In The Kitchen With Team BELLA: Yummy Dishes To Try At Home

The BELLA Magazine team shares their favorite go-to recipes and how you can recreate them at home!

Banana Pancakes

I discovered this recipe years ago and it’s so easy and healthy to make! Plus, Kevin Bacon loves these and that’s enough endorsement for me.

INGREDIENTS

1 egg

1 tbs. Peanut butter (or alternative nut butter)

1 banana, mashed

INSTRUCTIONS

First, peel the banana and mash it with a fork in a bowl. Next, add in the egg and peanut butter and stir together. Then, add the batter to a buttered skillet that’s been warmed to medium heat. Allow the pancake to cook, monitoring closely so that you can flip it over once it turns golden brown. Follow the same process on the other side and then remove from heat. You can top it with more melty peanut butter, chocolate chips, or even add in your favorite protein powder to the mix for an extra boost.

Amanda Mactas

Food + Travel Editor

Oreo Dream Cake

INGREDIENTS

1 box chocolate cake mix Plus ingredients to make cake

2 packages of Instant Oreo pudding

(4 ounces each)

4 cups 2% milk

1 package of Oreo Cookies Family Size. Double Stuff is even better

INSTRUCTIONS

1. Make cake mix according to directions and bake in a greased 9×13 pan.

2. When cake is done, immediately poke holes over the cake using the end of a wooden spoon in about 1 inch intervals.

3. Let cake cool while you prepare pudding mixture. In a medium size bowl whisk together milk and pudding mix. Make sure to whisk out all of the lumps. Let the pudding mixture sit for about 2 minutes. You want it somewhat thickened but not set like pudding.

4. Pour pudding mixture over the warm cake.

5. Put the package of Oreos in a ziploc bag and crush them with a rolling pin or mallet. Pour over the pudding mixture on top of cake.

6. Put foil or a lid on and refrigerate for at least 8 hours or overnight so the cookies soften up.

Dr James Mercer

Partner + Assistant EIC | CAL + TX

Quick + Easy Anti-Inflammatory Cauliflower Chicken Soup

The winter season has inspired me to explore my soup making skills, while preparing for my wedding also had me scouring Pinterest for anything not loaded with heavy creams and diet-unfriendly ingredients. I stumbled upon this recipe from @beautybitesorg and have now made it weekly. This anti-inflammatory cauliflower chicken soup checks all the boxes - easy to make, healthy, and packed with superfoods that help reduce inflammation. I tweaked it a bit, so here is my spin on this delicious recipe!

INGREDIENTS

8 oz/chicken breast, cooked (I use pre-made rotisserie)

2 1/2 cups cauliflower florets, chopped

1 carrot + 1 onion, chopped (packaged +chopped for a time-saver)

1 1/2 tbsp ginger, grated

1-75 tbsp minced garlic (depending on if you love garlic as much as I do)

1/2 tsp turmeric

1 tsp dried mint

Chicken bone broth (amount dependent on the consistency you prefer)

2 tbsp olive oil

Salt + pepper to taste (who measures this anyway?)

INSTRUCTIONS

1. Heat olive oil in a medium-large cooking pot, then sauté onion, garlic, turmeric, and pepper until fragrant.

2. Add cauliflower and 2 cups of chicken broth.

3. Cover and cook at medium-high for around 7 minutes.

4. Add ginger, mint, and carrot. Cook for another 5 minutes or until carrots have softened.

5. Then, blend the soup using an immersion blender, to the consistency you prefer. You can also add more broth in at this stage if needed.

6. Add in the chicken, salt, and of course, more pepper and cook for 5-6 more minutes allowing the flavors to combine.

7. Top with a tbsp of olive oil or Greek yogurt – I use a non-fat Greek yogurt. (I also top with a sprinkle of vegan cheese.)

8. Serve and enjoy!

Jennifer MacLellan

Editorial Director

Greek Style Cod Fish

INGREDIENTS

1 ½ pounds cod fillet

1 small red onion sliced

3 cloves garlic crushed

1 pound cherry tomatoes halved

¼ cup sliced mixed green & black olives

1 tablespoon olive oil

1 teaspoon Italian seasoning

sea salt & fresh ground pepper to taste

¼ cup white wine

INSTRUCTIONS

1. Prep: Preheat the oven to 400°F. Lightly grease a rectangular baking dish and place your cod fish pieces.

2. Add vegetables: Red onion, garlic, tomatoes and olives around the fish.

3. Season: Drizzle the olive oil all over the ingredients in the dish. Sprinkle with Italian seasoning and season with sea salt and black pepper.

4. Finish and bake: Pour the white wine over the dish. Bake for 15-20 minutes, or until the tomatoes and fish are cooked.

Lori-Ann Marchese

Mind + Body Contributor | Body Construct Fitness

Millie’s Rice Pudding

Mother in law Millie’s rice pudding is a family favorite and the recipe is simple enough for us busy stylists on the go! Our husbands and boys love when we make this tasty treat for holidays, parties, or anytime the craving hits. Millie was as sweet as her delicious dessert!

INSTRUCTIONS

1. Preheat oven to 350 degrees

2. Boil 1⁄2 cup of white rice then rinse in a strainer with cold water Pour rice on bottom of a buttered glass baking dish

3. Mix 2 eggs and 1⁄4 cup of sugar

4. Add egg mixture to dish of rice

5. Add 1⁄2 cup of raisins, 2 cups of milk and stir.

6. Sprinkle on LOTS of cinnamon!

7. Bake for half hour to 40 minutes

8. Let cool and enjoy!

The Style Duo

Stylists

Carrot + Sautéed Garlic Hummus

I am a notorious raw veggie snacker, but that alone can get boring real quick. Instead, try dipping your favorite vegetables in one of my favorite and healthy dips, hummus!

Carrot + Roasted Garlic Hummus to be exact! You’re welcome!

INGREDIENTS

6-8 cloves Garlic peeled (I love garlic so add more or less if you choose)

1 bag of baby Carrots

Olive or coconut oil to taste

1 tsp Salt

1 tsp pepper

1 small onion, optional

INSTRUCTIONS

1. Boil carrots until tender.

2. In a separate pan, coat with 1-2 tbs of oil of choice and sauté garlic cloves. If you decide to add onion, peel and cut in small pieces and add to pan. Sauté until tender and golden.

3. When everything is ready, drain carrots and add to blender or processor along with garlic and onion sauté for several minutes. Drizzle in oil while machine is running, blending until the hummus is smooth and creamy.

4. Chill for a few hours and serve with plant-based crackers and veggies. Enjoy!

Vanessa Coppes

CEO + Editor-In-Chief