Kid-Friendly Recipes

Just because the kids are back in school doesn’t mean the fun times have to end. Bring the whole family together in the kitchen with something everyone will enjoy.

Check out these three tasty recipes that Brandi Lindsey, owner and cook of WIldberry Café and Catering, loves to make (and eat) with her children.

Cheesy Chicken Dip with Tortilla Chips
Looking for an easy-to-make snack you can share with the whole family? Combine favorites like chicken and cheese to create a dip to enjoy after school. This is a great way to sneak in some avocado and beans for those picky eaters, as well.

Ingredients
3 cups of cooked chicken (you can use rotisserie from the store to save time)

1/2 cup of shredded cheddar cheese

1 8 oz. container of cream cheese, softened

8 oz. of sour cream

½ cup of black beans or pinto beans, drained and rinsed and gently mashed

1 tablespoon of cilantro, chopped

Salt and pepper to taste

½ avocado, finely diced

Tortilla chips

Directions
Mix all ingredients together except the avocado and chips. Place in a bowl for serving, and gently mix in the avocado. Serve the dip alongside the chips. Brandi’s girls also love this mixture rolled into a tortilla! 

Poppy Seed Chicken (Sadie’s Chicken with “Black Stuff”)
Brandi’s niece, Sadie, loves this easy-to-make dinner. Every time she comes for a visit or they all go on vacation at the beach, they make her favorite, what she calls, “chicken with black stuff” (the black stuff is the poppy seeds). Brandi’s girls also love to have this. It is a very easy meal to do after school and one the kids can help with too. They usually serve it with some green beans and carrots with ranch. What kid doesn’t love that?

Ingredients
4 boneless skinless chicken breasts

2 10.75 oz. cans of cream of chicken soup (or one large can)

16 oz. sour cream

Pinch of celery salt, salt and pepper to taste

2 tablespoons of poppy seeds

2 sleeves of Ritz crackers, crushed

½ cup of butter, melted

Directions
Place chicken in a stockpot and season with salt, pepper and Italian seasoning. Bring it to a boil until no longer pink (this will take about 20 minutes). Remove chicken from pot and let cool slightly and then cut chicken into medium-sized cubes. Mix the chicken with the sour cream, cream of chicken and seasonings until well combined and creamy. Add the poppy seeds. Preheat the oven to 350 and place the chicken mixture into a casserole dish. Mix the crackers and butter together and top the casserole with it, and bake for about 30 to 40 minutes until bubbly. Serve on top of white rice and enjoy!

Ice Cream Cake Sandwich
Looking for a sweet treat that’s as fun to make as it is to eat?

Ingredients
1 pound cake

1 cup of vanilla ice cream or whichever your family likes

½ cup of mini chocolate chips or other candies

1 cup chocolate ice cream

½ cup of M&M’S roughly chopped

1 cup of strawberry ice cream or any flavor your family likes

Chocolate magic shell ice cream sauce

Rainbow sprinkles, of course

Directions
Line a loaf pan with plastic wrap. Cut the pound cake into three pieces horizontally. Put the first slice of cake into the loaf pan and then cover it with one of the ice cream flavors. Place some of the mini chocolate chips on top of the ice cream. Add another layer of cake and then cover with the second flavor of ice cream. Top this layer with the M&M’S. Place the final layer of cake on top of the ice cream, and top with the third ice cream choice. Top this layer with your Magic Shell and then the extra candies and sprinkles. Fold over the plastic wrap once the sauce has set, and put it in the freezer for four hours until frozen, Brandi’s girls can never wait that long! When you are ready to eat, unmold it from the plastic wrap, and slice it for serving.

Recipes By Brandi Lindsey, Wildberry Café and Catering

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Cooking Up Southwestern Tastes

Food trucks are one of the hottest trends on wheels. They attract crowds of hungry people looking to taste something new in convenient locations — whether it’s at a festival or right outside their office.

Luckily, Wilson County residents don’t have to go far to find fresh, tasty dishes. They just need to look for the red truck run by Mt. Juliet’s Tom Mead and Cheryl Caballero: The Rolling Feast.

The engaged couple cooks up a variety of southwestern meals — which comes from their years spent in Arizona. That’s also where the pair first started their relationship — and rekindled it decades later.

The two met at Denny’s in 1992 in Tucson, Ariz., and dated for a while. But life got in the way, as it often doe: Mead moved to California and married, and Caballero did the same in Tucson.

After going to culinary school in San Francisco, Mead worked as a sous chef and soon moved up to executive chef. He later worked with a four-star mobile restaurant — but he says he always wanted more.

“As a chef, you always have someone holding you back — even in the best restaurants,” Mead explains. “You can’t reach your full potential until you work for yourself.”

He says he knew he wanted to head out on his own, which is how the idea for The Rolling Feast was born. As he was starting a new professional journey, he found himself revisiting an older one with Caballero.

The two reconnected after years apart and a divorce for both of them. It was like they picked up from where they were during college, they say. “We’re back to where we were 23 years ago — but better,” she says.

The couple now lives in Mt. Juliet near family and both work with the food truck. The pair complements each other well: Mead brings his culinary expertise, and Caballero has experience in HR, purchasing, administration and safety.

“I never thought I’d be back in food service,” Caballero says with a laugh.

Mead’s children — Hayden and Cash — also get in on the fun and help with the truck, making it a true family affair.

The Rolling Feast is now celebrating its fourth anniversary of serving the greater Nashville area in May — and May is also Nashville Street Food Month. “It’s been a lot of fun,” Mead says.

The 1973 Ford truck they use was originally a Bunny Bread delivery truck that Mead has since redesigned. Now, patrons lovingly refer to it as the “big red food truck.”

“Tom is so very passionate about providing great food — both in presentation and taste — and it shows in every dish he dreams up and serves,” Caballero says. “The truck really is his baby, and I am here to support him and the business.”

Mead says he enjoys interacting with customers — especially the ones who have supported them from the beginning. “There’s one lady who came to my truck on my fourth day of business, and she still comes by,” he says. And that’s just one of many loyal customer stories.

They bring their truck to local events and businesses, along with special occasions like birthdays, weddings, anniversaries and rehearsal dinners. The couple will even have the truck backstage at the upcoming CMA Music Festival in June.

“It’s a lot of fun being involved with something so big in Nashville,” says Caballero about the upcoming festival.

Their most popular menu item is nachos, which include poblano chile queso, chicken or spicy organic beef chorizo, pinto beans, pico de gallo, poblano crema, shredded melted cheese and homemade chips.

They also offer sonoran dogs, rolled chicken tacos, grilled fresh salmon salad, spinach salad with grilled chicken, roasted vegetable enchilada, nacho burger, eggs benedict, maine lobster tostada and a prosciutto, roasted tomato and goat cheese quesadillas.

While the menu isn’t straight southwest — like his burgers — customers will definitely enjoy the tastes Mead brought from out West. “I spent most of my cooking career being in Tuscon,” he says.

All of their dishes are made with fresh ingredients and prepared on the truck, and the menu changes daily. The Rolling Feast also caters events and lunches — with and without the truck.

“It really is a labor of love,” she says. “We’d love to share that with the people around here. There’s something about the truck pulling up to your event that gets people excited.”

They say they want to focus more on taking the truck to events and locations throughout Wilson County, supporting the chambers and community whenever possible.

“We definitely want the locals to know we are here for them with great food for whatever type of personal or business function or event they have in the works,” Caballero says, “and if it involves giving back to the community, so much the better.”

Whether residents are looking for fresh tastes or to satisfy their southwestern craving, The Rolling Feast has them covered.

For more information or to see their schedule, visit Therollingfeast.com and check them out on Facebook.

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The Roast

Free-trade coffee, live music, and cool vibes actually are available in Lebanon… and brought to you, unexpectedly, by the Salvation Army

 

By Tilly Dillehay

Photos by Jana Pastors

 

29743245795_874a2463da_zIt’s 11 pm on a Friday night. Do you know where your children are?

If they’re in their teens or twenties and from Wilson County (or among the local college crowd), there really aren’t that many options. In Lebanon after 10 pm, there’s really just Walmart, McDonalds, and the local bar scene.

Until the Salvation Army decided to do something about it.

In May of 2013, The Roast opened its doors. Located just off of Lebanon square, but on one of those little side streets you have to feel around for, The Roast is a coffee shop and music venue that is open just two nights a week, to fill a very specific time slot. Friday and Saturday, 7-12, they offer a “nighttime alternative” to partying or heading home early, says Wilson County Salvation Army Director Tom Freeman.

“Because we do a lot of mentoring and outreach in the community… I‘ve got young guys and young girls, and they’re telling me that other than the bars around here, there’s Walmart and there’s McDonalds. When we came here some of the other coffee houses in town closed at like 2 pm. There was no nightlife. So the idea is to provide a great alternative location for people to build friendships and make connections.

29451850450_f203c3854f_z“We’ve got a full espresso bar with other types of drinks, seasonal drinks… it’s really good stuff. 100% volunteer based. All our baristas are trained and trained well. We use locally roasted coffee out of Murfreesboro that’s fair-trade and organic. But the coffee is just an excuse to open the doors and see different groups of people interact and enjoy being here.”

Freeman says that there are a broad variety of patrons on a given night at The Roast. While many of them are young—college age, high school age even—there are a fair number of people in their 30s, 40s, and 50s who make The Roast their final stop for the night.

The coffee is actually “pay as you can.” The Roast has a recommended amount on their menu, but if you can pay a little more or less than that, it’s fine. “The majority of people, when you say ‘hey, this is what it costs us to provide this drink’, they’ll pay it,” said Freeman. “They love the idea.”

29631555842_4fb67fca48_zBaked good are free with your drinks, because they’re donated by the local Sweet Things Bakery. There’s even a “cup for the wall” tradition, where patrons pay for an extra drink and hang a cup on the wall. Then, when someone comes in who just doesn’t have money on them, they can claim a cup off the wall. A stranger has bought them a cup.

“And if someone comes in who really has nothing, maybe someone who’s homeless or something, they’ll get a free drip coffee at least; we don’t want anyone to be turned away,” says The Roast Events Coordinator Beracah MacDonald.

Donations to The Roast don’t fully cover the cost of keeping it open, but Freeman, who directs Salvation Army efforts throughout the county, says he makes it a priority to keep it supported.

“We have a faithful few [volunteers] who really commit to make this work,” says Freeman, “and it’s wonderful. When you pull back and look at all the things the Salvation Army has going in Wilson County, times when I look at a budget line and see The Roast and say ‘Man, I don’t know if we can keep this going’, it’ll inevitably be a great weekend that weekend, and I’ll just think ‘No, we have to find a way.’”

29743249675_8bf5ccbe4f_zMacDonald has tried out all kinds of creative events at The Roast. They book live music and hold popular open mic nights. Then there are the special events. They had a “Sip ‘n Shop,” with ten or twelve vendors setting up one weekend. They’ve had Canvas Nights in the past—an insanely popular event where patrons pay $5 and get a canvas to paint while they sip. On November 12, they’ll be holding a bake off—anyone can bring a baked good to enter, and then people donate $2-3 to sample, and there will be judges who pick winners in different categories.

On Dec. 3, the Kettle Kickoff (for the Salvation Army’s bell-ringing, Christmastime fundraiser you’re probably familiar with) for Wilson County will be hosted at The Roast. The kickoff is just a big Christmas party, basically, with Christmas music, more baked goods than usual, and an ugly sweater contest.

The Roast is located at 216 S Maple Street, Lebanon. For information about upcoming events and live music, visit their Facebook page.

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Summertime Hawaiian Recipes

By Brandi Lindsey, Wildberry Cakes and Catering

NOTE: these photos were part of a partner shoot with Tulip Grove Farm for a lovely outdoor summer party scene. See that story HERE.

 

Mixed Asian Sesame Salad

  • Bag of mixed salad greensIMG_2449
  • 1 can of mandarin oranges
  • 2 scallions, sliced thinly
  • Sliced almonds, toasted if you like

 

For the dressing:

  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons grated peeled ginger
  • 2 tablespoons sesame oil
  • 1/3 cup canola oil
  • 1/2 teaspoon kosher salt and pepper to taste

Whisk all dressing ingredients and pour over salad mixture right before serving!

 

Grilled chicken kabobs with a sweet-and-sour glaze

  • IMG_24504 boneless, skinless, chicken breasts, cut into 2 inch pieces
  • 1 green pepper, cut into two inch pieces
  • 1 pineappe, cut into two inch pieces
  • Skewers soaked in water

For the marinade and the glaze:

Put cut chicken in a zip lock bag and pour over some of the glaze, reserving some to brush over the chicken when it is all done. Refrigerate for at least 2 hours. Skewer the pineapple, peppers, and chicken . Discard marinade. Cook the skewers on the grill until juices run clear (about 12 to 15 minutes depending on the temperature of the grill). When kabobs are done, brush the remaining unused glaze over the chicken and serve immediately. Enjoy!

 

Teriyaki noodles with cabbage, peppers, carrots, and snap peas

  • 1 pound of spaghetti noodlesIMG_2467
  • ½ of a head of napa cabbage, sliced
  • 1 bag of shredded carrots
  • 3 tri colored bell peppers, sliced
  • 2 oz of snap peas
  • Teriyaki sauce

 

Fill a large stock pot with water. When it comes to a boil, add salt and the noodles and cook until al dente. While the noodles are cooking, heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil. Add the sliced peppers, and the snap peas and cook until just tender, then add in the carrots and the cabbage and cook for about two more minutes. Add the veggies to the drained noodles and toss with about 1/3 cup of teriyaki sauce or more to taste. Serve immediately. This can also be served the next day as a cold pasta lunch!

 

Roasted shrimp with Asian sauce

  • 1 pound bag of large raw shrimp, peeled and deveinedIMG_2454
  • Salt and pepper
  • 2 tablespoons of olive oil

 

Asian dressing

  • 1/4 cup lime juice,
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon Sriracha
  • 1/4 teaspoon kosher salt

Mix all ingredients together and then whisk in 1/4 cup vegetable oil. Serve alongside the shrimp for dipping.

To roast the shrimp: Place shrimp on a sheet tray and toss with the olive oil, salt, and pepper. Roast in a 425-degree oven for about 5 minutes or until just turned pink.

 

Bananas foster cake

  • IMG_24631 box butter cake made according to package directions (I substitute the oil with a stick of softened butter and substitute the water for whole milk) and sliced for individual servings
  • 1 stick butter
  • 1 cup packed light brown sugar
  • 1 tablespoon molasses
  • ½ cup heavy cream
  • 2 bananas sliced

 

Melt the butter in a skillet over medium low heat, add the brown sugar and molasses and stir and let it simmer for about 2 minutes until bubbly. Once it starts to bubble, add the cream and cook for a few more minutes. Add the sliced bananas and pour over the cake. Garnish with whipped cream and berries if you like! You may also add a ¼ to ½ cup of rum to the sauce after you add in the bananas and let it cook for a few more minutes to let the alcohol cook off and this is also equally delicious!

 

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Recipe: Creamy Almond-Coconut Chowder

By Tilly Dillehay

Gluten free, dairy free, low-glycemic, paleo

This chowder is absolutely my favorite soup in the world. I discovered this way of making chowder a few years ago, when I was trying to cut down on dairy in my life, and wanted a healthy lunch to make in large batches and eat throughout the week at the office.

Boy, did this fit the bill! Even now, I often get cravings for this soup, although for some reason it feels most appropriate in the summertime.

 

Ingredients

  • 1-2 large onions
  • 3 cloves garlic
  • 4 ears corn on the cob, baked in the husk until tender
  • 1 lb. raw shrimp, peeled and deveined (or a favorite, cheaper fish like tilapia, salmon, or cod)
  • 4-5 tomatoes on the vine or Romas
  • 1 quart plain unsweetened almond milk
  • 1 can coconut milk, regular or lite (find in the Asian section of grocery store)
  • salt, pepper, and Cajun seasoning (I use Tony’s)

 

Directions

  1. Chop the onion and sauté in the bottom of a large stock pot until just becoming tender. (I love to use my enameled cast iron pot for this, because it’s the only dish I need for the whole cooking process.)
  2. Add the garlic and and the shrimp and sauté together for five minutes or so. Slice the kernels from cobs and add. (Optional: throw in an extra veggie… I put some sliced cabbage in the batch pictured, just because I had it on hand.)
  3. Pour in your can of coconut milk, and about 1/2 to 3/4 your cardboard container of almond milk. You want to just cover your other ingredients with a little extra. Add salt, pepper, and Cajun seasoning to taste. Lightly simmer for 15-20 minutes.
  4. Add your tomatoes and simmer for another five minutes and then turn heat off and cover. Be careful not to overcook because onions and tomatoes both become a little mealy.

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Here, I’ve used thawed cod fillets instead of shrimp. I grilled the cod in a separate pan and then flaked and added it at this point.

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Lifestyle: Backyard Getaway Step 1

By Tilly Dillehay

 

My husband and I live in the little rural town of Hartsville, TN. But we live on a street, like real city folk. No winding gravel roads and gorgeous green woods behind our house. We’ve got a cute little landscaped front yard that we inherited, and a backyard that looks invitingly onto a rusty shed and the back of a church building that abuts our property.

This back yard has been a quandary since we moved in. What to do with it? It’s ugly, bare, and useless. Well, this year I’m doing something about it. In addition to planting a little veggie garden on the back edge of this yard, I’ve decided to create a little oasis right in the middle of it.

This is something I’ve seen online that is just the tiniest bit redneck, but seems to really do the job: canopy tents as stand-in for actual covered porch. So when I saw this burgundy 10 x 10 pop-up tent at my local Fred’s last week, I just bit the bullet and brought it home.

Then, to inaugurate the search for outdoor furniture, I purchased a lovely antique cot from a store in Gallatin. The cot looks like maybe early- or mid-20th century, made of canvas and wood. Not only that, but it lays very comfortably, and as soon as I set it up under the tent, my daughter toddled over, laughed, climbed on, and plopped there like it was the best thing she’s ever sat on.

It was $45–a chunk of my very low budget for this project–but it answers for a bench, and now I only need two chairs. I plan to make my own little table out of pallet wood.

Let me know what you think!

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The cot folds into a cunningly small shape, but when opened up, could seat 3-4 people comfortably. Here, Norah looks very sunburnt but this is all due to our new cheap burgundy tent:)
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Recipe for this green smoothie we shared outside to celebrate: *almond milk *banana *lots of spinach *a bit of local honey *stevia *chia seeds *hemp seeds

 

 

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Recipe: Red Onion Flowers

By Tilly Dillehay

I don’t know about you, but when my husband asks me what’s for dinner, I generally find myself leading with whatever I know he’s going to be most excited about. If we’re having steak, for instance, you better believe that’s the first thing coming out of my mouth when he asks what we’re having.

Well, when I make these onion flowers, I kid you not… that’s what I lead with. He loves these things, so much so that they sell rest of the meal.

I love them too. They hit every category of food desirability, in my eyes. Healthy? Check. It’s an entire onion per person, full of antioxidant flavonoids and phytochemicals. Cheap? Nothing cheaper than a bag of onions from Aldi. Pretty? These things make the centerpiece of the prettiest plates I ever serve.

Delicious? You better believe it. I like to serve them with baked sweet potatoes and chicken tenderloin breaded in almond flour. Something about the red onion, slightly caramalized, still a little bit crisp, with the sweet potato, just WORKS.  It’s the perfect bite assemblage.

Ingredients:

  • 4 small red onions
  • 3 Tbsp olive oil
  • 3 Tbsp balsamic or red wine vinegar
  • 2 Tbsp capers, from a jar
  • salt and pepper

Directions:

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1. Preheat oven to 400. Peal the outer layer of your onion. Slice just the very toughest part of the base of each onion off. Leave some of the base to act as bottom weight for the onion.

 

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2. Make four cuts in the onion through the top, at crossways, like cutting a pie. Be very careful not to cut all the way through. This will leave your onion with 8 visible sections
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This is what happens when you cut too far. You can still cook and eat this delicious onion, but it’s not going to be pretty.
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3. Place your onions on a baking sheet, with plenty of space between (they’ll grow!). Tug them just slightly open so that you can glimpse inside flesh. Drizzle olive oil and vinegar on top, then sprinkle with salt, pepper, and capers.
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4. Lay a sheet of foil on top, and place in the oven to bake for 20 minutes. Remove foil and bake for 15-20 minutes more, until onions are tender, and slightly blackened at the tips.
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4. Serve with meat and another side, remembering to spoon capers on top as you transfer from baking sheet. You’ll need a knife and fork for onion flower deconstruction and perfect bite assemblage.

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Recipe: Strawberry Rosemary Pie

By Tilly Dillehay

I stopped by a produce stand in my little town this morning and brought home a little box of strawberries. Fresh from a run, I was both hungry and thirsty, and a glimpse of that red fruit on the side of the road just called to me.

When I got the strawberries home, I discovered that although perfectly ripe and with just the right texture, they weren’t as sweet as I would have liked. Solution?

One word. Pie.

I went online, combined some pie recipes, pulled some rosemary out of my garden on a whim, and incorporated the herb on a hunch.

 


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Ingredients

Crust

1 refrigerated pie crust

Filling

  • 5 cups fresh strawberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 3 sprigs fresh rosemary

Topping

  • 1 cup sweetened whipped cream (heavy whipping cream, whipped with a little sugar, or prepackaged whipped cream)

Steps

  • 1) Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  • 2) Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Add two whole springs of rosemary and allow them to cook with the mixture. Remove rosemary before the mixture has thickened. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
  • 3) Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
  • 4) Just before serving, top pie with sweetened whipped cream. Garnish with rosemary sprig. Cover and refrigerate any remaining pie.

 

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I love Juice Bar

Detox and rebuild with the rich nutrition of produce in a cup

By Tilly Dillehay

Photos by Jana Pastors (Kindred Moments Photography)

Beet red. Technicolor orange. Kelly green.

These aren’t paint colors we’re talking about. These are the bright shades you get out of nature, in a glass, when you juice produce.
25575951203_f84838eb8a_zPeople have long been aware of the benefits of juicing. It’s a way of injecting a pure shot of nutrition into our bodies: you can get the nutritive value of several pounds of power-packed vegetables into a single glass. Juice lovers talk about the vitality, energy, weight loss, and immunity benefits that come in these glasses. But if you talk about juicing at any length, you’ll also learn about the time investment. Buying vegetables in bulk, washing, dicing, and running them through a machine—not to mention the initial investment that comes with purchasing a juicer—and many people find that it’s just more of a hassle than they’re willing to commit to.

Historic Mt. Juliet can now help you with that. As of February 1, Mt. Juliet residents can swing by a new neighborhood spot to pick up their veggies freshly juiced and ready to go.

Sitting in the I Love Juice Bar on Mt. Juliet Road, looking around the clean, woodsy interior and sipping on their “Sweet Greens” concoction, I watched the glass doors swing open again and again. A steady stream of health conscious locals were lining up for the smoothies, salads, vegan baked goods, and juice blends.

25573844634_abc43369f1_zThere are two main categories on the juice menu: ‘Greens’ and ‘Roots’. The green options include ingredients like kale, celery, spinach, cucumber, and ginger, and the root options include ingredients like beet, carrot, garlic, and apple. You can mix your own combinations, too. The juice can be purchased in two standard sizes, or you can bring in your own container—jar, growler, whatever—and they’ll fill it up. You’ll pay by the ounce.

Then there’s a menu of smoothies, with another lineup of fresh ingredients in flavorful combinations. The baked goods are purchased from a local small business, and in a display case there is a boxed kale/quinoa salad, a vegan wrap, and a whole raw coconut that can be cracked open in front of you by staff on request.

25575945643_91fd7b40ec_zKeith and Heather Harned opened I Love Juice Bar after becoming fans of the franchise during a chance trip to one of the Nashville area locations. Heather had actually been a McDonald’s franchisee for six years, selling her store in 2006 and serving with a nonprofit until she met and married her best friend and moved to Tennessee. With all of their children grown and out of the home, she and Keith decided it was time to think about a new business opportunity for Heather, and they started looking around.

“So we’d been eating clean for a while already, and really had changed our lifestyle habits,” said Heather. She’s an energetic, positive woman who had to tell me twice that she was 43 before I could believe it. “And I walked into this juice bar, and had an amazing, really exceptional experience. I told Keith about it, came back a few days later and had the same great experience. So I asked he guy behind the counter—‘do you own this place?’ and he said ‘No, but we’re empowered to treat it like we do.’…So we got online, we read about them, we read about their history.”

They began conversations with the founders of the company, John and Vui Hunt, also of Nashville. The franchise began locally in Brentwood, but is now in 13 states. The Hunts recommended that they watch the documentary that inspired them—Fat, Sick and Nearly Dead—about the ways that Americans mistreat their bodies. The documentary also extolled the value of juice cleansing.

26178601155_1dddfd82a1_zHeather and Keith spent a lot of time praying, and entered into several lease negotiations before finding their current fabulous spot on Mt. Juliet Road.  They now have 18 employees, not counting their two industrial juicers, which have been dubbed “Ruby” and “Nancy.”  One is a Ruby brand and the other is a Nutrifaster, and they both are used for specific ingredients, based on their individual strengths.

Juicing and juice cleanses are the cornerstone of what I Love Juice Bar offers to customers.

There are three main juice cleanse options: The “Essential Cleanse” includes six jars of green and root juices—one “Orange You Glad,” two “Sweet Greens,” one “We Got the Beet,” one “Ginger Greens,” and one “Fresh Greens”. For the length of the cleanse (1-3 days is most normal), cleanse participants drink a full glass of liquid every hour—alternating between the juices provided, and water. The “Juice to Dinner” includes many of the same juices as the Essential, and involves the same liquids regimen throughout the day, but a kale/quinoa salad is provided to finish the day on. The “Core Cleanse” is perhaps the most advanced option of the three—heavy on greener juice with less fruit juice to sweeten things up, and a coconut/hemp/probiotics drink to finish the day on.
26112246651_6c3c4497f3_z“We do a really good job of making every juice consistent,” says Heather. “It’s a team effort; every time we finish a juice, two or three people have to taste it. Because what I taste strong may not be what you taste strong, and vice versa. So our people almost become juice sommeliers, like a wine sommelier. We get every level of flavor. So the ginger isn’t too hot, so it’s not too earthy with the beets, or it’s not too strong with the kale or spinach… we really want to know that every time a customer comes in for the Sweet Green, they’re getting the same juice. And that is such a good team building opportunity… That’s why everyone in here seems so engaged; it’s because they’re really taking ownership of the product we put out.”

Readers are invited to come and do a juice tour at the bar, where they’ll get to sample the top four juices and get information about the ingredients. I Love Juice Bar is located at 2726 N. Mount Juliet Road. Check them out on Facebook, Twitter and Instagram.

 

 


 

Cleanse 101 With Heather Harned

 

26178604485_8184605cdc_zWhy Should I Cleanse?

The goal of cleansing is to flood your body with nutrients. Nutrients allow your blood, liver, and organs to clean themselves. It allows them to rest and rejuvenate. It will also aid in any nutrient deficiencies and ease the constant craving for the “next food” you are going to feed it. This craving is usually exaggerated by a trigger food like sugar, gluten, soy, salt, etc. Eliminating those triggers during a cleanse helps take the cravings away. It also helps your digestive tract in that it does not have to work so hard yet still gets nourishment.

 

How Often Should I Cleanse?

This is very much dependent on the individual. If someone is super toxic with eating a primarily processed food diet, perhaps once per month, according to Sarah Moore, I Love Juice Bar nutrition specialist. Some people do cleanses once a quarter, once a year, or just when they are ready for an overall feeling of wellness.  It is common for folks to do a one to three day cleanse, with some doing seven or more days. It is all about a person’s own journey, and what they are attempting to treat or uncover during the process.

 

26112256111_c263e6c1fd_z (1)How Should I Feel On a Cleanse?

Every person is different. Depending on the length of the cleanse, clients have reported increased alertness, higher levels of energy, “rested” feelings, increased clarity of thought, and sensations of overall well-being.

 

What Types of Cleanses are Available?

We have three cleanses available: Juice To Dinner, Essential Cleanse, and The Core Cleanse. See more information at www.ilovejuicebar.com.

 

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Raised in a Barn

The romance of a rustic wedding in the stables of soon-to-be unveiled Tucker’s Gap Event Center

Photos by Jana Pastors, Kindred Moments Photography

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Credits

Photographer: Jana Pastors

Venue: Tucker’s Gap Event Center

Models: Kenzie Gaines, Libby Nave, Noah Baker, and La-Tanya Greene

Hair: Locks and Lashes

Makeup: Beauty Boutique

Wardrobe & Accessories: The White Room

Cake/Tablescape: Oh Crumbs Bakery

Flowers: Gardens on Main

 

About Our Venue

For this shoot, we were fortunate to partner with Tucker’s Gap Event Center at 2900 Callis Road in Lebanon. Although the shoot was in and around their equestrian barn on the property, a large event center is currently under construction scheduled for completion this summer. The brand new event center will mirror the rustic charm of the cedar, stone and ironwork style of the barn in this shoot. Tuckers Gap Event Center will be a 5000-square-foot climate-controlled venue, featuring indoor and outdoor spaces, formal gardens, suites for the bride and groom, a separate bar area, and catering kitchen. For booking, contact Event Center Coordinator Nancy Baker: (770) 906-0489.

About our Tablescape

Kitty Waters, owner of Oh Crumbs Bakery, created a four-tiered wedding cake with custom sugar roses and baby’s breath. The side desserts for the table were elegant sugar cookies decorated with royal icing, strawberry cupcakes, dainty pink raspberry macarons, and lemon cake pops. They all were decorated in white and tones of pink and burgundy, each easy for guests to pick up and nibble upon.

About Our Models

Kenzie Gaines is a dental hygienist from Mt. Juliet, TN. She is a real-life bride-to-be, and will be married to her sweetheart Wacey Russell in June at Tomlinson Family Farm. She met her fiancé at church in Lebanon , Tn. She thought he was really handsome and knew he came from a great family, so she introduced herself one day and they have been inseparable since. Together they like to go to church, exercise, and hang out with their friends.

Libby Nave is a junior at Friendship Christian School. She plays volleyball, tennis, and is involved with Youth Leadership Wilson.  She is considering sports medicine when she finishes high school. This was her first time modeling for a magazine spread, but nobody could have guessed: she was such a pro. In her free time, Libby likes to go to concerts, hang out with her friends, and participate in travel sports.

La-Tanya Greene is a student at MTSU studying Childhood Education. She has been modeling regularly in the Nashville area for the last few years.  She is originally from San Fernando, Trinidad. She likes shopping and eating everything she can get her hands on!

Noah Baker is Junior at Friendship Christian. He is an avid tennis player and a member of USTA (US Tennis Association) since he was 10. He loves to snowboard, wakeboard, and play and watch sports of call kinds; he also loves sports trivia and is a great cook (specialty is dessert – makes a mean molten lava cake). He attends Providence United Methodist Church and is involved in Service Club at FCS.

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