Clean eating and ketogenic recipe - baked eggplant mozzarella

.Prep time: 10 min Cook time: 20 mins Total time: 30 mins

You can't never go wrong with veggies and cheese...Here is a flavorful and healthy recipe - baked eggplant mozzarella. Just replace the bread with a salad and you have a ketogenic meal.

Ingredients • 2 eggplants • 3 tbsp olive oil • 1 onion • 1 garlic clove • 8 oz can chopped tomatoes • 1 tbsp tomato purée • 10 oz fresh mozzarella cheese • Salt and pepper • Fresh basil • Hearty whole wheat bread

Instructions 1. Turn on the oven on 400°F. 2. Chop the onion and put it to the side. 3. Crush the garlic and put to the side. 4. Slice up 8 slices of the mozzarella cheese and put them to the side. 5. Clean the eggplant and slice them in the middle lengthwise. 6. Brush the eggplant with 2 tbsp of the oil and place the four pieces on a baking sheet. 7. Roast the eggplant in the oven for 20 minutes. 8. Meanwhile, heat the remaining oil in a frying pan. 9. Add the onion and the garlic to the pan and cook until the onion is soft and is starting to brown. 10. Add the tomatoes and tomato purée and let simmer for about 5 minutes or until the sauce has thickened. 11. Remove the eggplant from the oven and cover each half with sauce and 2 mozzarella slices. 12. Season to taste with salt and pepper and return to the oven for about 4-5 minutes to melt the cheese. 13. Remove from the oven, scatter with basil leaves and serve.

Enjoy!

The war on fat

.I'm so thankful for the latest issue of TIME magazine covering fat and the proof that consuming fat is not dangerous to your health. It's wonderful to see our message reaching more people and opening doors to healthy lives. But many are new to the ketogenic lifestyle and will need the right information to be successful.

Excerpt from my book:

Eat more fat, Fatty! and lose weight.

The ketogenic lifestyle is a high-fat, adequate-protein and low-carbohydrate diet. In other words, eating limited healthy carbohydrates and lots of healthy fats. A ketogenic lifestyle means consuming real homecooked meals made out of quality produce, and it means feeding your body wholesome goodness. This also means removing all sugar and processed foods from your diet.

Some people think that the ketogenic diet is a high-protein diet, which is not true. You simply replace the unhealthy carbohydrates (processed foods) with high-quality carbohydrates (vegetables) and replace store bought sauces with homemade sauces made with oil or real butter. You don’t make the portion sizes bigger. You just increase the percentage of fat so that you don’t have to be hungry. It’s that simple.

TIME Magazine

Ending the war on fat

.Little by little everyone is catching up with us and is ending the war on fat. TIME's new issue is covering fat and it's benefits. It so great to get our message out to more people, helping them to a healthier life.

For everyone who wants to find out more about how fat can improve your health - check out my groundbreaking book. Here you fill find all the information and tips for a healthy life:

stellibell_bookcover_overlay_web

Clean eating and ketogenic/LCHF recipe - Shrimp Tacos

.A quick healthy meal which the whole family will love - shrimp tacos. Skip the tortillas to make it a ketogenic recipe and switch out the fat-free Greek yogurt for full-fat yogurt.

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Shrimp Tacos Ingredients • 1 lb shrimp • 6 oz fat free Greek yogurt • ¼ cup chopped cilantro • 2 tbsp fresh lime juice • 1/4-1/2 tsp cayenne pepper • ½ a head of cabbage, thinly sliced (about 5 cups) • 8 corn tortillas • 4 tsp extra virgin olive oil • Salt and pepper to taste Directions 1. Defrost and clean the shrimp. 2. Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots, or in the microwave for a few seconds. Set aside on a plate covered with a clean kitchen towel. 3. Chop the cilantro. 4. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside. 5. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside. 6. Meanwhile, cut shrimp into thirds, so you have little bite size pieces. 7. In another pan, sauté the shrimp in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes so be careful not to over-cook them.. 8. To serve the tacos, place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce

Enjoy!

Clean eating and ketogenic/lchf recipe - Ratatouille

.You can never go wrong with a flavorful vegetarian dish. This Ratatouille is packed with bell peppers which are an excellent source of carotenoids, vitamin A and C, and also a source of over 30 different members of the carotenoid nutrient family. So yummy and super healthy! Skip the bread to make the recipe ketogenic.

Prep time: 15 mins Cook time: 30-35 mins Total time: 45-50 mins

Ratatouille

Ingredients • 1 red pepper • 1 green pepper • 1 yellow pepper • 2 yellow onions • 1 small eggplant • 1 zucchini • 3 garlic cloves • 3 tbsp olive oil • 2 8oz crushed tomatoes • ½ tbsp sugar (optional) • Salt and pepper • Whole wheat bread

Instructions 1. Rinse all vegetables and cut them up 1-inch pieces. 2. Chop the garlic. 3. Heat up the oil in a large pot on low heat. 4. Add the garlic and vegetables and cook stirring for about 5 minutes. Make sure the vegetables cook without getting any color. 5. Add the crushed tomatoes and let simmer on low heat under a lid for about 30 minutes. 6. Add a pinch of salt and pepper. Add sugar if you like (this will enhance the taste of the tomatoes). 7. Pour into a serving bowl. 8. Serve with the whole wheat bread.

Enjoy!

Clean eating and ketogenic/LCHG recipe - Cilantro Chicken with Cauliflower

.This Cilantro Chicken with Cauliflower recipe is a staple in our house. The cauliflower is a great vegetable. Not only is it packed with vitamin C but also low in carbs. I serve the dish to my kids with the pasta, but of course I skip it to make it a ketogenic meal.

Prep time: 5 mins Cook time: 35 mins Total time: 40 mins

Cilantro Chicken with Cauliflower

Ingredients • 1 tbsp olive oil • 2 ½ pounds bone-in, skin-on chicken thighs (about 8) • Salt and black pepper • 1 head cauliflower (about 11/2 pounds) • ¼ tsp crushed red pepper • 1 lime (1 tbsp fresh lime juice, plus lime wedges for serving) • ½ cup fresh cilantro leaves • Penne pasta Directions 1. Cut the cauliflower into florets. 2. Heat oven to 450° degrees. 3. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ½ tsp salt and ¼ tsp black pepper. 4. Working in batches, cook the chicken skin-side down until crisp and golden, 6 to 7 minutes. Transfer to a plate; reserve the drippings in the skillet. 5. Cook the pasta following the direction on the packaging. 6. Meanwhile, pour off all but 2 tbsp of the drippings from the skillet. Add the cauliflower, chilies, and ¼ tsp each salt and black pepper; toss to coat. Nestle the chicken skin-side up in the cauliflower, transfer to oven, and roast until the cauliflower is tender and the chicken is cooked through, 20 to 22 minutes. 7. Add the lime juice and cilantro to the skillet and toss to combine. Serve with the pasta and lime wedges. Enjoy!

Clean eating and ketogenic/LCHG recipe - Chicken with roasted cherry tomato and basil sauce

.A great summer chicken recipe that works for both clean eating and ketogenic/LCHF (skip the rice) - Chicken with roasted cherry tomato and basil sauce.

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins

Ingredients • Olive oil • 1 pound cherry tomatoes • 4 boneless, skinless chicken breast (6 oz each) • cup coarsely chopped fresh basil • ¼ cup half and half cream • Brown rice • Salad; lettuce, 2 tomatoes and cucumber

Directions 1. Clean and chop the tomatoes and cucumber. Mix with the lettuce in a serving bowl and set aside. 2. Preheat oven to 400° degrees. 3. Place tomatoes in a large shallow baking dish and sprinkle them with olive oil (making sure they are all covered). 4. Roast the tomatoes, uncovered, about 20 minutes or until they are soft. 5. Meanwhile, put on the rice to cook following the directions on the packaging. 6. While the tomatoes and rice are cooking, heat up a pan on medium heat and add a little olive oil. 7. Add the chicken and cook both sides until cooked through. Cover the chicken and let stand for 5 minutes. 8. When the tomatoes are done roasting, put half of them in a blender and mix until smooth. 9. Place the mixture in a medium saucepan with the basil and the cream; cook, stirring, over low heat, until heated through. 10. Serve the chicken topped with sauce, remaining tomatoes, rice and salad.

Enjoy!

Clean eating and ketogenic/LCHF recipe - Chicken with tomatoes and peppers

.Delicious recipe with plenty of vegetables - chicken with tomatoes and peppers. Serve the chicken with a salad instead of the rice if you like to make the recipe ketogenic/LCHF.

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins

Chicken with Tomatoes and Peppers

Ingredients

• 6 (1 ½ pound) medium skinless, chicken breast halves • ¼ tsp salt • 1/8 tsp black pepper • 2 tbsp olive oil • 1 cup stewed tomatoes • 1 small onion • ½ cup red sweet pepper • ½ cup green pepper • ½ cup yellow pepper • 2 tbsp dry white wine • 1 tsp chili power • ¼ tsp ground cumin • Red, green and yellow pepper rings for serving • Brown rice

Directions

1. Chop the onion and put aside. 2. Chop all three peppers. 3. Clean the chicken, pat dry and sprinkle both sides of chicken with salt and pepper. 4. Heat up a pan on medium heat and add the olive oil. 5. Cook the chicken until browned evenly on both sides. Leave it in the pan. 6. In a medium bowl, combine well the stewed tomatoes (un-drained), the onion, the peppers, wine, chili powder and cumin. 7. Put on the rice to cook following the directions on the packaging. 8. Pour the mixture over the chicken. Cover and simmer for about 10-12 minutes or until the chicken is cooked through. 9. Remove the chicken from the pan (keeping the pepper mixture in the pan) and place on a serving plate and cover with foil to keep warm. 10. Heat the tomato mixture to a boil and boil, uncovered, for 4-6 minutes or until desired consistency. 11. Pour the mixture over the chicken and serve with the rice. Enjoy!

Raspberry Mousse

.I often get the comment - What? You don't eat fruits? That must be so boring! Not true. I eat berries; raspberries (lowest in carbs), blueberries and strawberries. I eat them as a snack or I whip up a yummy dessert like a raspberry mousse. A ketonic/LCHF lifestyle is anything but boring! Raspberry Mousse 4-6 servings Prep time: 2 min Cook time: 10 min Total time: 12 min

Ingredients

• 1 cup raspberries • 1 pinch of stevia (optional) • 1 1/2 cups heavy cream • 1 egg yolk • 1 tsp. vanilla powder • Shaved dark chocolate (optional) Directions 1. Whip the cream for about 3 minutes on high using an electric mixer. It shouldn't be too firm or too runny. 2. Meanwhile, heat up the raspberries in a pot on the stove while stirring and add the stevia (optional). The raspberries should get mushy and runny. 3. Add the vanilla powder to the cream. 4. Add the raspberries to the cream and fold them in. 5. Separate the egg and add the egg yolk to the cream. 6. Using the mixer, mix for about 5-10 seconds. 7. Serve with some shaved dark chocolate on top (optional). Enjoy!

berries

Extra buttery chocolate balls

.I just came up with a great way to add some more butter and fat to my diet. I made a new version of the chocolate balls recipe in my book. I love making new recipes and trying new ingredients. I added some protein powder (zero carb and zero sugar. Great brand can be found here) to add some protein, but also to add a sweet flavor.

Prep time: 10 mins Cook time: 0 mins Total time: 10 mins

Extra buttery chocolate balls

Ingredients

• 1 stick of butter • 1/4 cup protein powder (I used chocolate) • 1 1/4 cup unsweetened coconut flakes (1 cup in the recipe and 1/4 cup for covering the chocolate balls) • 1 tsp cold strong coffee • 1/4 cup cocoa (less if you don't want a strong chocolate flavor. Add little by little)

Directions

1. Take out the butter and keep it in room temperature a little bit before you start making the chocolate balls. 2. Meanwhile, spread out 1/4 cup of the coconut flakes on a plate and set aside. 3. Add all the ingredients in a large bowl. 4. Using your hands mix all the ingredients very well. 5. Take a small amount of the mix and roll it together into a ball. Roll the ball in the coconut flakes on the plate until they are covered. Place the finished balls in a glass container with lid. 6. Once all the chocolate balls are complete close the lid on the container and place them in the fridge. They can also be kept in the freezer.

The chocolate balls are great as a snack, or with coffee/tea after lunch or dinner to add some more fat to the meal. They will last in the fridge for about 3-4 days. Enjoy!

extra buttery balls

Magic Bullet Coffee

.I haven't been as strict as I should be with the fat, so here we go. Starting the day with a MBC - Magic Bullet Coffee. Coffee with tiny bit of cream, two tablespoons of coconut butter and two tablespoons butter. Yum! I should be in ketosis by this weekend. The menu today:

Breakfast - Magic Bullet Coffee Lunch - Ketogenic/LCHF chicken salad Dinner - Grilled chicken and spinach salad

magic bullet coffee

Bacon vs. butter

.Have you discovered Google's nutrition comparison tool? It's worth checking out. Using this tool is as simple as searching for two types of food and adding the word "vs." between the two foods, or adding the word "compare" before the two foods.

I did a search for "bacon vs. butter", and I learned that I will get less carbs and more fat if I eat bacon. Who knew?!? So bacon it is!

Check out my search results here.

eggs and bacon

Clean eating and ketogenic recipe - Lemon-Ginger Roasted Chicken Thighs

.A healthy, quick and easy Lemon-Ginger Roasted Chicken Thighs recipe which is easy made into a ketogenic meal by switching the rice for a salad.

Prep time: 15 mins Cook time: 35 mins Total time: 35-45 mins

Ingredients

• 1 ½ tsp olive oil, divided • 1 lb boneless, skinless chicken thighs (4 large thighs) • ¼ tsp kosher salt • 1/8 tsp fresh ground black pepper • 1 large shallot • 3 cloves garlic • 1 tbsp minced fresh ginger • 1 1/4 cup low-sodium chicken broth, divided • 1/4 cup fresh lemon juice • 12 oz sugar snap peas • 1 cup brown rice • 1 cup low-fat coconut milk • 1/4 loosely packed cup sliced fresh basil

Directions

1. Slice the shallots thinly. 2. Mince the garlic. 3. Mince the ginger. 4. Rinse the peas and cut off the ends. 5. Rinse the chicken and pat dry. 6. Preheat oven to 400ºF. 7. Meanwhile, in a large ovenproof skillet, heat 1 tsp oil on medium-high. 8. Season chicken on all sides with salt and pepper and add to skillet. Cook, turning once, until lightly browned, about 3 minutes per side. Transfer chicken to a large plate and set aside. 9. Reduce heat to low. In skillet, heat remaining ½ tsp oil. Add shallot and sauté, stirring occasionally, until golden, about 3 minutes. 10. Add garlic and ginger and sauté for 1 more minute, until fragrant. 11. Increase heat to high and add 1/4 cup broth and lemon juice. Bring to a boil, reduce heat to low and simmer for 3 minutes, stirring up brown bits from bottom of skillet with a wooden spoon. 12. Remove from heat. 13. Transfer mixture from skillet to an oven-safe pan and add the chicken, spooning broth mixture over top. Scatter peas onto mixture and transfer to oven. Bake for 20 minutes, until chicken is cooked through. 14. Meanwhile, in a small saucepan, combine brown rice, remaining 1 cup broth and coconut milk. Heat on high and bring to a boil, stirring occasionally. Cover, reduce heat to low and cook for 10 to 15 minutes, until liquid is absorbed. Turn off heat and set aside. 15. To serve, fluff brown rice with a fork and stir in basil. Divide chicken and brown rice among serving plates and top chicken with pan juices.

Enjoy!

Clean Eating and Ketogenic/LCHF Recipe - Vegetable Stir-Fry

.Delish vegetable stir-fry with lots of vitamins. Skip the rice and bread to make the recipe ketogenic/LCHF.

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins

Ingredients

• 3 cups water • 1 ½ cups quick-cooking brown rice • 2 tbsp peanut oil • 1 small yellow onion • 1 small green bell pepper • 1 tsp minced garlic • ¼ tbsp red pepper flakes • 3 green onions • 3 tbsp soy sauce • 1 cup frozen petite peas • 2 tbsp sesame oil • Whole wheat bread

Directions

1. Cook the rice following the directions on the packaging. 2. Chop the onion and green pepper. 3. Mince the garlic. 4. Thinly slice the green onions. 5. Heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally. 6. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. 7. Serve with the bread.

Enjoy!

Clean eating and ketogenic/lchf recipe - Baked Halibut

.A simple and quick halibut recipe that is packed with flavor. Skip the rice to make the dish ketogenic/LCHF.

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins

Baked Halibut with Rosemary

Ingredients

• 4 4-oz halibut steaks (1/2 to 1 inch thick) • 2 tsp olive oil • 2 tsp lemon juice • 1/8 tsp salt • 1/8 tsp black pepper • 1 tsp minced garlic • 1 tsp dried rosemary • Brown rice • Salad; green lettuce, tomatoes and cucumber

Directions

1. Chop the tomatoes and cucumber and mix with the lettuce in a bowl for serving. 2. Cook the rice following the direction on the packaging. 3. Preheat the oven to 400°. 4. Rinse the fish and pat dry with paper towels. 5. Cut fish into the four serving size pieces. 6. Brush fish with olive oil and lemon juice. Sprinkle with salt and pepper. 7. Mince the garlic. 8. Crush the rosemary. 9. Rub the fish with the garlic and rosemary. 10. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat until fish flakes easily when tested with a fork (about 4 to 6 minutes per ½ thickness of fish) 11. Place the fish on a serving plate. 12. Serve with the rice and salad.

Enjoy!

Clean eating and ketogenic recipe - Shrimp Stir Fry

.This flavorful and light Shrimp Stir Fry recipe is great in any season. Switch out the rice for a salad to make the recipe ketogenic.

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins

Ingredients • 3 tbsp flour • 1 ¾ cups chicken broth • 1 tbsp soy sauce • ½ tsp sesame oil (optional) • 2 tbsp olive oil • 1 pound of medium shrimp • 2 carrots • 1 green pepper • 2 scallions • ½ tsp ground ginger • 1 small garlic clove • Brown rice

Directions 1. Put the rice on to cook following the direction on the packaging. 2. Slice the carrots very thinly. 3. Cut the pepper into 2-inch long strips. 4. Cut the scallions into 1-inch pieces. 5. Chop the garlic very thinly or use a garlic press. 6. Clean the shrimp and put them to the side. 7. Stir the flour, chicken broth, soy sauce and sesame oil (optional) together until smooth and set aside. 8. Heat 1 tbsp olive oil in a large pan on medium-high heat. 9. Add the shrimp and cook for a couple of minutes and until fully cooked (careful not to overcook the shrimp). Remove the shrimp from the pan. 10. Heat the rest of the olive oil in the pan. Add the vegetables, ginger and the garlic. Cook the vegetables until tender-crisp. Stirring to ensure that vegetable are cooked evenly. 11. Add the flour mixture to the pan. Cook and stir until the mixture boils and thickens. 12. Add the shrimp to the pan let cook a little bit until the shrimp are warm. 13. Serve the shrimp with the rice.

Enjoy!