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. 

The post DISH | Better Food For All: an energy bowl with sesame tahini sauce appeared first on eathalifax.

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.

The post DISH | Roasted Mushroom Tart with Béchamel and Fried Sage appeared first on eathalifax.

Got plans next Saturday? Well you do now.

It’s a showcase of Nova Scotia, a novel way to experience its fresh, local flavours.

With the Fall Wine Festival in full swing and the autumn harvest hitting the markets, chefs Mark Grey of Brooklyn Warehouse and Chef Dave Smart of Front & Central are bringing you an all local, all vegetarian, all gluten free, wine paired dinner of epic proportions. Now don’t go leaving the page just because I said the v word. What have you got against vegetables anyway?

The thing is, this dinner isn’t about the fact that’s it’s vegetarian or gluten free. It’s not even about convincing anyone to adopt such a diet. Rather, it’s a showcase of Nova Scotia, a novel way to experience its fresh, local flavours. From the locally sourced camelina oil to the thoughtfully paired Nova Scotian wines, this is a meal for anyone excited about local food. 

It’s no surprise I love me some Brooklyn Warehouse and I was equally impressed when I ate at Front & Central but a few months ago when I sat down with Mark and Dave to chat, they pretty much blew my mind. Though I do cook for a living, it was clear these two were in a whole other realm of cooking where classical techniques meet modern approaches, where foam and sous vide and dehydration are simply part of their everyday, where daikon can come to resemble scallops and eggplant, beef. Kalamata olive powder? Shallot ash? I mean c’mon, how does that not get you excited? 

However, the big question remains. Can a meal void of all meat and seafood be exciting and delicious and memorable? I’m sure as hell willing to find out. Besides, even meat-loving Bourdain himself didn’t notice he ate an entirely vegetarian meal at Majda in Jerusalem in the new season of Parts Unknown. Exactly my point. 

But don’t listen to me. Tune into Global Halifax’s Morning News tomorrow at 815 am and let Mark and Dave convince you themselves. But honestly, with these two behind the line, what more convincing do you need. 

The post DINE | playing with your vegetables appeared first on eathalifax.