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Hi! I'm Mackenzie, a self-taught wellness chef and entrepreneur. All of my work revolves around one idea: that being healthy doesn't have to be complicated, boring, or worst of all.. bland. I believe in using seasonal, whole foods to create delicious, beautiful & interesting dishes that just happen to be good for you. Learn more about my full story here.

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I'M HERE FOR THE RECIPES

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Wow going real vintage with this basic STATIC POST Wow going real vintage with this basic STATIC POST here, but 1. I threw together this soup last night and it came out so cozy and delicious (aware cozy isn’t a food adjective but it should be). And 2. I haven’t shared an actual recipe in a long time, so while I work on refreshing my website to share more frequently again.. I figured you deserved a little somethin! This soup is soo easy and versatile. Change up the veg, omit the dairy, omit the sausage (although I don’t recommend it’s sort of the point)— almost anything goes! First soup of the season in the books! 💃🏻 SAUSAGE KALE & BEAN SOUP (makes 6-8 servings) —— 1 lb ground sausage- medium or hot works 1 shallot (or yellow onion or leek) 2 large carrot, diced (about 1 cup) 3 garlic cloves, minced 2 medium gold potatoes, cubed 1 can white beans (I like cannellini) 1 cup kale and/or spinach, roughly chopped 5-6 cups chicken or veg stock 1 lemon 1/3 cup dry white wine (optional) 1/2 cup freshly shaved parm Heat a large pot over medium and once hot, add sausage. Use a wooden spoon to continue to break the ground up into smaller pieces. Let sit undisturbed once in a while so it gets crispy. Once cooked through, add diced shallots + carrots. Season with a little salt / pepper. After they’re starting to soften, about 5 minutes, add in garlic and stir for another few minutes. Pour wine and let cook off for a few minutes. Add potatoes, beans + stock (the lesser amount if you want it less brothy). Extra points if you have a Parmesan rind lying around, add it in! Bring to a boil and then cover / lower to a simmer for 20-30 min, until potatoes can be pierced easily. Remove the rind if using, add the juice of one lemon + the greens of choice. Let those wilt for another few min, stirring. Season with salt/pepper to taste. Finish with 1/2 cup parm and enjoy! Serve with crusty buttered bread and more parm 😉
CRISPY CHICKEN CUTLETS ! ! ! This is easily one o CRISPY CHICKEN CUTLETS ! ! ! This is easily one of the most chosen items at my private events. Who doesn’t love a cutlet? I’m often asked what the secret is, and while I think the method of making any kind of cutlet is pretty straightforward, I *do* have some tips that I think make a big difference. •Wegmans has ‘thinly sliced chicken breasts’ already packaged which is great bc no pounding needed! •Make sure you pat the chicken very dry. I layer them on paper towel and leave for a few minutes. •Season with salt + pepper on both sides! •I like rice flour for its thin nature— it doesn’t cake and its gf if needed. •Breadcrumb mix = 1:1 ratio of panko and almond flour. The flour gets into all the nooks and adds texture. Make sure to season with a few genius pinches of salt pepper + garlic powder too. Both chicken + breading need salt! (I’ve used GF breadcrumbs so many times and it’s just as good) •Pound that breading into each side to really get it covered •Oil must be hot before adding chicken for that perfect browning. Avocado oil is ideal as it’s neutral in flavor with a high smoke point. Medium / high is a good choice so they don’t burn. •If you’re doing a larger batch and the oil starts to have a lot of burnt crumbs in it, you may want to dump it out (into a bowl to cool), quickly wipe the pan out with a paper towel and add more oil (wait for it to heat up again!). It can be a pain, but worth it to avoid lots of burnt pieces attaching to your precious chicken. •I like to finish them in the oven (400 with a baking sheet) so that they dry out a little more. It also is less pressure to try and cook them through on the stove without burning the edges. This way, you can get a nice golden crust on each side and rely on the oven to cook through. SOUNDS LIKE A LOT BUT IT’S SO EASY YOU CAN DO IT OK?? 👏🏼👏🏼
France in 60 seconds! Final *final* share about th France in 60 seconds! Final *final* share about this trip, but these recap videos bring me so much joy to look back on and timestamp moments of life. Until next time!🇫🇷 🥐 Some highlights— •@terroirsdavenir —kouignamann pastry was insane + the perfect sweetness / also choc almond croissant if you want something more decadent (Paris) • @leboulangerdelatour — best pain au chocolat! (Paris) • @leclownbar — creative menu + so good (Paris) • @lasdufallafel — worth the hype! (Paris) • Bar-Tabac des Alpilles — went for dinner two nights in a row. Simple, fresh + delicious. (St Remy) • @chapeaudepaille_bistrot — best lamb of our lives, incredible home-cooked style meal! (St Remy)
There are so many recipes on repeat @ my private e There are so many recipes on repeat @ my private events and I’m going to start sharing here bc 1. I don’t gate keep and 2. If you’re not local, you still deserve to enjoy / make yourself, ya know?😋 This Italian Chopped Salad is a real crowd pleaser. A handful of steps, but super simple to pull together and lasts a few days in the fridge! Pickled carrots, crispy chickpeas + loads of parm really take it up a notch. Note: I’m not putting measurements for some salad ingredients because it’s really dependent on your personal preference / how much you want to make. You can’t go wrong. PS: yes you won’t see tomatoes in the video, but I’ve listed them below bc I simply forgot during filming! INGREDIENTS: Radicchio Romaine or gem lettuce Belgian endive Carrots, thinly sliced + pickled Red onion, thinly sliced baby tomatoes, sliced in half Green olives, roughly chopped Roast red pepper, roughly chopped Salumi, sliced Parmesan cheese 1 can chickpeas Oregano vinaigrette: 1 tsp dijon mustard 3.5 tbsp red wine vinegar 1/3 cup olive oil 3/4 tsp dried oregano 3/4 tsp salt 3/4 tsp garlic powder Make pickled carrots by filling a small bowl with sliced carrots + pinch of salt, pouring in red wine vinegar half way up and then top the rest with water. Let sit at room temp for at least 20 min (can cover + add to the fridge at this point if making ahead of time). Roast red pepper by placing whole on a baking sheet under the broiler until mostly charred on each side— turning ever 7-10 min or so. Place into a bowl with a lid or cover with foil for 10 min to steam. Remove and open the pepper to release the heat, waiting for it to cool before peeling the skin off. Make crispy chickpeas by draining one can and using a towel to remove some of the moisture. Drizzle with olive oil, salt, pepper + garlic powder. Roast on 425 for 15-20 min, until golden & crispy. Let cool. Combine all veg, dressing (you may not need all of it), salt! (don’t forget to season the salad, dressing isn’t enough) & some parm. Toss well and add more parm on top. 🧀
Scenes from a busy ass weekend in March!👩🏻‍🍳
I’m convinced that a lot of folks are missing ou I’m convinced that a lot of folks are missing out on the beauty of stainless steel cookware. There is SO much talk about nonstick out there (and yes, it has a place) BUT there’s a reason stainless is the best! Thanks to @360cookware for my new set, what a TREAT. (PS: MACKENZIE15 gets you 15% off!) WHY STAINLESS? •Naturally non-toxic •Even cooking, superior searing / browning •Oven-safe •Lasts forever! Truly— @360cookware includes a lifetime guarantee MY TOP TIPS: 1. The pan (and oil / fat if using) MUST BE HOT before searing or placing anything in it! This will solve your sticking problems. 2. Patience! Don’t try to turn your chicken thigh over after 30 seconds. Once a crust forms, it will *release* from the pan. I promise. No need for a tug-of-war before dinner. CRISPY CHICKEN W/ MISO BRAISED LEEKS + SESAME —— 4 bone-in chicken thighs 2 leeks 1 large shallot a few chunks of cabbage, optional braising liquid: 4 tbsp miso 3/4 cup water 2 tbsp rice vinegar Scallions + sesame seeds to top TO MAKE: Pre-heat oven to 400. Heat frying pan over medium heat until hot. Test with a tiny splash of water - it should sizzle. Pat chicken thighs dry, season with salt and+ pepper on both sides. Add to the hot pan, skin side down. You don’t need oil as the fat will render from the skin + crisp. After about 7-8 minutes (or when the chicken skin is browned / releases easy), flip over for 5 more min. Add to a plate. We will finish cooking in oven. Chop leeks lengthwise and then into large chunks. Roughly chop shallots + some cabbage if using. Add to the same pan, cooking in the chicken fat. Cook for about 5 minutes until nicely browned. Mix the miso , water + rice vinegar over low heat in a small pot. Pour over leeks etc and let simmer for a few more min. Turn off heat and add the chicken back in, scallions on top. Cover and finish in the oven for about 15 minutes. Sprinkle sesame seeds and enjoy with a slice of crusty buttered bread for dipping! #360cookware #gifted
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