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.

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

Veggie Spring Rolls with Almond Dipping sauce

Veggie Spring Rolls with Almond Dipping sauce

Fresh colorful spring rolls from Natalie’s kitchen — crunchy vegetables, creamy avocado, fresh herbs, and a rich almond dipping sauce wrapped up into the ultimate glow-food meal or snack.

These spring rolls feel like edible sunshine.

Fresh crunchy vegetables, creamy avocado, herbs, colorful wraps, and that almond dipping sauce…

Honestly the sauce alone could make you eat an entire platter.

We make these constantly in warmer weather because they feel so fresh, hydrating, and light while still being incredibly satisfying.

And one of my favorite things about them is how customizable they are.

Use whatever wrap you love.
Use whatever vegetables you have.
Make every roll different.

There are no spring roll rules around here.

Why We Love Them

Raw Colorful Vegetables

Packed with antioxidants, hydration, fiber, and nutrients that help support healthy glowing skin.

Avocado

Healthy fats help keep the rolls satisfying while supporting skin hydration.

Fresh Herbs

Cilantro and sprouts add brightness and extra nourishment.

Almond Butter Sauce

Creamy rich healthy fats balanced with tangy salty umami flavor.

Meal Prep Friendly

Perfect for prepping ahead and grabbing throughout the week.

Ingredients for the Rolls

Wrap Options

Choose your favorite:

  • collard greens
  • Swiss chard
  • red kale leaves
  • organic brown rice wraps
  • sprouted grain wraps
  • coconut wraps

Fillings

  • carrots sliced thin
  • red pepper sliced thin
  • cucumber sliced thin
  • red or green onion
  • shredded red cabbage
  • radish sprouts
  • avocado
  • spinach
  • cilantro

Directions

Slice all vegetables into thin strips.

Prepare your wraps according to package directions if needed.

Layer vegetables and avocado into the center of each wrap.

Avoid overfilling so the rolls stay tight and easy to roll.

Roll tightly and set aside.

Serve immediately or refrigerate until ready to enjoy.

Almond Dipping Sauce

Ingredients

  • 1/2 cup raw almond butter
  • 2 tablespoons coconut aminos
  • 1 garlic clove
  • 2 tablespoons coconut vinegar
  • few dashes fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger
  • pinch chili flakes

Optional:

  • sriracha
  • lime juice
  • extra sesame oil

Directions

Add all ingredients to a blender.

Blend until smooth and creamy.

Taste and adjust flavors as desired.

Serve alongside spring rolls or drizzle onto salads and bowls.

Pro Tip

The brown rice wraps can be a little tricky at first.

Don’t panic.

The first few may look questionable but suddenly your hands figure it out and you’ll be rolling them nonstop.

Glow Note

I love recipes like this because they feel fresh, colorful, nourishing, and genuinely fun to eat.

Big crunchy texture. Bright flavors. Lots of beautiful plants.

That’s my kind of meal.

Love + Eat Well,
Natalie