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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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Turkey meatballs with @traderjoes vodka sauce served over zucchini noodles. Happy Sunday folks😌 . . . 16 oz of ground turkey 1 egg 1/4th cup ground oats 1 tbsp nutritional yeast 1 tbsp minced garlic (another @traderjoes staple) 1/2 cup frozen or fresh spinach 1 tbsp green onions Salt & pepper to taste . . . Mix all the ingredients until thoroughly combined. Roll into 1.5-2 inch balls and place on a well greased baking sheet. Bake at 375 degrees for 20-25 minutes. Serve with your favorite sauce (mine is the TJ’s Giotto’s Organic Vodka Sauce).

Shakshuka! One of my all-time favorite vegetarian meals. It’s an easy and healthy dish popular in the Middle East. Serve it for breakfast, lunch, or dinner. . . . . 1 tbsp olive oil or coconut oil 1 tbsp garlic (minced) 1 small onion (peeled and diced) 1 bell pepper (peeled and diced) 2 cans of diced tomatoes 1 tbsp tomato paste 1 tsp paprika 1 tsp curry powder 1 tsp cumin Pinch of chili powder Pinch of cayenne pepper Salt & pepper to taste 5-6 eggs Parsley (for garnish) . . . . Sauté the onion with olive oil and garlic. Once golden, add the diced bell pepper and tomatoes. Mix in the spices and tomato paste. Add salt & pepper to taste. Crack the eggs into the mixture. Be sure to space them out evenly over the mixture. Cover the pan and let simmer for 12-15 minutes. Once the eggs are cooked, turn off the heat and serve immediately. Garnish with parsley.

Hi friends! I’m back from my 6 month hiatus and am trying to get back into food blogging. So, here’s a photo of my Mediterranean Summer Salad! 😎Cucumbers + cherry tomatoes + chickpeas + bell pepper + green beans + lemon + cilantro + a dollop of @traderjoes olive hummus

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.

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