A cozy protein-rich glow bowl from Natalie’s kitchen — seasoned ground beef layered with roasted sweet potatoes and Brussels sprouts for the kind of simple dinner that feels deeply satisfying.

This is exactly the kind of meal I make when I want something grounding, easy, and genuinely nourishing.

Simple ingredients.
One pan of vegetables.
One skillet of protein.

And dinner is done.

The roasted vegetables bring sweetness and texture while the seasoned beef adds richness and warmth that makes the whole bowl feel comforting and balanced.

Perfect for busy nights, meal prep, or simple lunches throughout the week.

Why We Love It

Grass-Fed Ground Beef
Rich in protein, iron, and deeply satisfying nourishment.

Roasted Vegetables
Adds fiber, color, texture, and natural sweetness.

Simple Seasoning
Everyday pantry spices that make everything feel cozy and flavorful.

Balanced + Filling
Protein, fiber, healthy carbs, and nourishing fats all in one bowl.

Ingredients

2 cups roasted sweet potatoes + Brussels sprouts
1 pound ground beef
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
sea salt
fresh black pepper

Optional:

avocado
hot honey
microgreens
goat cheese
fresh herbs
sauerkraut

Directions

Heat olive oil in a skillet over medium heat.

Add ground beef and season with garlic powder, paprika, salt, and pepper.

Cook until browned and fully cooked through.

Warm roasted vegetables if needed.

Assemble bowls with roasted vegetables and seasoned beef.

Add any optional toppings and serve warm.

Natalie’s Favorite Way To Serve It

With:

avocado
microgreens
a drizzle of hot honey
and flaky sea salt

Glow Note

I love meals like this because they prove nourishing food doesn’t need to be complicated to feel really good.

Simple ingredients prepared well will always be enough.

Love + Eat Well,
Natalie

A nourishing glow bowl from Natalie’s kitchen — warm roasted vegetables, fluffy quinoa, creamy avocado, crunchy seeds, and a simple lemon tahini drizzle layered together for the kind of meal that leaves you feeling both grounded and energized.

This is exactly the kind of meal I come back to over and over again.

Simple ingredients.
Beautiful colors.
So much nourishment in one bowl.

Glow bowls are one of my favorite ways to eat because they’re endlessly flexible and make healthy eating feel approachable instead of complicated.

A little protein.
A little crunch.
Healthy fats.
Something roasted.
Something fresh.

And suddenly lunch or dinner feels deeply satisfying.

This version is warm, vibrant, creamy, crunchy, and full of ingredients that truly make you feel good afterward.

The kind of meal that supports energy, digestion, skin, and balance without needing to overthink it.

Why We Love It

Quinoa
A beautiful plant-based protein and fiber-rich base that keeps the bowl satisfying and balanced.

Roasted Sweet Potatoes
Comforting, grounding, and naturally rich in antioxidants.

Avocado
Adds healthy fats and creamy texture that makes everything feel more satisfying.

Crunchy Seeds
The perfect texture boost while adding minerals and nourishment.

Lemon Tahini Drizzle
Creamy, bright, and the perfect finishing touch.

Ingredients

1 cup cooked quinoa
1 roasted sweet potato, cubed
1 cup roasted broccoli
1/2 avocado
handful of greens or microgreens
2 tablespoons pumpkin seeds or hemp seeds
lemon tahini drizzle

Optional:

crispy chickpeas
pickled onions
soft boiled egg
feta cheese
fresh herbs
sauerkraut

Directions

Cook quinoa according to package directions.

Roast sweet potatoes and broccoli at 400 degrees until golden and tender.

Assemble bowls with quinoa, roasted vegetables, avocado, greens, and seeds.

Drizzle generously with lemon tahini dressing.

Add any optional toppings and serve warm.

Natalie’s Favorite Way To Serve It

With:

extra avocado
crispy chickpeas
microgreens
a squeeze of fresh lemon
and lots of dressing

Glow Note

I love meals like this because they remind us that nourishing yourself doesn’t have to be complicated.

Sometimes a beautiful bowl filled with simple whole foods is exactly what the body is asking for.

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 cozy crowd-pleasing dinner from Natalie’s kitchen — layered sweet potato nachos piled high with melty cheddar, spicy chorizo, creamy avocado, crunchy slaw, and all the vibrant toppings that make healthy food feel deeply satisfying.

Who says nachos can’t be glow food?

These are the kind of nachos that somehow feel indulgent and nourishing at the same time.

Crispy sweet potato chips. Melty sharp cheddar. Warm smoky chorizo. Creamy avocado. Crunchy cabbage. Tangy kimchi tucked into the corners.

Every bite has a little bit of everything.

I love recipes like this because they remind people healthy eating does not need to feel restrictive or boring to support your body beautifully.

Sometimes nourishment looks like giant loaded nachos shared around the kitchen island with people you love.

Honestly my favorite kind of meal.

Why We Love It

Sweet Potato Chips

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

Avocado + Olive Oil

Healthy fats help nourish the skin barrier while making meals deeply satisfying and balanced.

Black Beans + Bone Broth

Fiber, protein, and collagen-rich broth help support gut health and overall nourishment.

Kimchi + Fresh Vegetables

Fresh crunchy vegetables and probiotic-rich toppings help support digestion, balance, and vibrant skin.

Real Ingredients

A reminder that comfort food can absolutely still be made with nourishing whole ingredients.

Ingredients

Base

• 1 large bag sweet potato chips
• 8–10 ounces raw cheddar cheese, freshly shredded

Chorizo + Beans

• 1 pound chorizo sausage
• 1–2 teaspoons taco or chorizo seasoning
• 2 cans black beans, drained and rinsed
• 1 small onion, diced
• 3–4 garlic cloves, minced
• 1 small can diced green chilis
• 1 teaspoon cumin
• sea salt
• black pepper
• 1/2–3/4 cup bone broth

Fresh Toppings

• 2 ripe avocados
• 2–3 Roma tomatoes
• 1/2 red onion
• 1 orange bell pepper
• sliced black olives
• pickled jalapeños
• shredded cabbage or slaw mix
• full-fat sour cream
• spicy kimchi
• hot sauce

Optional Garnishes

• fresh cilantro
• lime wedges
• microgreens

Directions

Preheat the oven to 375 degrees.

In a skillet over medium heat, cook the chorizo until browned and crumbly.

Add the onion and garlic and sauté until softened.

Stir in the seasoning, black beans, green chilis, cumin, salt, pepper, and bone broth.

Simmer gently for about 8–10 minutes until the mixture thickens slightly and the flavors meld together.

On a large sheet pan, layer half the sweet potato chips and half the shredded cheddar.

Repeat with another layer of chips and cheese.

Bake for 8–10 minutes until the cheese becomes melted and bubbly.

Remove from the oven and spoon over the warm chorizo and bean mixture.

Top with tomatoes, red onion, orange pepper, olives, jalapeños, avocado, cabbage, and dollops of sour cream.

Tuck spoonfuls of kimchi around the edges and finish with hot sauce, cilantro, and lime if desired.

Serve immediately while warm and melty.

Glow Note

I love recipes like this because they prove healthy eating can still feel fun, comforting, messy, and full of flavor.

No perfection.
No deprivation.
Just real ingredients layered together beautifully.

Exactly the kind of food meant to be shared.

Love + Eat Well,
Natalie

A cozy, creamy soup from Natalie’s kitchen — layered with roasted flavor, silky vegetables, crispy toppings, and the kind of comfort that fills the whole house while it simmers.

There’s something about soup season that always pulls me back into slower cooking.

Big pots on the stove. Wooden spoons. Warm kitchens. Bread toasted on the side for dunking.

This creamy cauliflower, potato, and parsnip soup became one of those accidental comfort meals that instantly felt like something we’d be making for years.

Rich without feeling heavy. Creamy without needing loads of dairy. Deep savory flavor layered slowly as everything cooks together.

And the toppings honestly make it even better.

Crunchy chickpeas. Crispy kale. Little salty bites of pancetta. Swirls of fresh basil pesto melting into the warmth of the soup.

The kind of meal that makes people gather around the kitchen naturally.

We made this for family during the holidays and everyone loved it — always the sign a recipe is worth keeping around.

Why We Love It

Cauliflower

Creates a naturally creamy texture while bringing fiber and nourishing antioxidants.

Potatoes + Parsnips

Comforting, grounding vegetables that make the soup hearty while still feeling wholesome and balanced.

Coconut Milk

Adds silky richness without heaviness while blending beautifully with the savory broth and garlic.

Flavor Layers

One of the secrets to deeply flavorful soup is seasoning as you go instead of all at once at the end.

Crunchy Toppings

The crispy chickpeas and kale add texture, crunch, and that cozy restaurant-style finish that makes simple soups feel extra special.

Ingredients

• 5 small potatoes
• 10 ounces cauliflower
• 1 parsnip
• 1/2 medium onion, chopped
• 3 garlic cloves
• 4 ounces uncured pancetta
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 1.5 quarts broth
• 1 (13.5 ounce) can coconut milk
• sea salt
• black pepper
• garlic powder
• onion powder
• 1/4 teaspoon celery seed

Optional toppings:

• crispy chickpeas
• kale chips
• basil pesto
• toasted sourdough
• extra pancetta

Directions

In a large stock pot, brown the pancetta in olive oil until crisp. Remove and set aside for topping later.

In the same pot, sauté the onion and garlic for a few minutes until softened and fragrant.

Add a little seasoning, then layer in the potatoes, cauliflower, parsnip, and butter. Toss gently and cook for several minutes to build flavor.

Pour in the broth and coconut milk.

Season again with salt, pepper, garlic powder, onion powder, and celery seed.

Cover and simmer on low until all the vegetables are fork tender.

Using an immersion blender, blend until smooth and creamy.

Taste and adjust seasoning if needed.

Serve warm topped with crispy chickpeas, kale chips, pancetta, or a swirl of pesto.

Especially delicious with thick toasted sourdough for dipping.

Optional Crispy Toppings

Crunchy Chickpeas

Season chickpeas with cumin, curry powder, sea salt, pepper, and coconut oil.

Kale Chips

Massage kale with coconut oil, nutritional yeast, apple cider vinegar, salt, and pepper.

Place both into a dehydrator at 118 degrees until crispy.

The kale finishes much sooner than the chickpeas.

You can also use an oven or air fryer on a low setting, though we still love the dehydrator best for texture.

Glow Note

This is the kind of soup that turns an ordinary evening into something cozy and memorable.

Warm bowls. Bread torn by hand. Everyone gathered in the kitchen sneaking crispy toppings before dinner is even served.

Always my favorite kind of meal.

Love + Eat Well,
Natalie

A cozy blender pancake recipe from Natalie’s kitchen — naturally sweetened with banana, made with wholesome ingredients, and simple enough for even non-pancake people to love.

Okay…I might be the odd one out here, but pancakes have never really been my thing.

I know. Gasp.

Mitch absolutely loves them though, so over the years I started looking for versions that felt a little more aligned with the way we eat now — simple ingredients, nourishing, easy to digest, and not loaded with overly processed stuff.

And honestly? These completely changed my mind.

They’re soft, cozy, lightly sweet from banana, and ridiculously easy to make.

The kind of breakfast recipe that feels manageable even on slower mornings when you do not feel like pulling out twelve ingredients and dirtying every bowl in the kitchen.

Everything goes straight into the blender.

Exactly my kind of recipe.

Why We Love It

Bananas

Naturally sweet while adding potassium and creamy texture without needing refined sugar.

Sprouted Oats

A nourishing source of fiber that helps support digestion and steady energy throughout the morning.

Hemp Seeds

Rich in healthy fats and plant protein that help make these pancakes more satisfying and balanced.

Simple Ingredients

One of my favorite reminders that comfort food can still be made with wholesome ingredients that genuinely make you feel good afterward.

Ingredients

• 2 organic bananas
• 2 pastured organic eggs
• 1 cup sprouted organic oats
• 3 tablespoons raw hemp seeds
• 2 tablespoons almond yogurt
• 1 teaspoon baking soda
• cinnamon
• splash vanilla
• coconut oil for cooking

For Serving

• grass-fed ghee
• real maple syrup

Optional toppings:

• berries
• almond butter
• chopped walnuts
• extra cinnamon

Directions

Add all pancake ingredients to a blender and blend until smooth.

Heat a skillet over medium heat with coconut oil.

Pour about 1/4 cup of batter into the pan for each pancake.

Once bubbles begin forming around the edges and the pancakes look set, carefully flip and cook the other side until golden.

Serve warm with ghee, maple syrup, and your favorite toppings.

Glow Note

I love recipes like this because they make homemade breakfasts feel approachable instead of complicated.

Warm pancakes. Coffee brewing. Slow mornings at home.

Honestly one of the coziest little rituals there is.

Love + Eat Well,
Natalie

A rich cozy soup from Natalie’s kitchen — earthy mushrooms, creamy cauliflower, bright lemon, and crispy roasted artichokes layered together into one deeply nourishing bowl.

There’s something about mushroom soup that feels instantly grounding.

Warm bowls. Earthy flavors. Steam curling out of the pot while the kitchen smells incredible.

This version has become one of my personal favorites because it feels comforting and creamy without becoming overly heavy.

The cauliflower creates the silkiest texture, the lemon keeps everything bright, and the roasted artichokes on top completely steal the show.

Golden crispy edges. Little bursts of salt and citrus.

Honestly…the toppings make this soup feel restaurant-worthy with very little extra effort.

And if you’re trying to incorporate more mushrooms into your meals, this is such a beautiful place to start.

Why We Love It

Mushrooms

Rich in antioxidants and compounds that help support immunity, overall wellness, and healthy aging from within.

Cauliflower

Creates a naturally creamy texture while adding fiber and nourishing plant nutrients.

Garlic + Onion

Classic comforting ingredients that bring warmth, depth, and balance to the soup.

Lemon

Fresh citrus brightens the richness beautifully while helping the entire dish feel vibrant instead of heavy.

Artichokes

Packed with fiber and gut-supportive nutrients while adding crispy texture and flavor to every bite.

Ingredients

Soup

• 15 ounces full-fat coconut milk
• 1.5 quarts broth
• 10 ounces cauliflower, roughly chopped
• 7 ounces mixed mushrooms
• juice and zest of 1 lemon
• 3–4 garlic cloves
• 1 small onion
• 1/3 cup fresh parsley, chopped
• 1/4 cup white wine (optional)
• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• sea salt
• black pepper
• garlic and onion granules (optional)

Crispy Artichokes

• 12 ounces frozen artichoke hearts, thawed
• olive oil
• sea salt
• black pepper
• lemon zest

Directions

Preheat the oven to 425 degrees.

Place the thawed artichoke hearts onto a parchment-lined baking sheet.

Drizzle with olive oil and season with salt and pepper.

Roast for about 25 minutes until golden and crispy around the edges.

Finish with fresh lemon zest.

Meanwhile, heat the olive oil and butter in a soup pot over medium heat.

Add the onion and garlic and sauté until softened and fragrant.

Add the cauliflower and season lightly with salt and pepper.

Stir in the mushrooms and cook for 5–10 minutes until softened and deeply fragrant.

Add optional garlic and onion granules and the white wine if using.

Cook another few minutes.

Pour in the broth, coconut milk, lemon juice, and parsley.

Cover and simmer until the cauliflower is tender.

Using an immersion blender, blend until smooth and creamy.

Taste and adjust seasoning if needed.

Serve warm topped with crispy roasted artichokes.

Glow Note

This is one of those soups that feels deeply comforting while still packed with ingredients that genuinely nourish the body beautifully.

Creamy. Earthy. Bright. Cozy.

Exactly the kind of meal I crave during slower evenings at home.

Love + Eat Well,
Natalie

A comforting family-style soup from Natalie’s kitchen — rich tomato broth, tender lasagna noodles, savory sausage, creamy ricotta, and all the cozy flavor of lasagna without the heaviness.

Our family loves lasagna.

But honestly? Some nights I want all those cozy comforting flavors without the layering, baking, and heaviness of a traditional pan of lasagna.

That’s where this soup comes in.

It has everything we love about classic lasagna — rich tomato broth, Italian herbs, savory sausage, creamy ricotta, tender noodles — but somehow feels lighter, easier, and even cozier served in big warm bowls.

This is one of those recipes that makes the whole house smell incredible while it simmers.

The kind of dinner everyone wanders into the kitchen asking about before it’s even done.

And honestly…the leftovers might be even better the next day.

Why We Love It

Bone Broth + Quality Proteins

Grass-fed beef, pastured sausage, and nourishing broth make this deeply satisfying while supporting overall nourishment.

Herbs + Garlic

Classic Italian flavors that bring warmth, comfort, and richness to the soup naturally.

Almond Ricotta

Creates that creamy silky lasagna texture without making the soup overly heavy.

Comfort Without Overcomplication

All the cozy nostalgic flavor of lasagna in a simpler more approachable weeknight version.

Ingredients

• 1 pound grass-fed beef
• 1 pound pastured pork sausage
• 1 medium yellow onion, chopped
• 2–3 small carrots, chopped
• 3–4 garlic cloves, chopped
• 2 tablespoons grass-fed butter
• 1–2 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 quart grass-fed beef broth
• 24 ounces canned tomatoes or sauce
• 8 ounces almond ricotta
• 9 ounces almond lasagna sheets

Seasoning Blend

• 1/2 teaspoon fennel seed
• dried chili flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• sea salt
• black pepper

Optional:

• parmesan cheese
• parmesan rind
• fresh basil

Directions

In a large stock pot, heat the butter and olive oil over medium heat.

Add the onion, carrots, and garlic. Season lightly with salt and pepper and sauté until softened and fragrant.

Stir in the tomato paste and cook for another minute to deepen the flavor.

Add the broth, tomatoes, and half the seasoning mixture.

Bring to a gentle simmer.

Meanwhile, brown the beef and sausage in a skillet with the remaining seasoning blend.

Add the cooked meat mixture to the soup pot.

Allow the soup to simmer gently for awhile — the longer it cooks, the deeper the flavor becomes.

When ready to serve, cut the thawed lasagna sheets into bite-sized squares and stir them into the soup.

Cook for about 15 minutes until tender.

Lastly, stir in the almond ricotta until melted and creamy throughout the soup.

Serve warm topped with parmesan if desired.

Glow Note

This is one of those meals that instantly makes the kitchen feel like home.

Big bowls. Cozy steam. Bread on the side. Everyone gathering around naturally.

Always my favorite kind of dinner.

Love + Eat Well,
Natalie

A cozy golden soup from Natalie’s kitchen — filled with roasted autumn vegetables, warming herbs, creamy texture, and nourishing ingredients that support glowing skin from the inside out.

There’s something about autumn soups that always feels grounding to me.

Big pots simmering slowly on the stove. Warm spices filling the kitchen. Thick slices of bread toasted on the side.

This soup tastes exactly like the kind of meal you want to curl up with on a chilly evening.

Creamy butternut squash. Sweet carrots. Soft apples. Golden sweet potato. Garlic and thyme slowly simmered together until everything becomes silky and comforting.

And while yes — it’s absolutely delicious — it also happens to be filled with ingredients that genuinely nourish the skin and body beautifully during colder months.

The older I get, the more I believe glow starts with the quiet little things we do consistently.

Warm nourishing meals included.

Why We Love It

Butternut Squash + Carrots

Rich in beta-carotene, which the body converts into vitamin A to help support skin renewal and healthy glow.

Sweet Potato

Packed with vitamin C and antioxidants that help support collagen production and overall skin vitality.

Garlic + Leeks

Warm, savory ingredients that help support balance and overall wellness while adding deep comforting flavor.

Olive Oil + Coconut Milk

Healthy fats that help nourish the skin barrier while creating that silky luxurious soup texture.

Turmeric

A beautiful warming spice known for its antioxidant and anti-inflammatory properties.

Ingredients

• 2 tablespoons olive oil
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium carrots, sliced
• 1 large sweet potato, peeled and cubed
• 1 leek, chopped
• 2 garlic cloves, minced
• 1 apple, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon turmeric
• sea salt
• black pepper
• 1/2 cup coconut milk or yogurt for serving (optional)

Optional toppings:

• pumpkin seeds
• chia seeds
• extra thyme
• olive oil drizzle
• toasted sourdough

Directions

Prepare all vegetables by cutting them into evenly sized pieces for consistent cooking.

In a large soup pot, heat the olive oil over medium heat.

Add the chopped leek and sauté for 3–4 minutes until softened.

Stir in the garlic and cook another minute until fragrant.

Add the butternut squash, carrots, sweet potato, and apple.

Sprinkle in the thyme and turmeric and stir well so the vegetables become coated with the herbs and spices.

Pour in the vegetable broth until everything is covered.

Bring to a gentle boil, then reduce heat and simmer covered for 20–25 minutes until the vegetables are completely tender.

Using an immersion blender, blend until smooth and creamy.

If you prefer a more rustic texture, blend only part of the soup.

Season with salt and pepper to taste.

Serve warm with a swirl of coconut milk or yogurt if desired.

Top with pumpkin seeds, thyme, or olive oil before serving.

Glow Note

This is one of those soups that somehow makes the whole house feel softer and slower while it cooks.

Warm bowls. Cozy sweaters. Bread torn by hand.

Exactly the kind of food I crave during autumn.

Love + Eat Well,
Natalie

A flavorful protein-packed lunch from Natalie’s kitchen — creamy tuna salad layered with warming curry spices, crunchy vegetables, sweet raisins, and bright fresh herbs.

This is one of those recipes that surprises people every single time.

Because yes…it’s technically tuna salad.

But once you add curry, crunchy vegetables, fresh lemon, cilantro, and little bites of sweetness from raisins, it becomes something completely different.

Bright. Creamy. Savory. Slightly sweet. Packed with flavor.

It’s one of my favorite easy lunches because it comes together quickly, keeps well in the fridge, and somehow tastes even better after the flavors sit together awhile.

And honestly? We make this constantly.

Especially during busy weeks when I want something nourishing already waiting in the fridge.

Why We Love It

Tuna

A wonderful source of protein and healthy fats that help support energy, satiety, and overall nourishment.

Curry Powder

Warming spices rich in antioxidants that bring depth, flavor, and anti-inflammatory benefits.

Crunchy Fresh Vegetables

Celery, onion, and pepper add freshness, texture, and vibrant flavor to every bite.

Healthy Fats

Avocado oil mayo helps create that creamy comforting texture while supporting balanced nourishment.

Ingredients

• 2 jars tuna, drained
• 1/2 cup mayonnaise
• 1 tablespoon curry powder
• 1/4 cup red onion, diced
• 1/4 cup celery, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup raisins
• squeeze fresh lemon juice
• sea salt
• black pepper
• fresh cilantro

Natalie’s favorites:

• pole-caught mercury-tested tuna
• organic ingredients whenever possible
• Chosen Foods avocado oil mayo

Directions

Add the drained tuna to a large mixing bowl.

Add the mayonnaise, curry powder, red onion, celery, red bell pepper, raisins, lemon juice, salt, and pepper.

Mix well until evenly combined.

Taste and adjust seasoning if needed.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Before serving, top with fresh chopped cilantro.

Serving Ideas

• spooned into lettuce wraps
• layered onto sourdough toast
• stuffed into wraps
• scooped with crackers
• over fresh greens
• tucked into cucumbers or bell peppers

Glow Note

I love recipes like this because they prove healthy lunches do not need to feel boring or repetitive.

Big flavor. Simple ingredients. Minimal effort.

Exactly the kind of food that keeps nourishing easier during busy weeks.

Love + Eat Well,
Natalie

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

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

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

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

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

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

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

Simple. Fresh. Nourishing. Easy.

Exactly the kind of meal prep I actually stick with.

Why We Love It

Colorful Vegetables

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

Chickpeas

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

Olive Oil

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

Meal Prep Friendly

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

Ingredients

Salad

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

Dressing

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

Optional:

• arugula
• grilled chicken
• quinoa
• fresh herbs

Directions

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

Seal tightly and shake well until combined.

Layer in the vegetables starting with the sturdier ingredients first.

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

Seal tightly and refrigerate.

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

Meal Prep Tip

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

Glow Note

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

Fresh ingredients. Bright colors. Ready when you are.

That’s my favorite kind of meal prep.

Love + Eat Well,
Natalie

A fresh nourishing bowl from Natalie’s kitchen — crispy salmon bites, warm cauliflower rice, crunchy vegetables, creamy avocado, spicy kimchi, and the dreamiest drizzle sauce layered together into one glow-packed meal.

This is one of those meals we make constantly because it checks every box.

Fast. Fresh. Nourishing. Full of texture. Full of flavor.

And honestly? That sauce alone makes the whole bowl crave-worthy.

Crispy salmon bites over warm cauliflower rice and wilted spinach, layered with crunchy cucumber, carrots, creamy avocado, spicy kimchi, and topped with seaweed or sesame seeds.

Every bite feels balanced and satisfying without being heavy.

And the best part?

It comes together in about 15 minutes.

Exactly the kind of dinner I want during busy weeks when I still want something nourishing and beautiful.

Why We Love It

Salmon

Rich in omega-3 fatty acids that help support healthy glowing skin and overall nourishment from within.

Kimchi

Packed with probiotics that help support gut health and digestion.

Avocado

Healthy fats help nourish the skin barrier while making the bowl deeply satisfying.

Cauliflower Rice + Greens

Light but nutrient-dense ingredients that keep the bowl fresh, vibrant, and balanced.

Seaweed + Sesame

Mineral-rich toppings that add texture, flavor, and extra nourishment.

Ingredients

Bowl

• frozen cauliflower rice
• fresh spinach
• cucumber, chopped
• carrot, sliced or shredded
• avocado, cubed
• salmon filet
• kimchi
• dried seaweed or sesame seeds

Optional:

• sesame oil
• rice vinegar

Creamy Sauce

• 1 tablespoon avocado mayo
• 1–2 tablespoons sriracha
• 1 teaspoon maple syrup

Directions

Cut the salmon into bite-sized pieces.

Drizzle lightly with avocado oil or coconut oil and season with salt and pepper.

Air fry at 375 degrees for about 10 minutes until cooked through and slightly crisp.

Meanwhile, heat a skillet with a drizzle of avocado oil.

Add the cauliflower rice and season with salt and pepper.

Cook several minutes, then stir in the spinach until just wilted.

Optional: drizzle lightly with sesame oil and rice vinegar.

Whisk together the mayo, sriracha, and maple syrup for the sauce.

Build your bowl with the cauliflower rice mixture as the base.

Top with salmon, cucumber, carrot, avocado, and kimchi.

Drizzle generously with the sauce and finish with seaweed or sesame seeds.

Serve warm or chilled.

Glow Note

I love bowls like this because they make healthy eating feel colorful, satisfying, and genuinely exciting.

Crunchy. Creamy. Warm. Spicy.

A little bit of everything in one bowl.

Love + Eat Well,
Natalie