Happy Thursday, friend!

The most exciting update I have for you this week is my recent podcast interview with Steph Gaudreau on Harder To Kill Radio.

Apparently this episode has been super popular. Both Steph and I have been getting tons of feedback from our audiences expressing how relevant and helpful our conversation was. I love when my work has a bigger impact and is able to change lives, and I so appreciate the opportunity and platform that Steph provided through her awesome podcast.

In this interview, we talked about common low carb, intermittent fasting, and weight loss pitfalls that many women unknowingly fall into while trying to improve their health. It’s SO common for women to make seemingly “healthy” changes and suddenly start feeling worse.

If that’s you, make sure you tune into this episode… it might just completely rewire your thinking about nutrition and healthy eating.

If you did listen, leave a comment below to tell me what you thought about our discussion!

I want to know what hit home for you, and what you want to learn more about.

Now, here’s the #FedForReal recipe of the week! 🙂

Fed For Real
Recipe of the week:

Roasted Vegetable and Quinoa Frittata

Frittatas are a delicious way to boost your vegetable intake. Just look how many different veggies are squeezed into this frittata recipe!

You can experiment with different veggie combinations depending on seasonality, or simply what needs rescuing from your fridge. (I do that all the time, TBH!)

Bump up the protein content by tossing through any leftover meats, poultry or fish and explore different combinations of herbs and spices to add your own flair.

Get more great macro balanced recipes like this – along with shopping guides and meal planning tips – in our 14 Day Calorie Challenge!

Roasted Vegetable and Quinoa Frittata

Prep time: 10 min / Cook time: 60 min / Total time: 70 minutes

SERVES 2

1 serving =   710 calories, 29g fat, 40g protein, 78g carbs, 14g fiber

Ingredients

• 2 cups cooked Quinoa (or frozen/reheated)
• 3 cups Butternut squash, cubed
• 1 Red onion, sliced
• 1 Bell Pepper, sliced
• 2 cups Zucchini, sliced
• 1 Lemon, quartered
• ½ TB Olive oil
• 7 Pasture raised eggs
• 2 cloves Garlic, crushed
• 2 cups Baby Spinach
• 1 cup choice of fresh herbs e.g. parsley, basil, mint, cilantro etc
• ¼ cup Full fat Organic Cheese, grated (optional)
• 3 cups Mixed Leafy Greens

*To save time, you can pre roast the veggies and cook the quinoa ahead of time, or use frozen quinoa and frozen veggies from the freezer section at your grocery store. 

Directions

1. Arrange the butternut squash, onion, bell pepper, zucchini and lemon wedges on a large baking tray. Toss with olive oil and season with salt and pepper. Roast at 350F/180C for ~30 minutes or until soft*. Cook the quinoa as per label instructions. Fluff with a fork.*
2. Combine the eggs in a large bowl. Season with salt and pepper. Stir through the quinoa, roasted vegetables (remove the lemon wedges), garlic, spinach and fresh herbs.
3. Pour into a seasoned cast iron pan or greased baking dish.
4. Bake in the oven on 350F (180C) for 20-30 minutes. Five minutes before it looks ready, sprinkle the top with grated cheese and cook until golden.
5. Serve half amount with a side of mixed leafy greens.