And boy, has life changed. That slightly pregnant lady become one very pregnant lady, giving birth to a baby boy a whole 13 days late. 

Fast forward 10 months. New house, wedding on the horizon, and a very busy 10 month old. Oh, then there’s work. While I maintain my weekly column, develop recipes and style for the Occasions magazine, cooking has sadly become more of a chore than a passion. Though it’s been crazy exciting introducing food to the little man. He’s quite the ravenous beast that will devour pretty much anything. But cooking for me? It’s a sad state of affairs.  

While I work on getting my mojo back – which may include a new blog –  there are opportunities to get in the kitchen that I just can’t pass up. Take these bad boys developed for the PC Summer Insiders Collection. Chewy, sweet granola nut bar meets crunchy, salty peanut brittle. It’s a match made in snacking heaven. Your next road trip just called. Sweet and Salty Brittle Bars or bust. 

So while I figure out the future of eathalifax and find some balance in this crazy life, I’ll just be sitting here eating these. I had a hard time not eating the entire pan. Well, ok fine. I may have eaten most of them. Think you could do better?!

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I can’t wait to get baking and cooking with the lil’ peanut. It’s something I plan on doing right away. Forget about a play kitchen; there’s an entire kitchen to play in! So few get any food education now with it all but gone from school curriculum and families being busier than ever. We put so much emphasis on math and science and reading that everything else seems to get cut. What ever happened to equipping future generations with the knowledge and skill to cook for themselves? Or the ability to decipher really food from fake? Wouldn’t this once have been mere survival? I guess that’s what drew me to the Jamie Oliver Food Revolution community in the first place. We’ve lost our connection with food and the effects are devastating. When 42 million children under the age of 5 are overweight or obese worldwide, it’s time for action. If I can do anything to spread the word about the importance of food education, then count me in. So – drumroll please – I’m pleased to announce that you’re looking at the new Food Revolution Ambassador for Dartmouth, NS. While you’ll see a lot more posts in the coming weeks (and some big changes), I’m also planning something for Food Revolution Day this May 15. I’m thinking a free community cooking class or even cooking with a local school. I’m open to suggestions if you have any. But first, this year Jamie Oliver is asking for your help to fight for food education. He has launched a change.org petition to make practical food education compulsory the world over. 600,000 signatures strong in less than two weeks, it’s clear we want change. Whether you have kids or not, we’re all in this together. Listen to the Bump. SIGN IT. SHARE IT! And let’s get cooking shall we?

How about starting with this crazy moist roasted squash dark chocolate loaf. Or is it bread? I’ve heard many folks say they suck at baking but I promise this one you can’t mess up. Mix dry. Mix wet. Combine. Simple. Plus this has super nutritious roasted squash in it. That’s pretty much like having vegetables for dessert. It was the perfect use of that sad little buttercup squash in need of some immediate love but if you have leftover squash purée, it’s even faster. A can of pumpkin purée will do the trick but squash is abundant and mad cheap right now. Roast up a big one and save the extra purée for soup, pasta, pancakes, muffins or dessert. I imagine this would also be a piece of cake (quite literally!) for the munchkins. Measuring, cracking eggs, stirring – these are all tasks suited for kids. You’ll be surprised how excited kids get about helping in the kitchen and how it even effects their willingness to try new foods.

Though this loaf is certainly dessert worthy, it also makes a rich breakfast or afternoon snack alongside a cup of tea or coffee. If you really want to take it over the top, smother it in some dark chocolate sauce and a big dollop of whipped cream. This lasted but a couple days over here so you might as well make two. 

“My wish is to create a strong sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”

– Jamie Oliver 

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But now well into second trimester, I’m feeling great save for some heartburn and the occasional headache. After being forced to eat small meals every two hours, I’m relieved to finally be back to eating normal. But normal in pregnancy? Well, people have a lot of opinions concerning that. The countless pregnancy books and sites preach very healthy eating while everyone else tells you to eat whatever you want. “You have an excuse- you’re pregnant!” For me, it’ all about a balanced diet especially now with a baby onboard. You see, I’m challenged with genes working against me, genes that won’t hesitate to help me pack on the pounds if I start eating nothing but processed junk. And though I’d love to say I’ve got the exercise thing down, I’d be lying. While I never deny myself that piece of dark chocolate or slice of pizza nor do I believe in cheat days, I’m not about to start giving in to every little craving. Because, let’s be honest, no pregnant lady craves salad! It’s all about the balance – ice cream, kale and all. That’s what healthy means to me.

So, I gladly jumped at the chance to participate in the newest Culinary Cravings Challenge to discover Canada’s favourite healthy restaurant dishes. All too often we think eating out is ‘bad’ so I was excited to help change that perception. Though I have my favourites, I took to social media to find out your go-to healthy menu items. With so much confusion around the word healthy these days, I expected noting but a slew of salads. I’m happy to report I was pleasantly surprised at the variety of responses. It seems my East Coast followers get it. There was pan fried haddock, tofu bulgogi tacos, a Greek souvlaki plate, an egg-filled sweet potato breakfast muffin, dolsot bibimbap and so much more. But the stand out favourite mentioned repeatedly was enVie A Vegan Kitchen. Since their opening, they’ve been taking the city by storm, challenging what you thought you knew about vegan food. Since my readers are certainly not all vegan, it really speaks to how they’ve successfully sparked a conversation about health. Now I’m not saying a vegan diet is inherently healthy (the vegans in my tree planting camps ate nothing but french fries!) but with a menu full of balanced options, the folks at enVie are doing it right. 

While fans mentioned the kale caesar salad, risotto cakes, and pulled jackfruit burrito, it was the Energy Bowl (pictured above) that stood out. Ginger turmeric rice, chickpeas, sweet potatoes, seasonal veg, steamed greens and your choice of Moroccan peanut, sesame Buddha or apple cider tumeric sauce, the Energy Bowl is a one bowl powerhouse of protein, complex carbs, antioxidants, vitamins and minerals. Breakfast lunch or dinner, it’s your one stop shop for all your nutritional needs.

I simply had to try the dish fans raved about so a friend and I headed for a weekend lunch at enVie. (We may also have been there to partake in their genius vegan rendition of the Big Mac for Halifax Burger Week. Talk about delicious.) Packed full of flavour, no wonder people were in love with the Energy Bowl. Once again, it proves that healthy in no way means tasteless. I couldn’t have been more excited to recreate this one bowl wonder at home so it was off to Sobeys to gather the ingredients.

The great thing about this dish isn’t how easy it is or even how healthy. Rather, it’s how customizable it is. Brown rice can be swapped out for virtually any grain. The choice of vegetables is up to you but for the most nutrition stick with deep orange and dark green. Even the method of cooking the vegetables can vary – steaming, roasting, sautéing, and grilling. Protein can come not only from chickpeas, but also tofu, seiten, seafood, fish or even your favourite meat. Plus the choice of sauce can change the bowl entirely. I’m thinking sauces with Mexican, Indian or Korean influences would be perfect. It’s also the best use of leftovers imaginable. Turn last night’s rice or steamed vegetables into a whole new meal with a few simple steps. 

While it may seem lengthy, this recipe is mad easy but will change depending on what seasonal vegetables and grain you choose. And if you’re using leftovers, you can have a healthy, flavourful meal in mere minutes. I opted for brussel sprouts since we seem to be stuck in Winter here on the East Coast but anything goes. In addition, radishes come in all forms so if you have a fancy spiralizer like enVie, go with daikon noodles. Otherwise, any thinly sliced radish will add a nice crunch. Also, that gorgeous green and pink seaweed used by enVie is Hana Tsunomata from local producer Acadian Seaplants Ltd. If you have access to seaweed, throw it on there for an added nutrient boost. I imagine toasted nori available at any Sobeys would also be great.

Whether feasting at enVie or cooking it up at home, the energy bowl with sesame tahini sauce is as healthy as it is delicious. Now that’s Better Food For All. 

Disclaimer: This post was sponsored by Sobeys or their media partners. Sobeys has not reviewed these claims and is not responsible for the content. 

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So today, despite the lack of sidewalks, towering snow banks and city wide parking ban, the people, they came. Apparently, nothing will stand between Haligonians and their burgers. Even we crossed the bridge to get our fix. And that was after the third round of shovelling. 

So while I’m very obviously a fan of all things burger, this week isn’t about stuffing as many burgers as possible into my pie hole. I’m not a fan of feeling like a bag of crap and I certainly do not need to carry around more weight then the ever growing baby taking possession of my body. In addition, I’m a purest when it comes to burgers. I don’t want ten toppings. I don’t want some sloppy hot mess. I certainly don’t want several different kinds of meat in addition to the patty unless of course we’re talking bacon. Bacon is its own food group anyway. Instead, I simply want a delicious burger where you can actually taste you know, the burger. I also appreciate knowing where my meat comes from so burgers made with local meat are the only ones that make the cut. 

Maybe it’s just me but I happen to think burger week is really about braving the March weather to support local businesses. Trust me, this Winter has been hard on them and they need all the support they can get. It’s also about raising much needed funds for Feed Nova Scotia. Yes, some burgers are a steal at 5 bucks but those other more expensive burgers come with a side of a Feed NS donation. Some folks aren’t fortunate enough to afford a $5 burger let alone groceries. Think about that for one second. How can you say no to helping out those less fortunate while enjoying a deicious burger for a few extra bucks? It’s a no brainer. 

Because we were limited in terms of parking and what was actually opened, we chose The Big Smoke at Flipburger to kick off burger week. We are big fans of all things smoked and this local patty with grilled onions, oven smoked tomato, smoked gouda, Oulton’s double smoked bacon and hickory smoke-infused mayo didn’t disappoint. Though compared to similar options based on house made, local ingredients like Ace and 2 Doors Down, the price seemed a touch steep. Then again some combos around $20 are among my top picks. Hey, at least that’s $2 in the hands of Feed NS and money spent in the local economy. 

I might as well give you my top picks while we’re at it. In no particular order, your Halifax Burger Week plan of attack:

1. 2 Doors Down – Listen, both the Ol’ School and Smokehouse cheeseburgers at 2DD are the stuff dreams are made of. Literally. I dream of them. No doubt the Steakhouse will be bad ass.  

2. Chives – I am beyond stoked Chives is participating since there isn’t one thing that comes out of their kitchen that’s not incredible. This Steak Tartare Burger will be no different. Plus, I have it on good authority that it’s freaking amazing. 

3. Ace Burger Co. – I know you can get the Classic any ol’ day but it’s just so damn good that chances are I’ll be hitting up Bearly’s this week. The Jughead available at the Gus location is also legit. It’s the perfect old school bacon cheeseburger. 

4. Krave Burger – One word. Bacon jam. 

5. La Frasca – PEI beef tenderloin burger on a sweet onion brioche with Granny Smith pine nut relish, whiskey oak pork belly, fried cambozola, arugula, and pommery aioli just sounds awesome. 

6. Stillwell – A trip to Stillwell is worth it for the Tokyo fries alone. Besides if you’ve had either the Diner or Fancy burger, you’ll already know the Schmancy II should be at the top of your list. 

7. EnVie – I’m not simply adding a veg option to be well rounded. Their vegan take on a Big Mac genuinely interests me. They sold out by 6 pm today so apparently I’m not alone. 

Wow, that’s one a day so I better stop there. But I’m also crushing on Seasons by Atlantica’s Long Yard lamb burger, The Stubborn Goat’s Hell Fire burger (though there is no way the baby is letting me eat that!), and the Korean BBQ burger at the Armview. So.Many.Burgers. And that’s only 1/6th of the list. 

There you have it.  A week of burger indulgence with the added bonus of helping those in need. For the complete list of participating restaurants, full descriptions and all the Halifax Burger Week 2015 details hit up the official site. 

And maybe remember that Feed NS and local businesses deserve your love year round. You can even order a burger. 

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So much has happened since I’ve been here. First there was an engagement in December. Big news but, honestly, Brent and I are nearing 10 years together so it’s not like I didn’t see this coming. Though I did think he’d be his humorous self and wait til the decade mark. Still, the moment he asked when we were cutting down a Christmas tree was simply perfect. 

Then mere days later, we got the news. THE news. Baby Darbymore is coming. It’s still rather surreal but here I am 19 weeks later and the bump is growing by the day. We’re crazy ecstatic but I’d be lying if I said I was glowing. Sure, I’ve reached the second trimester when everyone promised it’d get better. Thankfully it did but that was after two crappy months of acid reflux and gagging non stop. Perhaps actually throwing up would have been worse but carrying a bag in your pocket just in case is never fun. Nor is sneaking around to an empty aisle in the grocery store when the urge suddenly hits. 

So needless to say, blogging and cooking other than my column was simply not happening. Having to eat tiny meals every two hours to keep the refux at bay just didn’t spark my insprition. There was a lot of toast people. 

And while life has certainly changed, one thing I need to get back to is this. You see, when you get pregnant suddenly all anyone wants to talk to you about is the baby. It’s not a bad thing but I just NEED to talk about something else sometimes. And food is it. Hell, since feeling better I’ve had some pretty amazing dishes I’ll go on about to anyone who listens. There was an incredible gnocchi – the best gnocchi dish I’ve ever had – at Brooklyn Warehouse with celeriac, cauliflower, preserved lemon, and arugula walnut pesto. Then there was the polenta poutine with duck confit, blue cheese whiz and red wine jus at Gio. I could go on. So while I can’t promise this won’t turn into some sort of food blog mommy blog mash up, I do promise to keep the food coming. Because those cravings? They’re real. 

In deciding what recipe to share to announce the big news, I figured I might as well make the same dish as the day we revealed the big news to friends, a maple sausage, fennel and potato skillet. We had everyone over for a brunch potluck – BEST IDEA EVER – as a sort of engagement party. I whipped up this skillet because I’m madly in love with all things cast iron then added the eggs when guests arrived. So with the sonogram on the fridge, we waited. And waited. Until no one noticed it. It was killing my sister so finally when everyone had arrived she broke the news. Excited is putting it lightly. Sometimes I think friends are more excited than I. But they weren’t just gagging into a bag.

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I am sorry for my continued neglect. There was the holiday season. Then of course the weekly Occasions column plus a full time job keeps me pretty busy. But when another opportunity to collaborate with my friend and – let’s be real – mentor Kelly comes up, I make the time.

After posting about our squash, chorizo and blue cheese strata, we were contacted by Foodie Pages, Canada’s online farmers market connecting you to artisanal products from across the country, to try our hands at recreating a dish from Chef Jeremy Charles of famed Raymonds Restaurant in St. John’s, NL. THE Raymonds. At present, Raymonds is at the top of my must do list and I cannot wait to get to St. John’s for what some deem Canada’s best restaurant. Though I have no idea when we’ll get there, I’m already saving for it. Tasting menu or bust! 

Along with the recipes, we were sent January’s Chef’s Box curated by Charles himself with some amazing products sourced from NS, NL, and QC. So, with me rocking it in the kitchen and Kelly doing what she does best, we give you Pan Seared Duck Breast with Parsnip Purée, Kale and Orange Cranberry Jus (which you can find on Kelly’s blog) and Roasted Beet Salad with Apple Cider and Birch Vinaigrette. Though I helped style the food, all the cred really needs to go to Kelly on this one. Wow, girl has mad skills. 

I am simply in love with the atmosphere of these photographs. Warm and rustic yet elegant. I imagine it’s much like Raymonds but I’ll let you know when that dream comes true. 

But the fun doesn’t stop there. Foodie Pages is offering you the chance to win a trip for two to “Canada’s hottest culinary destination” for your own tasting menu and wine pairing at Raymonds. Fingers crossed.

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That’s not to say this squash, chorizo and blue cheese strata wasn’t amazing. It’s essentially breakfast’s answer to bread pudding. Rich, aromatic, sweet and savoury, it’s quite literally Fall in breakfast form. It’s the kind of dish that’s comforting on a crisp November morning; the perfect dish to gather friends around the table, coffee – or cocktails! – in hand. 

Julia Child really nailed it when she said “People who Love to eat are always the best people”. 

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And it doesn’t stop there. The other I-can’t-believe-this-is-happening news is that I’ve started writing for the new Occasions magazine. Now under new art direction from the fine folks at the Chronicle Herald, I’ll be developing recipes for the In A Snap column each issue. I even food styled several of the shots with the exception of the Brie – though hello cover recipe! I’m still in shock that my name is listed right there. I am truly in love with the shots. For the complete issue, head to your local Nova Scotia Liquor Commission – because I’m sure you need another reason to visit the liquor store – or check it out online. But it gets better. I know, it doesn’t seem possible. That weekly Occasions section in Wednesday’s Chronicle Herald mentioned on page 4? That’s me too. Starting tomorrow, each week I’ll be bringing you a recipe to pair with whatever bevy is being featured. Sometimes I can’t believe this is my life. 

A huge thank you to Lori, Mark and Brian for these amazing opportunities and for all of you for always having my back. Phew, now to get on a flight for Toronto and eat ALL THE THINGS. 

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But could the same be said for seafood? When tasked with the challenge of creating my own Blend & Extend recipe for Mushrooms Canada, my mind immediately went to our beloved Atlantic lobster. Could mushrooms be blended with lobster to create a more nutritious, more economical dish without sacrificing that amazing rich lobster flavour? 

This lobster mushroom ravioli surprised even me. Not only did we make a decadent dinner for four with but two small lobsters, the shitakes added a whole world of umami to the ravioli, complimenting rather than overshadowing the rich lobster. Though this recipe is certainly labour intensive, it is worth every single minute.  Blend & Extend, we got this. 

Disclaimer: I was compensated by Mushrooms Canada for my participation with their Blend & Extend project. 

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And now the rest of the world is in on it. Big news hit this morning that Edna snagged a spot in Air Canada enRoute’s Top 10 Best New Restaurants in Canada. This year I was beyond humbled to be asked to be a panelist for enRoute and, though part of me wanted to keep this local gem all for myself, they were at the top of my nominees list. You can imagine my excitement then when I was invited to dine at Edna with Mr. EnRoute himself while keeping the whole thing on the down low. Talk about thrilling! Our experience, like every single experience I’ve had at Edna, was nothing short of perfection. In my eyes, they had already made the cut.

So today put your hands together for Jenna, Ryan and the whole damn Edna team.  I’m not sure the line ups will get longer but dang if it isn’t worth every minute.  

And a big congrats to the other nine restaurants across Canada in the top ten. The gorgeous shots on enRoute’s site are enough to have me salivating all over my breakfast. Looks like I’ve got some travelling to do. 

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