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.
Soft gluten-free strawberry muffins from Natalie’s kitchen — lightly sweetened almond flour muffins topped with a creamy strawberry yogurt icing.
These little strawberry muffins are exactly my kind of baking.
Minimal mess. Simple ingredients. No complicated steps. And somehow they still turn out feeling special.
Soft, lightly sweet, packed with fresh strawberries, and topped with the dreamiest creamy yogurt icing that makes them feel like a little bakery treat without being overly heavy.
Perfect with coffee, slow mornings, afternoon snacks, or honestly standing in the kitchen eating one while they’re still warm.
No judgment here.
Creates a soft tender texture while adding healthy fats and protein.
Packed with vitamin C and antioxidants that help support healthy glowing skin.
Adds creaminess and protein while creating a lighter frosting-style topping.
Adds gentle natural sweetness without overpowering the fresh strawberries.
The kind of recipe that feels homemade without taking over your entire kitchen.
Preheat oven to 350 degrees.
In a bowl whisk the eggs well.
Add the maple syrup and vanilla and mix together.
Add the almond flour, coconut flour, baking powder, lemon juice, and salt.
Mix until combined.
Fold in the chopped strawberries gently.
Fill muffin cups about 3/4 full.
Bake for 15–20 minutes until the tops begin turning lightly golden.
Allow to cool slightly before icing.
Blend everything together until smooth and creamy using an immersion blender or blender cup.
Drizzle over the muffins before serving.
I love recipes like this because they feel cozy and homemade without requiring a full afternoon in the kitchen.
Simple ingredients. Fresh berries. Warm coffee nearby.
Honestly that’s enough to make a day feel special.
Love + Eat Well,
Natalie
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.
Adds healthy fats and protein that help make these cookies more satisfying.
A grain-free flour alternative that keeps the cookies soft and tender.
Natural sweeteners that create gentle sweetness without relying heavily on refined sugars.
Adds bright fruity flavor and that classic PB + J nostalgia.
Adds richness and moisture while keeping the texture soft and dreamy.
Makes approximately 20 cookies
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.
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.
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