• 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!)

  • What You Need To Make A Smoothie

    Happy Friday everyone!

    As I was grocery shopping the other day at Fresh and Easy I noticed they had a new product from Wild Oats available in their "grab and go" section called "Smoothie Kits." I thought that's a really cool idea! For some people who have no idea how to make a smoothie or what to put in it, it's a really basic but smart concept. Inspired by this trip to the store I decided to put together a little roundup of the real basics of what you need to make a smoothie.

    You obviously need a blender first in order to do anything - haha!

    I've posted the Vitamix Personal Blender Series S30. Unlike the rest of their blenders this uses way less counter space. You also are blending right into your cup that you can take with you on your way out the door! You still get the regular container for larger recipes like soups etc. which is nice!

    Once you have a blender you can start making some yummy creations! Here are some steps to help you get going.

    1) Decide what type of smoothie you want to make. (Fruity or Green smoothie, etc.) Depending on which direction you want to go with your smoothie this will determine the rest of the ingredients.

    2) Start with picking your liquid base. Coconut water is a great choice. I posted the Coco Jack, which is a great tool for opening those Thai coconuts at home, without using a machete or some other crazy tool! Other options could be plain water, milks (almond, rice, cashew, soy, etc.) or fruit juice. Some people also like using iced coffee or tea for some caffiene.

    3) Decide what type fruit and/or veggies you want to use. Leafy greens are great in smoothies. Obviously fruit is a very popular choice as well. Going with an all fruit smoothie will have a lot more sugar and sweettness as opposed to going with a green smoothie. I'm a fan of green smoothies. I like getting in my greens but still having some fruit to sweeten it up. Mixing both is a good balance.

    4) Use something to thicken it. Nut butters are very popular. (Almond, cashew, peanut, coconut, etc.) I love this almond butter! Ice cubes are usually what I go with. Some others are yogurt, cottage cheest, kefir, coconut meat (Which if you use the coconut jack to open your coconut you could use the water and the meat for the same smoothie!)

    5) Add some flavor! You can use dates (I'm always a fan of using them!) You get that sweet surgary taste in a really natural form. You could also use agave nectar or coconut nectar (which is another one of my personal favorites!) Figs, cinnamon, other spices. Turmeric is also a really popular choice.

    6) Add a boost (Optional). I almost always add a boost. If you don't though, it won't make your smoothie taste bad. Sometimes the boosts I add have flavor so I won't add extra flavoring from dates or honey, etc. Two of my favorites are SunWarrior Raw Vegan Protein Powder (either chocolate or vanilla) and Nutiva Hemp Protein Powder. You can read more about this product here! (I also love their new packaging!) Other boosts you can use besides protein powders are ground flaxseeds, hemp seeds (Here is a kind I really like.), goji berries, bee pollen, vitamin powders, wheat grass, spirulina, chlorella, maca or acai powder.

    Here is a smoothie to help get you started!

    Let me know how your smoothies turned out! :)


    Written by: Kristen Tola Hettich

  • Pinspiration: 8 Pins That Are Making Me Hungry! (and thristy!)

    1. Kiwi Banana Granola Parfait with Banana (or "Nana") Cream // Recipe here! By NadsHealthyKitchen.com (This picture inspired this whole post, looks so delicious!)

    2. Spinach Blackberry Salad // Recipe here! By Camillestyles.com

    3. Hibiscus Iced Tea Sparkler // Recipe here! By Diethood.com

    4. Lemon-Garlic Zucchini Noodles with Roasted Tomatoes // Recipe here! By OhMyVeggies.com

    5. Green Goddess Sandwiches // Recipe here! By BojonGourmet.com (Oh my yum! Looks so good!)

    6. Raspberry Limeade Slush // Recipe here! By ChelseasMessyApron.com

    7. Caribbean Jerk Salmon Tostada with Grilled Pineapple Peach Coconut Salsa // Recipe here! By HalfBakedHarvest.com (Yum!)

    8. Peach Tarts with Goat Cheese and Honey // Recipe here! By SomeTheWiser.com (These also look amazing!)

    *All photos are from websites cited below photo.

  • 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

  • Fruit Infused Water

    Happy Friday friends!

    Here is a fun and simple “recipe” you can try over the weekend! Technically, it’s not really a recipe because it’s so simple and easy. It’s definitely no new concept but I thought I’d share anyway! I’m someone who drinks a TON of water, I’m not kidding! I drink water and juice and that’s it! This “recipe” (we will call it that because I don’t know what else to call it, haha!) will help you to drink more water. To get the full benefit of the fruit though, you need to eat the fruit entirely, but infusing the water will definitely add flavor and make drinking water way more fun! So drink your infused water and then enjoy some yummy fruit!

    Infused Water


    *NOTE: The ingredients and amounts are entirely up to you, that’s what also makes this fun. The ingredients I’m listing are the best and most commonly used for infusing water. You can play around with how long you let the fruit soak in the water, you can let it sit over night or you can let it sit for a few hours, totally up to you. The more you try it out you’ll notice what you like best!

    • Mint
    • Lemon
    • Lime
    • Cucumber
    • Strawberries
    • Blueberries
    • Raspberries
    • Pomegranate
    • Watermelon
    • Grapefruit
    • Orange

    To help get you started here are some ideas for combinations to try!

    • Strawberry + Mint (pictured)
    • Grapefruit + Raspberry (pictured)
    • Cucumber + Mint (pictured)
    • Grapefruit + Orange
    • Pomegranate + Orange
    • Strawberry + Cucumber
    • Blueberry + Orange
    • Strawberry + Lime
    • Cucumber + Lemon + Lime
    • Cucumber + Lemon
    • Cucumber + Lime + Mint
    • Mint + Lime (pictured)
    • Orange + Lemon + Lime (pictured)
    • Blueberry + Pomegranate + Raspberry + Strawberry (pictured)
    • Strawberry + Mint
    • Pomegranate + Cucumber
    • Watermelon + Mint

    Again, there are so many combinations you can try but hopefully this list will give you some help or inspiration!



    • Get the fruits of your choice, wash thoroughly.
    • Get a pitcher, Mason jar or large glass and if you need to cut your fruit, do so.
    • Put all your ingredients into your jar or pitcher, etc. then fill with filtered water. (*NOTE: If you are using any of the citrus fruits, especially lemon or lime you can try squeezing some into the water as well to really get some great flavor!)
    • Put in refrigerator for however long you would like. I recommend at least an hour.
    • Enjoy!


    Written and Styled by: Kristen Tola Hettich

    Photographed 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

  • Homemade Lentil Soup

    Happy Thursday everyone!

    Earlier this week I posted about hosting a healthy potluck as we did at Bethany's house.(You can check out that post here!) One of her favorite dishes is Lentil soup, which she made for us at her dinner party. Today she is sharing her homemade recipe! (Which I have to say is super delicious!) Bethany has now crossed over to a vegan and gluten free diet and so this recipe is friendly for those of you who also follow either or both of these diets! :)

    What you need:

    • Crock pot / slow cooker
    • Measuring cup
    • Timer 


    • 1 quart (maybe 1.5 quarts) of Vegetable Broth
    • 1/3 cup of Black Lentils (uncooked)
    • 1/2 cup of Green Lentils (uncooked)
    • 1/8 cup of Quinoa (uncooked)
    • 4 Celery Stalks
    • 2 Garlic Cloves
    • 2 cups of Baby Carrots

    Optional ingredients:

    • 1/2 of kidney beans
    • 1/2 of an onion
    • Bragg Nutritional yeast
    • Bragg Aminos


    • First, wash all your vegetables.
    • Next, pour 1 quart of the vegetable broth into the crock pot.
    • Start with heat on high.
    • Add in both lentils and quinoa.
    • Chop up the celery, onions, garlic, and carrots extra fine. The smaller the better!
    • Mix in all ingredients into the crockpot and stir well.
    • Set your timer for four hours. 
    • Within 4 hours, even with the crock pot set on high, the soup will still need more time. 
    • However it is important to check the consistency, and stir it periodically. The vegetables will have absorbed the broth a bit and will appeared cooked.
    • Set the timer for another 2 hours.

    By 6 hours, the soup will be almost done, or pretty much complete.
    The lentils will have expanded and softened. The carrots will be softer. The onions will have shrunk. 
    You can see the consistency of the broth will turn thicker as well. 
    If you feel the broth has been over absorbed by the lentils and veggies- you can add in a little more broth to liquify it. Really , that depends on how "brothy" you prefer your soups.

    I don't add salt or pepper. I like to keep the recipe as low sodium as possible. However for a little seasoning I add in Bragg Nutrional Yeast (About 1/4 of a cup.)

    If you want a more "salty" taste, you can also add Bragg Amino's (about 2 table spoons). 

    Usually by 6-6.5 hours your soup should be done. If you prepare your ingredients and plan to leave it for more than 6 hours, while you're at work or what not... put it on low. It will take longer to cook, but won't burn this way.

    Serve it hot and enjoy!!

    *For those of you who like a little garnish to your soup...try it with a slice of dark rye bread. 


    Written, Styled and Photographed by: Bethany Nauert

    Co-Written by: Kristen Tola Hettich

  • Hosting a Healthy Potluck

    Happy Tuesday everyone!

    So often I hear how people have a hard time figuring out how to eat healthy and what to cook. Bethany decided to host a dinner party at her house last week and I thought it would be a great opportunity to share with you all how hosting a healthy potluck can really help you out in these areas.

    Bethany asked everyone to bring a healthy dish of their choice, with everyone knowing we are all mostly vegetarians; all of the dishes were veggie friendly. If you are not vegetarian you can still make healthy meat and fish dishes! What was so fun about having a healthy potluck is that you can learn great new recipes from your friends that you might want to start making at home! We definitely did! :)

    For this potluck, Bethany made a tofu and kale stir-fry, a spinach arugula salad with pomegranate and avocado (you can find a similiar recipe here!) and also a lentil soup. (Which we will be posting on Thursday, so stay tuned for that!) Lauren made a spaghetti squash dish. Alex brought green beans and a cauliflower dish. Merissa made a spicy quinoa dish with veggies. I made a Mediterranean pita dish with mixed veggies (Which I will be posting soon as well!)

    Try hosting your own healthy potluck! It’s a really great way to learn new recipes and to get your friends involved who already eat healthy and/or for those who might be struggling with how to eat healthier.


    Written & Styled by: Kristen Tola Hettich

    Photographed, Hosted & Styled by: Bethany Nauert

    Recipes by: Kristen Tola Hettich, Bethany Nauert, Lauren Pieri, Merisa Libbey & Alexandria Olson

  • Pear + Yam + Butternut Squash Soup

    Happy Tuesday friends!

    With Thanksgiving approaching in a few days, I thought I would post a recipe that would definitely be a great one to make for your family dinner! It’s super tasty and easy to make! Be sure you give yourself plenty of prep time though, because it is not a quick dish to make but the end result is definitely worth it!

    Pear + Yam + Butternut Squash Soup


    • 3 Large Bartlett Pears
    • 1 Large Yam
    • 1 lb. of Butternut Squash
    • 2 Medium White Onions
    • 1 ½ cup of water
    • ¼ cup Almond Milk
    • 2 Cups of Low Sodium Veggie Broth
    • 2 Tablespoons of EVOO (Extra Virgin Olive Oil)
    • 1 Cinnamon Stick
    • ¾ Teaspoon of Himalayan Sea Salt
    • Chopped chives for garnish


    • First dice + peel your squash. (To speed up the prep time you can buy the pre packaged squash that is already diced for you.)  Peel + dice the yam.
    • Add the yam, squash, water, salt, veggie broth and cinnamon stick to a pot and let simmer until soft. (Around 45 minutes.)
    • While your squash and yam are simmering, slice your onions and in a separate pan cook the onions with the EVOO.
    • Next, peel and slice the pears. Throw away the cores. Add the pears to the pan with the onions and cook for 5 minutes. Then let them simmer for another 10-15minutes until you start to see they are getting caramelized.
    • By the time your pear and onions are done you will have about 5 minutes or so left for the yam and squash. Before adding the pear + onions remove the cinnamon stick from the pot and throw away.
    • Once the yam and squash are soft enough to easily mash with a fork you can add the pear and onion to the pot.
    • Mix together both mixtures in the pot.
    • Add entire mixture into a blender in batches. You will probably only have to do about 2 batches.
    • Add the almond milk into the batches and blend until completely smooth and has a soup like texture.

    NOTE: This soup will be thick so you don't have to keep blending and blending to get a more liquidy texture. Also, you can add more salt while you’re blending if you feel it needs a little extra! :)

  • Recipe: Baked Cheesy Spinach

    Happy Tuesday everyone!

    Today I’m sharing a recipe that I made last year for Thanksgiving, Baked Cheesy Spinach. Creamed Spinach was always a staple at the dinner table for my family at Thanksgiving. When I started really getting into cooking one thing that I always thought about was that there must be a healthier way to make a lot of these classic dishes. That there must be a way you could use alternatives to make it better for you. This recipe is a one that does just that!

    Baked Cheesy Spinach


    • 1 Large 1lb Package of Fresh Spinach
    • 3 Large Eggs (You can use all whole eggs, all whites or all whites and a whole – which ever combination you prefer!)
    • 1 Cup Shredded Cheddar Cheese
    • 1 Cup Almond Milk
    • ¼ Cup All Purpose Gluten Free Flour
    • ¼ cup Greek Yogurt 
    • ½ cup of Finely Chopped White Onion
    • 5 Large Garlic Cloves Chopped
    • ½ Teaspoon of Himalayan Sea Salt
    • 1/8 Teaspoon of Ground Black Pepper
    • Gluten Free Bread Crumbs


    • Preheat your oven to 350 degrees.
    • First, wash your spinach thoroughly.
    • Now, chop up your onion and garlic.
    • Heat up a large pan and start sautéing the spinach. You will probably have to do two batches of sautéing because of how much you will be using.
    • Sauté the garlic + onion and add to the spinach in a bowl.
    • Next, start by mixing together the eggs, almond milk, flour, Greek yogurt, salt + pepper in a separate medium size mixing bowl.
    • Now add the garlic, onions and spinach to the liquid mixture. Add the cheddar cheese and mix again using a spoon.
    • Grease a 2 qt baking dish. (I like to use EVOO or Avocado Oil.)
    • Pour the final mixture into the baking dish and top with a very thin layer of breadcrumbs. You can also add more cheese to the top if you’d like! Both of these are optional but I like the little crunch that the breadcrumbs add to it.
    • Bake for an hour or until you can put a knife or fork in the center and pull it out cleanly.



    Recipe, Written & Styled by: Kristen Tola Hettich

    Photography by: Bethany Nauert