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 simple way to turn garden vegetables into something everyone reaches for.
There are certain recipes that start as a way to use what’s in the refrigerator and quickly become favorites. These zucchini fritters were one of those happy surprises.
Made with fresh zucchini, shredded cabbage, eggs, almond flour, and a handful of pantry spices, they’re crispy around the edges, tender in the center, and packed with flavor. We love serving them warm with a dollop of lemony Greek yogurt and fresh basil from the garden.
They’re simple enough for a weekday lunch, beautiful enough for brunch with friends, and nourishing enough to make you feel good long after the meal is over.
Ingredients
For the Fritters
For Cooking
Lemon Basil Yogurt
Instructions
Why It’s Glow Food
These fritters are packed with ingredients that nourish from the inside out.
Zucchini and cabbage provide fiber, antioxidants, and phytonutrients that support digestion and overall wellness. Eggs contribute high-quality protein, while almond flour offers healthy fats and nutrients that help keep blood sugar balanced. Greek yogurt adds additional protein and beneficial probiotics, supporting a healthy gut—one of our favorite foundations for vibrant skin and wellness.
Fresh basil and lemon brighten the dish while providing antioxidants and fresh flavor that makes healthy eating feel anything but boring.
Easy Swaps
Add More Protein
Make Them Dairy-Free
Boost the Veggies
Herb Variations
For Extra Crunch
These are best enjoyed warm, preferably outdoors on a sunny afternoon with people you love around the table.
Love + Eat Well,
by natalie
A simple kitchen guide from Natalie’s kitchen — the easiest way to open and seed a pomegranate without staining your entire countertop in the process.
Okay…let’s be honest.
Pomegranates can feel slightly aggressive the first time you try cutting one.
Beautiful? Yes.
Messy? Also yes.
But once you learn the right technique, they become surprisingly easy to work with — and absolutely worth it for those bright juicy antioxidant-packed little gems.
I use pomegranate seeds constantly in smoothies, salads, yogurt bowls, and snack plates during the cooler months because they instantly make everything feel fresh, vibrant, and beautiful.
And the good news?
You do not need to attack them with brute force and end up repainting your kitchen magenta.
Here’s the easy low-mess way I do it.
Optional:
(My personal favorite for the least mess.)
Using a sharp knife, cut about 1/2 inch from the crown of the pomegranate to expose the inside.
Look for the natural ridges running down the fruit.
Using your knife, lightly score along those sections from top to bottom without cutting deeply into the seeds.
Usually 5–6 sections.
Gently pull the pomegranate apart along the scored sections.
Fill a large bowl with water and place the pomegranate sections inside.
Using your hands, gently loosen the seeds underwater.
The seeds will sink while the white pith floats.
Remove the floating pith and strain the seeds.
Done. Minimal mess. Minimal stress.
If you do not want to use water:
Hold a pomegranate section cut-side down over a bowl.
Using a wooden spoon, firmly tap the back of the fruit until the seeds begin falling out.
Rotate and repeat until mostly emptied.
Fair warning:
This method is faster…but slightly more chaotic.
Pomegranates are one of my favorite glow foods this time of year.
Bright little antioxidant-rich jewels that instantly make everyday meals feel prettier and more nourishing.
And honestly once you get the hang of cutting them…you’ll start adding them to everything.
Love + Eat Well,
Natalie