Winter-spiced Apple Sauce (slow cooker)

This homemade applesauce is made multiple times in my kitchen in the fall and winter. The aromas from whole spices are other worldly delicious.. If you aren't sure that apple sauce can be indulgent, give this slow cooker spiced version a try. And if you have a vanilla bean hanging out in your pantry or have a special occasion, slice it open and drop it in for truly swoonworthy applesauce experience.

By Shelly Rose

Carrot, Pear, & Nutmeg-scented Oats w/ Mascarpone

This date-sweetened steel oats blend is one of my winter favorites. Each flavor is a delight in of itself with the radiant color from the raw carrot, the creaminess from the Italian cheese, the nuttiness and extra protein from the cashew butter, and finally the bright citrus lift that you only get from fresh grated nutmeg. It's highly recommended though you could sub with pre-ground if you need to.

By Shelly Rose

Amaranth Ginger Raspberry Swirl Porridge

Hearty, earthy, gluten and refined sugar free, this high protein, plant-based porridge is one for the winter menu. Enjoying these whole seed grains is an excellent way to change up your morning oats and experience different textures and flavors.

By Shelly Rose

Garlic-roasted Brussel Sprouts

Keep this flavorful, easy-roasted Brussel sprout recipe in your back pocket for quick dinners. They also re-heat nicely and serve well for breakfast or lunch as well. Too simple, right?

By Shelly Rose

Massaged Rainbow Chard + Pink Lady Apple Salad

This recipe is an adaption from one of my beloved nutrition and therapeutic cooking instructors at Bastyr University, Jennifer Adler. It's tweaked for a fall flare and was created for a lifestyle design conference workshop for lady entrepreneurs (RebelleCon) who want to make nutrition delicious and sustainable in their busy lives.

By Shelly Rose

Almond Butter Berry Overnight Oats

I recommend doubling or tripling this recipe to have a light but filling summer breakfast ready to go. They keep up to 3 days.

By Shelly Rose

Roasted Sweet Potato Fries

Sweet potato fries are very much a whole food, just roasted like any other vegetable! Prepared this way, it's a fantastic starch side dish to a balanced meal. Keep it classic with sea salt and pepper, or have a little fun with the spice combination. Parchment paper is preferred to aluminum foil and lends itself to a crisper fry and minimizes our exposure to aluminum.

By Shelly Rose

Homemade Nut Butter Milk

Once you see how incredibly easy it is to make your own homemade nut milk, you may never go back to the store-bought boxed milks again! The pre-packaged milks on the shelves are mostly water and have unnecessary, added ingredients like carrageenan, sugar, natural flavors, and others to make them last longer on the shelf.

All you really need is nut butter and water. That's it. The nutrient density is higher and the flavor is richer. So as long as you have almond, cashew, or other nut butters on hand, you always have a simple, homemade nut milk 5 minutes away.

By Shelly Rose

Homemade Almond, Cashew, or Pistachio Milk

Once you see how incredibly easy it is to make your own homemade nut milk, you may never go back to the store-bought boxed milks again! The fresh, bright milk that comes out of this is impressive to me every time. The pre-packaged milks on the shelves are mostly water and have unnecessary, added ingredients like carrageenan, sugar, natural flavors, and others to make them last longer on the shelf.

All you really need are nuts and water. That's it. The nutrient density is higher and the flavor is richer. So as long as you keep nuts in your pantry, you always have a simple, homemade nut milk 5 minutes away.

By Shelly Rose

Date-sweetened Steel Cut Oats

Steel cut oats make a wonderful warming breakfast, especially in the colder months when we need something substantive to kick off our day. Use this as a template for oats with your choice of fat, nuts/seeds, and fruit. The dates provide a nice natural sweetness and additional iron. Feel free to add cinnamon, nutmeg, or other spices you enjoy as well.

By Shelly Rose