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

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

Fresh. Creamy. Citrusy. Crisp.

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

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

Every bite feels fresh and balanced without being heavy.

And the best part?

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

Why We Love It

Red Butter Lettuce

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

Tangerine + Orange

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

Buffalo Mozzarella

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

Avocado

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

Quinoa + Pistachios

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

Broccoli Micro Greens

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

Ingredients

Salad

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

Champagne-Orange Dressing

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

Directions

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

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

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

Season with sea salt and freshly cracked pepper.

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

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

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

Spoon the pistachio quinoa over the salad.

Drizzle with the champagne-orange dressing.

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

Serve immediately.

Easy Swaps

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

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

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

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

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

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

Glow Note

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

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

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

Love + Eat Well,
Natalie

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

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

Ingredients

Salad

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

Dressing

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

Directions

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

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

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

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

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

Natalie’s Notes

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

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

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

Love + Eat Well,

Natalie

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

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

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

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

Why We Love It

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

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

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

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

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

Simple Fresh Crab Cakes

Ingredients

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

Instructions

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

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

Shape into 6 to 8 small patties.

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

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

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

Transfer to a plate and serve warm.

Lemon Yogurt Dip

Ingredients

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

Instructions

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

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

Chill until ready to serve.

Natalie’s Favorite Way To Serve It

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

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

Glow Note

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

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

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

Love + Eat Well,
Natalie

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

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

Maybe it’s the soft sweetness of honey.

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

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

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

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

What You’ll Need

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

Optional Glow Additions

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

To Make

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

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

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

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

Then slow down long enough to actually enjoy it.

Easy Swaps

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

A Note from Natalie

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

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

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

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

Sometimes it is just something warm in your hands.

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

Love + Eat Well,

Natalie — The Skincare Chef

A Glow Food Side Dish for Backyard Gatherings

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

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

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

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

Ingredients

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

Lemon-Lime Dressing

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

Directions

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

Serves 6–8 as a side dish.

Easy Swaps

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

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

Why It’s Glow Food

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

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

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

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

Gather, nourish, glow.

Love + Eat Well,

Natalie

A bright, creamy green smoothie from my kitchen — naturally sweet, mineral-rich, and finished with a little lemon that makes everything taste cleaner and more alive.

Simple ingredients. A soft reset. The kind of glow food you can sip.

Why We Love It

Spinach  
Mineral-rich greens that support gentle daily detox pathways and that “clearer skin” feeling from within.

Lemon (Yes, with the rind)  
A burst of vitamin C to support collagen + brightness — and the rind adds a fresh, aromatic lift that makes this smoothie taste like sunshine.

Chia Seeds  
Fiber + omega-3s to support digestion, balance blood sugar, and keep you feeling satisfied.

Coconut + Coconut Milk  
Healthy fats to nourish the skin barrier and make the whole thing creamy and grounding.

Dates + Banana  
Nature’s sweetness — plus potassium and quick energy that still feels steady.

Ingredients
- 1 banana  
- 6 ice cubes (about a handful)  
- 1 slice lemon, with rind (seeded, well-washed)  
- 1 tsp chia seeds  
- 1 Tbsp dried coconut (unsweetened)  
- 3 dried pitted dates  
- 1 large handful spinach  
- Coconut milk, to blend (start with 1 cup)

Directions
Add coconut milk to the blender first, then layer in spinach, banana, dates, lemon slice, chia, coconut, and ice. Blend until completely smooth and creamy. Add a splash more coconut milk if you want it looser, or a few extra cubes of ice if you want it thicker.

Easy Swaps
- No coconut milk? Use filtered water + a spoonful of coconut yogurt (or plain Greek yogurt if you do dairy).  
- No dates? Add 1–2 teaspoons maple syrup or honey, then adjust to taste.  
- Want it thicker? Freeze the banana and use fewer ice cubes.  
- Spinach swap: baby kale works beautifully (slightly more earthy, just as nourishing).  
- Want more protein? Add a scoop of collagen peptides or a spoonful of hemp hearts.

Glow Note
This is one of my favorite kinds of recipes — quick, real, and quietly powerful.  
No rules. No perfection. Just whole ingredients blended together beautifully.

Love + Eat Well,  
Natalie

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 quick refreshing frozen treat from Natalie’s kitchen — frozen berries, kombucha, citrus, and optional ginger blended into the easiest glow-food sorbet.

This little sorbet feels almost too easy to count as a recipe.

But honestly?

Those are usually the best ones.

Cold, fruity, refreshing, lightly tangy from the kombucha, and perfect when you want something sweet without feeling overly heavy afterward.

I especially love this when my throat feels scratchy or I just want something icy and refreshing after dinner.

And somehow it always feels a little fancy served in a pretty glass.

Minimal effort. Maximum charm.

Why We Love It

Kombucha

Adds brightness and probiotics while helping support gut balance.

Frozen Berries

Packed with antioxidants and vitamin C that help support healthy glowing skin.

Lemon or Lime

Fresh citrus brightens the flavor and adds extra freshness.

Ginger

Optional but wonderful for adding warmth and a little spicy bite.

Coconut Milk

Turns it extra creamy and indulgent if you drizzle some over the top.

Ingredients

• kombucha
• frozen berries
• splash lemon or lime juice

Optional:

• ginger juice
• full-fat coconut milk
• fresh mint
• extra berries

Directions

Add frozen berries to a blender.

Pour in just enough kombucha to blend smoothly while keeping a thick sorbet-like consistency.

Add citrus juice and ginger juice if using.

Blend until thick, creamy, and smooth.

Serve immediately in chilled glasses or bowls.

Optional: drizzle with full-fat coconut milk for an extra creamy finish.

Natalie’s Favorite Version

Frozen strawberries + lime juice + a tiny splash of ginger.

Simple and so refreshing.

Glow Note

I love recipes like this because they make nourishing ingredients feel playful and fun.

A little frozen treat. A little glow support. A little kitchen magic in five minutes.

That’s my kind of dessert.

Love + Eat Well,
Natalie