MY NEW WEBSITE IS LIVE!!

Hey Everyone,

When I started this blog it was a place for me to post my super simple recipes for family and friends. It eventually turned into a passion for health and wellness and led me to the Institute for Integrative Nutrition to become certified as a health coach. I have shared with you all little tidbits throughout the last year and now I have finally started a full fledged health coaching business!

Outside the Box Health Solutions is a practice of all things health and wellness. Its a place where I can put all my passion into helping others and I am really excited to share with you my brand spankin' new website! Go over to www.otbhealthsolutions.com to see my philosophy on health and wellness and get my latest recipes! I will no longer be posting here. All my latest posts and recipes will be over on my new website. No need to resubscribe though. All new posts will still be sent straight to your inbox.

I want to give a special THANK YOU to all the people who have been with me from the beginning. It's because of you that I had the courage to go back to school and pursue my passion!

2 Quick and Easy Recipes: Almond Butter and Sweet Potato & Banana Cookies

You know when you finally try something you've been thinking about for a while and you say to yourself, "that was so easy, why haven't I done this sooner!" Well that's what happened to me when I finally made my own Almond Butter. Not only is it super easy but it so much cheaper to just make your own.

The second recipe I will share was adapted from Pure Fresh Daily Blog, so thank you for that!

Here are your recipes!

Almond Butter

Ingredients:

2 Cups Raw Almonds
2-3 Tbsp Almond Oil
2 tsp Cinnamon
1 tsp Vanilla extract

Preparation:

In a large skillet, roast almonds over low heat, stirring occasionally, almonds are done when half are browned and become fragrant. Remove from heat and allow to cool for 10 mins. Put almonds in food processor and process until almonds become almost paste- like, this can take up to 15 mins. Continue to process and add Almond oil 1 Tbsp at a time until almonds are desired texture/ creaminess. Add in vanilla extract and cinnamon. Store in glass jar and enjoy!

So stinkin' simple!


Sweet Potato and Banana Chocolate Chip Cookies

Ingredients:
1 1/2 cups Sweet Potato (2 med sweet potatoes)- mashed
1 ripe Banana- mashed
2 Eggs
3 Tbsp Coconut Oil or Ghee or butter- melted
2 Tbsp Vanilla Extract
1/2 cup Coconut Flour
1/4 cup Maple Sugar or Raw Coconut Sugar
1 tsp Baking Powder
1/2 tsp Salt (optional)
1/2 tsp Cinnamon
1/2 cup Chocolate Chips (Enjoy Life brand)

Preparation:
Peel and chop sweet potatoes and steam 15-20 mins, they are done when you can easily slide a fork in them. Mash and allow to cool 15 mins in refrigerator. Mash ripe banana into sweet potato mixture. While sweet potato and banana mixture are cooling, preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine and sift coconut flour, baking powder, salt and cinnamon in a bowl and set aside. Crack eggs in a bowl and mix with hand mixer or kitchen mixer for 1 minute. Add sweet potato banana mixture, coconut oil, and vanilla and mix. Add sifted dry ingredients and mix to combine, add chocolate chips and mix. Using a small scoop or ice cream scooper arrange cookie dough on sheet, you will need to lightly press down on the scoops to form cookies, or they will come out as balls instead of the flat cookie shape. Cook in oven for 30 mins. Allow to cool for 10 mins and enjoy. Serve with your favorite ice cream, some homemade coconut whip cream or alone and ENJOY!

It may seem like a lot of steps but really it is so easy. I highly suggest buying a big bag of coconut flour on Amazon. Its amazing how long it will be before you need more and its cheaper.

If you are enjoying my recipes, let me know comment on my FB page so everyone can see your rave reviews!

Backyard Cookout

Its that time of year again, middle of the summer and backyard cookouts are on everyone's calendar. I, personally love cookouts, any opportunity to have friends over and grill out and just relax I am down! I have come up with a couple recipes to mimic those you may be familiar with from your childhood but with a healthy twist. First course is a Grilled Caesar Salad with Shaved Parmesan and Toasted Almonds, I don't know whose idea it was to grill romaine lettuce but it adds a really great smoky flavor to the salad, the almonds replace the croutons and be sure to get some good quality Parmesan Cheese (the block kind not the kind that comes in the green can). And the star of any cookout, Hamburgers but I've added a Paleo twist the typical vehicle in which to eat your burger, Sweet Potato Bun. I also made a dessert from Primal Palate, Chocolate Cupcakes with "Reese's" Sunbutter Frosting.

These are so good and really do taste just like p-nut butter!

Grilled Caesar Salad
Serves 4

Ingredients:
2 heads of Romaine Lettuce (cut in half lengthwise)
1/2 cups sliced almonds
block of Parmesan Cheese
Caesar Dressing from Primal Blueprint Healthy Sauces, Dressings and Toppings- I know its really simple to make dressings but I can not tell you how many times I have used this book for salad dressing recipes, they are super easy. I highly suggest if you get only one cookbook and then use my recipes for everything else, get this book. Salad dressings are one of the most unhealthy things about salads and this just makes it so easy to enjoy healthy versions of your favorite dressing.

Preparation:
Place the romaine halves on a hot grill for 2-3 mins each side, remove from grill. Put the almond slices on a dry skillet and toast on low heat about 5-8 mins stirring frequently so not to burn them. You will know they are ready when they become fragrant.
Assemble grilled romaine on a plate, drizzle with Caesar dressing, sprinkle with toasted almonds and shave Parmesan cheese on top. First course is done!

Sweet Potato Buns

Ingredients:

2 Fat Sweet Potatoes- I like to use Japanese Sweet Potatoes because they are white on the inside so it gives you the look of a real bun. 

1 Tbsp. melted butter

Salt and Pepper to taste. 

Preparation:

Preheat oven to 400 degrees. Peel sweet potatoes and cut into rounds, use the fattest rounds for your buns and eat the rest as a side dish or cut into fries. Line a cookie sheet with parchment paper and lay the sweet potatoes out. Season with Salt and Pepper and our melted butter over top. Cook for 10 mins, take out of the oven, flip and put back in for another 10 mins. 

Hamburgers Sliders

Ingredients:

2 lbs ground grass-fed beef

1/2 tsp. salt 

1/2 tsp. pepper

Preparation:

In a large mixing bow mix beef and salt and pepper together, form 8 small patties and place on grill for 5 mins each side. Assemble burger on sweet potato bun. Optional add ons: sauteed onions, avocado slices, tomato, roasted garlic spread on burger, ketchup (recipe from Primal Blueprint SDT) or mustard. You could make some coleslaw or a fried or poached egg. Possibilities are endless so get creative! 

Its really simple to create a delicious healthy backyard cookout that everyone can enjoy! You can chose to add more seasoning to your burgers but I like to let the meat shine. 

And if you're missing and burgers you need to check the alibi of this guy.....

If you are enjoying these recipes, please leave a comment either on here or FB and don't forget to subscribe! And keep your eyes peeled (what does that even mean?)  for my new website coming to a computer near you soon!

Brussels Sprouts and Cabbage Salad with Mint Dressing

Here is a really wonderful, nutritious salad that is good anytime of year. I pair it with a bratwurst and sauerkraut with some spicy brown mustard for lunch but this salad could be paired with any meal even breakfast. It makes a ton so bring it to your next Potluck or Backyard BBQ!

Brussels Sprouts and Cabbage Salad with Mint Dressing

Dressing- recipe inspired by Primal Blueprint  Healthy Sauces, Dressings & Toppings by Mark Sisson

Ingredients:
1/2 cup Mint- chopped
3 Green Onions- chopped
1 Tbsp. ginger- peeled and chopped
Juice from 1 lime
2 tsp. Jalapeno pepper- seeded and finely chopped
Salt to taste
1/2 cup EVOO or Coconut Oil

Preparation:
Place all ingredients except Oil in food processor or blender and pulse a few times. Slowly add Oil with blending.

Salad

Ingredients:
1 Head Purple Cabbage- shredded
1 lb. Brussels Sprouts- shredded
1/2 cup or more Raisins
1/2 cup or more Pumpkin or Sunflower seeds- raw
1 small Red Onion- sliced thin
Optional- 1/2 cup Strawberries- sliced

Preparation:
To shred cabbage and Brussels sprouts, use the shredding attachment on food processor or by hand with chef's knife. Combine all ingredients into a large mixing bowl. Add dressing and mix. Serve immediately or for the best results, let sit overnight in refrigerator. Enjoy!

Remember to check out my FB page Outside the Box Health Solutions!

Bulletproof Coffee on Steroids

Here's a really easy coffee recipe to up its health benefits and flavor big time! I mean its like a flavor bomb went off in your coffee. Taking my first sip reminded me of the first time I tried Moonshine. It was 2008, my brother brought  over to my apartment some Apple Brandy, aka Moonshine. I took a swig and the flavor was like a shot to the gut at first I wasn't sure if I like it, a couple minutes later I was ready for another, yep this stuff was good! 

I'm a big coffee lover, not only is it a nice way to start a sleepy morning but I just love the flavor. I usually drink it black but on occasion I will add a splash of heavy cream. I've  never been a huge fan of bulletproof coffee even though I know it has a lot of great benefits including increased fat loss, focus and energy, (coffee (organic) , MCT oil and a pad of grass-fed butter)  but when I added some other spices to it I really enjoy it as a nice treat.  

Be warned, the added spices really gives this coffee a kick and first sip might be quite an experience but like a moth to a flame you will keep coming back sip after sip. 

But before we get to the recipe, what the heck is MCT oil?

Medium-Chain Triglycerides are the most readily used form of fat for energy and it does not take any energy to break them down, its considered the perfect fat because it comes ready to use. Its said to help with increased calorie burning and fat oxidation. Like with everything, just as many reports that promote MCT oil for fat loss there are just as many that show inconclusive results so I encourage you to be your own judge and give it a try. Be your own N=1! 

Another form of MCT is Coconut Oil (YAY!!!!) 

Bulletproof Coffee on Steroids

Ingredients:

1 cup of  organic coffee (about 16 0z)

1 Tbsp MCT Oil - (start with 1, you can work your way up but no more than 2 Tbsp or you will be spending a lot of time in the bathroom)

1/2 Tbsp grass-fed butter (like Keri-gold)

1/2 Tbsp Raw honey

1 tsp dutch processed cocoa

1 tsp cinnamon

1/2 tsp turmeric

1/2 tsp organic vanilla extract

Dash cayenne

Preparation:

Pour all ingredients in a small mixing bowl and use a stick blender to combine, or use a blender or even a food processor. 

Note: you will see some specs from the spices, not all of them will blend completely into the coffee. 

Hey! My photos are getting better! 

The addition of the different spices have some excellent health benefits:

Cinnamon- blood sugar stabilizer

Turmeric- anti-inflammatory, helps with recovery

Cayenne-helps with digestion, stimulates blood flow and circulation

Cocoa- contains iron, magnesium and zinc. Supports bones, heart and immune function.

Raw honey- Powerful antioxidant, strengthens immune system, eliminates allergies and anti-inflammatory

Vanilla- anti-inflammatory and anti-carcinogenic 

And my post would not be complete without a picture of Walker! 

"I choose small pillow over large pillow bed"

Stay tuned for more info on my upcoming website Outside the Box Health Solutions! And if you haven't seen on FB I have a business page now that I insist you go like immediately and leave me awesome comments! Outside the Box Health Solutions FB Page

Chimichurri and Beef, its what's for dinner! Bonus- where do cows come from?

Hello Peeps!

Announcements: Some of you may have seen my post on FB about my graduation from the Institute of Integrative Nutrition. I have mentioned taking online classes from there a few posts ago but now it's official, I am a certified Health Coach! I am so excited to start this new journey, following my passion of healthy living and helping others, its quite possibly the best job IN THE WORLD! FB Business page should be up and running soon shortly followed by my website. If you just can't wait and you've got to reach out to me sooner email me at sinclair@otbhealthsolutions.com. Keep your eyes peeled (what does that even mean anyway) for links for my stuff soon!

I am going to give you the bonus first because I am that kind of awesome! Where do cows come from? Well my cow comes from this amazing little farm in Carnesville, GA called Indian Creek Angus. I have ordered from them twice now and their meat is legit! The are Certified Naturally Grown, a member of Georgia Organics and Eat Wild, and Animal Welfare approved, basically they are happy cows. They do not have the USDA Organic certification because not only are they hella expensive but also the government makes these small farms jump through crazy hoops to get it and takes a long time. These nice folks encourage everyone to take a trip to the farm and see for yourself the environment and treatment of their animals. Besides after everything we know about our government's involvement with the food industry can we even trust their labels? But that is a whole other can of worms! Check them out, their meat is awesome they have lots of options for you to choose from, get together with you friends and buy in bulk it will save you money in the long run! It took my husband and I about 6 months to eat our quarter of cow.

And the moment you've all been waiting for, on to the recipe.....

Chimichurri is defined by Wikipedia (the most reliable source for definitions) as a green sauce used for grilled meat, originally from Argentina.^[1][2] It is based on finely-chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar. 

I think the main difference between chimichurri and pesto is nuts, basil, cheese (I don't use cheese in my pesto) and pesto is Italian.

It goes great on steak, chicken, or even fish or shrimp. I have a friend (you know who you are) who eats it by the spoonful, she's a little strange! There are lots of different ways to make Chimichurri as there are for pesto, you can add in cilantro or a little jalapeno, or add a little finely diced tomato but this recipe is the basic, everyday stuff.

Chimichurri:
makes about 10 oz.
Keeps in the refrigerator about two weeks

Ingredients:
2 cups Parsley- just chop the stems off but don't worry about ripping off the leaves
2 TBSP Red Wine Vinegar
3/4 cup Extra Virgin Olive Oil
3 Garlic Cloves (or more for fending off vampires)- smashed and peeled
1 Shallot- rough chop
1/2 juice and zest from Lemon
Salt and Pepper to taste

Preparation:
Get ready, this is REALLY hard! Put parsley and 1/4 cup EVOO in food processor and pulse to breakdown parsley, add the rest of the ingredients and mix till all is combined and texture is thick.

That's it! Top on your favorite protein and Enjoy!

Skirt steak with veggie kabob and jicama fries

If you don't live in Georgia, go to Eat Wild to find a farm near you and start supporting your local farms today!

SUBSCRIBE!! that is all.

Shrimp and Crab Salad with Poached Egg

Hey There!
I made a really awesome light summer salad to share with you all today. It was inspired by some pictures I saw on Foodgawker.com, if you've never checked out this food porn website its awesome! I will peruse the pages sometimes to get ideas on what folks are eating lately, what's in season and popular ingredients and just some delicious looking pictures. Best of all, you can enter in the search certain dietary requirements like Paleo, gluten free, dairy free and you will be given a bunch of great recipes. I love using fresh seafood from my friend Tom at Tom's Awesome Seafood, if you are lucky enough to be in North Fulton or Marietta, GA you can order online and pick up your fish each week at one of his drop off points and farmer's markets. So without further adieu....

Shrimp and Crab Salad topped with Poached Egg and Easy Caesar Dressing

Salad Fixin's

Ingredients:
Serves 4

1 lb. Med Shrimp
1/2 lb. Crab meat
1 Large Tomato- chopped into small triangles or cherry tomatoes halved
1 Red Pepper- sliced
2 Avocados- 1/2 per salad
4 Eggs- poached (see poached egg recipe) 1 egg per salad
2 Tbsp Old Bay Seasoning

Caesar Dressing-
from Primal Blueprint Sauces, Dressings and Toppings

Ingredients:
Makes about 8 oz.

1 Tbsp. red wine vinegar
2 Tbsp. lemon juice
4 anchovy fillets, chopped and mashed into paste
2 garlic cloves, chopped
1/4 tsp. salt
1/8 tsp. black pepper
2/3 cup EVOO
2 egg yolks (optional)

Preparation:
Whisk all ingredients except yolks and EVOO (or use a mini food processor), add in EVOO and yolks, whisk till combined.

Preparation:
In a large stock pot, fill 3/4 with water, bring to boil and season water with 1 1/2  Tbsp of Old Bay seasoning. Once water is boiling add shrimp and cook for 3 minutes, until shrimp is pink.
In a skillet on medium low heat add a little butter (1 tsp.) or other cooking fat, once melted add crab meat and 1/2 Tbsp old bay seasoning and allow crab meat to cook for 8- 10 minutes turning heat to low if meat starts to brown.
In 4 medium salad bowls   Distribute lettuce, tomatoes, red pepper and avocado evenly. Once shrimp is cooked and cooled, distribute 5 shrimp per salad and crab meat evenly. Drizzle dressing over salads and top with poached egg.
Enjoy!

Really easy light salad that would be great anytime of day! If you are looking to bring this to work with you, try a soft boiled egg instead of the poached egg to get the yolky deliciousness of a poached egg. Its the same process as a hard boiled egg but you only let the egg boil for about 4 minutes.


Hope y'all are enjoying these recipes and my hilarity! Don't forget to subscribe to get these tasty treats delivered straight to you inbox!

Until next time, Happy Cooking!