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 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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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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Does it get any better than a variety of mixed mushrooms roasted with aromatic herbs, garlic and lemon, each one a flavor powerhouse, an umami bomb. I didn’t think so. But then add to that cheesy béchamel, a flaky buttery crust, savory fried sage, and you’ve got a vegetarian main worthy of any holiday feast. Alternatively, whip up this up as an appetizer and show those friends of yours you can take on Martha any day. 

But you won’t find the recipe here. See, that’s why it’s been so quiet round here; I’ve been given so many amazing opportunities lately and it’s probably time I share them with you. This gorgeous mushroom tart recipe for Mushrooms Canada is just one of those incredible partnerships I’ve been meaning to tell you about. Because if there is one thing I love, it’s mushrooms. In everything.

Tomorrow on the Mushrooms Canada blog you’ll find everything you need to know about this roasted mushroom tart with béchamel and fried sage. I’d bookmark that now if I were you. You may just find yourself spending hours perusing all the other incredible mushroom recipes from fellow Canadian bloggers.

Eat all the mushrooms. Oh, and Happy Thanksgiving.

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I think mother Nature is playing one sick joke on us this year. Before you get all like ‘ stop your complaining’, we were totally robbed on the Summer front. One month of Summer? I mean c’mon; that ain’t right.

Not that Fall isn’t great. Soon the leaves will enliven the Nova Scotia landscape and yes, the markets are overflowing with the season’s harvest. There was also that great sunshine this past weekend, bringing us back into the 20 degree weather we weren’t quite ready to give up. There’s just one thing; I’m not ready for socks okay. Or turning on the heat. Or giving up my Summer dresses. Or god damn pumpkin spice everything. 

At least a move to cooler temperatures means a return to hot breakfasts, the kind of breakfasts that stick to your ribs and warm you from the inside out.  Before jumping back on the oatmeal train, might as well ease into the season with a sweet, sticky plum crisp. Crisp in our house takes on different forms every time we make it. It’s one of those dishes you simply make with whatever you have: apples, blueberries, pears, cranberries, strawberries, cherries, apricots. I mean what isn’t delicious baked up with a crunchy oatmeal-brown sugar-butter topping?  This plum cardamom crisp with rye and hazelnuts was both sweet and sour with a crunchy, nutty crumble, perfect for breakfast or even dessert topped with vanilla ice cream or whipped cream.

 Alright first day of Fall, let’s do this. 

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That is precisely how this zucchini five spice bread was born. Well thought out recipe and blog post? Hella no. We simply had to use up two GIANT zucchini we picked up in the Valley before they went the way of the green bin. Though I knew damn well we had no time to deal with two mammoth zucchini, I couldn’t resist. At only 99 cents a piece, they were pretty much giving the stuff away. So far it’s made one chocolate zucchini loaf, two rounds of this recipes – thus four loaves – and two bags of shredded zucchini now in the freezer for Winter baking. TWO DOLLARS PEOPLE. 

This is the first I’ve thrown five spice into baking though I adore anything five spice, namely that Chinese char sui bbq pork. Gimmie all that. Full of those warming spices – cinnamon, star anise, cloves, fennel, black pepper – I knew it’d be right cozy in anything sweet. No surprise, it totally works. I may just start adding it to everything. 

I don’t know when sweet loaves became bread or whatever you call it but it’s pretty much like eating cake for breakfast. And that my friends is a win. 

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There’s been berry picking trips to the Valley, plenty of patio beers, BBQing, hiking, loads of friends visiting, beaching, ice cream binging, and a whole lot of camping. It’s been nothing short of incredible. Though sadly I haven’t been cooking much this Summer since, you know, I work when everyone else is eating. Luckily, one of our garden boxes – a self watering contraption made up of scrap wood that my own personal MacGyver fashioned – is overflowing with Summer greens. There’s super peppery arugula, both red and green lettuce, kale, mesclun, and a ton of gorgeous basil. Needless to say, green salads have been dominating all our meals. 

Welcome to the Summer of salads.

Though ridiculously simple, this tomato basil salad has become our go-to. Served alongside what has become my signature dressing, a maple balsamic dressing, this is pretty much Summer in a bowl. Our tomatoes are only now starting to pop up but the market is overflowing with juicy little cherry tomatoes just asking to be paired with the season’s basil. This salad also takes on alternate personalities depending on what else is in the fridge or needs to be used up, most notably black olives, avocado or, our new fav, grilled bread. A sort of panzanella, it’s about the best way to use up stale bread ever.  This salad also plays nicely with fresh mozzarella, bocconcini, feta or even goat cheese. I’m pretty sure you can’t mess this up. I’m also all about serving salad dressing on the side. A tossed salad can become one big mess, with the heavier items inevitably getting lost in the bottom of the bowl. But do your thing and toss away if you must. 

I don’t know about you, but I’m up for anything that doesn’t involve turning on the oven in this 100% humidity. I’m already planning the next salad.

And P.S., those little white flowers? Oh, that’s arugula and they’re just as delicious as the leaves. 

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