A fresh vibrant salad from Natalie’s kitchen — crisp vegetables, creamy lemon dill dressing, salty feta, and all the bright Mediterranean-inspired flavors that make healthy eating feel joyful instead of complicated.

This is the kind of salad that instantly makes you feel refreshed after eating it.

Crunchy cucumber. Sweet tomatoes. Creamy feta. Briny olives. Fresh dill. Tangy yogurt dressing.

Every bite feels bright, crisp, and satisfying.

I especially love this recipe because it’s hearty enough to stand on its own while still feeling incredibly fresh and light.

And paired with caramelized sweet potatoes? Honestly one of my favorite easy dinners lately.

Simple real ingredients layered together well always seem to create the most memorable meals.

Why We Love It

Cucumber

Naturally hydrating and refreshing while helping support healthy glowing skin from within.

Tomatoes

Rich in antioxidants like lycopene that help support overall skin health and radiance.

Greek Yogurt

Packed with protein and probiotics that help support the gut-skin connection while making the dressing creamy and satisfying.

Olive Oil + Feta

Healthy fats help nourish the skin barrier while adding richness and Mediterranean flavor.

Fresh Herbs + Garlic

Fresh dill, garlic, and lemon bring brightness, depth, and anti-inflammatory benefits to the dish.

Ingredients

Creamy Lemon Dill Dressing

• 1 cup plain Greek yogurt
• juice of 1 lemon
• 1–2 garlic cloves, minced
• 2 tablespoons fresh dill
• sea salt
• black pepper

Salad

• 1 large cucumber
• 2–3 ripe tomatoes
• 1/2 cup Kalamata olives
• 1/2 red onion, thinly sliced
• 1 orange bell pepper
• 1–2 cups broccoli florets
• 1/2–3/4 cup crumbled feta cheese

Optional:

• drizzle extra virgin olive oil
• extra fresh dill
• grilled chicken
• chickpeas

Directions

In a small bowl, whisk together the Greek yogurt, lemon juice, garlic, dill, salt, and pepper until smooth and creamy.

Refrigerate while preparing the salad so the flavors can settle together.

Wash and chop all vegetables.

Add the cucumber, tomatoes, olives, red onion, orange pepper, and broccoli to a large bowl.

Add half the feta and toss gently.

Pour over the dressing and toss until everything is evenly coated.

Top with the remaining feta and extra dill before serving.

For best flavor, let the salad rest in the refrigerator for about 10–15 minutes before serving.

Serving Suggestion

This salad is especially delicious served with caramelized baked sweet potatoes.

Simply halve sweet potatoes lengthwise, drizzle generously with olive oil, season with salt and pepper, and roast cut-side down at 400 degrees for about 1 hour until deeply caramelized and soft.

The sweet potatoes pair beautifully with the tangy creamy salad and salty feta.

Glow Note

I love meals like this because they feel both nourishing and beautiful at the same time.

Bright colors. Fresh textures. Simple ingredients.

The kind of food that leaves you feeling energized, satisfied, and genuinely good afterward.

Love + Eat Well,
Natalie

A vibrant spring salad from Natalie’s kitchen — layered with sweet citrus, earthy roasted beets, creamy goat cheese, crunchy walnuts, and all the bright nourishing ingredients that make your body feel alive again after winter.

Some meals feel like a quiet celebration of the season.

Bright colors. Fresh citrus. Crisp greens. Ingredients that somehow make you feel energized just looking at them.

This salad is exactly that for me.

Sweet juicy oranges paired with earthy roasted beets might be one of my favorite spring combinations ever.

Add creamy goat cheese, crunchy walnuts, peppery greens, and a sharp little Dijon vinaigrette and suddenly you have one of those meals that feels beautiful enough for a dinner party but simple enough for an everyday lunch.

The kind of food that gently reminds you nourishment can feel joyful too.

Why We Love It

Beets

Rich in antioxidants and naturally supportive for circulation, helping bring that healthy vibrant glow from within.

Sumo Oranges

Packed with vitamin C to help support collagen production and overall skin brightness.

Walnuts

Healthy omega fats help nourish the skin barrier while adding satisfying crunch and richness.

Goat Cheese

Creamy, tangy, and easier for many people to digest while adding protein and balance to the salad.

Greens

Fresh greens provide minerals, chlorophyll, and freshness that make this salad feel incredibly alive and nourishing.

Ingredients

Salad

• 3–4 small to medium beets, roasted or boiled
• 1 large Sumo orange or Cara Cara orange
• 1/2 small red onion, thinly sliced
• 4–5 cups mixed greens
• 1/3 cup walnuts
• 3–4 ounces goat cheese, crumbled

Optional:

• sprinkle granola for crunch

Dressing

• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon raw honey
• sea salt
• black pepper

Directions

If needed, roast the beets at 400 degrees for 45–60 minutes until tender.

Allow them to cool, then peel and slice or cube.

In a small bowl or jar, whisk together the Dijon mustard, olive oil, red wine vinegar, honey, salt, and pepper until smooth and creamy.

Arrange the mixed greens onto a large platter or individual bowls.

Layer the beets, orange slices, red onion, walnuts, and goat cheese over the greens.

Drizzle generously with dressing.

Finish with optional granola for extra crunch and texture.

Serve immediately while everything is fresh and vibrant.

Glow Note

I love salads like this because they feel both grounding and refreshing at the same time.

Bright citrus. Earthy beets. Creamy cheese. Crunchy walnuts.

A little reminder that eating well can still feel deeply beautiful and satisfying.

Love + Eat Well,
Natalie

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

A fresh spring salad from Natalie’s kitchen — tender asparagus, sweet strawberries, crisp spinach, and simple ingredients that celebrate the beauty of seasonal eating.

There’s something about spring produce that always feels hopeful to me.

The colors become brighter. The meals become lighter. And suddenly the body starts craving fresh crisp foods again after heavier winter comfort meals.

This asparagus and strawberry salad is one of my favorite simple spring combinations.

Sweet strawberries paired with tender asparagus somehow just work beautifully together.

Add fresh spinach, good olive oil, lemon, and a little crunch from almonds and you have one of those effortless dishes that feels elegant without trying too hard.

Simple seasonal food always seems to taste the best.

Why We Love It

Asparagus

Rich in antioxidants and nutrients that help support healthy skin and overall wellness.

Strawberries

Packed with vitamin C, which helps support collagen production and healthy glowing skin.

Spinach

Loaded with antioxidants and minerals that help nourish the body from within.

Olive Oil

Healthy fats help support skin hydration while bringing richness and balance to the salad.

Ingredients

• 1 bunch fresh asparagus, trimmed
• 1 cup strawberries, sliced
• 1 cup fresh spinach
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• pinch sea salt

Optional:

• chopped almonds
• black pepper
• crumbled feta
• fresh basil

Directions

Lightly steam the asparagus until just tender, then allow it to cool.

Slice into bite-sized pieces.

Add the asparagus, spinach, and strawberries to a large bowl.

Drizzle with olive oil and fresh lemon juice.

Season lightly with sea salt and toss gently until coated.

Top with chopped almonds if desired for extra crunch.

Serve immediately while fresh and vibrant.

Glow Note

I love recipes like this because they remind me how beautiful simple seasonal ingredients can be on their own.

Fresh produce. Sunshine. Minimal effort.

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

Love + Eat Well,
Natalie

A bright spring salad from Natalie’s kitchen — peppery arugula, delicate shaved asparagus, lemon vinaigrette, and parmesan layered together into one effortlessly fresh bowl.

This is one of those salads that tastes like spring the second you take the first bite.

Peppery arugula. Bright lemon. Tender asparagus ribbons. Salty parmesan shaved over the top.

Simple ingredients that somehow feel elegant without trying too hard.

I especially love the shaved asparagus in this recipe because it creates the prettiest delicate texture that keeps every bite feeling light and fresh.

It’s one of those little details that makes the whole salad feel special.

This has quickly become one of my favorite easy weeknight salads because it comes together fast but still feels elevated enough for guests or a beautiful spring dinner table.

Why We Love It

Asparagus

Rich in antioxidants and nutrients that help support healthy skin and overall wellness.

Arugula

Peppery greens packed with minerals and plant compounds that help support glow from within.

Lemon

Bright fresh citrus helps support collagen production while making the salad feel vibrant and refreshing.

Extra Virgin Olive Oil

Healthy fats help nourish the skin barrier while bringing richness and balance to the vinaigrette.

Ingredients

• 1 bunch asparagus
• 2–3 handfuls fresh arugula
• juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1 teaspoon brown mustard
• 1 garlic clove, chopped or grated
• sea salt
• black pepper
• shaved parmesan

Optional:

• toasted pine nuts
• fresh cracked pepper
• extra lemon zest

Directions

Trim the ends from the asparagus and shave lengthwise into thin ribbons using a vegetable peeler.

Place onto a sheet pan and drizzle lightly with olive oil.

Season with salt and pepper.

Broil for several minutes until the tips begin turning lightly golden.

Remove and allow to cool slightly.

Add the arugula to a serving bowl and season lightly with sea salt.

In a small bowl or jar, whisk together the lemon juice, olive oil, mustard, garlic, salt, and pepper.

Once the asparagus has cooled slightly, add it to the arugula.

Pour over the dressing and toss gently until coated.

Finish with shaved parmesan and optional toasted pine nuts.

Serve immediately.

Glow Note

I love salads like this because they feel simple, seasonal, and quietly beautiful.

Fresh greens. Bright lemon. Spring produce at its best.

Exactly the kind of food I naturally start craving this time of year.

Love + Eat Well,
Natalie

A deeply nourishing glow-food bowl from Natalie’s kitchen — massaged kale, roasted vegetables, healthy fats, fermented foods, and vibrant ingredients layered together to support your body from the inside out.

I’ve been making some version of this kale salad ever since my MS diagnosis back in 2014.

And somehow…I never get tired of it.

What I love most is how flexible it is.

Different dressings. Different vegetables. Different toppings depending on the season or what’s sitting in the fridge.

But the foundation always stays the same — deeply nourishing ingredients packed with color, texture, healthy fats, and gut-loving support.

This version is one of my favorites because it’s loaded with immune-supportive ingredients while still tasting incredibly fresh and satisfying.

And if you’ve never massaged kale before, trust me…this changes everything.

The kale softens, becomes silky, flavorful, and far easier to enjoy and digest.

It completely transforms the salad.

Why We Love It

Kale

Packed with antioxidants, minerals, and nutrients that help support overall wellness and healthy skin.

Healthy Fats

Avocado, olive oil, walnuts, tahini, and seeds help nourish the skin barrier while making the salad deeply satisfying.

Fermented Foods

Sauerkraut adds probiotics that help support gut health and overall balance from within.

Color Variety

A rainbow of vegetables naturally delivers diverse nutrients, antioxidants, and nourishment for the body.

Ingredients

Lemon Tahini Dressing

• 1/4 cup extra-virgin olive oil
• juice of 1/2 lemon
• 2 garlic cloves
• 1 tablespoon tahini
• 1–2 tablespoons nutritional yeast
• sea salt
• black pepper
• pinch chili flakes
• splash water if needed

Salad

• 6 cups chopped kale
• 1 cup curry roasted cauliflower
• 1/4 cup red onion
• 1/2 cucumber
• 1/2 avocado
• cooked beets
• 1/4 cup sauerkraut
• raw pumpkin seeds
• walnuts

Optional Additions

• egg
• quinoa
• salmon
• chicken
• olives
• kimchi
• roasted brussels sprouts
• tomatoes
• peppers
• chickpeas

Directions

Add all dressing ingredients to a mason jar or blender and blend until smooth and creamy.

Add a splash of water if needed for consistency.

Place the chopped kale into a large bowl.

Pour over the dressing and use your hands to massage the kale thoroughly.

Continue massaging until the kale softens and reduces in volume by about half.

Add the remaining salad ingredients and toss gently.

Serve immediately or refrigerate for later.

Meal Prep Tip

This salad stores beautifully in mason jars for meal prep.

Simply massage the kale slightly less if storing ahead, then layer ingredients and refrigerate tightly sealed for several days.

Glow Note

I love recipes like this because they remind me healing and nourishment do not need to feel rigid or complicated.

Just real colorful food layered together thoughtfully.

Simple habits. Consistency. Nourishment from within.

That’s always been the foundation for me.

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 fresh colorful meal-prep salad from Natalie’s kitchen — layered crunchy vegetables, chickpeas, olives, feta, and lemon oregano vinaigrette packed beautifully into a mason jar for easy nourishing meals all week long.

If you love meal prep but hate soggy salads…this one is for you.

We make these Mediterranean mason jar salads constantly because they stay crunchy, fresh, and delicious in the fridge for days.

And honestly? There’s just something satisfying about opening the fridge and seeing beautiful colorful jars already waiting for you.

Fresh cucumber. Juicy tomatoes. Crunchy peppers. Salty olives. Creamy feta.

All layered over a bright lemon oregano vinaigrette that slowly flavors everything perfectly while it sits.

We usually pour ours over a big bed of arugula and split it between the two of us for lunch or dinner.

Simple. Fresh. Nourishing. Easy.

Exactly the kind of meal prep I actually stick with.

Why We Love It

Colorful Vegetables

A beautiful variety of fresh vegetables helps support overall wellness and healthy glowing skin from within.

Chickpeas

Packed with fiber and plant protein to help keep meals balanced and satisfying.

Olive Oil

Healthy fats help nourish the skin barrier while bringing richness and Mediterranean flavor.

Meal Prep Friendly

One of the easiest ways to make nourishing meals feel effortless during busy weeks.

Ingredients

Salad

• cucumber
• cherry tomatoes
• red, orange, or yellow bell pepper
• red onion
• chickpeas
• Kalamata olives
• feta cheese

Dressing

• 1 small garlic clove, finely chopped
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• squeeze fresh lemon juice
• sea salt
• black pepper

Optional:

• arugula
• grilled chicken
• quinoa
• fresh herbs

Directions

Add all dressing ingredients directly into the bottom of a mason jar.

Seal tightly and shake well until combined.

Layer in the vegetables starting with the sturdier ingredients first.

Add cucumber, tomatoes, peppers, onion, chickpeas, olives, and feta.

Seal tightly and refrigerate.

When ready to serve, shake the jar lightly and pour over arugula or greens if desired.

Meal Prep Tip

These jars stay fresh and crunchy in the refrigerator for about 4–5 days, making them perfect for busy weeks.

Glow Note

I love recipes like this because they make healthy eating feel approachable and beautiful instead of overwhelming.

Fresh ingredients. Bright colors. Ready when you are.

That’s my favorite kind of meal prep.

Love + Eat Well,
Natalie

A cozy nourishing salad from Natalie’s kitchen — warm farro, massaged kale, crisp apples, sweet dates, and maple cinnamon nut clusters layered together into the perfect cool-weather comfort bowl.

The second the weather starts turning cooler, I instantly begin craving apples, cinnamon, hearty grains, and cozy bowls like this.

This salad somehow manages to feel both fresh and comforting at the same time.

Warm chewy farro tossed with lemony massaged kale, crisp apples, sweet chewy dates, fresh herbs, and crunchy maple-spiced nut clusters.

Every bite has a little bit of everything.

Soft. Crunchy. Sweet. Tangy. Warm. Fresh.

And honestly? Those nut and seed clusters are dangerously good on their own.

I especially love serving this while the farro is still warm because it slightly softens the kale and makes the entire bowl feel incredibly grounding and satisfying.

Exactly the kind of meal I crave during slower cooler seasons.

Why We Love It

Kale

Packed with antioxidants and minerals that help support healthy skin and overall wellness.

Farro

A hearty ancient grain rich in fiber and nutrients that helps make the salad deeply satisfying.

Apples + Dates

Natural sweetness paired with fiber and antioxidants that bring warmth and balance to the dish.

Walnuts + Pumpkin Seeds

Healthy fats and minerals help nourish the skin barrier while adding beautiful crunch.

Cinnamon

Adds warmth and comforting flavor while making the salad feel especially cozy and seasonal.

Ingredients

Salad

• 4 handfuls kale, torn
• 1 cup farro
• 1/2 cup fresh parsley, chopped
• 1 green apple, chopped
• 1/4 cup red onion, sliced
• 3 large dried dates, chopped

Maple Nut + Seed Clusters

• 1/4 cup raw pumpkin seeds
• 1/4 cup raw walnuts
• 1–2 tablespoons maple syrup
• pinch sea salt
• dash cinnamon
• dash cayenne pepper

Honey Orange Dressing

• juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1 tablespoon orange juice
• 1 tablespoon honey
• sea salt
• black pepper
• dash cinnamon

Optional additions:

• roasted sweet potato
• roasted brussels sprouts
• chicken

Directions

Cook the farro according to package directions.

Add the warm cooked farro to a large bowl.

Meanwhile, combine the pumpkin seeds, walnuts, maple syrup, salt, cinnamon, and cayenne.

Spread onto a parchment-lined baking sheet and bake at 350 degrees for about 10 minutes until lightly toasted.

Allow to cool and break into clusters.

Add the kale to a separate bowl.

Whisk or shake together all dressing ingredients.

Pour over the kale and massage thoroughly with your hands until softened.

Add the kale to the warm farro.

Stir in the parsley, apple, onion, dates, and nut clusters.

Toss gently and serve while slightly warm.

Glow Note

I love recipes like this because they make healthy eating feel deeply comforting instead of restrictive.

Warm grains. Crisp apples. Cozy cinnamon.

The kind of bowl you genuinely look forward to eating.

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

A crisp, vibrant salad from Natalie’s kitchen — layered with peppery greens, tart apple, shaved fennel, citrus dressing, and all the fresh bright flavors that make your body crave more vegetables naturally.

This salad was inspired by a version I had at a local restaurant years ago.

And naturally…I immediately came home convinced I could make it better.

Annnnnd I did.

It quickly became one of those salads I make over and over because it feels incredibly fresh, light, and flavorful without requiring much effort at all.

The shaved fennel gives it that crisp almost addictive crunch. The tart apple brightens everything up. And the orange dressing somehow makes the whole bowl taste sunshiney and happy.

It’s the kind of salad that actually makes you excited to eat a salad.

Why We Love It

Fennel

One of my favorite underrated vegetables — crisp, refreshing, naturally anti-inflammatory, and rich in vitamin C to help support collagen and healthy skin.

Apples

Bring freshness, crunch, and fiber that help support digestion and overall glow from within.

Spinach + Arugula

A nourishing blend of greens packed with antioxidants, minerals, and beautiful peppery flavor.

Walnuts + Pumpkin Seeds

Healthy fats and crunch that make the salad feel satisfying and balanced instead of overly light.

Ingredients

Salad

• spinach
• arugula
• 1 small fennel bulb
• 1 Granny Smith apple
• raw walnuts
• raw pumpkin seeds

Orange Dressing

• juice and zest of 1 orange
• 1/4 cup extra-virgin olive oil
• 1/2 tablespoon raw honey
• 2 tablespoons apple cider vinegar
• pinch sea salt
• pinch black pepper

Directions

Blend all dressing ingredients together until smooth and lightly creamy.

Thinly slice the fennel and apple using a mandolin or sharp knife.

Add the spinach, arugula, fennel, apple, walnuts, and pumpkin seeds to a large bowl.

Pour over the dressing and toss gently until evenly coated.

Serve immediately.

Glow Note

This is one of those salads that reminds me healthy food should still feel exciting and beautiful.

Bright colors. Crisp textures. Fresh citrus.

The kind of meal that leaves you feeling energized instead of weighed down.

Love + Eat Well,
Natalie