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 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

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 warm comforting recipe from Natalie’s kitchen — soft cinnamon apples slowly simmered with butter and sea salt into one of the simplest little rituals for cozy everyday nourishment.

Sometimes the most nourishing recipes are also the simplest.

A few apples. Butter. Cinnamon. Gentle heat.

That’s it.

Stewed apples have quietly become one of my favorite cozy wellness habits during colder months because they feel comforting, grounding, and incredibly easy on digestion.

Soft warm apples simmered slowly until they melt into their own naturally sweet syrup somehow feel both nostalgic and healing at the same time.

I especially love them spooned over oatmeal, yogurt, or eaten warm straight from the pot.

Simple food always seems to hit the deepest.

Why We Love It

Apples

Rich in pectin, a gentle prebiotic fiber that helps support healthy digestion and beneficial gut bacteria.

Cinnamon

A warming spice traditionally loved for helping support balance, circulation, and digestion.

Butter or Ghee

Healthy fats help make the apples deeply satisfying while adding richness and comfort.

Easy Digestion

Cooking apples makes them softer and easier for many people to digest while still delivering beautiful nourishment.

Ingredients

• 4 medium apples
• 2 tablespoons butter or ghee
• 1 teaspoon cinnamon
• pinch sea salt
• 1/4 cup water

Optional:

• drizzle raw honey
• chopped walnuts
• yogurt
• oatmeal
• granola

Directions

Wash, core, and chop the apples into bite-sized pieces.

Peeling is optional.

In a medium saucepan over medium heat, melt the butter.

Add the apples, cinnamon, sea salt, and water.

Stir until the apples are evenly coated.

Cover and simmer gently for about 8–10 minutes, stirring occasionally, until the apples become soft and syrupy.

Taste and adjust cinnamon if desired.

Serve warm on their own or spooned over yogurt or oatmeal.

Store leftovers in the refrigerator for several days.

Glow Note

This is one of those quiet little recipes that feels more like self-care than cooking.

Warm cinnamon. Soft apples. Slow mornings.

The kind of nourishment that gently reminds you to take care of yourself in simple ways.

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 simple little spring bowl from Natalie’s kitchen — tender zucchini, sweet carrots, coconut oil, and fresh herbs lightly warmed together into one bright nourishing dish.

Some recipes are less about complexity and more about how they make you feel.

Fresh. Light. Nourished. Energized.

This little zucchini and carrot bowl is exactly that.

Simple seasonal vegetables gently sautéed until just tender, finished with a touch of honey and fresh herbs.

That’s it.

The kind of quick nourishing meal you can throw together in minutes when your body is craving something fresh and vibrant without a lot of effort.

I especially love recipes like this during spring when produce starts becoming brighter, sweeter, and more alive again.

Simple food really does taste best this time of year.

Why We Love It

Zucchini

Naturally hydrating and light while adding softness and freshness to the bowl.

Carrots

Rich in beta-carotene, which helps support healthy skin renewal and glow from within.

Coconut Oil

Healthy fats help nourish the skin barrier while adding gentle richness to the vegetables.

Fresh Herbs

Parsley or mint brighten the bowl beautifully while adding freshness and spring flavor.

Ingredients

• 1 medium zucchini, spiralized or thinly sliced
• 1 large carrot, grated or spiralized
• 1 tablespoon coconut oil
• 1 teaspoon honey
• pinch black pepper

Optional:

• fresh parsley
• fresh mint
• pumpkin seeds
• lemon zest

Directions

Warm the coconut oil in a skillet over medium heat.

Add the zucchini and carrot and sauté for 3–4 minutes until just tender but still vibrant.

Stir in the honey and black pepper, tossing gently to coat the vegetables evenly.

Transfer to a serving bowl and finish with fresh herbs if desired.

Serve warm.

Glow Note

I love recipes like this because they remind me nourishing food does not need to be complicated to feel beautiful.

A few colorful ingredients. Gentle cooking. Slow moments.

Sometimes that’s more than enough.

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 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