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 simple little skillet dish from Natalie’s kitchen — sweet peas, crispy prosciutto, parmesan, and lemon layered together into one of those recipes that somehow tastes far fancier than the effort it takes.

If there’s one flavor combination that feels completely meant to be together, it’s peas and prosciutto.

Sweet tender peas. Crispy salty prosciutto. Fresh parmesan melting slightly into everything. Bright lemon over the top.

Simple ingredients that somehow create something incredibly satisfying.

This is one of those recipes that comes together in minutes but feels special enough to serve for dinner guests.

Although honestly…if your name is Natalie, there’s a very good chance you’ll just eat the entire bowl for dinner standing at the kitchen counter.

No judgment here.

Sometimes the side dish completely steals the show.

Why We Love It

Peas

Tiny green powerhouses packed with vitamin C, fiber, and antioxidants that help support healthy skin and collagen production.

Extra Virgin Olive Oil

Healthy fats help nourish the skin barrier while adding richness and silky texture to the dish.

Parmesan

Adds savory depth and comfort while helping simple ingredients feel elevated and satisfying.

Simple Real Ingredients

One of the best reminders that nourishing food does not need to be complicated to feel special.

Ingredients

• 2 cups fresh or frozen peas
• 4–6 slices prosciutto, chopped or torn
• 2 tablespoons butter or extra-virgin olive oil
• sea salt
• fresh cracked black pepper
• juice of 1/2 lemon
• 1/3–1/2 cup freshly grated parmesan cheese

Optional:

• pinch red pepper flakes
• extra parmesan for serving
• drizzle olive oil

Directions

Heat a large skillet over medium heat.

Add the prosciutto and cook for several minutes until crisp and the fat has rendered.

Remove the prosciutto using a slotted spoon and set aside, leaving the flavorful drippings in the pan.

Add the butter, olive oil, or a mixture of both.

Once melted and warm, add the peas and season with salt and pepper.

Cook for 4–6 minutes until the peas are bright green, tender, and beginning to blister slightly.

Remove from heat and squeeze over the fresh lemon juice.

Stir in most of the parmesan and crispy prosciutto, allowing the residual heat to melt the cheese slightly into the peas.

Transfer to a serving bowl and finish with extra parmesan, black pepper, and olive oil if desired.

Serve warm.

Glow Note

I love recipes like this because they prove simple food can still feel deeply comforting and beautiful.

Just a few fresh ingredients layered together thoughtfully.

Honestly one of my favorite kinds of cooking.

Love + Eat Well,
Natalie

A cozy crowd-pleasing dinner from Natalie’s kitchen — layered sweet potato nachos piled high with melty cheddar, spicy chorizo, creamy avocado, crunchy slaw, and all the vibrant toppings that make healthy food feel deeply satisfying.

Who says nachos can’t be glow food?

These are the kind of nachos that somehow feel indulgent and nourishing at the same time.

Crispy sweet potato chips. Melty sharp cheddar. Warm smoky chorizo. Creamy avocado. Crunchy cabbage. Tangy kimchi tucked into the corners.

Every bite has a little bit of everything.

I love recipes like this because they remind people healthy eating does not need to feel restrictive or boring to support your body beautifully.

Sometimes nourishment looks like giant loaded nachos shared around the kitchen island with people you love.

Honestly my favorite kind of meal.

Why We Love It

Sweet Potato Chips

Rich in beta-carotene, which helps support healthy skin renewal and that natural glow from within.

Avocado + Olive Oil

Healthy fats help nourish the skin barrier while making meals deeply satisfying and balanced.

Black Beans + Bone Broth

Fiber, protein, and collagen-rich broth help support gut health and overall nourishment.

Kimchi + Fresh Vegetables

Fresh crunchy vegetables and probiotic-rich toppings help support digestion, balance, and vibrant skin.

Real Ingredients

A reminder that comfort food can absolutely still be made with nourishing whole ingredients.

Ingredients

Base

• 1 large bag sweet potato chips
• 8–10 ounces raw cheddar cheese, freshly shredded

Chorizo + Beans

• 1 pound chorizo sausage
• 1–2 teaspoons taco or chorizo seasoning
• 2 cans black beans, drained and rinsed
• 1 small onion, diced
• 3–4 garlic cloves, minced
• 1 small can diced green chilis
• 1 teaspoon cumin
• sea salt
• black pepper
• 1/2–3/4 cup bone broth

Fresh Toppings

• 2 ripe avocados
• 2–3 Roma tomatoes
• 1/2 red onion
• 1 orange bell pepper
• sliced black olives
• pickled jalapeños
• shredded cabbage or slaw mix
• full-fat sour cream
• spicy kimchi
• hot sauce

Optional Garnishes

• fresh cilantro
• lime wedges
• microgreens

Directions

Preheat the oven to 375 degrees.

In a skillet over medium heat, cook the chorizo until browned and crumbly.

Add the onion and garlic and sauté until softened.

Stir in the seasoning, black beans, green chilis, cumin, salt, pepper, and bone broth.

Simmer gently for about 8–10 minutes until the mixture thickens slightly and the flavors meld together.

On a large sheet pan, layer half the sweet potato chips and half the shredded cheddar.

Repeat with another layer of chips and cheese.

Bake for 8–10 minutes until the cheese becomes melted and bubbly.

Remove from the oven and spoon over the warm chorizo and bean mixture.

Top with tomatoes, red onion, orange pepper, olives, jalapeños, avocado, cabbage, and dollops of sour cream.

Tuck spoonfuls of kimchi around the edges and finish with hot sauce, cilantro, and lime if desired.

Serve immediately while warm and melty.

Glow Note

I love recipes like this because they prove healthy eating can still feel fun, comforting, messy, and full of flavor.

No perfection.
No deprivation.
Just real ingredients layered together beautifully.

Exactly the kind of food meant to be shared.

Love + Eat Well,
Natalie

A warm comforting recipe from Natalie’s kitchen — soft cinnamon apples slowly simmered with butter and sea salt into one of the simplest little rituals for cozy everyday nourishment.

Sometimes the most nourishing recipes are also the simplest.

A few apples. Butter. Cinnamon. Gentle heat.

That’s it.

Stewed apples have quietly become one of my favorite cozy wellness habits during colder months because they feel comforting, grounding, and incredibly easy on digestion.

Soft warm apples simmered slowly until they melt into their own naturally sweet syrup somehow feel both nostalgic and healing at the same time.

I especially love them spooned over oatmeal, yogurt, or eaten warm straight from the pot.

Simple food always seems to hit the deepest.

Why We Love It

Apples

Rich in pectin, a gentle prebiotic fiber that helps support healthy digestion and beneficial gut bacteria.

Cinnamon

A warming spice traditionally loved for helping support balance, circulation, and digestion.

Butter or Ghee

Healthy fats help make the apples deeply satisfying while adding richness and comfort.

Easy Digestion

Cooking apples makes them softer and easier for many people to digest while still delivering beautiful nourishment.

Ingredients

• 4 medium apples
• 2 tablespoons butter or ghee
• 1 teaspoon cinnamon
• pinch sea salt
• 1/4 cup water

Optional:

• drizzle raw honey
• chopped walnuts
• yogurt
• oatmeal
• granola

Directions

Wash, core, and chop the apples into bite-sized pieces.

Peeling is optional.

In a medium saucepan over medium heat, melt the butter.

Add the apples, cinnamon, sea salt, and water.

Stir until the apples are evenly coated.

Cover and simmer gently for about 8–10 minutes, stirring occasionally, until the apples become soft and syrupy.

Taste and adjust cinnamon if desired.

Serve warm on their own or spooned over yogurt or oatmeal.

Store leftovers in the refrigerator for several days.

Glow Note

This is one of those quiet little recipes that feels more like self-care than cooking.

Warm cinnamon. Soft apples. Slow mornings.

The kind of nourishment that gently reminds you to take care of yourself in simple ways.

Love + Eat Well,
Natalie

A comforting family-style soup from Natalie’s kitchen — rich tomato broth, tender lasagna noodles, savory sausage, creamy ricotta, and all the cozy flavor of lasagna without the heaviness.

Our family loves lasagna.

But honestly? Some nights I want all those cozy comforting flavors without the layering, baking, and heaviness of a traditional pan of lasagna.

That’s where this soup comes in.

It has everything we love about classic lasagna — rich tomato broth, Italian herbs, savory sausage, creamy ricotta, tender noodles — but somehow feels lighter, easier, and even cozier served in big warm bowls.

This is one of those recipes that makes the whole house smell incredible while it simmers.

The kind of dinner everyone wanders into the kitchen asking about before it’s even done.

And honestly…the leftovers might be even better the next day.

Why We Love It

Bone Broth + Quality Proteins

Grass-fed beef, pastured sausage, and nourishing broth make this deeply satisfying while supporting overall nourishment.

Herbs + Garlic

Classic Italian flavors that bring warmth, comfort, and richness to the soup naturally.

Almond Ricotta

Creates that creamy silky lasagna texture without making the soup overly heavy.

Comfort Without Overcomplication

All the cozy nostalgic flavor of lasagna in a simpler more approachable weeknight version.

Ingredients

• 1 pound grass-fed beef
• 1 pound pastured pork sausage
• 1 medium yellow onion, chopped
• 2–3 small carrots, chopped
• 3–4 garlic cloves, chopped
• 2 tablespoons grass-fed butter
• 1–2 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 quart grass-fed beef broth
• 24 ounces canned tomatoes or sauce
• 8 ounces almond ricotta
• 9 ounces almond lasagna sheets

Seasoning Blend

• 1/2 teaspoon fennel seed
• dried chili flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• sea salt
• black pepper

Optional:

• parmesan cheese
• parmesan rind
• fresh basil

Directions

In a large stock pot, heat the butter and olive oil over medium heat.

Add the onion, carrots, and garlic. Season lightly with salt and pepper and sauté until softened and fragrant.

Stir in the tomato paste and cook for another minute to deepen the flavor.

Add the broth, tomatoes, and half the seasoning mixture.

Bring to a gentle simmer.

Meanwhile, brown the beef and sausage in a skillet with the remaining seasoning blend.

Add the cooked meat mixture to the soup pot.

Allow the soup to simmer gently for awhile — the longer it cooks, the deeper the flavor becomes.

When ready to serve, cut the thawed lasagna sheets into bite-sized squares and stir them into the soup.

Cook for about 15 minutes until tender.

Lastly, stir in the almond ricotta until melted and creamy throughout the soup.

Serve warm topped with parmesan if desired.

Glow Note

This is one of those meals that instantly makes the kitchen feel like home.

Big bowls. Cozy steam. Bread on the side. Everyone gathering around naturally.

Always my favorite kind of dinner.

Love + Eat Well,
Natalie

A flavorful protein-packed lunch from Natalie’s kitchen — creamy tuna salad layered with warming curry spices, crunchy vegetables, sweet raisins, and bright fresh herbs.

This is one of those recipes that surprises people every single time.

Because yes…it’s technically tuna salad.

But once you add curry, crunchy vegetables, fresh lemon, cilantro, and little bites of sweetness from raisins, it becomes something completely different.

Bright. Creamy. Savory. Slightly sweet. Packed with flavor.

It’s one of my favorite easy lunches because it comes together quickly, keeps well in the fridge, and somehow tastes even better after the flavors sit together awhile.

And honestly? We make this constantly.

Especially during busy weeks when I want something nourishing already waiting in the fridge.

Why We Love It

Tuna

A wonderful source of protein and healthy fats that help support energy, satiety, and overall nourishment.

Curry Powder

Warming spices rich in antioxidants that bring depth, flavor, and anti-inflammatory benefits.

Crunchy Fresh Vegetables

Celery, onion, and pepper add freshness, texture, and vibrant flavor to every bite.

Healthy Fats

Avocado oil mayo helps create that creamy comforting texture while supporting balanced nourishment.

Ingredients

• 2 jars tuna, drained
• 1/2 cup mayonnaise
• 1 tablespoon curry powder
• 1/4 cup red onion, diced
• 1/4 cup celery, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup raisins
• squeeze fresh lemon juice
• sea salt
• black pepper
• fresh cilantro

Natalie’s favorites:

• pole-caught mercury-tested tuna
• organic ingredients whenever possible
• Chosen Foods avocado oil mayo

Directions

Add the drained tuna to a large mixing bowl.

Add the mayonnaise, curry powder, red onion, celery, red bell pepper, raisins, lemon juice, salt, and pepper.

Mix well until evenly combined.

Taste and adjust seasoning if needed.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Before serving, top with fresh chopped cilantro.

Serving Ideas

• spooned into lettuce wraps
• layered onto sourdough toast
• stuffed into wraps
• scooped with crackers
• over fresh greens
• tucked into cucumbers or bell peppers

Glow Note

I love recipes like this because they prove healthy lunches do not need to feel boring or repetitive.

Big flavor. Simple ingredients. Minimal effort.

Exactly the kind of food that keeps nourishing easier during busy weeks.

Love + Eat Well,
Natalie

A rich creamy comfort-food recipe from Natalie’s kitchen — silky cauliflower Alfredo blended with cashews, garlic, lemon, and nutritional yeast for the ultimate cozy glow-food pasta night.

I’m not vegan.

But I absolutely love a good vegan recipe when it’s done really well.

And this Alfredo?

Honestly mind blowing.

Creamy, rich, comforting, garlicky…everything you want Alfredo sauce to be without feeling overly heavy afterward.

The cauliflower completely disappears into the sauce while creating that silky texture every good Alfredo needs.

And paired with soaked cashews, garlic, lemon, and nutritional yeast, the flavor becomes unbelievably creamy and satisfying.

We’ve served this over pasta, spaghetti squash, roasted vegetables, zucchini noodles…and honestly it works beautifully every single way.

Also incredibly good tossed with chicken or shrimp if that’s your thing.

Point is — you absolutely do not need to follow a specific food label to enjoy recipes like this.

Real nourishing food is for everyone.

Why We Love It

Cauliflower

Packed with nutrients and fiber while creating an incredibly creamy texture naturally.

Cashews

Healthy fats help create richness while supporting balanced nourishing meals.

Garlic + Shallot

Bring bold comforting flavor and depth to the sauce naturally.

Nutritional Yeast

Adds cheesy savory flavor while keeping the recipe dairy-free.

Flexible Ingredients

Beautiful over pasta, vegetables, spaghetti squash, or proteins depending on what your body is craving.

Ingredients

• 1 cup raw cashews, soaked
• 1/2 cup nutritional yeast
• 9 ounces cauliflower, steamed
• 1/2 cup pure coconut milk
• 3–4 garlic cloves
• juice of 1/2 lemon
• 1 shallot
• 1 tablespoon Dijon mustard
• sea salt
• black pepper

Optional:

• broth if thinning
• crushed red pepper
• basil
• oregano
• chicken
• shrimp

Blender Method

Pour boiling water over the cashews and soak for about 20 minutes.

Drain well.

Steam the cauliflower until tender.

Add all ingredients to a blender and blend until completely smooth and creamy.

Adjust consistency with more coconut milk if needed.

Stovetop Method

Add all ingredients to a saucepan.

Bring to a gentle boil, then cover and simmer for about 15 minutes until the cauliflower becomes very tender.

You may need to add a splash of broth for consistency.

Blend using an immersion blender until smooth.

Serving Suggestions

Serve over:

• Italian noodles
• spaghetti squash
• roasted vegetables
• zucchini noodles

Top with cracked black pepper, chili flakes, basil, or oregano.

Glow Note

I love recipes like this because they prove comfort food can still feel deeply nourishing and balanced.

Creamy pasta nights absolutely still have a place around here.

Always will.

Love + Eat Well,
Natalie

A crispy little snack from Natalie’s kitchen — golden asparagus fries with crunchy edges, savory seasoning, and a creamy dairy-free ranch dip for dunking.

These are one of those recipes people never expect to love as much as they do.

Because honestly…who casually snacks on asparagus?

Apparently we do now.

Once roasted, the asparagus becomes tender inside with crispy golden edges from the almond flour and nutritional yeast coating.

Add a creamy ranch dip situation on the side and suddenly an entire tray disappears way faster than expected.

I usually make these as an afternoon snack or alongside dinner when we want something crunchy and comforting without feeling overly heavy.

Simple ingredients. Big flavor. Very addictive.

Why We Love It

Asparagus

Rich in antioxidants, fiber, and nutrients that help support digestion and overall wellness.

Nutritional Yeast

Adds that savory cheesy flavor while keeping the recipe dairy-free and deeply satisfying.

Almond Flour

Creates a golden crispy coating without traditional breadcrumbs.

Easy Healthy Snacking

One of my favorite ways to make vegetables feel fun, cozy, and snack-worthy.

Ingredients

Asparagus Fries

• 1 bunch fresh asparagus
• 1 egg
• 1/3 cup almond flour
• 1/4 cup nutritional yeast
• 1/2 teaspoon Himalayan salt
• 1/2 teaspoon onion powder
• pinch black pepper

Optional Dairy-Free Ranch Dip

• dairy-free mayo or yogurt
• garlic powder
• onion powder
• dried dill
• splash lemon juice
• sea salt
• black pepper

Directions

Preheat the oven to 425 degrees.

Trim the tough ends from the asparagus.

In a bowl, beat the egg and pour over the asparagus, tossing well to coat.

On a plate or shallow bowl, combine the almond flour, nutritional yeast, salt, onion powder, and pepper.

Shake excess egg from the asparagus and roll the spears in the almond flour mixture using your hands to coat evenly.

Line a baking sheet with parchment paper and arrange the asparagus in an even layer.

Bake for 20–30 minutes depending on your oven, until golden and crisp around the edges.

Serve warm with dairy-free ranch dip.

Glow Note

These are one of my favorite examples of how healthy food can still feel fun and comforting.

Crunchy. Salty. Dippable.

And honestly…the kind of snack that somehow disappears straight from the pan before it even makes it to the table.

Love + Eat Well,
Natalie

A fast flavorful noodle recipe from Natalie’s kitchen — silky noodles tossed in a sweet spicy chili sauce that comes together in minutes with pantry ingredients.

This is one of those dangerously easy recipes.

The kind you make once…and suddenly find yourself craving constantly.

Because honestly? The sauce is that good.

Sweet. Spicy. Salty. Slightly smoky. Cozy. Addictive.

And the entire meal basically comes together in the amount of time it takes to boil pasta.

Exactly my kind of dinner on busy nights.

We used egg noodles here, but honestly this works with almost anything.

Rice noodles. Ramen. Soba. Gluten-free pasta. Spaghetti.

The noodles really are just the vehicle for that sauce.

Why We Love It

Coconut Aminos

Adds rich savory flavor while keeping the sauce balanced and slightly sweet.

Chili Crunch

Brings warmth, texture, and bold flavor that makes the noodles incredibly crave-worthy.

Sesame Oil

Adds deep nutty richness that makes the sauce taste restaurant-level good.

Flexible Base

Easy to customize with vegetables, greens, chicken, shrimp, tofu, or eggs depending on what you have on hand.

Ingredients

• 4 tablespoons coconut aminos
• 2 tablespoons chili onion crunch or chili garlic sauce
• 2 teaspoons toasted sesame oil
• 1 1/2 tablespoons maple syrup or date syrup
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• green onions for topping
• 8 ounces noodles of choice

Optional additions:

• sautéed mushrooms
• spinach
• broccoli
• shrimp
• chicken
• soft boiled egg
• sesame seeds

Directions

Cook the noodles according to package directions.

Meanwhile whisk together the coconut aminos, chili crunch, sesame oil, maple syrup, onion powder, and garlic powder.

Drain the noodles and return to the pot or a large bowl.

Pour the sauce over the warm noodles and toss well until coated.

Top with green onions and serve immediately.

Glow Note

I love recipes like this because they make cooking feel easy, flexible, and genuinely fun.

A handful of pantry ingredients. One good sauce. Dinner done.

Honestly hard to beat that.

Love + Eat Well,
Natalie

A healthier homemade version of the classic Japanese steakhouse favorite — creamy yum yum sauce drizzled over a nourishing rice bowl layered with kimchi, nori, sesame, and fresh crunchy toppings.

You know that sauce at Japanese steakhouses that somehow makes you want to dip absolutely everything into it?

This is that sauce.

Creamy. Tangy. Smoky. Slightly sweet. Completely addictive.

And honestly…it’s almost offensive how easy it is to make at home.

The best part is we made this version with clean simple ingredients instead of all the preservatives and mystery oils hiding in most bottled versions.

And yes — it tastes every bit as good.

We ended up turning it into a fun little glow bowl situation with rice, kimchi, nori, sesame seeds, and fresh crunchy toppings…and now we make some version of this constantly.

It’s one of those meals that feels comforting while still packed with nourishing ingredients.

Why We Love It

Kimchi

Packed with probiotics that help support gut health and digestion.

Nori + Seaweed

Mineral-rich ingredients that help support overall wellness and nourishment.

Healthy Fats

Avocado mayo creates a creamy rich texture while helping keep the sauce more balanced.

Rice Cooked in Coconut Milk

Adds richness and comfort while making the bowl extra satisfying.

Flexible Bowl Base

Easy to customize with shrimp, chicken, steak, tofu, or extra vegetables depending on what sounds good.

Ingredients

Yum Yum Sauce

• 1/2 cup mayonnaise
• 2 tablespoons water
• 1 1/2 tablespoons ketchup
• 1 tablespoon butter
• 1 1/2 teaspoons rice vinegar
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon smoked paprika

Optional:

• sriracha
• extra smoked paprika
• maple syrup for sweetness

Glow Bowl

• cooked rice
• coconut milk
• nori strips
• kimchi
• green onions
• radish slices
• sesame seeds

Optional protein:

• shrimp
• chicken
• steak
• tofu

Directions

Add all yum yum sauce ingredients to a bowl.

Whisk until smooth and creamy.

Taste and adjust seasoning if desired.

To build the bowl, cook your rice with a splash of coconut milk for extra richness.

Stir in nori strips and kimchi.

Top with green onions, radishes, sesame seeds, and a generous drizzle of yum yum sauce.

Serve warm.

Glow Note

I love recipes like this because they prove comfort food and nourishing food absolutely can exist together.

Big flavor. Fun textures. Cozy bowls.

Honestly one of my favorite ways to eat.

Love + Eat Well,
Natalie

A cozy spring bowl from Natalie’s kitchen — creamy polenta layered with roasted vegetables, fresh chives, and golden caramelized edges that make simple ingredients feel extra special.

There’s something about spring vegetables roasted until golden that feels quietly beautiful to me.

Especially piled over a warm bowl of creamy polenta.

Soft. Comforting. Cozy. But still bright enough for warmer weather.

This is one of those meals that looks fancy enough for guests but is actually incredibly simple to make.

And if you’ve never roasted radishes before…today might officially be your day.

Roasting completely changes them. They become soft, mellow, slightly sweet, and honestly one of the most underrated spring vegetables.

We switch up the cheeses depending on mood and what we have on hand — sometimes creamy gruyère, sometimes parmesan, sometimes dairy-free.

Every version works beautifully.

Why We Love It

Polenta

Warm and comforting while still feeling light enough for spring meals.

Roasted Vegetables

Roasting brings out natural sweetness and deep flavor while adding beautiful color and texture to the dish.

Radishes

Completely transform in the oven, becoming mellow, tender, and unexpectedly delicious.

Flexible Ingredients

Easy to make dairy-free, vegetarian, or customized with seasonal vegetables you already have in the kitchen.

Ingredients

• 1 cup polenta
• 4 cups broth or water
• 1 teaspoon sea salt
• 2 tablespoons butter, ghee, or vegan butter
• 1 cup shredded swiss cheese, gruyère, parmesan, or vegan cheese

Vegetables

• carrots, cut into sticks
• broccoli, cut into bite-sized pieces
• radishes, halved

For Serving

• olive oil
• sea salt
• black pepper
• fresh chives

Optional additions:

• crushed red pepper flakes
• roasted mushrooms
• fresh herbs
• extra parmesan

Directions

Fill a saucepan with the broth and salt and bring to a gentle boil.

Slowly whisk in the polenta, stirring continuously to prevent lumps.

Reduce heat to low and simmer for about 20 minutes, stirring occasionally until creamy and thickened.

Meanwhile, place the carrots, broccoli, and radishes onto a baking sheet.

Drizzle with olive oil and season with salt and pepper.

Roast at 425 degrees for about 20 minutes until the vegetables are tender with golden caramelized edges.

Once the polenta is finished cooking, stir in the butter and cheese until melted and creamy.

Spoon into bowls and top with the roasted vegetables and fresh chives.

Serve warm.

Glow Note

This is one of those meals that feels both comforting and vibrant at the same time.

Simple ingredients. Beautiful colors. Warm bowls eaten slowly.

Exactly the kind of food I crave this time of year.

Love + Eat Well,
Natalie

A fresh crunchy slaw from Natalie’s kitchen — crisp cabbage, carrot, creamy yogurt dressing, lime, and honey layered together into a lighter healthier take on classic coleslaw.

Are you a coleslaw person or not?

Because honestly…people seem very divided on this topic.

But if you are a coleslaw person, this recipe is about to become a regular situation in your fridge.

We make this constantly because it goes with almost everything.

Tacos. Burgers. BBQ. Bowls. Pulled chicken. Sandwiches.

And somehow it manages to feel both fresh and comforting at the same time.

The dressing is creamy and slightly sweet without relying on heavy mayo or refined sugar.

Instead we use Greek yogurt, raw honey, coconut milk, and lime juice for something lighter, brighter, and honestly incredibly good.

Why We Love It

Cabbage

Rich in fiber and antioxidants that help support digestion and overall glow from within.

Greek Yogurt

Adds protein and probiotics while creating that creamy classic slaw texture.

Lime Juice

Bright fresh acidity that balances the sweetness beautifully.

Raw Honey

Adds natural sweetness while helping the dressing feel smooth and balanced.

Coconut Milk

Creates richness and creaminess while keeping the dressing light and silky.

Ingredients

Slaw

• 1 small to medium green cabbage
• 1 large carrot
• 1/4 yellow or white onion

Dressing

• 1/2 cup Greek yogurt
• 1/4 cup coconut milk
• 1/4 cup raw honey
• 1 tablespoon brown mustard
• 2 tablespoons coconut vinegar
• 3 tablespoons lime juice
• 1/2 teaspoon Himalayan salt
• 1/4 teaspoon black pepper

Optional:

• chopped parsley
• green onion
• sunflower seeds
• dairy-free yogurt alternative

Directions

Add the cabbage, carrot, and onion to a food processor and shred until finely chopped.

Transfer to a large bowl.

In a separate bowl whisk together the yogurt, coconut milk, honey, mustard, coconut vinegar, lime juice, salt, and pepper until smooth and creamy.

Pour the dressing over the slaw and toss well until evenly coated.

Serve immediately or chill before serving.

Glow Note

I love recipes like this because they take nostalgic comfort foods and make them feel fresher, lighter, and more nourishing without losing what makes them so good in the first place.

Crunchy. Creamy. Bright.

Honestly hard not to keep going back for more.

Love + Eat Well,
Natalie