It’s never been a secret. The ladies at Prescribe Nutrition love a party. Sure we’re into “healthy” but you CAN have your cake and eat it too, so to speak. And no, we didn’t skip the wine either on this one.

Prescribe Nutrition was founded right along the same time that Yellow Barn Wellness came into the world. Kindred spirits, sister missions, lovers of each other? Yes, yes and YES.



We had such a wonderful time celebrating at Yellow Barn with Chef Ryan Hoffman’s ridiculously awesome appetizers and the amazing photography by the one and only Jackson Faith. The combination of these two, a great yoga class and an incredible barn community has us pinching ourselves. Grateful is an understatement.

Roasted Corn, Avocado and Tomato Salad – 4 servings as a side

3 ears of corn, kernels removed
2 avocados, cubed
½ small red onion, diced
1 pint cherry tomatoes, halved
1 lime juiced
Salt and pepper to taste
A few Tbsp’s cooking oil of choice.  I use Grapeseed oil


  1. Shuck corn and cut kernels off cob.  **Serrated knife works best by standing large end of corn upright and cutting from top to bottom**
  2. Heat oil on medium-high heat for 5-7 minutes or until kernels start to darken giving a roasted appearance.  **I like to use a grill pan for this, but a heavy bottom skillet will work fine**
  3. Remove corn from heat and let cool in a bowl
  4. While corn is cooling, cut tomatoes, avocados and onion
  5. Add all cut ingredients to bowl with corn
  6. Finally, add lime juice, salt and pepper and mix

*Serve or refrigerate*


Chicken, Quinoa, and Citrus salad – 2-4 servings as main dish

1 c dry quinoa
1lb skinless boneless chicken breasts
2 oranges, peeled and segmented **Grapefruits make a great substitution if you prefer**
1 avocado, cubed

1 lime, juiced
Handful of cilantro leaves, chopped
1 Tbsp honey
1 Tbsp olive oil


  1. Combine quinoa with 2 cups water and bring to boil.  Reduce heat to simmer, cover, and let cook 12-15minutes.  Once cooked remove from heat and add to large bowl
  2. Grill chicken breast over medium heat for about 8 minutes per side or until it reached 165 deg.  Take chicken off grill and let cool.
  3. Peel oranges, segment, and add to large bowl.  **This works best with a paring knife over a large bowl.  This way you will catch the juices **
  4. Cube avocado and add to bowl of orange segments
  5. Cut chicken into 1” pieces and add to bowl
  6. In small bowl, whisk all dressing ingredients together and add to large bowl.
  7. Season with salt and pepper

*This dish is best served cold*


Watermelon, Feta, and Mint Salad – 8 servings as a side

1 seedless watermelon
2 c feta cheese crumbles
1 c mint leaves
1/4c olive oil
1 lemon juiced
Salt and pepper to taste


  1. Cut water melon in half.  With melon baller scoop watermelon in circular motion.  Place in bowl
  2. Chop mint and add to bowl
  3. Add feta crumbles to bowl.  **If you buy a block of feta, cut into 1” pieces and add to bowl”
  4. In separate bowl, whisk olive oil, lemon juice, salt and pepper and then add to bowl.
  5. Mix to incorporate flavors.

*Serve or refrigerate*