From The Table

"Beauty does not need to be rushed" - Natalie

Feed Your Glow

Nourishing recipes, glow foods, and slower living inspiration from Natalie’s kitchen.

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Mom’s Ham Salad

Mom’s Ham Salad

A nostalgic family recipe from Natalie’s kitchen — creamy ham salad made with cleaner ingredients, crunchy pickles, fresh herbs, and all the comforting flavors of home.

Some recipes carry more than flavor.

They carry memories.

This ham salad is one of those recipes for me.

Growing up, my mom made versions of this constantly — simple lunches, summer picnics, quick dinners at the kitchen counter. It was one of those foods that always seemed to quietly appear in the fridge waiting for us.

Creamy. Tangy. Comforting. Familiar.

Over the years, I started updating it with ingredients that felt more aligned with the way we eat now — uncured ham, avocado oil mayo, better-quality mustard, fermented pickles.

Still nostalgic. Just a little fresher and cleaner.

And somehow my family still requests it constantly.

Which honestly feels like the best compliment.

Why We Love It

Protein-Rich + Satisfying

Ham and eggs make this incredibly filling while still feeling light enough for easy lunches and quick meals.

Cleaner Ingredients

Simple swaps like avocado oil mayo and uncured ham help modernize a nostalgic classic without losing the comforting flavor.

Easy Meal Prep

One of those recipes that tastes even better after sitting in the fridge awhile, making it perfect for busy weeks.

Nostalgic Comfort

The kind of familiar homemade food that reminds you simple meals are often the ones everyone remembers most.

Ingredients

  • 2 cups chopped uncured ham
  • 2 ribs organic celery
  • 1 small organic shallot
  • 1/2 cup chopped dill pickles
  • 2 pastured hard-boiled eggs
  • 1/2 cup avocado oil mayo
  • 1 heaping tablespoon Dijon mustard
  • 1/2 teaspoon black pepper
  • splash pickle juice

Natalie’s favorites:

  • Bubbies pickles
  • Chosen Foods avocado oil mayo
  • Birdy’s Dijon mustard

Directions

Hard boil the eggs and allow them to cool completely.

Roughly chop the ham, celery, shallot, pickles, and eggs.

Add everything to a mini food processor and pulse until finely chopped but still slightly textured.

Transfer the mixture to a bowl and stir in the mayo, Dijon mustard, black pepper, and a splash of pickle juice.

Taste and adjust seasoning if needed.

Chill for at least 30 minutes before serving so the flavors can settle together beautifully.

Serving Suggestions

  • spooned into lettuce wraps
  • layered onto toasted sourdough
  • served with gluten-free crackers
  • scooped over fresh greens
  • paired with crunchy raw vegetables

Glow Note

I love recipes like this because they remind me nourishment does not need to feel complicated or trendy.

Sometimes the best meals are simply updated versions of the foods we grew up loving most.

Comforting. Familiar. Made with care.

That’s always the kind of food I want to pass down.

Love + Eat Well,
Natalie

Creamy Cauliflower, Potato + Parsnip Soup

Creamy Cauliflower, Potato + Parsnip Soup

A cozy, creamy soup from Natalie’s kitchen — layered with roasted flavor, silky vegetables, crispy toppings, and the kind of comfort that fills the whole house while it simmers.

There’s something about soup season that always pulls me back into slower cooking.

Big pots on the stove. Wooden spoons. Warm kitchens. Bread toasted on the side for dunking.

This creamy cauliflower, potato, and parsnip soup became one of those accidental comfort meals that instantly felt like something we’d be making for years.

Rich without feeling heavy. Creamy without needing loads of dairy. Deep savory flavor layered slowly as everything cooks together.

And the toppings honestly make it even better.

Crunchy chickpeas. Crispy kale. Little salty bites of pancetta. Swirls of fresh basil pesto melting into the warmth of the soup.

The kind of meal that makes people gather around the kitchen naturally.

We made this for family during the holidays and everyone loved it — always the sign a recipe is worth keeping around.

Why We Love It

Cauliflower

Creates a naturally creamy texture while bringing fiber and nourishing antioxidants.

Potatoes + Parsnips

Comforting, grounding vegetables that make the soup hearty while still feeling wholesome and balanced.

Coconut Milk

Adds silky richness without heaviness while blending beautifully with the savory broth and garlic.

Flavor Layers

One of the secrets to deeply flavorful soup is seasoning as you go instead of all at once at the end.

Crunchy Toppings

The crispy chickpeas and kale add texture, crunch, and that cozy restaurant-style finish that makes simple soups feel extra special.

Ingredients

  • 5 small potatoes
  • 10 ounces cauliflower
  • 1 parsnip
  • 1/2 medium onion, chopped
  • 3 garlic cloves
  • 4 ounces uncured pancetta
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 1.5 quarts broth
  • 1 (13.5 ounce) can coconut milk
  • sea salt
  • black pepper
  • garlic powder
  • onion powder
  • 1/4 teaspoon celery seed

Optional toppings:

  • crispy chickpeas
  • kale chips
  • basil pesto
  • toasted sourdough
  • extra pancetta

Directions

In a large stock pot, brown the pancetta in olive oil until crisp. Remove and set aside for topping later.

In the same pot, sauté the onion and garlic for a few minutes until softened and fragrant.

Add a little seasoning, then layer in the potatoes, cauliflower, parsnip, and butter. Toss gently and cook for several minutes to build flavor.

Pour in the broth and coconut milk.

Season again with salt, pepper, garlic powder, onion powder, and celery seed.

Cover and simmer on low until all the vegetables are fork tender.

Using an immersion blender, blend until smooth and creamy.

Taste and adjust seasoning if needed.

Serve warm topped with crispy chickpeas, kale chips, pancetta, or a swirl of pesto.

Especially delicious with thick toasted sourdough for dipping.

Optional Crispy Toppings

Crunchy Chickpeas

Season chickpeas with cumin, curry powder, sea salt, pepper, and coconut oil.

Kale Chips

Massage kale with coconut oil, nutritional yeast, apple cider vinegar, salt, and pepper.

Place both into a dehydrator at 118 degrees until crispy.

The kale finishes much sooner than the chickpeas.

You can also use an oven or air fryer on a low setting, though we still love the dehydrator best for texture.

Glow Note

This is the kind of soup that turns an ordinary evening into something cozy and memorable.

Warm bowls. Bread torn by hand. Everyone gathered in the kitchen sneaking crispy toppings before dinner is even served.

Always my favorite kind of meal.

Love + Eat Well,
Natalie

Mushroom soup recipe

Gut Loving Mushroom Soup with Crispy Artichokes

A rich cozy soup from Natalie’s kitchen — earthy mushrooms, creamy cauliflower, bright lemon, and crispy roasted artichokes layered together into one deeply nourishing bowl.

There’s something about mushroom soup that feels instantly grounding.

Warm bowls. Earthy flavors. Steam curling out of the pot while the kitchen smells incredible.

This version has become one of my personal favorites because it feels comforting and creamy without becoming overly heavy.

The cauliflower creates the silkiest texture, the lemon keeps everything bright, and the roasted artichokes on top completely steal the show.

Golden crispy edges. Little bursts of salt and citrus.

Honestly…the toppings make this soup feel restaurant-worthy with very little extra effort.

And if you’re trying to incorporate more mushrooms into your meals, this is such a beautiful place to start.

Why We Love It

Mushrooms

Rich in antioxidants and compounds that help support immunity, overall wellness, and healthy aging from within.

Cauliflower

Creates a naturally creamy texture while adding fiber and nourishing plant nutrients.

Garlic + Onion

Classic comforting ingredients that bring warmth, depth, and balance to the soup.

Lemon

Fresh citrus brightens the richness beautifully while helping the entire dish feel vibrant instead of heavy.

Artichokes

Packed with fiber and gut-supportive nutrients while adding crispy texture and flavor to every bite.

Ingredients

Soup

  • 15 ounces full-fat coconut milk
  • 1.5 quarts broth
  • 10 ounces cauliflower, roughly chopped
  • 7 ounces mixed mushrooms
  • juice and zest of 1 lemon
  • 3–4 garlic cloves
  • 1 small onion
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup white wine (optional)
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • sea salt
  • black pepper
  • garlic and onion granules (optional)

Crispy Artichokes

  • 12 ounces frozen artichoke hearts, thawed
  • olive oil
  • sea salt
  • black pepper
  • lemon zest

Directions

Preheat the oven to 425 degrees.

Place the thawed artichoke hearts onto a parchment-lined baking sheet.

Drizzle with olive oil and season with salt and pepper.

Roast for about 25 minutes until golden and crispy around the edges.

Finish with fresh lemon zest.

Meanwhile, heat the olive oil and butter in a soup pot over medium heat.

Add the onion and garlic and sauté until softened and fragrant.

Add the cauliflower and season lightly with salt and pepper.

Stir in the mushrooms and cook for 5–10 minutes until softened and deeply fragrant.

Add optional garlic and onion granules and the white wine if using.

Cook another few minutes.

Pour in the broth, coconut milk, lemon juice, and parsley.

Cover and simmer until the cauliflower is tender.

Using an immersion blender, blend until smooth and creamy.

Taste and adjust seasoning if needed.

Serve warm topped with crispy roasted artichokes.

Glow Note

This is one of those soups that feels deeply comforting while still packed with ingredients that genuinely nourish the body beautifully.

Creamy. Earthy. Bright. Cozy.

Exactly the kind of meal I crave during slower evenings at home.

Love + Eat Well,
Natalie

Cozy Lasagna Soup

Cozy Lasagna Soup

A comforting family-style soup from Natalie’s kitchen — rich tomato broth, tender lasagna noodles, savory sausage, creamy ricotta, and all the cozy flavor of lasagna without the heaviness.

Our family loves lasagna.

But honestly? Some nights I want all those cozy comforting flavors without the layering, baking, and heaviness of a traditional pan of lasagna.

That’s where this soup comes in.

It has everything we love about classic lasagna — rich tomato broth, Italian herbs, savory sausage, creamy ricotta, tender noodles — but somehow feels lighter, easier, and even cozier served in big warm bowls.

This is one of those recipes that makes the whole house smell incredible while it simmers.

The kind of dinner everyone wanders into the kitchen asking about before it’s even done.

And honestly…the leftovers might be even better the next day.

Why We Love It

Bone Broth + Quality Proteins

Grass-fed beef, pastured sausage, and nourishing broth make this deeply satisfying while supporting overall nourishment.

Herbs + Garlic

Classic Italian flavors that bring warmth, comfort, and richness to the soup naturally.

Almond Ricotta

Creates that creamy silky lasagna texture without making the soup overly heavy.

Comfort Without Overcomplication

All the cozy nostalgic flavor of lasagna in a simpler more approachable weeknight version.

Ingredients

  • 1 pound grass-fed beef
  • 1 pound pastured pork sausage
  • 1 medium yellow onion, chopped
  • 2–3 small carrots, chopped
  • 3–4 garlic cloves, chopped
  • 2 tablespoons grass-fed butter
  • 1–2 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 quart grass-fed beef broth
  • 24 ounces canned tomatoes or sauce
  • 8 ounces almond ricotta
  • 9 ounces almond lasagna sheets

Seasoning Blend

  • 1/2 teaspoon fennel seed
  • dried chili flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • sea salt
  • black pepper

Optional:

  • parmesan cheese
  • parmesan rind
  • fresh basil

Directions

In a large stock pot, heat the butter and olive oil over medium heat.

Add the onion, carrots, and garlic. Season lightly with salt and pepper and sauté until softened and fragrant.

Stir in the tomato paste and cook for another minute to deepen the flavor.

Add the broth, tomatoes, and half the seasoning mixture.

Bring to a gentle simmer.

Meanwhile, brown the beef and sausage in a skillet with the remaining seasoning blend.

Add the cooked meat mixture to the soup pot.

Allow the soup to simmer gently for awhile — the longer it cooks, the deeper the flavor becomes.

When ready to serve, cut the thawed lasagna sheets into bite-sized squares and stir them into the soup.

Cook for about 15 minutes until tender.

Lastly, stir in the almond ricotta until melted and creamy throughout the soup.

Serve warm topped with parmesan if desired.

Glow Note

This is one of those meals that instantly makes the kitchen feel like home.

Big bowls. Cozy steam. Bread on the side. Everyone gathering around naturally.

Always my favorite kind of dinner.

Love + Eat Well,
Natalie

Creamy Lemon Noodles

Creamy Lemon Noodles

A bright, creamy bowl of comfort from Natalie’s kitchen — roasted garlic, burst tomatoes, lemon, greens, and silky noodles folded together into one cozy little meal.

This is one of those recipes that feels far more special than the effort it takes.

The tomatoes slowly burst in the oven. The garlic turns soft and sweet. Lemon melts into the creaminess of the sauce while the greens gently wilt into the warm noodles.

Simple ingredients doing what they do best.

I especially love this recipe because it’s flexible depending on what your body needs or what you have on hand.

Traditional pasta. Gluten-free pasta. Zucchini noodles. Dairy-free. Extra parmesan. More greens. Less greens.

There’s no perfection required here.

Just nourishing comfort food that feels beautiful to make and even better to eat.

Why We Love It

Roasted Garlic

Roasting garlic transforms it into something soft, mellow, and deeply comforting while adding beautiful flavor without heaviness.

Lemon

Fresh lemon brightens the richness of the sauce while bringing freshness and balance to the dish.

Greens

Spinach and arugula add fiber, antioxidants, and that fresh peppery bite that keeps everything feeling vibrant.

Flexible + Nourishing

One of my favorite kinds of recipes — adaptable, cozy, and easy to make work for different lifestyles and seasons.

Ingredients

  • pasta of choice (traditional, gluten-free, or zucchini noodles all work beautifully)
  • 4 tablespoons butter, ghee, or vegan butter
  • 1 roasted garlic bulb
  • 1 cup coconut cream or dairy cream
  • 8–10 asparagus stalks, cut into 1-inch pieces
  • 8 ounces small tomatoes
  • 4–5 cups spinach and arugula
  • 1 lemon plus zest
  • 1/3 cup chopped parsley
  • sea salt
  • black pepper
  • pinch dried chili flakes (optional)
  • parmesan or nutritional yeast (optional)

Directions

Prepare your pasta according to package directions. Reserve about 1/2 cup of the pasta water before draining.

Return the pasta to the pot along with the reserved pasta water, lemon zest, and chopped parsley.

Preheat the oven to 375 degrees.

In a baking dish, combine the asparagus, tomatoes, lemon halves, garlic bulb with the top sliced off, butter, cream, salt, and pepper.

Bake for 20–30 minutes until the tomatoes begin to burst and everything becomes soft and fragrant.

Remove from the oven and allow the garlic to cool slightly.

Using tongs or a fork, squeeze the roasted lemon juice into the baking dish and stir the sauce together.

Squeeze the roasted garlic cloves onto a cutting board and mash into a paste using a fork. Stir into the sauce.

Pour the warm sauce over the pasta and toss gently to combine.

Lastly, fold in the spinach and arugula so the greens soften slightly from the warmth of the noodles.

Finish with parmesan or nutritional yeast if desired.

Glow Note

This is one of my favorite kinds of dinners — comforting without feeling heavy, simple without feeling boring.

The kind of meal you make once and immediately know it’s going to become part of your regular rotation.

Especially good eaten slowly with a big cozy bowl and an open kitchen window.

Love + Eat Well,
Natalie

PB & Jelly Glow Cookies

PB & Jelly Glow Cookies

A nostalgic, healthier cookie from Natalie’s kitchen — soft peanut butter cookies layered with creamy peanut butter and jam for the ultimate cozy gluten-free treat.

These cookies disappeared almost embarrassingly fast around here.

Mostly because Mitch loves anything involving peanut butter and cookies…so naturally I had to combine the two.

And honestly? They turned out way better than I expected.

Soft peanut butter cookies with a little layer of creamy peanut butter and jam tucked inside feel incredibly nostalgic while still being made with simple ingredients I actually feel good about using.

They’re gluten free, quick to make, and dangerously easy to keep grabbing “just one more” of.

Fair warning.

Why We Love Them

Peanut Butter

Adds healthy fats and protein that help make these cookies more satisfying.

Cassava Flour

A grain-free flour alternative that keeps the cookies soft and tender.

Sweet Potato Nectar or Maple Syrup

Natural sweeteners that create gentle sweetness without relying heavily on refined sugars.

Homemade Jelly

Adds bright fruity flavor and that classic PB + J nostalgia.

Coconut Oil

Adds richness and moisture while keeping the texture soft and dreamy.

Ingredients

Makes approximately 20 cookies

Cookies

  • 1/2 cup peanut butter
  • 1/4 cup peanut butter reserved for filling
  • 1/8–1/4 cup sweet potato nectar or maple syrup
  • 2/3 cup cassava flour
  • 1 egg
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • pinch pink salt
  • splash lemon juice
  • jelly of choice

Filling

  • 1/4 cup peanut butter
  • 1/2 tablespoon sweet potato nectar or maple syrup
  • jelly or jam

Directions

Preheat oven to 350 degrees.

In a bowl whisk the egg.

Add the peanut butter, sweetener, cassava flour, coconut oil, vanilla, salt, and lemon juice.

Mix until a soft dough forms.

Line a baking sheet with parchment paper.

Roll dough into small balls and place on the sheet.

Use a fork to gently press down once, then again in the opposite direction to create the classic peanut butter cookie pattern.

Bake for 12–14 minutes.

The cookies will stay soft, so avoid overbaking.

Allow to cool completely.

Filling + Assembly

Mix the reserved peanut butter with the sweet potato nectar or maple syrup.

Spread a small amount onto half of the cookies.

Top with a small spoonful of jelly.

Serve immediately or store chilled.

Glow Note

I love recipes like this because they bring back those nostalgic comfort-food feelings while still being made with simple nourishing ingredients.

A little cozy sweetness absolutely belongs in a balanced life.

Especially when peanut butter is involved.

Love + Eat Well,
Natalie