• FIXATE: CREAMY RASPBERRY VINAIGRETTE

    This delicious Creamy Raspberry Vinaigrette goes perfectly with the Summer Tomato Salad, but can be used on any of your favorite vegetable or salad dishes.

    CREAMY RASPBERRY VINAIGRETTE

    SERVES: 6 (approx. 1 Tbsp. each)
    Prep Time: 10 min.
    Cooking Time: None
    CONTAINER EQUIVALENTS (per serving):     1 ORANGE

    INGREDIENTS:
    ¼ cup extra-virgin olive oil
    1 Tbsp. fresh lemon juice
    1 tsp. Dijon mustard
    ¼ tsp. sea salt (or Himalayan salt)
    ¼ tsp. ground black pepper
    1½ tsp. raspberry preserves
    1 Tbsp. reduced-fat (2%) plain Greek yogurt

    DIRECTIONS:
    1. Combine oil, lemon juice, mustard, salt, pepper, preserves, and yogurt in a medium bowl; whisk until emulsified.
    TIPS: • If using the Orange Container to measure this rich and delicious dressing, only fill the container halfway. That measurement counts as one full orange, since a little goes a long way!
    • You can serve this dressing over your favorite salads and vegetables.

     

  • FIXATE RECIPE WEEK: KID FRIENDLY KALE NACHOS

    This is a sneaky way to get some superfoods into your kids while not feeling the guilt that usually comes with a big plate of nachos!

    SERVES: 4
    Prep Time: 20 min.
    Cooking Time: 31 min.
    CONTAINER EQUIVALENTS (per serving):
    GREEN- 1  YELLOW-½  RED-1  BLUE-½ OILS 1½

     

    FOR KALE CHIPS:
    Parchment paper
    Nonstick cooking spray
    4 cups raw kale, stems and ribs removed and discarded, leaves cut into 1-inch pieces
    1 Tbsp. olive oil
    1 dash sea salt (or Himalayan salt)

    FOR TACO MEAT:
    12 oz. raw extra-lean ground beef
    1 Tbsp. FIXATE Taco Seasoning (see separate recipe for FIXATE Taco Seasoning)
    1 Tbsp. olive oil
    ¼ tsp. sea salt (or Himalayan salt)

    FOR TOPPINGS:
    2 medium Roma tomatoes, seeds removed, chopped
    ½ cup chopped onion
    1 cup canned black beans, drained, rinsed
    ½ cup shredded cheddar cheese
    1 Tbsp. fresh lime juice (juice of ½ medium lime)
    ¼ cup chopped fresh cilantro

    FOR KALE CHIPS:

    1. Preheat oven to 400º F.
    2. Cut a sheet of parchment paper into four equal squares. Lay parchment paper squares on a large baking sheet; lightly coat with spray. Set aside.
    3. Combine kale, oil, and salt in a large bowl; toss gently to blend.
    4. Evenly arrange kale, in a single layer, on each parchment paper square.
    5. Bake for 15 to 18 minutes, turning halfway through, or until dry and crispy. Set aside.

    FOR TACO MEAT:
    1. Combine ground beef and taco seasoning in a large mixing bowl; mix with clean hands until just blended. Cook’s Note: Try not to overmix as that will make the meat tough; knead just enough to combine ingredients into a uniform, homogenous mixture.
    2. Heat oil in large skillet over medium-high heat; swirling to coat pan.
    3. Add ground beef mixture and salt; cook, stirring frequently, for 6 to 8 minutes, or until lightly browned and cooked through. Drain and discard any excess fat.
    4. Top kale chips evenly with ground beef mixture, tomato, onion, black beans, and cheese.
    5. Bake for 3 to 5 minutes, or until everything is warm and melty.
    6. Carefully transfer each parchment sheet to a serving plate. Drizzle evenly with lime juice and garnish with cilantro; enjoy!

    TIP: Kale chips can be more fragile than tortilla chips, so you might want to enjoy these nachos with a fork.
    VARIATION: Substitute ground chicken breast or 93% lean ground turkey for ground beef

    GROCERY LIST:

    FRUITS:
    1 lime, medium
    VEGGIES:
    1 bunch cilantro, fresh
    1 bunch kale, fresh
    1 onion, medium
    2 Roma tomatoes, medium
    DAIRY:
    8 oz. cheddar cheese
    PROTEINS:
    12 oz. extra-lean ground beef
    ESSENTIALS:
    1 can black beans (15 oz.)
    1 bottle olive oil
    1 container sea salt (or Himalayan salt)
    BAKING SUPPLIES:
    1 can nonstick cooking spray
    1 roll parchment paper