Good Food Friday: Zucchini & Quinoa Frittata

This weeks Foodie feature comes from the lovely Victoria from @_naturalnutrition_  . This nutritious (and delicious) powerhouse is a balance of good fats and protein.  That can only mean one thing – hormones will most certainly will be thanking us!

Zucchini & Quinoa Frittata
Ingredients (serves 4-6)
2/3 cup quinoa, rinsed thoroughly (OR 2 cups left over cooked quinoa)
1 and 1/3 cups chicken broth, or stock of choice (or water) *omit if using pre-cooked quinoa
6 free range organic eggs
2 medium zucchinis, 1 sliced into rounds, 1 grated with liquid squeezed out
2 cups washed baby spinach
1/2 cup frozen peas
1/4 teaspoon ground nutmeg
1/2 teaspoon himalayan salt
1/2 teaspoon cracked black pepper
50 grams goat’s feta, crumbled (or crumbly cheese of choice)
50 grams aged hard white goat’s cheese, grated (or mozzarella, or hard/white cheese of choice)

1. Preheat oven to 180 degrees Celsius fan forced.
2. Add quinoa to a small pot with broth/stock, cover, and bring to boil.
3. Turn down to simmer, and allow to cook for 10-15 minutes, or until all water is absorbed – then remove lid and stand to cool for 5-10 minutes.
4. Whisk eggs in a bowl, then add green vegetables, nutmeg, salt and pepper, along with cooled quinoa.
5. Pour mixture into a quiche/tart dish of choice, sprinkle with cheeses evenly, and bake for 25-35 minutes or until completely set and cooked through.

You can connect with Victoria over at her instagram or her blog and check out more beautiful recipes she has to offer.

Want more recipe ideas that are easy, delicious and will keep your hormones firing along?  You may not know that Well & Good isn’t just information on how to get your hormones happy, but it includes over 40 recipes too!  We’ve just announced FREE SHIPPING.  You can check it out here.

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Good Food Friday: Kylie’s Lemon Slice Bliss Balls

Kylie Anderson is the founder of Be Your Radiant Self formerly Radiant Personal Training. Kylie is a renowned personal trainer, wellness coach, writer, blogger and mama. Her mission in life is to show and teach women everywhere that they are strong, beautiful and deserve all the happiness in the world and to do this it is all about nourishing and moving your mind, body and spirit.

Today Kylie is sharing with you guys her Lemon Slice Bliss Balls.


Danielle Walker’s Apple, Pear & Blueberry Crisp

This delish recipe is from the lovely Danielle Walker’s website – Against All Grain.  After her own diagnosis with autoimmune disease, Danielle had the realisation that dietary changes were paramount in her own recovery.  She now shares her journey, wisdom and amazing recipes via her site and books.  There’s something for everyone be it if you’re looking for some healthy food inspiration or if you’re considering cutting out grain – head over to her site and take a cruise around.

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Good Food Friday – School Nutrition Warm Winter Porridge

This ever so delish and healthy recipe is one from the lovely Chelsea Motlik, founder of School Nutrition.

Chelsea has been practising as a qualified Nutritionist for 6 years, with an additional 4 years in the health and fitness industry. Over her time she has been heightened to the lack of education that we have as a community around nutrition, and how many different diets the average person has been on. Research has repeatedly shown that education about nutrition combined with accessibility to healthy food has been the only intervention with long-term results on a person’s health and diet. For this reason Chelsea has developed an education program for Children that is inline with the national curriculum. Her aim; to provide children the best chance of understanding food from the very beginning, eliminating confusion we as adults have now. Her big time goal is for this curriculum to be accessible to all children in Australia and beyond. Chelsea also offers an education program for adults in the same vein, in understanding how you can have your ideal body weight and stay there without any FAD dieting!


Double Choc Cheesecake with Blueberry Cream

This is one recipe I couldn’t not share. OH MY TASTEBUDS! I know you are going to love it.

This is a creation from the lovely Crystal over at To Wellness & Beyond, to check out the original recipe post you can here.


1 cup almond meal
1/4 cup cacao
1 tbsp mesquite powder
½ tsp. cinnamon
½ tsp. bee pollen (optional)
1 tbsp. manuka honey
2 tbsp. coconut oil, melted or soft

400 ml coconut cream (1 can)*
1 cup cashews, soaked in water overnight drained
1 tbsp. manuka honey
1/4 cup cacao
1/2 tbsp. cinnamon

Blueberry Cream (top layer)
1/4 cup cashew, soaked in water overnight, drained
1/2 cup coconut cream
1/4 tsp. vanilla bean powder
1 tsp. manuka honey
1/4 cup blueberries
• Make sure to find a good brand of Coconut Cream that doesn’t contain anything other than Coconut – I use OnRich Organic Coconut Cream

Place all ingredients into a food processor and process until mixture resembles crumbs, and will easily stick together when formed into a ball. If mixture is a little dry add a little more coconut oil.
Firmly press mixture into the base of an 18cm loose base cake tin until smooth and even. Chill in the fridge for a minimum of 30 minutes before adding the filling.

Place all ingredients into a high speed blender (such as a Vitamix) and blend on high speed until smooth. Pour into cake tin on top of base and chill in the fridge overnight, or until firm (around 4 hours)
Blueberry Cream (top layer):
Place all ingredients, except the blueberries, into a high speed blender (such as a Vitamix) and blend on high speed until smooth. Add the blueberries and blend for around 20-30 seconds. Pour onto the filling and chill back in fridge until firm (around 1-2 hours).
Garnish with blueberries if desired, and have an awesome time eating your cake!