This Week's goal - Get sleep!

 

This should be a goal we can all achieve, but most of us struggle to get across the finish line. We are talking about getting 8 hours of sleep every night. Sleep is crucial for our health and well being but with our busy schedules sleep is often the first thing that gets cut down. This week try to go to bed earlier, even if it’s just 30 minutes earlier it’s a good start. Your body and mind will thank you!

Happy Sleeping!

Happy Friday!

Seems appropriate with the storms coming in this weekend.

Baked Eggplant & Mozzarella

 Baked Eggplant & Mozzarella

Ingredients

• 2 eggplants
• 3 tbsp olive oil (divided)
• 1 yellow onion
• 1 garlic clove
• 1 8 oz can chopped tomatoes
• 1 tbsp tomato puree
• 10 oz of fresh mozzarella cheese
• Salt and pepper
• Chopped fresh garlic

Directions

1. Turn on the oven on 400° degrees.
2. Chop the onion and put to the side.
3. Crush the garlic and put to the side.
4. Slice the mozzarella cheese and put to the side.
5. Slice the eggplants in half lengthwise.
6. Brush the eggplant with 2 tbsp of the olive oil.
7. Put the eggplant on a baking sheet with the cut side up.
8. Place the eggplant in the oven and roast them for 20 minutes.
9. Meanwhile, heat up a frying pan on medium pan and add the remaining olive oil.
10. Add the garlic and onion and cook until the onion is soft and start to brown.
11. Add the tomatoes and tomato puree and simmer for 5 minutes or until the sauce has thickened.
12. Remove the eggplant from the oven and cover each half with sauce and two of the mozzarella slices. 
13. Season to taste with salt and pepper and return to the oven for 4 to 5 minutes to melt the cheese.
14. Take the eggplants out of the oven as soon as the cheese is melted and sprinkle with basil and serve.

Enjoy!

Frozen banana “ice cream”

Here is a treat that is almost too healthy to be put in the 80/20 category. 

Frozen banana “ice cream”

Ingredients

• 3 bananas
• 1 tsp cocoa powder (optional)

Directions

1. Slice the bananas and spread them out on a baking sheet
2. Put them in the freezer until frozen (usually takes a few hours)
3. Put the bananas into a blender or food processor and blend until completely smooth
4. Serve in small serving bowls or cones

Enjoy!

This Week's Goal

We just realized that we have set great goals every week but we haven’t talked about how we achieve them. We asked everyone on staff how they do it and the two most common methods was sticky notes on the computer monitor, mirrors and fridge, and setting reminders on their Smart Phone. The key is to have constant reminders.

Post your goal for the week in all the places you look at often:

• The computer monitor frame.
• Inside of front door.
• The inside of your wallet.
• The lamp on your bedside table.
• The mirror in your bathroom.
• The fridge door
• The microwave door
• Set reminders on your Smart Phone

This week, pick one of your favorite goals so far and stay on goal. Here are the goals we have tried so far:

• Drink more water
• Exercise more
• Think positive thoughts about ourselves
• Stretch
• Meditate
• Forgive and let go of anger
• Karma – treat other people well
• Have a good attitude
• Eat a healthy breakfast
• Keep the balance in life

Good luck!

Stellibell's Pinterest page is here!

We are excited to announce our Pinterest page! Another great way to share our recipes and love for beautiful things in life. Check it out here: http://pinterest.com/stellibell/

Which one do you pick?

Napkin holders

Add some color to the dinner table with these original and fun felt napkin rings. They are made ​​of four different colors to distinguish each napkin.

TheWoolWorld

Green Cleaning - Cutting Boards

To get rid of the smell and help sanitize a cutting board (wooden or plastic), cut a lemon in half and rub it all over with the cut side or wash it with undiluted lemon juice.

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!