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.

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

Mind-Blowing Vegan Alfredo

Mind-Blowing Vegan Alfredo

A rich creamy comfort-food recipe from Natalie’s kitchen — silky cauliflower Alfredo blended with cashews, garlic, lemon, and nutritional yeast for the ultimate cozy glow-food pasta night.

I’m not vegan.

But I absolutely love a good vegan recipe when it’s done really well.

And this Alfredo?

Honestly mind blowing.

Creamy, rich, comforting, garlicky…everything you want Alfredo sauce to be without feeling overly heavy afterward.

The cauliflower completely disappears into the sauce while creating that silky texture every good Alfredo needs.

And paired with soaked cashews, garlic, lemon, and nutritional yeast, the flavor becomes unbelievably creamy and satisfying.

We’ve served this over pasta, spaghetti squash, roasted vegetables, zucchini noodles…and honestly it works beautifully every single way.

Also incredibly good tossed with chicken or shrimp if that’s your thing.

Point is — you absolutely do not need to follow a specific food label to enjoy recipes like this.

Real nourishing food is for everyone.

Why We Love It

Cauliflower

Packed with nutrients and fiber while creating an incredibly creamy texture naturally.

Cashews

Healthy fats help create richness while supporting balanced nourishing meals.

Garlic + Shallot

Bring bold comforting flavor and depth to the sauce naturally.

Nutritional Yeast

Adds cheesy savory flavor while keeping the recipe dairy-free.

Flexible Ingredients

Beautiful over pasta, vegetables, spaghetti squash, or proteins depending on what your body is craving.

Ingredients

  • 1 cup raw cashews, soaked
  • 1/2 cup nutritional yeast
  • 9 ounces cauliflower, steamed
  • 1/2 cup pure coconut milk
  • 3–4 garlic cloves
  • juice of 1/2 lemon
  • 1 shallot
  • 1 tablespoon Dijon mustard
  • sea salt
  • black pepper

Optional:

  • broth if thinning
  • crushed red pepper
  • basil
  • oregano
  • chicken
  • shrimp

Blender Method

Pour boiling water over the cashews and soak for about 20 minutes.

Drain well.

Steam the cauliflower until tender.

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

Adjust consistency with more coconut milk if needed.

Stovetop Method

Add all ingredients to a saucepan.

Bring to a gentle boil, then cover and simmer for about 15 minutes until the cauliflower becomes very tender.

You may need to add a splash of broth for consistency.

Blend using an immersion blender until smooth.

Serving Suggestions

Serve over:

  • Italian noodles
  • spaghetti squash
  • roasted vegetables
  • zucchini noodles

Top with cracked black pepper, chili flakes, basil, or oregano.

Glow Note

I love recipes like this because they prove comfort food can still feel deeply nourishing and balanced.

Creamy pasta nights absolutely still have a place around here.

Always will.

Love + Eat Well,
Natalie

Creamy Lemon Orzo + Spinach

Creamy Lemon Orzo + Spinach

A cozy, comforting bowl from Natalie’s kitchen — creamy parmesan orzo folded with lemon, garlic, spinach, and little bursts of sweet tomato.

There are certain meals that somehow feel both fresh and comforting at the same time.

This creamy lemon orzo is one of those recipes for me.

Bright lemon. Warm garlic. Soft pasta. Wilted spinach. Parmesan melting into everything just enough to make it creamy without feeling heavy.

It’s the kind of dish I find myself making on repeat because it works for almost everything.

A simple side dish.
An easy lunch the next day.
Or tucked beside roasted chicken for one of those cozy dinners that somehow tastes even better reheated straight from the fridge the next afternoon.

Simple food always seems to become the most memorable around here.

Why We Love It

Spinach

Rich in antioxidants, iron, and skin-supportive nutrients that help nourish from within.

Lemon

Fresh citrus brightens the entire dish while bringing vitamin C and freshness that balances the creamy parmesan beautifully.

Parmesan

Adds richness, comfort, and that savory depth that makes simple pasta dishes feel special.

Garlic + Olive Oil

A timeless combination that brings warmth, flavor, and wholesome simplicity to everyday cooking.

Ingredients

  • 8 ounces uncooked orzo pasta
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 2–3 garlic cloves, chopped
  • 6 cups fresh spinach
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded parmesan cheese
  • 1 cup cherry tomatoes, halved
  • juice of 1 lemon
  • 1 teaspoon fresh lemon zest
  • 1/2–1 cup broth

Optional additions:

  • grilled chicken
  • crushed red pepper flakes
  • fresh basil
  • extra parmesan for serving

Directions

Cook the orzo according to package directions, then drain.

Using the same pot, add the butter and olive oil over medium heat.

Add the garlic and cook for about 2 minutes until fragrant and softened.

Return the cooked orzo to the pot and stir gently to coat.

Add the spinach, salt, and pepper. Cook until the spinach begins to wilt down into the pasta.

Stir in the cherry tomatoes, lemon juice, lemon zest, and parmesan cheese.

Remove from heat and slowly add broth until the orzo reaches your desired creamy consistency.

Taste and adjust seasoning if needed.

Serve warm with extra parmesan and fresh cracked pepper on top.

Glow Note

I love this dish because it feels comforting without feeling overly heavy.

Fresh enough for spring and summer, cozy enough for cooler evenings, and somehow always better the next day.

One of those quiet little meals that makes home feel especially good.

Love + Eat Well,
Natalie

cheesy polenta with roasted veg

Creamy Cheesy Polenta with Roasted Spring Vegetables

A cozy spring bowl from Natalie’s kitchen — creamy polenta layered with roasted vegetables, fresh chives, and golden caramelized edges that make simple ingredients feel extra special.

There’s something about spring vegetables roasted until golden that feels quietly beautiful to me.

Especially piled over a warm bowl of creamy polenta.

Soft. Comforting. Cozy. But still bright enough for warmer weather.

This is one of those meals that looks fancy enough for guests but is actually incredibly simple to make.

And if you’ve never roasted radishes before…today might officially be your day.

Roasting completely changes them. They become soft, mellow, slightly sweet, and honestly one of the most underrated spring vegetables.

We switch up the cheeses depending on mood and what we have on hand — sometimes creamy gruyère, sometimes parmesan, sometimes dairy-free.

Every version works beautifully.

Why We Love It

Polenta

Warm and comforting while still feeling light enough for spring meals.

Roasted Vegetables

Roasting brings out natural sweetness and deep flavor while adding beautiful color and texture to the dish.

Radishes

Completely transform in the oven, becoming mellow, tender, and unexpectedly delicious.

Flexible Ingredients

Easy to make dairy-free, vegetarian, or customized with seasonal vegetables you already have in the kitchen.

Ingredients

  • 1 cup polenta
  • 4 cups broth or water
  • 1 teaspoon sea salt
  • 2 tablespoons butter, ghee, or vegan butter
  • 1 cup shredded swiss cheese, gruyère, parmesan, or vegan cheese

Vegetables

  • carrots, cut into sticks
  • broccoli, cut into bite-sized pieces
  • radishes, halved

For Serving

  • olive oil
  • sea salt
  • black pepper
  • fresh chives

Optional additions:

  • crushed red pepper flakes
  • roasted mushrooms
  • fresh herbs
  • extra parmesan

Directions

Fill a saucepan with the broth and salt and bring to a gentle boil.

Slowly whisk in the polenta, stirring continuously to prevent lumps.

Reduce heat to low and simmer for about 20 minutes, stirring occasionally until creamy and thickened.

Meanwhile, place the carrots, broccoli, and radishes onto a baking sheet.

Drizzle with olive oil and season with salt and pepper.

Roast at 425 degrees for about 20 minutes until the vegetables are tender with golden caramelized edges.

Once the polenta is finished cooking, stir in the butter and cheese until melted and creamy.

Spoon into bowls and top with the roasted vegetables and fresh chives.

Serve warm.

Glow Note

This is one of those meals that feels both comforting and vibrant at the same time.

Simple ingredients. Beautiful colors. Warm bowls eaten slowly.

Exactly the kind of food I crave this time of year.

Love + Eat Well,
Natalie