Riccioli with Broccoli, Parmesan and Pine Nuts

Riccioli with Broccoli, Parmesan and Pine Nuts

Ingredients

• 14 oz whole wheat riccioli
• 2 cups broccoli flowerets
• 4 tbsp olive oil
• 2 garlic cloves
• 1 lemon
• Salt and pepper
• 3 tbsp pine nuts
• Grated parmesan

Directions

1. Cut the lemon in half and squeeze the lemon juice into a small bowl.
2. Chop the garlic cloves finely and add to the lemon juice.
3. Add the olive oil and a pinch of salt and pepper to the mixture and stir.
4. Toast the pine nuts in a pan on low heat. Put to the side.
5. Cook the pasta according to the package direction.
6. Add the broccoli to the pasta the last 4 minutes of the cooking. Drain the pasta and the broccoli and pour them into a big bowl.
7. Pour the lemon juice mixture over the pasta and mix well.
8. Add the pine nuts and stir.
9. Sprinkle over the parmesan and serve.

Enjoy!

This Week's Goal

Life is an ongoing balancing act between what we have to do vs. what we like to do. With some planning it’s easier to find that balance. This week take a few minutes and think about your priorities. Write down all the musts: work, child care, cleaning, errands etc (not food planning or shopping if you are a Stellibell member!). Then write down the things you wish you had time for: exercise, hobbies, reading books, time with the family etc. Take a look at the lists and see if all tasks belong on the list. Perhaps you can assign the cleaning to someone else? Combine both lists in order of prioritization and try to find a way to get it all done. Finding balance in your life will instill more harmony and contentment throughout your routine.

Happy balancing!

Smile!

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Green cleaning

Since Stellibell is an environment conscious company we try to make every aspect of our life greener. Green cleaning is a great way of caring for our planet so we are going to start sharing some good tips with you here on our blog. 

Here is a green recipe for removing soap scum from the shower:

• Mix 4 tbsp baking soda with two tbsp vinegar to make a paste.
• Apply the paste to shower doors with a cloth. Use an old toothbrush to difficult to reach corners.

Baked Sweet Potatoes & Shrimp

Baked Sweet Potatoes & Shrimp

Ingredients

• 1 tbsp olive oil
• 4 large sweet potatoes
• 8 oz medium shrimp
• 1 ripe avocado
• 1 tbsp light mayonnaise
• 2 tbsp skim milk or water
• 3 tbsp light crème fraise
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 container alfalfa sprouts

Directions

1. Turn on the oven on 400°  F.
2. Rinse and scrub the potatoes clean, pat them dry
3. Drizzle the potatoes with the olive oil and rub all over the skin.
4. Put them on a baking sheet and place in the oven. Bake for about 25-30 minutes until tender and cooked through.
5. Defrost and clean the shrimp.
6. Cut the avocado in small cubes.
7. Mix the shrimp and avocado in a bowl and put to the side.
8. In a small bowl, mix the mayonnaise with the milk (or water) until smooth. Add the crème fraiche and tomato paste and mix well.
9. Add the shrimp and avocado mix and blend well.
10. Remove the potatoes from the oven.
11. Split the potatoes and fill them with the shrimp mixture.
12. Garnish each potato with paprika and some fresh sprouts.

Enjoy!

This Week’s Goal

Breakfast is one of the most important meals of the day. It’s the fuel that will jump start your body to get it ready for a busy day and get energized. Many of us skip breakfast or fill up on empty carbohydrates due to lack of time. Take five minutes the evening before to plan your breakfast the next day. Make sure you have some delicious fruits and healthy yogurt (Greek yogurt is an excellent choice) at home (it takes only a few minutes to prepare this breakfast), and set your alarm 15 minutes earlier. You will be happy you did. Eat slowly and enjoy every bite. You will be ready to tackle the day with new level of energy.

Happy breakfast eating!

Balsamic Pork & Berry Salad

Balsamic Pork & Berry Salad

Ingredients

• 8 cups romaine lettuce
• 2 cups sliced fresh strawberries
• ½ cup sliced celery
• 8 oz pork tenderloin
• 2 tbsp olive oil (for cooking)
• 1 tsp olive oil (for dressing)
• 1 garlic clove
• ¼ cup honey
• ¼ cup balsamic vinegar
• ¼ tsp black pepper
• 2 tsp chopped walnuts
• 1 tsp chopped fresh chives

Directions

1. Chop or tear the romaine lettuce into pieces.
2. Slice the strawberries and the celery.
3. Mix the lettuce, strawberries and celery in a bowl and set aside.
4. Mince the garlic.
5. Chop the walnuts and set aside.
6. Chop the chives and set aside.
7. Trim the fat from the pork.
8. Cut the pork crosswise into ¼ -inch slices.
9. Heat up a pan on medium heat and add 2 tbsp of olive oil.
10. Cook the pork until well done and remove from pan.  Cover to keep warm.
11. To make the dressing; add olive oil to the pan. Add the garlic and cook for a few seconds. Stir in the honey, vinegar and pepper. Cook and stir until heated through.
12. Place the salad on each plate. Top with the pork and drizzle with the dressing. Sprinkle with the nuts and chives and serve.

Enjoy!

Glass Bottles

These bottles would looks beautiful on a shelf in a kitchen just as decoration or great for serving water at a party.

Shop: BigCountryIronWorks

Fruited Cottage Cheese Salad

A great light lunch for a hot Summer day filled with vitamins and protein.

Fruited Cottage Cheese Salad

Ingredients

• ½ cup low-fat cottage cheese
• 1 small apple
• 2 tsp raisins
• 1 tsp flax seeds
• 1 lettuce leaf
• Dash of cinnamon or nutmeg (optional)

Directions

1. Chop the apple into small chunks
2. Mix cottage cheese, apple and  raisins together in a bowl
3. Place the lettuce leaf on a plate
4. Spoon the mixture onto the lettuce leaf
5. Sprinkle with flax seeds and spices (optional) and serve

Enjoy!

This Week's Goal

Our goal this week is portion control, or maybe we should say mindful eating. Ever hear the saying, “breakfast should be eaten as a king, lunch as a prince, dinner as a farmer and your evening snack as a poor man”? It’s a really good guideline to follow. 

The most food should be eaten earlier in the day when we are busy and our bodies are active and burning calories. As the day progresses and we start to wind down into our more relaxed evenings, we should also slow down our food intake. It’s a simple formula for our everyday life. The good thing with eating clean (all Stellibell’s recipes are clean eating) is that you don’t have to worry about measuring your food or counting calories. Eat healthy and eat until you are just about full. Focus on eating and eating alone when you are enjoying a meal. This will help you not to overeat. 

Happy Eating!

Yes it is

Let's decide to have a happy weekend!

Chicken Milanese

Chicken Milanese

Ingredients

• 1 Large egg
• 1 cup Italian style panko crispy bread crumbs
• 1 tbsp grated parmesan
• 4 chicken cutlets
• 3 tbsp olive oil
• 2 tbsp lemon juice
• ¼ tsp salt
• ¼ tsp pepper

Salad

• 4 cups salad greens
• 1 can (15 oz) cannellini beans rinsed
• 1 cup halved grape tomatoes
• ½ cup sliced onion
• 1 lemon

Directions

1. Make the salad: Rinse the beans, cut the tomatoes in half, slice the onions. Mix everything with the greens in a bowl. Garnish with lemon wedges.
2. Whisk the egg and put it in a shallow bowl.
3. Mix panko and cheese on a plate.
4. Rinse the chicken cutlets and pat dry with paper towel.
5. Dip cutlets into egg and then into the crumbs to coat.
6. Heat 1 tbsp of the oil in a large non-stick skillet.
7. Add cutlets and cook five minutes, turning once, until golden and cooked through.  Remove from pan and set aside.
8. Dressing: whisk remaining 2 tbsp olive oil, lemon juice, salt and pepper in a medium bowl.
9. Add dressing to salad and toss to mix and coat.
10. Cut lemon into wedges.
11. Serve each cutlet with one cup of salad.
12. Garnish with lemon wedges.

Enjoy!

Not that you need a reminder....

But here you go!

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Scallops with Lemon and Capers

Scallops with Lemon and Capers

Ingredients

• 1 cup chicken broth
• 1 tbsp capers
• 1 ½ tsp flour
• 1 tsp minced garlic
• 1 tsp grated lemon zest
• 2 tbsp lemon juice
• ¼ tsp each salt and pepper
• 3 tsp butter
• 1 ½ lb sea scallops, patted dry
• 1 tbsp chopped parsley

Directions

1. In a 2-cup liquid measure, stir broth, capers, flour, garlic, zest, juice, salt and pepper, until flour dissolves
2. Melt 2 TBSP butter in a large nonstick skillet over medium-high heat.
3. When butter just start to brown, add scallops and cook 4 to 5 minutes turning once, until golden and cooked through.
4. Remove to plate.
5. Add broth mixture to skillet, bring to a boil.
6. Boil 1 minute or until lightly thickened.
7. Remove from heat.
8. Stir in remaining butter and parsley
9. Spoon over scallops
10. Serve with a side of brown rice

Enjoy!