Creamy Cauliflower, Potato & Parsnip Soup with crunchy chickpeas and kale to top!
Oh, and remember that basil pesto recipe I just shared with you…..I used a bit of that on a piece of sourdough bread to dunk in the soup. Delish! You can even take a scoop of the pesto and twirl into your soup to really pack in flavor.

Here’s the ingredients: 

5 small potatoes
10oz cauliflower
1 parsnip
1/2 med onion about 1/2 chopped
3 cloves garlic
4 oz uncured pancetta
1 tbls evoo
2 tbls butter
1.5 Qts Broth
1 can (13.5 oz)Coconut milk
S+P
Garlic and onion powder
1/4 tsp Celery seed

Brown the pancetta in a tbl of evoo and remove from stock pot. Next I added the onion and garlic and sauté a few. Little seasoning and then layer in the veggies and butter, toss and cook a few. Next add the broth and milk, season again. Seasoning as you go really builds the soups flavor!
Coverer and simmer on low until all veg is fork tender. Use an immersion blender and blended all until creamy.

Optional
Top with crispy chickpeas flavored with cumin, curry, s+p, coconut oil.
Kale chips flavored with coconut oil, nutritional yeast, acv, s+p.
Placed both a dehydrator at 118 for several hrs until crispy. Kale can be removed long before the chickpeas. You could use an oven on a low setting or air fryer but the dehydrator is our fave.

Remember that pancetta? Used that as a topper too!

We made this for family during the holidays and was loved by all so we thought you guys might enjoy too! Let me know if you make it.

Love + Eat Well,
By Natalie

We love whipping up a fresh batch of basil pesto anytime of year for some serious deliciousness! Its almost too easy for how fancy it seems, and always a crowd pleaser.

And let's chat about the GLOW food components here....fresh garlic, raw walnuts, EVOO, spinach and basil help support the skins immune system OH MY!

Garlic is a powerful antibacterial, anti-fungal, and antiviral that will help kill acne causing bacteria, reduce inflammation and redness.

Walnuts are packed with antioxidants and vitamin B that help protect your skin from environmental stressors.

EVOO provides deep hydration, slows aging, reduces fine lines and wrinkles.

Spinach is loaded with vitamin A which your body uses to grow new tissue reducing the signs of aging. 

Basil is a wonderful antibacterial and inflammatory that help to calm and soothe the skin.

Ok, enough of that, onto the yumminess....

What to use the basil pesto with:

• You can toss with pasta or veggie spirals for a quick meal
• Toss with chicken or fish and bake for the most flavorful dish. Stir a scoop into your soup for a burst of flavor right before serving
• Simply spread on a piece of toasted bread
• Great for roasted veggies
• This green goodness is even amazing with eggs

Get creative with it but always keep it fresh!

Ingredients:

1/2 raw walnuts

2-3 cloves fresh garlic

1/4 tsp Himalayan pink salt

Pinch black pepper

1 cup fresh basil leaves

1 cup fresh baby spinach

1/4 cup freshly grated parmesan

1/2 cup EVOO depending on consistency you desire

optional squeeze of fresh lemon juice

How To:

Add everything to your food processor and blend away! ENJOY right away.

PROTIP: when tossing with pasta, reserve a bit of the pasta water to help thin out the pesto and make super the pasta super creamy.

Love + Eat Well,

by natalie

Want a little special holiday in a cup, this Gingerbread coffee recipe is for you. So easy to make a batch of the creamer to keep in the fridge for a few days too, ours never lasts that long though! 

Ingredients:

1 cup coconut milk (we use full fat, you can sub any milk here)
1/2 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp nutmeg powder
1 tbl molasses
1/2 tsp maple syrup

How to:

Grab a glass jar that has a lid. Add all the above ingredients, screw lid on, shake to combine. When ready to use, brew your coffee or 2 shots of espresso while heating your creamer. Pour amount desired into coffee + enjoy!

You can even make this into a cold coffee by pouring the hot coffee over ice into a mason jar, placing the lid on and giving a good shake. Then add your creamer and shake again, makes it frothy yummy!

Feel free to adjust the spices in here to your liking. Mitch likes his with LOTS of ginger! I add clove to mine sometimes.

Enjoy!

Love + Eat Well

Oatmeal is pretty much the perfect breakfast in the Fall and loaded with skin loving benefits.

Oats for the skin - boosts collagen production, reduces redness + improves your complexion overall. Promotes healthy gut bacteria which keeps your skin clear + glowing.

We like to choose sprouted oats (from One Degree Organics) which makes them easier to digest and removes the anti-nutrients that can interfere while increasing the bioavailability of nutrients.

Ingredients:

1 tbls grass fed butter

1 med crisp apple

3 tbls raw honey or 2 tbls maple syrup

1 tsp cinnamon

1/2 tsp ginger

1/4 clove

pinch Himalayan salt

2 cups apple cider or water

1 cup spouted rolled oats or steel cut

1/2 cup raw walnuts

Coconut milk

Optional Toppings: chopped dried dates, dried goji berries, sliced banana, honey drizzle

How To:

You can make in the instapot or stovetop. For instapot just throw all the ingredients in and set for 20mins.

Stovetop

1. In a medium saucepan, melt the butter over medium high heat. Add apples, the honey or maple syrup, and spices. Cook for 2-3 minutes until the apples are softened.
2. Pour in the apple cider or water, turn the heat up to high, and bring to a low boil. Add the oats and reduce the heat to medium/medium high. Cook, stirring occasionally for 3-5 more minutes.
3. Add the walnuts (if using), and continue cooking until most of the liquid is absorbed.
4. Serve up in bowls and toppings of choice, and splash of coconut milk into each bowl.

SPICY SHRIMP BOWL

Loaded with all the glow foods to feed the skin + nourish the body. You can omit the shrimp if going vegetarian for sure. If you do add the shrimp, we always grab wild caught from the frozen section.
Most days I have no idea what I’m making until I’m done. I literally follow my eyes and my taste buds. I start by pulling a rainbow of fresh foods. Next, I think about flavors that sound good at that moment.
Truth be told, I don’t even like shrimp but I know Mitch does and after the bowl started coming together I knew shrimp would be awesome, and it was.

Bowl:
+cauliflower fried rice with egg (you can use jasmine rice)
+green onion slices
+carrot ribbons
+air fried zucchini
+avocado chunks
+spicy kimchi
+bed of baby spinach
+sesame seeds w/ seaweed

Shrimp - thawed and seasoned with:
+s+p
+smoked paprika
+onion + garlic powder
+chili powder
+lime juice

Sauce:
+avocado mayo from @chosenfoods + @wildbrine siracha sauce

Cooked the shrimp 1-2 minutes each side in a med to hot pan with avocado oil.

ENJOY!

PROTIP: keep your pantry, fridge + freezer stocked with a rainbow of clean foods you can pull from to assemble quickly. This dish took maybe 15mins to pull together.

Love + Eat Well

This Creamy Lemon Orzo + Spinach is a wonderful side dish or healthy main dish. Adding chicken makes it a comforting cozy meal you can have for days. 

Ingredients:

8 ounces uncooked orzo pasta

2 tbls butter

2 tbls EVOO

 2-3 cloves chopped fresh garlic

6 cups fresh spinach

1 teaspoon salt

¹/2 teaspoon pepper

1 cup shredded Parmesan cheese

1 cup cherry tomatoes, cut in half

1 lemon juiced

1 teaspoon freshly grated lemon zest

1/2 - 1 cup broth

How To:

Cook orzo according to the package directions. Drain.

In the same pot add your butter + EVOO and heat. Add in garlic, and cook for 2 minutes. Return the cooked orzo to the pot, stir. Add spinach, salt + pepper. Cook until spinach wilts. Add in tomatoes, lemon, and parm. Remove from heat. Add broth to make your desired consistency. Check seasoning. ENJOY!

Love + Eat Well

When the weather starts to turn cooler we always begin to crave cinnamon + crisp apples! Here is a delicious massaged kale salad with warm farro and crunchy nut + seed clusters that pack a lil sweet heat. Balance that with chewy bits of dried date, and a tangy honey orange vinaigrette that is super easy to whip up! The mixing of warm and cold ingredients is so hearty and comforting.

And we can't forget to mention this is packed with glow foods to help nourish your natural glow from the inside out!

Salad Ingredients:

4 handfuls of raw kale torn into pieces

1 cup farro 

1/2 cup chopped fresh parsley

1 green apple chopped

1/4 cup sliced red onion

3 large dried dates chopped small

Nut + Seed Clusters:

1/4 cup raw pumpkin seeds

1/4 cup raw walnuts

1-2 tbs real maple syrup

pinch salt

dash cinnamon + cayenne pepper (adjust to your taste)

Dressing:

Juice from 1 lemon

1/4 cup extra virgin olive oil

1 tbsp orange juice

1 tbsp honey

pinch s+p

dash cinnamon

How To:

Cook your cup of farro on the stove top or instant pot according to directions. Add to a big bowl.

Mix your nuts + seeds with their ingredients, place on a baking sheet with parchment paper, and bake at 350 for 10 minutes. Remove and cool, Break into clusters. Be careful not to burn!

In a separate bowl add your kale removing any big stems. 

Add all your dressing ingredients to a small jar and shake until mixed.

Pour over kale and massage well with your hands until the fibers begin to break down. Mix in with the farro.

Add the rest of the ingredients to the farro + kale bowl, and mix well.

Serve up in a big bowl while the farro is still warm:)

 Additions that would be nice: roasted sweet potato, roasted brussels, chicken

Feed Your Glow!

Love + Eat Well

by natalie

This quick sweet + spicy chili noodle recipe is so delicious you will have it on repeat! Best part, it literally takes the time it takes to cook your pasta. Such a quick and easy meal. You can use any type of noodle that floats your boat here, so don’t get hung up on that….it’s all about this sauce!

Ingredients:

4 tbls coconut aminos
2 tbls chili onion crunch from @traderjoes (or a chili garlic sauce)
2 tsp toasted sesame oil
1 1/2 tbls maple syrup or date syrup
1/2 tsp onion powder
1/2 tsp garlic powder
Green onions to top
8 oz pasta of choice (we used egg noodles here)

Cook your pasta accordingly. Mix all ingredients in a bowl except green onion. Pour over cooked and drained noodles. Mix and top with green onions.

You can add veggies or protein to this dish for sure! Get creative or keep it simple, either way you will be making this all the time.

Love + Eat Well

We loaded this Cold Sesame Soba Noodle Salad with fresh raw veggies to feed that glow! You can try mixing them up depending on what you have on hand. Make a batch and keep on hand for easy meals all week long. You can add cooked chicken or shrimp and still serve it cold. 

If you aren't familiar with soba noodles, they are made from buckwheat which is rich in fiber, packed with protein, a prebiotic, and is an anti-inflammatory making it great for the digestive system, which of course equals healthy happy skin.

Ingredients:

1 9.5 oz package organic soba noodles

2 tbls toasted sesame oil

3 tbls coconut aminos (or soy sauce)

2 tbls rice vinegar

2 tbls tahini

1 tbls peanut, almond or cashew butter

1 tbls maple syrup

1 tbls grated ginger

2 cloves garlic minced

2 tsp dried chili flakes

1 cup chopped raw broccoli

1 med carrot cut into matchsticks

1 small cucumber chopped into matchsticks

Cilantro

Green Onion

Sesame Seeds

Lime wedges

How To:

1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 4 minutes(no salt). They should retain a hint of chewiness. Drain, rinse with cold water, and toss with a splash of sesame oil.
2. In a medium bowl, whisk together sesame oil, coconut aminos, rice vinegar, tahini, peanut butter, maple syrup, ginger, garlic and chili flakes.
3. Pour the sauce over the noodles and the broccoli and toss. Serve into dishes and some of the rest of the ingredients to each bowl. Squeeze lime over and ENJOY!

Love + Eat Well,

by natalie

Yum Yum Sauce......You know that delicious Japanese Steakhouse favorite sauce that is so delicious you want to dunk everything in it? Well, here is that recipe! It's almost too easy to make its sinful. We used all organic, clean ingredients, meaning no preservatives, added sugars or weird manmade junk we don't know what it is. If going vegan, just swap your mayo + butter for vegan options and it still is just as delish!

We also decided to create a fun little rice bowl to serve this Yum Yum sauce on, which easily lends itself to adding meat if you wish....like shrimp, chicken, and of course steak!

Ingredients:

+1/2 cup mayo (we used Chosen Foods avocado mayo)

+2 Tbls water

+1 1/2 Tbls Ketchup (we used Primal Kitchen)

+1 Tbls Butter

+1 1/2 tsp rice vinegar

+3/4 tsp garlic powder

+3/4 tsp onion powder

+3/4 tsp smoky paprika

How To:

Combine all ingredients into a small bowl and whisk together until smooth + creamy.

ENJOY!

RICE:

We cooked our rice in coconut milk, stirred in some nori strips, and kimchi. Topped with green onions, radish slivers, sesame seeds, and of course Yum Yum Sauce!!!

This is a gut friendly dish that will feed your natural glow:)

Love + Eat Well,

by natalie

Such a fun spring dish, and looks so pretty. You can make this Cheesy Polenta without cheese or use a vegan cheese to keep it 100% dairy free. We switch it up between a good swiss cheese like Le Gruyere or sometimes we like to use parmesan. And if you have never had a roasted radish, today is your day, you can thank us later.

Ingredients:

1 cup polenta

4 cups broth (any kind you wish, or water)

1 tsp salt

2 tbls butter or ghee(or vegan choice)

1 cup shredded swiss cheese(or vegan choice)

Carrots - cut into sticks

Broccoli - cut into bite sized pieces

Radish - cut in half

Chives for garnish

 How To:

Fill a saucepan with your broth and salt. Bring to a boil. Whisk in polenta slowly stirring the entire time.

Turn heat down to low and simmer for 20 minutes, stirring every now and again.

Chop your veggies and drizzle with olive oil, s+p, and pop in a 425 oven and roast for 20 minutes.

When your polenta is done add your butter and stir in the cheese, yum!

Last, serve up in a pretty bowl and top with roasted veggies + chives.

ENJOY!

Love + Eat Well,

by natalie

Do you love coleslaw or not? That is the question. If you do, this recipe is for you! Healthy KFC knockoff Cole Slaw is on repeat over here and we eat it with everything.

No mayo or sugar here, just high protein greek yogurt(you can use a nut yogurt and keep this dairy free too) and and natural raw honey. We personally love the coconut milk and lime in here but you could replace with another creamy milk and lemon if you want.

Slaw Ingredients:

1 small to medium head of green cabbage

1 large carrot

1/4 of a large yellow or white onion

Dressing Ingredients:

1/2 cup greek yogurt

1/4 cup coconut milk

1/4 cup raw honey

1 tbls brown mustard

2 tbls coconut vinegar

3 tbls lime juice

1/2 tsp Himalayan salt

1/4 tsp pepper

How To:

Add the slaw ingredients to your food processor and shred.

Add all the dressing ingredients to a bowl and whisk until smooth and creamy.

Pour dressing over slaw and mix well.

ENJOY!

Love + Eat Well,

by natalie