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How to improve on the classic BLT? Just ask a pregnant woman! Add avocado and sautéed apples for a sandwich that is very close to perfection. This will be sure to satisfy a number of your cravings.

INGREDIENTS

6 slices bacon, cut in half
1 Red Delicious apple, peeled, cored and thinly sliced
4 slices calabrese bread
1 tablespoon mayonnaise
2 lettuce leaves
½ tomato, sliced
6 thick slices extra-old white cheddar
½ ripe avocado, pitted, peeled and sliced

METHOD

In a large frying pan over medium heat, fry bacon to desired doneness. Remove from pan and blot on paper towel to remove excess grease. Reduce heat to low, drain off excess drippings and add apple slices to pan. Cook for 2 minutes, flip apples and cook for another 2 minutes. Transfer to a paper towel. Toast bread; spread each slice with mayonnaise. For each sandwich, layer half of the lettuce, tomato, cheese, bacon, avocado and apple slices. Top with another slice of bread.

TO SERVE

Use 2 cocktail toothpicks per sandwich to hold the sandwich together. Slice in half and serve.

SERVES 2 | TOTAL TIME 15 MINUTES | ACTIVE TIME 10 MINUTES

Mmm … chai tea with rich milk and chocolate is sweet and comforting. White tea offers a gourmet twist on this classic but exotic hot drink. The complex notes make this a charming choice for times to relax and unwind.

INGREDIENTS

2 cups fresh boiled water
2 white chai tea bags
1 cup milk
1 tablespoon unsweetened cocoa powder
2 tablespoons granulated sugar
1∕8 teaspoon pure vanilla extract
2 tablespoons pure maple syrup

METHOD

In a large cup, pour water over tea bags. Set aside to steep for 5 to 7 minutes. Heat milk in a saucepan over medium heat until scalding. Remove from heat; add cocoa, sugar, vanilla and maple syrup. Stir in tea.

TO SERVE

Pour into large mugs.

SERVES 4 | TOTAL TIME 1 HOUR | ACTIVE TIME 30 MINUTES

You’ll have friends and family believing you’re a trained chef after serving this unique and unexpectedly delicious
dish. Butternut squash is fantastic on its own, but the honey green curry takes it over the top. Welcome to your four-star home restaurant!

INGREDIENTS

1 medium butternut squash
¼ cup pasteurized honey
Juice of 1 lime
¼ cup coconut milk
1 teaspoon Thai green curry paste

METHOD

Preheat oven to 400°F. Using a sturdy knife, cut the top off the squash and discard. Cut the squash in half lengthwise. Using a spoon to scrape, remove seeds and pulp; discard. Cut squash into 2-inch-wide triangular wedges, about
12 in total.
In a small bowl, combine honey and lime juice. Place squash wedges on a foil-lined baking sheet. Using a pastry brush, generously cover wedges with some of the honey mixture. Bake squash for 35 to 40 minutes or until tender.
Meanwhile, pour the remaining honey mixture into a small saucepan and warm over medium heat. Whisk in coconut milk and curry paste. Bring sauce to a boil; lower heat to simmer and cook for 20 minutes to reduce.

TO SERVE

Arrange 3 squash wedges per plate. Drizzle with warm curry sauce.

SERVES 6 | TOTAL TIME ABOUT 1 HOUR | ACTIVE TIME 30 TO 40 MINUTES

There’s a naughty little surprise in the centre of these smooth chocolaty soufflés. The first few bites are scrumptious, but the next few bites will take you over the edge. Your sweetie will remember why they fell in love with you while savouring this dessert.

INGREDIENTS

3 tablespoons butter, plus extra for ramekins
6 tablespoons granulated sugar, plus extra for ramekins
1 cup semisweet chocolate, chopped
3 tablespoons whipping cream
1 teaspoon pure vanilla extract
3 large egg yolks
4 large egg whites
6 Lindt chocolate truffles

METHOD

Preheat oven to 400°F. Butter six 4-ounce ramekins. Coat thoroughly with sugar. Chill in the refrigerator until ready to use.
Melt semisweet chocolate in a double boiler. Stir in whipping cream, butter and vanilla. Remove from heat; whisk in 3 tablespoons of the sugar and the egg yolks. Set aside to let cool.
In a bowl, beat eggs whites until frothy. Add in the remaining 3 tablespoons of sugar, beating until stiff peaks form. Fold the egg whites into chocolate mixture until combined.
Fill the ramekins halfway with the chocolate mixture, then add a truffle to each cup. Fill the remainder of the way with the chocolate mixture. Bake soufflés for 15 to 18 minutes or until firm yet still jiggles when lightly shaken.

TO SERVE

The ramekins will be very hot, so place each on a dessert plate. Serve immediately,

Note: The mixture can be prepared and poured into ramekins several hours in advance of baking.

SERVES 4 | TOTAL TIME 25 MINUTES | ACTIVE TIME 25 MINUTES

An outstanding blend of texture and flavour, this grand vegetarian Portobello has a meaty base, simple filling, light and crisp panko topping and an unexpected kiss of ginger. Gourmet gals everywhere are enjoying Japanese panko in new ways.

INGREDIENTS

1 teaspoon olive oil, plus extra for brushing
1 clove garlic, chopped
1 handful fresh spinach leaves, chopped (plus additional leaves for garnish)
½ red pepper, chopped
1 teaspoon freshly grated ginger
2 tablespoons soy sauce
4 large Portobello mushrooms caps
6 tablespoons ricotta cheese
4 tablespoons panko (Japanese bread crumbs)

METHOD

Preheat the barbecue or indoor grill to medium-high. Heat olive oil in a frying pan over medium heat. Cook garlic, spinach, red pepper and ginger with the soy sauce for 3 to 4 minutes, until tender. Thoroughly wash the mushroom caps. Scoop out the gills with a spoon and discard. Lightly brush the mushroom with olive oil; grill for 2 to 3 minutes each side if using a barbecue, or with the lid down if using an indoor grill.

In a bowl, mix the sautéed vegetables with the ricotta. Scoop mixture into the mushroom cap; sprinkle with panko. Warm under the broiler (set at high) for about 5 minutes or until the panko is golden brown and crisp.

TO SERVE

Serve on individual plates and garnish with fresh spinach leaves.

To promote the upcoming Vancouver Island Baby Fair (taking place on Sept 25 & 26), the event’s organizers are giving away a copy of our book, The Gourmet Pregnancy on their Facebook fanpage.

If you are interested, join their page & post your biggest pregnancy food craving for a chance to win. http://www.facebook.com/vibabyfair

Good luck!

Starting in August 2010 and continuing for several months, First Step Nutrition will be featuring one recipe from The Gourmet Pregnancy in each of their monthly newsletters.

First Step Nutrition offers up Prenatal, Postnatal, Infant & Toddler nutrition services.

Browse to their site to sign up for their newsletters, or to get more information:
http://www.firststepnutrition.com/

June 16, 2010 by Mary Luz Mejia

Many women will say that being pregnant during the hot, sticky summer months is hard on their bodies. Bloated feet, sore, tired legs and bellies that expand as baby grows don’t make for much frolic or fun in the sun. And for some, the idea of cooking is just as unpleasant.

Mom and cookbook author of “The Gourmet Pregnancy,” Leah Douglas, might point out however, that while the heat can get tiresome, at least the summer affords a bounty of fresh fruit and vegetables to make eating while pregnant fantastically flavourful.

Food Trends recently asked Douglas what she would recommend moms-to-be (or anyone) enjoy this summer using local fare from their regions. Without much hesitation, she responded, “The grilled peaches with pink grapefruit and mint. It’s light, refreshing and can be served alone or with chicken or fish,” adding, “Best of all, if you take omit the onions, you can turn this into a dessert by adding vanilla ice cream.” Versatility such as this on a hot day- what else could a girl ask for?

And the clincher- these grilled peaches take next to no time. Ask him to grill, you put your feet up, sip something cool and relax until dinner is served!

Grilled Peaches with Pink Grapefruit and Mint recipe
courtesy of Leah Douglas as found in The Gourmet Pregnancy

Serves 4 | Total Time 15 Minutes | Active Time 15 Minutes

Douglas writes, “These luscious, juicy peaches are incredible, and the pink grapefruit and mint are a perfect contrast. Grilled fruits taste so fabulous, so if you’re feeling adventurous, throw whatever other fruits you have on the barbecue as well.

INGREDIENTS

• 2 ripe peaches
• 1 tablespoon olive oil
• 2 tablespoons champagne vinegar
• 2 tablespoons brown sugar
• 1 pink grapefruit, peeled and sectioned
• 2 tablespoons diced red onion 8 fresh mint leaves

METHOD

1. Peel peaches. Cut in half and discard pits.
2. Brush peach halves lightly with olive oil and place on barbecue or indoor grill over medium-high heat.
3. Barbecue for 3 minutes; flip and grill on the other side for another 3 minutes.
4. Meanwhile, in a saucepan over high heat, bring champagne vinegar and sugar to a boil, stirring constantly. Remove from heat.
5. Cut each grapefruit section into 3 or 4 pieces.
6. In a bowl, mix grapefruit chunks and onion. (NOTE: omit onion if turning this into a dessert).
7. Chop 4 of the mint leaves and add to grapefruit mixture. Pour vinegar mixture into the bowl, stirring to mix lightly.

TO SERVE

Serve each peach half individually, topped with a spoonful of the grapefruit mixture and garnished with a mint leaf. (Add ice cream or sorbet if you are making this for dessert).

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