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

Prism Sprouted Lentil Lettuce Wraps

This one goes out to all of my clients who tell me they don't cook, but they will assemble! I crafted this dish earlier this summer, just trying to use up what was in my fridge. The lentils were meant for a brownie recipe 'experiment'. Which fear not, I did realize after cooking the lentils and tasting a bit of their rooted earthy flavor, it probably wasn't going to work in a gluten free brownie dish! They landed here instead and I'm so glad for it.

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

Blueberry Beet Smoothie

Ridiculously rich in antioxidants, vibrant, tangy, and gingery, this smoothie has all the good stuff. It'll hit the spot just right on a hot, summer mid-morning or afternoon when you want to cool off and stay light. Add a splash more of orange juice or your favorite kombucha to thin it out if it's too thick.

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 Coconut Milk

Once you see how incredibly easy it is to make your own homemade coconut 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 is shredded coconut (usually found in the bulk bin section) and water. That's it. The nutrient density is higher and the flavor is richer. So as long as you keep coconut on hand in your pantry, you always have a simple, homemade coconut milk 5 minutes away.

By Shelly Rose

Nourishing Bone Broth

Enjoyed for hundreds of years around the world and the true medicine behind grandma's chicken soup, bone broth is in the spotlight for good reason. Deeply nourishing with healthy fats, protein, collagen, mineral rich, and full of flavor, this should be a staple in every home. I recommend all of my clients enjoy bone broth, especially if there is GI distress, gut healing, auto-immunity, disease recovery, or simply as a beauty secret for hair, nails, and skin for those wanting that glow that only comes from the inside out. It's also the best broth you'll ever taste. Health aside, the flavor in your home cooking goes up to chef level.

By Shelly Rose

Ginger, Garlic, and Lemon Roasted Chicken

Enjoy your classic roasted chicken with the best of your kitchen medicine cabinet: ginger, garlic, and lemon! In addition to savory and bright flavors, the spices boast anti-inflammatory and immune properties to nourish you through the colder months. Be sure to save the bones and make homemade chicken bone broth.

By Shelly Rose