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.

Crispy Zucchini & Cabbage Fritters with Lemon Basil Yogurt

Crispy Zucchini & Cabbage Fritters with Lemon Basil Yogurt

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

  • 2 medium zucchini, shredded
  • 2 cups shredded green cabbage
  • 2 large eggs
  • ½ cup almond flour
  • 2 cloves garlic, minced
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon red chili flakes
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For Cooking

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon grass-fed butter

Lemon Basil Yogurt

  • 1 cup plain Greek yogurt
  • Juice of ½ lemon
  • Fresh basil, thinly sliced
  • Pinch of sea salt

Instructions

  1. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  2. In a large bowl, combine zucchini, cabbage, eggs, almond flour, garlic, garlic powder, onion powder, chili flakes, sea salt, and pepper.
  3. Mix until fully combined.
  4. Heat olive oil and butter in a large skillet over medium heat.
  5. Scoop about ¼ cup of mixture for each fritter and gently flatten in the pan.
  6. Cook for 3–4 minutes per side, until golden brown and crisp.
  7. Transfer to a paper towel-lined plate while finishing the remaining fritters.
  8. In a small bowl, stir together Greek yogurt, lemon juice, basil, and a pinch of sea salt.
  9. Serve warm with the lemon basil yogurt spooned over the top or alongside for dipping.

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

  • Stir in crumbled feta.
  • Top with smoked salmon.
  • Serve alongside grilled chicken.

Make Them Dairy-Free

  • Use avocado oil instead of butter.
  • Serve with a dairy-free yogurt alternative.

Boost the Veggies

  • Add shredded carrots.
  • Mix in chopped spinach.
  • Add finely diced scallions.

Herb Variations

  • Fresh dill
  • Chives
  • Parsley
  • Mint

For Extra Crunch

  • Sprinkle with toasted pumpkin seeds before serving.

These are best enjoyed warm, preferably outdoors on a sunny afternoon with people you love around the table.

 

Love + Eat Well,

by 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

East West Taquitos

East West Taquitos

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.

Why We Love Them

Siete Wraps

Crispy cassava and coconut wraps that fry up beautifully golden and crunchy.

Yogurt Cheese

Creamy tangy flavor with live cultures and less heaviness than traditional cheese.

Garlic Ghee

Adds rich buttery flavor and incredible crispiness.

Quick + Flexible

Perfect for parties, lunches, snacks, or those nights when you want something fun without cooking an entire meal.

Ingredients

Taquitos

  • cassava + coconut wraps
  • uncured salami
  • yogurt cheese or dairy-free cheese
  • garlic ghee

Optional fillings:

  • taco meat
  • shredded chicken
  • avocado
  • jalapeño almond cheese
  • sautéed vegetables

Directions

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.

Spicy Sweet Dipping Sauce

Ingredients

  • 2 tablespoons harissa avocado mayo
  • 1 teaspoon raw honey
  • 1 teaspoon coconut vinegar

Directions

Mix everything together in a small bowl until smooth and creamy.

Serve alongside the taquitos for dipping.

Also wildly good with raw veggies.

Natalie’s Favorite Pairing

We served these with crunchy pickle slices and honestly it felt like a tiny little kitchen party for two.

Glow Note

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