About

Welcome to Well Nourished; a simple, common sense guide to the basics of how to eat well and be well. No fads; just real food and delicious, do-able recipes, for real life and optimal health.

In a world with so much information about the ‘best’ things to eat, we aim to simplify nutrition so you can nourish yourself and your family with confidence. Our delicious, easy to make whole food recipes and practical blogs, aim to motivate and inspire you to source and prepare delicious, healthy meals and live a happy, healthy life.

We hope you enjoy the evolving journey of becoming well nourished and we aspire to support you in any way possible.

About the creator, Naturopath Georgia Harding

In a nutshell…

Hello, I’m Georgia Harding, the heart, soul and mind behind this blog which has evolved from a life long love of creating meals from delicious, whole foods, along with my many years in clinical practice, lecturing students and presenting on talk back radio.

I hope to be able to help and guide you to develop sustainable habits to help you to cook and eat well for many years to come (and hopefully pass those habits onto your family too).

I’m unashamedly a foodie and spend a LOT of time thinking about food! My recipes have been featured on JamieOliver.com, FoodMatters.com and I also contribute recipes to Wellbeing EatWell magazine. Every week, I share fresh food and health inspiration on my blog – SUBSCRIBE to have new recipes and healthy inspiration delivered to your inbox (plus a gorgeous Guilt-free Chocolate ebook) – it’s FREE!

Here’s a little bit about me…

I am a Naturopath, freestyle cook, and mother of two divine children (my daughter who is 15 years old and my son who is 11 years old). Also wife to a fine food loving husband.

I have 20+ years of Naturopathic experience, treating and mentoring patients on matters of health and wellness. This blog is my commitment to further share my passion and knowledge of health, food and healing.

I love to grow, source and prepare food to feed my family and friends well. I’m not a chef, so when I create recipes I aim to make them as nourishing, delicious and fool-proof as possible to prepare and cook…and with as few dishes as possible as I’m the one doing the washing-up!

I also love to travel and enjoy cultural food experiences. Holidays are always centred around adventure, relaxation and fabulous food.

I live in a beautiful patch of paradise in Queensland, Australia. When I look out the windows of my home, I see nature in all its glory and I feel truly blessed.

When it comes to food, there’s not much I haven’t explored – The 80’s, like many teenagers, was my drunk and junk phase. The 90’s vegan, vegetarian, food combining to name a few. The next decade became a real challenge when I not only had to feed myself but two hungry children and a husband. At this point I re-examined the fundamentals of eating, nutrition and health. Consuming a variety of fresh, whole food and delicious moments shared with family and friends is now my food focus.

Through my own health challenges, I have lived and learned. In my lifetime I’ve successfully overcome a childhood cardiac disorder and recovered from an autoimmune thyroid disease (Graves) as an adult. These experiences have shaped my commitment to wellness. I currently live a very well balanced life, blessed with good health and abundance. I try to never to take this for granted.

My inspirations include my darling Nan, who patiently spent many hours teaching me to cook, encouraging me to create my very own chocolate coconut cake and write it in her recipe notebook (which I still have to this day). My mum developed my appreciation of health and healing with whole foods. My husband has taught me balance in life.

Finally, my children who’ve taught me to navigate the world of lunch boxes and who eagerly devour my every creation in the kitchen (even the not so good ones). They are both exceptionally healthy and I like to keep it that way. My family motivates me to strive to nourish the world in every way I know how.

Change begins with you as an individual but ultimately shapes your family, shapes your world. I believe that without good health there’s not much else. The effects of improving your health are far reaching – I look forward to sharing the journey.

PS – you can learn more about how I came to become a Naturopath (way back when) and why I decided to leave my clinical practice and develop Well Nourished here.

Meet the Team

Well Nourished wouldn’t be what it is today without my incredible and talented team…

Bec is my awesome Online Business Manager and co-ordinates the many processes to help make Well Nourished the well oiled machine it is.

Melina, is my fabulous Virtual Assistant. She takes all of your customer service enquiries and helps me with a multitude of tasks to enable us to service you best. When she’s not working as a VA, Melina is also a yoga teacher on the Sunshine Coast.

Rach is my Social Media Assistant. She’s a wealth of information and knows the Well Nourished recipes and food philosophy as well as I do! She’s a mum of 5 kids (10yo twins, 7, 6 and 4) all home-schooled, and as she says ‘constantly around and constantly hungry’.

Well Nourished Recipes

The recipes at Well Nourished have been designed to inspire you to create healthy, nourishing and delicious meals simply and quickly. The basic whole food ingredients heal and nourish your body in a way only ‘real’ food can. If you feel you ‘don’t have time to prepare healthy meals,’ I would ask if you to consider if you have the time to be unwell? I know I don’t.

Cooking whole food meals does not mean endless hours in the kitchen, although it will involve some forethought and organisation. I personally have a routine to keep my pantry well stocked to minimise the time I spend shopping. Click here for tips about shopping well. I prepare many meals in bulk (to freeze for those days that escape me) and I often double up for lunches. For example, if I’m cooking a roast for dinner, I’ll cook two chickens – one for dinner and another for the weeks lunches (meat and salad, fresh spring rolls, sushi, sandwiches). If I’m steaming vegetables, I’ll often have eggs for the following days lunch boiling in the pot below the steamer.

There are so many things you can do to prepare extra food that doesn’t require a whole lot of extra time in the kitchen. I share shortcuts and time saving tips often on social media so connect with me there.

My Recipe Format

The recipes are formatted with many ‘options’ and ‘variations’ for either omitting or interchanging  ingredients. The reason I have structured the recipes this way is:

1. To demonstrate the flexibility within a recipe. With the exception of baking, cooking is not an exact science. Well Nourished recipes allow you to be creative and once you have gained confidence in the kitchen, you should be able to combine a group of flavours without following a recipe.
2. To allow for dietary restrictions and food aversions. I try to give options for vegetarian, vegan, dairy, wheat, gluten, grain, nut, egg, onion, garlic, soy, yeast, coconut, legume-free and fructose friendly dishes where possible. If you have dietary restrictions or really dislike certain foods, then choose the variation or combination of variations that suits you best. Also, if you don’t have a certain ingredient in your pantry, chances are you can still create the dish by either omitting or replacing the missing ingredient.
3. So you can choose to make a very simple meal with only a few ingredients, or build flavour and most importantly nourishment with a few more ingredients and a little extra effort.
4. I also do my best to include a standard and thermomix method (if suitable for the recipe).

Also, look out for time saving, storage or nutritional tips in each recipe.

Remember, the recipe is just a guideline, a source of inspiration. Experiment! Enjoy creating your own deliciousness and nourishing your family with delicious SLOW (seasonal, local, organic, whole) foods.

My photographs

I am very much a novice photographer and I only really discovered I could take photos of food when I started my blog in 2013. I really enjoy getting creative with my camera (though I only manage to capture lovely images of things that don’t move). Try as I will, photos of kids and pets are just not my forté!

I hope I do my food recipes justice and all recipe photos, unless stipulated, are my own.

Work with me

I’m a passionate and very loyal person and love to work with brands that I truely believe in. If you feel your brand aligns with mine, please contact my agent Brenda Janschek at Good Influence here.

My recipes (and photographs) have featured on JamieOliver.com, FoodMatters.com and I currently write for several magazines including Wellbeing EatWell and Haven Magazine. I love creating recipes using whole food ingredients so if you’d like to collaborate, I’d be happy to discuss my ideas with you.

I love presenting professional development and corporate health sessions. I present annually at the Australian Health and Wellness Summit, I have lectured at Australian College of Natural Medicine and have presented regularly as a resident Naturopath on talk back radio (6PR).

I genuinely hope you enjoy following my blog and find my recipes inspiring and delicious. I welcome your feed back and hope you can help me to shape this site into a valuable resource.

Also remember to sign-up to my free weekly newsletter where I currently share beautiful recipes and healthy inspiration with over 20,000 subscribers. Click HERE to receive my free Guilt-free Chocolate ebook and fortnightly emails from me containing recipes, practical health tips, special offers and more.

Georgia xx