• Recipe: Moroccan Stew

    Here is an amazing recipe that is great if you’re hosting a dinner for a larger group or if you want to have something for dinner a few nights during the week. (This recipe makes great leftovers!) I must warn you though this dish takes a lot of prep and many different ingredients and isn’t the fastest of recipes but it is well worth all of the prep and cook time! There are three separate recipes that make up the entire recipe. The stew, the rice and yogurt sauce. You could probably skip the yogurt if you wanted to but I’d really recommend making it if you’re going to make the entire recipe, it really adds something to the final dish! Enjoy!

    Stew Recipe


    • 1 Zucchini, sliced
    • 2 cups Chickpeas (rinsed and drained)
    • 4-5 Yukon Gold Potatoes (peeled and cubed)
    • 1 cup Diced Onions
    • 2-3 Garlic Cloves, finely minced
    • 1 can Stewed Tomatoes (*Recommended: Muir Glen Organic)
    • 1 cup Vegetable Broth
    • 1 tsp Cumin
    • 1/2 tsp Cinnamon
    • 1/2 tsp Cayenne Pepper
    • Kosher Salt
    • Fresh Ground Pepper
    • Cilantro, roughly chopped
    • Olive Oil


    1) In a deep pan, heat olive oil.

    2) Add garlic and onions, let cook until onions become translucent.

    3) Add potatoes. Cook until browned. Add a bit more oil if necessary.  Salt and pepper to taste.

    4) Add zucchini. Cook until zucchini is browned

    5) Add tomatoes, chickpeas, vegetable broth, cinnamon, cayenne pepper and cumin.

    *I have cooked this recipe twice myself. Both times it came out great. The first time I used water instead of vegetable broth and put exactly ½ tsp of cayenne pepper. Then the second time I used vegetable broth like the recipe calls for and put about 1 tsp of Cayenne Pepper, I have to say the stew tasted about the same but the second time was super spicy! So if you’re not really into spice maybe just sprinkle cayenne in or use the ½ tsp no more than that but if you like spice feel free to give it some more kick by upping it to 1 tsp. As for the vegetable broth, I’d recommend getting a low sodium kind or if you’re like me and forgot to get the vegetable broth while at the store then you could use water ;)

    6) Lower heat and let simmer 15-20 minutes.  If it gets dry, add a bit more vegetable broth.

    7) Serve on top of rice (*recipe below), top with fresh cilantro and yogurt sauce (*recipe below)

    Rice Recipe


    • 2 cups dry Basmati Rice (*For this we used white Basmati Rice but they also have brown Basmati Rice if you'd like to use that instead of the white.)
    • 4 cups water
    • 3/4 cup Pine Nuts
    • 3/4 Golden Raisins (*or dried apricots, chopped)
    • Olive oil
    • Kosher Salt


    1) In a shallow pan, add the water, a touch of olive oil, and a pinch of salt. Bring to a boil

    2) When boiling, add basmati rice, pine nuts, and raisins, stir.

    3) Cover and turn heat to low, about 20-25 minutes.

    4) Fluff with fork.

    Yogurt Sauce Recipe



    • 1 1/2 cup Low Fat Greek Yogurt (*use a good strained kind but not too thick.)
    • 2-3 Garlic Cloves, finely mined
    • Handful of fresh Dill sprigs, finely chopped
    • 1 Persian Cucumber, finely diced


    1) Mix the yogurt, garlic, dill and cucumber all in a bowl. Stir well.

    2) Let sit in refrigerator for 20-30 minutes for flavors to incorporate.


    Serve your rice on a plate or a bowl, then top the rice with the stew and top the stew with the cilantro and then the yogurt sauce!


    Styled by: Kristen Tola Hettich & Bethany Nauert

    Photographed by: Kristen Hettich

    Camera Assistance: Bethany Nauert

    Recipe: Scott Diorio

  • Recipe: Zucchini + Squash Pasta

    Here is a recipe for a quick and easy vegetarian friendly meal! What’s nice about this recipe too is that if you live with someone who eats meat it wouldn’t be hard for them to add meat to their meal while you can enjoy yours meat free. I like this recipe because it’s simple, pretty quick to make and also filling! Here it is!

    *Recipe makes for 2 (Double up if making for four)


    • Linguini
    • 1-2 Large Zucchinis
    • 1  Large Yellow Squash
    • ½ - 1 cup of Grape Tomatoes
    • Basil (About 4-5 leafs, or more if you like basil)
    • Garlic (About 2-3 cloves, again, more if you like garlic)
    • Pine Nuts
    • Parmasan Cheese
    • Olive Oil
    • Salt
    • Pepper

    *Optional to add: Sautéed Spinach and/or White Beans or Garbanzo Beans (Great for extra protein for those of you who are veggie!)


    • First bring a pot of water to a boil. (About 3-6 cups depending on the size of the pot)
    • While waiting for you water to boil, wash your veggies and cut them up. (I like to cut the zucchini and squash into quarters. It feels like you’re eating way more food when you cut things into smaller pieces, just a little trick I use!)
    • Then get a skillet heated up with some olive oil. (About 1 Tablespoon)
    • Once your water is boiling toss the pasta into the pot. I use about a handful of pasta. You can also add a dash of salt to pot of pasta.
    • While the pasta is cooking you can put your veggies (zucchini, squash and grape tomatoes and spinach if you choose to add that as well!)) in the skillet pan with the olive oil. I like the heat pretty high so the veggies get a little darkened but that’s a personal preference. You can cook them so they get a little less dark and more “steamed” looking.
    • After you put all the veggies in the pan peel your garlic and use a garlic press or finely chop your garlic and add to the pan of veggies. You can also add a little more olive oil too if you’d like.
    • Wash some basil. Chop up a few leafs and toss them into the skillet with the veggies. Use as much basil as you like, same goes for the garlic. Sometimes adding a lot more makes it a lot richer and better tasting. This also depends on how much you like basil and/or garlic. ;)
    • Add in a dash of salt and pepper to the veggies.
    • By now your pasta should be finished, but test it to see if it’s done. Some people like their pasta very soft, like myself, and others like it al dente. Again, another personal preference. Once your pasta is how you’d like it pour it into a strainer to drain the water.
    • You can add the pasta back to the pot and toss the veggies from the skillet into the pot and stir, mixing everything nicely together or you can just serve the pasta into bowls (or onto plates) and then put the veggies on top of the pasta.
    • Finally, top your pasta with some pine nuts (about a tablespoon) and freshly grated Parmesan cheese. If you are vegan you can obviously, skip the cheese part and it would still taste just as great! : )

    If you liked this recipe you might also like to try Spaghetti Squash "Pasta" or Greek Orzo Pasta Salad.



    Styled and Photographed by: Kristen Tola Hettich

    Recipe by: Scott Diorio

  • Pinspiration: Fall on my Mind

    Happy Thursday everyone!

    Summer is by far my favorite season. Although, I’m starting to really be over this heat. (Something I never thought I’d hear myself say, haha!) So I’m having this love hate relationship with it right now. While I’m trying to still hang onto summer I’m ready for fall. Here are some pins that are getting me excited and inspired for fall recipes and flavors (and cooler weather! ;))

    Homemade Cherry Jam // Source: Unknown (from Pinterest)

    Butternut Squash Pie // Recipe found here! Source: Invitadoinvierno.com

    Grilled Turkey and Brie Cranwich // Recipe found here! Source: Jasonandshawnda.com (I don't even eat meat and I want this!)

    Toasted Pumpkin Seeds // Recipe found here! Source: Lovewithrecipe.com


    Sweet Potato Flan // Recipe found here! Source: Food52.com

    Grilled Kale Salad with Beets, Figs and Ricotta // Recipe found here! Source: Fiveandspice.com (I want this right now! Yum!)

  • Throwback Thursday

    Happy Thursday everyone!

    With it being #ThrowbackThursday and all I thought I'd bring it back with one of my favorite smoothie recipes and also super fun shoot! You can find this yummy recipe here!


    Photo by: Bethany Nauert

  • Recipe: Spaghetti Squash "Pasta"

    Hey friends!

    Here’s a unique recipe to try! It’s a healthy spin on traditional spaghetti using Spaghetti Squash. My good friend, Bethany Nauert, contributed this recipe. It’s super healthy and also very simple to make!


    • 1 Spaghetti Squash (Most likely found easiest at Whole Foods)
    • 1-2 cups of Spinach
    • 1/2 or 1 whole Red Bell Pepper
    • Parmesan, shaved or grated
    • Olive oil



    • Wash all your veggies

    • Punch many holes into the squash, using a screwdriver or scissors. You can use a knife, but it's more difficult to punch all the way through. 

    • Heat the squash in the microwave for 6-8 mins, if it doesn't feel somewhat soft and definitely hot…then stick it in the microwave and heat for an additional 1-3 mins depending.


    • When you cut the squash in half, the "meat" inside should be very squishy and soft. If it's still cool (it should be piping hot) then it's not done and you can heat more.


    • Meanwhile, sauté your spinach and bell pepper on medium heat in a skillet or wide sauce pan with a bit of olive oil for flavor.


    • When squash is ready, you need to scrape the middle out and remove all seeds.

    • Then with a fork you can literally start peeling the spaghetti strands from the walls of the squash… it will look like pasta as your shred it off.

    • Add squash, bell pepper and spinach to a bowl…top it off with Parmesan and DINNER IS SERVED! :)


    Written by: Bethany Nauert + Kristen Tola Hettich

    Styled by: Kristen Tola Hettich

    Recipe + Photographed by: Bethany Nauert

  • Recipe: Mango + Orange Smoothie

    Happy Friday everyone!

    While trying to find ways to keep cool in this heat we’ve been having and preparing myself for what the summer might be like, I’m still very excited for summer to come and with that season comes a ton of inspiration for me. I think of the beach, dinner parties with friends and tropical drinks! ;) And if you’re out here in this Southern California heat as well, this is just the drink you want to be sipping on! I love this smoothie because it’s very fruity, quick to make and doesn’t have a lot of ingredients.


    • 1 cup Orange Juice (You can use pulp or no pulp, up to you!)
    • Frozen Mango (About ½ of a cut up mango)
    • Nonfat Plain Yogurt (If you are vegan or want to make this recipe vegan you can use Greek Yogurt or you can skip this ingredient all together.)
    • 1 Banana


    • You will first have to cut up your mango and freeze it. If you aren’t able to do the prep for this smoothie and/or feel like waiting for your mango to freeze you can always just cut up the mango and throw it right into the blender but make sure you add 2-4 ice cubes if you do that. I do find that when you use frozen fruit for smoothies the texture comes out a lot better but it will still taste great if you don’t use frozen mango. ;)
    • Add all your ingredients to your blender.
    • Blend + Enjoy! :)


    Written, Styled & Recipe by: Kristen Tola Hettich

    Photographed by: Bethany Nauert

  • Recipe: Mediterranean Mixed Veggie Pita

    Happy Tuesday everyone!

    Last Tuesday I posted about “Hosting a Healthy Potluck.” Friends brought their homemade dishes and I brought one of my personal favorites to Bethany’s party. This dish is very simple to make and a great option if you are in a hurry but want something filling and healthy.

    Mixed Veggie Mediterranean Pita


    • 1 Eggplant
    • 2-3 Tomatoes
    • 1-2 Zucchini
    • 1-2 Yellow Squash
    • Shredded Cabbage (To speed up the cooking process or for when you don’t have time to chop up the cabbage you can purchase pre shredded cabbage.)
    • Whole Wheat Pitas
    • Hummus
    • Tabbouleh
    • Tzatziki
    • Tahini
    • EVOO (Extra Virgin Olive Oil)
    • Sea Salt & Pepper (to taste!)

    *NOTE: Serves about 2-6, depending on how many “seconds” you have! ;)

    *If you are only cooking for yourself though, you will definitely want to cut the recipe in half. You can also save the rest of later in the week! I recommend only using 1 zucchini, squash and tomato and half of an eggplant though! :)


    • First, wash all your veggies well.
    • Next, chop all the veggies into small pieces.
    • Put all your chopped veggies in a bowl or container and put some EVOO (about 1-3 Tablespoons) and a dash of salt and pepper. Either stir or shake them to cover them well with the oil and the salt and pepper.
    • Put a pan on medium heat, once it is warm you can pour your veggies into the pan.
    • Cook them for about 7-10 minutes or until they are cooked all the way through and are soft.
    • Now, cut your pita in half. Open it up and spread the hummus and/or tahini on the inside of the pita, like a sandwich. Then put in your shredded cabbage in the pita, leaving enough room for the cooked veggies!
    • Put the veggies in the pita and top with tabbouleh or tzatziki if you’d like or even more hummus and tahini.
    • Enjoy! :)


    Recipe, Styled, Written and Photographed by: Kristen Tola Hettich

  • Recipe: Blueberry Coconut Smoothie

    Happy Thursday everyone!

    Sharing a super yummy smoothie recipe with you today!  Very simple to make, as are most smoothies, and great to start your morning with or even enjoy as an afternoon snack!

    Blueberry Coconut Smoothie


    • 1 Large Banana
    • 1 Handful of Spinach
    • 1 Handful of Blueberries (add more if you’d like!)
    • 1 Tablespoon of Cacao Powder (I use Sunfood Superfoods Cacao powder.)
    • 1-2 Medjool Dates
    • 1 Cup of Coconut Water (You can use the water right from a coconut or you can use bottle coconut water such as this brand.)
    • 2 Ice Cubes
    *Optional: You can also add actual coconut or coconut shreds to your smoothie to give it more texture and added flavor.


    • First, wash your spinach and blueberries well.
    • Then, soak your dates with warm water. Just for a minute or two. If you have a powerful blender such as a Vitamix of Blendtec you can skip this step but it definitely helps blend the dates better if you do soak them. :)
    • Next, add all your ingredients into your blender.
    • Blend & Enjoy! :)

    *Note: The color of your smoothie will vary depending if you add more spinach, blueberries or cacao. The more spinach you add the more green your smoothie will be, the more cacao you add the more brownish and the more blueberries the more purpley it will be. You can always adjust the measurements to this recipe but I think you’ll like it just as it is! :)


    Recipe, Written and Styled by: Kristen Tola Hettich

    Photographed by: Bethany Nauert

  • Recipe: Fresh Greek Orzo Pasta Salad

    Happy Tuesday everyone!

    Here’s a recipe that is super easy to make and also very healthy! It’s a great option for vegetarians. (And even vegans!) This salad is great because it’s high in protein due to the beans, nuts and pasta, so it’s very hearty! Another thing I love about this dish, besides all the amazing flavors is that it’s great for when you’re cooking just for yourself. It’s not a lot of work or clean up, which I think we can all agree makes any recipe that more appealing! ;)

    Fresh Greek Orzo Pasta Salad

    (Serves 2-4)


    Pasta Salad

    • 3 Cups of Orzo Pasta
    • 1 can Garbanzo Beans (also known as Chickpeas!)
    •  ½ cup of Kalamata Olives
    • 1 pint of Cherry Tomatoes
    • 1 handful of Spinach
    • 1 handful of Arugula
    • 1/3 cup of Pine Nuts
    • ½ of Cucumber
    • Feta Cheese to top with 

     NOTE: If you are Vegan you can eliminate the cheese and still have a great tasting dish!


    Vinaigrette Dressing

    • Juice of 1 lemon
    • 1 garlic clove minced
    • 2 Teaspoons of White Onion finely chopped
    • ¼ cup of Parsley finely chopped
    • 1 Tablespoon of EVOO (Extra Virgin Olive Oil)
    • 1 Teaspoon of Oregano
    • Dash of Sea Salt



    Pasta Salad

    • First start by cooking the pasta. Simply bring a pot of water to a boil and toss in the pasta, add a dash of salt if you’d like. Cook for about 7-9 minutes, or until the pasta is soft.
    • While your waiting for your pasta, rinse your garbanzo beans in a strainer and remove all the shells. (These are little filmy clear coverings of the bean.)
    • Next, wash all of your veggies thoroughly.
    • Prepare all of the ingredients: Chop your cucumber in to small bites, cut your cherry tomatoes into halves, de pit your olives and slice into halves or quarters.
    • Drain your pasta once it’s done and add to a large bowl.
    • Now toss in your garbanzo beans, chopped up cucumbers, tomatoes, olives, pine nuts, spinach and arugula into the bowl with the orzo pasta.
    • Mix well.

    Vinaigrette Dressing

    • Finely chop your parsley and onion.
    • Mince one garlic clove.
    • Add your prepared parsley, onion and garlic to a small bowl.
    • Add in the juice of one lemon, the EVOO, oregano and salt.
    • Mix well.

    Final Dish

    • Serve Pasta salad into a small bowl (or plate) and add the vinaigrette dressing and feta cheese. You can either top the salad with the dressing or mix it in well. Again, if you are vegan or just don’t eat cheese you can always omit the feta and still have a great tasting recipe!


    Written & Styled by: Kristen Tola Hettich

    Photography by: Bethany Nauert

    Recipe by: Scott Diorio

  • Recipe: Sauteed Kale and Spinach, With Hummus Dressing

    Welcome to our first post!

    For our first home cooked recipe, we wanted to choose something that was familiar and that we make everyday. This is a meal that is easy to prepare, affordable and takes no time to cook.

    Today we are making sautéed spinach and kale with bell peppers. We have topped off this meal with homemade hummus dressing and sprinkled pine nuts for additional flavor.

    Here is how to make this tasty and super healthy meal!

    Sautéed Spinach + Kale with Bell Peppers

    Serving Size: 2

    *This is recipe is Vegan and Vegetarian and Gluten Free*


    • 2 Stalks of Kale
    • 2 Large handfuls of Spinach (or a ½ of a bag)
    • 2 Bell Peppers (You can use any color peppers you’d like. We chose orange and yellow peppers!)
    • 1/2 cup Pine Nuts
    • Pinch of Salt and Pepper
    • 1-2 Tablespoon Extra Virgin Olive Oil
    • Hummus Dressing  (You can follow our recipe listed below, on how to make your own. If you want a quicker option we love Trader Joe’s Hummus Dressing!)

    Let’s Cook!

    • While washing your veggies set up a sauce pan on medium heat with one or two tablespoons of extra virgin olive oil.
    • As it heats up throw a little water in the pan.
    • Remove the kale leaves from the stalk.
    • Add the spinach and kale. Keep stirring until the leaves soften.
    • Add chopped up bell peppers.
    • Stir occasionally.
    • When leaves start to darken and are al dente you can remove the heat.
    • Add pine nuts and dressing.
    • Enjoy! 


    Here’s an idea! If you’d like to incorporate a lean protein you can always add to this recipe. You can also add cheese on top for additional flavor.

    We really like making things from scratch when possible, but sometimes we get so busy and time does not permit. In those cases we love Trader Joes Hummus Dressing. It’s super yummy!

    Hummus Dressing Recipe


    • 1 cup Garbanzo Beans
    • 1 tablespoon EVOO (Extra Virgin Olive Oil)
    • 2 teaspoons of minced garlic
    • ¼ cup of Tahini
    • ¼ teaspoon Rice Vinegar
    • 1/8 of a teaspoon of Salt
    • 2 dashes of Black Pepper
    • ½ cup of Water
    • Juice from 2 Lemons
    • 1 tablespoon of Parsley

    Directions:  Put all ingredients into a food processor and process until it's a thinner consistency like a dressing. If it's still too thick you can add lemon juice or water to it.