Summer is here and you’ll likely be invited to a ton of cookouts, barbecues, and parties, especially with July 4th right around the corner! In this video, Bella shares three potluck dishes that everyone loves! You can enjoy these on any dietary lifestyle- ketogenic, paleo, vegan, vegetarian, or metabolic- we’ve got you covered!

Spinach Artichoke Dip


1 1/2 cups cashews, soaked

3 tablespoons lemon juice

2/3 cup unsweetened nut milk

1/3 cup extra-virgin olive oil

1/4 cup nutritional yeast 

1 1/2 tsp onion powder

1 1/2 tsp garlic powder 

1 1/4 tsp sea salt

1/4 tsp black pepper 

2 tablespoons extra-virgin olive oil

1 yellow onion, diced

4-5 cloves garlic, minced

12 oz spinach

14 oz jar artichoke hearts, drained and halved

Sea Salt and black pepper to taste


Preheat the oven to 350F.

Add all sauce ingredients into a blender so your cashews, lemon juice, almond milk, avocado oil, nutritional yeast, and the seasonings. Blend until smooth and set aside.

Grab a large skillet and add oil, onions, and garlic. Saute 3-5 minutes.

Add spinach and artichokes to the skillet and cook for 3 minutes. Add salt and pepper.

Remove from heat, add in the sauce and mix together. Smooth the top and bake for 10-15 mins. Serve with chips.

Israeli Salad


1 lb. cucumbers, diced

1 lb. tomatoes, seeded and diced

1/3 cup red onion, diced 

½ cup parsley, fresh, minced

3 tbsp extra-virgin olive oil

3 tablespoons fresh lemon juice

Salt and pepper, to taste

Optional: 1/2 cup feta cheese

Optional: tahini, for drizzle


Mix all of the ingredients in a large bowl. Toss to combine. Serve immediately.

Cauliflower “Fauxtato” Salad


1 head cauliflower, roasted

3 eggs, hard-boiled, chopped (sub tofu for vegan)

3 stalks celery, diced

 ½ red onion, diced

½ cup greek yogurt, or dairy-free yogurt

1 tablespoon dijon mustard

1 tablespoon honey, or maple syrup

2 tablespoons dill, chopped

1 tablespoon extra- virgin olive oil

1 clove garlic, crushed

½ lemon, juiced


In a large bowl, add greek yogurt, mustard, honey, dill, olive oil, garlic, and lemon. Stir to mix.

Add roasted cauliflower, diced eggs, celery and red onion to the bowl. Mix everything together. Serve.