A rich creamy comfort-food recipe from Natalie’s kitchen — silky cauliflower Alfredo blended with cashews, garlic, lemon, and nutritional yeast for the ultimate cozy glow-food pasta night.

I’m not vegan.

But I absolutely love a good vegan recipe when it’s done really well.

And this Alfredo?

Honestly mind blowing.

Creamy, rich, comforting, garlicky…everything you want Alfredo sauce to be without feeling overly heavy afterward.

The cauliflower completely disappears into the sauce while creating that silky texture every good Alfredo needs.

And paired with soaked cashews, garlic, lemon, and nutritional yeast, the flavor becomes unbelievably creamy and satisfying.

We’ve served this over pasta, spaghetti squash, roasted vegetables, zucchini noodles…and honestly it works beautifully every single way.

Also incredibly good tossed with chicken or shrimp if that’s your thing.

Point is — you absolutely do not need to follow a specific food label to enjoy recipes like this.

Real nourishing food is for everyone.

Why We Love It

Cauliflower

Packed with nutrients and fiber while creating an incredibly creamy texture naturally.

Cashews

Healthy fats help create richness while supporting balanced nourishing meals.

Garlic + Shallot

Bring bold comforting flavor and depth to the sauce naturally.

Nutritional Yeast

Adds cheesy savory flavor while keeping the recipe dairy-free.

Flexible Ingredients

Beautiful over pasta, vegetables, spaghetti squash, or proteins depending on what your body is craving.

Ingredients

• 1 cup raw cashews, soaked
• 1/2 cup nutritional yeast
• 9 ounces cauliflower, steamed
• 1/2 cup pure coconut milk
• 3–4 garlic cloves
• juice of 1/2 lemon
• 1 shallot
• 1 tablespoon Dijon mustard
• sea salt
• black pepper

Optional:

• broth if thinning
• crushed red pepper
• basil
• oregano
• chicken
• shrimp

Blender Method

Pour boiling water over the cashews and soak for about 20 minutes.

Drain well.

Steam the cauliflower until tender.

Add all ingredients to a blender and blend until completely smooth and creamy.

Adjust consistency with more coconut milk if needed.

Stovetop Method

Add all ingredients to a saucepan.

Bring to a gentle boil, then cover and simmer for about 15 minutes until the cauliflower becomes very tender.

You may need to add a splash of broth for consistency.

Blend using an immersion blender until smooth.

Serving Suggestions

Serve over:

• Italian noodles
• spaghetti squash
• roasted vegetables
• zucchini noodles

Top with cracked black pepper, chili flakes, basil, or oregano.

Glow Note

I love recipes like this because they prove comfort food can still feel deeply nourishing and balanced.

Creamy pasta nights absolutely still have a place around here.

Always will.

Love + Eat Well,
Natalie

A simple nourishing breakfast from Natalie’s kitchen — colorful whole foods thoughtfully layered together into one balanced plate designed to nourish energy, skin, and overall wellness from within.

Is this technically a recipe?

Not really.

Honestly it’s more assembling than cooking.

But truthfully…this is how I eat most often.

I open the fridge, pull colorful nourishing foods, and start building a plate from there.

Something with protein. Greens. Healthy fats. Color. Fiber. Freshness.

The older I get, the more I realize eating well does not always need to involve complicated recipes or perfectly measured ingredients.

Sometimes it’s simply learning how to thoughtfully combine real food.

That’s usually where the magic happens anyway.

What’s On My Plate

• scrambled eggs cooked in coconut oil
• pastured local pork links
• heirloom tomato slices
• sautéed spinach and garlic
• seaweed flakes
• fresh berries in coconut milk
• cinnamon
• fresh parsley
• sea salt + black pepper

On the side:

• kombucha
• organic coffee with coconut milk

Why We Love It

Eggs + Protein

Help create balanced satisfying meals that support energy and help keep you fuller longer.

Greens + Seaweed

Mineral-rich ingredients that help support overall wellness and healthy glowing skin.

Berries

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

Healthy Fats

Coconut milk and coconut oil help create a more balanced nourishing breakfast.

Building a Colorful Plate

One of the simplest ways to naturally increase nutrient variety and support overall wellness.

How Natalie Approaches Breakfast

I do not always make a full breakfast during the week.

Most weekdays I stick with smoothies because they’re quick and easy.

But slower weekends?

That’s usually when breakfasts like this happen.

No complicated recipes.
No perfection.
Just real food thoughtfully layered together.

Glow Note

I love meals like this because they remind me nourishment can feel relaxed and intuitive.

A colorful plate. Good coffee. Slow mornings at home.

Honestly one of life’s simplest little luxuries.

Love + Eat Well,
Natalie

A colorful nourishing bowl from Natalie’s kitchen — spicy shrimp, cauliflower fried rice, fresh vegetables, kimchi, avocado, and creamy sriracha sauce layered together into one vibrant glow-packed meal.

Most days…I genuinely have no idea what I’m making until I’m halfway through pulling ingredients from the fridge.

I usually start with color first.

A rainbow of fresh foods spread across the counter.

Then I think about texture, warmth, crunch, spice, freshness…basically whatever sounds good in that exact moment.

And somehow bowls like this happen.

This spicy shrimp bowl came together completely on a whim and honestly ended up being one of those recipes we immediately wanted again the next day.

Crunchy vegetables. Warm cauliflower fried rice. Creamy avocado. Spicy kimchi. Crispy shrimp. That creamy spicy sauce.

Every bite has a little something going on.

And the best part?

It comes together ridiculously fast.

Why We Love It

Shrimp

A light protein option that pairs beautifully with bold flavors and fresh vegetables.

Kimchi

Packed with probiotics that help support gut health and overall balance from within.

Avocado

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

Colorful Vegetables

A variety of fresh vegetables naturally provides antioxidants, fiber, and nutrients to support overall wellness.

Seaweed + Sesame

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

Ingredients

Bowl

• cauliflower fried rice with egg
• green onion
• carrot ribbons
• air-fried zucchini
• avocado chunks
• spicy kimchi
• baby spinach
• sesame seeds
• dried seaweed

Optional:

• jasmine rice instead of cauliflower rice

Shrimp Seasoning

• sea salt
• black pepper
• smoked paprika
• onion powder
• garlic powder
• chili powder
• lime juice

Sauce

• avocado mayo
• sriracha

Directions

Thaw the shrimp and pat dry.

Season with salt, pepper, smoked paprika, onion powder, garlic powder, chili powder, and fresh lime juice.

Heat avocado oil in a skillet over medium-high heat.

Cook the shrimp for about 1–2 minutes per side until cooked through and lightly crisp.

Meanwhile prepare your cauliflower fried rice and vegetables.

Build the bowl starting with spinach and cauliflower rice.

Layer on the zucchini, carrot ribbons, avocado, kimchi, and shrimp.

Top with sesame seeds and dried seaweed.

Drizzle generously with the spicy avocado mayo sauce.

Serve warm.

Pro Tip

Keeping your pantry, freezer, and fridge stocked with colorful whole foods makes meals like this incredibly easy to throw together quickly.

A little prep goes a long way.

Glow Note

I love bowls like this because they make healthy eating feel vibrant, satisfying, and creative instead of restrictive.

Fresh ingredients. Big flavor. Minimal stress.

Honestly my favorite way to cook.

Love + Eat Well,
Natalie

A cozy, comforting bowl from Natalie’s kitchen — creamy parmesan orzo folded with lemon, garlic, spinach, and little bursts of sweet tomato.

There are certain meals that somehow feel both fresh and comforting at the same time.

This creamy lemon orzo is one of those recipes for me.

Bright lemon. Warm garlic. Soft pasta. Wilted spinach. Parmesan melting into everything just enough to make it creamy without feeling heavy.

It’s the kind of dish I find myself making on repeat because it works for almost everything.

A simple side dish.
An easy lunch the next day.
Or tucked beside roasted chicken for one of those cozy dinners that somehow tastes even better reheated straight from the fridge the next afternoon.

Simple food always seems to become the most memorable around here.

Why We Love It

Spinach

Rich in antioxidants, iron, and skin-supportive nutrients that help nourish from within.

Lemon

Fresh citrus brightens the entire dish while bringing vitamin C and freshness that balances the creamy parmesan beautifully.

Parmesan

Adds richness, comfort, and that savory depth that makes simple pasta dishes feel special.

Garlic + Olive Oil

A timeless combination that brings warmth, flavor, and wholesome simplicity to everyday cooking.

Ingredients

• 8 ounces uncooked orzo pasta
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2–3 garlic cloves, chopped
• 6 cups fresh spinach
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded parmesan cheese
• 1 cup cherry tomatoes, halved
• juice of 1 lemon
• 1 teaspoon fresh lemon zest
• 1/2–1 cup broth

Optional additions:

• grilled chicken
• crushed red pepper flakes
• fresh basil
• extra parmesan for serving

Directions

Cook the orzo according to package directions, then drain.

Using the same pot, add the butter and olive oil over medium heat.

Add the garlic and cook for about 2 minutes until fragrant and softened.

Return the cooked orzo to the pot and stir gently to coat.

Add the spinach, salt, and pepper. Cook until the spinach begins to wilt down into the pasta.

Stir in the cherry tomatoes, lemon juice, lemon zest, and parmesan cheese.

Remove from heat and slowly add broth until the orzo reaches your desired creamy consistency.

Taste and adjust seasoning if needed.

Serve warm with extra parmesan and fresh cracked pepper on top.

Glow Note

I love this dish because it feels comforting without feeling overly heavy.

Fresh enough for spring and summer, cozy enough for cooler evenings, and somehow always better the next day.

One of those quiet little meals that makes home feel especially good.

Love + Eat Well,
Natalie

A fast flavorful noodle recipe from Natalie’s kitchen — silky noodles tossed in a sweet spicy chili sauce that comes together in minutes with pantry ingredients.

This is one of those dangerously easy recipes.

The kind you make once…and suddenly find yourself craving constantly.

Because honestly? The sauce is that good.

Sweet. Spicy. Salty. Slightly smoky. Cozy. Addictive.

And the entire meal basically comes together in the amount of time it takes to boil pasta.

Exactly my kind of dinner on busy nights.

We used egg noodles here, but honestly this works with almost anything.

Rice noodles. Ramen. Soba. Gluten-free pasta. Spaghetti.

The noodles really are just the vehicle for that sauce.

Why We Love It

Coconut Aminos

Adds rich savory flavor while keeping the sauce balanced and slightly sweet.

Chili Crunch

Brings warmth, texture, and bold flavor that makes the noodles incredibly crave-worthy.

Sesame Oil

Adds deep nutty richness that makes the sauce taste restaurant-level good.

Flexible Base

Easy to customize with vegetables, greens, chicken, shrimp, tofu, or eggs depending on what you have on hand.

Ingredients

• 4 tablespoons coconut aminos
• 2 tablespoons chili onion crunch or chili garlic sauce
• 2 teaspoons toasted sesame oil
• 1 1/2 tablespoons maple syrup or date syrup
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• green onions for topping
• 8 ounces noodles of choice

Optional additions:

• sautéed mushrooms
• spinach
• broccoli
• shrimp
• chicken
• soft boiled egg
• sesame seeds

Directions

Cook the noodles according to package directions.

Meanwhile whisk together the coconut aminos, chili crunch, sesame oil, maple syrup, onion powder, and garlic powder.

Drain the noodles and return to the pot or a large bowl.

Pour the sauce over the warm noodles and toss well until coated.

Top with green onions and serve immediately.

Glow Note

I love recipes like this because they make cooking feel easy, flexible, and genuinely fun.

A handful of pantry ingredients. One good sauce. Dinner done.

Honestly hard to beat that.

Love + Eat Well,
Natalie

A fresh, crunchy glow-food bowl from Natalie’s kitchen — chilled soba noodles tossed with sesame, ginger, crisp vegetables, and the kind of flavor that somehow gets even better the next day.

This is one of those recipes I start craving the second the weather begins warming up.

Cold noodles. Crisp vegetables. Bright lime. Creamy sesame dressing. A little heat from chili flakes.

Simple. Fresh. Satisfying.

I especially love making a big batch of this to keep in the fridge for easy lunches throughout the week.

Sometimes we eat it exactly as is. Other times I’ll add chilled shrimp or grilled chicken to make it more substantial.

The best recipes are usually the ones flexible enough to work with whatever you already have on hand.

And if you’ve never tried soba noodles before, this is such a good place to start.

They have this wonderful earthy flavor and soft chewy texture that pairs beautifully with crunchy vegetables and creamy sesame dressing.

Why We Love It

Soba Noodles

Made from buckwheat, soba noodles are naturally rich in fiber and plant compounds that support digestion, steady energy, and overall wellness.

Raw Vegetables

Fresh broccoli, cucumber, and carrots add crunch, color, antioxidants, and that fresh vibrant feeling we naturally crave this time of year.

Ginger + Garlic

A classic pairing that adds warmth, depth, and anti-inflammatory support while making the dressing incredibly flavorful.

Sesame + Tahini

Creamy, nutty, and deeply satisfying while bringing healthy fats that help make this salad feel like an actual meal instead of just a side dish.

Ingredients

• 1 (9.5 ounce) package organic soba noodles
• 2 tablespoons toasted sesame oil
• 3 tablespoons coconut aminos or soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons tahini
• 1 tablespoon peanut, almond, or cashew butter
• 1 tablespoon maple syrup
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 2 teaspoons dried chili flakes
• 1 cup chopped raw broccoli
• 1 medium carrot, cut into matchsticks
• 1 small cucumber, cut into matchsticks
• fresh cilantro
• green onion
• sesame seeds
• lime wedges

Optional additions:

• grilled chicken
• chilled shrimp
• avocado
• cabbage
• edamame

Directions

Bring a large pot of water to a boil.

Add the soba noodles and cook until just tender, about 4 minutes. They should still have a slight chewiness.

Drain and rinse immediately under cold water, then toss lightly with a splash of sesame oil to prevent sticking.

In a medium bowl, whisk together the sesame oil, coconut aminos, rice vinegar, tahini, nut butter, maple syrup, ginger, garlic, and chili flakes until smooth.

Pour the dressing over the noodles and broccoli and toss well.

Divide into bowls and top with carrots, cucumber, cilantro, green onion, sesame seeds, and fresh lime wedges.

Squeeze lime over just before serving.

Best enjoyed chilled.

Glow Note

I love recipes like this because they make healthy eating feel easy instead of restrictive.

Fresh ingredients. Big flavor. Lots of texture.

And honestly…cold noodles straight from the fridge on a warm afternoon just always hit differently.

Love + Eat Well,
Natalie

A cozy spring bowl from Natalie’s kitchen — creamy polenta layered with roasted vegetables, fresh chives, and golden caramelized edges that make simple ingredients feel extra special.

There’s something about spring vegetables roasted until golden that feels quietly beautiful to me.

Especially piled over a warm bowl of creamy polenta.

Soft. Comforting. Cozy. But still bright enough for warmer weather.

This is one of those meals that looks fancy enough for guests but is actually incredibly simple to make.

And if you’ve never roasted radishes before…today might officially be your day.

Roasting completely changes them. They become soft, mellow, slightly sweet, and honestly one of the most underrated spring vegetables.

We switch up the cheeses depending on mood and what we have on hand — sometimes creamy gruyère, sometimes parmesan, sometimes dairy-free.

Every version works beautifully.

Why We Love It

Polenta

Warm and comforting while still feeling light enough for spring meals.

Roasted Vegetables

Roasting brings out natural sweetness and deep flavor while adding beautiful color and texture to the dish.

Radishes

Completely transform in the oven, becoming mellow, tender, and unexpectedly delicious.

Flexible Ingredients

Easy to make dairy-free, vegetarian, or customized with seasonal vegetables you already have in the kitchen.

Ingredients

• 1 cup polenta
• 4 cups broth or water
• 1 teaspoon sea salt
• 2 tablespoons butter, ghee, or vegan butter
• 1 cup shredded swiss cheese, gruyère, parmesan, or vegan cheese

Vegetables

• carrots, cut into sticks
• broccoli, cut into bite-sized pieces
• radishes, halved

For Serving

• olive oil
• sea salt
• black pepper
• fresh chives

Optional additions:

• crushed red pepper flakes
• roasted mushrooms
• fresh herbs
• extra parmesan

Directions

Fill a saucepan with the broth and salt and bring to a gentle boil.

Slowly whisk in the polenta, stirring continuously to prevent lumps.

Reduce heat to low and simmer for about 20 minutes, stirring occasionally until creamy and thickened.

Meanwhile, place the carrots, broccoli, and radishes onto a baking sheet.

Drizzle with olive oil and season with salt and pepper.

Roast at 425 degrees for about 20 minutes until the vegetables are tender with golden caramelized edges.

Once the polenta is finished cooking, stir in the butter and cheese until melted and creamy.

Spoon into bowls and top with the roasted vegetables and fresh chives.

Serve warm.

Glow Note

This is one of those meals that feels both comforting and vibrant at the same time.

Simple ingredients. Beautiful colors. Warm bowls eaten slowly.

Exactly the kind of food I crave this time of year.

Love + Eat Well,
Natalie

A cozy comforting chowder from Natalie’s kitchen — wild clams, celery root, vegetables, coconut milk, and crispy bacon simmered together into one deeply nourishing bowl.

This is the kind of soup you make on cold gray days when you want the whole kitchen to feel cozy.

Warm bowls. Soup simmering. Good bread on the counter. Everyone slowly wandering into the kitchen asking what smells so good.

And honestly? The celery root completely steals the show here.

If you’ve never used celery root in place of potatoes before, prepare to have your mind changed a little.

It creates the most beautiful creamy chowder texture while feeling lighter and incredibly flavorful at the same time.

Then add smoky crispy bacon and that little splash of red wine vinegar right before serving…

Absolutely next level.

Why We Love It

Celery Root

A beautiful lower-carb alternative to potatoes with a creamy comforting texture and rich earthy flavor.

Wild Clams

Packed with minerals and protein that help support overall nourishment and balanced meals.

Coconut Milk

Creates richness and creaminess while keeping the chowder dairy-free.

Bone Broth

Adds depth, minerals, and extra nourishment to the soup base.

Garlic + Vegetables

Classic aromatic ingredients that make the chowder deeply flavorful and comforting.

Ingredients

• 3 celery ribs, sliced
• 1 large carrot, diced
• 1/2 red onion, diced
• 2 garlic cloves, chopped
• 1 celery root, diced
• 2 tablespoons ghee or butter
• juice of 1/2 lemon
• 3 cans wild caught clams in water
• 1 quart broth or bone broth
• 1 can full-fat coconut milk
• sea salt
• black pepper

Optional Toppings

• splash red wine vinegar
• crispy uncured bacon

Directions

Heat the ghee or butter in a large soup pot over medium heat.

Add the celery, carrot, onion, garlic, and celery root.

Season lightly with salt and pepper.

Cook until fragrant and beginning to soften.

Pour the clam juice from the cans into the pot along with the lemon juice and broth.

Season again with salt and pepper.

Cover and simmer for about 15 minutes until the vegetables are tender.

Meanwhile cook the bacon until crispy if using.

Once the vegetables are tender, stir in the clams and coconut milk.

Cover and heat gently until warmed through.

Serve hot topped with crispy bacon and a splash of red wine vinegar.

Glow Note

I love recipes like this because they feel deeply comforting while still being built from nourishing whole ingredients.

Warm soup. Cozy kitchens. Slow evenings.

Honestly one of my favorite kinds of meals.

Love + Eat Well,
Natalie

A bright, creamy bowl of comfort from Natalie’s kitchen — roasted garlic, burst tomatoes, lemon, greens, and silky noodles folded together into one cozy little meal.

This is one of those recipes that feels far more special than the effort it takes.

The tomatoes slowly burst in the oven. The garlic turns soft and sweet. Lemon melts into the creaminess of the sauce while the greens gently wilt into the warm noodles.

Simple ingredients doing what they do best.

I especially love this recipe because it’s flexible depending on what your body needs or what you have on hand.

Traditional pasta. Gluten-free pasta. Zucchini noodles. Dairy-free. Extra parmesan. More greens. Less greens.

There’s no perfection required here.

Just nourishing comfort food that feels beautiful to make and even better to eat.

Why We Love It

Roasted Garlic

Roasting garlic transforms it into something soft, mellow, and deeply comforting while adding beautiful flavor without heaviness.

Lemon

Fresh lemon brightens the richness of the sauce while bringing freshness and balance to the dish.

Greens

Spinach and arugula add fiber, antioxidants, and that fresh peppery bite that keeps everything feeling vibrant.

Flexible + Nourishing

One of my favorite kinds of recipes — adaptable, cozy, and easy to make work for different lifestyles and seasons.

Ingredients

• pasta of choice (traditional, gluten-free, or zucchini noodles all work beautifully)
• 4 tablespoons butter, ghee, or vegan butter
• 1 roasted garlic bulb
• 1 cup coconut cream or dairy cream
• 8–10 asparagus stalks, cut into 1-inch pieces
• 8 ounces small tomatoes
• 4–5 cups spinach and arugula
• 1 lemon plus zest
• 1/3 cup chopped parsley
• sea salt
• black pepper
• pinch dried chili flakes (optional)
• parmesan or nutritional yeast (optional)

Directions

Prepare your pasta according to package directions. Reserve about 1/2 cup of the pasta water before draining.

Return the pasta to the pot along with the reserved pasta water, lemon zest, and chopped parsley.

Preheat the oven to 375 degrees.

In a baking dish, combine the asparagus, tomatoes, lemon halves, garlic bulb with the top sliced off, butter, cream, salt, and pepper.

Bake for 20–30 minutes until the tomatoes begin to burst and everything becomes soft and fragrant.

Remove from the oven and allow the garlic to cool slightly.

Using tongs or a fork, squeeze the roasted lemon juice into the baking dish and stir the sauce together.

Squeeze the roasted garlic cloves onto a cutting board and mash into a paste using a fork. Stir into the sauce.

Pour the warm sauce over the pasta and toss gently to combine.

Lastly, fold in the spinach and arugula so the greens soften slightly from the warmth of the noodles.

Finish with parmesan or nutritional yeast if desired.

Glow Note

This is one of my favorite kinds of dinners — comforting without feeling heavy, simple without feeling boring.

The kind of meal you make once and immediately know it’s going to become part of your regular rotation.

Especially good eaten slowly with a big cozy bowl and an open kitchen window.

Love + Eat Well,
Natalie

Fresh colorful spring rolls from Natalie’s kitchen — crunchy vegetables, creamy avocado, fresh herbs, and a rich almond dipping sauce wrapped up into the ultimate glow-food meal or snack.

These spring rolls feel like edible sunshine.

Fresh crunchy vegetables, creamy avocado, herbs, colorful wraps, and that almond dipping sauce…

Honestly the sauce alone could make you eat an entire platter.

We make these constantly in warmer weather because they feel so fresh, hydrating, and light while still being incredibly satisfying.

And one of my favorite things about them is how customizable they are.

Use whatever wrap you love.
Use whatever vegetables you have.
Make every roll different.

There are no spring roll rules around here.

Why We Love Them

Raw Colorful Vegetables

Packed with antioxidants, hydration, fiber, and nutrients that help support healthy glowing skin.

Avocado

Healthy fats help keep the rolls satisfying while supporting skin hydration.

Fresh Herbs

Cilantro and sprouts add brightness and extra nourishment.

Almond Butter Sauce

Creamy rich healthy fats balanced with tangy salty umami flavor.

Meal Prep Friendly

Perfect for prepping ahead and grabbing throughout the week.

Ingredients for the Rolls

Wrap Options

Choose your favorite:

• collard greens
• Swiss chard
• red kale leaves
• organic brown rice wraps
• sprouted grain wraps
• coconut wraps

Fillings

• carrots sliced thin
• red pepper sliced thin
• cucumber sliced thin
• red or green onion
• shredded red cabbage
• radish sprouts
• avocado
• spinach
• cilantro

Directions

Slice all vegetables into thin strips.

Prepare your wraps according to package directions if needed.

Layer vegetables and avocado into the center of each wrap.

Avoid overfilling so the rolls stay tight and easy to roll.

Roll tightly and set aside.

Serve immediately or refrigerate until ready to enjoy.

Almond Dipping Sauce

Ingredients

• 1/2 cup raw almond butter
• 2 tablespoons coconut aminos
• 1 garlic clove
• 2 tablespoons coconut vinegar
• few dashes fish sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon fresh ginger
• pinch chili flakes

Optional:

• sriracha
• lime juice
• extra sesame oil

Directions

Add all ingredients to a blender.

Blend until smooth and creamy.

Taste and adjust flavors as desired.

Serve alongside spring rolls or drizzle onto salads and bowls.

Pro Tip

The brown rice wraps can be a little tricky at first.

Don’t panic.

The first few may look questionable but suddenly your hands figure it out and you’ll be rolling them nonstop.

Glow Note

I love recipes like this because they feel fresh, colorful, nourishing, and genuinely fun to eat.

Big crunchy texture. Bright flavors. Lots of beautiful plants.

That’s my kind of meal.

Love + Eat Well,
Natalie

Crunchy gluten-free taquitos from Natalie’s kitchen — crispy coconut wraps filled with salami and creamy cheese, pan-crisped in garlic ghee and dipped into a spicy sweet sauce.

My husband thinks these should simply be called “awesomeness.”

Honestly?

He’s not wrong.

These little taquitos are crunchy, creamy, salty, crispy, spicy, and wildly addictive dipped into that sweet smoky sauce.

The best part is how ridiculously easy they are to make.

Minimal ingredients.

Minimal cleanup.

Maximum flavor.

Exactly my kind of cooking.

And while this version uses salami and yogurt cheese, you can absolutely make these your own depending on what’s in the fridge.

I already know taco meat with avocado dip is happening next.

Why We Love Them

Siete Wraps

Crispy cassava and coconut wraps that fry up beautifully golden and crunchy.

Yogurt Cheese

Creamy tangy flavor with live cultures and less heaviness than traditional cheese.

Garlic Ghee

Adds rich buttery flavor and incredible crispiness.

Quick + Flexible

Perfect for parties, lunches, snacks, or those nights when you want something fun without cooking an entire meal.

Ingredients

Taquitos

• cassava + coconut wraps
• uncured salami
• yogurt cheese or dairy-free cheese
• garlic ghee

Optional fillings:

• taco meat
• shredded chicken
• avocado
• jalapeño almond cheese
• sautéed vegetables

Directions

Heat a skillet over medium heat with garlic ghee.

Warm the wraps slightly to make rolling easier.

Place cheese and salami inside each wrap and roll tightly.

Place seam-side down into the skillet.

Cook until golden and crispy on all sides.

Serve immediately while warm and crunchy.

Spicy Sweet Dipping Sauce

Ingredients

• 2 tablespoons harissa avocado mayo
• 1 teaspoon raw honey
• 1 teaspoon coconut vinegar

Directions

Mix everything together in a small bowl until smooth and creamy.

Serve alongside the taquitos for dipping.

Also wildly good with raw veggies.

Natalie’s Favorite Pairing

We served these with crunchy pickle slices and honestly it felt like a tiny little kitchen party for two.

Glow Note

I love recipes like this because they prove nourishing food can still feel playful, cozy, and fun.

Good ingredients. Big flavor. Crispy edges.

That’s usually all it takes.

Love + Eat Well,
Natalie