Has Covid Caused You to Fall Off the Low Carb Way of Life?

Isn’t it hard to not return to old habits? You may have been raised to believe food is comfort (and it is), or that food is reward (and it is!) but in stress filled times, food is the go to when we’re not mindful of our health. The thing is that we can have food as comfort, celebration, and fellowship if we focus on having it the low carb way.

George Stella  December 30The last few years you’ve heard alot about Keto, Atkins, South Beach, and so many many forms of focused low carb eating, but Stella Style adds in one secret ingredient…amazing food that’s healthy for you. I’m here to tell you many of us need a new start after all the Covid eating, holiday indulging and I’d like to you join me to Start Strong by joining me December 30th at 7 pm central, 8 pm eastern.

After the Holidays: Starting Over Strong

After the Holidays: Starting Over Strong

George Stella  December 30

 

Are you ready to have a fresh start after the holidays? Join George and Rachel Stella for a laugh and learn come to the table and let’s get real about getting healthy.

We’ll ZOOM together on a call and plan for New Year’s Eve snacks while we make a plan for starting the New Year with healthy foods.  We’ll gather at 7 pm central, 8

pm eastern and you’ll learn:

What is the “Stella Style” and low carb lifestyle

How do I begin and why start now?

A few New Year’s Eve recipes to get you started!

Join us to plan how to “Start Over Strong” in the new year with George and Rachel Stella.

JOIN ME ON PATREON – and GET A LOW CARB COOKBOOK and Much More !

EXCLUSIVE FOR MY PATREON SUPPORTERS – GET A LOW CARB COOKBOOK and More !
YOU GET A Complete George Stella Low Carb Cookbook Download!

GO HERE: https://www.patreon.com/GeorgeStella and get Low Carb rewards for being my Patron!

You can get “Real Food Real Easy” Low Carb Cookbook !

Anyone, who becomes a $5. level supporter at my PATREON site will receive the download link to a complete PDF versions of my cookbook listed above (Reg. Cover price: $24.95 !)

*But that’s not all ~You also get:
~Access to ALL patron-only posts~
~1 free digital cookbook with 120+ recipes
~Listen in on our weekly Discord discussions !

*This is an EXCLUSIVE Offer For my Patreon $5. Level Patrons ~~ Come on over and share in the Low Carb fun!

https://www.patreon.com/GeorgeStella

JOIN ME ON PATREON – and GET 3 LOW CARB COOKBOOKS and Much More !

JOIN ME ON PATREON – and GET 3 LOW CARB COOKBOOKS and Much More !
YOU GET 3 Complete George Stella Low Carb Cookbook Downloads!

1200x800 Patreon

 

You can get Real Food Real Easy, The Good Carb Family Cookbook, and Eating Stella Style ~ That’s THREE Low Carb cookbooks !

Anyone, who becomes a $10. level supporter at my Patreon site will receive the download links to complete PDF versions of our THREE cookbooks listed above (Reg. Cover price: $24.95 EACH!)

*But that’s not all ~You also get:
~Access to ALL patron-only posts~
~3 free digital cookbooks with 360+ recipes
~Join in on our weekly Discord discussions, where you can ask questions on the air!
~Plus, participate in impromptu text chats

*This is an EXCLUSIVE Offer For my Patreon $10. Level Patrons Come on over and share in the Low Carb fun!

https://www.patreon.com/GeorgeStella

Crazy Egg Meatloaf

Crazy Egg Meatloaf
Crazy Egg Meatloaf
I had just invented the recipe and cut the first slice when Christian exclaimed, “That’s a crazy looking meatloaf!” That was all I needed to hear, and the recipe had a name! It’s a fitting name, too, because of the crazy way this recipe was invented; after Easter, we had tons of leftover colored hard-boiled eggs, and I decided to just stuff a meatloaf with them. The result was a very unique dish that demands conversation. It’s easy and quick to make–just make sure to follow the recipe…eggs-actly!

 

Recipe by:
Category: meats
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 pounds ground chuck (may use meat loaf mix with ground pork)
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • ¼ cup small diced red onion
  • ¼ cup diced roasted or fresh red bell peppers
  • 2 tablespoons chopped fresh parsley leaves
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 5 hard-boiled eggs, peeled
  • 4 tablespoons Quick and Easy Ketchup, optional (Recipe Separate)

Instructions
  1. Preheat oven to 350° F.
  2. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
  3. Place ½ the mixture into a 5 by 9-inch loaf pan.
  4. Line the hard-boiled eggs end to end down the center and cover with the remaining beef mixture and press down lightly.
  5. Spread the no-sugar ketchup, if desired, over the top of the meatloaf and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165° F. Drain fat and let rest at least 10 minutes before cutting into 8 equal slices.

Helpful Tip
The vegetables in this recipe will help keep this dish moist, so a very lean ground beef such as ground sirloin can be used to limit fats. Leave off the sugar-free ketchup and use low fat cheese to lighten it up even more.

Nutrition Information
Calories: 220   Fat: 10   Net Carbs: 2   Fiber: 0   Protein: 29  

 

Homemade Whipped Cream

Homemade Whipped Cream
Homemade Whipped Cream
This is a super-quick and easy dessert you can whip up in no time. It’s great on it’s own to help stop cravings for something sweet or can be used to top some sugar-free Jell-O or our Quick and Easy Crêpes!

 

Recipe by:
Category: desserts
Serves: 12
 
Prep time: 
Total time: 

Ingredients
  • 1 cup heavy cream
  • ⅓ cup sugar substitute (we use Splenda)
  • 1 teaspoon no sugar added vanilla extract

Instructions
  1. With an electric mixer on high speed whip the heavy cream until frothy. Add the sugar substitute and extract and whip on high speed until soft peaks form. Be careful not to overwhip, or the cream will break down.

Helpful Tip
Store leftovers in a pastry bag or glass dish with a lid and refrigerate

Nutrition Information
Calories: 70   Fat: 7   Net Carbs: 1   Fiber: 0   Protein: 0  

 

Blackened Salmon or Chicken Breast

Blackened Salmon or Chicken Breast
Blackened Salmon or Chicken Breast
I cannot begin to tell you all the uses for blackened salmon or chicken breast. There are just way too many options –and it’s so easy and quick to make! I suggest making extra, and individually wrapping the leftovers. Great for the microwave or for grab-and-go gourmet meals! Make sure to turn your overhead exhaust fan on before starting to cook.

 

Recipe by:
Category: seafood
Serves: 2
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 (6-ounce) skinless, boneless salmon fillets or 2 (8-ounce) skinless, boneless chicken breast halves, pounded thin.
  • 3 tablespoons Blackening Spice, (ingredients below)
  • 2 tablespoons canola oil
  • 1 lemon, cut into 8 wedges
  • Blackening Spice Ingredients:
  • 5 tablespoons kosher salt
  • 5 tablespoons paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground white pepper

Instructions
  1. Mix all the blackening spice ingredients well. Store in a sealed container or spice canister.
  2. Coat the salmon or the chicken filets with about 1½ tablespoons of the blackening spice.
  3. Add the oil to a large cast-iron skillet and place over high heat until almost smoking hot.
  4. Place the salmon filet or chicken breast gently in the skillet and sear for about 3 minutes on one side and then flip over and turn the heat down to medium. Cook the salmon until it’s slightly pink in the center, about 2 minutes more; or cook the chicken until cooked through, about 3 to 4 minutes more. Garnish with lemon wedges and serve as an entrée with your favorite vegetables or over a fresh salad!

Helpful Tip
Using flavorful spices like the blackening spice recipe below to season everything from vegetables to meats allows for less use of fats like butter while still tasting great.

Nutrition Information
Calories: 310   Fat: 14   Net Carbs: 3   Fiber: 1   Protein: 38  

 

Jamaican BBQ Ribs

Jamaican BBQ Ribs
Jamaican BBQ Ribs
I just can’t seem to get away from that Caribbean–or should I say, “Florribean” influence; it’s been built into my cooking style ever since my days as a young chef in south Florida. We all need a little spice in our lives, and these jerk-style ribs really get things heated up! Since I’ve always thought that grilling should be easy, these pre-baked ribs can be made days ahead of time, so they’re ready when you are. No problem!

 

Recipe by:
Category: meats
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Vegetable oil spray
  • 1 tablespoon dried thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup water
  • 2 tablespoons extra virgin olive oil
  • 3 pounds pork spareribs (racks cut in half to fit into a gallon zip-lock plastic bag)

Instructions
  1. Whisk together all the marinade ingredients in a bowl and place in the plastic bag with the ribs. Chill for at least 1 hour, turning the bag occasionally to marinate evenly.
  2. Place the rack in the center position and preheat the oven to 290° F. Spray a sheet pan with vegetable oil.
  3. Remove the ribs from the bag, discard the marinade, and lay the ribs meaty side up on the prepared sheet pan.
  4. Cover tightly with aluminum foil and bake for about 2 hours, or until meat is almost falling off the bone.
  5. Remove from the oven and drain any liquid immediately. Place the ribs meaty side down on the grill and grill for just about 5 minutes on each side until well marked and heated through. Cut into individual pieces to serve. (If not grilling right away, cool and refrigerate baked ribs, covered, for up to 3 days or until ready to grill.)

Helpful Tip
Try using the same marinade for leaner cuts of meats such as boneless, skinless chicken breast, pork tenderloin, or shrimp, and bake, broil, sauté or grill!

Nutrition Information
Calories: 340   Fat: 27   Net Carbs: 1   Fiber: 0   Protein: 18  

 

Mint “Not” Butter

Mint “Not” Butter
Mint “Not” Butter
To Butter or Not to Butter, that is the question…Definitely; go for it! Classic cooking is simple and it doesn’t get any easier than this! I am a big advocate of fresh herbs in cooking and why not as they add flavor and flair instantly to almost any meal! And don’t stop at mint; try basil, cilantro or dill and open up a whole world of possibilities!

 

Recipe by:
Category: sauces
Serves: 4
 
Prep time: 
Total time: 

Ingredients
  • 2 tablespoons cholesterol-free butter substitute, (or real butter)
  • 2 tablespoons chopped fresh mint leaves
  • ⅛ teaspoon kosher salt

Instructions
  1. In a bowl use a fork to mix together all the ingredients until well blended. Keep refrigerated in a sealed container for up to 1 week or freeze for much longer.

Helpful Tip
This recipe already calls for a non-hydrogenated no cholesterol butter substitute such as an olive oil based Earth Balance to reduce the fats. But simply topping any roast with chopped fresh herbs like the mint used here can infuse the flavors right into the food with no added fats at all; you gotta love fresh herbs!

Nutrition Information
Calories: 40   Fat: 4.5   Net Carbs: 0   Fiber: 0   Protein: 0  

 

Fresh Raspberry Fruit Dip

Fresh Raspberry Fruit Dip
Fresh Raspberry Fruit Dip
Whipped this one up late at night when we had some fresh raspberries about to go bad. So into a blender they went, followed by some cream cheese…then it was only a matter of what to do with it? Too thick to drink…but lo and behold, it looked like a dip, tasted like a dip… so I dipped some cantaloupe in it and went to my room to show Rachel. All she said was, “Book it Dan-O!”

 

Recipe by:
Category: sauces
Serves: 16
 
Prep time: 
Total time: 

Ingredients
  • 8 ounces cream cheese
  • 1 full pint fresh raspberries, (they usually come in ½ pint containers, you will need 2)
  • 1 teaspoon fresh lime juice
  • 1 teaspoon fresh lemon juice (may use all lemon juice if lime is not available)
  • 2 tablespoons sugar substitute, (We use Splenda)
  • 2 sprigs of fresh mint, optional for garnish
  • Special Equipment: blender or food processor

Instructions
  1. Keep a few raspberries aside and place all the remaining ingredients into the food processor or blender and pulse until somewhat smooth.
  2. Remove, pour in a glass bowl or cantaloupe half and top with the few whole raspberries and sprigs of fresh mint for garnish. Serve as a dip right away or store in a non-reactive covered container and keep refrigerated for up to 3 days.

Helpful Tip
Kids love to dip and they love good food too! Just cut up some cantaloupe and honeydew chunks, place them on skewers with whole strawberries and let the dipping commence! (Stick the fruit filled skewers right into the side of a cantaloupe half filled with the dip for a fun presentation!) Lighten up this cheese spread by choosing low fat cream cheese or Neuftachel cheese in place of regular. If the berries are good and sweet, the sugar substitute may be reduced or left out entirely with sweetness coming naturally from the berries and cream cheese.

Nutrition Information
Calories: 60   Fat: 5   Net Carbs: 1   Fiber: 1   Protein: 1