FROM THE TABLE

A slow afternoon drink with just enough sparkle.

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There's a particular kind of afternoon that calls for something other than another hot cup of coffee.

The kind where the day has softened a little, the to-do list can wait, and what you really want is five quiet minutes that feel like yours.

This is that drink.

Light and lightly sweet, with the warmth of cinnamon and a gentle lift from espresso — it's a small ritual you can make in under two minutes. No café required. No fuss. Just a glass of something beautiful that reminds you to slow down and actually taste your afternoon.

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What You'll Need

- 2 shots espresso
- Sparkling water
- Splash of coconut milk
- 1–2 tsp pure maple syrup
- Ice
- Cinnamon
- *Optional: a thin slice or small squeeze of fresh orange

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To Make

Fill a glass generously with ice, then pour in your sparkling water.

Stir in the maple syrup and a small splash of coconut milk — just enough to soften the edges.

Slowly pour the espresso over the top and watch it drift down through the glass.

Finish with a dusting of cinnamon. Add a slice of orange on the rim or a small squeeze into the glass if you're feeling it — it lifts the whole thing beautifully.

Sit down. Breathe. Sip slowly.

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Easy Swaps

- No espresso? Strong brewed coffee works beautifully — just let it cool first
- No coconut milk? Try oat milk or a splash of cashew cream for the same soft richness
- No maple syrup? Raw honey or a few drops of liquid monk fruit are lovely clean alternatives
- No sparkling water? Still water works — you'll lose the fizz but keep all the flavor
- Want more citrus? Use a full squeeze of orange and add a little zest to the rim for a café-style finish
- Caffeine-free? Swap espresso for a shot of chicory or dandelion root concentrate — earthy, grounding, and surprisingly good

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A Note from Natalie

This one came from a slow Friday afternoon in the studio. I wanted something cold and a little celebratory — but still clean, still nourishing. Coconut milk instead of cream. Maple instead of refined sugar. Sparkling water for the sparkle.

Sometimes the smallest swaps make the most beautiful rituals.

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Simple. Refreshing. A little café moment, entirely your own.

Love + Eat Well,
Natalie — The Skincare Chef

From the Table

Italian Sub Pasta Salad

All the nostalgic flavors of an Italian sub — reimagined with cleaner, glow-forward ingredients that nourish as much as they satisfy. This hearty pasta salad is packed with healthy fats, probiotic-rich additions, antioxidant-filled vegetables, and protein to help support glowing skin, energy, and balanced blood sugar.

When possible, we always recommend choosing the highest-quality ingredients you can find: uncured salami, organic vegetables, fresh grated Parmigiano Reggiano, and a clean avocado-oil mayo with no seed oils.

Ingredients

• 12 ounces sourdough pasta, cooked and cooled

• 1/4 cup clean mayo (we love one made with avocado oil and no seed oils)

• 3 tablespoons red wine vinegar

• 3 tablespoons olive oil

• 3 garlic cloves, finely grated

• Pinch of raw sugar or monk fruit

• Sea salt + freshly cracked black pepper

Add-ins

• 8 ounces fresh mozzarella, torn into pieces

• 1 cup Castelvetrano olives, pitted and halved

• 1 cup organic artichoke hearts, quartered

• 3 ounces uncured spicy salami or soppressata, sliced

• 1/3 cup sliced pepperoncini

• 1/4 cup freshly grated Parmigiano Reggiano

• 1/2 teaspoon red pepper flakes

• A few big handfuls organic spinach

• Thinly sliced red onion

• Optional: sliced organic red peppers

• Spaghetti dust or Italian seasoning, for finishing

Optional Flavor Boost

• Chopped pickles stirred into the dressing

• A splash of olive or pepperoncini brine

Directions

Cook the sourdough pasta according to package directions. Drain and let cool slightly.

In a large bowl, whisk together the mayo, red wine vinegar, olive oil, garlic, sugar, salt, and pepper until creamy and combined. If you love that classic deli-style tang, stir in chopped pickles and a splash of brine.

Add the cooked pasta along with the mozzarella, olives, artichokes, uncured salami, pepperoncini, parmesan, red onion, spinach, and optional red peppers. Toss until everything is beautifully coated.

Finish with red pepper flakes and a generous sprinkle of spaghetti dust before serving.

Serve chilled or at room temperature.

Glow Food Benefits

• Garlic + olive oil support heart health and healthy inflammation response.

• Spinach, red onion, and peppers provide antioxidants that support skin health and cellular protection.

• Fermented and brined ingredients like pepperoncini and pickles can help support digestion and microbial diversity.

• Fresh parmesan and mozzarella add satisfying protein and calcium for balanced meals.

• Sourdough pasta may be gentler to digest thanks to the fermentation process.

Comfort food with a little glow built in.

Love + Eat Well

A simple little skillet dish from Natalie’s kitchen — sweet peas, crispy prosciutto, parmesan, and lemon layered together into one of those recipes that somehow tastes far fancier than the effort it takes.

If there’s one flavor combination that feels completely meant to be together, it’s peas and prosciutto.

Sweet tender peas. Crispy salty prosciutto. Fresh parmesan melting slightly into everything. Bright lemon over the top.

Simple ingredients that somehow create something incredibly satisfying.

This is one of those recipes that comes together in minutes but feels special enough to serve for dinner guests.

Although honestly…if your name is Natalie, there’s a very good chance you’ll just eat the entire bowl for dinner standing at the kitchen counter.

No judgment here.

Sometimes the side dish completely steals the show.

Why We Love It

Peas

Tiny green powerhouses packed with vitamin C, fiber, and antioxidants that help support healthy skin and collagen production.

Extra Virgin Olive Oil

Healthy fats help nourish the skin barrier while adding richness and silky texture to the dish.

Parmesan

Adds savory depth and comfort while helping simple ingredients feel elevated and satisfying.

Simple Real Ingredients

One of the best reminders that nourishing food does not need to be complicated to feel special.

Ingredients

• 2 cups fresh or frozen peas
• 4–6 slices prosciutto, chopped or torn
• 2 tablespoons butter or extra-virgin olive oil
• sea salt
• fresh cracked black pepper
• juice of 1/2 lemon
• 1/3–1/2 cup freshly grated parmesan cheese

Optional:

• pinch red pepper flakes
• extra parmesan for serving
• drizzle olive oil

Directions

Heat a large skillet over medium heat.

Add the prosciutto and cook for several minutes until crisp and the fat has rendered.

Remove the prosciutto using a slotted spoon and set aside, leaving the flavorful drippings in the pan.

Add the butter, olive oil, or a mixture of both.

Once melted and warm, add the peas and season with salt and pepper.

Cook for 4–6 minutes until the peas are bright green, tender, and beginning to blister slightly.

Remove from heat and squeeze over the fresh lemon juice.

Stir in most of the parmesan and crispy prosciutto, allowing the residual heat to melt the cheese slightly into the peas.

Transfer to a serving bowl and finish with extra parmesan, black pepper, and olive oil if desired.

Serve warm.

Glow Note

I love recipes like this because they prove simple food can still feel deeply comforting and beautiful.

Just a few fresh ingredients layered together thoughtfully.

Honestly one of my favorite kinds of cooking.

Love + Eat Well,
Natalie

A fresh vibrant salad from Natalie’s kitchen — crisp vegetables, creamy lemon dill dressing, salty feta, and all the bright Mediterranean-inspired flavors that make healthy eating feel joyful instead of complicated.

This is the kind of salad that instantly makes you feel refreshed after eating it.

Crunchy cucumber. Sweet tomatoes. Creamy feta. Briny olives. Fresh dill. Tangy yogurt dressing.

Every bite feels bright, crisp, and satisfying.

I especially love this recipe because it’s hearty enough to stand on its own while still feeling incredibly fresh and light.

And paired with caramelized sweet potatoes? Honestly one of my favorite easy dinners lately.

Simple real ingredients layered together well always seem to create the most memorable meals.

Why We Love It

Cucumber

Naturally hydrating and refreshing while helping support healthy glowing skin from within.

Tomatoes

Rich in antioxidants like lycopene that help support overall skin health and radiance.

Greek Yogurt

Packed with protein and probiotics that help support the gut-skin connection while making the dressing creamy and satisfying.

Olive Oil + Feta

Healthy fats help nourish the skin barrier while adding richness and Mediterranean flavor.

Fresh Herbs + Garlic

Fresh dill, garlic, and lemon bring brightness, depth, and anti-inflammatory benefits to the dish.

Ingredients

Creamy Lemon Dill Dressing

• 1 cup plain Greek yogurt
• juice of 1 lemon
• 1–2 garlic cloves, minced
• 2 tablespoons fresh dill
• sea salt
• black pepper

Salad

• 1 large cucumber
• 2–3 ripe tomatoes
• 1/2 cup Kalamata olives
• 1/2 red onion, thinly sliced
• 1 orange bell pepper
• 1–2 cups broccoli florets
• 1/2–3/4 cup crumbled feta cheese

Optional:

• drizzle extra virgin olive oil
• extra fresh dill
• grilled chicken
• chickpeas

Directions

In a small bowl, whisk together the Greek yogurt, lemon juice, garlic, dill, salt, and pepper until smooth and creamy.

Refrigerate while preparing the salad so the flavors can settle together.

Wash and chop all vegetables.

Add the cucumber, tomatoes, olives, red onion, orange pepper, and broccoli to a large bowl.

Add half the feta and toss gently.

Pour over the dressing and toss until everything is evenly coated.

Top with the remaining feta and extra dill before serving.

For best flavor, let the salad rest in the refrigerator for about 10–15 minutes before serving.

Serving Suggestion

This salad is especially delicious served with caramelized baked sweet potatoes.

Simply halve sweet potatoes lengthwise, drizzle generously with olive oil, season with salt and pepper, and roast cut-side down at 400 degrees for about 1 hour until deeply caramelized and soft.

The sweet potatoes pair beautifully with the tangy creamy salad and salty feta.

Glow Note

I love meals like this because they feel both nourishing and beautiful at the same time.

Bright colors. Fresh textures. Simple ingredients.

The kind of food that leaves you feeling energized, satisfied, and genuinely good afterward.

Love + Eat Well,
Natalie

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

A cozy crowd-pleasing dinner from Natalie’s kitchen — layered sweet potato nachos piled high with melty cheddar, spicy chorizo, creamy avocado, crunchy slaw, and all the vibrant toppings that make healthy food feel deeply satisfying.

Who says nachos can’t be glow food?

These are the kind of nachos that somehow feel indulgent and nourishing at the same time.

Crispy sweet potato chips. Melty sharp cheddar. Warm smoky chorizo. Creamy avocado. Crunchy cabbage. Tangy kimchi tucked into the corners.

Every bite has a little bit of everything.

I love recipes like this because they remind people healthy eating does not need to feel restrictive or boring to support your body beautifully.

Sometimes nourishment looks like giant loaded nachos shared around the kitchen island with people you love.

Honestly my favorite kind of meal.

Why We Love It

Sweet Potato Chips

Rich in beta-carotene, which helps support healthy skin renewal and that natural glow from within.

Avocado + Olive Oil

Healthy fats help nourish the skin barrier while making meals deeply satisfying and balanced.

Black Beans + Bone Broth

Fiber, protein, and collagen-rich broth help support gut health and overall nourishment.

Kimchi + Fresh Vegetables

Fresh crunchy vegetables and probiotic-rich toppings help support digestion, balance, and vibrant skin.

Real Ingredients

A reminder that comfort food can absolutely still be made with nourishing whole ingredients.

Ingredients

Base

• 1 large bag sweet potato chips
• 8–10 ounces raw cheddar cheese, freshly shredded

Chorizo + Beans

• 1 pound chorizo sausage
• 1–2 teaspoons taco or chorizo seasoning
• 2 cans black beans, drained and rinsed
• 1 small onion, diced
• 3–4 garlic cloves, minced
• 1 small can diced green chilis
• 1 teaspoon cumin
• sea salt
• black pepper
• 1/2–3/4 cup bone broth

Fresh Toppings

• 2 ripe avocados
• 2–3 Roma tomatoes
• 1/2 red onion
• 1 orange bell pepper
• sliced black olives
• pickled jalapeños
• shredded cabbage or slaw mix
• full-fat sour cream
• spicy kimchi
• hot sauce

Optional Garnishes

• fresh cilantro
• lime wedges
• microgreens

Directions

Preheat the oven to 375 degrees.

In a skillet over medium heat, cook the chorizo until browned and crumbly.

Add the onion and garlic and sauté until softened.

Stir in the seasoning, black beans, green chilis, cumin, salt, pepper, and bone broth.

Simmer gently for about 8–10 minutes until the mixture thickens slightly and the flavors meld together.

On a large sheet pan, layer half the sweet potato chips and half the shredded cheddar.

Repeat with another layer of chips and cheese.

Bake for 8–10 minutes until the cheese becomes melted and bubbly.

Remove from the oven and spoon over the warm chorizo and bean mixture.

Top with tomatoes, red onion, orange pepper, olives, jalapeños, avocado, cabbage, and dollops of sour cream.

Tuck spoonfuls of kimchi around the edges and finish with hot sauce, cilantro, and lime if desired.

Serve immediately while warm and melty.

Glow Note

I love recipes like this because they prove healthy eating can still feel fun, comforting, messy, and full of flavor.

No perfection.
No deprivation.
Just real ingredients layered together beautifully.

Exactly the kind of food meant to be shared.

Love + Eat Well,
Natalie

A vibrant spring salad from Natalie’s kitchen — layered with sweet citrus, earthy roasted beets, creamy goat cheese, crunchy walnuts, and all the bright nourishing ingredients that make your body feel alive again after winter.

Some meals feel like a quiet celebration of the season.

Bright colors. Fresh citrus. Crisp greens. Ingredients that somehow make you feel energized just looking at them.

This salad is exactly that for me.

Sweet juicy oranges paired with earthy roasted beets might be one of my favorite spring combinations ever.

Add creamy goat cheese, crunchy walnuts, peppery greens, and a sharp little Dijon vinaigrette and suddenly you have one of those meals that feels beautiful enough for a dinner party but simple enough for an everyday lunch.

The kind of food that gently reminds you nourishment can feel joyful too.

Why We Love It

Beets

Rich in antioxidants and naturally supportive for circulation, helping bring that healthy vibrant glow from within.

Sumo Oranges

Packed with vitamin C to help support collagen production and overall skin brightness.

Walnuts

Healthy omega fats help nourish the skin barrier while adding satisfying crunch and richness.

Goat Cheese

Creamy, tangy, and easier for many people to digest while adding protein and balance to the salad.

Greens

Fresh greens provide minerals, chlorophyll, and freshness that make this salad feel incredibly alive and nourishing.

Ingredients

Salad

• 3–4 small to medium beets, roasted or boiled
• 1 large Sumo orange or Cara Cara orange
• 1/2 small red onion, thinly sliced
• 4–5 cups mixed greens
• 1/3 cup walnuts
• 3–4 ounces goat cheese, crumbled

Optional:

• sprinkle granola for crunch

Dressing

• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon raw honey
• sea salt
• black pepper

Directions

If needed, roast the beets at 400 degrees for 45–60 minutes until tender.

Allow them to cool, then peel and slice or cube.

In a small bowl or jar, whisk together the Dijon mustard, olive oil, red wine vinegar, honey, salt, and pepper until smooth and creamy.

Arrange the mixed greens onto a large platter or individual bowls.

Layer the beets, orange slices, red onion, walnuts, and goat cheese over the greens.

Drizzle generously with dressing.

Finish with optional granola for extra crunch and texture.

Serve immediately while everything is fresh and vibrant.

Glow Note

I love salads like this because they feel both grounding and refreshing at the same time.

Bright citrus. Earthy beets. Creamy cheese. Crunchy walnuts.

A little reminder that eating well can still feel deeply beautiful and satisfying.

Love + Eat Well,
Natalie

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

A cozy blender pancake recipe from Natalie’s kitchen — naturally sweetened with banana, made with wholesome ingredients, and simple enough for even non-pancake people to love.

Okay…I might be the odd one out here, but pancakes have never really been my thing.

I know. Gasp.

Mitch absolutely loves them though, so over the years I started looking for versions that felt a little more aligned with the way we eat now — simple ingredients, nourishing, easy to digest, and not loaded with overly processed stuff.

And honestly? These completely changed my mind.

They’re soft, cozy, lightly sweet from banana, and ridiculously easy to make.

The kind of breakfast recipe that feels manageable even on slower mornings when you do not feel like pulling out twelve ingredients and dirtying every bowl in the kitchen.

Everything goes straight into the blender.

Exactly my kind of recipe.

Why We Love It

Bananas

Naturally sweet while adding potassium and creamy texture without needing refined sugar.

Sprouted Oats

A nourishing source of fiber that helps support digestion and steady energy throughout the morning.

Hemp Seeds

Rich in healthy fats and plant protein that help make these pancakes more satisfying and balanced.

Simple Ingredients

One of my favorite reminders that comfort food can still be made with wholesome ingredients that genuinely make you feel good afterward.

Ingredients

• 2 organic bananas
• 2 pastured organic eggs
• 1 cup sprouted organic oats
• 3 tablespoons raw hemp seeds
• 2 tablespoons almond yogurt
• 1 teaspoon baking soda
• cinnamon
• splash vanilla
• coconut oil for cooking

For Serving

• grass-fed ghee
• real maple syrup

Optional toppings:

• berries
• almond butter
• chopped walnuts
• extra cinnamon

Directions

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

Heat a skillet over medium heat with coconut oil.

Pour about 1/4 cup of batter into the pan for each pancake.

Once bubbles begin forming around the edges and the pancakes look set, carefully flip and cook the other side until golden.

Serve warm with ghee, maple syrup, and your favorite toppings.

Glow Note

I love recipes like this because they make homemade breakfasts feel approachable instead of complicated.

Warm pancakes. Coffee brewing. Slow mornings at home.

Honestly one of the coziest little rituals there is.

Love + Eat Well,
Natalie

A warm comforting recipe from Natalie’s kitchen — soft cinnamon apples slowly simmered with butter and sea salt into one of the simplest little rituals for cozy everyday nourishment.

Sometimes the most nourishing recipes are also the simplest.

A few apples. Butter. Cinnamon. Gentle heat.

That’s it.

Stewed apples have quietly become one of my favorite cozy wellness habits during colder months because they feel comforting, grounding, and incredibly easy on digestion.

Soft warm apples simmered slowly until they melt into their own naturally sweet syrup somehow feel both nostalgic and healing at the same time.

I especially love them spooned over oatmeal, yogurt, or eaten warm straight from the pot.

Simple food always seems to hit the deepest.

Why We Love It

Apples

Rich in pectin, a gentle prebiotic fiber that helps support healthy digestion and beneficial gut bacteria.

Cinnamon

A warming spice traditionally loved for helping support balance, circulation, and digestion.

Butter or Ghee

Healthy fats help make the apples deeply satisfying while adding richness and comfort.

Easy Digestion

Cooking apples makes them softer and easier for many people to digest while still delivering beautiful nourishment.

Ingredients

• 4 medium apples
• 2 tablespoons butter or ghee
• 1 teaspoon cinnamon
• pinch sea salt
• 1/4 cup water

Optional:

• drizzle raw honey
• chopped walnuts
• yogurt
• oatmeal
• granola

Directions

Wash, core, and chop the apples into bite-sized pieces.

Peeling is optional.

In a medium saucepan over medium heat, melt the butter.

Add the apples, cinnamon, sea salt, and water.

Stir until the apples are evenly coated.

Cover and simmer gently for about 8–10 minutes, stirring occasionally, until the apples become soft and syrupy.

Taste and adjust cinnamon if desired.

Serve warm on their own or spooned over yogurt or oatmeal.

Store leftovers in the refrigerator for several days.

Glow Note

This is one of those quiet little recipes that feels more like self-care than cooking.

Warm cinnamon. Soft apples. Slow mornings.

The kind of nourishment that gently reminds you to take care of yourself in simple ways.

Love + Eat Well,
Natalie

A quiet little healing soup from Natalie’s kitchen — warming pears, goji berries, jujubes, and gentle spices simmered together into a nourishing bowl inspired by traditional seasonal wisdom.

As the weather turns cooler and the air begins losing its humidity, I always notice my body craving softer, warmer foods.

Slower meals. Warm drinks. Simple recipes that feel comforting and restorative from the inside out.

This gentle pear soup is one of those recipes.

Inspired by traditional Chinese medicine, it’s beautifully simple while still feeling deeply nourishing.

Soft simmered pears. Sweet goji berries. Warming cinnamon. Little red jujubes floating in a lightly sweet broth.

The kind of recipe that feels calming before you even take the first bite.

And honestly…sometimes those are the meals our bodies need most.

Why We Love It

Asian Pears

Naturally hydrating and rich in vitamin C, helping support healthy glowing skin and overall nourishment during colder months.

Goji Berries

Packed with antioxidants and nutrients traditionally loved for supporting radiance and vitality.

Jujubes (Red Dates)

Used in traditional wellness practices to help support circulation, nourishment, and overall balance.

Cinnamon + Honey

Warming ingredients that bring comfort, depth, and gentle sweetness while making the soup feel cozy and grounding.

Ingredients

• 1 Asian pear
• 3 jujube dates
• small handful goji berries
• water to cover

Optional:

• cinnamon stick
• drizzle raw honey
• tiny pinch sea salt

Directions

Wash the pear thoroughly and cut into quarters or smaller pieces.

There’s no need to peel it — the skin adds beautiful texture and nutrients.

Add the pear, jujube dates, and goji berries to a small pot.

Pour in enough water to cover the ingredients.

If using, add a cinnamon stick.

Bring to a gentle boil, then reduce heat and simmer for about 15 minutes until the pear softens and the broth becomes lightly fragrant and golden.

Finish with a drizzle of raw honey and a tiny pinch of sea salt if desired.

Serve warm and enjoy both the broth and softened fruit.

Glow Note

This is one of those recipes that feels less like a meal and more like a quiet act of care.

Warm steam. Soft fruit. Slow moments.

The kind of nourishment that gently reminds you to slow down a little this season.

Love + Eat Well,
Natalie

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