Avocado, Mint and Cacao Smoothie

I’ve never really been a morning person. I suppose I should say, I’ve never really been a get-up and-go person. I actually quite like my mornings, but they are slow, quiet and productive in my own way. I like to take my time, slowly rise much like the sun, sip my coffee and look for answers to questions that arrive in the night. 

It’s only when I have to hurry the process that I get irritable. Which is often what the world demands. 

This is one of the many reasons I’m actively taking back control of my time and what I choose to do with it. I’m guarding it with my life you could say. It wasn’t long ago that my days were spent in such a heavy rush that one day didn’t seem to make a difference from another. I was always looking forward and never standing still.

I started to understand what people meant when they’d say life will pass you by in the blink of an eye. But I didn’t want to blink. I wanted to soak up every blessed minute of this time and so I chose to get off the carousel - to slow it down, to make room for my dreams, to give them light and to follow them without question.

If you can’t tell, I am a relentless cheerleader when it comes to living the life you want. To asking more from it all and to letting go of the “shoulds” of the world. I just want us all to wake up each day feeling alive! Is that so much to ask? 

Before I digress even further, I want to share with you a delicious morning smoothie recipe that will leave you feeling balanced, clear minded, energized and ready to tackle all of life’s questions.

It’s quickly become my favorite way to start the day, after coffee of course, and it’s a great foundation for healthful additions like chia or flax seeds, superfood powders, bee pollen or whatever else you fancy. 

As always, I hope you have a joyous day and thanks for stopping by! 

- Mackenzie 

---

AVOCADO, MINT AND CACAO SMOOTHIE 

INGREDIENTS

• 1 cup fresh or frozen Spinach
• 1 cup Unsweetened Coconut Milk or Hemp Milk
• 1/4 cup Mint leaves
• 1/2 Avocado
• 1 Banana
• 1 tsp. Cacao Nibs (ground or as is) 
• 1/4 – 1/2 tsp. Ginger, grated

INSTRUCTIONS

1. Place the spinach and coconut milk in a blender and blend until smooth.
2. Add in the mint, avocado, banana, cacao and ginger and blend.
3. Pour in a tall glass and top with coconut flakes, chia seeds or other add-ins as you wish!

This recipe was developed in partnership with The Edit, a wonderful lifestyle blog by EXPRESS! 

A Feast + Fable Holiday Gathering

Every year, I have these grand intentions of getting ahead of the holidays, of being prepared so I can be present. And every year, it still feels like a race to the finish line. Instead of enjoying the season of giving, I have meltdowns at Target over wrapping paper (there are just so many options!) and I always worry if my gifts are enough. 

It’s taken me twenty-eight years to realize that this form of giving is simply not my love language, that to me, love is shown by spending quality time with one another and that true quality time is never complete without good food and a slightly expensive bottle of wine. 

Because nothing says, “I am grateful for you, for this season and for life” like a big feast and a cherry pie. And lucky for me, health and wellness blogger, Jennifer Diaz, agrees.

Let me just say that everyone needs a Jen in their life - someone who is endlessly positive, optimistic and not only helps you dream bigger, but helps you bring those dreams to life. If you don’t already, I highly recommend you follow her on Instagram for daily doses of inspiration, beautiful photos,  healthy recipes and above all else, honest writing. 

I met Jen earlier this year and it didn’t take long for us to start dreaming up this holiday collaboration. Set on a sprawling farm in the rolling hills of Tennessee, we wanted to create a cozy outdoor fête that invited guests to take a moment out of their hectic schedules to pause, reflect and spend intentional time with one another. 

We wanted the outdoor tablescape to not only complement the landscape’s simple, rustic nature, but also feel warm and inviting. We loved the texture and vibe of the old farm table and the way the benches encouraged our guests to sit a little closer. To create a sense of warmth, we introduced fur throws on the benches, used soft earthy linens and wove a garland of eucalyptus around tapered candlelight. These days, you can have so much fun with flatware and we looked no further than Nashville’s renowned 12th Table. We loved the Sande Collection’s sleek, modern design and how the warm, muted gold popped subtly off the table. 

To keep in the holiday spirit, Nashville calligrapher Amy May of Amy May Paper wove red silk ribbon through her beautifully handcrafted menus, adding the perfect touch of subtle, chic holiday decor.

We had so much fun creating a menu that encouraged guests to pass large plates of savory eats, like my Roast Chicken with Rainbow Carrots and Crispy Sage. Guests loved Jen’s healthy spin on holiday classics including the Winter Salad with Shaved Fennel, Cranberries and Candied Pecans, the Creamy Garlic Mashed Cauliflower and the Maple Roasted Brussel Sprouts with Pomegranate Seeds. And we all devoured the Cherry Pie, made with a splash of Cointreau, covered with a braided lattice crust and topped with a scoop of Jeni’s Spiced Sweet Cream featuring notes of cardamom, peru balsam, vanilla and clove. (Click here for the Cherry Pie recipe!)

It was an evening I’ll never forget and one that made me believe in the holidays once again. Whether you have a table for twelve or a coffee table for four, I encourage you to gather around with your friends and family and encourage one another to live purposefully this holiday season. I promise you these are the moments we will all remember, the recipes we will continue to cherish and the events we most look forward to in the end. 

Happy Holidays, my friends!

---

Photography: Jennifer Diaz
Calligraphy/Menus: Amy May Paper
Tabletop Rentals: 12th Table
Feast: Mackenzie Luttrell and Jennifer Diaz
Home: Taylor and Ben Schaedle

Earl Grey Latte with Lavender Vanilla Bean Syrup

It’s true. I’m a preschool dropout. 

And while I’m not entirely sure why I dropped out, or rather, why my teacher felt I shouldn’t come back, I like to tell this little story to my friends when they’re concerned their children aren’t making as many animal noises as the other kids. I also like to bring this up when people worry whether or not their kids are socializing enough. “Don’t worry friends, I didn’t socialize with anyone other than my mom until I was four and look how I turned out!” 

Maybe this isn’t as reassuring as I once thought. I guess I do spend an awful lot of time alone in my kitchen or behind a screen. But I’ll never stop believing that kids should just be kids. And chances are, if you met me today, you’d probably wish I was a little less social. 

Regardless, I like to think I was really winning back then. Instead of waking up early and being forced to read in a circle, I was having tea parties on the regular or meeting up with my mom’s friends at Rudolph’s, our neighborhood coffee joint. It was there that I developed a daily habit of drinking black tea with a splash of milk and a bit of sugar. Because that’s what you do when you’re a preschool dropout, you form addictions. 

But in all seriousness, I’ve spent an abnormal amount of time drinking and talking about tea. In college, I worked in a popular tea room in Cincinnati and it was there I learned about Rooibos,  Matcha and Japanese Sencha. I’d arrive in the morning, feed the squirrel that sat outside the windowsill and prepare the high tea plates for the day while listening to Claude Debussy and sipping a cup of Earl Grey Creme. I ate a lot of scones that summer, gained about ten pounds and left with a new appreciation for herbal blends and expensive greens. 

And while I’ll always appreciate a fancy cup of tea and pride myself on supporting tea ateliers like Nashville’s High Garden Tea and Brooklyn’s Bellocq, I’ve recently found myself craving that same dark cup of Earl Grey with a splash of milk and something sweet. 

This Earl Grey Tea Latte starts with a strong pot of tea. It’s slightly sweetened with a teaspoon of Lavender Vanilla Bean Syrup and topped with creamy, frothy milk. It can be made dairy free, refined sugar free and even caffeine free and I swear it’s like a bear hug in a cup. I like to make these at home when I need a little extra something in the afternoon or if I have a friend over and it’s too early for a glass of wine. The Lavender Vanilla Bean Syrup alone would make such a great gift for the holidays! 

---

How to Froth Milk (without a fancy machine)

There are a few ways to achieve frothy foam at home, but just know that certain milks will foam up better than others. For example, hemp milk foams better than coconut milk and coconut milk will foam up a bit, but not last very long. I find that 2% milk foams best. I know nothing about almond milk because I have an almond allergy, but I also wouldn’t want to overpower the flavor of the tea.

With an immersion blender:

1. Fill a bowl or liquid measuring cup with 1/2 cup of your preferred milk. Make sure your immersion blender can fit inside the container. 
2. Using your immersion blender, blend the milk for 30 seconds pulsing the blender up and down to allow oxygen in. 
3. Once foam has formed, microwave the milk for 30 seconds to 1 minute to allow the foam to set.
4. Pour as much milk as desired into cup and use a spoon to top with foam. 

With a mason jar:

1. Fill mason jar with 1/2 cup of your preferred milk. Place lid and seal.
2. Shake the mason jar vigorously for one minute.
3. Microwave for 30 seconds to 1 minute to allow the foam to set.
4. Pour as much milk as desired into cup and use a spoon to top with foam. 

---

Earl Grey Latte with Lavender Vanilla Bean Syrup

INGREDIENTS

• Earl Grey Tea, loose tea or bagged tea both work fine
• 1 cup sugar, can be substituted with honey if preferred
• 1 Vanilla Bean, split open with seeds removed and set aside
• 2 Tbsp. lavender buds
• 1/2 cup 2% Milk, or milk of choice

INSTRUCTIONS

For the Lavender Vanilla Bean Syrup

1. Combine 1 cup sugar and 1 cup water in a medium sauce pot and bring to boil over medium high heat, stirring often
2. Once boiling, bring to simmer and add the lavender, the vanilla bean seeds and the vanilla bean pod, stir to combine.
3. Stirring occasionally, let simmer for 20 minutes or until the mixture coats the back of a spoon. 
4. Using a fine mesh strainer, strain the mixture to rid of the lavender and vanilla bean pod. Pour into a glass container and let cool before storing in the refrigerator.

For Tea Latte:

1. Brew a strong cup or pot of Earl Grey Tea. I like to use 1 Tbsp. of loose tea per 12-16 oz of water and steep for about 3-5 minutes.
2. Pour the tea and leave a little room for the milk. Add 1 teaspoon of the Lavender Vanilla Bean Syrup to start and stir. Add more to taste. 
3. Foam your milk using the above instructions. Pour as much milk as desired into cup and use a spoon to top with foam. 

Enjoy! 

Roast Chicken with Rainbow Carrots, Potatoes and Crispy Sage

Is this roast chicken beautiful or what!? Cue all the heart eye emojis and say HELLO Thanksgiving. It’s almost too good looking to eat - golden and crispy on the outside, tender and juicy on the inside and full of flavor from the thyme, lemon and garlic it’s roasted with.

I have to admit it felt really good to put on an apron and roast a big beautiful bird for dinner. It felt even better to share it with my husband whose initial reaction was, “Are you serious?” and with a mouthful, “That’s what I’m talking about!” He likes his meat, as you know. 

Truthfully, the idea for this incredibly delicious roast chicken recipe came from my burning desire to make homemade broth. Which led us to visit Green Door Gourmet, our favorite local farm and purveyor of local meats, where we purchased the loveliest of chickens. 

By the time we got home, I knew I had to throw this pretty bird a proper party and I had just the recipe in mind. 

For our wedding, our beloved Aunt Melinda gifted us with two beautiful roasting dishes and her famous recipe for roast chicken. I made a few tweaks here and there, added some crispy sage because - yum - and voilà! 

While I chose to roast the chicken with carrots, onions and a medley of potatoes, you could roast with any ole combination of vegetables. As we get deeper into fall, root vegetables will be plentiful in the markets and will go handsomely with this dish. 

A few notes before we get to the goods. I recommend buying the highest quality chicken you can find and afford. It’s worth it for the drippings alone and will be especially worthwhile when you make your own chicken broth afterwards. Keep whatever remnants you have leftover from the chicken and store them in the fridge or freezer (read: carcass, neck, bones, etc.) and check out my post on how to make simple, homemade chicken broth!

This is one of those recipes that looks impressive, but is actually a lot easier than it looks. Especially if you’ve already learned how to prepare a bird. I recommend this dish for upcoming holiday celebrations or Sunday night dinner with friends and family.  

Enjoy!

Roast Chicken with Rainbow Carrots, Potatoes and Crispy Sage

INGREDIENTS

• 1 4-6 lb roasting chicken
• 1 large bunch of fresh thyme (15-20 sprigs)
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 Tbsp. butter, cubed
• 2 Tbsp. butter, melted
• Olive oil
• kosher salt and freshly ground pepper
• 1 lb. bag baby rainbow carrots or 6-8 medium carrots. Halved and cut into pieces. 
• 1 lb. red, purple or fingerling potatoes (or a medley of all three as shown), cut in half or quartered, if large
• 1 onion, cut in quarters and peeled into petals 
• 1 bunch fresh sage leaves 
• Optional: Fleur de Sel

INSTRUCTIONS

1. Preheat oven to 425 degrees Fahrenheit
2. Lightly oil a large baking dish. Place carrots, onion petals and potatoes in the dish. Season with salt, pepper and fresh or dried herbs to your liking. Drizzle with olive oil and toss to coat evenly. 
3. To prepare the chicken, first remove the giblets. Rinse the chicken inside and out in cool water and pat dry with paper towels. 
4. Liberally salt and pepper the inside of the chicken. Stuff the cavity with 15-20 sprigs of thyme and add the lemon, garlic and cubed butter. 
5. Brush the outside of the chicken with the melted butter and tie the legs together. (I did not have kitchen string on hand so I opted out of this step.)
6. Salt and pepper the outside liberally. Place the chicken on top of the vegetables and tuck the wings underneath the body (just like how you cross your arms behind your head when sunning at the beach).
7. Place in the lower third of the oven and roast for 1.5 hours. After 45 minutes, baste or brush the chicken with the pan’s drippings and continue roasting for another 30-45 minutes. I basted my chicken one more time and stirred the vegetables to get an equal roast.
8. Meanwhile, heat 1/4 cup olive oil in a skillet over medium high heat. Once heated, drop one sage leaf into the oil using tongs and cook 5 seconds on each side. The leaf should sizzle in the oil and crisp up quickly, but not yellow. If yellow, your oil is too hot. Once your heat is right, crisp up the remaining sage leaves and place on a plate lined with paper towels to cool. Then sprinkle with Fleur de Sel or a nice, coarse finishing salt. (Note: I usually crisp up an entire bunch of sage leaves because I like to eat the leftovers like potato chips.) 
9. The chicken is done when a thermometer reads between 160 - 165 degrees Fahrenheit. Once cooked, remove from the oven and let set for 20 minutes before slicing. 

To serve, sprinkle the sage leaves around the dish. Carve the chicken and plate with the vegetables. Serve with a simple green salad and enjoy!

Steamed Mussels in Fennel White Wine Broth with Lemon

The first time I tried mussels was in Santiago de Compostela in the tiny kitchen of my temporary abuela, Delia. She’d often serve them for lunch, swimming in a big bowl of pasta and tomato sauce. From then on it was mussels, mussels, mussels. Mussels on the half shell with Parmesan and garlic, mussels in a medley of clams, scallops and shrimp, or my personal favorite, mussels in a white wine broth with bread. 

At one point, my love for the little mollusks got so intense that I had to worry about mercury poisoning.

If you’ve not yet experienced the joy of mussels, let me tell you why you’ll love them. Packaged in beautiful deep blue, almost black shells, mussels are a nice break from cooking traditional protein like beef, chicken or even fish. Once soaked, they steam up quick, needing only four to six minutes to open. They are inexpensive and can be readily found at places like Whole Foods or your neighborhood seafood shop. And lastly, if you’re landlocked like me, it will satisfy your coastal craving and feel like a mini vacation in your mouth.

This recipe for Steamed Mussels in Fennel White Wine Broth was inspired by a recent trip to Lockeland Table, a fantastic little restaurant on the East side of Nashville. The fennel, lemon and parsley all shine brilliantly and create a beautiful bouquet of flavors that’s light, refreshing and savory all at once. 

You’ll want to serve these mussels with a fine loaf of bread. Something substantial to sop up the tasty broth. A french baguette will do or you could get fancy like me and go for a loaf of Rosemary Olive Oil bread. Regardless, the bread is essential. 

Before I get to the recipe, I want to leave you with a few quick tips on buying and cooking with mussels:

• Two pounds of mussels are more than enough for two people. If serving four people, I’d recommend buying 3-4 pounds since you’ll be discarding a few along the way.
• When you get home with your mussels, you’ll want to look for and discard any mussels that aren’t closed tight. This is important! Keep them cold until you’re ready to cook - you want to keep those babies alive and breathing.
• There are lots of ways to clean mussels. I’ve included below my favorite method, which includes soaking in flour and ice water for 30 minutes prior to cooking. The solution gets rid of any sand or grit and makes for plump mussels every time. 
• Like most seafood, mussels are best cooked and served immediately as well as consumed in one sitting.    

I hope you enjoy this recipe as much as I do! As always, I’d love to hear what you think in the comments section below.

Cheers!

Steamed Mussels in Fennel White Wine Broth with Lemon

*Makes 2-3 servings

INGREDIENTS

• 2 lbs mussels, soaked, rinsed and “beards” removed
• 1/3 cup flour 
• 3 cloves garlic, minced
• 1 1/2 cups dry white wine (I use a Pinot Gris)
• 1 shallot, finely chopped
• 1 large fennel bulb, sliced 
• zest and juice of one large lemon, additional lemon wedges for serving
• 1/2 cup chopped parsley leaves and 2 Tbsp. minced parsley stems
• 3 Tbsp. butter 
• coarse salt and freshly ground pepper

INSTRUCTIONS

1.) To clean the mussels, place them in a large bowl of ice water. Add the flour and swirl to dissolve and submerge. Let sit for 30 minutes. After 30 minutes, drain and rinse the mussels. If needed, remove any “beards” (the furry fibers that may cling to the outside of the shell). Discard any mussels whose shells aren’t tightly shut. 

2.) Heat butter in a large pot with a lid. Once melted, add the shallot and garlic and cook until fragrant, about 2 minutes. 

3.) Add fennel and 1 tsp salt. Season with pepper and sauté until soft, 4-5 minutes. 

4.) Increase heat and add lemon juice and white wine. Bring to a boil and cook until the liquid is slightly reduced, about 2-3 minutes. 

5.) Add the mussels to the pot and stir to cover. Cover with lid and cook just until the shells open, about 4-6 minutes. Stir halfway through. (Mine were ready right at 4 minutes)

6.) Once the mussels are cooked, remove from heat. Discard any mussels that do not open. Season with lemon zest, salt, pepper and parsley.

To serve, ladle the mussels and broth into a bowl and serve with a few pieces of toasted bread and a lemon wedge or two. I like to use a fork to get the mussels out of their shells and a spoon to help polish off the broth. 

Enjoy!