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Bella's Belly

Where brussels sprouts and ice cream happily coexist

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Smoothies & Shakes

Chia Seed Parfait (v + df)

Coconut Peanut Butter Shake (df)

Creamy Peach Smoothie (df)

Creamy Summer Berry Smoothie (df)

Hearty Green Smoothie (df)

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With Thanksgiving around the corner, it’s time for my favorite Turkey Day staple. Here’s a recipe for my family’s sweet potato butternut casserole with candied pecans — a fail-proof winner! My family typically makes it with only sweet potatoes but I modified the recipe this year to incorporate butternut squash. It makes the dish lighter and is still incredibly delicious — more like a sweet potato/ butternut dessert than a veggie side. . . . . 1 1/4 c mashed sweet potatoes 1 1/4 c butternut squash 1/4 c brown sugar 1 egg 1/2 tsp vanilla 1/4 c melted butter 1/6 c milk 1/4 tsp salt Roast sweet potatoes and butternut squash at 350 until done. Cool, and scoop out with spoon. Puree in food processor until smooth. Mix all ingredients together. Pour into greased casserole dish and top with the following just before baking. 1/4 c almond meal 1/2 c brown sugar 1/2 c chopped pecans 1/6 c melted butter Mix the first three ingredients together and sprinkle on the casserole. Then pour melted butter on top. Bake uncovered for one hour at 350. #friendsgiving

Well I’ve posted a pumpkin pie, muffin, and bread recipe. Scones were next on my list 🤷🏻‍♀️ I topped them with a family favorite: cream cheese icing. . . . Healthy Pumpkin Scones w Cream Cheese Icing: 2 c whole wheat flour 1 tbsp baking powder 1/4 c brown sugar 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp ginger 1/4th tsp cloves 1/4 c maple syrup 1 tsp vanilla 1/2 tsp orange extract 1 c pumpkin puree 1/3 c cold butter 1/4th cup plain yogurt Top with cream cheese icing (recipe on blog under carrot cake) . . . Combine flour, baking powder, and spices. In a separate bowl, mix the maple syrup, vanilla, orange extract, and pumpkin puree. Mix both bowls together. Add cold butter and yogurt. You may need to use your hands to knead the dough and thoroughly incorporate the butter into the mixture. Place dough in a well greased round baking pan. Bake at 400 degrees for 20-25 min. Cut into 8 pieces.

California Breakfast Scramble! Sweet potatoes + yukon gold potatoes (bake the potatoes the night before) + chicken sausage + eggs + avocado + salsa + topped with @traderjoes everything but bagel seasoning 👌🏼

Thank you @bienasnacks for sending me these tasty chickpea snacks! I happily discovered that they have 6 grams of protein per serving and no artificial ingredients or flavors. Plus they are gf and df! Use them as a topping for soups, salads, or desserts. They come in a variety of original flavors – cinnamon toast crunch, habanero, & honey roasted. Find them at your nearest @wholefoods or health food store. #chickpeas

Bacon wrapped figs 🤤 A rich and satisfying appetizer that doesn’t include dairy or gluten! Figs and bacon (nitrate free) are both whole30 approved. So, go crazy! . . . . . Cut bacon in half and wrap around a fresh fig. Secure with a toothpick. Bake at 420 degrees for 15-20 min until bacon is cooked. #bacon

Sundays are for peanut butter brownies topped with raspberries ❤️ These beauties are gf and df! . . . 1/2 c coconut oil 1 c dark chocolate chips 1 1/2 c almond meal 3/4th c brown sugar 2 tbs unsweetened cocoa powder 3 tbs PB Fit (peanut butter powder) 1/2 tsp baking powder 2 eggs 2 tsp vanilla extract . . . Heat the coconut oil and chocolate chips together on the stove top. In a large bowl, add the chocolate mixture to the almond meal, sugar, cocoa powder, PB powder, and baking powder. In another bowl whisk the eggs and vanilla together. Then combine the two mixtures and pour into a baking dish. Bake for 20-25 minutes.

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