A fresh, beautiful salad from Natalie’s kitchen — tender red butter lettuce, juicy tangerine, creamy buffalo mozzarella, cool cucumber, avocado, delicate prosciutto, and fluffy quinoa tossed with pistachios, all finished with broccoli micro greens and a bright champagne-orange dressing.

This is the kind of salad I love when I want something that feels light, feminine, and deeply nourishing — but still a little special.

Fresh. Creamy. Citrusy. Crisp.

A little salty from the prosciutto, a little sweet from the tangerine, a little richness from the avocado and mozzarella, and just enough texture from the pistachio quinoa to make it feel satisfying.

It’s simple enough for lunch at home, beautiful enough to serve to a friend, and exactly the kind of glow meal that makes healthy eating feel abundant, colorful, and joyful.

Every bite feels fresh and balanced without being heavy.

And the best part?

It comes together easily, with ingredients that feel elevated but effortless.

Why We Love It

Red Butter Lettuce

Soft, delicate, and mineral-rich, red butter lettuce gives this salad a tender, beautiful base without overpowering the other flavors.

Tangerine + Orange

Bright citrus brings natural sweetness, vitamin C, and that fresh, juicy lift that makes the whole salad feel alive.

Buffalo Mozzarella

Creamy and delicate, buffalo mozzarella adds softness and richness while keeping the salad elegant and light.

Avocado

Healthy fats make the salad more satisfying and help nourish the skin from within.

Quinoa + Pistachios

A little protein, a little crunch, and a little earthiness — this combination makes the salad feel complete.

Broccoli Micro Greens

Tiny but powerful, micro greens add a fresh, vibrant finish and an extra layer of nourishment.

Ingredients

Salad

• 1 head red butter lettuce, leaves gently separated and washed
• 1 tangerine, peeled and segmented
• 1 small cucumber, thinly sliced
• 1 ripe avocado, sliced
• 1 ball buffalo mozzarella, torn into soft pieces
• 3–4 slices prosciutto, gently torn
• 1 cup cooked quinoa, cooled
• ¼ cup pistachios, roughly chopped
• A handful of broccoli micro greens
• Sea salt and freshly cracked pepper, to taste

Champagne-Orange Dressing

• 1 small shallot, finely minced
• 2 tablespoons champagne vinegar
• Juice from ½ orange
• 1 teaspoon orange zest
• 1–2 teaspoons honey, to taste
• ¼ cup extra virgin olive oil
• Sea salt and freshly cracked pepper, to taste

Directions

In a small bowl or jar, combine the minced shallot, champagne vinegar, orange juice, orange zest, and honey.

Let it sit for 5–10 minutes so the shallot softens and mellows.

Slowly whisk in the extra virgin olive oil until the dressing feels silky and blended.

Season with sea salt and freshly cracked pepper.

In a separate bowl, toss the cooked quinoa with chopped pistachios and a small spoonful of the dressing.

Arrange the red butter lettuce on a large platter or shallow bowl.

Layer in the tangerine segments, cucumber, avocado, torn buffalo mozzarella, and prosciutto.

Spoon the pistachio quinoa over the salad.

Drizzle with the champagne-orange dressing.

Finish with broccoli micro greens, a little extra orange zest, cracked pepper, and a final whisper of sea salt.

Serve immediately.

Easy Swaps

No tangerine? Use orange segments, blood orange, grapefruit, or sliced nectarines.

No buffalo mozzarella? Try burrata, fresh mozzarella, goat cheese, or a soft cashew cheese.

No prosciutto? Leave it off for a vegetarian version, or swap in grilled chicken, smoked salmon, crispy chickpeas, or toasted seeds.

No quinoa? Use farro, millet, wild rice, or keep it leafy and light.

No pistachios? Try toasted almonds, walnuts, pumpkin seeds, or pine nuts.

No broccoli micro greens? Use pea shoots, arugula, basil leaves, or sunflower sprouts.

Glow Note

I love salads like this because they remind me that nourishing food can still feel beautiful.

Soft lettuce. Sweet citrus. Creamy avocado. Salty prosciutto. A little crunch.

Simple ingredients layered together in a way that feels fresh, generous, and full of life.

Love + Eat Well,
Natalie

This fresh, crunchy broccoli salad is the kind of simple, feel-good recipe we love to keep in rotation. It’s bright, lightly creamy, naturally sweet from dried dates, and full of texture from crisp broccoli, red onion, and sunflower seeds. A little apple cider vinegar gives the dressing just the right lift, while honey softens the edges and brings everything together.

It’s beautiful as a make-ahead lunch, a picnic salad, or a vibrant side dish for any meal.

Ingredients

Salad

• 5 cups fresh broccoli, finely chopped into small bite-size florets
• ½ cup dried dates, pitted and chopped
• ¼ cup red onion, finely diced
• ⅓ cup sunflower seeds

Dressing

• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Directions

In a large bowl, combine the chopped broccoli, dates, red onion, and sunflower seeds.

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, sea salt, and black pepper until smooth and creamy.

Pour the dressing over the broccoli mixture and toss well, making sure everything is lightly coated.

For the best flavor, let the salad chill in the refrigerator for at least 20–30 minutes before serving. This gives the broccoli time to soften slightly and allows the sweet, tangy, creamy flavors to come together.

Taste before serving and adjust with an extra pinch of salt, pepper, or a tiny drizzle of honey if desired.

Natalie’s Notes

Chopping the broccoli small makes all the difference. It creates the perfect bite and helps the dressing cling to every little floret.

For extra richness, you can lightly toast the sunflower seeds before adding them. And if you love a little more tang, add an extra splash of apple cider vinegar.

This salad keeps well in the fridge for 2–3 days and makes a beautiful prep-ahead recipe for busy weeks.

Love + Eat Well,

Natalie

Fresh, golden, and full of simple coastal flavor — these crab cakes are one of those recipes that feels elegant without being complicated.

They’re crisp on the outside, tender on the inside, and made with fresh lump crab, lemon, herbs, and just enough panko to hold everything together. Served warm with a creamy lemon yogurt dip, extra lemon wedges, and a simple green salad, this is a beautiful lunch, light dinner, or weekend recipe to bring to the table.

I love recipes like this because they feel both nourishing and special.

Simple ingredients.
Fresh flavor.
A little golden crunch.
A creamy, lemony dip.
And a plate that feels like sunshine.

Why We Love It

Fresh Lump Crab
Delicate, naturally sweet, and full of protein, fresh crab makes these cakes feel light yet satisfying.

Lemon
Lemon zest and juice brighten the crab cakes and the yogurt dip, adding that clean, fresh flavor that makes everything come alive.

Greek Yogurt
Used in both the crab cakes and the dip, Greek yogurt adds creaminess, protein, and a lighter feel than traditional mayo.

Fresh Herbs
Parsley, chives, or dill bring color, freshness, and that simple garden flavor we love.

A Simple Green Salad
The perfect way to serve these crab cakes — fresh greens, avocado, tomato, olive oil, lemon, and a little sea salt.

Simple Fresh Crab Cakes

Ingredients

1 pound fresh lump crab meat, picked over for shells
1 large egg
2 tablespoons plain Greek yogurt or mayo
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley or chives
1/2 cup panko breadcrumbs, plus more if needed
1/2 teaspoon Old Bay seasoning, optional
pinch of sea salt and black pepper
1 to 2 tablespoons olive oil or avocado oil, for cooking

Instructions

In a bowl, whisk together the egg, Greek yogurt or mayo, Dijon mustard, lemon zest, lemon juice, herbs, Old Bay if using, sea salt, and black pepper.

Gently fold in the crab meat and panko breadcrumbs, being careful not to break up the crab too much. The mixture should hold together but still feel light and delicate. Add a little more panko if needed.

Shape into 6 to 8 small patties.

Place the crab cakes on a plate and chill for 20 to 30 minutes. This helps them hold together while cooking.

Heat olive oil or avocado oil in a skillet over medium heat.

Cook the crab cakes for 3 to 4 minutes per side, or until golden, crisp, and warmed through.

Transfer to a plate and serve warm.

Lemon Yogurt Dip

Ingredients

3/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 tablespoon chopped dill, parsley, or chives
1 small garlic clove, finely grated, optional
sea salt and black pepper, to taste

Instructions

Stir all ingredients together in a small bowl until smooth and creamy.

Taste and adjust with more lemon, herbs, sea salt, or black pepper as desired.

Chill until ready to serve.

Natalie’s Favorite Way To Serve It

I love serving these crab cakes warm over a simple green salad with sliced avocado, ripe tomato, a spoonful of lemon yogurt dip, extra herbs, and a generous squeeze of fresh lemon.

A drizzle of olive oil, flaky sea salt, and cracked black pepper make it feel beautiful and complete.

Glow Note

This is the kind of recipe that reminds me how simple food can still feel elevated.

Fresh crab.
Bright lemon.
Creamy yogurt.
Tender greens.
A linen napkin on the table.

Nothing too fussy — just beautiful, nourishing ingredients prepared with care.

Love + Eat Well,
Natalie

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

1. Grill the corn until lightly charred and allow it to cool.
2. Combine the beans, corn, avocado, tomatoes, onion, parsley, and basil in a large bowl.
3. Whisk together the dressing ingredients.
4. Pour over the salad and gently toss.
5. Taste and adjust seasoning as desired.
6. 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

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

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

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

1. Add yogurt, almond butter, maple syrup, vanilla, cinnamon, orange juice, and sea salt to a bowl.
2. Using a hand mixer or whisk, whip until thick, smooth, and fluffy. The texture should feel light and airy rather than dense.
3. Taste and adjust sweetness or cinnamon if desired.
4. 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 

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 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

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

2) Bloom the spices

3) Add tomatoes

4) Simmer the beans

5) Finish + brighten

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

1. Roasted sweet potato
2. A generous ladle of smoky beans
3. Avocado
4. Quick cabbage slaw
5. 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.

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

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