A fresh, beautiful salad from Natalie’s kitchen — tender red butter lettuce, juicy tangerine, creamy buffalo mozzarella, cool cucumber, avocado, delicate prosciutto, and fluffy quinoa tossed with pistachios, all finished with broccoli micro greens and a bright champagne-orange dressing.

This is the kind of salad I love when I want something that feels light, feminine, and deeply nourishing — but still a little special.

Fresh. Creamy. Citrusy. Crisp.

A little salty from the prosciutto, a little sweet from the tangerine, a little richness from the avocado and mozzarella, and just enough texture from the pistachio quinoa to make it feel satisfying.

It’s simple enough for lunch at home, beautiful enough to serve to a friend, and exactly the kind of glow meal that makes healthy eating feel abundant, colorful, and joyful.

Every bite feels fresh and balanced without being heavy.

And the best part?

It comes together easily, with ingredients that feel elevated but effortless.

Why We Love It

Red Butter Lettuce

Soft, delicate, and mineral-rich, red butter lettuce gives this salad a tender, beautiful base without overpowering the other flavors.

Tangerine + Orange

Bright citrus brings natural sweetness, vitamin C, and that fresh, juicy lift that makes the whole salad feel alive.

Buffalo Mozzarella

Creamy and delicate, buffalo mozzarella adds softness and richness while keeping the salad elegant and light.

Avocado

Healthy fats make the salad more satisfying and help nourish the skin from within.

Quinoa + Pistachios

A little protein, a little crunch, and a little earthiness — this combination makes the salad feel complete.

Broccoli Micro Greens

Tiny but powerful, micro greens add a fresh, vibrant finish and an extra layer of nourishment.

Ingredients

Salad

• 1 head red butter lettuce, leaves gently separated and washed
• 1 tangerine, peeled and segmented
• 1 small cucumber, thinly sliced
• 1 ripe avocado, sliced
• 1 ball buffalo mozzarella, torn into soft pieces
• 3–4 slices prosciutto, gently torn
• 1 cup cooked quinoa, cooled
• ¼ cup pistachios, roughly chopped
• A handful of broccoli micro greens
• Sea salt and freshly cracked pepper, to taste

Champagne-Orange Dressing

• 1 small shallot, finely minced
• 2 tablespoons champagne vinegar
• Juice from ½ orange
• 1 teaspoon orange zest
• 1–2 teaspoons honey, to taste
• ¼ cup extra virgin olive oil
• Sea salt and freshly cracked pepper, to taste

Directions

In a small bowl or jar, combine the minced shallot, champagne vinegar, orange juice, orange zest, and honey.

Let it sit for 5–10 minutes so the shallot softens and mellows.

Slowly whisk in the extra virgin olive oil until the dressing feels silky and blended.

Season with sea salt and freshly cracked pepper.

In a separate bowl, toss the cooked quinoa with chopped pistachios and a small spoonful of the dressing.

Arrange the red butter lettuce on a large platter or shallow bowl.

Layer in the tangerine segments, cucumber, avocado, torn buffalo mozzarella, and prosciutto.

Spoon the pistachio quinoa over the salad.

Drizzle with the champagne-orange dressing.

Finish with broccoli micro greens, a little extra orange zest, cracked pepper, and a final whisper of sea salt.

Serve immediately.

Easy Swaps

No tangerine? Use orange segments, blood orange, grapefruit, or sliced nectarines.

No buffalo mozzarella? Try burrata, fresh mozzarella, goat cheese, or a soft cashew cheese.

No prosciutto? Leave it off for a vegetarian version, or swap in grilled chicken, smoked salmon, crispy chickpeas, or toasted seeds.

No quinoa? Use farro, millet, wild rice, or keep it leafy and light.

No pistachios? Try toasted almonds, walnuts, pumpkin seeds, or pine nuts.

No broccoli micro greens? Use pea shoots, arugula, basil leaves, or sunflower sprouts.

Glow Note

I love salads like this because they remind me that nourishing food can still feel beautiful.

Soft lettuce. Sweet citrus. Creamy avocado. Salty prosciutto. A little crunch.

Simple ingredients layered together in a way that feels fresh, generous, and full of life.

Love + Eat Well,
Natalie

This fresh, crunchy broccoli salad is the kind of simple, feel-good recipe we love to keep in rotation. It’s bright, lightly creamy, naturally sweet from dried dates, and full of texture from crisp broccoli, red onion, and sunflower seeds. A little apple cider vinegar gives the dressing just the right lift, while honey softens the edges and brings everything together.

It’s beautiful as a make-ahead lunch, a picnic salad, or a vibrant side dish for any meal.

Ingredients

Salad

• 5 cups fresh broccoli, finely chopped into small bite-size florets
• ½ cup dried dates, pitted and chopped
• ¼ cup red onion, finely diced
• ⅓ cup sunflower seeds

Dressing

• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Directions

In a large bowl, combine the chopped broccoli, dates, red onion, and sunflower seeds.

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, sea salt, and black pepper until smooth and creamy.

Pour the dressing over the broccoli mixture and toss well, making sure everything is lightly coated.

For the best flavor, let the salad chill in the refrigerator for at least 20–30 minutes before serving. This gives the broccoli time to soften slightly and allows the sweet, tangy, creamy flavors to come together.

Taste before serving and adjust with an extra pinch of salt, pepper, or a tiny drizzle of honey if desired.

Natalie’s Notes

Chopping the broccoli small makes all the difference. It creates the perfect bite and helps the dressing cling to every little floret.

For extra richness, you can lightly toast the sunflower seeds before adding them. And if you love a little more tang, add an extra splash of apple cider vinegar.

This salad keeps well in the fridge for 2–3 days and makes a beautiful prep-ahead recipe for busy weeks.

Love + Eat Well,

Natalie

Fresh, golden, and full of simple coastal flavor — these crab cakes are one of those recipes that feels elegant without being complicated.

They’re crisp on the outside, tender on the inside, and made with fresh lump crab, lemon, herbs, and just enough panko to hold everything together. Served warm with a creamy lemon yogurt dip, extra lemon wedges, and a simple green salad, this is a beautiful lunch, light dinner, or weekend recipe to bring to the table.

I love recipes like this because they feel both nourishing and special.

Simple ingredients.
Fresh flavor.
A little golden crunch.
A creamy, lemony dip.
And a plate that feels like sunshine.

Why We Love It

Fresh Lump Crab
Delicate, naturally sweet, and full of protein, fresh crab makes these cakes feel light yet satisfying.

Lemon
Lemon zest and juice brighten the crab cakes and the yogurt dip, adding that clean, fresh flavor that makes everything come alive.

Greek Yogurt
Used in both the crab cakes and the dip, Greek yogurt adds creaminess, protein, and a lighter feel than traditional mayo.

Fresh Herbs
Parsley, chives, or dill bring color, freshness, and that simple garden flavor we love.

A Simple Green Salad
The perfect way to serve these crab cakes — fresh greens, avocado, tomato, olive oil, lemon, and a little sea salt.

Simple Fresh Crab Cakes

Ingredients

1 pound fresh lump crab meat, picked over for shells
1 large egg
2 tablespoons plain Greek yogurt or mayo
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley or chives
1/2 cup panko breadcrumbs, plus more if needed
1/2 teaspoon Old Bay seasoning, optional
pinch of sea salt and black pepper
1 to 2 tablespoons olive oil or avocado oil, for cooking

Instructions

In a bowl, whisk together the egg, Greek yogurt or mayo, Dijon mustard, lemon zest, lemon juice, herbs, Old Bay if using, sea salt, and black pepper.

Gently fold in the crab meat and panko breadcrumbs, being careful not to break up the crab too much. The mixture should hold together but still feel light and delicate. Add a little more panko if needed.

Shape into 6 to 8 small patties.

Place the crab cakes on a plate and chill for 20 to 30 minutes. This helps them hold together while cooking.

Heat olive oil or avocado oil in a skillet over medium heat.

Cook the crab cakes for 3 to 4 minutes per side, or until golden, crisp, and warmed through.

Transfer to a plate and serve warm.

Lemon Yogurt Dip

Ingredients

3/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 tablespoon chopped dill, parsley, or chives
1 small garlic clove, finely grated, optional
sea salt and black pepper, to taste

Instructions

Stir all ingredients together in a small bowl until smooth and creamy.

Taste and adjust with more lemon, herbs, sea salt, or black pepper as desired.

Chill until ready to serve.

Natalie’s Favorite Way To Serve It

I love serving these crab cakes warm over a simple green salad with sliced avocado, ripe tomato, a spoonful of lemon yogurt dip, extra herbs, and a generous squeeze of fresh lemon.

A drizzle of olive oil, flaky sea salt, and cracked black pepper make it feel beautiful and complete.

Glow Note

This is the kind of recipe that reminds me how simple food can still feel elevated.

Fresh crab.
Bright lemon.
Creamy yogurt.
Tender greens.
A linen napkin on the table.

Nothing too fussy — just beautiful, nourishing ingredients prepared with care.

Love + Eat Well,
Natalie

Some drinks feel like a deep breath before you even take the first sip.

Maybe it’s the warmth of the mug in your hands.

Maybe it’s the soft sweetness of honey.

Maybe it’s the reminder that nourishment does not have to be complicated.

This warm milk + honey drink is one of those little rituals for me.

Creamy milk, golden honey, vanilla, cinnamon, and a tiny pinch of sea salt warmed together into something simple, comforting, and quietly beautiful. It feels old-fashioned in the best way — like something your grandmother might have made, but with a little glow-food intention.

No complicated ingredients. No perfection required. Just a soothing drink that feels calming, cozy, and deeply nurturing from the inside out.

What You’ll Need

• 1 cup whole milk, almond milk, oat milk, or coconut milk
• 1 tbsp raw honey
• ¼ tsp cinnamon
• Splash of vanilla extract
• Pinch of mineral-rich sea salt
• Optional: 1 scoop collagen peptides

Optional Glow Additions

• tiny pinch of nutmeg
• tiny pinch of cardamom
• ½ tsp ghee or coconut oil for extra richness
• chamomile tea bag steeped in the warm milk
• extra drizzle of honey on top

To Make

Add milk to a small saucepan and warm gently over low heat until steamy, but not boiling.

Remove from heat and whisk in honey, cinnamon, vanilla, and sea salt until smooth and lightly frothy.

If using collagen, let the milk cool slightly, then whisk it in until fully dissolved.

Pour into your favorite mug and finish with a little extra cinnamon or honey if you’d like to make it feel a little more special.

Then slow down long enough to actually enjoy it.

Easy Swaps

• No dairy? Almond milk, oat milk, or coconut milk all work beautifully
• Want it richer? Use whole milk or add a little coconut cream
• Want it more calming? Steep chamomile or lavender tea in the milk before adding honey
• No cinnamon? Nutmeg or cardamom are lovely too
• Want more protein? Add collagen peptides or your favorite vanilla protein
• Making it for children? Keep it simple with milk, honey, vanilla, and a tiny pinch of cinnamon

A Note from Natalie

This is the kind of recipe I love most — simple, beautiful, and rooted in the idea that caring for yourself can happen in the smallest moments.

A warm mug. A little honey. A few quiet minutes at the end of the day.

There is something so comforting about milk and honey together. It feels soft and grounding, especially when life feels busy or your body is asking for a little extra tenderness.

Because wellness does not always need to be a big routine.

Sometimes it is just something warm in your hands.

Sweet. Simple. A little golden glow in a mug.

Love + Eat Well,

Natalie — The Skincare Chef

A Glow Food Side Dish for Backyard Gatherings

There is something about summer meals shared outdoors that feels different. The pace slows. The conversations linger. The table fills with simple dishes made from ingredients that are at their peak.

This White Bean & Grilled Corn Summer Salad is one of those recipes I find myself returning to all season long. It comes together quickly, can be made ahead, and pairs beautifully with everything from grass-fed hamburgers to grilled vegetables and fresh watermelon.

Most importantly, it is filled with what I like to call glow foods—whole, nutrient-dense ingredients that nourish from the inside out. Creamy white beans provide plant protein and fiber to support digestion and balanced blood sugar. Sweet summer corn offers antioxidants and natural sweetness, while fresh herbs, avocado, and extra virgin olive oil bring healthy fats and phytonutrients that help support radiant skin and overall wellness.

It’s the kind of dish that feels both comforting and fresh, proving that healthy food never has to be complicated.

Ingredients

• 2 cans cannellini beans, drained and rinsed
• 3 ears fresh corn, grilled and kernels removed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh basil, sliced

Lemon-Lime Dressing

• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Juice of 1 lime
• 1 teaspoon Dijon mustard
• 1 small garlic clove, grated
• Sea salt and freshly cracked pepper to taste

Directions

1. Grill the corn until lightly charred and allow it to cool.
2. Combine the beans, corn, avocado, tomatoes, onion, parsley, and basil in a large bowl.
3. Whisk together the dressing ingredients.
4. Pour over the salad and gently toss.
5. Taste and adjust seasoning as desired.
6. Refrigerate for 30 minutes before serving to allow the flavors to come together.

Serves 6–8 as a side dish.

Easy Swaps

This recipe is wonderfully forgiving and easy to adapt with what you have on hand.

• No cannellini beans? Use Great Northern or butter beans.
• Add crumbled feta or goat cheese for extra richness.
• Swap basil for fresh dill or cilantro.
• Add diced cucumber for extra crunch.
• Stir in arugula just before serving.
• For additional protein, add grilled chicken or wild-caught salmon.

Why It’s Glow Food

At Love + Be Well, we believe beauty begins with nourishment.

White beans are rich in fiber and plant-based protein, helping support digestion, steady energy, and a healthy gut microbiome. Extra virgin olive oil provides beneficial polyphenols that help combat oxidative stress, while colorful vegetables and herbs contribute antioxidants that support healthy aging and glowing skin.

This simple salad delivers nourishment without feeling heavy—exactly the way summer eating should feel.

Here’s to cool evenings, full tables, and food that loves you back.

Gather, nourish, glow.

Love + Eat Well,

Natalie

A simple way to turn garden vegetables into something everyone reaches for.

There are certain recipes that start as a way to use what’s in the refrigerator and quickly become favorites. These zucchini fritters were one of those happy surprises.

Made with fresh zucchini, shredded cabbage, eggs, almond flour, and a handful of pantry spices, they’re crispy around the edges, tender in the center, and packed with flavor. We love serving them warm with a dollop of lemony Greek yogurt and fresh basil from the garden.

They’re simple enough for a weekday lunch, beautiful enough for brunch with friends, and nourishing enough to make you feel good long after the meal is over.

Ingredients

For the Fritters

• 2 medium zucchini, shredded
• 2 cups shredded green cabbage
• 2 large eggs
• ½ cup almond flour
• 2 cloves garlic, minced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon red chili flakes
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

For Cooking

• 1 tablespoon extra virgin olive oil
• 1 tablespoon grass-fed butter

Lemon Basil Yogurt

• 1 cup plain Greek yogurt
• Juice of ½ lemon
• Fresh basil, thinly sliced
• Pinch of sea salt

Instructions

1. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine zucchini, cabbage, eggs, almond flour, garlic, garlic powder, onion powder, chili flakes, sea salt, and pepper.
3. Mix until fully combined.
4. Heat olive oil and butter in a large skillet over medium heat.
5. Scoop about ¼ cup of mixture for each fritter and gently flatten in the pan.
6. Cook for 3–4 minutes per side, until golden brown and crisp.
7. Transfer to a paper towel-lined plate while finishing the remaining fritters.
8. In a small bowl, stir together Greek yogurt, lemon juice, basil, and a pinch of sea salt.
9. Serve warm with the lemon basil yogurt spooned over the top or alongside for dipping.

Why It’s Glow Food

These fritters are packed with ingredients that nourish from the inside out.

Zucchini and cabbage provide fiber, antioxidants, and phytonutrients that support digestion and overall wellness. Eggs contribute high-quality protein, while almond flour offers healthy fats and nutrients that help keep blood sugar balanced. Greek yogurt adds additional protein and beneficial probiotics, supporting a healthy gut—one of our favorite foundations for vibrant skin and wellness.

Fresh basil and lemon brighten the dish while providing antioxidants and fresh flavor that makes healthy eating feel anything but boring.

Easy Swaps

Add More Protein

• Stir in crumbled feta.
• Top with smoked salmon.
• Serve alongside grilled chicken.

Make Them Dairy-Free

• Use avocado oil instead of butter.
• Serve with a dairy-free yogurt alternative.

Boost the Veggies

• Add shredded carrots.
• Mix in chopped spinach.
• Add finely diced scallions.

Herb Variations

• Fresh dill
• Chives
• Parsley
• Mint

For Extra Crunch

• Sprinkle with toasted pumpkin seeds before serving.

These are best enjoyed warm, preferably outdoors on a sunny afternoon with people you love around the table.

Love + Eat Well,

by natalie

A fresh, crunchy cucumber salad from Natalie’s kitchen — layered with cooling cucumbers, creamy avocado, herbs, and bright lemon for the kind of simple summer meal that makes you feel instantly refreshed.

This recipe came together on one of those warmer evenings when we wanted something light but still satisfying.

And honestly…those are usually my favorite kinds of meals.

Simple ingredients.
Big flavor.
Very little effort.

The crisp cucumbers, creamy avocado, fresh herbs, and lemony dressing all come together in the prettiest way. It feels nourishing without being heavy and somehow tastes even better after sitting in the fridge for a little while.

I especially love making this ahead because it’s the kind of recipe that makes healthy eating feel easy.

And anything served in a chilled bowl on a summer afternoon just feels extra good somehow.

Why We Love It

Cucumbers

Hydrating, refreshing, and full of skin-loving water content that helps support that fresh summer glow.

Avocado

Adds healthy fats and creaminess that make this salad feel satisfying and balanced.

Fresh Herbs

Bring brightness, flavor, and that fresh-from-the-garden feeling that makes simple meals feel special.

Make-Ahead Friendly

One of my favorite recipes to prep ahead for lunches, gatherings, or easy summer dinners.

Ingredients

2 large cucumbers, sliced
1 avocado, diced
1/4 red onion, thinly sliced
Fresh dill and parsley
Juice of 1 lemon
Olive oil
Sea salt
Fresh cracked pepper

Optional additions:

feta cheese
chickpeas
grilled chicken
extra herbs

Directions

Slice cucumbers and place into a large bowl.

Add avocado, red onion, and fresh herbs.

Drizzle with olive oil and fresh lemon juice.

Season with sea salt and cracked pepper.

Toss gently until combined.

Refrigerate for 20–30 minutes before serving if you have time.

Serve chilled.

Glow Note

I love recipes that feel fresh, simple, and beautiful without needing much effort.

The kind of food that leaves you feeling lighter, calmer, and well cared for.Especially in the middle of summer.

Love + Eat Well,
Natalie

Some drinks feel nourishing before you even take the first sip.

Maybe it’s the color.

Maybe it’s the cold glass in your hands.

Maybe it’s the reminder that caring for yourself can be simple.

This smoothie is one of those recipes for me.

Creamy mango, sweet pineapple, coconut milk, vanilla, and collagen blended into something that tastes tropical and comforting at the same time. Bright and refreshing, but grounding too.

The kind of smoothie that feels less like a “health drink” and more like something beautiful you genuinely look forward to making.

No complicated ingredients. No perfection required. Just real food that leaves your skin glowing and your body feeling nourished from within.

What You’ll Need

• 1 cup frozen mango

• ½ cup frozen pineapple

• ¾ cup coconut milk or coconut beverage

• ½ frozen banana

• 1 scoop vanilla protein powder

• 1 scoop collagen peptides

• 1 tsp chia seeds

• Splash of vanilla extract

• Ice as desired

Optional Glow Additions

• squeeze of fresh lime
• sprinkle of bee pollen
• unsweetened coconut flakes
• extra collagen peptides

To Make

Add all ingredients to a blender and blend until creamy and smooth.

Add more coconut milk for a thinner smoothie or extra ice for a frostier texture.

Pour into a chilled glass and finish with coconut flakes, chia seeds, or fresh mango if you’d like to make it feel a little extra special.

Then slow down long enough to actually enjoy it.

Easy Swaps

• No coconut milk? Oat milk or almond milk work beautifully

• No vanilla protein powder? Use plain protein plus a little extra vanilla

• No banana? Add extra mango for creaminess

• Want more healthy fats? Add avocado or coconut cream

• No chia seeds? Ground flax works well too
• Dairy-free collagen alternative? Simply leave it out and add extra protein powder

A Note from Natalie

This one came from wanting something that felt both nourishing and indulgent at the same time.

I love recipes that support glowing skin naturally — vitamin C-rich fruit, healthy fats, collagen support — but still feel joyful and easy enough to make on an ordinary afternoon.

Because wellness should feel beautiful, not complicated.

Bright. Creamy. A little tropical glow in a glass.

Pair with our Tropical Smoothie Mask for the ultimate self-care moment  

Love + Eat Well,

Natalie — The Skincare Chef

A calm little ritual for slow mornings and sunny afternoons.

There’s a certain kind of energy that doesn’t rush you.

The kind that feels steady instead of sharp. Gentle instead of overwhelming.

That’s what I love most about matcha.

This iced latte has become one of my favorite little daily rituals — creamy oat milk, soft vanilla, a touch of maple, and vibrant green matcha poured slowly over ice. Refreshing, grounding, and beautiful in that simple café-at-home kind of way.

It feels nourishing without trying too hard.

Just a few clean ingredients, a quiet moment in the kitchen, and something lovely to sip while the rest of the day catches up.

What You’ll Need

• 1 tsp ceremonial or culinary matcha
• 2 tbsp warm water
• 1 cup oat milk
• 1–2 tsp pure maple syrup
• ¼ tsp vanilla extract
• 1 tbsp plain coconut yogurt or contents of 1 probiotic capsule
• Ice

Optional Glow Additions

• scoop of collagen peptides
• sprinkle of cinnamon
• small spoonful coconut cream
• tiny pinch sea salt

To Make

Whisk the matcha with warm water until smooth and lightly frothy.

Fill a glass generously with ice, then pour in the oat milk.

Add maple syrup, vanilla, and your probiotic yogurt if using.

Slowly pour the matcha over the top and watch the layers swirl together.

Finish with a dusting of matcha or cinnamon and stir gently before sipping.

Cold, creamy, and quietly energizing.

Easy Swaps

• No oat milk? Almond, cashew, or coconut milk all work beautifully
• No maple syrup? Raw honey or monk fruit are lovely clean alternatives
• No ceremonial matcha? Culinary grade is perfect for lattes
• Want extra creaminess? Add a spoonful of coconut cream
• Caffeine sensitive? Use half the matcha for a gentler lift
• No probiotic yogurt? Simply leave it out — still delicious

A Note from Natalie

I started making these on slower mornings when I wanted energy without the crash.

There’s something calming about the ritual itself — whisking the matcha, pouring it over ice, taking a moment before the day fully begins.

Simple ingredients can feel incredibly luxurious when you slow down enough to enjoy them.

And honestly? That’s the kind of wellness I believe in most.

Creamy. Refreshing. A little moment of calm in the middle of real life.

Pair with our Matcha Mask for the most beautiful way to start your day  

Love + Eat Well,
Natalie — The Skincare Chef

A cooling little ritual for warm afternoons.

There’s something about watermelon in the middle of summer that feels instantly calming.

Cold. Juicy. Light-catching. The kind of thing you crave after being outside too long or moving through a full day that asked a little too much of you.

This refresher came together on one of those afternoons.

Fresh watermelon blended with aloe, lime, and coconut water — poured over glowing ice cubes that slowly melt into the drink. Hydrating, softly sweet, and beautiful in the simplest way.

No powders you can’t pronounce. No complicated wellness formulas. Just fresh ingredients that leave you feeling refreshed, nourished, and a little more radiant from the inside out.

What You’ll Need

• 2 cups fresh watermelon
• ½ cup coconut water
• 2 tbsp aloe vera juice
• Juice of 1 lime
• Small handful fresh mint
• Ice

Optional Glow Ice

Freeze coconut water with:

• sliced strawberries
• mint leaves
• small lime wedges

To Make

Add the watermelon, coconut water, aloe vera juice, lime juice, and mint to a blender.

Blend until smooth and icy cold.

Fill a glass with your glow ice, then pour the refresher slowly over top.

Add an extra sprig of mint or a wedge of watermelon if you’d like to make it feel a little special.

Then sit somewhere sunny and quiet for five minutes and enjoy every sip slowly.

Easy Swaps

• No coconut water? Filtered water with a squeeze of lime works beautifully
• No aloe vera juice? Extra coconut water keeps it fresh and hydrating
• Want it sweeter? Add a small drizzle of raw honey or maple syrup
• Want sparkle? Top with sparkling water for a lightly fizzy refresher
• Extra glow boost? Add a scoop of collagen peptides
• No mint? Fresh basil gives it a beautiful garden-fresh twist

A Note from Natalie

This one reminds me that wellness doesn’t always need to feel serious.

Sometimes nourishment looks like cold watermelon, sunlight through the kitchen window, and taking a few extra minutes to make something beautiful for yourself.

Simple ingredients. Real hydration. A little glow from within.

Fresh. Cooling. Quietly beautiful.

Pair with our Watermelon Glow for the ultimate glow giving moment.

Love + Eat Well,
Natalie — The Skincare Chef

There’s something nostalgic and comforting about crisp apple slices with a creamy dip — but this version feels a little more elevated. Light, fluffy, naturally sweetened, and full of cozy flavor, it’s the kind of simple recipe that disappears quickly around the table.

The secret is whipping the dip until it becomes thick, airy, and almost mousse-like.

We tested both peanut butter and almond butter, and almond butter won by far for its softer, more delicate flavor. A tiny splash of orange juice brightens everything beautifully.

INGREDIENTS

For the Dip:
• 1 cup plain Greek yogurt
• 1–2 tablespoons almond butter
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Tiny splash fresh orange juice
• Pinch sea salt

For Serving:
• Crisp apple slices
• Extra cinnamon for dusting

Optional Elevation:
For a richer, cheesecake-style version, replace part or all of the yogurt with softened cream cheese.

Directions

1. Add yogurt, almond butter, maple syrup, vanilla, cinnamon, orange juice, and sea salt to a bowl.
2. Using a hand mixer or whisk, whip until thick, smooth, and fluffy. The texture should feel light and airy rather than dense.
3. Taste and adjust sweetness or cinnamon if desired.
4. Serve immediately with chilled apple slices.

GLOW NOTES

• Almond butter creates a softer, more balanced flavor than peanut butter.
• Honey can be substituted for maple syrup if preferred.
• Delicious topped with chopped walnuts, granola, or an extra drizzle of almond butter.
• Best served cold.

Love + Eat Well,

Natalie 

A cozy protein-rich glow bowl from Natalie’s kitchen — seasoned ground beef layered with roasted sweet potatoes and Brussels sprouts for the kind of simple dinner that feels deeply satisfying.

This is exactly the kind of meal I make when I want something grounding, easy, and genuinely nourishing.

Simple ingredients.
One pan of vegetables.
One skillet of protein.

And dinner is done.

The roasted vegetables bring sweetness and texture while the seasoned beef adds richness and warmth that makes the whole bowl feel comforting and balanced.

Perfect for busy nights, meal prep, or simple lunches throughout the week.

Why We Love It

Grass-Fed Ground Beef
Rich in protein, iron, and deeply satisfying nourishment.

Roasted Vegetables
Adds fiber, color, texture, and natural sweetness.

Simple Seasoning
Everyday pantry spices that make everything feel cozy and flavorful.

Balanced + Filling
Protein, fiber, healthy carbs, and nourishing fats all in one bowl.

Ingredients

2 cups roasted sweet potatoes + Brussels sprouts
1 pound ground beef
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
sea salt
fresh black pepper

Optional:

avocado
hot honey
microgreens
goat cheese
fresh herbs
sauerkraut

Directions

Heat olive oil in a skillet over medium heat.

Add ground beef and season with garlic powder, paprika, salt, and pepper.

Cook until browned and fully cooked through.

Warm roasted vegetables if needed.

Assemble bowls with roasted vegetables and seasoned beef.

Add any optional toppings and serve warm.

Natalie’s Favorite Way To Serve It

With:

avocado
microgreens
a drizzle of hot honey
and flaky sea salt

Glow Note

I love meals like this because they prove nourishing food doesn’t need to be complicated to feel really good.

Simple ingredients prepared well will always be enough.

Love + Eat Well,
Natalie