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.

Warm Brussels Caesar Salad with Crunchy Quinoa

Warm Brussels Caesar Salad with Crunchy Quinoa

A cozy elevated salad from Natalie’s kitchen — crisp romaine, warm roasted brussels, creamy tahini caesar dressing, and crunchy toasted quinoa layered together into the perfect balance of comfort and freshness.

This is the kind of salad that completely changes people’s minds about salads.

Warm crispy brussels. Creamy garlicky dressing. Crunchy quinoa scattered over every bite.

It somehow feels both cozy and fresh at the same time.

I especially love making this during cooler months because it still gives you that bright vibrant salad feeling while adding enough warmth and texture to feel deeply satisfying.

And honestly…the crunchy quinoa might be my favorite part.

Little golden crispy bites tucked into every forkful make the whole thing feel extra special.

This is one of those recipes that’s simple enough for weeknights but beautiful enough for a holiday table too.

Why We Love It

Brussels Sprouts

Rich in vitamin C and antioxidants that help support collagen production and overall skin vitality.

Tahini

Loaded with healthy fats and minerals that help nourish the skin while creating a creamy luxurious dressing.

Garlic

Brings bold flavor while naturally supporting overall wellness and balance.

Quinoa

Packed with protein, amino acids, and nutrients that help support healthy skin and overall nourishment.

Extra Virgin Olive Oil

Healthy fats and antioxidants help support skin hydration and glow from within.

Ingredients

Salad

  • 1 head romaine, chopped
  • 1 pound brussels sprouts, trimmed and sliced
  • fresh cracked black pepper

Crunchy Quinoa

  • 1 cup cooked quinoa
  • 1 tablespoon extra-virgin olive oil
  • sea salt
  • black pepper

Tahini Caesar Dressing

  • 1/4 cup tahini
  • juice of 1/2 lemon
  • 2 garlic cloves
  • 1 teaspoon Dijon mustard
  • 2 tablespoons grated parmesan
  • 2 anchovy fillets
  • water as needed for thinning
  • sea salt
  • black pepper

Optional:

  • nutritional yeast instead of parmesan
  • extra parmesan
  • chili flakes

Directions

Preheat the oven to 375 degrees.

Line two baking sheets with parchment paper.

Place the brussels sprouts onto one sheet pan and the cooked quinoa onto the other.

Drizzle both with olive oil and season with salt and pepper.

Spread evenly and roast for about 15 minutes.

The brussels should become slightly crispy around the edges while the quinoa turns lightly golden and crunchy.

Meanwhile, add all dressing ingredients to a jar or blender and blend until smooth and creamy, adding water as needed to thin.

Add the chopped romaine to a serving bowl.

Top with the warm roasted brussels.

Drizzle generously with the dressing and finish with the crunchy quinoa and fresh cracked black pepper.

Serve immediately while warm.

Glow Note

I love recipes like this because they feel comforting while still packed with fresh nourishing ingredients.

Warm. Crisp. Creamy. Crunchy.

The kind of salad that actually feels exciting to eat.

Love + Eat Well,
Natalie

Autumn Harvest Skin Glow Soup

Autumn Harvest Skin Glow Soup

A cozy golden soup from Natalie’s kitchen — filled with roasted autumn vegetables, warming herbs, creamy texture, and nourishing ingredients that support glowing skin from the inside out.

There’s something about autumn soups that always feels grounding to me.

Big pots simmering slowly on the stove. Warm spices filling the kitchen. Thick slices of bread toasted on the side.

This soup tastes exactly like the kind of meal you want to curl up with on a chilly evening.

Creamy butternut squash. Sweet carrots. Soft apples. Golden sweet potato. Garlic and thyme slowly simmered together until everything becomes silky and comforting.

And while yes — it’s absolutely delicious — it also happens to be filled with ingredients that genuinely nourish the skin and body beautifully during colder months.

The older I get, the more I believe glow starts with the quiet little things we do consistently.

Warm nourishing meals included.

Why We Love It

Butternut Squash + Carrots

Rich in beta-carotene, which the body converts into vitamin A to help support skin renewal and healthy glow.

Sweet Potato

Packed with vitamin C and antioxidants that help support collagen production and overall skin vitality.

Garlic + Leeks

Warm, savory ingredients that help support balance and overall wellness while adding deep comforting flavor.

Olive Oil + Coconut Milk

Healthy fats that help nourish the skin barrier while creating that silky luxurious soup texture.

Turmeric

A beautiful warming spice known for its antioxidant and anti-inflammatory properties.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 medium carrots, sliced
  • 1 large sweet potato, peeled and cubed
  • 1 leek, chopped
  • 2 garlic cloves, minced
  • 1 apple, peeled, cored, and chopped
  • 4 cups vegetable broth
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon turmeric
  • sea salt
  • black pepper
  • 1/2 cup coconut milk or yogurt for serving (optional)

Optional toppings:

  • pumpkin seeds
  • chia seeds
  • extra thyme
  • olive oil drizzle
  • toasted sourdough

Directions

Prepare all vegetables by cutting them into evenly sized pieces for consistent cooking.

In a large soup pot, heat the olive oil over medium heat.

Add the chopped leek and sauté for 3–4 minutes until softened.

Stir in the garlic and cook another minute until fragrant.

Add the butternut squash, carrots, sweet potato, and apple.

Sprinkle in the thyme and turmeric and stir well so the vegetables become coated with the herbs and spices.

Pour in the vegetable broth until everything is covered.

Bring to a gentle boil, then reduce heat and simmer covered for 20–25 minutes until the vegetables are completely tender.

Using an immersion blender, blend until smooth and creamy.

If you prefer a more rustic texture, blend only part of the soup.

Season with salt and pepper to taste.

Serve warm with a swirl of coconut milk or yogurt if desired.

Top with pumpkin seeds, thyme, or olive oil before serving.

Glow Note

This is one of those soups that somehow makes the whole house feel softer and slower while it cooks.

Warm bowls. Cozy sweaters. Bread torn by hand.

Exactly the kind of food I crave during autumn.

Love + Eat Well,
Natalie

15-Minute Salmon Glow Bowl

15-Minute Salmon Glow Bowl

A fresh nourishing bowl from Natalie’s kitchen — crispy salmon bites, warm cauliflower rice, crunchy vegetables, creamy avocado, spicy kimchi, and the dreamiest drizzle sauce layered together into one glow-packed meal.

This is one of those meals we make constantly because it checks every box.

Fast. Fresh. Nourishing. Full of texture. Full of flavor.

And honestly? That sauce alone makes the whole bowl crave-worthy.

Crispy salmon bites over warm cauliflower rice and wilted spinach, layered with crunchy cucumber, carrots, creamy avocado, spicy kimchi, and topped with seaweed or sesame seeds.

Every bite feels balanced and satisfying without being heavy.

And the best part?

It comes together in about 15 minutes.

Exactly the kind of dinner I want during busy weeks when I still want something nourishing and beautiful.

Why We Love It

Salmon

Rich in omega-3 fatty acids that help support healthy glowing skin and overall nourishment from within.

Kimchi

Packed with probiotics that help support gut health and digestion.

Avocado

Healthy fats help nourish the skin barrier while making the bowl deeply satisfying.

Cauliflower Rice + Greens

Light but nutrient-dense ingredients that keep the bowl fresh, vibrant, and balanced.

Seaweed + Sesame

Mineral-rich toppings that add texture, flavor, and extra nourishment.

Ingredients

Bowl

  • frozen cauliflower rice
  • fresh spinach
  • cucumber, chopped
  • carrot, sliced or shredded
  • avocado, cubed
  • salmon filet
  • kimchi
  • dried seaweed or sesame seeds

Optional:

  • sesame oil
  • rice vinegar

Creamy Sauce

  • 1 tablespoon avocado mayo
  • 1–2 tablespoons sriracha
  • 1 teaspoon maple syrup

Directions

Cut the salmon into bite-sized pieces.

Drizzle lightly with avocado oil or coconut oil and season with salt and pepper.

Air fry at 375 degrees for about 10 minutes until cooked through and slightly crisp.

Meanwhile, heat a skillet with a drizzle of avocado oil.

Add the cauliflower rice and season with salt and pepper.

Cook several minutes, then stir in the spinach until just wilted.

Optional: drizzle lightly with sesame oil and rice vinegar.

Whisk together the mayo, sriracha, and maple syrup for the sauce.

Build your bowl with the cauliflower rice mixture as the base.

Top with salmon, cucumber, carrot, avocado, and kimchi.

Drizzle generously with the sauce and finish with seaweed or sesame seeds.

Serve warm or chilled.

Glow Note

I love bowls like this because they make healthy eating feel colorful, satisfying, and genuinely exciting.

Crunchy. Creamy. Warm. Spicy.

A little bit of everything in one bowl.

Love + Eat Well,
Natalie

Spicy Shrimp Glow Bowl

Spicy Shrimp Glow Bowl

A colorful nourishing bowl from Natalie’s kitchen — spicy shrimp, cauliflower fried rice, fresh vegetables, kimchi, avocado, and creamy sriracha sauce layered together into one vibrant glow-packed meal.

Most days…I genuinely have no idea what I’m making until I’m halfway through pulling ingredients from the fridge.

I usually start with color first.

A rainbow of fresh foods spread across the counter.

Then I think about texture, warmth, crunch, spice, freshness…basically whatever sounds good in that exact moment.

And somehow bowls like this happen.

This spicy shrimp bowl came together completely on a whim and honestly ended up being one of those recipes we immediately wanted again the next day.

Crunchy vegetables. Warm cauliflower fried rice. Creamy avocado. Spicy kimchi. Crispy shrimp. That creamy spicy sauce.

Every bite has a little something going on.

And the best part?

It comes together ridiculously fast.

Why We Love It

Shrimp

A light protein option that pairs beautifully with bold flavors and fresh vegetables.

Kimchi

Packed with probiotics that help support gut health and overall balance from within.

Avocado

Healthy fats help nourish the skin barrier while making the bowl deeply satisfying.

Colorful Vegetables

A variety of fresh vegetables naturally provides antioxidants, fiber, and nutrients to support overall wellness.

Seaweed + Sesame

Mineral-rich toppings that add texture, flavor, and extra nourishment.

Ingredients

Bowl

  • cauliflower fried rice with egg
  • green onion
  • carrot ribbons
  • air-fried zucchini
  • avocado chunks
  • spicy kimchi
  • baby spinach
  • sesame seeds
  • dried seaweed

Optional:

  • jasmine rice instead of cauliflower rice

Shrimp Seasoning

  • sea salt
  • black pepper
  • smoked paprika
  • onion powder
  • garlic powder
  • chili powder
  • lime juice

Sauce

  • avocado mayo
  • sriracha

Directions

Thaw the shrimp and pat dry.

Season with salt, pepper, smoked paprika, onion powder, garlic powder, chili powder, and fresh lime juice.

Heat avocado oil in a skillet over medium-high heat.

Cook the shrimp for about 1–2 minutes per side until cooked through and lightly crisp.

Meanwhile prepare your cauliflower fried rice and vegetables.

Build the bowl starting with spinach and cauliflower rice.

Layer on the zucchini, carrot ribbons, avocado, kimchi, and shrimp.

Top with sesame seeds and dried seaweed.

Drizzle generously with the spicy avocado mayo sauce.

Serve warm.

Pro Tip

Keeping your pantry, freezer, and fridge stocked with colorful whole foods makes meals like this incredibly easy to throw together quickly.

A little prep goes a long way.

Glow Note

I love bowls like this because they make healthy eating feel vibrant, satisfying, and creative instead of restrictive.

Fresh ingredients. Big flavor. Minimal stress.

Honestly my favorite way to cook.

Love + Eat Well,
Natalie

Creamy Dairy-Free Clam Chowder

Creamy Dairy-Free Clam Chowder

A cozy comforting chowder from Natalie’s kitchen — wild clams, celery root, vegetables, coconut milk, and crispy bacon simmered together into one deeply nourishing bowl.

This is the kind of soup you make on cold gray days when you want the whole kitchen to feel cozy.

Warm bowls. Soup simmering. Good bread on the counter. Everyone slowly wandering into the kitchen asking what smells so good.

And honestly? The celery root completely steals the show here.

If you’ve never used celery root in place of potatoes before, prepare to have your mind changed a little.

It creates the most beautiful creamy chowder texture while feeling lighter and incredibly flavorful at the same time.

Then add smoky crispy bacon and that little splash of red wine vinegar right before serving…

Absolutely next level.

Why We Love It

Celery Root

A beautiful lower-carb alternative to potatoes with a creamy comforting texture and rich earthy flavor.

Wild Clams

Packed with minerals and protein that help support overall nourishment and balanced meals.

Coconut Milk

Creates richness and creaminess while keeping the chowder dairy-free.

Bone Broth

Adds depth, minerals, and extra nourishment to the soup base.

Garlic + Vegetables

Classic aromatic ingredients that make the chowder deeply flavorful and comforting.

Ingredients

  • 3 celery ribs, sliced
  • 1 large carrot, diced
  • 1/2 red onion, diced
  • 2 garlic cloves, chopped
  • 1 celery root, diced
  • 2 tablespoons ghee or butter
  • juice of 1/2 lemon
  • 3 cans wild caught clams in water
  • 1 quart broth or bone broth
  • 1 can full-fat coconut milk
  • sea salt
  • black pepper

Optional Toppings

  • splash red wine vinegar
  • crispy uncured bacon

Directions

Heat the ghee or butter in a large soup pot over medium heat.

Add the celery, carrot, onion, garlic, and celery root.

Season lightly with salt and pepper.

Cook until fragrant and beginning to soften.

Pour the clam juice from the cans into the pot along with the lemon juice and broth.

Season again with salt and pepper.

Cover and simmer for about 15 minutes until the vegetables are tender.

Meanwhile cook the bacon until crispy if using.

Once the vegetables are tender, stir in the clams and coconut milk.

Cover and heat gently until warmed through.

Serve hot topped with crispy bacon and a splash of red wine vinegar.

Glow Note

I love recipes like this because they feel deeply comforting while still being built from nourishing whole ingredients.

Warm soup. Cozy kitchens. Slow evenings.

Honestly one of my favorite kinds of meals.

Love + Eat Well,
Natalie