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.
The 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

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!
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

- 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)
- Preheat oven to 350° F.
- In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
- Place ½ the mixture into a 5 by 9-inch loaf pan.
- Line the hard-boiled eggs end to end down the center and cover with the remaining beef mixture and press down lightly.
- 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.
Homemade Whipped Cream

- 1 cup heavy cream
- ⅓ cup sugar substitute (we use Splenda)
- 1 teaspoon no sugar added vanilla extract
- 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.
Blackened Salmon or Chicken Breast

- 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
- Mix all the blackening spice ingredients well. Store in a sealed container or spice canister.
- Coat the salmon or the chicken filets with about 1½ tablespoons of the blackening spice.
- Add the oil to a large cast-iron skillet and place over high heat until almost smoking hot.
- 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!
Jamaican BBQ Ribs

- 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)
- 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.
- Place the rack in the center position and preheat the oven to 290° F. Spray a sheet pan with vegetable oil.
- Remove the ribs from the bag, discard the marinade, and lay the ribs meaty side up on the prepared sheet pan.
- Cover tightly with aluminum foil and bake for about 2 hours, or until meat is almost falling off the bone.
- 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.)
Mint “Not” Butter

- 2 tablespoons cholesterol-free butter substitute, (or real butter)
- 2 tablespoons chopped fresh mint leaves
- ⅛ teaspoon kosher salt
- 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.
Fresh Raspberry Fruit Dip

- 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
- Keep a few raspberries aside and place all the remaining ingredients into the food processor or blender and pulse until somewhat smooth.
- 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.