasionally. Remove from heat. Cover and let sit for 10 minutes.
Thursday– Fixate Pineapple Chicken Skewers
1 lb. raw chicken breast, boneless, skinless, cut into 16 1-inch pieces
1⁄4 cup reduced-sodium tamari soy sauce
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
1⁄2 large red onion, cut into 16 1-inch chunks
8 bamboo skewers
Nonstick cooking spray
- Soak skewers in water for 30 minutes.
- 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.
- Preheat gas or charcoal grill on high heat.
- 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 leftover marinade.
- Lightly coat grill with cooking spray. Grill skewers in covered grill for 4 to 5 minutes on each side (if cooking on an open grill, cook for 6 to 8 minutes each side), or until chicken is no longer pink in the middle.
- Serve immediately.
Week 5:
Wednesday — Fixate Turkey Chili
2 tsp. extra-virgin organic coconut oil, melted
3⁄4 cup chopped onion (approx. 1 medium)
3⁄4 cup chopped green bell pepper (approx. 1 medium)
3⁄4 cup chopped red bell pepper (approx. 1 medium)
2 cloves garlic, finely chopped
1 lb. cooked 93% lean ground turkey breast
2 cans (15-oz. each) kidney beans, drained, rinsed
2 cans (15-oz. each) organic diced tomatoes, no salt added
1 cup red wine
1 Tbsp. chili powder
1⁄2 tsp. sea salt (or Himalayan salt)
2 tsp. crushed red pepper flakes (optional)
8 tsp. crumbled goat cheese
Chopped fresh cilantro (garnish)
- Heat oil in large saucepan over medium-high heat.
- Add onion and bell peppers; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add turkey, beans, tomatoes (with liquid), wine, chili powder, salt, and red pepper (if desired). Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.
- Evenly divide between eight serving bowls; top each with cilantro and 1 tsp. cheese.
Week 6:
Sunday — Fixate Balsamic Chicken and Mushrooms
1/4 cup balsamic vinegar
1 Tbsp. honey
1 Tbsp. whole-grain mustard
2 tsp. minced garlic
1 tsp. finely chopped rosemary
4 (4 oz each) boneless skinless chicken breasts
1 tsp. sea salt
1/2 black pepper
2 tsp. ghee or butter
1 pkg. baby belly mushrooms
- Combine vinegar, honey, mustard, garlic, and rosemary in a small bowl: whisk until blended. Set aside.
- Sprinkle each side of the chicken breast with salt and pepper, set aside.
- Melt butter in a large skillet over high heat.
- Add chicken; cook for 2 minutes on each side, or until brown. Reduce heat to medium.
- Add vinegar mixture: cook, turning chicken every few minutes, for 4 -5 minutes or until chicken is cooked through and sauce is reduced and thickened. Meanwhile, add 1 pkg. baby bella mushrooms to cook down in the sauce with the chicken.
Week 7:
Monday –> Fixate Chicken Piccata
1⁄2 cup low-sodium organic chicken broth + 1 tsp. gelatin (preferably from grass-fed cows)
4 (4-oz. each) raw chicken breasts, boneless, skinless, cut in half lengthwise to create thin cutlets
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1⁄4 cup all-purpose flour, gluten-free
1 Tbsp. + 1 tsp. ghee (organic grass-fed, if possible)
1⁄4 cup fresh lemon juice
2 Tbsp. capers (in brine), drained
1⁄4 cup chopped parsley
- Sprinkle broth with gelatin. Set aside.
- Sprinkle each chicken cutlet on each side with salt and pepper, if desired. Dredge each side in flour. Set aside.
- Melt ghee in large skillet over medium-high heat.
- Add chicken cutlets; cook for 3 minutes on each side. (You might have
to cook the chicken in multiple batches to avoid overcrowding the pan. If that’s necessary, you may need to divide your ghee.) Remove chicken to a plate lined with a paper towel. Set aside. - Reduce heat to medium. Add lemon juice, broth mixture, and capers; gently boil for 3 to 4 minutes, or until sauce has reduced by half.
- Return chicken cutlets to skillet; gently boil for 2 minutes on each side, or until liquid in pan has become a thick glaze.
- Garnish with parsley and serve.
Tuesday — Fixate Poke Bowl
4 oz. chopped raw ahi tuna, sushi-grade
1 Tbsp. finely chopped onion
1 Tbsp. sliced green onion
2 tsp. reduced-sodium tamari soy sauce
1⁄2 tsp. sesame oil
1⁄2 tsp. sesame seeds
1⁄2 tsp. hot pepper sauce (preferably Sriracha) (optional)
1 cup mixed lettuce greens
1⁄2 cup cooked brown rice
1⁄4 cup sliced cucumber
1⁄4 medium avocado, sliced
2 Tbsp. FIXATE Mango Lime Dressing (see separate recipe for FIXATE Mango Lime Dressing)
- Combine tuna, onion, green onion, soy sauce, oil, sesame seeds, and pepper sauce (if desired) in a small mixing bowl; mix well. Set aside.
- Layer lettuce, rice, cucumber, avocado, and tuna mixture in a serving bowl. 3. Drizzle with dressing. Serve immediately.
Fixate Mango Lime Dressing
1 cup mango, peeled, cored, chopped (approx. 1 medium)
2 Tbsp. fresh lime juice
2 Tbsp. sesame oil
2 Tbsp. cold water
1 Tbsp. honey
1 tsp. finely grated lime peel (lime zest)
1⁄2 tsp. hot pepper sauce
1⁄4 tsp. sea salt (or Himalayan salt)
- Combine mango, lime juice, oil, water, honey, peel, pepper sauce, and salt in a blender; cover. Blend until smooth.
Thursday — Fixate Buffalo Chicken Salad
3 cups cooked chopped chicken breast
1⁄4 cup FIXATE Buffalo Sauce (see separate recipe for FIXATE Buffalo Sauce)
3 cups coarsely chopped romaine lettuce
1⁄2 cup matchstick-sized carrot pieces (approx. 2 medium)
1⁄2 cup matchstick-sized celery pieces (approx. 1 medium)
Mother Raw dairy-free Ranch dressing
- Combine chicken and buffalo sauce in a medium bowl; mix well. Set aside.
- Combine lettuce, carrots, celery, and ranch dressing in a large bowl; toss gently to blend.
- Divide lettuce mixture evenly (approx. 1 cup each) between four serving plates. Top evenly with chicken (approx. 3⁄4 cup each).
Fixate Buffalo Sauce
3⁄4 cup hot pepper sauce
2 Tbsp. + 2 tsp. ghee (organic grass-fed, if possible)
1⁄2 cup water
1⁄4 tsp. sea salt (or Himalayan salt)
1⁄2 tsp. garlic powder
1⁄2 tsp. onion powder
1⁄2 tsp. ground smoked paprika
2 tsp. cornstarch (preferably GMO- free) + 2 tsp. water (combine to make a slurry)
- Combine hot sauce, ghee, water, salt, garlic powder, onion powder, and paprika in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium; gently boil, stirring constantly, for 1 minute.
- Add cornstarch slurry; cook, whisking constantly, for 1 minute, or until thickened.
Friday: Fixate Egg Drop Soup
2 cups low-sodium organic chicken broth
2 tsp. unflavored gelatin (preferably from grass-fed cows)
1⁄2 cup sliced shiitake mushrooms
3⁄4 tsp. reduced-sodium tamari soy sauce
1⁄4 tsp. ground ginger (or 1 Tbsp. grated fresh ginger)
1 dash ground white (or black) pepper
2 tsp. cornstarch (preferably GMO-free) + 2 tsp. water (combine to make
a slurry)
1 large egg (lightly beaten)
2 Tbsp. sliced green onions (approx. 1 medium)
- Sprinkle broth with gelatin in small saucepan. Let sit for 5 minutes.
- Add mushrooms, soy sauce, ginger, and pepper. Bring to a gentle boil over medium heat, stirring occasionally.
- Whisk together cornstarch and water in a small bowl to make a slurry. Add slurry to mushroom mixture; gently boil for 1 to 2 minutes, or until mixture slightly thickens.
- Stir mixture in one direction while slowly adding beaten egg. Egg will spread and feather. Remove from heat.
- Add green onion; serve immediately.
Saturday — Fixate Southwest Scramble Breakfast Bowl
2 medium poblano chilies
3 large eggs
4 large egg whites (1⁄2 cup)
1 tsp. chili powder
1⁄2 tsp. ground cumin
1⁄4 tsp. sea salt (or Himalayan salt)
2 tsp. olive oil
3⁄4 cup finely chopped onion (about 1 medium)
1 cup finely chopped red potato (about 2 medium)
2 Tbsp. water
1⁄2 cup salsa
2 Tbsp. finely chopped fresh cilantro
1⁄2 medium ripe avocado, sliced
- Preheat oven to broil.
- Place chilies on baking sheet, lightly coat with spray. Broil for 5 to 8 minutes on each side, turning occasionally. Chilies will be blistered all over, but not burned.
- Place chilies in resealable plastic bag (or covered bowl) until cool enough to handle. Pull off loose skin and discard skin, stem, and seeds. Coarsely chop. Set aside.
- Combine eggs and egg whites in a medium bowl; whisk to blend.
- Season with chili powder, cumin, and salt. Set aside.
- Heat oil in nonstick skillet over medium-high heat.
- Add onion and potato; cook, stirring frequently, for 2 to 3 minutes.
- Add water; cook, stirring frequently for 6 to 7 minutes, or until onion is translucent and potato is soft.
- Add egg mixture and chilies. Mix well; cook slowly, over medium-low heat, stirring frequently, for 3 to 6 minutes, or until eggs are set.
- Divide evenly between two serving plates. Top each with 1⁄4 cup salsa, 1 Tbsp. cilantro, and 1⁄4 avocado.
Sunday — Fixate Italian Sausage and Peppers
1 lb. raw 93% lean ground turkey
6 cloves garlic, 3 cloves finely chopped, 3 cloves thinly sliced, divided use
1 Tbsp. ground paprika
2 tsp. cold water
1 1⁄4 tsp. sea salt (or Himalayan salt), divided use
3⁄4 tsp. ground black pepper, divided use
1⁄2 tsp. fennel seeds
1⁄2 tsp. crushed red pepper flakes (optional)
3 cups matchstick-sized bell pepper pieces (approx. 4 1⁄2 medium)
1 cup matchstick-sized onion pieces (approx. 1 1⁄2 medium)
1 Tbsp. olive oil
2 Tbsp. finely chopped fresh basil (for garnish; optional)
Parchment paper
- Preheat oven to 450° F.
- Line baking sheet with parchment paper. Set aside.
- Combine turkey, chopped garlic, paprika, water, 1 tsp. salt, 1⁄2 tsp. pepper, fennel, and pepper flakes (if desired) in a large bowl; mix well with clean hands.
- Form sausage into 12 small patties and place on half of prepared pan.
- Combine bell peppers, onions, sliced garlic, oil, remaining 1⁄4 tsp. salt, and remaining 1⁄4 tsp. pepper in a large bowl; mix well.
- Arrange bell pepper mixture on the other half of prepared pan.
- Bake for 15 to 20 minutes, stirring bell pepper mixture after 10 minutes, or until sausage is cooked through and bell peppers are tender-crisp.
- Garnish with basil (if desired) and enjoy!
Week 8:
Friday — Fixate Chinese Meatballs
1 lb. 4 oz. raw 93% lean ground turkey
1⁄2 cup gluten-free panko bread crumbs
1⁄2 cup unsweetened almond milk
3 Tbsp. sliced green onion
2 Tbsp. reduced-sodium tamari soy sauce
1 Tbsp. sesame oil, toasted
1 large egg, lightly beaten
1 tsp. garlic powder
1 tsp. ground ginger
1⁄4 tsp. sea salt (or Himalayan salt)
1⁄4 tsp. ground black pepper
Nonstick cooking spray
- Preheat oven to 450° F.
- Lightly coat baking sheet with spray. Set aside.
- Combine turkey, bread crumbs, almond milk, green onion, soy sauce, oil, egg, garlic powder, ginger, salt, and pepper in a large mixing bowl; mix well with clean hands until thoroughly combined. (Do not overmix, as that will make the meatballs tough.)
- Roll into twelve meatballs (approximately 1⁄4 cup each). Place on prepared pan.
- Bake for 15 to 18 minutes, rotating pan after 8 minutes, or until meatballs are cooked through.
Saturday — Fixate Sheet Pan Sausage & Peppers
1 lb. raw 93% lean ground turkey
6 cloves garlic, 3 cloves finely chopped, 3 cloves thinly sliced, divided use
1 Tbsp. ground paprika
2 tsp. cold water
1 1⁄4 tsp. sea salt (or Himalayan salt), divided use
3⁄4 tsp. ground black pepper, divided use
1⁄2 tsp. fennel seeds
1⁄2 tsp. crushed red pepper flakes (optional)
3 cups matchstick-sized bell pepper pieces (approx. 4 1⁄2 medium)
1 cup matchstick-sized onion pieces (approx. 1 1⁄2 medium)
1 Tbsp. olive oil
2 Tbsp. finely chopped fresh basil (for garnish; optional)
Parchment paper
- Preheat oven to 450° F.
- Line baking sheet with parchment paper. Set aside.
- Combine turkey, chopped garlic, paprika, water, 1 tsp. salt, 1⁄2 tsp. pepper, fennel, and pepper flakes (if desired) in a large bowl; mix well with clean hands.
- Form sausage into 12 small patties and place on half of prepared pan.
- Combine bell peppers, onions, sliced garlic, oil, remaining 1⁄4 tsp. salt, and remaining 1⁄4 tsp. pepper in a large bowl; mix well.
- Arrange bell pepper mixture on the other half of prepared pan.
- Bake for 15 to 20 minutes, stirring bell pepper mixture after 10 minutes, or until sausage is cooked through and bell peppers are tender-crisp.
- Garnish with basil (if desired) and enjoy!
Sunday: Balsamic Chicken with Mushrooms & Roasted Baby Potatoes
1/4 cup balsamic vinegar
1 Tbsp. honey
1 Tbsp. whole-grain mustard
2 tsp. minced garlic
1 tsp. finely chopped rosemary
4 (4 oz each) boneless skinless chicken breasts
1 tsp. sea salt
1/2 black pepper
2 tsp. ghee or butter
1 pkg. baby bella mushrooms
1 small bag baby red potatoes
- Combine vinegar, honey, mustard, garlic, and rosemary in a small bowl: whisk until blended. Set aside.
- Sprinkle each side of the chicken breast with salt and pepper, set aside.
- Melt butter in a large skillet over high heat.
- Add chicken; cook for 2 minutes on each side, or until brown. Reduce heat to medium.
- Add vinegar mixture: cook, turning chicken every few minutes, for 4 -5 minutes or until chicken is cooked through and sauce is reduced and thickened. Meanwhile, add baby bella mushrooms to sauce to cook down alongside chicken.
- Slice baby red potatoes and place on cookie sheet. Spray with olive oil spray and sprinkle with sea salt. Bake at 400 degrees until roasted.
Week 9:
Monday — Fixate Slow-Cooked Chicken in Wine Sauce
2 Tbsp. olive oil
1⁄2 cup shiitake mushrooms, sliced
1⁄2 cup carrots, peeled, cut into 1-inch pieces (approx. 2 medium carrots)
3 cups thinly sliced red onion (approx. 1 1⁄2 large)
4 cloves garlic, sliced
1⁄4 cup brandy (optional)
3 lbs. raw chicken breast and thighs, boneless, skinless
1 cup Burgundy wine
1 1⁄2 cups low-sodium organic chicken broth
8 sprigs fresh thyme (or 1 tsp. dried thyme)
1⁄4 tsp. sea salt (or Himalayan salt)
1 tsp. ground black pepper
1 smoked ham hock (optional)
2 Tbsp. cornstarch (preferably GMO-free) + 2 Tbsp. water (combine to make a slurry)
- Heat oil in large skillet over high heat for 1 to 2 minutes, or until first wisp of smoke rises.
- Add mushrooms; cook, stirring frequently, for 3 to 5 minutes, or until edges begin to brown.
- Push mushrooms to sides of pan, lower heat to medium. Add carrots, onion, and garlic; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
- Deglaze pan with brandy (if desired); cook, stirring frequently, for 1 to 2 minutes, or until pan is almost dry. Add contents of pan to 5-quart slow cooker.
- Add chicken, wine, broth, thyme, salt, pepper, and ham hock (if desired) to slow cooker; cover. Cook on low for 6 hours.
- Remove ham hock and thyme sprigs. Add cornstarch slurry; increase temperature to high, cook for 20 to 30 minutes, or until thickened.
Tuesday — Fixate Steak Fajitas sans Greek yogurt sauce
1 ½ tsp. olive oil
1 lb. raw flank steak, cut into 2-inch strips
2 medium bell peppers, cut into strips
1 cup sliced onion (approx. 1 medium)
1⁄2 tsp. + 1 pinch sea salt (or Himalayan salt), divided use
2 cloves garlic, finely chopped
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. crushed red pepper flakes (optional)
1⁄2 cup Salsa
8 (6-inch) corn tortillas, warm
1⁄4 cup reduced-fat (2%) plain Greek yogurt
1 Tbsp. chopped fresh cilantro (optional)
1 Tbsp. fresh lime juice
Nonstick cooking spray
- Heat oil in large nonstick skillet over medium-high heat.
- Add flank steak; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink. Set aside.
- Lightly coat a separate large nonstick skillet with cooking spray; bring to medium-high heat.
- Add bell peppers, onion, and 1 pinch salt; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent and peppers are tender.
- Add garlic to pepper mixture; cook, stirring frequently, for 1 minute.
- Add pepper mixture to flank steak.
- Add chili powder, cumin, red pepper flakes (if desired), and remaining 1⁄2 tsp. salt
- Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
- Evenly top each tortilla with approx. 1/2 flank steak mixture.
RECIPE NOTE:
Green, red, or yellow bell peppers, or a combination, can be used to make the fajitas.
Wednesday — Fixate Zucchini Noodle Bowl sans Dairy
3 cups spiralized zucchini (approx. 3 medium)
1 cup halved grape tomatoes
8 slices cooked turkey bacon, chopped
4 large hard-boiled eggs, chopped
1 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh basil
1⁄2 tsp. onion powder
1⁄4 tsp. sea salt (or Himalayan salt)
1⁄4 tsp. ground black pepper
- Combine zucchini, tomatoes, turkey bacon, eggs, oil, lemon juice, basil, onion powder, salt, and pepper in a large mixing bowl; toss to blend.
- Serve immediately.
Friday –> Fixate Shrimp and Veggie Pasta
1⁄2 cup low-sodium organic chicken broth + 1 tsp. unflavored gelatin (preferably from grass-fed cows)
1 Tbsp. olive oil
4 cups halved cherry tomatoes
1⁄2 cup chopped onion (approx. 3⁄4 medium)
4 cloves garlic, finely chopped
1⁄2 tsp. sea salt (or Himalayan salt)
1⁄4 tsp. ground black pepper
1⁄4 tsp. crushed red pepper flakes
1⁄2 cup dry white wine
40 spears asparagus, cut into 1-inch pieces
3 cups raw medium shrimp, peeled and deveined (approx. 1 lb.)
2 cups cooked brown rice linguine
3⁄4 cup torn basil leaves
- Combine broth and gelatin. Set aside.
- Heat oil in large nonstick skillet over medium-high heat until fragrant.
- Add tomatoes, onion, garlic, salt, pepper, and pepper flakes; cook for 5 to 7 minutes, stirring frequently, or until tomatoes begin to soften.
- Add wine; cook, stirring frequently, for 2 to 3 minutes, or until wine has almost evaporated.
- Add asparagus and broth mixture. Bring to a boil; cook, stirring frequently, for 2 to 3 minutes.
- Add shrimp; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque, most liquid is absorbed, and a thick sauce has formed.
- Add linguini; cook, stirring frequently, for 1 to 2 minutes, or until pasta is heated through. Remove from heat.
- Add basil; serve immediately.
Sunday Fixate Chicken Teriyaki Casserole
3 Tbsp. coconut sugar
2 Tbsp. rice vinegar
1⁄2 cup Liquid Aminos
1⁄4 cup water
1 tsp. sesame oil
1 clove garlic, finely chopped
1⁄2 tsp. ground ginger
2 tsp. cornstarch (preferably GMO-free) + 2 tsp. water (combine to make
a slurry)
2⁄3 cup dry brown rice
1 1⁄2 cups boiling water
1 lb. 4 oz. raw 1-inch cubed chicken breast, boneless, skinless
1 cup sliced carrots (approx. 2 medium)
1 cup matchstick-sized pieces red bell pepper (approx. 1 medium)
1 cup broccoli florets
1 cup sliced onion (approx. 1 medium)
- Preheat oven to 375° F.
- To make teriyaki sauce, heat sugar and vinegar to a boil in small saucepan over medium heat; gently boil, stirring frequently, for 3 to 5 minutes, or until mixture reduces to a thick syrup.
- Add aminos, water, oil, garlic, and ginger. Bring to a boil. Reduce heat to medium-low.
- Whisk together cornstarch and water in a small bowl to make a slurry. Add cornstarch slurry to soy sauce mixture; cook, whisking frequently, for 1 minute, or until slightly thickened. Set aside.
- Add rice to large casserole dish (or Dutch oven). Add water and half of teriyaki sauce; cover. Bake for 45 minutes.
- While rice is baking, combine chicken, carrots, bell pepper, broccoli, onion, and remaining teriyaki sauce in a large bowl; toss gently to blend. Set aside.
- Add chicken mixture to rice mixture; cover. Bake for an additional 30 minutes.
Week 10:
Monday — Fixate “Cheesy” Steak Skillet sans cheese
1 Tbsp. + 1 tsp. ghee (organic grass-fed if possible), divided use
1 lb. raw beef skirt steak
1⁄2 tsp. + 1 dash sea salt (or Himalayan salt), divided use
1⁄2 tsp. + 1 dash ground black pepper, divided use
11⁄3 cups chopped onion (approx. 1 1⁄2 medium)
4 cloves garlic, finely chopped
2⁄3 cup dry long-grain brown rice
12⁄3 cups low-sodium organic chicken broth
1 tsp. ground turmeric
1⁄2 tsp. ground paprika
1 1⁄2 cups frozen cut green beans
1 1⁄2 cups chopped carrot (approx. 3 medium)
- Heat 1 Tbsp. ghee in large heavy-bottomed (or cast iron) skillet over high heat until wisps of smoke begin to rise.
- Add steak; sear for 3 minutes on each side (for medium), or until deep brown. Remove steak from skillet and place on a plate. Season both sides of steak lightly with 1 dash salt and 1 dash pepper. Set aside.
- Heat remaining 1 tsp. ghee in same skillet over medium heat.
- Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add rice; cook, stirring frequently, for 3 to 5 minutes, or until rice begins to brown.
- Add broth, turmeric, paprika, remaining 1⁄2 tsp. salt, remaining 1⁄2 tsp. pepper, green beans, and carrots. Bring to a boil. Reduce heat to medium- low; gently boil, covered, for 45 minutes, or until rice is tender and liquid is almost completely absorbed.
- Slice steak thin, on the bias, against the grain.
- Remove lid from skillet; lightly fluff rice with a fork. Place sliced steak on top. Replace lid and let rest for 10 minutes
Week 11:
Monday — Fixate Spaghetti Squash Boats sans Cheese
1⁄4 cup low-sodium organic chicken broth
1⁄4 tsp. unflavored gelatin (preferably from grass-fed cows)
1 medium spaghetti squash, cut in half lengthwise, seeded (approx. 3 lbs.)
1 dash + 1⁄4 tsp. sea salt (or Himalayan salt), divided use
1 dash + 1⁄4 tsp. ground black pepper, divided use
3⁄4 cup coarsely chopped onion (approx. 1 medium), divided use
2 cloves garlic
2 small Roma tomatoes, cut 1 into quarters, remove seeds from 1 and chop, divided use
1 tsp. fresh lime juice
1⁄2 tsp. finely grated lime peel (lime zest)
2 tsp. raw honey
1 Tbsp. semisweet (or dark) chocolate chips
2 tsp. pumpkin seeds
1 canned chipotle chili pepper in adobo sauce
1 Tbsp. adobo sauce (sauce from the canned chipotle chili pepper in adobo sauce)
1 1⁄2 tsp. chili powder
1⁄2 tsp. ground smoked paprika
1⁄4 tsp. ground coriander
1⁄4 tsp. ground cumin
2 tsp. ghee (organic grass-fed, if possible)
1 lb. raw chicken breast, boneless, skinless, cut into 1⁄2-inch cubes
1⁄2 cup chopped bell pepper (approx. 2⁄3 medium)
2 Tbsp. chopped cilantro
Parchment paper
Olive oil cooking spray
- Preheat oven to 400 F.
- Line large baking sheet with parchment paper. Set aside.
- Sprinkle broth with gelatin in a small bowl. Set aside.
- Lightly coat squash with spray. Season with 1 dash salt and 1 dash pepper. Place face-down on prepared baking sheet. Bake for 38 to 40 minutes, or until flesh is fork tender.
- While squash is baking, place 1⁄2 cup onion, garlic, quartered tomato, lime juice, lime peel, honey, chocolate chips, seeds, chipotle pepper, adobo sauce, chili powder, paprika, coriander, cumin, remaining 1⁄4 tsp. salt, and remaining 1⁄4 tsp. pepper in blender; cover. Blend until smooth paste forms.
- Heat ghee in large nonstick skillet over medium-high heat.
- Add blended onion mixture. Bring to a gentle boil; gently boil, stirring frequently, for 10 minutes.
- Add broth mixture; whisk to blend.
9. Add chicken. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 13 to 15 minutes, or until chicken is cooked through and sauce has reduced to the consistency of barbecue sauce. Set aside.
- When squash is cool enough to handle, use a fork to scrape flesh into stringy noodles.
- Heat oven to broil.
- Add half chicken mixture to each squash half, top each evenly with 1⁄4 cup onion, chopped tomato, and bell pepper. Broil on high for 5 minutes, or until top is lightly browned.
- Garnish evenly with cilantro. Divide contents of squash halves equally between six plates and enjoy!
Tuesday — Fixate Caribbean Banana Curry
1 tsp. extra-virgin organic coconut oil
1⁄2 large banana, sliced thin
2 Tbsp. chopped onion
1 clove garlic, finely chopped
1 tsp. curry powder
1⁄4 tsp. ground ginger
1⁄2 tsp. coconut sugar
1 pinch sea salt (or Himalayan salt)
1 pinch ground black pepper
3⁄4 cup chopped cooked chicken breast
1 tsp. fresh lime juice
1⁄2 tsp. finely grated lime peel (lime zest)
1⁄2 cup low-sodium organic chicken broth
- Heat oil in large nonstick skillet over medium-high heat.
- Add banana, onion, and garlic; cook, stirring frequently, for 5 to 7 minutes, or until banana has broken down into a thick, caramelized paste.
- Add curry powder, ginger, sugar, salt, and pepper; cook, stirring constantly, for 1 minute.
- Add chicken, lime juice, lime peel, and broth. Bring to a gentle boil; gently boil, stirring frequently, for 3 to 4 minutes, or until sauce is thick.
Thursday — Fixate De-Stress Lettuce Wraps
2 Tbsp. Liquid Aminos
3 Tbsp. water
1 tsp. rice vinegar
1 Tbsp. coconut sugar
1⁄2 tsp. garlic powder, divided use
1⁄2 tsp. ground ginger
1 tsp. cornstarch (preferably GMO-free) + 1 tsp. water (combine to make a slurry)
1 lb. salmon fillet, skinless, pin bones removed
1⁄4 cup coconut oil
56 whole unsalted peanuts
1⁄4 tsp. sea salt
1⁄4 tsp. ground smoked paprika
8 leaves butter lettuce (or Bibb lettuce)
1 cup red bell pepper, cut into matchstick-sized pieces
1 cup seedless cucumber, cut into matchstick-sized pieces Fresh cilantro leaves (for garnish; optional)
- Preheat oven to 375° F. Line a baking sheet with parchment paper; set aside.
- To make glaze, place a small saucepot over medium heat; add aminos, water, vinegar, sugar, 1⁄4 tsp. garlic powder, and ginger. Bring to a gentle boil.
- Stir in cornstarch slurry and continue to stir until sauce thickens, about 30 seconds.
- Brush salmon all over with glaze, place on prepared baking sheet, and bake, 14 to 16 minutes, until cooked through.
- While salmon bakes, heat oil in a medium skillet over medium heat. Add peanuts and cook, stirring often, until golden brown, about 5 minutes. (Lower heat if necessary so peanuts don’t burn.)
- Use a slotted spoon to transfer peanuts to a bowl lined with paper towels; toss with salt, remaining 1⁄4 tsp. garlic powder, and paprika; set aside.
- To assemble wraps, place two lettuce leaves on each plate, top each leaf with 2 oz. salmon, 2 Tbsp. bell pepper, 2 Tbsp. cucumber, and 7 peanuts; garnish with cilantro (if desired). Serve immediately.
Friday — Fixate Spicy Cauliflower Bites with Chicken
6 cups cauliflower florets (approx. 1 lb.)
1⁄2 tsp. sea salt (or Himalayan salt), divided use
1⁄4 cup hot pepper sauce
2 Tbsp. + 2 tsp. rice vinegar
1 tsp. chili powder
1 dash ground smoked paprika
1⁄4 tsp. garlic powder
1⁄4 tsp. onion powder
1⁄2 tsp. pure maple syrup
1⁄2 tsp. Worcestershire sauce, gluten-free, vegan
1 Tbsp. organic grass-fed butter
1 1⁄2 tsp. cornstarch (preferably GMO- free) + 11⁄2 tsp. water (combine to make a slurry)
Nonstick cooking spray
- Preheat oven to 350° F.
- Lightly coat large baking sheet with spray.
- Place cauliflower on baking sheet. Coat cauliflower lightly with spray. Season evenly with 1⁄4 tsp. salt.
- Bake for 20 minutes, or until tender-crisp.
- While cauliflower is baking, combine hot sauce and vinegar in medium saucepan.
- Add chili powder, paprika, garlic powder, onion powder, maple syrup, Worcestershire sauce, butter, and remaining 1⁄4 tsp. salt; whisk to blend.
- Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 5 minutes, or until thickened. Set aside.
- Add cornstarch slurry, whisk until combined.
- Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.
- Return cauliflower to oven. Bake for 5 minutes.
- Remove from oven, transfer cauliflower to plate lined with paper towels to drain.
- Serve 1 cup hot cauliflower mixture with 1 Tbsp. Lemon Garlic Sauce for each serving.
Saturday — Fixate Sweet Potato Hash
3 cups chopped fresh kale
1 medium onion, chopped
1 medium red bell pepper, chopped
1 cup 1⁄2-inch cubed sweet potato (approx. 1 small)
1 Tbsp. olive oil
2 Tbsp. thinly sliced green onion
Sea salt (or Himalayan salt)
Ground black pepper (to taste; optional)
Parchment paper
- Preheat oven to 400° F.
- Line large baking sheet with parchment paper; set aside.
- Place kale, onion, bell pepper, and sweet potato in a large mixing bowl; drizzle with oil and season with salt and pepper (if desired). Toss gently to evenly distribute oil.
- Arrange mixture on baking sheet in a single layer. Bake for 18 to 20 minutes, stirring after 10 minutes, until sweet potatoes are soft.
- Garnish with green onion; serve immediately.
Sunday — Fixate Salmon Salad
3 cups cooked salmon, flaked (approx. 1 lb.)
1⁄2 cup chopped celery (approx. 1 medium stalk)
1⁄2 cup shredded carrot (approx. 1 medium)
1⁄2 cup finely chopped red bell pepper (approx. 3⁄4 medium)
1⁄4 cup finely chopped red onion (approx. 1⁄4 small)
1⁄4 cup sliced green onion (approx. 1 large)
2 Tbsp. fresh lemon juice
2 Tbsp. Dijon mustard
4 tsp. Liquid Aminos
1 Tbsp. sesame oil
1 Tbsp. dried minced garlic
1 tsp. ground ginger
- Combine salmon, celery, carrot, bell pepper, red onion, green onion, lemon juice, mustard, aminos, oil, garlic, and ginger in a medium mixing bowl; toss to combine.
Week 12:
Tuesday — Fixate Chicken and Veggie Quesadilla sans Cheese
1 tsp. olive oil
1⁄2 cup chopped tomato
1⁄4 cup chopped onion
3⁄4 tsp. chili powder
1⁄4 tsp. garlic powder
1 dash sea salt (or Himalayan salt)
1 dash ground cumin
¼ cup matchstick-sized bell pepper pieces
¼ cup + 2 Tbsp. shredded cooked chicken breast
¼ cup water
1 (8-inch) sprouted-grain tortilla (or 2 gluten-free 6-inch tortillas)
- Warm olive oil in medium skillet over medium-high heat until fragrant; add tomato, onion, chili powder, garlic powder, cumin, and salt. Cook 3 to 5 minutes until onion is translucent and tomatoes are breaking down.
- Add bell pepper, chicken breast, and water; continue to cook another 3 minutes, or until most of the liquid has been absorbed and mixture is saucy.
- Place tortilla in a large skillet, and set aside.
- Distribute chicken mixture evenly on top of tortilla; place the skillet with tortilla over medium-high heat. Cook until bottom of tortilla is crisp and brown.
- Fold the tortilla in half. Remove to a plate.
Wednesday –> Fixate Chicken Teriyaki Casserole
3 Tbsp. coconut sugar
2 Tbsp. rice vinegar
1⁄2 cup Liquid Aminos
1⁄4 cup water
1 tsp. sesame oil
1 clove garlic, finely chopped
1⁄2 tsp. ground ginger
2 tsp. cornstarch (preferably GMO-free) + 2 tsp. water (combine to make
a slurry)
2⁄3 cup dry brown rice
1 1⁄2 cups boiling water
1 lb. 4 oz. raw 1-inch cubed chicken breast, boneless, skinless
1 cup sliced carrots (approx. 2 medium)
1 cup matchstick-sized pieces red bell pepper (approx. 1 medium)
1 cup broccoli florets
1 cup sliced onion (approx. 1 medium)
- Preheat oven to 375° F.
- To make teriyaki sauce, heat sugar and vinegar to a boil in small saucepan over medium heat; gently boil, stirring frequently, for 3 to 5 minutes, or until mixture reduces to a thick syrup.
- Add aminos, water, oil, garlic, and ginger. Bring to a boil. Reduce heat to medium-low.
- Whisk together cornstarch and water in a small bowl to make a slurry. Add cornstarch slurry to soy sauce mixture; cook, whisking frequently, for 1 minute, or until slightly thickened. Set aside.
- Add rice to large casserole dish (or Dutch oven). Add water and half of teriyaki sauce; cover. Bake for 45 minutes.
- While rice is baking, combine chicken, carrots, bell pepper, broccoli, onion, and remaining teriyaki sauce in a large bowl; toss gently to blend. Set aside.
Friday — Fixate Italian Stuffed Peppers sans Cheese
3 cups no sugar added marinara sauce (or use FIXATE Marinara), divided use
4 medium bell peppers, cut in half lengthwise, stems, seeds, and veins removed
2 Tbsp. olive oil
1⁄2 cup chopped onion (approx. 2⁄3 medium)
6 cloves garlic, finely chopped
1 lb. raw 93% lean ground turkey
2 cups cooked brown rice
1⁄2 tsp. ground black pepper
1⁄4 cup finely chopped fresh basil
- Preheat oven to 350° F.
- Evenly spread 2 cups marinara in the bottom of large baking dish. Top sauce with pepper halves, skin-side down. Set aside.
- Heat oil in large skillet over medium-high heat until fragrant.
- Add onion; cook, stirring frequently, for 3 to 5 minutes, or until translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add turkey; cook, breaking up into small pieces, for 5 to 7 minutes, or until cooked through. Remove from heat.
- Add rice, remaining 1 cup marinara and pepper; mix well.
- Add 3⁄4 cup turkey mixture to each pepper half. Cover with aluminum foil. Bake for 35 minutes.
- Remove foil. Bake for an additional 15 to 20 minutes, or until peppers are browned and tender-crisp.
- Garnish evenly with basil.