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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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Reminiscing about all the delicious food I consumed over the holidays 😌 || Charcuterie board featuring harbison cheese from @jasperhillfarm — it was part of the @wholefoods 25 days of cheese collection and was so tasty we went back for a second! The cake is my own rendition of @bonappetitmag Pear Upside- Down Cake with Brown Butter. My New Year’s resolution is to get the recipe on my blog this month 😁😳

It’s a pumpkin pancake kind of day! Start the weekend off right with TJ’s pancake/ waffle mix 🤗|| @traderjoes pumpkin pancakes + cinnamon bun spread w walnuts + @reddiwip 👌🏼 #pancakes

PSA: today is the last day to try the @saltandstraw July berry series!! The August farmer’s market series starts tomorrow. Special shout out to the lovely lady in studio city who helped me yesterday and let me sample every seasonal flavor. You made my day 😋|| Meyer lemon w/ blueberries (Meyer lemons and vegan coconut ice cream) + birthday cake & blackberries (birthday cake crumble, blackberry jam, and vanilla ice cream) #saltandstraw

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

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