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 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.
Packed with probiotics that help support gut health and digestion.
Mineral-rich ingredients that help support overall wellness and nourishment.
Avocado mayo creates a creamy rich texture while helping keep the sauce more balanced.
Adds richness and comfort while making the bowl extra satisfying.
Easy to customize with shrimp, chicken, steak, tofu, or extra vegetables depending on what sounds good.
Optional:
Optional protein:
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.
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 bright, creamy bowl of comfort from Natalie’s kitchen — roasted garlic, burst tomatoes, lemon, greens, and silky noodles folded together into one cozy little meal.
This is one of those recipes that feels far more special than the effort it takes.
The tomatoes slowly burst in the oven. The garlic turns soft and sweet. Lemon melts into the creaminess of the sauce while the greens gently wilt into the warm noodles.
Simple ingredients doing what they do best.
I especially love this recipe because it’s flexible depending on what your body needs or what you have on hand.
Traditional pasta. Gluten-free pasta. Zucchini noodles. Dairy-free. Extra parmesan. More greens. Less greens.
There’s no perfection required here.
Just nourishing comfort food that feels beautiful to make and even better to eat.
Roasting garlic transforms it into something soft, mellow, and deeply comforting while adding beautiful flavor without heaviness.
Fresh lemon brightens the richness of the sauce while bringing freshness and balance to the dish.
Spinach and arugula add fiber, antioxidants, and that fresh peppery bite that keeps everything feeling vibrant.
One of my favorite kinds of recipes — adaptable, cozy, and easy to make work for different lifestyles and seasons.
Prepare your pasta according to package directions. Reserve about 1/2 cup of the pasta water before draining.
Return the pasta to the pot along with the reserved pasta water, lemon zest, and chopped parsley.
Preheat the oven to 375 degrees.
In a baking dish, combine the asparagus, tomatoes, lemon halves, garlic bulb with the top sliced off, butter, cream, salt, and pepper.
Bake for 20–30 minutes until the tomatoes begin to burst and everything becomes soft and fragrant.
Remove from the oven and allow the garlic to cool slightly.
Using tongs or a fork, squeeze the roasted lemon juice into the baking dish and stir the sauce together.
Squeeze the roasted garlic cloves onto a cutting board and mash into a paste using a fork. Stir into the sauce.
Pour the warm sauce over the pasta and toss gently to combine.
Lastly, fold in the spinach and arugula so the greens soften slightly from the warmth of the noodles.
Finish with parmesan or nutritional yeast if desired.
This is one of my favorite kinds of dinners — comforting without feeling heavy, simple without feeling boring.
The kind of meal you make once and immediately know it’s going to become part of your regular rotation.
Especially good eaten slowly with a big cozy bowl and an open kitchen window.
Love + Eat Well,
Natalie