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.

Crispy Zucchini & Cabbage Fritters with Lemon Basil Yogurt

Crispy Zucchini & Cabbage Fritters with Lemon Basil Yogurt

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

  • 2 medium zucchini, shredded
  • 2 cups shredded green cabbage
  • 2 large eggs
  • ½ cup almond flour
  • 2 cloves garlic, minced
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon red chili flakes
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For Cooking

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon grass-fed butter

Lemon Basil Yogurt

  • 1 cup plain Greek yogurt
  • Juice of ½ lemon
  • Fresh basil, thinly sliced
  • Pinch of sea salt

Instructions

  1. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  2. In a large bowl, combine zucchini, cabbage, eggs, almond flour, garlic, garlic powder, onion powder, chili flakes, sea salt, and pepper.
  3. Mix until fully combined.
  4. Heat olive oil and butter in a large skillet over medium heat.
  5. Scoop about ¼ cup of mixture for each fritter and gently flatten in the pan.
  6. Cook for 3–4 minutes per side, until golden brown and crisp.
  7. Transfer to a paper towel-lined plate while finishing the remaining fritters.
  8. In a small bowl, stir together Greek yogurt, lemon juice, basil, and a pinch of sea salt.
  9. Serve warm with the lemon basil yogurt spooned over the top or alongside for dipping.

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

  • Stir in crumbled feta.
  • Top with smoked salmon.
  • Serve alongside grilled chicken.

Make Them Dairy-Free

  • Use avocado oil instead of butter.
  • Serve with a dairy-free yogurt alternative.

Boost the Veggies

  • Add shredded carrots.
  • Mix in chopped spinach.
  • Add finely diced scallions.

Herb Variations

  • Fresh dill
  • Chives
  • Parsley
  • Mint

For Extra Crunch

  • Sprinkle with toasted pumpkin seeds before serving.

These are best enjoyed warm, preferably outdoors on a sunny afternoon with people you love around the table.

 

Love + Eat Well,

by natalie

 

Italian Sub Pasta Salad | From the Table

Italian Sub Pasta Salad | From the Table

From the Table


Italian Sub Pasta Salad


All the nostalgic flavors of an Italian sub — reimagined with cleaner, glow-forward ingredients that nourish as much as they satisfy. This hearty pasta salad is packed with healthy fats, probiotic-rich additions, antioxidant-filled vegetables, and protein to help support glowing skin, energy, and balanced blood sugar.


When possible, we always recommend choosing the highest-quality ingredients you can find: uncured salami, organic vegetables, fresh grated Parmigiano Reggiano, and a clean avocado-oil mayo with no seed oils.


Ingredients


  • 12 ounces sourdough pasta, cooked and cooled
  • 1/4 cup clean mayo (we love one made with avocado oil and no seed oils)
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 3 garlic cloves, finely grated
  • Pinch of raw sugar or monk fruit
  • Sea salt + freshly cracked black pepper


Add-ins


  • 8 ounces fresh mozzarella, torn into pieces
  • 1 cup Castelvetrano olives, pitted and halved
  • 1 cup organic artichoke hearts, quartered
  • 3 ounces uncured spicy salami or soppressata, sliced
  • 1/3 cup sliced pepperoncini
  • 1/4 cup freshly grated Parmigiano Reggiano
  • 1/2 teaspoon red pepper flakes
  • A few big handfuls organic spinach
  • Thinly sliced red onion
  • Optional: sliced organic red peppers
  • Spaghetti dust or Italian seasoning, for finishing


Optional Flavor Boost


  • Chopped pickles stirred into the dressing
  • A splash of olive or pepperoncini brine


Directions


Cook the sourdough pasta according to package directions. Drain and let cool slightly.


In a large bowl, whisk together the mayo, red wine vinegar, olive oil, garlic, sugar, salt, and pepper until creamy and combined. If you love that classic deli-style tang, stir in chopped pickles and a splash of brine.


Add the cooked pasta along with the mozzarella, olives, artichokes, uncured salami, pepperoncini, parmesan, red onion, spinach, and optional red peppers. Toss until everything is beautifully coated.


Finish with red pepper flakes and a generous sprinkle of spaghetti dust before serving.


Serve chilled or at room temperature.


Glow Food Benefits


  • Garlic + olive oil support heart health and healthy inflammation response.
  • Spinach, red onion, and peppers provide antioxidants that support skin health and cellular protection.
  • Fermented and brined ingredients like pepperoncini and pickles can help support digestion and microbial diversity.
  • Fresh parmesan and mozzarella add satisfying protein and calcium for balanced meals.
  • Sourdough pasta may be gentler to digest thanks to the fermentation process.


Comfort food with a little glow built in.

 

Love + Eat Well