• 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)

    Ingredients:

    • 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!)

    Directions:

    • 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.

     

    Credits:

    Styled and Photographed by: Kristen Tola Hettich

    Recipe by: Scott Diorio

  • 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

    Ingredients

    • 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.

    Directions

    • 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! :)

    Credits:

    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)

    Ingredients:

    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

     

    Directions:

    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!

    Credits:

    Written & Styled by: Kristen Tola Hettich

    Photography by: Bethany Nauert

    Recipe by: Scott Diorio

  • Pomegranate & Honey Roasted Almond Salad

    Happy Tuesday everyone!

    Trying to keep your diet clean around the holidays can be a little difficult. Especially when there are parties almost every week of the month. Today’s recipe is one that is sure to keep you guilt free (not to mention it’s super tasty!) :)

     Pomegranate & Honey Roasted Almond Salad

     Ingredients

    • Spinach
    • Pomegranate seeds
    • Trader Joe’s Honey Roasted Almonds
    • Avocado
    • EVOO + Balsamic Vinegar

    NOTE: You can also drizzle a bit of honey in addition or instead of the oil and vinegar. Either way it gives it an extra-added sweetness!

    Directions

    • First, wash your spinach thoroughly.
    • Next, if you buy a pomegranate you will want to cut it open and scoop out some of the seeds. This is a longer process when you do buy the pomegranate, to speed this up you can always buy pre packaged pomegranate seeds. (I like the seeds straight fruit itself though!)
    • Cut some avocado. You may not want to use a lot if you are going to use a lot of the olive oil, as avocado is already a fat. So you can always add more avocado and less extra virgin olive oil or vice versa!
    • Add your spinach, pomegranate, avocado, honey roasted almonds and oil and vinegar to a bowl. As noted above you can also include a bit of honey if you’d like! :)


    Credits

    Written & Styled by: Kristen Tola Hettich

    Recipe & Photography by: Bethany Nauert

  • 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

     Ingredients

    • 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



    Directions

    • 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.

     

    Credits:

    Recipe, Written & Styled by: Kristen Tola Hettich

    Photography by: Bethany Nauert