How to Nourish Your Body and Business with Georgia Harding

In this episode, I’m joined by the amazing Georgia Harding, founder of the Well Nourished. Georgia is a naturopath, author, and passionate health educator, and today we dive deep into her journey of creating a brand that simplifies nutrition and makes healthy, nourishing meals accessible for everyone.


Georgia shares her personal health story, the challenges she faced, and how her passion for health and wellness led her to build an entire online platform that supports families with over 1000 nutritionally balanced recipes. From overcoming a serious heart condition to creating a thriving business, Georgia's story is inspiring on so many levels.


We also discuss the importance of having systems in place—whether it’s for meal planning or running a business—and how prioritising your health can transform not only your life but your business as well.


If you’re juggling family, business, and wellness, you’ll definitely want to tune in for Georgia’s tips on staying organised, creating nutritious meals with ease, and building a business from passion and purpose.


Where to find Georgia Harding:

Instagram: @wellnourished
Facebook: Well Nourished
Linkedin: Well Nourished

MY LINKS:

• Join us for a morning of flow, abundance, and next-level business strategy at the Gold Coast Flow State Social Event here
• Get my 90 Minute Productivity Flow Track here
• Connect with me on LinkedIn here
• Join my Facebook Group here 
• Send me a DM on INSTAGRAM 📸 here
• Follow XORL here

00:00:00 Intro
00:04:00 Georgia's Journey into Nutrition
00:06:22 Starting the Well Nourished Blog
00:11:26 Overcoming Challenges in Business
00:17:23 How to Create a Recipe from Scratch
00:20:12 The Importance of Meal Planning
00:30:46 Collaborations and Brand Growth
00:35:49 Advice for Aspiring Entrepreneurs
00:38:48 Exploring the Well Nourished Membership

Transcript

Ruby Lee:
Welcome back to the Flow State Business Podcast. If you're listening, I'm so happy you're here. If you're watching this episode on YouTube, a big welcome to the channel. I'm so excited because today I'm going to be sitting down with one of my clients. Her name is Georgia Harding and also an incredible author, teacher, entrepreneur on all things nutritional health. Now, this is a topic and a subject that I don't bring to light as often as I would like on this platform, because I'm going to be real with y'all. I am absolutely the first person who will not look after what they eat if I'm in an extra busy period. I, back in my corporate days, oh my gosh, I feel so embarrassed saying this, I would run off maybe eight cups of coffee a day and no food. Can you imagine my body and my system at the time and how crazy running off caffeine fumes would have been? So terrible not to mention all the drinking that happened after work to drown our sorrows. But anyway, nowadays it's less. Intense in that sense. Still have a couple of coffees a day, but I always find, especially in terms of things like meal preparation, thinking ahead of how to nourish my body as an entrepreneur who's giving out so much. Unfortunately, that often falls by the wayside. As much as we can, we do try and cook from home and, you know, meal prep, but it never really feels like I'm ahead. It always feels like such a last minute decision. And I know a lot of you have shared this with me, and I also feel this way when I teach Flow State Business, which is my signature course about flow. One of the questions that really causes decision fatigue is what should we have for dinner? Oh, it just grates on me or at least it used to. So I know this conversation with Georgia is really going to bring a lot of light to how we feed and nourish our bodies because so much of what we do is very physical as much as it is mental and spiritual. And I really hope it inspires you to think about how you can eat better. It definitely did for me. The conversation I had with Georgia was so special because she really helped me see aspects of my nutritional journey, what I can do better with, especially because I'm a mom, I have kids in the household, how I can really look at things from a really simplified point of view. I think you're going to love listening in on Georgia's viewpoint.

Ruby Lee: Let's learn a little bit more about Georgia. She is a naturopath.

Ruby Lee: She's an author. She's a mother of two. passionate health educator. I swear if you sat down with Georgia and you had three hours, you would have no problems filling up those three hours just talking about health education.

Ruby Lee: She's also the founder of the Well Nourished website where she shares fad-free health advice and easy to make nourishing recipes.

Ruby Lee: Via her membership, The Well-Nourished Family, she also supports families to eat well consistently and has over 1,000 nutritionally balanced whole food recipes available and thank goodness, very clever meal planning tech and an app that it runs through as well. Her mission in life is to simplify nutrition and to make cooking nourishing and meals that are achievable for everybody. Yes, please. So without further ado, let's go and chat to Georgia. Make sure you click through to the show notes to go and find Georgia's Instagram and all the wonderful things, her website, her recipes.

Ruby Lee: There's so many free resources that I think you're going to really love diving into. Let's go ahead and meet Georgia.

Ruby Lee: Hi, Georgia. Welcome to the podcast. I'm so happy to have you here with us today.

Georgia: Thanks, Ruby. Thanks for having me. I'm excited.

Ruby Lee: Oh, same here. I mean, you and I, I feel like I have had such a privileged inside look at the way you've built your business and the way that you've created your well-nourished brand. I would just love to kick off with what started this journey for you into nutrition? Has it always been a part of your life? And when did you decide, I'm actually going to start an entire business and company around this?

Georgia: Oh, gee, I mean, it's a long story because it's like 50 years in the making. But my, I mean, my mum, I was raised by a really health conscious mum. And I was raised by, part raised by my nan as well, who was really into cooking. And, you know, in those days, it was just cooking with basics. So I had that foundation, I think. Then I developed a heart condition when I was in my teens and I had a very, like I had probably seven or eight years in and out of hospital and lots of different medications and so forth. Then the drug, the only drug that works with my heart condition, actually, there was a lot of new research that it was causing like, you should only take it if absolutely necessary. It was actually causing death and all sorts of terrible side effects. But there was no other drug that held my heart, nothing else worked. So I went looking for other options and look, I tried to come off this medication many times, always ended up back in hospital. Just happened to go and see a naturopath in those days, there was only one in Perth where I lived at the time. and you know she I started on some supplements and we spoke about the origins of my condition and anyway long story short I managed to come off my medication and I touch wood never had an issue with my heart ever since then so I was very grateful, very, very excited because I didn't have a great prognosis health wise. You know, I was told there was a lot of nebbers that I wouldn't live a long life and that I had, you know, I wouldn't be able to have children, you know, which I've obviously gone on to do because the extra load on my cardiovascular system would be too much and all sorts of things. So anyway, I was so grateful to her. And at that point, I'd already been to uni and I was kind of forging a career path. and just did a total backflip and decided I want to study to become a naturopath. And that's what I did, you know, as a mature student and ran a clinical practice, moved to Queensland for a bit of a lifestyle change after I'd had my daughter, actually. And then my husband was working away a lot. I didn't want to go back into clinical practice because I didn't have family support. He wasn't around a whole lot. Very long story short, ended up having lunch with a girlfriend who was over from Perth and I'd cooked her lunch and she was like, you know, you make this look so effortless and, you know, I just can't believe how well, you know, your daughter eats. And she said, you know, you should start a blog. And I was like, how's a blog? Like no idea what a blog was. Didn't have Facebook, didn't understand social media at all. But she explained it and I kind of started looking at other blogs online and thought, yeah, I could do this. And I kind of came at it from the perspective of as she ran a couple of big, busy practices as a naturopath herself. And she was like, I would love to have like a resource where I could recommend all of my patients go and get recipes and, you know, get like decent, you know, kind of like just I just could go to a site with a really good, strong foundation. It was authentic and, you know, had a really, you know, that was fad-free and that's completely me. So anyway, look, I spoke to a guy who built a very basic website and I just started, you know, I just started sharing blogs. In those days, I was doing like two health-based blogs a week and two recipes a week, which is a huge amount of content. But I didn't have anything else to do like social media. I started Facebook. Someone else set me up on Facebook, started that. Then someone suggested I should be on Instagram and I can remember crying because I just thought it was just completely overwhelming. It still is so overwhelming. It is. No, you're right. In those days, though, as someone who had never been on social media, I was just like, oh my God, I have to do something else now. You know, it was just all new. The steepest learning curve of my life, honestly, like studying naturopathy was a breeze compared to starting Wellnourished. And it just, you know, I didn't have, look, there wasn't a lot going on socials because obviously I didn't have much of a following. So that didn't take a lot of my time. So I just focused on content creation. You know, obviously I had no idea how I was going to monetize the business. I just had this instinct that there was a business. in what I was doing somewhere. I didn't know what it was, but there was something. I just wanted to share my passion. I wanted to share my way of cooking, which I think is, it's obviously healthy, nutritionally balanced, but also really simple and achievable. Like I'm not a chef, so I'm not someone who puts together a recipe with loads of different steps. My methods are very, very simple. And I'm also real foodie. Like I love good food. I love food that tastes good. And it's always really upset me when people have this kind of stigma attached to, oh, it's healthy, it doesn't taste good. You know that it's not going to taste good because it's healthy. And I was determined to bust that myth. So yeah, it started well-nourished and yeah, the rest is history. I suppose that was 13 years ago now that that journey started.

Ruby Lee: What I love about your story and hearing you talk about that is that there really does feel like there was a lot of natural door openings and a lot of flow that you followed of, oh, you know, so-and-so helped me with a website and then they said start a Facebook group and someone helped me with that. It almost just feels like the universe was sending you all of this help and this direction and giving you these nudges, like walk through this door and take that opportunity. And you just did it. It's not easy to put yourself out there online, especially 13 years ago, that would have been so strange. I'm sure you would have told some of your friends and family and they would have been like, what are you doing? What does, what does this mean?

Georgia: Oh, a hundred percent. I can remember, you know, people saying to me, how are you going to make money? And I'm like, I have no idea, but I know I will like at some point. And it did take a while. I mean, I wasn't the smartest business person around. You know, as I said, I very much came from a place of passion. So, you know, there was a long time. I just kind of learned as I went. There were years, many years where I didn't even have any kind of opt-in. You know, I wasn't collecting email addresses. I was just sharing stuff. Then someone was like, get male chimp. And I was like, oh, okay. What do I do with it? And I'm not tech savvy at all. So, you know, I've always, I'm lucky, so blessed that I had, I have one lady in particular who stepped up and helped me from the early stages. And she's still with me as my tech lady. She's incredible, like such a can do kind of attitude. And yeah, she's been amazing. for my business and just supporting me.

Ruby Lee: And it's like if you can find somebody who totally gets what you're looking to achieve and also is so good at that part of their job, hang on to them forever. I mean it makes it so much easier because there are so many challenges in starting an online business and you know arguably It could come across as it's easier these days because the resources are abundant, but there are so many little nuances around having the online business itself. Social media is changing all the time. So I want to ask you, because you've been running your business and your brand for over 20 years, right? Like you've been in it and you have this extensive background in health. You did the clinical work as well. What do you think has been some of the biggest challenges for you to take this passion, as you said, like you've really grew this business from a passion base and turn this into a wellness business that's been so sustainable over time? Like what's been some of the things that you've really had to work on and work through to running this online platform?

Georgia: Well, as I said, the content creation is a breeze for me because it just comes naturally. I love recipe creating. I love sharing, you know, like practical common sense tips around health and around, you know, raising kids who love whole foods. All the things I'm passionate about, that comes easily. But definitely the tech and business side of things. never came easy. I'm also someone that is the manifesting generator. I can do a lot. I can juggle a lot. So, you know, I had very small kids when I started the business. My kids were young. And so it was just that juggle between family and running a business. And also, I suppose I just went hell for leather. I really did for a lot of years. And I was, I did everything myself. Like I didn't, when I said I did everything myself, I definitely had to outsource the techie stuff. But I only got a team, like I had my VA joined me. Oh God, I'm terrible with time, like tracking time, but say it was only like five or six years ago. Before that, the other, you know, like 80 years prior to that was just me and contractors for just getting specific things set up and running. You know, it was like, okay, I need this done. How do I get that done? Yeah, my team obviously has grown a lot since then. Really, since I really monetized the business and developed the membership was when I had to get a team on board to support me. But I really wish now I'd have done that sooner. But looking back, I feel like I could have achieved a whole lot more and a whole lot more quickly if I was willing to hand that control over. So probably one of my biggest challenges was just handing control over to other people and asking for support and asking for help. rather than just try to do all the things myself, to be the creator, to be the person that's developing all the recipes, to photograph all the recipes, to, you know, like every, like I did everything, everything in all of those processes, you know, formatting the recipes, coding the recipes, doing the SEO on the recipe. It was just everything was, yeah, was done by me. So, Yeah, I think probably my biggest challenge was letting go and handing over jobs and getting support from, you know, the amazing team I have now. I just look at them and I think, oh, how did I ever do this without them?

Ruby Lee: I mean, that's so funny though. I mean, that is just such a common part of being an entrepreneur. There's still parts of my job that I probably could let this go and have some amazing expert come and take this and take the reins. But I'm wondering if you've also gone through this. I have had, I don't know, just different moments where I'm like, oh, I should hand over my copywriting or I should hand over my I don't know, my social media postings or I handed over my DMs and comments at one stage. And then what's happened is, you know, you give that control up and you give it to somebody else. And then you realize, no, that doesn't feel like me anymore. Or like part of your soul is expressed that way through your business. And then it needs to come back. You know, have you had instances like that too?

Georgia: A hundred percent. A hundred percent. I've definitely handed my social media management over to people before and that really didn't work out. Yeah, there are certain parts of my business that will never. That was like, they'll be things that, but to be honest with you, they're the things that actually do light me up as well. Like I really, really enjoy, you know, writing and I, the recipe creation is something I do. I've had people like come in and help. Like, I mean, you know, I've got over a thousand recipes in my membership at the moment and probably, you know, maybe 15 of them aren't mine. There are other people who have supplied those recipes. to me or to Wellnourish. So yeah, there's things that I really enjoy doing and things that I don't. So now I kind of focus on the things I really don't enjoy, say scheduling my social media. So I enjoy writing it, but I don't like taking it and putting it into a schedule. Yeah. Or someone else does that. Yeah, so just breaking it down to the things that really lighten me up, that are important for me to convey my message. Yeah, the things that kind of mean a lot to me, I keep doing because I do enjoy it. Yes. And then everything else gets handed over. And the detail, like I'm not good with detail. I'm definitely a big picture person. So I write the recipe, but I don't code it any longer. I don't format it. You know, yeah, we have multiple steps that one recipe goes through to even get to my audience. And I'm not involved in all of those steps by a long stretch.

Ruby Lee: I have this picture of you in my mind of you coming up with recipes. I always love asking other entrepreneurs their creative process because it really is, it's pure creation. You're starting something from scratch. But I have this picture of you in my mind of just being this like mad scientist in the kitchen with like all your different, you know, spices and ingredients out. What does it look like to create a recipe from scratch? Do you get downloads? How does that exactly work for you?

Georgia: So many different ways. Like it could be as simple as just recently I did a pumpkin and gorgonzola gnocchi, baked gnocchi. And that came from my daughter going, I'd love some gnocchi today. You know, mum, can you make like a vegetarian gnocchi? And I was like, okay. Looked in the, I love just looking, like I shop at a farmer's market. So I literally just buy an abundance of fresh produce and from that fresh produce I create So that's one way I create. Another way I create is I might, like I love eating out at beautiful restaurants. And you know, I've been fortunate enough to, you know, my husband and I love traveling. So when we travel, we'll always pick like a Michelin star restaurant or something. So I'll taste a flavour and I think, okay, how can this translate to a really simple recipe? So yeah, that is also one way. Other times I will literally just be daydreaming and I'll think of a flavour combination that I want to put a recipe together from. So I'll think of like, I don't know, as an example, I go, I love chocolate and cardamom together. And then I'll be like, oh, what can I do that would like put those flavours together? And I don't know. Yeah. So a lot of it is just naturally just freestyling and just yeah.

Ruby Lee: Hi, my loves. I hope you are loving this episode as much as I have. I loved creating it for you. I'm quickly dropping in to let you know of a flow tool, which I think you will love to have alongside you in your business and definitely your more complex goals that you might be setting for yourself. This is a tool which is steeped in flow science. It's a 90 minute audio flow track filled with my favorite lo-fi productivity beats, and it is soaked with the best subliminals to help you call in more focus, more impact, more income, and more productivity than ever. If you are wanting to experience this level of time dilation, of folding time, of getting more done in a shorter period of time, then this is what you'll need in your business. I'm gonna leave the links below. And for now, let's head back to the episode.

Ruby Lee: Yeah. Wow. And over 1000 recipes, George, that for the most part, all of us are here going, Oh, what do we want for dinner tonight? Or just, you know, we've got like, three or four different recipes that gets rotated every single week. And I do actually want to talk about that because, you know, for a lot of our listeners, we're all entrepreneurs and, you know, we have kids and busy lives and there's so much going on behind the business, especially as we're building out companies. And like you said, you know what it's like. You've done everything mostly on your own from scratch. And the last thing, you know, I think for, I'm speaking sort of as a general, you know, sweep maybe, but the last thing that there seems to be time for is often preparing nutritious food and actually being able to put something on the dinner table, not just for you, but for the family. That's not shit. You know what I mean? Where it's, it's so easy to just go with like, you know, very boring, cheesy pasta with zero nutrition in it. Like, what can we do as business owners to just think a little bit more ahead? And this affects our health, how we think, our brain function, our focus, our energy levels. So it's so important. I've always wanted to ask you, how did you make time to do this or how would you advise some of your parents and clients to do this also?

Georgia: Yeah. Look, I mean, I also have those days where, you know, I think, Oh my God, I just can't be bothered thinking about dinner tonight. And I have things that I fall back on that just kind of a quick and easy to throw together on those kinds of nights. You know, one of the things that I definitely advocate for is prioritizing your health because without your health, your business doesn't function well. You know, you can't be a good parent. Everything hinges off the back of the way that we feel. So, you know, for me, I'm really motivated obviously by the fact that I've suffered with a serious health condition in my past and I never want to go back to that place of not having energy and feeling like crap all of the time. So I'm motivated by that. I'm also motivated by my kids and their health because I just think of the lives that they can have when they are feeling healthy and energized and, you know, productive, that makes them productive humans. And so that's really important. But, you know, my greatest hit really, and for me, this crosses over into my business as well, is setting up systems and just being organized around food. And, you know, it starts with shopping well. You know, I have a routine around shopping. I go to the farmer's market once a week. That is not negotiable. I put in a Woolworths order or I have some other Whole Foods businesses that I order from and that happens once every kind of one to two months. I would put in an order and get it delivered. So I have a system around the way that I shop. And then I also have a system around the way that I prepare meals. So part of that is, you know, one of the things we offer in the Well-Nourished Family Membership is we've developed this really cool meal planning software. And I provide done-for-you meal plans that are actually also customisable because obviously not every meal plan is going to suit someone. So they can swap things out with, you know, different recipes and so forth. But having a plan of some sort, I mean, you know yourself to get through a week, you have a plan. It's diary. You know, you have a diary that, you know, this is the day you do this. This is the day you do that. You know, for me in business, Mondays is my getting shit done day. So that's the day I don't take appointments. I just get all the little things done. We publish our recipes on a Monday. I do all my meal plans for my audience on a Monday. All of that is done on a Monday. And it's the same with meal planning. And people think of meal planning and they think, oh my God, I've got to plan like every single meal, every single day of the week. I get so overwhelmed with that. And it doesn't have to be like that, that big picture stuff. I mean, that might be your end game, but if you're new to meal planning, plan one or two meals for the following week. See how that makes you feel. I can guarantee you it will make those nights feel fantastic because you're not rushing to the table, not knowing what you're cooking, you've got the ingredients. I'm blessed with being able to literally whip up a meal out of whatever, that's my superpower, is being able to do that, but not everyone can do that. In fact, a lot of people can't do that. So that's where having a meal plan and having, you know, with our meal plans, they all have generate automatic shopping lists. So, you know, you can head to the market or the supermarket and you know exactly what you've got to buy. This saves money, it saves time and it saves so much. energy and just reduces that cognitive load that all mums have when it comes to dinner time. That whole, it's the thought process. I mean, I sometimes do say this to my husband. I just, he'll go, what's for dinner? I'm like, I haven't got anything planned. And you know what? I just can't even think about it. You decide, tell me what we're having for dinner and I'll cook it. Because it's the thinking that gets on top of you, doesn't it? Yes, so having a small plan, like it doesn't have to be a huge plan, and then just building a habit around that. You know, how many of us sit at kids' sports games and just sit there scrolling? You know, like literally, I've done this exercise within my membership using the software. It takes something like three and a half minutes for me to put together, and that's the entire week meal plan. And then, as I said, you can download the shopping list, send it to your hubby, say, pick all this up and you're done for the week. The other thing people, when they don't have that plan or that system around shopping or a meal plan, they end up spending 20 minutes or half an hour, whatever it takes to go to the supermarket to buy what you need for dinner that night. So again, if you can streamline that and ensure that you have everything that you need for at least three or four meals, you know, I have so many tips around this, but I don't want to obviously talk the whole podcast about it, but things like doubling meals, you know, if there's meals that you and your family really enjoy, don't cook one lot of it. Like if, you know, if I cook a spaghetti, like a bolognese or a nitro sauce or something like that, I'll always double it and throw the other half in the freezer. I have a meal planning system that we've been promoting called the Grab Bag Formula. It's literally been a lifesaver for me, and it was a lifesaver when my kids were really little. And then it's something that I've kind of reinvigorated now that they're older. And my son has a lot of sport, but because he's older, the sport, he doesn't walk into like 7.30 some nights. I need dinner done the minute I walk in. So the grab bag formula is like a slow cooking method where I spend literally one hour on a weekend and I prepare five dinners for the week ahead. So in one hour, I prepare five full dinners. They're all slow cooked meals, but you know, I stock my freezer with them and they're not cooked on the day they're actually cooked, like in the day that we're enjoying them. But yeah, that's a really great system. So look, I'm just all about developing systems and strategies around making cooking dinner as painless and as easy and as time-saving as possible. We have a whole section on the website of 30-minute meals. So if you need to put together something in 30 minutes, we've got you covered. You know, slow cooked meals, as I said, take 10 to 15 minutes to prep. It's not a lot, not a huge time investment.

Ruby Lee: Oh, I love a good slow cooked meal. And it just is, it's done. It's always so nice to know you don't need to overthink it. And one of the things that I'm really getting from this conversation is I love how you talk about food prep as a system. You know, like as business owners, everything's systemized. We aim for it to be anyway. Just think about how much more flow and intention happens in the business because of it. Food is no different. Serving yourself amazing food and meals and putting that on the table is no different. And you've definitely inspired me to at least because I'm definitely the type that if I think about meal planning and it's so excessive in my mind that it needs to have like you need to have all the shopping lists in seven days planned out and just you giving the permission to just try it out. two to three times a week and just being there and when you're like, you will feel so much better for it, I could feel that. I'm like, yes. And just like feeling as though I've got some beautiful, nutritious food on the table without having to rush. I mean, we could probably go into a whole other conversation about how food is energy. And when you're just like rushing and putting crappy cardboard food on the table and what you're consuming and how that turns into your spiritual energy and how you connect to that, you know, there's like there's so much more to it. And I think that's really quite a big testament to how you live your life. Like, you know, it's so whenever I think about just your day-to-day, even if things are busy and crazy, there is just an abundance around your energy. And I fully believe it's because you're feeding yourself so well and you're just, you know, consuming foods that are actually amazing for us. I love that perspective of how you can break down the time so that it works for you as well.

Georgia: And even just with you saying, you know, you could just plan two meals, With those two meals, Ruby, double them, like plan two meals that you know your family love eating. So if it's a curry or whatever it is, something, a casserole, whatever, double it, freeze it. And then next week you've already got two dinners done. Yes.

Ruby Lee: And then it's like a compound effect, isn't it, of just you're always somewhat ahead.

Georgia: Every week you know you've got two meals in the freezer. Every week you know you've got two dinners done. They're done.

Ruby Lee: Yes. I was sitting at my son, my son was in a taekwondo competition in Brizzy, and I was like, oh man, I wish I was more prepared because I could see all the mums and they showed up with their beautifully packed little takeaway picnic baskets and they had like cut up carrots and hummus and olives and the kids would just come and pick from this picnic basket. And I actually was like, I wonder if this is what Georgia would do. And here I am having to buy a bloody $15 egg and lettuce sandwich that was probably three days old from the kiosk. It was so disgusting. Oh, but no, I love this. I want to actually switch the question a bit, a bit of the tone to some of the amazing collaborations you've had, because your brand has had some awesome opportunities and some great partnerships. And one of them was being featured with Jamie Oliver. Please tell us about how this came about. This is so cool.

Georgia: Yeah, that was a random one. I actually don't know quite how that came about. They're the best ones. Yeah, look, I've always been passionate about kids' health. And one thing I realized when my kids were quite young was that, or a comment that I heard all the time was like, how do you get your kids to eat that stuff? Like my kids have always had an amazing Not always, they have always pushed back plenty of times as well, but on the whole, they have a really great palate for whole foods. They'll eat pretty much anything. I know at the time, Jamie had an initiative running around kids' health and he was asking for, I think it was called the Food Revolution Ambassadors. Yes, I remember that. So I applied to be an ambassador. Yeah, like you're really testing my memory here, Ruby. I think I applied to be an ambassador and then someone reached out and said, we're doing Jamie's 10 recipes to save your life or something. And we want, we're asking, I think, you know, it was like 10 people worldwide, I think, to put a spin on his classics. So say, for example, one of his classics was just pasta with like a tomato sauce, like a tomato passata. And there were 10 different recipes. That was one of them. I think the other was like an omelette, like a plain cheese omelette. So say, for example, with the pasta with the tomato passata, I was like, well, the nutritionist in me or the naturopath in me is screaming, you need to add protein and vegetables to this dish. So I did like a turkey sage meatball that had loads of veggies hidden in it. with like a tomato passata and pasta. Oh, yum. Yeah, the cheese omelette I think in my case became like a mushroom omelette wrap. It was like a wrap made out of like the omelette was the wrap and it had mushrooms inside. So, Yeah. So that was, yeah, that was a great, great challenge. I love that sort of thing. Like I love being challenged to come up with recipes like that. That just was suited me down to a tee.

Ruby Lee: What did that do for your brand? You know, I think this is interesting because we can make it up in our minds. It's like we need to have all of these big brands to collaborate with or have them, you know, media coverage and be on TV and radio and magazines. What do you reckon that actually did for your brand to be seen alongside bigger brands? Did it make a massive difference or not really? It's always interesting.

Georgia: Yeah, I mean, I wasn't doing any Google Analytics or anything like that back then, so I really can't say with any certainty because that just wasn't something I knew about or even thought to do. But one of the things when this contract came about, at first it was a paid contract, very poorly paid, I might say, but it was a paid contract. And then they flipped and they said, instead of paying you, what about backlinks? like he backlinked to my site and I backlinked to his site. And I was very happy with the offer of a backlink because for me at that point in my business, it was actually more valuable to me, I think, to have backlinks, you know, to such a huge site. Exactly, to such a huge site. So that's what ended up happening. And I'm pretty sure to this day, they're still sitting there, the backlinks. So I'm sure that there is traffic that would flow from that.

Ruby Lee: Yeah, that is fantastic. And it's so important, you know, I'm always saying, if you can borrow somebody else's network, you know, it's exponential compared to trying to post one Instagram reel to have that go further off your own networks. You know, if these opportunities present themselves, go for it, you know, in a really big way. I love that you just did that, applied for it and went for it. And it's not like it just fell in your lap. You still did the work. You still, you know, put in the application and did all the things. So I think that is just so wonderful. I mean, your business Well Nourished is really has such a big brand now, you know, you've really built this over time. And I just want to say congratulations because for a business I guess I'd started with just following, you know, a suggestion or start a blog and, you know, along the years you've really adapted to how it's meant to show up and who it's for and, you know, your kids have literally grown up as you've built this business and, you know, it's just so cool to see how it's really evolved. I want to ask as a closing question for anyone who's building any business and, you know, we've got a lot of nutritionists and health-focused entrepreneurs here. What's a piece of advice that you could give to somebody who's just really starting out and is maybe feeling a little bit stuck or frustrated that it's not really quite going anywhere fast? Like, what's something that they can, you know, a piece of wisdom from Georgia Harding as to how to keep focused and to keep moving forward?

Georgia: Good question. I would just say if it means something to you, just keep showing up and just be consistent. That's the one thing I think that I've always done well is I have been consistent. I show up consistently. Even to this day, I'm consistent. To start with, consistency for me looks like two health blogs and two recipe blogs a week. Nowadays, being consistent basically means my membership group gets three new recipes a week. They get a couple of meal plans done for them. I have deliverables, and it's something that I'm consistent with. For me, it's posting on social media once a day, seven days a week. For someone else, that might look like four days a week. I'm not saying it has to be seven days a week. pick a number and stick to it, just be consistent. And it takes some discipline, there's no two ways about it. But for me, I have great systems and structures in place. And I'm always ahead of the game. For me, that makes me feel really settled in what I'm doing. So I'm always two months, I've got at least two to three months of recipes that are created, done, dusted, photographed. always. Wow. Even with our Raising Well-Nourished Kids podcast that we've recently started, you know, we have recorded all of our podcasts till after Christmas now. So I just, I do that with, with a partner. So getting us both getting together and finding the table was just me. I'd probably would would have less leeway, but sometimes with her business commitments and my business commitments, it's hard to get us together to do the podcast. So we definitely batch create and that works really well for us. So yeah, just to try and be consistent and just show up.

Ruby Lee: Just show up. I love this advice. It's like back to basics and the simplicity of it, but doesn't it just add up, you know, over time? And with everyone that we've admired from afar, that's the thing, though. Why has it been so successful over time, it's because they've just showed up. So I love that so much. Thank you so much, Georgia, for sharing your wisdom on here. How do we find out more about what you do? Tell us a little bit about the membership. Who is it for? And then I'll also link everything in the show notes as well. Thanks, Ruby.

Georgia: Yeah, so the membership is, my goal with the membership is to help people to eat well consistently. So it very much comes back to what we were talking about before. For me, it's just your one-stop shop to find delicious, nutritious, easy to make recipes. As I said, we have meal planning software, we have an app, and that software generates a shopping list. We have monthly Ask the Naturopath sessions, so you actually get access to me. Yeah, we have lots of smaller courses like the Nourish Bowl Formula and the Grab Bag Formula, which are little mini-tastes of the sorts of systems that I really advocate for. We have a course called Raising Well-Nourished Kids that I've done with a psychotherapist, which is a mammoth course and it really supports parents to overcome food fussiness to raise kids who love eating a good range of whole food. We have the podcast, Raising Well-Nourished Kids podcast. We got lots of things on the go. It's amazing. Look, and there are lots and lots of, you know, just to get you started and cooking. There's, I think over 300, maybe even 400 free recipes on the website that you can access. and start cooking right away. So yeah, they're all freely available to anyone who just wants to head into the kitchen and start cooking.

Ruby Lee: That is so brilliant. I know I'm actually about to head to Perth this afternoon for a few weeks. And then when I'm back, we're doing it. We're going to be tagging Well Nourished everywhere. Your recipes are so simple and delicious and yummy. And thank you so much for just spending time with us today. I really appreciate it.

Georgia: Thanks, Ruby. And thank you. You've definitely been really inspirational in my life. And yeah, I know when we first started, you know, talking, I was in a bit of a flap and I'd really hit a bit of a wall with my business and felt overwhelmed with all of the things. And I've just found a new lease on life and just this incredible flow in my business that Yeah, it has really re-inspired my passion for what I do and I just do things with so much more ease nowadays. So I love your whole philosophy around working in flow and it just suits me down to a T. It's amazing. Thank you.

Ruby Lee: Oh my gosh, that makes me so happy. Thank you so much for your words, Georgia. It means the world. It means the world. Oh, you're welcome. All right, everybody, thank you so much for joining us. I will leave all of Georgia's links in the show notes below. Make sure you tag us, let Georgia know that you've listened to the episode and we'll catch you in the next one.