Nourish: Cookbook Review and Giveaway!

Hey guys! Welcome to our first cookbook review!

We’re so pumped to have been invited to join an incredible group of Canadian bloggers for this cookbook blog hop. What’s that you say? It’s a really really (really) cool group of bloggers who collaborate to review the same cookbook via their blogs at the same time.  We help get the good word out about good cookbooks.

We receive a copy of the book from the publisher (Hi, Whitecap! Thanks for the book!) and get a chance to cook through the book at our leisure and write a review of the recipes we test. Some of us will even give you a teaser recipe if you’re super duper lucky (that’s you).

Not only that, our readers get a chance to win a copy for themselves. Booya!

Let’s get down to biz.


The cookbook is Nourish. The authors are Nettie Cronish, a vegetarian chef and culinary instructor and Cara Rosenbloom, Registered Dietitian and President of Words to Eat By Nutrition Communications. The concept is 100+ whole food recipes featuring seeds, nuts and beans.  Chapters include Breakfasts/Brunch, Salads, Soups/Stews, Entrées and Snacks & Desserts among others.  Overall there is a big emphasis on plant-based recipes, although there are a number of fish-focused entrées and a small number of dishes based around meat, too.  Each recipe features nuts, seeds or beans in some way. Obvs.

2016 being the international year of pulses, these gals NAILED the timing of this book.

Naturally, I also LOVE that this one’s been written by a fellow RD.

Here are some other great things about this book:

  • Chapter 1: Cara’s ‘Nutrition: Quick & Simple’ sets the tone for the book in the best way. “People eat food, not nutrients” is the framework that allows her and her family to “embrace food for its potential to nourish us while we enjoy it”.  Her big picture thinking is exactly in line with How to Eat’s MO and why we started blogging to begin with. This chapter also includes a ‘healthy pantry’ checklist which word for word, lists almost every staple I have in my own cupboard.  Talk about a cookbook up my alley.
  • The guide to buying, soaking and cooking beans from scratch. It’s a simple chart that gives any legume newbie the confidence to give dried beans a whirl.
  • The nutrition, preparation, storage and serving ‘Tip’ boxes peppered throughout the book.  Here’s one I didn’t know: If you’re making a dish with cashews and want to freeze it, it’s best to reserve them and add them once you’ve defrosted it to avoid an unappetizing colour change.  Mind. Blown.
  • There is a Snack and Desserts chapter.  Yes, we’re dietitians. Yes, we eat them.  That is all.

I went 3/3 for recipes in this book. Here’s what I made:


Savoury Chickpea Patties with Tzatziki:  Reminiscent of falafel, a quick zip of all the ingredients, including chickpeas, oats, sesame and flax seeds in a food processor makes this recipe ideal for a weeknight meal.  Nearly all of the ingredients are pantry staples, too. I served them with our very own Asparagus and Quinoa Salad.  The patties were flavourful, hearty and kept well for lunch the next day.


The Quinoa Tuna Casserole: A remake of the classic comfort dish, this version is loaded with a variety of vegetables and comes together beautifully with quinoa rather than pasta. The cheese sauce provides the perfect level of creaminess, without being insanely indulgent.


Nut and Seed Brittle: A variety of nuts and seeds suspended in candy. CANDY, guys! Here’s where I spoil you with a photo tutorial recipe.

But wait! Before you rush to the bulk store to stock up on plenty of nuts and seeds, enter our giveaway.  Simply leave a comment telling us how you plan to celebrate the International Year of Pulses in your kitchen and click on the Rafflecopter link below.

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Nut and Seed Brittle

Serves Makes about 2 dozen, 2 oz servings
Cook time 30 minutes
From book Nourish: Whole Food Recipes featuring Seeds, Nuts & Beans


  • 1 tablespoon unsalted butter (softened)
  • 2 cups granulated sugar
  • 1 cup water
  • ½ cup sliced almonds
  • ½ cup pecans
  • ½ cup coarsely chopped unsalted pistachios
  • 2 tablespoons raw sesame seeds
  • 2 tablespoons raw unsalted sunflower seeds


I've written the recipe exactly as it is in the book.  I did make one small (and important in my opinion) adjustment for my batch, though.  Once I poured the candy out on to the baking sheet, I sprinkled the whole slab with about ½ teaspoon of sea salt.  Sweet and salty heaven.


1. Line a 10 x 15inch baking sheet with parchment paper. Grease pan with butter. Set aside.
2. Put the sugar in a large saucepan and slowly add the water taking care not to splash. Stir just to dissolve the sugar, then bring to a simmer over medium-high heat. Let the liquified sugar simmer until it turns an amber or reddish-brown. Watch it very closely to prevent burning. It should take about 17 minutes. Remove immediately from heat and stir in the remaining ingredients.
3. Pour mixture onto the prepared baking sheet. Let cool.
4. When brittle is cool, invert to remove from pan. Break into pieces and store in an airtight container.

Want to see what the rest of the food blogging posse tried from the book? See below for a list and have yourself a nice little blog hop!

Looking forward to our next review already!


a Rafflecopter giveaway

Kelly from Kelly Neil

Tiffany from Eating Niagara

Regina from Leelalicious

Redawna from Nutmeg Disrupted

Gwen from Devour and Conquer

Hilary from Cocoa Bean, the Vegetable

Jo-Anna from A Pretty Life in the Suburbs

Stephanie from Kitchen Frolic

Caroline from Do it All Working Mom

Libby from Libby Roach

Katrina from Kitchen Trials

Laureen from Art and the Kitchen

Emily from Best of this Life

Lauren from Lauren Follett Nutrition

Zannat from Food for Happiness

Sarah from Kiwi and Bean

Charmian from The Messy Baker

Heather from The Tasty Gardener

This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside.

 No purchase necessary to enter.

Giveaway will run from Wednesday, May 4, 2016 at 12:01am to end on Wednesday, May 11, 2016 at 11:59pm. Winner is chosen at random via Rafflecopter. Winner will be contacted via email and given 48 hours to respond.  If not, a new winner will be chosen. Winner selected MUST correctly answer a skill-testing mathematical question. Winner’s name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter.

 Prize value is approximately $30CDN.


How To: Quickie Meal – One Pan Roasted Chicken Breasts with Lemon, Brussels Sprouts, and Butternut Squash

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I survived.

I made it through the 8 days of Passover.

8 days of forgoing my usual oatmeal breakfast.

8 days of giving up muffins and granola bars.

8 days of choosing a salad over a sandwich for lunch.

8 days of Matzah pizza.

Well, that last part was okay. And I did it without eating quinoa 27 million times a day. How? With meals like this sheet pan chicken dinner.



Not only was this meal a Passover dinner hit, it is also an easy and one-pan way to get dinner on the table with minimal fuss or clean up.

I have to confess that I did make it at around 9 in the morning while my babe was taking a nap. To quote one of my friends, I go by the motto “cook while the baby naps.” Also, you never know what the rest of the day will hold, ie. a day where they are refusing to sleep at all and need to be held at all times leaves little time to get dinner ready. So I take advantage of that first nap. But that also meant we were eating this dinner cold, the norm for our dinners these days. So if it was so good cold you can only imagine how good it would taste hot out of the oven! But, that cold dinner also proves this chicken and vegetable bake makes delicious leftovers the next day.


The roasted lemon slices are key here – the heat from the oven really brings out all that delicious lemon juice that, along with the marinade, really flavours the whole pan. I went with squash and brussels as my veg of choice but you could definitely substitute carrots and broccoli or sweet potatoes and cauliflower.


As delicious as this chicken dinner is, I think now that I’ve made it through 8 days of no grains, a big plate of pasta is in order! But you all should feast on this one pan chicken meal!



One Pan Roasted Chicken Breasts with Lemons, Brussels Sprouts, and Butternut Squash

Serves 4-6
Meal type Main Dish
Website Adapted from Eating Bird Food


  • 6 boneless, skinless chicken breasts
  • 4 Cups brussels sprouts (cut in half)
  • 1 red onion (chopped)
  • 1 butternut squash (peeled and chopped)
  • 4 Tbsp olive oil (divided)
  • 1 Tbsp honey
  • 2 lemons (1 sliced and 1 juiced)
  • 2 Tsp salt (divided)
  • 1.5 Tsp pepper (divided)
  • 2 cloves of garlic (minced)
  • 2 Tbsp apple cider vinegar
  • 1 Tsp dried thyme
  • 1/2 Tsp onion powder
  • 1 Tsp paprika
  • 1 Tsp garlic powder


This one pan dish is an very easy and flavourful weeknight meal. If you are not a fan of chicken breasts, chicken thighs can easily be substituted. This is also a great way to use up whatever vegetable you have on hand - cauliflower, sweet potatoes, parsnips, broccoli or carrots would all be great in this recipe.


1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. Place brussels sprouts, butternut squash, red onion, garlic and lemon slices on a parchment lined baking sheet. Top with 2 tbsp olive oil, honey, lemon juice, 1 tsp salt, and 1/2 tsp pepper. Toss to coat.
2. Place chicken breasts in a zip lock bag. In a small bowl combine remaining 2 tbsp olive oil, apple cider vinegar, garlic powder, onion powder, paprika, thyme, and remaining 1 tsp salt and 1 tsp pepper. Stir to combine and pour over chicken breast. Massage bag to evenly coat chicken breasts in marinade.
3. Place chicken breasts atop vegetables and bake in the oven for about 30-40 minutes, or until chicken is cooked through and vegetables are soft and browned.
4. Remove from oven and divide vegetables and chicken breasts onto plates and squeeze remaining juice from the lemons overtop.

How to: Quickie Meal – Indian Spiced Lentil and Coconut Soup


I have been cooking lots and blogging ZERO. Not OK.

While my momma’s cooking club has been amazing for getting homemade meals on the table three or four days a week, it’s also gotten me out of the habit of testing new recipes and taking photos for the blog.

BUT! I have a new tactic and starting next week I’ve decided to test and photograph on cooking club day.  Two birds. One stone. That old chestnut.

This recipe is one from this week’s club. I only managed to get a couple shots of the final product.  The recipe came by my friend’s sister-in-law who in turn got it from the amazing blog  I have heard nothing but good things about the Oh She Glows Cookbook, too.

We adapted the recipe very slightly because we didn’t have enough pot space to make a double batch, but it turned out beautifully; almost a stew-like consistency.

My daughter is coming up on 9 months and is eating just about everything.  Could I be prouder? Nope.  She absolutely loved this soup.  A quick zip with a hand blender to break up the big chunks was all it needed for babyfication.


This is a perfect one-bowl, 20 minute meal and while it is Indian spiced, it is not at all spicy.  It would be equally delicious with a hint of heat, though.



Indian Spiced Lentil and Coconut Soup

Serves 4-5
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Website Lightly adapted from Oh She Glows - Glowing Spiced Lentil Soup


  • 1 tablespoon olive or canola oil
  • 1 Medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 teaspoons ground turmeric
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¾ cup red lentils (rinsed well)
  • 796ml can diced tomatoes with juices
  • 400ml can coconut milk
  • 2 cups low sodium vegetable stock (or more for a soupier consistency)
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper


If you like a hint of heat, add a pinch of cayenne pepper or red pepper flakes when you add the spices to the pot.

Try adding some green by throwing in a few handfuls of baby spinach just before you remove it from the heat.


1. Heat oil in a large pot over medium heat. Add onions and cook for 3-4 minutes until soft and translucent. Add garlic and cook for an additional minute.
2. Add turmeric, cumin, cinnamon and cardamom. Cook, stirring, for 1 minute. Add remaining ingredients, bring to a boil over high heat and reduce to a simmer for 15 minutes until lentils are soft.
3. Add additional salt and pepper to taste and serve.

How To: Snack Healthy – No Bake Chocolate, Coconut, Almond, and Date Snack Balls


The other day I was wheeling a cart around my local grocery store and noticed that all the Passover foods were out on the shelves in all their unleavened glory. How on earth is it time for Matzah already??

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This Friday evening Passover begins once again – the time when matzah replaces the usual bread and quinoa (the only kosher for passover grain product) begins to make an appearance at every meal.

The hardest part for me isn’t the meal planning – some quinoa granola and yogurt for breakfast, a salad of some kind for lunch, and chicken/salmon with sweet potatoes or quinoa for dinner. Doesn’t sound bad does it? The hardest part is the snacks.

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Sure, fresh and dried fruit, vegetables, yogurt, almond butter, and cheese are all Passover friendly, but I usually reach for a granola bar, muffin, or no bake treat for my 3pm pick me up – all no-no’s during this 8 day holiday. Thank goodness for these no bake kosher for Passover snack balls!


Whether you’re celebrating Passover or just in need of a quick and healthy snack, these no bake balls fit the bill. Loaded with dates, almonds, cocoa, and coconut they will satisfy your mid-day hunger and chocolate craving all in one. They come together with a simple whirl of your food processor and will keep in your fridge for a good couple weeks.

Easy, one bowl, AND passover friendly – I think I’ve hit the snack gold mine here.


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No Bake Chocolate, Coconut, Almond, and Date Snack Balls

Serves 15-20 balls
Dietary Vegetarian
Meal type Snack
Misc Pre-preparable
Website Adapted from The Healthy Maven


  • 1 cup dates (pitted)
  • 1 cup almonds
  • 2 Tbsp cocoa powder
  • 1/4 cup + 2 tbsp unsweetened shredded coconut
  • 1/4 Tsp vanilla extract
  • pinch salt and pepper
  • 1 Tbsp almond milk


These balls are the perfect on the go or post workout snack and will surely satisfy your chocolate craving! Walnuts, pecans, or cashews could all be substituted for the almonds.


1. Place dates in the food processor and process until they have come together in a ball.
2. Break up the date ball with your hands and add the almonds, cocoa powder, 2 tbsp coconut, and salt. Process for a couple minutes, scraping down the sides, until mixture is starting to come together and almonds are broken down.
3. Add in vanilla and almond milk and process until mixture comes together in a ball.
4. Remove mixture from the food processor and roll into small balls. Roll each ball in remaining 1/4 cup of coconut. The balls will keep well in a sealed container in the fridge for a couple weeks.

How To: Healthy Side – Shredded Brussels Sprout Salad with Feta, Dried Cranberries, and Cashews


I know I’ve created a good dish when my husband, after taking one bite looks at me and states “this is really good.”

This coming from a man who thinks kraft dinner is the be all-end-all to mac and cheese (I may have mentioned his large stash on the blog before). So that is how I knew I had hit recipe gold – when after taking a bite of this dish, a salad no less, I heard those very words from his mouth.



What makes this salad so delicious isn’t just plain old romaine – just like our brussels sprouts slaw, shredded brussels sprouts are the base for this salad. It is then loaded with creamy and salty feta, sweet and chewy cranberries, and crunchy cashews. All the textures and flavours a crave-worthy salad should have.


I have to admit I cheated a little here – sure shredding the sprouts yourself doesn’t take that much time as we mentioned before and you can do it even faster with the help of a food processor, but with two kiddos at home, I will take every short cut I can get.

You know you’ve created something special when a brussels sprouts salad can outshine a box of KD.



Shredded Brussels Sprout Salad with Feta, Cranberries, and Cashews

Serves 2-3
Dietary Vegetarian
Meal type Salad, Side Dish


  • 9 oz bags shredded brussels sprouts (You can also buy whole brussels sprouts and shred them yourself)
  • 3/4 cups cashews
  • 1/2 cup dried cranberries
  • 1/2 cup feta (chopped)
  • 6 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp honey
  • 1 Tsp dijon mustard


This salad can easily be doubled or tripled to feed a crowd. Any nut could be substituted for the cashews - walnuts, pecans or almonds would all be great. If you can't find pre-shredded brussels sprouts, use your food processor attachment to shred them from whole.


1. In a large bowl combine brussels sprouts, cashews, cranberries, and feta.
2. In a small jar with a tight fitting lid, add olive oil, vinegar, dijon mustard and honey. Shake until thoroughly combined.
3. Pour dressing over salad and toss until evenly coated. Serve immediately.