Beef Steak with Red Onion Relish and Oven Roasted Potatoes

.This recipe has all the fancy flavor without all the work. Like all our recipes, it's clean, quick, easy and packed with flavor and vitamins.

Ingredients

• 1 24-oz baby red potatoes • ½ tsp salt • 1 pound boneless beef top sirloin steak, cut ¾-inch thick • ¼ tsp pepper • ¼ tsp salt • 2 tsp olive oil • 1 red onion • 1 8-oz can diced tomatoes • ¼ cup dry red wine • ½ tsp dried crushed sage

Directions

1. Slice the onion in thick slices and separate them into rings. Put aside. 2. Heat up the oven 400° degrees. 3. Clean the potatoes and cut them in half. Put them in a bowl and drizzle with 2 tbsp of olive oil. Mix well. 4. Spread out the potatoes on a baking pan and drizzle with ½ tsp salt. 5. Cook the potatoes for about 25-30 minutes, or until fork tender. 6. Meanwhile, trim the fat from the steak. 7. Cut the steak into 4 equal portions and rub each side with pepper. 8. Heat 2 tbsp of olive oil in a pan on medium-high heat. 9. Add the steaks and cook for about 12-13 minutes (turning halfway through) or until medium doneness. 10. Remove steaks from pan (leave drippings/sauce in pan), and cover to keep warm. 11. In the same pan, cook the onions for about 5-7 minutes or until crisp-tender. 12. Drain the tomatoes. 13. Add the tomatoes, wine, sage and salt to the pan and bring to a boil. 14. Cook for about 1-2 minutes or until most of the liquid is evaporated, stirring occasionally. 15. Place the steaks on a serving platter and spoon the Onion Relish over them. Serve with the potatoes.

Enjoy!

Time to be honest!

.Often when it comes to eating and losing weight we are not being honest with ourselves. If we are eating right and moving, we will see results. So if you are not seeing results (feeling good, losing weight etc), you are either eating the wrong food, eating too much or not moving enough. It’s that simple.

Sometimes we also don’t know what we are doing wrong. By documenting everything you eat and your exercises, you will be able to analyze the information and figure out what you are doing right and what you are doing wrong.

Time to be honest! Here are two great templates that will help you get on track.

The Stellibell Weekly Food Journal Template

The Stellibell Weekly Exercise Journal Template

As always, if you have questions, just email me and I will help you get on the right track - molander@stellibell.com

Let’s live!

Super Bowl menu

Planning the menu for Super Bowl tomorrow? Here are some great LCHF/ketogenic recipes. No need to feel deprived of anything! Chips and Dip

Ingredients

• 1 bag of shredded parmesan cheese • 8 oz. sour cream • 3 tbsp. dried dill • 3 tbsp. dried chives • ½-1 tsp. chopped garlic • Salt to taste

Directions

1. Pre-heat the oven to 405°F. 2. Meanwhile, to make the dip, mix sour cream, dill, chives, garlic and salt in a bowl. 3. Place the bowl in the fridge until it’s time to serve. 4. Place a piece of parchment paper on a baking sheet. 5. Spread out the cheese thinly on the parchment paper (one bag will last for about 3 parchment papers filled with cheese). 6. Place the cheese in the oven and cook until light brown. 7. Repeat 2 more times until you’ve cooked all the cheese. 8. Let the cheese cool and then break them up into pieces. 9. Serve the chips with the dip. Enjoy!

LCHF Chicken Wings Ingredients

• 3 lbs. chicken wings • 6 tbsp hot sauce (sugar free). Use more hot sauce if you want them extra hot. • 1 Stick of butter • 8 cups cooking oil • Lawry's Seasoned Salt • Dressing; blue cheese, sour cream, salt.

Directions

1. To make the dressing; mix some blue cheese and sour cream in a small bowl. Add salt to taste. Place in the fridge until the wings are ready to serve. 2. Cut up the celery and set aside. 3. Sprinkle wings liberally with Lawry’s seasoned salt. 4. Deep fry the wings in the oil until golden brown and crispy. 5. Remove the wings and place them on some paper towels. 6. Meanwhile, melt the butter and mix it with the hot sauce in a large bowl. 7. Add the wings to the mixture and coat evenly. 8. Serve with dressing and celery. Enjoy!

Chocolate Balls

15-20 chocolate balls

Ingredients

• 3.5 oz. butter • 1 1/2 cups chopped hazelnuts • 2 cups shredded (unsweetened) coconut • 1 cup shredded (unsweetened) coconut for garnishing • 1/2 tsp. vanilla powder • 2 tbsp. heavy whipping cream • 1 1/2 tbsp. cold strong coffee • 1/4 cup 70% cacao dark chocolate

Directions

1. Pour 1 cup of shredded coconut onto a plate and set aside. 2. Place butter, hazelnuts, 1 1/2 cups of shredded coconut, and vanilla powder in a bowl and set aside. 3. Melt the chocolate in a glass bowl in the microwave (watch it to ensure it doesn't burn). 4. Mix the cream, chocolate, and coffee using an electric mixer for about 4 minutes until smooth. 5. Pour the chocolate mix into the bowl with the other ingredients and mix it all together using your hands. 6. Using your hands, roll small 1-inch balls and then roll them in the coconut on the plate to cover them all over. 7. Place the balls on a plate or in a plastic container and refrigerate for a couple of hours before serving. Enjoy!

Have fun tomorrow!

Go nuts! preferably almonds

Even when I follow a strict LCHF lifestyle I make sure I eat a small handful of almonds every day. Not just because they are delicious and they contain lots of healthy fat, but because almonds have so many other benefits to our health: Almonds alkalize your body (balance the ph level). When your body is not alkaline enough, you risk osteoporosis, gain weight, get low energy and poor immune function.

In addition to healthy fats and vitamin E, a quarter-cup of almonds contains 62 mg of magnesium plus 162 mg of potassium.

Almonds also contain riboflavin and L-carnitine, nutrients that boost brain activity and may also reduce the risk of Alzheimer’s disease.

With these many benefits of eating almonds there are no reasons for not eating them. go nuts! preferably almonds. Here is an excellent choice of almonds.

Simply Organic

Using the right spices when you cook can make or break your dish. I think these spices are simply heavenly. Not only are they organic, but they are the best in culinary leafy herbs and ground spices. Simply Organic are dedicated to supplying the safest, highest quality herbs and spices. If you need to fill up your pantry for the Stellibell Menu and Delivery Service, Simply Organic is a great choice.

Clean Eating - Chicken with Black Beans

Flavorful stew that is perfect to spice up a cold winter day. Healthy, packed with vitamins and quick! Prep time: 10 mins Cook time: 20 mins Total time: 30 mins

Ingredients

• 350 grams chicken breast (strips) – 1 pound • 1 small squash • 1 red onion • 1 yellow pepper • 7 dried apricots • 1 can black beans (15 oz) • 1/2 can crushed tomatoes (28 oz can) • 1 tsp ground cumin • 1 tsp ground coriander • 2 tbsp olive oil • Salt and pepper • Whole wheat fettuccine

Directions

1. Chop all the veggies (all in the same size). 2. Cut up the chicken breast into strips. 3. Put on the rice to cook following the direction on the package. 4. Heat up the olive oil in a pan and fry the chicken stirring making sure all sides get cooked. 5. Remove the chicken from the pan and put aside. 6. Add the veggies to the pan and fry them for a couple of minutes. 7. Add back the chicken to the pan. 8. Add the apricots and the crushed tomatoes. Let is simmer for 5-6 minutes. 9. Add the spices. 10. Serve the stew with the pasta.

Enjoy!

For more recipes check out our downloadable menus and menu services, and never worry about what's for dinner again.

The Magic Egg

One of the main benefits of following LCHF is that it's easy to provide your body with all the vitamins it needs. Did you know that one egg includes all the vitamins your body needs in a day except for vitamin C? We call it the magic egg in our house. Just add some squeezed lemon to your drinking water and you will get your vitamin C. Since LCHF includes beef, poultry, seafood, dairy, vegetables, berries, and nuts, your body gets lots of vitamins and nutrients.

Clean Eating - Lemon and Mushroom Risotto

4 servings Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Ingredients • 1 cup wholegrain rice • 3 tbsp olive oil • 1 yellow onion • 2 ½ cups mushrooms • 1 ¼ cups vegetable stock • Salt to taste • 1 tsp turmeric • 4 cloves garlic • 1 large handful parsley • ½ lemon • 1 tbsp chervil • 1 dash Tabasco sauce (optional)

Directions

1. Thinly slice the onion. 2. Slice the mushrooms. 3. Heat up a pan on low heat. 4. Gently stir-fry the onion and the mushrooms in 2 tablespoon of oil until the onion is translucent. 5. Parboil the rice in a separate pan for 10 minutes and then drain. 6. Add the rice to the onion and mushrooms and cook for about 2-3 minutes. 7. Add the vegetable stock and a small pinch of salt. 8. Bring the risotto to a boil and simmer for about 15 minutes. 9. Put the garlic cloves through a garlic press or chop it finely. Add it to the risotto. 10. Chop the parsley and chervil and add it to the risotto. 11. Peel the lemon and chop half of the meat and add it to the risotto. 12. Heat through and add the last tablespoon of olive oil. 13. Serve immediately.

Enjoy!