Things that Matter {on running}

by Kara on March 2, 2015


My dad wore a yellow wind breaker and a white nike hat to every high school track meet I ran.  My eyes scanned the crowd every time I went to the start line; yellow jacket… check, white hat… check, stop watch… check.  My best race was at the subsection finals in the 300 meter hurdles.  My heart could burst remembering how proud my dad was of me.

Running has always been a sport of guts, determination, (not enough training, ever) and whole lot of emotion.  I’ve run 12+ races as an adult and things haven’t changed.

Phoenix Marathon was Saturday.  This race, last year was the last thing I did with my brother, Trevor, before he passed away one month later.  I never knew a race could mean so much.

I know I haven’t reached my potential as a runner.  I plan to someday.  I’ve always been too busy or lazy or preoccupied to really give the sport 100%.  But as I sit here and look at my pile of medals I’m so glad I didn’t wait until I could do it perfectly.  Life is happening now and while I haven’t been fast my legs still went the distance.

A lot of my friends run and most of my family does too.   I’ve never been in a race without at least one of them.  Doing hard things with people ties you together in a way that sunshine and rainbows never could.  Sign me up to do hard things with my people, because they matter.

chocolate granola bar

Healthy granola bars can be a great snack and source of pick-me-up energy. But it’s tough to find store-bought granola bars without added sugar, preservatives, and more unnatural stuff. I looked up the ingredients for an  “oats-and-honey” granola bar that was my favorite during childhood. The first three ingredients are: whole-grain oats, sugar, and canola oil (and the list continues…).  So I made my own version. These homemade bars are complete with omega-3s, protein, fiber, and … chocolate! The best thing is that when they cool they achieve the perfect crunchy texture.


Chocolate Hazelnut Granola Bars

2 cups rolled oats
1 cup puffed crispy rice cereal
1/4 cup unsweetened coconut flakes
1 tablespoon flax seed
1/2 cup honey (raw local is best)
1/2 cup Chocolate Hazelnut Spread (the all-natural or raw spreads are best, or you can use–gasp!–Nutella)
3 tablespoons oil
1/2 teaspoon vanilla extract
1/4 cup nuts (I like almonds or walnuts)

Preheat oven to 350 degrees F.

Line an 8-by-8-inch pan with parchment paper, letting it drape slightly over the sides of the pan.

Chop the nuts. In a large bowl stir together rolled oats, crispy rice cereal, coconut flakes, and flax seed. Add in honey, chocolate hazelnut spread, vanilla extract, and stir until blended.

Spread and press evenly onto parchment-lined baking pan and bake in a preheated oven on the center rack for 20-25 minutes until top is golden brown. Cool pan on wire rack for 20 minutes. (Resist the urge to cut or handle the bars until they are cool.) Once pan is cool to the touch, lift parchment paper from pan and set granola on parchment pan until almost completely cooled.

To make eight full-sized bars, cut down the center and then cut each section into 4 evenly sized bars per section. Cut them all in half again for 16 small squares.

Sharpie on Concrete

by Kara on February 16, 2015

Henry Mack Dining1 Creativity seems to flow when I’m out of time.  Why is that?  I’m at my best when it’s (really) go time.  I had put off our dining room floor until it was time to move in knowing that I’d think of something.  We were too tight on time and patience for painters tape and drying time so we decided drawing a pattern was better than painting.  We rigged a Compass, got a few Huge Sharpies and went for it.  I really thought we’d end up covering a disaster with wood flooring, but… IT WORKED!  Can you believe it?  A sharpie ducted taped to a dowel.

Henry Mack Dining5

Henry Mack Dining2

Henry Mack Dining3

Henry Mack Dining4



Introducing Henry Mack Book Club

by Mary on February 12, 2015


I love books. That didn’t seem to portray my true feelings…. I’m obsessed. I love to wander through bookstores for fun. I love to talk about books until my friends’ ears fall off. The very  best is finding a good book and getting lost it in. Like bad pizza, the opposite is also true. I can’t stand a bad book. I understand that is somewhat subjective, but I rarely pick up books off the shelf without first looking at reviews and ratings. I have been disappointed too many times to waste my limited time reading garbage.

So… I’ve decided to share some of my favorite reads with you. Hopefully you will share your favorites with me, too.

Since it’s almost Valentine’s Day, I’m kicking off with a Romance!

Edenbrooke is a sweet love story. It’s clean and wholesome. I first read it on a cozy rainy day and it was perfect. Takes place in regency era England. Think Jane Austen without the heavy language.

To show my love for ya’ll, I’m giving away a copy on our instagram today! @henry_mack.

Love and Kisses.

Vegan Pancakes for Valentine’s

by Mary on February 9, 2015

I owe this recipe to my mom, who started making them years ago. They have been a huge hit and they are packed with nutrition. With all the heart shaped chocolates I can’t seem to stop eating, it’s nice to start the day off with a heart shaped treat that it a real treat for your heart (hehe).


Moist Blueberry Banana Pancakes

  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 2 cups soy or almond milk
  • 2 Tbs real maple syrup, plus more for serving
  • 3 medium bananas
  • 4 oz apple sauce (1/2 cup)
  • 2 cups fresh blueberries

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and allspice and set aside.

Mash well two of the bananas and mix with the milk; stir in maple syrup and apple sauce. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combines. Chop the remaining bananas. Fold bananas and blueberries in until just incorporated.

Heat a lightly oiled griddle or skillet over medium heat. Cook pancakes and serve with maple syrup.


Henry Mack Hearts the HOME

by Kara on February 2, 2015


Hello!  I’m Kara and I love houses; big, small, old, and new.  I took an interior design class in college but am not otherwise classically trained in design.   If thinking about homes day and night counts for something, I definitely have that going for me.  I like every design style and subscribe to the idea that if you love it, “it works”.  Years ago I planned to start a blog called “I heart this house”.   I wanted to document my ideas and projects and I’m excited to do a little of that here.  Our efforts in the home are the most important, so I say we have fun inside those four(ish) walls.

Mary’s Favorite Green Smoothie

by Mary on January 28, 2015

mary jolley green smoothie

I am totally overwhelmed by the positive responses I’ve received about posting recipes on Henry Mack’s Blog! Thank you for your kind words. Since so many have asked for green smoothie recipes, and it’s the best way to start the day, or anything, I’ll start with it.

Mary’s Sunrise Smoothie Blueprint

I make some variation of this smoothie about 5 mornings a week. I go organic here as much as possible. Makes about 5-6 cups.


  • 1 1/2 cups raw orange juice (sometimes I use apple juice if I’m feeling crazy)
  • 1 cup sliced cucumber (skin on if organic)
  • 3 cups lettuces and greens (herbs, romaine, spring mix, baby spinach, chard, kale, etc) mix it up.
  • 2 cups frozen fruit (mango, pineapple, peach, and strawberry are my favorite)

Add-ins (Pick 1-5 from this list. I change my add-in’s all the time depending on what’s popular, what I have in my cupboard, and how I’m feeling):

  • ripe banana
  • 1/2 avocado
  • 1 tablespoon flaxseed or hempseed
  • scoop of fruit and vegetable powder with probiotics (I like the one from Divine Nature)
  • scoop of protein powder (I like the total nutrition from Divine Nature or a powder pumpkin seed protein)
  • 1 teaspoon Bee Pollen
  • 1 teaspoon Chlorella powder
  • 6 fresh basil leaves
  • 1/2 cup fresh parsley
  • omega 3 oil or high quality fish oil (I like the children’s IQ mega oil from DoTerra)
  • 1/2 cup whole milk yogurt

Things I do NOT add-in:

  • the same greens every day. Greens, like spinach, have trace amounts of toxicity. It isn’t a problem when cooked, but if you have cups of raw spinach everyday, (esp broken down in a blender) it can be a problem. Lettuce is fine to eat everyday, but vary your hearty leafy greens. I only put spinach in my smoothies about once every other week.
  • peppers, squashes, cabbage, broccoli, or mushrooms (I save those for stir-fries)
  • un-soaked chia seeds (if you are going to use them, soak them in water or juice for at least 15 min!!)
  • spirulina. My sister’s biology teacher said it was bad so I don’t eat it.
  • grains- like rolled oats or something

Put everything in a very good blender and blend until completely smooth. Divide up among your lucky breakfast companions or freeze any extra for another day.

Drink up my friends!

Disclaimer. I cannot be held responsible for anything that might happen to your blender or your smoothie if you attempt to make this concoction with a weak blender.

My Green Diet on Henry Mack

by Mary on January 26, 2015


Welcome My Green Diet Family!

Like a phoenix rising from the ashes (super dramatic, I know), I am picking up the scraps of my old blog, My Green Diet. was lost from my web host server. grr. I was heartbroken!

The Gold Lining is Henry Mack! I am thrilled to be creating a new company and blog where Kara and I celebrate the home and the the wonderful things about the space under our own roofs.

I will be posting lots of the yummy recipes from the lost archives of My Green Diet. I hope all the fans of My Green Diet will love HenryMackBlog even more!

Please email subscribe (on the right panel) to stay up to date. We promise to be NICE to your inbox.

Lots of love and happy homes,


Quinoa Minestrone

by Mary on November 20, 2014

It’s never easy to get back into your skinny jeans after baby, but it’s esp hard during the holidays!

As the weather gets colder, I love to curl up with a warm bowl of comforting soup. This quinoa minestrone is the perfect thing to satisfy my comfort cravings and I can feel good about dishing up that second bowl.

You’ve all heard about how wonderful quinoa is for you, but the truth is, I think it is really hard to make it taste yummy. This soup is my hands down favorite way to eat quinoa. The quinoa holds in shape and bite in the soup, unlike noodles that can fall apart over time.


Quinoa Minestrone:

  • 2 tbsp garlic, minced
  • 1 large onion, diced
  • 3 carrots, diced
  • 4 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 zucchini, chopped into chunks
  • 3 bay leaves
  • 1 tsp italian seasoning
  • 1 cup quinoa, dry
  • 6 cups low sodium vegetable broth or organic chicken broth
  • 1 (15 oz) can cannellini beans, rinsed and drained (or 2 cups cooked beans)
  • salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1 can (28 oz) diced tomatoes
  • 2 cups fresh spinach, chopped into thin slices (can substitute swiss chard)
  • parmesan cheese, grated (optional)

Saute garlic, onion, carrots, and celery in oil until soft, 5-7 minutes. Season with salt and pepper. Add red pepper and zucchini, sauté another 3-5 minutes. Add italian seasoning, salt and pepper, and bay leaves. Add broth, tomatoes, and beans. Bring to a simmer. Add quinoa, cover and simmer 15 minutes until quinoa is cooked. Stir in spinach. Serve with parmesan sprinkled over top, if desired.

{ 1 comment }

SALE – Good-bye Layering!

by Mary on November 20, 2014




We started Henry Mack with the idea of our classic SlipTee. We will be forever grateful for the dream that got us started on this crazy fun adventure. As sorry as we are to say good-bye to our layering pieces, we are thrilled about our House Dresses and the direction we are taking as we move forward. To help us clean house, we’ve lowered the price as low as we can go. Grab yours before it’s gone for good.

* Crop Tops are featured here. mary