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sweet

Lemon Coconut Slice

August 17, 2020 | After School Snacks, Baked Sweets, Healthy Lunchbox

This zesty Lemon Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. With simple steps, this is a good one to get the children involved in. Young children can mix and press the base down, then hold a mixer for the Lemon Buttercream. If you are using a Thermomix … well, let them lick the spoon!

Confidence in the kitchen often starts with being allowed to cook for themselves, so older children and teens could do the whole recipe themselves, provided you supervise with the hot oven! This is sure to become a favourite so get baking today!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

This zest Lemon Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite.
Print Recipe
4.74 from 30 votes

Lemon Coconut Slice

This zesty Lemon Coconut Slice is a delicious, low sugar lunchbox treat or snack. Sure to become a favourite with every member of the family!
Prep Time10 mins
Cook Time15 mins
Chilling time40 mins
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

  • 150 g butter or coconut oil
  • 85 g rice malt syrup, honey or maple syrup – (¼ cup approx.)
  • 1 lemon/s – zest (juice reserved for icing)
  • 120 g wholemeal spelt flour (1 cup)
  • 90 g rolled oats (1 cup)
  • 100 g desiccated coconut (1 cup)

Lemon Buttercream (see below note)

  • 70 g butter – at room temperature (important it's not over softened or too cold)
  • 20 ml lemon juice – no more or it may split
  • 3 tbsp rice malt syrup or honey
  • 3 tbsp tapioca flour – or arrowroot
  • 2 tbsp desiccated coconut – for decorating, optional
Metric – US Customary

Instructions

  • Preheat your oven to 180°C/350°F (fan forced).
  • Melt your butter (or coconut oil). Thermomix 90, 1 minute, speed 3.
  • Add the sweetener and mix to combine. Thermomix 30 seconds, temp 90, speed 4.
  • Add all of the other ingredients and process or mix well until combined. Thermomix reverse speed 4, 30 seconds.
  • Press firmly into a lined tin and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.
  • Once cooled, pop it into the fridge to chill for 30 minutes or more.

Lemon Buttercream

  • Beat the icing by mixing all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 20 seconds, speed 3.
  • Spread over the chilled slice.
  • Sprinkle over a little extra desiccated (or shredded) coconut.
  • Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.
  • Refrigerating before slicing makes it much easier to cut without crumbling.

Troubleshooting the icing…

  • – if it's grainy or curdled – means the mixture is too cold. It usually needs warming up (either with a hair dryer or a warm towel wrapped around the bowl). Once it is a slightly warmer temperature, whip it up again with an electric beater / Thermomix.
  • – if it it is very thin – usually means that the butter/ mixture is too warm and needs cooling down. Putting the bowl in the fridge for 15 minutes or so and then beating it afterwards should fix it perfectly. You can also add a bit more tapioca to thicken it. 

Store

  • Store in the fridge or freeze in an airtight container. The butter icing will soften when left at room temperature.
  • I enjoy these straight from the fridge or freezer. When packing into school lunches, pack against an ice brick.

Notes

Gluten-free

Substitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.

Dairy-free or vegan

Replace the butter in the base with coconut oil (this will produce a tougher/ crisper slice). For the icing a cashew cream would be the best choice.

Low-fructose

Use brown rice syrup as your sweetener.
 
 

Let me know how you love this zesty and delicious treat.

Banana Rhubarb and Raspberry Slice

June 28, 2020 | After School Snacks, Baked Sweets, Healthy Lunchbox

This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes sensational.  The sweetness of the ripe bananas paired with the tartness of the rhubarb really is is a match made in heaven.

My kids are both back at school as of today and seeing as this Banana Rhubarb and Raspberry Slice is their current favourite snack, it’s only fitting that I share it here in the membership. I can’t wait to hear how you love this, I hope it will be added to your planner and become your families new favourite too. Feel free to experiment with other fruits for the topping or if you prefer, you could just make the banana cake part.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.


This Banana Rhubarb and Raspberry Slice tastes amazing.  The sweetness of the ripe bananas paired with the tartness of the rhubarb is a perfect match.
Print Recipe
4.77 from 17 votes

Banana Rhubarb and Raspberry Slice

This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes amazing.  The sweetness of the ripe bananas paired with the tartness of the rhubarb is a match made in heaven.  Wow your family with this easy to bake recipe.
Prep Time10 mins
Cook Time20 mins
Servings: 8
Author: Georgia Harding

Ingredients

  • 125 g butter - at room temperature
  • 25 g coconut sugar or rapadura - 2 tbsp (optional)
  • 2 free-range or organic egg/s
  • 250 g banana/s - they need to be very ripe (1 cup approximately)
  • 1 tsp vanilla - powder, extract or essence
  • 100 ml milk - of choice
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • ¼ tsp sea salt
  • 200 g wholemeal spelt flour - (1¾ cups approximately)
  • 2 stem/s rhubarb
  • 140 g fresh raspberries (can use frozen if you like)

Instructions

  • Pre-heat the oven to 180°C/ 350°F (fan-forced). Line a slice tin with baking paper.
  • Mix the butter, sugar, eggs, bananas, vanilla, milk and cinnamon in a high speed blender for a minute. Thermomix, 1 minute, speed 5.
  • Add the bicarb and salt and blend for a couple of seconds. Add the flour and fold through the mixture. Thermomix, flour symbol, a couple of turns until the flour is mostly incorporated into the wet. Finish with a spatula if necessary.
  • Place in a lined slice tin and top with finely sliced rhubarb and raspberries. Bake for 20 minutes or until the centre is cooked.

Store

  • Airtight in the fridge or freezer.

Notes

Dairy-free

Replace the butter with coconut oil or macadamia nut oil (the coconut oil does toughen it when it cools, but it's still delicious).

Gluten-free

Replace the flour with your favourite GF flour.

Egg-free

Rach tested egg-free for me and I'm happy to announce chia eggs were a success. 

Different fruit

You can absolutely switch up the fruit to suit your tastes and what's in season.

Boost the protein

Add any nuts or seeds to the batter or top.

Tip

The bananas need to be very ripe or it won't be sweet enough as there's very little added sugar.

I really can't wait to hear how you love this slice. Post a comment below and feel free to rate the recipe too. 

Maple Chai Chia Pudding

May 18, 2020 | After School Snacks, Breakfast, Healthy Lunchbox, Members only, No-bake Sweets

This Maple Chai Chia Pudding with Rhubarb and Apple Compote is a delicious and really nourishing start to the day. I love this flavour combination so much. The creamy, earthy chai flavours combined with the acidity of the rhubarb is perfect for the cooler months. If you don’t feel like stewing fruit, grated apple and…

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Banana Chocolate Swirl Cake

March 10, 2020 | After School Snacks, Baked Sweets, Healthy Lunchbox, Members only

This Banana Chocolate Swirl Cake uses the natural sweetness of ripe bananas and paired with chocolate and peanut butter, it’s a flavour match made in heaven (there’s a delicious nut-free version too).  This cake not only tastes amazing but looks fabulous with the added marbled effect throughout. Plus, it is super simple and fuss-free to…

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Peach Ginger Coconut Smoothie

February 15, 2020 | Drinks & Smoothies, Members only

Late last year my niece got married in Brisbane and we had the most wonderful weekend with family celebrating. My hubby loves food as much as I do so if we’re eating out, he always researches the best places to eat. We figure if we’re spending money on eating out, it needs to be well…

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Mango Lime Coconut Chia Pudding

February 11, 2020 | After School Snacks, Breakfast, Desserts, Healthy Lunchbox, Members only, No-bake Sweets

This vegan Mango, Lime, Coconut Chia Pudding is easy to make as a nourishing and delicious breakfast, snack or dessert. It’s a great recipe to create for your family during the summer months and I love to make this when I need to use up over ripe mango. The turmeric adds a lovely golden colour…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

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Superfruit Bowl

January 22, 2020 | After School Snacks, Breakfast, Members only, No-bake Sweets

This Superfruit Bowl is one of my son’s creations (based on the bowls he sees on cafes menus in town).  He is in the thick of nippers training at the moment (for anyone unfamiliar with nippers, it is a beach-based water skills sport including life-saving training – think yellow and red caps and swimming between…

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Chocolate Party Cake

January 19, 2020 | Baked Sweets, Desserts, Healthy Lunchbox, Holidays & Entertaining, Members only

My Chocolate Party Cake is an easy to make, allergy friendly cake that is perfect for parties. Don’t let the ingredients fool you – the kids will be none the wiser to this rich, moist and delicious cake. Best of all, it is actually best eaten the next day so you can happily pre-prepare it…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

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Healthy Lamington Parfait

January 15, 2020 | Desserts, Holidays & Entertaining, Members only

This deconstructed Healthy Lamington Parfait is a delicious dessert that my whole family absolutely adores. We often make it for friends and family when having an Aussie BBQ…it’s a lux spin on the classic Aussie sweet treat. If you’re entertaining a crowd outdoors, then my Aussie BBQ event plan has your menu covered making entertaining…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

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Healthy Chocolate Coconut Slice

January 9, 2020 | Baked Sweets, Healthy Lunchbox

This is such a yummy old fashioned style Chocolate Slice – it reminds me a lot of the one my nan always made me, only a little healthier. It’s a lovely chocolatey treat to stock your freezer with, so if you have hungry kids at home looking for a snack or need an easy lunchbox filler you’ll have this on hand ready to go!

Food memories are the best. As a kid I used to bake with my nan every weekend, we even occasionally ‘invented’ recipes. The ones that worked out, she carefully wrote on a note pad and sticky taped it into her recipe notebook. I still have that notebook, though the tape is browned and dried and the binding has seen better days.

Anyway, enough nostalgia…though I do hope that one of my recipes will perhaps form memories and be carried down in your family.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

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This Healthy Chocolate Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite.
Print Recipe
4.68 from 77 votes

Chocolate Coconut Slice

This Chocolate Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite with young and old alike!
Prep Time10 mins
Cook Time10 mins
Chill30 mins
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

  • 150 g butter or coconut oil
  • 85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
  • 30 g cacao - unsweetened Dutch process or raw
  • 120 g wholemeal spelt flour (1 cup)
  • 90 g rolled oats (1 cup)
  • 100 g desiccated coconut (1 cup)

Bittersweet Chocolate Icing (see note below)

  • 30 g cacao - unsweetened Dutch process or raw (¼ cup)
  • 2 tbsp coconut oil
  • 2 tbsp rice malt syrup or honey
  • 1 tbsp milk - of choice
  • 10 g desiccated coconut (2 tbsp)
Metric - US Customary

Instructions

  • Preheat your oven to 180°C/350°F (fan forced).
  • In a large pot over medium heat, melt your butter (or coconut oil). Thermomix 90, 1 minute, speed 3.
  • Turn off the heat and add the sweetener, mixing to combine. Thermomix 30 seconds, temp 90, speed 4.
  • Add all of the other ingredients and mix well until combined. Thermomix reverse speed, 30 seconds.
  • Press firmly into a lined tin and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.
  • Once cooled, pop it into the fridge to chill for 30 minutes or more.

Bittersweet Chocolate Icing

  • Make the icing by beating all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 1 minute, speed 3.
  • Spread over the chilled slice and sprinkle over a little extra desiccated (or shredded) coconut.
  • Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.

Store

  • Store in the fridge or freeze in an airtight container.

Note

  • The icing above is very rich (for dark chocolate lovers only). You can leave it off, top it with melted chocolate or a chocolate butter cream. This recipe works really well as a super healthy ganache too.
  • Refrigerating before slicing makes it much easier to cut without crumbling.

Notes

Gluten-free

Substitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.

Dairy-free or vegan

Replace the butter with coconut oil (this will produce a tougher/ crisper slice).

Low-fructose

Use brown rice syrup as your sweetener.

 

 

I'd love to hear how you like this slice. Post a comment below or rate this recipe. 

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Carrot Cake Chia Pudding

December 18, 2019 | Breakfast, Desserts, Members only, No-bake Sweets

This Carrot Cake Chia Pudding is an easy and healthy recipe that tastes just like a carrot cake!  Have it for breakfast, dessert or a snack. My kids love this before they go to sports training (either first up in the morning or after school). It’s great to have in the fridge to grab and…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

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Black Forest Tart

November 13, 2019 | Baked Sweets, Desserts, Holidays & Entertaining, Members only

This delicious Black Forest Tart is quick and easy to make, and a decadent chocolate dessert. I think cherries and chocolate are a flavour match in heaven! Who’s with me? I have strong memories of the flavours of Black Forest. I grew up in Perth and as a teenager, every Thursday night my parents and…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

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Mango Whip with Salted Macadamia Caramel

October 16, 2019 | Desserts, Members only, No-bake Sweets

My sons most favourite fruit is mango…just as well we live in Queensland, and we have inherited an old mango tree in our small backyard too. My daughter is not so much a fan, unless it’s made into something like this Mango Whip with Salted Macadamia Caramel. Then she’s happy to eat it. One of…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Coconut Caramel Slice

October 10, 2019 | After School Snacks, Baked Sweets, Healthy Lunchbox, Members only

This new healthy Coconut Caramel Slice recipe is sure to become a firm favourite. It makes a decent sized batch so my kids are always happy to have well stocked in the freezer. The nut-free version is perfect for school lunches packed from frozen. I’ve designed it to suit many dietary intolerances and it’s sweet,…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

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Apple Crumble Cake

September 11, 2019 | After School Snacks, Baked Sweets, Healthy Lunchbox

We’re right on the cusp of shifting from winter to new season summer produce. Every year, I find it’s about now that the once crisp, bursting with flavour apples I’ve been buying are just not doing it for me. Some just don’t have the flavour, others are floury and a bit gross. But I never throw them, I just re-invent them like I’ve done here with this Apple Crumble Cake.

Truth is, once cooked and combined with other flavours they are quite delicious. If they are particularly floury, I’ll often mix them with a stronger flavoured fruit like rhubarb or berries of some kind and they are transformed. So like all my recipes, this is a great base for experimenting with fruits and flavours.

For more apple recipes, take a look at this Apple Pie recipe or pears, check out this Pear, Yoghurt, Ginger Cake.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.


Print Recipe
4.86 from 21 votes

Apple Crumble Cake

This healthy, wheat-free Apple Crumble Cake is easy to make and delicious with variations for gluten-free, nut-free, egg-free (vegan) and frutose friendly.
Prep Time20 mins
Cook Time35 mins
Course: Dessert, Snack
Servings: 8 serves
Author: Georgia Harding

Ingredients

Crumble

  • 70 g butter - diced and room temp
  • 2 tbsp coconut sugar or rapadura
  • 115 g wholemeal spelt flour (1 cup)
  • ½ tsp ground cinnamon
  • 20 g flaked almonds (¼ cup)

Cake

  • 70 g butter - melted
  • 165 g full-fat natural yoghurt
  • 115 g rice malt syrup or honey (⅓ cup)
  • 1 free-range or organic egg/s
  • 1 tsp ground cinnamon
  • 1½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ¼ tsp sea salt
  • 200 g wholemeal spelt flour (approx. 1¾ cups)
  • 3 apple/s (Granny Smiths if you are buying especially) peeled and 1cm dice

Instructions

  • Preheat your oven to 170°C/340°F (fan forced). Line a slice tin with baking paper.

Start with the crumble.

  • In a food processor or by hand mix the butter, sweetener, spelt and cinnamon until a heavy crumb forms.
  • Then fold in the flaked almonds and set aside.

Now make the cake.

  • In a food processor or by hand mix the butter with the yoghurt, sweetener and egg until creamy and well combined.
  • Add the cinnamon, baking powder, bicarb and sea salt. Mix together.
  • Fold in the flour until just combined.
  • Place the cake batter into the tin. Spread the apple over it and top with the crumble. Press down a little.
  • Cook for 35-40 minutes or until a skewer inserted into he middle comes out clean.

Thermomix

  • Mix the crumble 1 minute, speed 5. Then fold in the flaked almonds, 5 seconds, reverse speed 4. Set aside.
  • Without washing the bowl, melt the butter, 1 min, temp 90, speed 3.
  • Add the yoghurt, sweetener and egg and mix 30 seocnds, speed 4 until creamy and well combined.
  • Add the cinnamon, baking powder, bicarb and sea salt. Mix 5 seconds, speed 3.
  • Fold in the flour until just combined. Use the flour symbol for 3-4 turns.
  • Place the cake batter into the tin. Spread the apple over it and top with the crumble. Press down a little.
  • Cook for 35-40 minutes or until a skewer inserted into the middle comes out clean.

Serve

  • Warm with cream, creme fraiche or yoghurt.

Store

  • Chill fully in the fridge (this will help you to get nice crumb free slices), slice and snap freeze on a tray before storing in an airtight container.

Notes

Gluten-free

Sub with a good quality gluten-free flour. Or approx. 2/3 almond meal with 1/3 buckwheat flour. 

Dairy-free

Substitute the butter with macadamia nut oil and the yoghurt with coconut yoghurt. 

Egg-free

Substitute the egg with a chia egg. 

Nut-free

Omit the flaked almonds, it will still be lovely. Or swap for sunflower seeds. 

Vegan

Chose the dairy-free and egg-free versions and rice malt as your sweetener. 

Fructose friendly

Choose rice malt as your sweetener (in the crumble and cake). Top with a low-fructose berries instead of apple.

Add a twist

Add berries or rhubarb to the apple or swap apples for pears. 
 

I really can't wait to hear how you love this cake. Post a comment below and feel free to rate the recipe too. It helps it to reach and be enjoyed by others. 

Healthy Salted Caramel Popcorn

September 10, 2019 | After School Snacks, Healthy Lunchbox, Members only, No-bake Sweets

One of the quickest and easiest snacks to make your kids, this Healthy Salted Caramel Popcorn is a little bit dangerous! I literally struggle to stop eating it, it’s so moorish. Store bought popcorn is generally loaded with dangerous vegetable oils and franken-ingredients, let alone truck loads of sugar. My Salted Caramel Popcorn certainly doesn’t…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

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Strawberry Cream Gummies

July 10, 2019 | No-bake Sweets

These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves (including Bonnie Blue my 6 month old puppy). She knows what’s good for her 😉

I regularly make gummies treats for my family to support their gut health and immune system. The limit is your imagination when making different flavoured gummies. If you’re after more ideas, check out my Lemon Turmeric, and Top Deck (chocolate) gummy recipes too.

Health benefits

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder.

The biggest benefit of eating Gelatin, in my opinion, is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round.  Also, if your gut is functioning well, then your nervous system is better supported too. Gelatin also reduces inflammation, improves joint integrity and for the vain amongst you – it improves the condition of your skin, hair and nails.  In fact, it’s said to be better then botox (and erase wrinkles, stretch marks and cellulite) – now I’ve got your attention!

I only buy the Changing Habits Organic Gelatin. Because Gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading. You can find out more or shop for it HERE.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves. Check out the Raspberry Cream Gummy variation too
Print Recipe
4.91 from 11 votes

Strawberry Cream Gummies

These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves. Check out the Raspberry Cream Gummy variation too.
Prep Time10 mins
Refrigerate30 mins
Course: Snack
Servings: 20 pieces
Author: Georgia Harding

Ingredients

  • 400 ml canned coconut milk
  • 2 tbsp maple syrup - optional
  • 125 g strawberries (1 cup -heaped) frozen then defrosted berries provide the best flavour
  • 250 ml boiling water (1 cup)
  • 1 tsp vanilla - essence or paste
  • 4 tbsp grass-fed or organic gelatin

Instructions

  • In a small pot, heat the coconut milk and maple syrup over a low heat until luke warm (don't over heat it).
  • Add 2 tablespoons of the gelatin and allow to bloom, mixing it well to combine. Continue to mix over the very low heat until it dissolves.
  • In a food processor or blender, blend the strawberries until it forms a pulp. You can strain off the seeds if you wish, for a really smooth gummy (I personally don't bother).
  • Add the boiling water and vanilla, blend again then add the remaining 2 tablespoons of gelatin and process for a minute or so until the gelatin has dissolved.
  • Line a slice tray with baking paper. Pour in the coconut cream layer. Then gently pour over the strawberry layer (swirling as you pour creates the pattern on the top).
  • Pop into the fridge for about 30 minutes to set.
  • Slice and enjoy.

Thermomix

  • Heat the coconut milk and maple syrup 3 mins, 60, speed 3. Add 2 tablespoons of the gelatin and mix 1 min, speed 5. Pour into a lined slice tray.
  • Rinse the bowl and process the strawberries 1 min speed 8. Add the boiling water, mix 10 seconds speed 4. Add the remaining gelatin and blend 1 minute, speed 5.
  • Then gently pour over the strawberry layer (as above). Pop into the fridge for about 30 minutes to set.

Store

  • In an airtight container in the fridge or freezer. Can be packed from frozen into the lucnhbox (against an ice brick to keep it chilled).

Tip

  • If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.

Notes

Raspberries and Cream

Replace the strawberries with raspberries. 

Fructose friendly

Choose raspberries and replace the maple syrup with rice malt syrup.

Sweeter

My kids are fine with little or no sweetener. But feel free to adjust the sweetness to suit your taste and add more maple syrup (or rice malt) if you prefer a sweeter gummy.
 

Let me know how your family enjoys this delicious and healing treat. Leave a comment below or rate the recipe. 

Watermelon Pizza

June 5, 2019 | After School Snacks, Desserts, Holidays & Entertaining, Members only, No-bake Sweets

Party food does not get a whole lot easier than this Watermelon Pizza! I probably don’t need to even write up a recipe for this as the image says it all, but I will in case you need a few extra ideas. This Watermelon Pizza is such a versatile recipe. In this photo I’ve just…

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Raspberry Chocolate Mousse Cups

June 4, 2019 | After School Snacks, Desserts, Members only, No-bake Sweets

These Raspberry Chocolate Mousse Cups have long been one of my party go-to’s. One because my kids feel like they’ve hit the jackpot with them and two, because even kids used to processed treats think these are the bomb. It’s also good for intolerance aware parties being egg, nut, gluten, dairy and grain-free. Don’t be…

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Anzac Brownie Slice

April 23, 2019 | After School Snacks, Baked Sweets, Healthy Lunchbox

This Anzac Brownie Slice is next level good! With lots of Anzac inspired recipes to suit those with dietary intolerance already on the Well Nourished website… there is some seriously tough competition when it comes to designing Anzac inspired recipes.

My very first recipe from six years ago, the epically popular Nourishing Anzac bikkie has been a long time crowd pleaser and is a great nut-free treat. A personal favourite, my Chocolate Macadamia Anzacs are a mouthwatering flavour combo. Then there’s Anzac Creams and ice-blocks…something for everyone.

I have a sneaking suspicion this Anzac Brownie Slice will be another popular recipe to celebrate this important day. Have a great Anzac day. Lest we forget!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.


This Anzac Brownie Slice is a delicious, healthy, chocolatey twist on the Anzac classic. Includes variations for dairy, gluten-free and vegan (and a thermomix method too).
Print Recipe
4.91 from 21 votes

Anzac Brownie Slice

This  Anzac Brownie Slice is a delicious, healthy, chocolatey twist on the classic. Includes variations for dairy, gluten-free and vegan (and a thermomix method too). 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

Anzac

  • 150 g butter or coconut oil -melted
  • 115 g rice malt syrup, honey or maple syrup (⅓ cup)
  • ¾ tsp bicarbonate of soda
  • 180 g nut meal -or wholemeal spelt flour (1½ cups)
  • 75 g desiccated coconut (¾ cup)
  • 180 g rolled oats (2 cups)

Brownie

  • 30 g cacao -unsweetened Dutch process or raw (¼ cup)
  • 250 g nut butter (1 cup)
  • 170 g rice malt syrup, honey or maple syrup (½ cup)
  • 40 g nut meal -or wholemeal spelt flour (⅓ cup)
  • 1 tsp bicarbonate of soda
  • Pinch sea salt

Drizzle

  • 100 g dark chocolate -broken into pieces (optional)

Instructions

  • Pre-heat your oven to 180°C/350°F (fan-forced). Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
  • In a medium sized pot, heat the butter or coconut oil over a low heat to melt. Add the sweetener of your choice and mix until combined.
  • Mix in the bicarbonate of soda.
  • Add the rest of the ingredients and mix well to combine.

Brownie

  • In a food processor mix all the ingredients together. You could do it by hand too. Just soften the nut butter enough so it can be mixed with the other ingredients.
  • It forms a sticky dough (not a pourable cake batter).

Drizzle (optional)

  • Start this once the slice is cooled completely. 
  • Place the chocolate in a bowl. Sit it over a pot of boiling hot water and stir until the chocolate melts. 

Assemble

  • Press half the Anzac mixture firmly into the base of the tin (with wet hands or a wet large spoon). Set the other half aside.
  • Top with the brownie mixture and press this across to cover the biscuit base (wet hands work well again).
  • Finish by pressing the rest of the Anzac mixture on top.
  • Place into the oven for 20-30 minutes or until golden brown on top. The longer you cook it, the crisper the slice becomes.
  • Allow to cool, refrigerate and then drizzle over the melted chocolate. 
  • Cut into portions right out of the fridge (you'll get nice neat slices if cut when chilled). 

Thermomix

  • Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
  • Melt the butter, temp 90, 1 minute, speed 4 or until melted.
  • Add the sweetener and bicarb and mix temp 90, 30 seconds, speed 3.
  • Add the rest of the ingredients. Mix 30 seconds, flour symbol until it forms a sticky dough. You may need to scrape the sides to incorporate all the flour.
  • Set the Anzac dough aside.
  • Without rinsing the bowl, add the brownie ingredients and mix speed 4, 30 seconds or until combined into a sticky dough.
  • Assemble as above.

Store

  • Store in an airtight container (if it was warm weather, I'd keep it in the fridge)and it can definitely be frozen too. 

Notes

Adjust the sweetness

I personally make this with rice malt syrup and I think it's perfectly sweet enough. If using honey or maple syrup, you may choose to slightly reduce the amount (unless you have a sweet tooth).

Gluten-free

Choose nut meal or a gluten-free flour. Replace the oats with rolled (flaked) quinoa.

Dairy-free and vegan

Choose coconut oil instead of butter. This will make a tougher/ crisper slice (as the coconut oil shrinks and firms up a lot when cooled).

Fructose friendly

Choose rice malt as your sweetener.

Nut-free

Choose the spelt or a nut-free gluten-free flour and replace the nut butter in the brownie with sunflower seed butter.

Coconut-free

Choose butter as your fat and replace the desiccated coconut with more nut meal or flour. 

Leftover Easter Eggs

If there is such a thing as leftover Easter eggs in your house, you could melt them for the drizzle (if you dare).

 

I hope you love this Anzac inspired brownie slice. Let me know if you have any questions or if you try the recipe, post a comment and rate the recipe!

Maple Macadamia Chocolate Bark

April 10, 2019 | After School Snacks, No-bake Sweets

I don’t have a great memory, especially for dates and numbers in general. But for food, I’m always on point. I remember flavour combinations, textures and food with friends. One memory I carry is of maple roast macadamia nuts dipped in dark chocolate from a winery on the Mornington Peninsula, many moons ago. Because I don’t have the patience or time to individually coat each nut, this Maple Macadamia Chocolate Bark was born in my effort to recreate this delicious treat. For those of you that know me well, you know I love a shortcut!

This will be on my table this Easter. My kids adore it and it at least satisfies them enough so they don’t overdo the eggs left by the Easter bunny.

Wishing you all a wonderful upcoming Easter break creating lots of your own food memories! ❤️ Georgia x

Health benefits

Macadamia nuts are a fantastic source of monounsaturated fatty acids, vitamin E and a range of B vitamins and essential minerals.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Thius Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.
Print Recipe
5 from 2 votes

Maple Macadamia Chocolate

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Servings: 12
Author: Georgia Harding

Ingredients

  • 300 g macadamia nuts (2 cups)
  • 2 tbsp maple syrup
  • 1 tsp macadamia nut oil
  • ½ tsp vanilla -powder, extract or essence

Chocolate

  • 200 g cacao butter -chopped or grated
  • 30 g cacao (¼ cup) unsweetened Dutch process or raw
  • 2-4 tbsp maple syrup -to suit your taste
  • Good pinch sea salt

Instructions

  • Pre-heat your oven to 150℃/ 300℉.
  • Place the macadamia nuts on a tray lined with baking paper so they are in a single layer.
  • Roast for 10-15 minutes or until they are golden brown.
  • In a small bowl combine the maple syrup, oil and vanilla. Toss it through the macadamia nuts and return them to the oven for another 10 minutes until the syrup caramelises.
  • Remove from the oven and allow to cool completely while you make the chocolate.

Chocolate

  • Place a bowl over boiling water (or use a double broiler).
  • Melt the cacao butter by mixing it over the steam (take care not to let any water into the cacao).
  • Mix in the syrup and cacao.
  • Loosen the macadamia nuts from the baking paper and arrange in an even layer.
  • Sprinkle over the sea salt then mix the chocolate well and pour it over the macadamia nuts.
  • Place in the freezer immediately to set.
  • Once set, cut into rough pieces. I like this rustic rather than in perfect squares.
  • Keep refrigerated as it's not very heat stable.

Thermomix

  • As above but you can make the chocolate in the Thermomix.
  • Add the roughly chopped cacao butter.
  • Grate speed 8, 5 seconds.
  • Heat 37 degrees, speed 2 until it is melted.
  • Add the syrup and cacao and mix 15 seconds, speed 4.
  • Pour over the maple roasted macadamia immediately.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Nut-free

Substitute the macadamia nuts with pumpkin or sunflower seeds and the macadamia oil with coconut oil.

Fructose friendly

Replace the maple syrup with rice malt syrup. 

Short-cut

You can melt your favourite dark or milk chocolate and simply pour over the maple macadamia nuts if you'd prefer.
 

WARNING - this is dangerously addictive! I hope you love it, post a comment in below if you have any questions or let me know if you try it. 

Peppermint Choc-chip Iceblocks

February 21, 2019 | After School Snacks, Ice-blocks

These Peppermint Choc-chip Iceblocks are currently my sons favourite snack and I’m not complaining. They take literally minutes to make and don’t require the oven which in QLD summer, is a godsend. Plus, all that goodness disguised in this tasty iceblock, what more could you want from an icy treat?

I freeze these in my Onyx stainless steel iceblock moulds. I also freeze them in little containers so the kids can pack them in their lunchbox. By morning tea they are soft enough to scoop out and eat easily.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

These Peppermint Choc-chip Iceblocks are quick and oh so easy to make and crammed with so much nourishment. And delicious to boot!
Print Recipe
4.91 from 10 votes

Peppermint Choc-chip Iceblocks

These Peppermint Choc-chip Ice-blocks are quick and oh so easy to make and crammed with so much nourishment. And super delicious to boot!
Prep Time10 mins
Freeze2 hrs
Course: Dessert, Snack
Servings: 6
Author: Georgia Harding

Ingredients

  • 400 ml canned coconut milk (I used Ayam brand)
  • 1 handful baby spinach
  • 1 avocado/s -medium sized
  • 115-170 g rice malt syrup, honey or maple syrup (⅓-½ cup)
  • 15-20 drops food grade peppermint oil or peppermint essence - to taste
  • 40 g cacao nibs (⅓ cup) or dark chocolate chips if you'd prefer

Instructions

  • Place the coconut milk, baby spinach, avocado, sweetener and peppermint oil in a high speed blender or food processor and blend until creamy.
  • Taste the mixture to check the mint flavour and sweetness is right for you. I do find the flavour intensifies and is much more delicious when the mixture is frozen. 
  • Fold in the cacao nibs or choc-chips and then pour into mould and freeze until firm.
  • Remove from the moulds and enjoy. I find running the mould under water helps to release the ice-blocks.

Notes

Fructose Friendly

Choose rice malt as your sweetener.

Coconut-free

Replace the coconut milk with cows milk or a nut milk.

School lunchbox

You can always freeze this into re-usable pouches or little cups and pack from frozen for a icy morning tea. For heaps more lunchbox inspo (150 pages to be exact), take a look at my best selling ebook The Well Nourished Lunchbox.
 
 
 
 
 

I hope you and your kids love this recipe as much as we do. Post a comment below and let me know.

Popcorn Caramel Chews

February 6, 2019 | After School Snacks, Healthy Lunchbox, No-bake Sweets

I’m seriously becoming more time poor as each year passes. My kids are busy with both before and after school activities pretty much every day of the week. So the amount of time I have to spend in the kitchen is way less than when they were little and we were home a lot more. So it’s recipes like these Popcorn Caramel Chews that take literally 5 minutes to make, which are a saviour when life gets crazy.

The caramel base is the easiest caramel you’ll ever make (no heating required). The best part is they hold up much better than most no-bake treats when out of the fridge.

These are also a great treat for kids resistant to whole foods. You can serve them as is, but I’d encourage you to take the opportunity to add in some extra nourishment (suggestions to tailor the recipe to your needs and taste below). My kids think this is the best thing I’ve ever made, so I can’t wait to hear how your kids like them.

These are also super popular at parties… I reckon they’d give Honey Joys a run for their money.

All the lunchbox inspo you’ll ever need

If you’re also a busy mum or dad lacking inspiration to pack a healthy, yet delicious lunch box that your kids actually enjoy eating, then the ‘Well Nourished Lunchbox’ ebook is here to help…and it’s so much more than just another recipe book!

“This book has been the answer to the weekday dilemma of what to put in the lunchbox that is not only healthy but taste good and gets eaten !!! We all LOVE it.” Suzanne

Find out more or SHOP HERE.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.


These Popcorn Caramel Chews take just minutes to make and are a delicious, no-bake treat. They are great for the lunch box or for kids parties and celebrations.
Print Recipe
5 from 2 votes

Popcorn Caramel Chews

These Popcorn Caramel Chews take just minutes to make and are a delicious, no-bake treat. They are great for the lunch box or for kids parties and celebrations.  
Prep Time5 mins
Course: Snack
Servings: 18 small serves
Author: Georgia Harding

Ingredients

  • ½ cup coconut butter
  • 170 g rice malt syrup, honey or maple syrup (½ cup)
  • ½ tsp vanilla -powder, extract or essence
  • Pinch sea salt (optional)
  • 3 cups popcorn - plain or salted (or pop your own, approx.⅛ cup uncooked)

Your choice of extra nourishment (all optional)

  • 1 tbsp chia seeds
  • 30 g goji berries (¼ cup)
  • 30 g sunflower seeds (¼ cup) or pumpkin or sesame seeds (raw, toasted or dehydrated)
  • 30 g flaked almonds (¼ cup) or slivered or chopped nuts (raw, toasted or dehydrated)
  • Top with freeze dried raspberry fruit sprinkles for a party

* the nuts and seeds you can add in whole or grind them.

    Instructions

    • Start by softening the coconut butter by standing the jar in hot water.
    • Once it's soft enough to be mixed with a spoon easily, add it to a bowl with your choice of sweetener and the vanilla.
    • Mix with a metal spoon until combined and creamy.
    • Add the popcorn (and any extras) and fold it thorough the caramel. If it's cold and the caramel is to thick to work through the popcorn, stand the mixing bowl in hot water for a few minutes.
    • Divide between 18 mini patty cases. You can top with extras if you like also.
    • Put in the freezer for 30 minutes or so to set.

    Store

    • Airtight in the freezer. They can be eaten from frozen or packed into a lunchbox with an ice-brick. The caramel will soften a little but it holds up a lot better than coconut oil based raw treats.

    Notes

    Make a slice

    To make a slice, double this recipe and press the mixture into a lined baking tray. You'll need to really push down the mix so it's firmly packed. Pop in the freezer to set and then cut into squares.

    Corn-free

    Make them with flaked almonds instead.

    Nut-free

    Choose one of the nut-free options above or use the base recipe.

    Fructose friendly

    Choose rice malt syrup as your sweetener.

    Vegan

    Choose rice malt or maple syrup as your sweetener.
    *Coconut butter is NOT the same as coconut oil or cacao butter and it's NOT the cream off the canned coconut milk/cream. Though it is sometimes also called 'coconut cream' or 'creamed coconut'. Many health food stores and some supermarkets stock it also.

    Peanut Butter Dessert Hummus

    January 7, 2019 | After School Snacks, No-bake Sweets

    We’re just back from holiday and the kids are back into the swing of having friends over and intensive early morning nippers training for my son. So they need snacks, regular snacks and it’s way to humid for me to put the oven on. Enter this Peanut Butter Dessert ‘Hummus’…

    It’s one of over a 1,000 awesome recipes in this years brilliant Healthy Meal Planning Bundle – thanks so much to Cheapskate Cooks for the recipe inspo! To be honest, I wasn’t so sure they’d like it. But surprise me as they do, they absolutely love it (they say it tastes like a cookie dough) and I’m thrilled because it is one of the easiest things I’ve ever made.

    Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.

    This Peanut Butter Dessert 'Hummus' A quick, delicious and nutritious snack - my kids think it tastes like a peanut butter cookie dough! Themomix method inc
    Print Recipe
    No ratings yet

    Peanut Butter Dessert Hummus

    A quick, delicious and nutritious snack - my kids think it tastes like a peanut butter cookie dough!
    Prep Time5 mins
    Course: Snack
    Servings: 8
    Author: Georgia Harding

    Ingredients

    • 400 g can cannellini beans -or chick peas, drained and rinsed
    • 85 g rice malt syrup, honey or maple syrup (¼ cup) 
    • 1 tsp vanilla powder, extract or essence
    • Pinch sea salt
    • 190 g peanut butter (¾ cup)
    • 2-4 tbsp milk - of your choice or coconut water
    • 30 g chocolate chips (¼ cup) or cacao nibs, to taste (optional)

    Dippers

    • Fruit - strawberries, slice apple or stone fruit
    • Crackers (plain sweet or savoury)
    • My kids even love this with carrot sticks and I'm not arguing!

    Instructions

    • Combine all ingredients except milk and chocolate chips in a food processor and puree until very smooth (2­-3 minutes, depending on how powerful your machine is). Thin with milk or coconut water if necessary to reach desired consistency.
    • Stir in chocolate chips and eat with a spoon (mmmmm...), or serve with a 'dipper'.

    Thermomix

    • Add the white beans/ chick peas to the bowl and process for 5 seconds, speed 5.
    • Add the sweetener, vanilla, sea salt, peanut butter and blend 30 seconds, speed 5 (scraping down the sides every 10 seconds).
    • Add the milk or coconut water and blend 5 seconds at a time until you have the consistency you're after. 
    • Mix through the choc chips or cacao nibs, reverse 10 seconds speed 5. Serve as above.

    Store

    • Store in an airtight container in the fridge.

    Notes

    Peanut-free­

    Substitute peanut butter for another nut butter, like cashew or almond.

    Nut-free

    Use sun butter or desired substitute.

    Vegan and dairy-free

    If you’re dairy­-free, choose a dairy-free chocolate or cacao nibs. For vegan choose rice malt or maple syrup as your sweetener.

    Fructose friendly

    Choose rice malt syrup as your sweetener and cacao nibs.

    Chocoholic

    Add a few tablespoons of cocoa powder to the mix, then blend in thoroughly.

    Make it sweeter

    The original recipe (via Cheapskate Cooks) has ⅓ cup of sweetener, but I find the ¼ enough. For sweet tooth, it would be best to add more though.

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