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Bella's Belly

Where brussels sprouts and ice cream happily coexist

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Chia Seed Parfait (v + df)

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Charcuterie board goals 👌🏼 A perfect platter to share with your friends this New Year’s Eve. Wishing you all a happy, healthy, and prosperous New Year! #f52share

This almond apple cake was almost too pretty to eat — ‘almost’ being a key word 😁 Recipe from @food52 ! Happy holidays folks!

Pumpkin bars to get you through Monday! 😋 1 c whole wheat flour 1/2 c almond meal 1/2 c brown sugar 1 tsp cinnamon 1/4th tsp cloves 1/4th tsp ginger powder 1 tsp baking powder ½ tsp baking soda 1 1/2 c pumpkin puree 6 Tbsp coconut oil 1 tsp vanilla Combine flour, almond meal, sugar, baking powder, baking soda, and spices. In a separate bowl, mix the pumpkin puree, vanilla, and coconut oil (softened). Mix both bowls together. Add a splash of milk or almond milk if batter is too thick. Pour into baking pan and bake at 400 degrees for 20-25 min. Cut into 8 pieces. . . . . Cream cheese icing (from carrot cake recipe on the blog): Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.

Not your average brunch 💁🏻‍♀️ Sweet potato ricotta waffle with poached eggs and bacon + coconut açaí bowl @fourth_chapter And thx @healthyhumanlife for my lovely willow oak 32oz bottle. It’s kept my water cool and refreshing all day long. Use my code BELLAM10 on amazon to receive 10% off any Healthy Human products. Stay hydrated folks!

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.

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