Feed Your Glow
Nourishing recipes, glow foods, and slower living inspiration from Natalie’s kitchen.
Nourishing recipes, glow foods, and slower living inspiration from Natalie’s kitchen.
A simple way to turn garden vegetables into something everyone reaches for.
There are certain recipes that start as a way to use what’s in the refrigerator and quickly become favorites. These zucchini fritters were one of those happy surprises.
Made with fresh zucchini, shredded cabbage, eggs, almond flour, and a handful of pantry spices, they’re crispy around the edges, tender in the center, and packed with flavor. We love serving them warm with a dollop of lemony Greek yogurt and fresh basil from the garden.
They’re simple enough for a weekday lunch, beautiful enough for brunch with friends, and nourishing enough to make you feel good long after the meal is over.
Ingredients
For the Fritters
For Cooking
Lemon Basil Yogurt
Instructions
Why It’s Glow Food
These fritters are packed with ingredients that nourish from the inside out.
Zucchini and cabbage provide fiber, antioxidants, and phytonutrients that support digestion and overall wellness. Eggs contribute high-quality protein, while almond flour offers healthy fats and nutrients that help keep blood sugar balanced. Greek yogurt adds additional protein and beneficial probiotics, supporting a healthy gut—one of our favorite foundations for vibrant skin and wellness.
Fresh basil and lemon brighten the dish while providing antioxidants and fresh flavor that makes healthy eating feel anything but boring.
Easy Swaps
Add More Protein
Make Them Dairy-Free
Boost the Veggies
Herb Variations
For Extra Crunch
These are best enjoyed warm, preferably outdoors on a sunny afternoon with people you love around the table.
Love + Eat Well,
by natalie
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.
Packed with antioxidants, hydration, fiber, and nutrients that help support healthy glowing skin.
Healthy fats help keep the rolls satisfying while supporting skin hydration.
Cilantro and sprouts add brightness and extra nourishment.
Creamy rich healthy fats balanced with tangy salty umami flavor.
Perfect for prepping ahead and grabbing throughout the week.
Choose your favorite:
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.
Optional:
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.
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.
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
Crunchy gluten-free taquitos from Natalie’s kitchen — crispy coconut wraps filled with salami and creamy cheese, pan-crisped in garlic ghee and dipped into a spicy sweet sauce.
My husband thinks these should simply be called “awesomeness.”
Honestly?
He’s not wrong.
These little taquitos are crunchy, creamy, salty, crispy, spicy, and wildly addictive dipped into that sweet smoky sauce.
The best part is how ridiculously easy they are to make.
Minimal ingredients.
Minimal cleanup.
Maximum flavor.
Exactly my kind of cooking.
And while this version uses salami and yogurt cheese, you can absolutely make these your own depending on what’s in the fridge.
I already know taco meat with avocado dip is happening next.
Crispy cassava and coconut wraps that fry up beautifully golden and crunchy.
Creamy tangy flavor with live cultures and less heaviness than traditional cheese.
Adds rich buttery flavor and incredible crispiness.
Perfect for parties, lunches, snacks, or those nights when you want something fun without cooking an entire meal.
Optional fillings:
Heat a skillet over medium heat with garlic ghee.
Warm the wraps slightly to make rolling easier.
Place cheese and salami inside each wrap and roll tightly.
Place seam-side down into the skillet.
Cook until golden and crispy on all sides.
Serve immediately while warm and crunchy.
Mix everything together in a small bowl until smooth and creamy.
Serve alongside the taquitos for dipping.
Also wildly good with raw veggies.
We served these with crunchy pickle slices and honestly it felt like a tiny little kitchen party for two.
I love recipes like this because they prove nourishing food can still feel playful, cozy, and fun.
Good ingredients. Big flavor. Crispy edges.
That’s usually all it takes.
Love + Eat Well,
Natalie