There are certain dinners that taste like the season they belong to. This is one of them.

Roasting the butternut squash first brings out its natural sweetness and gives this sauce so much more depth. Shallot, garlic, red pepper and nutmeg make it savory, a little Dijon cuts through the sweetness, and goat cheese melts in for creaminess and just enough tang.

No heavy cream. No complicated cheese sauce. Just real ingredients blended into something ridiculously creamy.

And because this is From the Table, there’s always something in the bowl feeding your glow, too.

Ingredients

• 12 oz pasta
• 2 cups butternut squash, peeled + cubed
• 1–2 tbsp extra virgin olive oil
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• ½ tsp red pepper flakes, or to taste
• ¼ tsp ground nutmeg
• 1–1½ cups chicken or vegetable broth
• 2–3 oz goat cheese
• 1–2 tsp Dijon mustard
• 1 tbsp nutritional yeast
• Juice of ½ lemon
• 6–8 fresh sage leaves
• Sea salt
• Freshly cracked black pepper
• Reserved pasta water

From the Table

Heat oven to 425°F.

Toss the butternut squash with olive oil, sea salt and black pepper. Spread onto a baking sheet and roast for 25–30 minutes, until completely tender with caramelized edges.

Meanwhile, cook the pasta until just al dente. Before draining, reserve about 1 cup of the pasta water.

While the pasta cooks, warm a little olive oil in a skillet. Add the shallot and sauté until soft and beginning to caramelize. Add the garlic, red pepper flakes and nutmeg and cook for another 30–60 seconds, just until fragrant.

Add the roasted squash, sautéed shallot mixture and about 1 cup of broth to a blender. Blend until completely smooth and velvety.

Pour the sauce back into the skillet over low heat. Stir in the goat cheese, Dijon and nutritional yeast until everything melts together.

Add the cooked pasta and toss until coated, adding a splash of reserved pasta water as needed. You want the sauce silky and loose enough to settle into every little pocket of pasta.

For the sage, heat a small drizzle of olive oil in a skillet and add the leaves. Cook briefly until fragrant and crisp.

Finish the pasta with fresh lemon juice, lots of cracked black pepper and the crispy sage.

Serve immediately.

Feed Your Glow

Butternut squash brings beta-carotene, which the body converts to vitamin A—a nutrient important for normal skin-cell growth and maintenance. It also provides vitamin C, an essential nutrient for normal collagen production.

Extra virgin olive oil gives the dish monounsaturated fats and antioxidant plant compounds. Fat also helps your body absorb fat-soluble carotenoids from foods like squash.

Garlic + shallot add more than flavor. They contain sulfur compounds and antioxidant plant compounds, making them an easy way to layer more phytonutrients into an everyday meal.

Sage may only be the finishing touch, but herbs are one of our favorite ways to add flavor and plant compounds without needing much of anything else.

And the goat cheese? That one’s partly there because dinner should taste really good, too.

Easy Swaps

• No goat cheese? Try a little feta for a saltier finish, or leave the cheese out and add another spoonful of nutritional yeast.
• Gluten-free? Use your favorite gluten-free pasta.
• Want more protein? Add browned grass-fed ground beef, Italian chicken sausage or white beans.
• No nutritional yeast? Leave it out. The sauce will still be delicious.
• Want it dairy-free? Skip the goat cheese and increase the nutritional yeast slightly for extra savory depth.
• No fresh sage? Fresh thyme or rosemary works beautifully with roasted squash.
• More heat? Be generous with the red pepper flakes.
• Thicker sauce? Use less broth. Silkier sauce? Add pasta water a splash at a time.

FROM THE TABLE

Good food. Good skin. Same philosophy.

Feed your glow.

-Natalie

Warm pears, maple, vanilla + a little something creamy.

This is exactly the kind of dessert I love. Warm, cozy, not overly sweet, and made from ingredients that happen to give something back. The pears get soft and caramelized in the oven with butter, maple, brown sugar and vanilla, then I finish them with cold yogurt and toasted walnuts.

Dessert, yes. But very much a feed your glow kind of dessert.

Baked Cinnamon Pears

Serves 4

You’ll need:

• 4 ripe but still firm pears
• 2 tablespoons grass-fed butter, melted
• 2 tablespoons pure maple syrup
• 1 tablespoon brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Pinch of sea salt
• Plain Greek yogurt, for serving
• Chopped walnuts, for serving
• Extra maple syrup, optional

Heat the oven to 375°F.

Cut the pears in half and scoop out the cores. Arrange them cut-side up in a baking dish.

Mix the melted butter, maple syrup, brown sugar, vanilla, cinnamon and sea salt. Spoon it generously over the pears, letting some settle into the centers.

Bake for 25–35 minutes, depending on the ripeness of your pears, spooning some of the buttery maple juices over them once or twice while they bake. They’re ready when tender and beautifully caramelized around the edges.

Serve warm with a generous spoonful of cold Greek yogurt, chopped walnuts and, if you want it, one last drizzle of maple.

Easy Swaps

No Greek yogurt? Try coconut yogurt, skyr or mascarpone. Pecans are beautiful in place of walnuts. You can skip the brown sugar and use a little more maple for a less-sweet version, or swap the butter for ghee or coconut oil. And if you have apples sitting on the counter, use those—the same recipe works beautifully.

Why I call this glow food

Pears bring fiber and vitamin C. Walnuts add plant-based omega-3 fats, vitamin E and a little protein. Greek yogurt brings protein and, when you choose one with live cultures, probiotics. Cinnamon gives all that warmth and flavor without needing loads of added sugar.

And there’s something to be said for dessert built around the fruit bowl rather than something from a package.

Feed your skin. Feed your body. Enjoy dessert. All of it gets to belong at the same table.

Love + Eat Well,

— Natalie

Creamy cannellini beans simmered with fresh tomato, garlic and shallot, finished with peppery arugula, basil, Parmesan and plenty of lemon. Cozy enough for dinner, but bright enough to make year-round.

Serves 3–4

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon butter
1 shallot, finely chopped
3 garlic cloves, minced
1 large ripe tomato, chopped
2 cans cannellini beans, drained and rinsed
1 to 1½ cups chicken broth
½ teaspoon sea salt, plus more to taste
Freshly ground black pepper
¼ teaspoon red chili flakes, or to taste
2 generous handfuls fresh arugula
¼ cup freshly grated Parmesan, plus more for serving
Juice of ½ lemon
Handful fresh basil, torn

Make It

Warm the olive oil and butter in a wide skillet or shallow pot over medium-low heat. Add the shallot and cook until tender and translucent.

Add the garlic and chili flakes and cook for about 30 seconds, just until fragrant.

Stir in the chopped tomato with a pinch of salt and black pepper. Let it cook for a few minutes until the tomato begins to soften and release its juices.

Add the cannellini beans and 1 cup of the chicken broth. Bring to a gentle simmer and cook uncovered for 10–15 minutes, adding a little more broth as needed. Mash a small spoonful of the beans against the side of the pan and stir them back in to give the broth a naturally creamy texture.

Fold in the arugula and let it wilt into the warm beans.

Turn off the heat and stir in the Parmesan, fresh lemon juice and torn basil. Taste and adjust with more salt, pepper, chili or lemon.

Spoon into shallow bowls and finish with a drizzle of good olive oil, more Parmesan and fresh basil.

Glow Notes

Cannellini beans bring plant-based protein, fiber and minerals to the bowl, while tomatoes, arugula, garlic, herbs and olive oil layer in colorful plant compounds. It’s the kind of meal we love most—real ingredients cooked together into something deeply satisfying.

From the Table: Serve on its own, spoon over a thick piece of toasted sourdough, or add a jammy egg for an even heartier meal.

Love + Eat Well,

by Natalie

Warm, savory and deeply satisfying. Ground beef and broccoli are tucked alongside rice and finished with a gingery coconut broth that gets ladled over everything at the very end. A little chili crisp on top is optional, but very good.

Serves 4

For the broth

• 2 cups beef broth
• 1 cup full-fat coconut milk
• 2 tablespoons coconut aminos
• 1 tablespoon honey
• 2 cloves garlic, finely grated or minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon butter
• Sea salt + freshly ground black pepper, to taste

For the beef + broccoli

• 1 pound ground beef
• Sea salt + freshly ground black pepper
• 3 green onions, thinly sliced, divided
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 cups broccoli, cut into small florets

For the bowls

• 3–4 cups cooked rice
• Sliced green onion
• Chili crisp, optional

Make the broth

Add the beef broth, coconut milk, coconut aminos, honey, garlic and ginger to a saucepan. Bring to a gentle simmer and cook for about 8–10 minutes, allowing the flavors to come together.

Stir in the butter and season with salt and pepper. Keep warm over low heat.

Make the beef

Add the ground beef to a large skillet over medium-high heat. Season generously with salt and pepper and cook until nicely browned, breaking it into crumbles as it cooks.

Add the broccoli and most of the sliced green onion. Cook until the broccoli is bright green and just tender.

Stir in the honey, rice vinegar and sesame oil. Cook for another minute or two, tossing everything together until the beef and broccoli are glossy and flavorful.

Build your bowl

Add a generous scoop of rice and a scoop of the beef and broccoli mixture to each bowl.

Ladle the warm coconut-ginger broth over everything.

Finish with plenty of sliced green onion and, if you like a little heat, a spoonful of chili crisp.

From the Table: The best bowls have a little bit of everything in every bite—rice soaking up the broth, savory beef, broccoli and that warm ginger-garlic finish.

Love + Eat Well,

Natalie 

There is something deeply satisfying about a cookie that tastes like a cookie—and just happens to have a little more going for it.

These flourless chickpea cookies are soft in the middle, lightly sweet, and full of dark chocolate. Chickpeas create the base, almond butter brings richness, and maple syrup adds just enough sweetness without taking over.

And no, they don’t taste like chickpeas.

Make a batch, let them cool just enough, and eat one while the chocolate is still a little melty. That’s the move.

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed very well
• ½ cup creamy almond butter
• ⅓ cup pure maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon sea salt
• ½ cup dark chocolate chips or roughly chopped dark chocolate
• 2 tablespoons chopped walnuts or pecans, optional
• Flaky sea salt, for finishing

To Make

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Drain and rinse the chickpeas well, then pat them fairly dry.

Add the chickpeas, almond butter, maple syrup, vanilla, baking soda, cinnamon, and sea salt to a food processor. Blend until completely smooth and creamy. Give it a little time here—you don’t want any chickpea texture remaining.

Fold in the dark chocolate and nuts, if using.

Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie. These won’t spread much on their own, so lightly flatten each one with damp fingers or the back of a spoon.

Bake for 10–13 minutes, until the edges are set and the centers are still slightly soft.

Finish with a little flaky sea salt and allow the cookies to cool on the baking sheet for at least 10 minutes. They’ll continue to set as they cool.

Best enjoyed while the chocolate is still a little warm.

Glow Notes

Chickpeas + your gut
Chickpeas are naturally rich in fiber, including fermentable fibers that help feed beneficial bacteria living in the gut. That makes them a simple way to bring a little more plant diversity and prebiotic fiber into the day—even in a cookie.

A little plant protein
Between the chickpeas and almond butter, these cookies offer more plant-based protein than your typical flour-and-sugar cookie, which also makes them a bit more satisfying.

Healthy fats
Almond butter brings monounsaturated fats along with vitamin E, while also giving these cookies their rich, soft texture.

Dark chocolate counts
Dark chocolate—particularly varieties with a higher cacao percentage—contains naturally occurring cocoa polyphenols. It also happens to make chickpeas infinitely more exciting.

Easy Swaps

No almond butter? Cashew butter works beautifully.

For a slightly less sweet cookie, reduce the maple syrup to ¼ cup.

Use a good 70% dark chocolate if you prefer less sweetness and more cacao flavor.

And if your gut isn’t accustomed to a lot of legumes or fiber, start with a cookie rather than half the tray. Chickpeas can be wonderfully gut-friendly, but suddenly adding a lot of fermentable fiber can also mean a little extra bloating or gas.

Love + Eat Well

There’s something about zucchini bread that feels like the bridge between late summer and early fall. The garden is still giving, but you’re beginning to crave something warm from the oven.

This version leans Mediterranean, made with almond flour, good olive oil, fresh lemon, honey, and walnuts. It’s moist and tender, lightly sweet, and just as lovely with morning coffee as it is in the afternoon with a spoonful of Greek yogurt.

Ingredients

• 2½ cups fine blanched almond flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 3 large eggs
• ⅓ cup extra-virgin olive oil
• ⅓ cup honey
• 1 teaspoon pure vanilla extract
• Zest of 1 large lemon
• 1 tablespoon fresh lemon juice
• 1½ cups finely grated zucchini
• ½ cup chopped walnuts
• ¼ teaspoon cardamom, optional

To Make

Preheat the oven to 350°F. Line an 8½ × 4½-inch or 9 × 5-inch loaf pan with parchment paper.

Finely grate the zucchini and give it a light squeeze in a clean kitchen towel to remove some of the excess moisture. You don’t want it completely dry.

In a medium bowl, whisk together the almond flour, baking soda, baking powder, and sea salt.

In a separate bowl, whisk the eggs, olive oil, honey, vanilla, lemon zest, and lemon juice until combined.

Fold the zucchini into the wet ingredients. Add the dry ingredients and gently stir just until everything comes together. Fold in the walnuts.

Spoon the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until the center is set and a toothpick comes out mostly clean. If the top begins to brown too quickly, loosely cover the loaf with foil for the last 10–15 minutes.

Allow the bread to cool in the pan for about 15 minutes before lifting it out. Let it cool completely before slicing—the texture becomes even better as it rests.

Serve as it is, or with a little Greek yogurt and an extra drizzle of honey.

Glow Notes

I love when something that feels like a treat also brings something nourishing to the table.

Zucchini adds moisture along with vitamin C, potassium, and plant compounds.

Extra-virgin olive oil brings heart-healthy monounsaturated fats and naturally occurring polyphenols.

Almond flour adds protein, vitamin E, magnesium, and healthy fats while giving the bread its wonderfully tender texture.

Walnuts bring omega-3 ALA fats along with a little crunch.

Lemon brightens the whole loaf and adds a touch of vitamin C.

Honey gives us just enough sweetness without making this feel like cake.

It’s still zucchini bread—not a supplement or a “health food.” Just real ingredients thoughtfully put together. That’s usually how I like to eat.

Easy Swaps

No walnuts? Leave them out or use chopped pecans or pistachios.

Prefer maple syrup? Swap the honey for pure maple syrup in the same amount.

No cardamom? Skip it entirely, or add a little cinnamon.

Want a little more lemon? Add extra zest rather than more juice so you get the flavor without changing the texture of the loaf.

Making it dairy-free? It already is. Enjoy it on its own or serve with your favorite unsweetened dairy-free yogurt.

Want something a little more indulgent? Fold in a handful of dark chocolate chunks. Lemon, olive oil, and dark chocolate are surprisingly good together.

Love + Eat Well,
Natalie

From Natalie’s Table

I’ve been making this bowl for years. It’s one of those meals I never get tired of because it’s simple, satisfying, and somehow tastes even better the next day. I love serving it warm for dinner, then enjoying the leftovers cold for lunch.

The farro is cooked in bone broth for extra nourishment, the chicken gets a little sesame oil for warmth, and I finish everything with a drizzle of balsamic glaze. It’s become one of my favorite glow meals through every season.

Ingredients

For the Bowl

• 1 cup pearled farro
• 2 cups bone broth
• 1 lb chicken breasts or thighs
• 2 cups Brussels sprouts, trimmed and quartered
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Sea salt + freshly cracked black pepper
• 1 tsp toasted sesame oil
• ¼ cup roasted peanuts, roughly chopped
• 2–3 green onions, sliced

To Finish

• Balsamic glaze
• Fresh lemon juice (optional, for brightness)

Instructions

1. Cook the farro in bone broth according to the package directions until tender.
2. Toss Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper. Roast at 425°F for 20–25 minutes until caramelized.
3. Season the chicken with garlic powder, onion powder, salt, and pepper. Cook until golden and cooked through, then slice into bite-sized pieces.
4. Toss the warm chicken with the toasted sesame oil.
5. Combine the farro, Brussels sprouts, and chicken.
6. Top with chopped peanuts, sliced green onions, and a generous drizzle of balsamic glaze. Add a squeeze of fresh lemon if you’d like a little extra brightness.

Serve warm or chilled—it’s equally delicious both ways.

Easy Swaps

• Substitute grilled salmon or shrimp for the chicken.
• Make it vegetarian with crispy tofu or roasted chickpeas.
• Swap farro for quinoa or brown rice if needed.
• Try pistachios, almonds, or pumpkin seeds instead of peanuts.
• Add avocado for extra healthy fats.
• Toss in baby spinach or arugula just before serving.

Why We Love These Ingredients

Farro
An ancient grain that’s rich in fiber and minerals to support steady energy and a healthy gut.

Bone Broth
Cooking the farro in bone broth adds incredible flavor while providing collagen-supporting amino acids and nutrients for the gut.

Brussels Sprouts
One of my favorite glow foods. Rich in vitamin C, fiber, and sulfur compounds that help support the body’s natural detoxification pathways.

Chicken
Provides high-quality protein to support healthy skin, muscles, and collagen production.

Olive Oil
A beautiful source of healthy fats and polyphenols that nourish skin from within.

Sesame Oil
Just a touch adds warmth, richness, and depth that brings the whole dish together.

Green Onions
Fresh, vibrant, and full of beneficial plant compounds that support overall wellness.

Balsamic Glaze
Adds the perfect balance of sweetness and acidity that ties every ingredient together—it’s the finishing touch I never skip.

Natalie’s Note

“This recipe has been on our table for years. It’s proof that nourishing food doesn’t have to be complicated. A handful of wholesome ingredients, prepared simply, often become the meals we come back to again and again. Those are my favorite kinds of recipes.” 

Love + Eat Well,

Natalie 

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