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!

Life without chocolate?!

.What would life be without chocolate? It is after all heaven wrapped in paper. When you eat 75% or 90% dark chocolate, you can even eat it without any guilt! Here is one of my favorite brands. You can buy it here.

I eat it as is, or use it in one of my favorite chocolate mousse recipes:

Chocolate Mousse

4-6 servings Prep time: 2 min Cook time: 10 min Total time: 12 min

Ingredients

• 1 bar dark chocolate (4 oz.) - 70% or 85% cacao • 1 1/2 cups heavy cream • 1 egg yolk • 1 tsp. vanilla powder • Raspberries (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, melt the chocolate in a double boiler on the stove. 3. Add the vanilla powder to the cream. 4. Add the melted chocolate little by little to the cream and fold it 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 berries (optional).

Enjoy!

You can find more recipes in my book here.

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!

The LCHF/Ketogenic Lifestyle is all about enjoying life

The LCHF/Ketogenic Lifestyle is all about enjoying life and not feeling deprived. All the ingredients listed below are on the list of things that are allowed to eat while following the LCHF/Ketogenic lifestyle. Here is a sweet treat to be enjoyed at any time! Almond Butter Chocolate Treats

Ingredients

• ½ cup macadamia nuts • 100 gram/3.5 oz dark chocolate (75% or 80%) • ½ cup almond butter • 20 small confectionery molds

Directions

1. Chop the macadamia nuts. 2. Melt the chocolate and almond together in a bowl over boiling water on the stow. 3. Place all the confectionery molds on a tray or cooking sheet and divide up the chopped nuts. 4. Pour the chocolate mixture into the confectionery molds. 5. Place them into the fridge to cool. 6. Keep them in the fridge until you are ready to serve them.

Enjoy!

Clean Eating Vegetarian burger recipe

Burgers are never wrong. This Clean Eating vegetarian burger recipe is both healthy and yummy. Perfect for lunch or dinner! Ingredients • 8 oz spinach • 1 tbsp olive oil • 1 small red bell pepper • 4 green onions • 14 oz can chickpeas • 4 oz ricotta cheese • 1 egg yolk (can be substituted be with egg substitute or a little corn starch) • 1 egg beaten (can be substituted be with egg substitute) • ½ tsp ground coriander • ½ cup all-purpose flour • 1 ½ cups dry whole-grain breadcrumbs • ¼ cup vegetable oil • 8 mini burger buns • Cherry tomatoes

Coleslaw

• 1 bag of coleslaw mix • 1 clove of garlic, minced • 2 tbsp apple cider vinegar • ½ cup of plain fat free Greek yogurt • 2 tsp Dijon mustard • 1 tsp honey • Salt and pepper to taste

Instructions Coleslaw 1. Pour the coleslaw mix into a bowl. 2. Mince the garlic. 3. In a separate smaller bowl, mix together the garlic, vinegar, yogurt, mustard and honey. 4. Pour dressing over the cabbage mixture and combine well. 5. Season with salt and pepper.

Burgers 1. Slice the green onions finely and set aside. 2. Spread out the flour on a plate and set aside. 3. Put the beaten egg (or egg substitute) on a plate and set aside. 4. Spread out the breadcrumbs on a plate and set aside. 5. Wash the spinach and pat it dry with paper towel. 6. Heat up a pan on medium heat and add the spinach. Cook for 2-3 minutes, stirring continuously, until wilted. Remove from the heat, drain well and set aside. 7. Heat the olive oil in a frying pan and cook the pepper and green onions over medium heat for 4 to 5 minutes, until soft. Set aside. 8. Place the chickpeas in a food processor or mixer with the ricotta cheese and blend until smooth. 9. Add the spinach, egg yolk and coriander and blend again to mix well. 10. Transfer to a mixing bowl and fold in the pepper and green onion mixture. Shape the mixture into 8 patties. 11. Toss the patties lightly in the flour, then roll first in the beaten egg and then in the breadcrumbs to coat. Chill the burgers for 20 minutes. 12. Heat up the vegetable oil in a large pan and cook the burgers over medium heat for about 6-7 minutes, turning once, until golden and crisp. 13. Serve in the buns with the coleslaw. Enjoy!

Blue cheese dressing recipe

There are lots of exiting new recipes coming to life in the kitchen today. Here is a delish dressing which is 100 times better than the one you get in a bottle. All natural and lots of healthy fat. Ingredients

• 3 ½ oz. Gorgonzola cremosa, Dolcelatte, or other soft blue cheese • 1 tbsp white wine vinegar • 2 tbsp extra-virgin olive oil • Sea salt and pepper to taste Directions

1. Remove and discard any rind from the cheese. 2. Place the cheese and in a bowl and break it into small chunks using a fork. 3. Mix in the vinegar with the cheese. Make sure the cheese doesn’t get mushy. 4. Mix in the oil, salt and pepper.

The dressing will keep in the refrigerator for up to 3 days.

Enjoy!

What is your favorite recipe? What dishes would you like to see on our menus? Send us a note to molander@stellibell.com. Thanks for helping us improve Stellibell every day!