Your Weekly Frittata
Spiritual Nutrition:
🤍 Crown (Clarity + Spiritual Connection): Mushrooms — open higher awareness and energetic perception
💜 Third Eye (Vision + Intuition): Onion — cleansing, sharpens internal rhythm
💙 Throat (Expression + Balance): Zucchini — hydrates and supports inner flow
💚 Heart (Love + Lineage): Feta — softens, satisfies, adds ancestral richness
💛 Solar Plexus (Confidence + Strength): Sweet potato — gentle power, solar lift
🧡 Sacral (Creativity + Flow): Cooking fat — warmth, sensual nourishment
❤️ Root (Stability + Support): Eggs — whole-body vitality, grounding presence
Nourishment Notes
These brownies are intentionally crafted for your inner autumn—the luteal phase of your cycle—when your body instinctively craves depth, warmth, and steadiness.
The sweet potato brings grounding and fiber while helping your body gently prepare for release. Cacao not only delivers magnesium (your nervous system’s best friend), but also brings a sacred, sensual energy to this everyday recipe. Whole wheat flour adds density and encourages elimination of excess estrogen, while maple syrup and chocolate chips offer real joy—because healing doesn’t mean deprivation.
Every ingredient is working on multiple levels: physical, emotional, spiritual.
This isn’t just a brownie. It’s luteal love in edible form.
“The beauty and importance of aligning dietary practices with the female body's cycles while recognizing the innate wisdom of feeding hormonal shifts with real, seasonal nourishment.” - Corbin Chase
Serves: 4–5 friends
Total Time: 25–40 minutes
Ingredients
Pasture Raised Eggs – 1 dozen (pasture-raised preferred)
Japanese White Sweet Potato – ½ cup cooked & peeled
Red Onion – ½ cup sliced into rounds, plus extra for garnish
Local Foraged Mushrooms – about 2 cups, sliced (cremini, shiitake, or oyster)
Organic Local Zucchini – 1 large, sliced into rounds
Sheep’s Milk Feta – about ½ cup, crumbled
Ghee - 1 tbs
Sea Salt – to taste
Method
Preheat your oven to 350°F. Peel and chop the sweet potato into 1-inch cubes, toss with ghee, and roast for 20 minutes until fork-tender. Meanwhile, slice your zucchini, onion, and mushrooms. In a large cast iron pan, heat about 2 tablespoons of cooking fat over medium. Once hot, add the onions and mushrooms and let them slowly caramelize—this will take about 15 minutes. Turn the heat down if they begin browning too fast. Add the zucchini and cook another 10–15 minutes, until just tender.
While the vegetables cook, crack all the eggs into a blender, add the roasted sweet potato and a generous dash of salt and pepper. Blend on low to medium until incorporated but not frothy, then set aside to let the bubbles settle.
Once the vegetables are perfectly done (soft but not mushy), add a bit more cooking fat to coat the bottom of the pan. Spread the vegetables evenly, lower the heat slightly, and gently pour in the egg mixture. Stir once or twice to distribute. Drop chunks of feta throughout, then float a few onion rounds on top for beauty and bite.
Transfer the pan to the oven and bake for 20–40 minutes, checking around the 20-minute mark. The frittata is ready when the center is just set and no longer sloshy. Let it cool slightly before slicing. Pairs perfectly with my Immuni-Chimi. Enjoy and tag me if you make it!
Share your version with me!
Tag @spiritualhealthexpert and use #thewholeyou so I can see what’s cooking in your healing kitchen!
