Feed Your Glow
Nourishing recipes, glow foods, and slower living inspiration from Natalie’s kitchen.
White Bean & Grilled Corn Summer Salad
A Glow Food Side Dish for Backyard Gatherings
There is something about summer meals shared outdoors that feels different. The pace slows. The conversations linger. The table fills with simple dishes made from ingredients that are at their peak.
This White Bean & Grilled Corn Summer Salad is one of those recipes I find myself returning to all season long. It comes together quickly, can be made ahead, and pairs beautifully with everything from grass-fed hamburgers to grilled vegetables and fresh watermelon.
Most importantly, it is filled with what I like to call glow foods—whole, nutrient-dense ingredients that nourish from the inside out. Creamy white beans provide plant protein and fiber to support digestion and balanced blood sugar. Sweet summer corn offers antioxidants and natural sweetness, while fresh herbs, avocado, and extra virgin olive oil bring healthy fats and phytonutrients that help support radiant skin and overall wellness.
It’s the kind of dish that feels both comforting and fresh, proving that healthy food never has to be complicated.
Ingredients
- 2 cans cannellini beans, drained and rinsed
- 3 ears fresh corn, grilled and kernels removed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, sliced
Lemon-Lime Dressing
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Juice of 1 lime
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- Sea salt and freshly cracked pepper to taste
Directions
- Grill the corn until lightly charred and allow it to cool.
- Combine the beans, corn, avocado, tomatoes, onion, parsley, and basil in a large bowl.
- Whisk together the dressing ingredients.
- Pour over the salad and gently toss.
- Taste and adjust seasoning as desired.
- Refrigerate for 30 minutes before serving to allow the flavors to come together.
Serves 6–8 as a side dish.
Easy Swaps
This recipe is wonderfully forgiving and easy to adapt with what you have on hand.
- No cannellini beans? Use Great Northern or butter beans.
- Add crumbled feta or goat cheese for extra richness.
- Swap basil for fresh dill or cilantro.
- Add diced cucumber for extra crunch.
- Stir in arugula just before serving.
- For additional protein, add grilled chicken or wild-caught salmon.
Why It’s Glow Food
At Love + Be Well, we believe beauty begins with nourishment.
White beans are rich in fiber and plant-based protein, helping support digestion, steady energy, and a healthy gut microbiome. Extra virgin olive oil provides beneficial polyphenols that help combat oxidative stress, while colorful vegetables and herbs contribute antioxidants that support healthy aging and glowing skin.
This simple salad delivers nourishment without feeling heavy—exactly the way summer eating should feel.
Here’s to cool evenings, full tables, and food that loves you back.
Gather, nourish, glow.
Love + Eat Well,
Natalie
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
- Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine zucchini, cabbage, eggs, almond flour, garlic, garlic powder, onion powder, chili flakes, sea salt, and pepper.
- Mix until fully combined.
- Heat olive oil and butter in a large skillet over medium heat.
- Scoop about ¼ cup of mixture for each fritter and gently flatten in the pan.
- Cook for 3–4 minutes per side, until golden brown and crisp.
- Transfer to a paper towel-lined plate while finishing the remaining fritters.
- In a small bowl, stir together Greek yogurt, lemon juice, basil, and a pinch of sea salt.
- 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
Summer Cucumber Glow Salad
A fresh, crunchy cucumber salad from Natalie’s kitchen — layered with cooling cucumbers, creamy avocado, herbs, and bright lemon for the kind of simple summer meal that makes you feel instantly refreshed.
This recipe came together on one of those warmer evenings when we wanted something light but still satisfying.
And honestly…those are usually my favorite kinds of meals.
Simple ingredients.
Big flavor.
Very little effort.
The crisp cucumbers, creamy avocado, fresh herbs, and lemony dressing all come together in the prettiest way. It feels nourishing without being heavy and somehow tastes even better after sitting in the fridge for a little while.
I especially love making this ahead because it’s the kind of recipe that makes healthy eating feel easy.
And anything served in a chilled bowl on a summer afternoon just feels extra good somehow.
Why We Love It
Cucumbers
Hydrating, refreshing, and full of skin-loving water content that helps support that fresh summer glow.
Avocado
Adds healthy fats and creaminess that make this salad feel satisfying and balanced.
Fresh Herbs
Bring brightness, flavor, and that fresh-from-the-garden feeling that makes simple meals feel special.
Make-Ahead Friendly
One of my favorite recipes to prep ahead for lunches, gatherings, or easy summer dinners.
Ingredients
2 large cucumbers, sliced
1 avocado, diced
1/4 red onion, thinly sliced
Fresh dill and parsley
Juice of 1 lemon
Olive oil
Sea salt
Fresh cracked pepper
Optional additions:
feta cheese
chickpeas
grilled chicken
extra herbs
Directions
Slice cucumbers and place into a large bowl.
Add avocado, red onion, and fresh herbs.
Drizzle with olive oil and fresh lemon juice.
Season with sea salt and cracked pepper.
Toss gently until combined.
Refrigerate for 20–30 minutes before serving if you have time.
Serve chilled.
Glow Note
I love recipes that feel fresh, simple, and beautiful without needing much effort.
The kind of food that leaves you feeling lighter, calmer, and well cared for.Especially in the middle of summer.
Love + Eat Well,
Natalie
Apple Slices + Whipped Yogurt Dip
There’s something nostalgic and comforting about crisp apple slices with a creamy dip — but this version feels a little more elevated. Light, fluffy, naturally sweetened, and full of cozy flavor, it’s the kind of simple recipe that disappears quickly around the table.
The secret is whipping the dip until it becomes thick, airy, and almost mousse-like.
We tested both peanut butter and almond butter, and almond butter won by far for its softer, more delicate flavor. A tiny splash of orange juice brightens everything beautifully.
INGREDIENTS
For the Dip:
• 1 cup plain Greek yogurt
• 1–2 tablespoons almond butter
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Tiny splash fresh orange juice
• Pinch sea salt
For Serving:
• Crisp apple slices
• Extra cinnamon for dusting
Optional Elevation:
For a richer, cheesecake-style version, replace part or all of the yogurt with softened cream cheese.
Directions
- Add yogurt, almond butter, maple syrup, vanilla, cinnamon, orange juice, and sea salt to a bowl.
- Using a hand mixer or whisk, whip until thick, smooth, and fluffy. The texture should feel light and airy rather than dense.
- Taste and adjust sweetness or cinnamon if desired.
- Serve immediately with chilled apple slices.
GLOW NOTES
• Almond butter creates a softer, more balanced flavor than peanut butter.
• Honey can be substituted for maple syrup if preferred.
• Delicious topped with chopped walnuts, granola, or an extra drizzle of almond butter.
• Best served cold.
Love + Eat Well,
Natalie
Roasted Sweet Potatoes + Brussels
A simple nourishing side from Natalie’s kitchen — caramelized sweet potatoes and crispy Brussels sprouts roasted together until golden, comforting, and full of flavor.
This is one of those easy sheet pan recipes that somehow works with almost everything.
Simple enough for busy weeknights.
Beautiful enough to serve at gatherings.
The sweetness from the roasted potatoes pairs perfectly with the crispy savory edges of the Brussels sprouts.
Minimal ingredients.
Big cozy energy.
Why We Love It
Sweet Potatoes
Rich in fiber, antioxidants, and grounding nourishment.
Brussels Sprouts
Perfectly crispy edges with beautiful flavor and texture.
Simple Ingredients
Just olive oil, salt, and pepper letting the vegetables shine.
Meal Prep Friendly
Perfect for bowls, lunch plates, protein pairings, and easy dinners throughout the week.
Ingredients
2 sweet potatoes, cubed
1 pound Brussels sprouts, halved
2 tablespoons extra virgin olive oil
sea salt
fresh black pepper
Optional:
garlic powder
paprika
red pepper flakes
fresh herbs
parmesan
Directions
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Add sweet potatoes and Brussels sprouts to the pan.
Drizzle with olive oil and season generously with salt and pepper.
Toss well and spread evenly.
Roast for about 45 minutes to 1 hour, flipping halfway through, until golden and caramelized.
Serve warm.
Glow Note
Simple vegetables roasted well can honestly become the foundation of so many nourishing meals.
I come back to recipes like this constantly during busy weeks.
Love + Eat Well,
Natalie
Perfect Roasted Sweet Potatoes
Perfect Roasted Sweet Potatoes from Natalie’s kitchen — caramelized, comforting, and one of the simplest ways to add warmth and nourishment to everyday meals.
This is one of those foundational recipes I make constantly.
Especially when life feels busy.
Because once you have roasted sweet potatoes ready in the fridge, healthy meals become so much easier.
Add them to:
glow bowls
salads
breakfast plates
wraps
simple lunch plates
Or honestly…eat them straight from the pan while they’re still warm and caramelized.
My favorite way to roast them is cut in half.
The edges become deeply golden while the centers stay soft, creamy, and naturally sweet.
Simple ingredients.
Simple preparation.
Always worth making.
Why We Love Them
Sweet Potatoes
Rich in fiber, antioxidants, and grounding nourishment.
Olive Oil
Adds richness while helping the edges caramelize beautifully.
Meal Prep Friendly
Perfect to keep in the refrigerator for easy nourishing meals throughout the week.
Ingredients
2 sweet potatoes, halved lengthwise
1–2 tablespoons extra virgin olive oil
sea salt
fresh black pepper
Optional:
garlic powder
paprika
cinnamon
fresh herbs
Directions
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Place sweet potatoes cut side up on the baking sheet.
Drizzle with olive oil and season generously with sea salt and black pepper.
Roast for about 45 minutes to 1 hour until soft in the center and beautifully caramelized on top.
Serve warm or store in the refrigerator for easy meals throughout the week.
Natalie’s Favorite Way To Serve Them
With:
grass-fed ground beef
avocado
a drizzle of tahini
flaky sea salt
or alongside simple roasted vegetables
Glow Note
I love recipes like this because they remind us that nourishing food doesn’t need to be complicated to feel deeply satisfying.
Sometimes the simplest meals are the ones we return to most.
Love + Eat Well,
Natalie
Smoky Garlic Tomato Black Beans
A cozy, slow-simmered pot of black beans—deep with garlic, warmed with spice, and brightened at the end with lime and herbs. This is the kind of simple, nourishing staple that tastes even better the next day.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 5–6 garlic cloves, minced
- 2 cans black beans (or 3 cups cooked), drained (reserve a little bean liquid)
- 1 large ripe tomato, diced, or 1 cup crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/8 teaspoon nutmeg (a whisper)
- 1–2 teaspoons sea salt, to taste
- Fresh black pepper
- Pinch red pepper flakes or chipotle powder (optional)
- 1 teaspoon maple syrup or coconut sugar (optional, for balance)
- Juice of 1/2 lime
- Fresh cilantro or parsley, to finish
- Optional: splash of vegetable broth (as needed)
How to Make It
1) Build the flavor base
Warm the olive oil in a heavy skillet or saucepan over medium heat.
Add the onion with a pinch of salt and cook slowly for 8–10 minutes, stirring occasionally, until soft and golden. Don’t rush this part—this is where the sweetness and depth begin.
Add the garlic and cook 1 minute, just until fragrant.
2) Bloom the spices
Add cumin, smoked paprika, oregano, nutmeg, black pepper, and red pepper/chipotle (if using). Stir for 30 seconds to wake everything up.
3) Add tomatoes
Stir in the tomatoes and bay leaf. Simmer 5–7 minutes until slightly thickened and jammy.
If the tomatoes taste sharp, add the maple syrup/coconut sugar to round the edges.
4) Simmer the beans
Add the black beans plus 1/4–1/2 cup reserved bean liquid (or broth).
Simmer uncovered 15–20 minutes, stirring now and then.
For a naturally creamy texture, mash a small scoop of beans against the side of the pan and stir back in.
5) Finish + brighten
Remove the bay leaf.
Stir in lime juice and fresh herbs. Taste and adjust salt and pepper—black beans come alive when they’re properly seasoned and brightened.
Glow Notes (Still Adding)
- Steady energy: Black beans bring fiber + plant protein to support balanced blood sugar and sustained energy.
- Kitchen-medicine aromatics: Onion and garlic add depth, warmth, and that quietly supportive, everyday nourishment.
- Bright finish: Lime and herbs lift the whole pot—this is what makes the dish feel vibrant, not heavy.
Serving Ritual
This is a beautiful base for a simple “glow bowl.” Try:
- Roasted sweet potato
- A generous ladle of smoky beans
- Avocado
- Quick cabbage slaw
- Fresh herbs and an extra squeeze of lime
Easy Swaps (and gentle upgrades)
- No fresh tomato? Use crushed tomatoes (or a few tablespoons of tomato paste + a splash of water).
- No lime? A small splash of apple cider vinegar works in a pinch—add slowly.
- Want it creamier? Stir in a spoonful of coconut cream at the end.
- Want more heat? Chipotle powder gives a deeper, smoky warmth than red pepper flakes.
- Want extra greens? Fold in sautéed kale or spinach right at the end.
- No smoked paprika? Regular paprika works—add a tiny pinch of chipotle if you have it to mimic the smokiness.
Peas + Crispy Prosciutto with Parmesan
A simple little skillet dish from Natalie’s kitchen — sweet peas, crispy prosciutto, parmesan, and lemon layered together into one of those recipes that somehow tastes far fancier than the effort it takes.
If there’s one flavor combination that feels completely meant to be together, it’s peas and prosciutto.
Sweet tender peas. Crispy salty prosciutto. Fresh parmesan melting slightly into everything. Bright lemon over the top.
Simple ingredients that somehow create something incredibly satisfying.
This is one of those recipes that comes together in minutes but feels special enough to serve for dinner guests.
Although honestly…if your name is Natalie, there’s a very good chance you’ll just eat the entire bowl for dinner standing at the kitchen counter.
No judgment here.
Sometimes the side dish completely steals the show.
Why We Love It
Peas
Tiny green powerhouses packed with vitamin C, fiber, and antioxidants that help support healthy skin and collagen production.
Extra Virgin Olive Oil
Healthy fats help nourish the skin barrier while adding richness and silky texture to the dish.
Parmesan
Adds savory depth and comfort while helping simple ingredients feel elevated and satisfying.
Simple Real Ingredients
One of the best reminders that nourishing food does not need to be complicated to feel special.
Ingredients
- 2 cups fresh or frozen peas
- 4–6 slices prosciutto, chopped or torn
- 2 tablespoons butter or extra-virgin olive oil
- sea salt
- fresh cracked black pepper
- juice of 1/2 lemon
- 1/3–1/2 cup freshly grated parmesan cheese
Optional:
- pinch red pepper flakes
- extra parmesan for serving
- drizzle olive oil
Directions
Heat a large skillet over medium heat.
Add the prosciutto and cook for several minutes until crisp and the fat has rendered.
Remove the prosciutto using a slotted spoon and set aside, leaving the flavorful drippings in the pan.
Add the butter, olive oil, or a mixture of both.
Once melted and warm, add the peas and season with salt and pepper.
Cook for 4–6 minutes until the peas are bright green, tender, and beginning to blister slightly.
Remove from heat and squeeze over the fresh lemon juice.
Stir in most of the parmesan and crispy prosciutto, allowing the residual heat to melt the cheese slightly into the peas.
Transfer to a serving bowl and finish with extra parmesan, black pepper, and olive oil if desired.
Serve warm.
Glow Note
I love recipes like this because they prove simple food can still feel deeply comforting and beautiful.
Just a few fresh ingredients layered together thoughtfully.
Honestly one of my favorite kinds of cooking.
Love + Eat Well,
Natalie
Glow Greek Salad with Creamy Lemon Dill Dressing
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
Mom’s Ham Salad
A nostalgic family recipe from Natalie’s kitchen — creamy ham salad made with cleaner ingredients, crunchy pickles, fresh herbs, and all the comforting flavors of home.
Some recipes carry more than flavor.
They carry memories.
This ham salad is one of those recipes for me.
Growing up, my mom made versions of this constantly — simple lunches, summer picnics, quick dinners at the kitchen counter. It was one of those foods that always seemed to quietly appear in the fridge waiting for us.
Creamy. Tangy. Comforting. Familiar.
Over the years, I started updating it with ingredients that felt more aligned with the way we eat now — uncured ham, avocado oil mayo, better-quality mustard, fermented pickles.
Still nostalgic. Just a little fresher and cleaner.
And somehow my family still requests it constantly.
Which honestly feels like the best compliment.
Why We Love It
Protein-Rich + Satisfying
Ham and eggs make this incredibly filling while still feeling light enough for easy lunches and quick meals.
Cleaner Ingredients
Simple swaps like avocado oil mayo and uncured ham help modernize a nostalgic classic without losing the comforting flavor.
Easy Meal Prep
One of those recipes that tastes even better after sitting in the fridge awhile, making it perfect for busy weeks.
Nostalgic Comfort
The kind of familiar homemade food that reminds you simple meals are often the ones everyone remembers most.
Ingredients
- 2 cups chopped uncured ham
- 2 ribs organic celery
- 1 small organic shallot
- 1/2 cup chopped dill pickles
- 2 pastured hard-boiled eggs
- 1/2 cup avocado oil mayo
- 1 heaping tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- splash pickle juice
Natalie’s favorites:
- Bubbies pickles
- Chosen Foods avocado oil mayo
- Birdy’s Dijon mustard
Directions
Hard boil the eggs and allow them to cool completely.
Roughly chop the ham, celery, shallot, pickles, and eggs.
Add everything to a mini food processor and pulse until finely chopped but still slightly textured.
Transfer the mixture to a bowl and stir in the mayo, Dijon mustard, black pepper, and a splash of pickle juice.
Taste and adjust seasoning if needed.
Chill for at least 30 minutes before serving so the flavors can settle together beautifully.
Serving Suggestions
- spooned into lettuce wraps
- layered onto toasted sourdough
- served with gluten-free crackers
- scooped over fresh greens
- paired with crunchy raw vegetables
Glow Note
I love recipes like this because they remind me nourishment does not need to feel complicated or trendy.
Sometimes the best meals are simply updated versions of the foods we grew up loving most.
Comforting. Familiar. Made with care.
That’s always the kind of food I want to pass down.
Love + Eat Well,
Natalie
Sumo Orange + Beet Glow Salad
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
Raw Carrot Glow Salad
Raw Carrot Glow Salad
Some of the most nourishing things we can do for ourselves are often the simplest.
A bowl of crisp carrots. Fresh citrus. Good olive oil. A quiet moment standing in the kitchen while sunlight comes through the windows.
This raw carrot salad has slowly become one of my favorite daily rituals lately — especially this time of year when I naturally start craving fresher, brighter foods again.
It’s crunchy, vibrant, lightly sweet, and deeply satisfying in that uncomplicated way real food tends to be.
No powders.
No complicated wellness rules.
Just ingredients that quietly support the body from the inside out.
Why We Love It
Carrots
Rich in beta-carotene, carrots gently support skin renewal, healthy glow, and overall skin resilience.
Apples
Natural pectin helps nourish the gut microbiome — something I’ve learned over the years often shows up directly in the skin.
Goji Berries
These little jewels bring vitamin C and antioxidants that help support collagen and protect against everyday stressors.
Walnuts
Healthy omega fats help nourish the skin barrier while adding richness and crunch.
Olive Oil + Citrus
Good fats and bright acidity help the body absorb nutrients beautifully while making everything taste fresh and alive.
Ingredients
Serves 1–2
- 1–2 large organic carrots
- 1/2 crisp apple, chopped
- 2 tablespoons dried goji berries
- small handful raw walnuts, roughly chopped
- 1 teaspoon extra-virgin olive oil
- juice of 1/2 lemon or lime
- 1 teaspoon tangerine vinegar or rice vinegar
- drizzle of raw honey
- pinch of sea salt
Directions
Grate or ribbon the carrots into a bowl. I usually leave the peel on when using organic carrots for extra texture and nutrients.
Add the chopped apple, goji berries, and walnuts.
Drizzle with olive oil, citrus juice, vinegar, and honey, then toss gently until everything is lightly coated.
Let the salad sit for about 5–10 minutes before eating. The goji berries soften slightly, the apples release their juices, and the flavors settle together beautifully.
Best enjoyed fresh while everything is still crisp and vibrant.
Glow Note
I love this as a light lunch, an afternoon reset, or alongside grilled chicken or wild salmon for something more substantial.
One of those simple little meals that reminds me healthy eating does not need to feel complicated to feel beautiful.
Love + Eat Well,
Natalie
