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.

Mind-Blowing Vegan Alfredo

Mind-Blowing Vegan Alfredo

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

Fresh Basil Walnut Pesto

Fresh Basil Walnut Pesto

A vibrant little jar of green goodness from Natalie’s kitchen — fresh basil, garlic, walnuts, parmesan, and olive oil blended into one of the simplest ways to make everyday meals feel beautiful.

There’s something about homemade pesto that instantly makes even the simplest food feel special.

Warm pasta. Toasted sourdough. Roasted vegetables. Eggs. Soup.

One spoonful somehow transforms everything.

And honestly, it almost feels too easy for how fancy and flavorful it tastes.

We make fresh pesto constantly around here — especially when basil is overflowing and the kitchen starts craving brighter fresher foods again.

It’s one of those recipes that quickly becomes part of your rhythm once you realize how many ways you can use it throughout the week.

A little jar in the fridge always feels like a good idea.

Why We Love It

Garlic

Fresh garlic brings bold flavor while supporting overall wellness and balance from within.

Walnuts

Rich in healthy fats and antioxidants that help nourish the body and support healthy skin.

Extra Virgin Olive Oil

Adds richness, hydration, and that silky luxurious texture that makes homemade pesto so satisfying.

Basil + Spinach

Fresh greens packed with flavor, color, and nutrients that help make this pesto feel both vibrant and nourishing.

Ways We Love Using It

  • tossed with warm pasta or veggie noodles
  • spooned into soup before serving
  • spread onto toasted sourdough
  • layered onto roasted vegetables
  • baked with chicken or fish
  • stirred into eggs
  • drizzled over grain bowls

Honestly…once you make fresh pesto, you start finding excuses to put it on everything.

Ingredients

  • 1/2 cup raw walnuts
  • 2–3 garlic cloves
  • 1/4 teaspoon Himalayan pink salt
  • pinch black pepper
  • 1 cup fresh basil leaves
  • 1 cup fresh baby spinach
  • 1/4 cup freshly grated parmesan
  • 1/2 cup extra-virgin olive oil
  • squeeze of fresh lemon juice (optional)

Directions

Add all ingredients to a food processor.

Blend until smooth and creamy, adjusting the olive oil depending on the consistency you prefer.

Taste and adjust seasoning if needed.

Serve immediately or store chilled.

Pro Tip

When tossing pesto with warm pasta, reserve a little pasta water before draining.

The starchy water helps thin the pesto slightly and creates the dreamiest creamy sauce texture.

Glow Note

I love recipes like this because they make simple everyday meals feel elevated without requiring much effort at all.

Fresh ingredients. Big flavor. Beautiful color.

The kind of kitchen staple that quietly makes cooking at home feel more enjoyable.

Love + Eat Well,
Natalie

Creamy Lemon Orzo + Spinach

Creamy Lemon Orzo + Spinach

A cozy, comforting bowl from Natalie’s kitchen — creamy parmesan orzo folded with lemon, garlic, spinach, and little bursts of sweet tomato.

There are certain meals that somehow feel both fresh and comforting at the same time.

This creamy lemon orzo is one of those recipes for me.

Bright lemon. Warm garlic. Soft pasta. Wilted spinach. Parmesan melting into everything just enough to make it creamy without feeling heavy.

It’s the kind of dish I find myself making on repeat because it works for almost everything.

A simple side dish.
An easy lunch the next day.
Or tucked beside roasted chicken for one of those cozy dinners that somehow tastes even better reheated straight from the fridge the next afternoon.

Simple food always seems to become the most memorable around here.

Why We Love It

Spinach

Rich in antioxidants, iron, and skin-supportive nutrients that help nourish from within.

Lemon

Fresh citrus brightens the entire dish while bringing vitamin C and freshness that balances the creamy parmesan beautifully.

Parmesan

Adds richness, comfort, and that savory depth that makes simple pasta dishes feel special.

Garlic + Olive Oil

A timeless combination that brings warmth, flavor, and wholesome simplicity to everyday cooking.

Ingredients

  • 8 ounces uncooked orzo pasta
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 2–3 garlic cloves, chopped
  • 6 cups fresh spinach
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded parmesan cheese
  • 1 cup cherry tomatoes, halved
  • juice of 1 lemon
  • 1 teaspoon fresh lemon zest
  • 1/2–1 cup broth

Optional additions:

  • grilled chicken
  • crushed red pepper flakes
  • fresh basil
  • extra parmesan for serving

Directions

Cook the orzo according to package directions, then drain.

Using the same pot, add the butter and olive oil over medium heat.

Add the garlic and cook for about 2 minutes until fragrant and softened.

Return the cooked orzo to the pot and stir gently to coat.

Add the spinach, salt, and pepper. Cook until the spinach begins to wilt down into the pasta.

Stir in the cherry tomatoes, lemon juice, lemon zest, and parmesan cheese.

Remove from heat and slowly add broth until the orzo reaches your desired creamy consistency.

Taste and adjust seasoning if needed.

Serve warm with extra parmesan and fresh cracked pepper on top.

Glow Note

I love this dish because it feels comforting without feeling overly heavy.

Fresh enough for spring and summer, cozy enough for cooler evenings, and somehow always better the next day.

One of those quiet little meals that makes home feel especially good.

Love + Eat Well,
Natalie

Creamy Lemon Noodles

Creamy Lemon Noodles

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.

Why We Love It

Roasted Garlic

Roasting garlic transforms it into something soft, mellow, and deeply comforting while adding beautiful flavor without heaviness.

Lemon

Fresh lemon brightens the richness of the sauce while bringing freshness and balance to the dish.

Greens

Spinach and arugula add fiber, antioxidants, and that fresh peppery bite that keeps everything feeling vibrant.

Flexible + Nourishing

One of my favorite kinds of recipes — adaptable, cozy, and easy to make work for different lifestyles and seasons.

Ingredients

  • pasta of choice (traditional, gluten-free, or zucchini noodles all work beautifully)
  • 4 tablespoons butter, ghee, or vegan butter
  • 1 roasted garlic bulb
  • 1 cup coconut cream or dairy cream
  • 8–10 asparagus stalks, cut into 1-inch pieces
  • 8 ounces small tomatoes
  • 4–5 cups spinach and arugula
  • 1 lemon plus zest
  • 1/3 cup chopped parsley
  • sea salt
  • black pepper
  • pinch dried chili flakes (optional)
  • parmesan or nutritional yeast (optional)

Directions

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.

Glow Note

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