Exciting News from Love + Be Well by Natalie: Introducing Our Clean Pantry on Main Street!

We’re thrilled to share some delicious news with our community!

Mitch and I are over the moon to announce that our clean skincare shop at 63 Main Street in downtown Warrenton, VA, is expanding in the most nourishing way possible. We’re now proudly offering a Clean Pantry — an extension of our commitment to feeding your glow from the inside out.

Hand-curated by me (Natalie!), our Clean Pantry is stocked with wholesome, thoughtfully chosen pantry staples designed to support your health, your skin, and your everyday joy. These are real ingredients you can feel good about — clean, functional, and made to truly nourish your body.

While you’re here, be sure to check out our cold drink fridge loaded with refreshing options like electrolyte-packed functional drinks, probiotic-rich kombucha, and delicious mocktails featuring the power of functional mushrooms. It’s the perfect way to hydrate, energize, and glow — all in one sip!

And there’s more to come… We’re hard at work creating a brand-new tasting room concept upstairs that will bring fun, interactive experiences to our space. Stay tuned for details on upcoming events, tastings, and ways to connect with like-minded friends in the heart of Warrenton.

This expansion is all about making clean living even more accessible and enjoyable. Whether you’re stopping in for your favorite skincare, grabbing healthy pantry staples for your kitchen, or treating yourself to a revitalizing drink, we can’t wait to welcome you.

Come see us!

📍 63 Main Street, Warrenton, VA 20186

🕒 Open Thursday & Friday 11am–5pm | Saturday 11am–3pm

Thank you for being part of the Love + Be Well family. Here’s to feeding your glow — inside and out — in the healthiest, most delicious ways.

Love + Be Well,

Natalie & Mitch

Some things don't disappear - they rest.
They gather strength quietly.
They return when the body, the season, and the timing align.
We've been moving slowly, intentionally, and with care.

In case you missed it… we’re opened our physical doors on Main Street again. ♡

While our online shop remained robust—we missed real life connection.

After an extended healing break, I’m so grateful and excited to share that our physical shop on Main Street Warrenton will welcome you back in person starting February 28, 2026. With some changes and surprises!

Living with MS has been part of my story for years, and this past season asked me to pause, rest, and do the deep work of recovery. I listened. I healed. I grew quieter, stronger, and even more committed to the gentle, nourishing traditions that Love + Be Well has always stood for.

We just couldn’t let it go—our beautiful space—soft light filtering through shutters, cozy chairs waiting for quiet conversations, shelves lined with intention—was created as a sanctuary, and now it’s ready to be yours again too. 

We can’t wait to see your faces, hear your stories, and share in the simple rituals that help us all come home to ourselves: probiotic-rich care, timeless ingredients, and a little more grace for every stage of life.

Over the years since first launching Be Well, I’ve softened into a quieter, calmer, more confident version of myself. 

The woman who once rushed to prove everything now pauses to simply be. I’ve let go of noise, leaned into grace, and allowed myself to bloom in ways I never expected—slowly, naturally, unapologetically.

Yet through every season of my own unfolding, the heart of Love + Be Well has stayed beautifully untouched: those same cherished recipes, rooted in timeless, traditional care. Handcrafted with 100% natural, organic, food-grade ingredients—superfoods, prebiotics, and probiotics that feed your skin the way nature intended. Simple. Honest. Effective.

This is what I hope to bring you now: not just skincare, but a quiet companion for your own becoming. A ritual that reminds you beauty isn’t something to chase—it’s something you already carry, and it deepens with time.

Whether you’re just beginning your journey with clean, probiotic-rich skincare or you’ve been walking this path alongside me, know that this space is for the woman who chooses gentleness, who honors her evolution, and who finds joy in blooming right where she stands.

Come home to your skin. Come home to yourself.
I’m so grateful to grow with you. ♡ - natalie/ the skincare chef

If there’s one flavor combination that feels like it was destined to be together, it’s peas and prosciutto. Sweet, tender peas meet salty, crispy prosciutto in a match made in heaven. Add a shower of fresh Parmesan, a bright squeeze of lemon, and a touch of butter or olive oil, and you have a dish that punches way above its weight.

This is one of those recipes that looks (and tastes) impressive but comes together in minutes. It’s the perfect side dish for roasted chicken, grilled fish, or a juicy steak. But if your name is Natalie, you might just skip the main course and eat the entire bowl for dinner. No judgment here—sometimes the “side” steals the show.

Beyond the deliciousness, this recipe brings some quiet skin health benefits to the table, thanks to nutrient-packed peas and high-quality fats.

Why This Dish Supports Skin Health

Peas are little green powerhouses. They’re rich in vitamin C, which helps your body produce collagen (the protein that keeps skin firm and youthful). They also deliver vitamin K, antioxidants, and fiber that support overall glow from within. The healthy fats from extra virgin olive oil (or butter) and the Parmesan help with absorption of fat-soluble vitamins, while the prosciutto adds satisfying protein without weighing the dish down.

It’s not a “superfood” miracle, but consistent, simple meals like this—built on real ingredients—can contribute to healthier, more radiant skin over time.

Ingredients (Serves 4 as a side, or 1 very happy Natalie as dinner)

•  2 cups fresh or frozen peas (no need to thaw if frozen)

•  4–6 slices prosciutto (roughly chopped or torn)

•  2 tablespoons butter or extra virgin olive oil (or a mix of both for best of both worlds)

•  Salt and freshly ground black pepper, to taste

•  Juice of ½ lemon (about 1–2 tablespoons)

•  ⅓–½ cup freshly grated Parmesan cheese (plus extra for serving)

•  Optional: a pinch of red pepper flakes for a little heat

Instructions

1.  Crisp the prosciutto
Heat a large skillet over medium heat. Add the chopped or torn prosciutto and cook, stirring occasionally, until it’s crispy and the fat has rendered, about 3–5 minutes. Remove the prosciutto with a slotted spoon and set aside on a paper towel. Leave the flavorful fat in the pan.

2.  Cook the peas
In the same skillet, add the butter and/or olive oil. Once melted and shimmering, toss in the peas. Season with a good pinch of salt and pepper. Cook for 4–6 minutes, stirring occasionally, until the peas are bright green, tender, and just starting to blister in spots. If using fresh peas, they may take a minute or two longer.

3.  Brighten and finish
Remove the pan from the heat. Squeeze in the fresh lemon juice and toss everything together. Taste and adjust seasoning if needed.

4.  Add the stars
Stir in most of the grated Parmesan and the crispy prosciutto. The residual heat will melt the cheese slightly and create a light, silky coating on the peas.

5.  Serve
Transfer to a serving bowl or plate. Finish with the remaining Parmesan, a final crack of black pepper, and an extra drizzle of olive oil if desired. Serve immediately while warm.

Total time: About 15 minutes

Pro tip: Use the best prosciutto and Parmesan you can find—quality makes this simple dish sing.

Why This Recipe Hits Big

It’s fast, flexible, and forgiving. Frozen peas work beautifully and save time. You can swap butter for olive oil to keep it dairy-light, or go half-and-half for richness. The lemon cuts through the saltiness of the prosciutto and cheese, keeping the dish light and vibrant.

Whether you serve it alongside a beautiful dinner or eat it straight from the bowl (Natalie-style), this peas and prosciutto with Parmesan delivers big flavor with minimal effort. Your taste buds—and your skin—will thank you.

Enjoy!

Love + Eat Well

A fresh, vibrant Mediterranean-inspired salad loaded with crisp veggies, a tangy yogurt dressing, and crumbled feta for the perfect salty bite. Ideal for a light lunch, side dish, or healthy dinner.

This Greek salad keeps the protein-packed Greek yogurt dressing while adding traditional feta cheese for authentic flavor and extra richness. It’s refreshing, crunchy, and packed with nutrients that support glowing skin.

Skin Health Benefits

This salad is a powerhouse for your skin thanks to its nutrient-dense ingredients:

•  Cucumber: High water content keeps skin hydrated; silica supports collagen production for firmness and elasticity.

•  Tomato: Rich in lycopene, which helps protect against UV damage and promotes even skin tone.

•  Broccoli: Packed with vitamin C and sulforaphane, which boost collagen synthesis and fight inflammation for clearer, brighter skin.

•  Orange pepper: Excellent source of vitamin C and beta-carotene, both essential for collagen production and skin repair.

•  Lemon: Vitamin C powerhouse that aids collagen formation and brightens skin from within.

•  Garlic & Dill: Antioxidant and anti-inflammatory properties help reduce redness and support overall skin health.

•  Greek yogurt: Probiotics promote a healthy gut-skin axis, while protein and calcium support skin structure and repair.

•  Olives & Olive oil (from serving suggestion): Healthy fats and vitamin E nourish skin and provide antioxidant protection.

•  Feta cheese: Adds calcium and protein for skin repair, plus a touch of healthy fats that help with nutrient absorption.

Eating this regularly can help with hydration, reduced inflammation, and a natural glow!

Ingredients (Serves 4 as a side or 2 as a main)

For the Yogurt Dressing:

•  1 cup plain Greek yogurt

•  Juice of 1 fresh lemon (about 2-3 tablespoons)

•  1-2 garlic cloves, minced (adjust to taste)

•  2 tablespoons fresh dill, chopped (or 1 teaspoon dried)

•  Salt and pepper to taste

For the Salad:

•  1 large cucumber, chopped or sliced

•  2-3 ripe tomatoes, cut into wedges or chunks

•  ½ cup Kalamata olives (or your favorite olives), pitted and halved

•  ½ red onion, thinly sliced

•  1 orange bell pepper, chopped

•  1-2 cups broccoli florets, lightly steamed or raw (your preference for crunch)

•  ½ to ¾ cup crumbled feta cheese (use block feta for best texture and flavor; add more or less to taste)

Optional Garnishes:

•  Extra fresh dill

•  A light drizzle of extra virgin olive oil

Instructions

1.  Make the Yogurt Dressing:
In a small bowl, whisk together the plain Greek yogurt, fresh lemon juice, minced garlic, chopped dill, salt, and pepper until smooth and creamy. Taste and adjust seasoning—add more lemon for brightness or garlic for kick. Set aside in the fridge while you prepare the salad (it gets even better as the flavors meld).

2.  Prepare the Vegetables:
Wash and chop all the salad ingredients. For the best texture:

•  Cut the cucumber into half-moons or dice it.

•  Slice the tomatoes into bite-sized wedges.

•  Thinly slice the red onion (soak in cold water for 5-10 minutes if you want milder flavor).

•  Chop the orange pepper into chunks.

•  Break the broccoli into small florets (lightly steam for 2-3 minutes if you prefer it slightly tender, or keep raw for maximum crunch and nutrients).

3.  Assemble the Salad:
In a large bowl, combine the cucumber, tomatoes, olives, red onion, orange pepper, and broccoli.
Add about half of the crumbled feta cheese and gently toss.
Pour the yogurt dressing over the vegetables and gently toss until everything is evenly coated. Start with about ¾ of the dressing and add more to taste—don’t overdress, as the veggies release moisture.
Top with the remaining crumbled feta for beautiful pops of white and extra salty flavor.

4.  Rest (Optional but Recommended):
Let the salad sit for 10-15 minutes in the refrigerator. This allows the flavors to marry and the dressing to slightly soften the veggies while keeping their crunch.

Serving Suggestion: With Caramelized Baked Sweet Potatoes

This salad pairs beautifully with simple caramelized baked sweet potatoes for a satisfying, balanced meal.

How to Make Them:

•  Preheat your oven to 400°F (200°C).

•  Cut 2-4 medium sweet potatoes in half lengthwise.

•  Drizzle the cut sides generously with extra virgin olive oil.

•  Sprinkle with salt and pepper.

•  Place cut-side down on a parchment-lined baking sheet.

•  Bake for about 1 hour, or until the edges are deeply caramelized and the insides are soft and creamy.

Serve the Greek salad alongside the warm sweet potatoes. The natural sweetness of the potatoes contrasts perfectly with the tangy, savory salad. For extra flair, add a final drizzle of olive oil over the potatoes right before serving. The feta adds a nice creamy contrast to the sweet potatoes too.

Tips for Success

•  Use the freshest produce possible—the crispness makes all the difference.

•  Crumble the feta by hand for irregular, rustic pieces rather than using pre-crumbled (it tastes fresher).

•  Make the dressing ahead of time; it keeps well in the fridge for up to 3 days.

•  For a heartier meal, add grilled chicken or chickpeas alongside the feta.

•  Leftovers keep in an airtight container in the fridge for 1-2 days (the dressing may thin out a bit from veggie moisture, but the feta holds up well).

Mom’s Ham Salad – A Healthier Family Favorite

Some recipes carry more than flavor — they carry memories.

This is one of them.

My mom’s ham salad was a staple in our house growing up — simple, comforting, and always made with love. I’ve updated it with cleaner, real-food ingredients while keeping that same nostalgic taste my family still craves. It’s become one of our most-requested recipes, especially for quick lunches, picnics, or easy weeknight meals.

Everything gets pulsed together in a mini food processor for the perfect texture — not too chunky, not too smooth. It’s creamy, tangy, and full of protein, making it a satisfying option that doesn’t weigh you down.

Mom’s Updated Ham Salad

Ingredients (makes about 4–5 servings)

• 2 cups chopped uncured ham
• 2 ribs organic celery
• 1 small organic shallot
• ½ cup chopped dill pickles (we love Bubbies)
• 2 pastured hard-boiled eggs
• ½ cup avocado oil mayo (we use Chosen Foods)
• 1 heaping Tbsp Dijon mustard (we use Birdy’s)
• ½ tsp black pepper
• Splash of pickle juice (from the jar)

Instructions

1. Hard-boil the eggs and let them cool completely.
2. Roughly chop the ham, celery, shallot, pickles, and eggs.
3. Add everything to a mini food processor. Pulse until the mixture is finely chopped and well combined — you want a slightly chunky but cohesive texture.
4. Transfer to a bowl and stir in the mayo, Dijon mustard, black pepper, and a splash of pickle juice. Taste and adjust seasoning if needed.
5. Chill for at least 30 minutes before serving — the flavors get even better as they meld.

Serving Suggestions Serve on crisp lettuce wraps, between slices of your favorite sourdough or gluten-free bread, crisp crackers, or with raw veggie sticks for a low-carb option. It’s also wonderful scooped onto a bed of greens for a quick, protein-packed lunch.

This salad is a beautiful reminder that comfort food can still be nourishing. Real ingredients, simple prep, and that familiar taste of home — just a little lighter and cleaner for the way we eat now.

My kids still ask for “Mom’s Ham Salad” — and now it’s made with ingredients I feel good about feeding them. That’s the kind of legacy I love passing on.

Love + Eat Well