A crispy little snack from Natalie’s kitchen — golden asparagus fries with crunchy edges, savory seasoning, and a creamy dairy-free ranch dip for dunking.

These are one of those recipes people never expect to love as much as they do.

Because honestly…who casually snacks on asparagus?

Apparently we do now.

Once roasted, the asparagus becomes tender inside with crispy golden edges from the almond flour and nutritional yeast coating.

Add a creamy ranch dip situation on the side and suddenly an entire tray disappears way faster than expected.

I usually make these as an afternoon snack or alongside dinner when we want something crunchy and comforting without feeling overly heavy.

Simple ingredients. Big flavor. Very addictive.

Why We Love It

Asparagus

Rich in antioxidants, fiber, and nutrients that help support digestion and overall wellness.

Nutritional Yeast

Adds that savory cheesy flavor while keeping the recipe dairy-free and deeply satisfying.

Almond Flour

Creates a golden crispy coating without traditional breadcrumbs.

Easy Healthy Snacking

One of my favorite ways to make vegetables feel fun, cozy, and snack-worthy.

Ingredients

Asparagus Fries

• 1 bunch fresh asparagus
• 1 egg
• 1/3 cup almond flour
• 1/4 cup nutritional yeast
• 1/2 teaspoon Himalayan salt
• 1/2 teaspoon onion powder
• pinch black pepper

Optional Dairy-Free Ranch Dip

• dairy-free mayo or yogurt
• garlic powder
• onion powder
• dried dill
• splash lemon juice
• sea salt
• black pepper

Directions

Preheat the oven to 425 degrees.

Trim the tough ends from the asparagus.

In a bowl, beat the egg and pour over the asparagus, tossing well to coat.

On a plate or shallow bowl, combine the almond flour, nutritional yeast, salt, onion powder, and pepper.

Shake excess egg from the asparagus and roll the spears in the almond flour mixture using your hands to coat evenly.

Line a baking sheet with parchment paper and arrange the asparagus in an even layer.

Bake for 20–30 minutes depending on your oven, until golden and crisp around the edges.

Serve warm with dairy-free ranch dip.

Glow Note

These are one of my favorite examples of how healthy food can still feel fun and comforting.

Crunchy. Salty. Dippable.

And honestly…the kind of snack that somehow disappears straight from the pan before it even makes it to the table.

Love + Eat Well,
Natalie

A bright tropical smoothie from Natalie’s kitchen — pineapple, lemon, cucumber, greens, chia seeds, and coconut water blended together into one refreshing glow-supportive drink.

This smoothie tastes like sunshine in a glass.

Cold pineapple, bright lemon, crisp cucumber, fresh greens, and coconut water blended together into something incredibly refreshing and energizing.

It’s one of my favorite smoothies when I want something that feels extra hydrating and light while still packed with nourishment.

And yes…keep the lemon peel on.

It adds such beautiful brightness while also delivering an incredible amount of nutrients most people throw away.

The same goes for cucumber peels.

Little details like that add up over time.

Why We Love It

Lemon

Rich in vitamin C and antioxidants that help support collagen production and healthy glowing skin.

Pineapple

Packed with antioxidants and enzymes that help support digestion and overall radiance.

Cucumber

Naturally hydrating and refreshing while helping support skin hydration from within.

Celery + Spinach

Mineral-rich greens that help support overall wellness and nourishment.

Chia Seeds

Loaded with healthy omega fats and fiber that help support hydration and the skin barrier.

Coconut Water

Naturally rich in electrolytes that help support hydration and balance.

Ingredients

• 1 cup frozen pineapple
• 1/4 lemon with peel
• 1 cup fresh spinach
• 1 stalk celery
• 2 inches cucumber
• 1 tablespoon chia seeds
• 1/4 cup nut milk
• coconut water as needed for blending

Optional:

• fresh mint
• collagen
• ginger
• spirulina

Directions

Add all ingredients to a blender.

Blend until smooth and creamy, adding more coconut water as needed for consistency.

Serve immediately while cold and refreshing.

Glow Note

I love smoothies like this because they make hydration feel refreshing, flavorful, and genuinely enjoyable.

Bright citrus. Tropical pineapple. Fresh greens.

The kind of nourishment your body immediately says thank you for.

Love + Eat Well,
Natalie

A vibrant little jar of green goodness from Natalie’s kitchen — fresh basil, garlic, walnuts, parmesan, and olive oil blended into one of the simplest ways to make everyday meals feel beautiful.

There’s something about homemade pesto that instantly makes even the simplest food feel special.

Warm pasta. Toasted sourdough. Roasted vegetables. Eggs. Soup.

One spoonful somehow transforms everything.

And honestly, it almost feels too easy for how fancy and flavorful it tastes.

We make fresh pesto constantly around here — especially when basil is overflowing and the kitchen starts craving brighter fresher foods again.

It’s one of those recipes that quickly becomes part of your rhythm once you realize how many ways you can use it throughout the week.

A little jar in the fridge always feels like a good idea.

Why We Love It

Garlic

Fresh garlic brings bold flavor while supporting overall wellness and balance from within.

Walnuts

Rich in healthy fats and antioxidants that help nourish the body and support healthy skin.

Extra Virgin Olive Oil

Adds richness, hydration, and that silky luxurious texture that makes homemade pesto so satisfying.

Basil + Spinach

Fresh greens packed with flavor, color, and nutrients that help make this pesto feel both vibrant and nourishing.

Ways We Love Using It

• tossed with warm pasta or veggie noodles
• spooned into soup before serving
• spread onto toasted sourdough
• layered onto roasted vegetables
• baked with chicken or fish
• stirred into eggs
• drizzled over grain bowls

Honestly…once you make fresh pesto, you start finding excuses to put it on everything.

Ingredients

• 1/2 cup raw walnuts
• 2–3 garlic cloves
• 1/4 teaspoon Himalayan pink salt
• pinch black pepper
• 1 cup fresh basil leaves
• 1 cup fresh baby spinach
• 1/4 cup freshly grated parmesan
• 1/2 cup extra-virgin olive oil
• squeeze of fresh lemon juice (optional)

Directions

Add all ingredients to a food processor.

Blend until smooth and creamy, adjusting the olive oil depending on the consistency you prefer.

Taste and adjust seasoning if needed.

Serve immediately or store chilled.

Pro Tip

When tossing pesto with warm pasta, reserve a little pasta water before draining.

The starchy water helps thin the pesto slightly and creates the dreamiest creamy sauce texture.

Glow Note

I love recipes like this because they make simple everyday meals feel elevated without requiring much effort at all.

Fresh ingredients. Big flavor. Beautiful color.

The kind of kitchen staple that quietly makes cooking at home feel more enjoyable.

Love + Eat Well,
Natalie

A cozy holiday-inspired coffee creamer from Natalie’s kitchen — creamy coconut milk blended with warming spices, molasses, and maple syrup for the easiest gingerbread coffee at home.

If you want your kitchen to smell like the holidays in five minutes flat…make this.

Warm ginger. Cinnamon. Nutmeg. Molasses. Fresh coffee brewing.

Honestly it feels like wrapping yourself in a blanket from the inside out.

We started making this little homemade gingerbread creamer during the colder months and now it’s one of those seasonal rituals that instantly makes mornings feel extra cozy and special.

And the best part?

You can shake up a batch in a mason jar and keep it in the fridge ready to pour into coffee whenever the mood hits.

Although around here…it rarely lasts more than a couple days.

Why We Love It

Ginger

Warming and comforting while adding that classic gingerbread flavor.

Cinnamon + Nutmeg

Cozy spices that instantly make coffee feel festive and comforting.

Molasses

Rich deep sweetness packed with minerals and beautiful holiday flavor.

Coconut Milk

Creates a creamy rich texture while keeping the recipe dairy-free if desired.

Ingredients

• 1 cup coconut milk
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon molasses
• 1/2 teaspoon maple syrup

Optional:

• pinch clove
• vanilla extract
• espresso
• whipped coconut cream

Directions

Add all ingredients to a mason jar with a lid.

Shake well until fully combined.

Store in the refrigerator.

When ready to use, brew coffee or espresso and gently heat the creamer if desired.

Pour into coffee and stir well.

Iced Version

Pour hot coffee over ice into a mason jar.

Seal tightly and shake well.

Add the gingerbread creamer and shake again until frothy and cold.

Glow Note

I love little recipes like this because they make ordinary everyday moments feel a bit more special.

Warm coffee. Cozy spices. Slower mornings.

Honestly that’s part of wellness too.

Love + Eat Well,
Natalie

A warm cozy breakfast from Natalie’s kitchen — creamy oats simmered with apples, cinnamon, maple, and nourishing ingredients that make chilly mornings feel softer and slower.

There’s something about oatmeal in the fall that just feels right.

Warm bowls. Cinnamon filling the kitchen. Steam rising from the stove while the mornings start turning colder outside.

This apple cinnamon oatmeal has become one of those comforting breakfasts we come back to every autumn.

Soft cooked apples. Toasty walnuts. Cozy spices. A splash of creamy coconut milk melting into the top.

Simple food always seems to hit the deepest this time of year.

And while it tastes incredibly comforting, oats also happen to be one of my favorite glow foods for supporting healthy skin and gut health from within.

Especially when using sprouted oats, which are easier to digest and incredibly nourishing.

Why We Love It

Oats

A wonderful source of fiber that helps support gut health, steady energy, and overall skin glow from within.

Apples

Naturally sweet and rich in antioxidants while adding freshness and texture to the oatmeal.

Cinnamon + Ginger

Warming spices that bring comforting flavor while helping support balance and circulation.

Walnuts

Healthy fats and crunch that make the oatmeal more satisfying and nourishing.

Ingredients

• 1 tablespoon grass-fed butter
• 1 medium crisp apple
• 3 tablespoons raw honey or 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon clove
• pinch Himalayan salt
• 2 cups apple cider or water
• 1 cup sprouted rolled oats or steel cut oats
• 1/2 cup raw walnuts
• coconut milk for serving

Optional Toppings

• chopped dried dates
• dried goji berries
• sliced banana
• extra honey drizzle

Directions

Instant Pot Method

Add all ingredients to the Instant Pot and cook on high pressure for 20 minutes.

Stovetop Method

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

Add the chopped apple, honey or maple syrup, cinnamon, ginger, clove, and salt.

Cook for 2–3 minutes until the apples begin softening and the kitchen smells incredible.

Pour in the apple cider or water and bring to a gentle boil.

Stir in the oats and reduce heat to medium.

Cook for several minutes, stirring occasionally, until the oats soften and most of the liquid is absorbed.

Stir in the walnuts and continue cooking until creamy.

Serve warm with coconut milk and your favorite toppings.

Glow Note

This is the kind of breakfast that makes colder mornings feel comforting instead of rushed.

A warm bowl in your hands. Cozy spices in the air. Slow moments before the day begins.

Always one of my favorite rituals this time of year.

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 cozy nourishing salad from Natalie’s kitchen — warm farro, massaged kale, crisp apples, sweet dates, and maple cinnamon nut clusters layered together into the perfect cool-weather comfort bowl.

The second the weather starts turning cooler, I instantly begin craving apples, cinnamon, hearty grains, and cozy bowls like this.

This salad somehow manages to feel both fresh and comforting at the same time.

Warm chewy farro tossed with lemony massaged kale, crisp apples, sweet chewy dates, fresh herbs, and crunchy maple-spiced nut clusters.

Every bite has a little bit of everything.

Soft. Crunchy. Sweet. Tangy. Warm. Fresh.

And honestly? Those nut and seed clusters are dangerously good on their own.

I especially love serving this while the farro is still warm because it slightly softens the kale and makes the entire bowl feel incredibly grounding and satisfying.

Exactly the kind of meal I crave during slower cooler seasons.

Why We Love It

Kale

Packed with antioxidants and minerals that help support healthy skin and overall wellness.

Farro

A hearty ancient grain rich in fiber and nutrients that helps make the salad deeply satisfying.

Apples + Dates

Natural sweetness paired with fiber and antioxidants that bring warmth and balance to the dish.

Walnuts + Pumpkin Seeds

Healthy fats and minerals help nourish the skin barrier while adding beautiful crunch.

Cinnamon

Adds warmth and comforting flavor while making the salad feel especially cozy and seasonal.

Ingredients

Salad

• 4 handfuls kale, torn
• 1 cup farro
• 1/2 cup fresh parsley, chopped
• 1 green apple, chopped
• 1/4 cup red onion, sliced
• 3 large dried dates, chopped

Maple Nut + Seed Clusters

• 1/4 cup raw pumpkin seeds
• 1/4 cup raw walnuts
• 1–2 tablespoons maple syrup
• pinch sea salt
• dash cinnamon
• dash cayenne pepper

Honey Orange Dressing

• juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1 tablespoon orange juice
• 1 tablespoon honey
• sea salt
• black pepper
• dash cinnamon

Optional additions:

• roasted sweet potato
• roasted brussels sprouts
• chicken

Directions

Cook the farro according to package directions.

Add the warm cooked farro to a large bowl.

Meanwhile, combine the pumpkin seeds, walnuts, maple syrup, salt, cinnamon, and cayenne.

Spread onto a parchment-lined baking sheet and bake at 350 degrees for about 10 minutes until lightly toasted.

Allow to cool and break into clusters.

Add the kale to a separate bowl.

Whisk or shake together all dressing ingredients.

Pour over the kale and massage thoroughly with your hands until softened.

Add the kale to the warm farro.

Stir in the parsley, apple, onion, dates, and nut clusters.

Toss gently and serve while slightly warm.

Glow Note

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

Warm grains. Crisp apples. Cozy cinnamon.

The kind of bowl you genuinely look forward to eating.

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 healthier homemade version of the classic Japanese steakhouse favorite — creamy yum yum sauce drizzled over a nourishing rice bowl layered with kimchi, nori, sesame, and fresh crunchy toppings.

You know that sauce at Japanese steakhouses that somehow makes you want to dip absolutely everything into it?

This is that sauce.

Creamy. Tangy. Smoky. Slightly sweet. Completely addictive.

And honestly…it’s almost offensive how easy it is to make at home.

The best part is we made this version with clean simple ingredients instead of all the preservatives and mystery oils hiding in most bottled versions.

And yes — it tastes every bit as good.

We ended up turning it into a fun little glow bowl situation with rice, kimchi, nori, sesame seeds, and fresh crunchy toppings…and now we make some version of this constantly.

It’s one of those meals that feels comforting while still packed with nourishing ingredients.

Why We Love It

Kimchi

Packed with probiotics that help support gut health and digestion.

Nori + Seaweed

Mineral-rich ingredients that help support overall wellness and nourishment.

Healthy Fats

Avocado mayo creates a creamy rich texture while helping keep the sauce more balanced.

Rice Cooked in Coconut Milk

Adds richness and comfort while making the bowl extra satisfying.

Flexible Bowl Base

Easy to customize with shrimp, chicken, steak, tofu, or extra vegetables depending on what sounds good.

Ingredients

Yum Yum Sauce

• 1/2 cup mayonnaise
• 2 tablespoons water
• 1 1/2 tablespoons ketchup
• 1 tablespoon butter
• 1 1/2 teaspoons rice vinegar
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon smoked paprika

Optional:

• sriracha
• extra smoked paprika
• maple syrup for sweetness

Glow Bowl

• cooked rice
• coconut milk
• nori strips
• kimchi
• green onions
• radish slices
• sesame seeds

Optional protein:

• shrimp
• chicken
• steak
• tofu

Directions

Add all yum yum sauce ingredients to a bowl.

Whisk until smooth and creamy.

Taste and adjust seasoning if desired.

To build the bowl, cook your rice with a splash of coconut milk for extra richness.

Stir in nori strips and kimchi.

Top with green onions, radishes, sesame seeds, and a generous drizzle of yum yum sauce.

Serve warm.

Glow Note

I love recipes like this because they prove comfort food and nourishing food absolutely can exist together.

Big flavor. Fun textures. Cozy bowls.

Honestly one of my favorite ways to eat.

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