http://www.jacquiechamberlain.com/

Nourish Play, Camden, ME (2025)

12/25/2022

this holiday season looks different than most. there’s no tablescape other than my tree. my family’s scattered across the country doing their own thing with my immediate family on a cruise nearing the panama canal. my friends are with their loved ones so I’m with myself.

but there’s a lot of joy and gratitude in that. everyone’s where they need to be. it’s a new chapter as I’ve been building my own foundation the last six months. everyone’s happy. I have phone calls and text messages, a group chat and love from close friends I didn’t even know last Christmas. from my time in Maine to Nashville to California, my heart’s been cracked open with change, new perspectives, lonliness and also a deeper love from the people with whom I’m growing in relationship with.

I haven’t been posting much during this time as I’ve been spilling all of my words onto pages instead of the clouds, but thank you all for gracing me and this corner. I appreciate the community we’ve created talking about food, recipes and wellness and look for many new conversations and baking, of course, in 2023. merry, merry! 🌟

10/09/2022

“feel it, don’t fight it.”

something I was not expecting during this physical detox was the emotions it would stir up to be released as well, primarily anger, frustration and betrayal. (for those who don’t know, I’m going through a detox to remove historic environmental toxins that are affecting my system.)

it seems obvious due to the mind-body connection, but I feel like that's my largest lesson in this life - to actually embody my body.

to feel my arms connect to my shoulders. feel them stack over my wrist. bending my elbows, having most of my weight held by my arms as a bend my back facing the ceiling and pull my body back from its core into downward facing dog.

there are so many stories that are not solely my own- I know you have them too - and as I sift through them and release them in a different way, let’s pause and flow through together. as I rewrite this new chapter in a completely different state, a new job within a new community, physically detoxing from harsh chemicals, I have the gift to create and embody a new reality and dreams. but you do too no matter where to are or what your circumstance!

on this full moon, what are you releasing and what actions are you taking to go after your dreams? 🫶🏻

08/21/2022

I’ve been here for 10 weeks, and it feels like a blink of the eye. like it’s only been two months? but also, where did that two months ago?

as I was leaving the farmer’s market yesterday, a friend told me, you’re the happiest when you’re there, which is true. I love that I saw four of my colleagues - some before work and others simply because we live what we say. I love that the man who sells mushrooms knows exactly what I’d like when I come up, or the gentleman at the fruit farm knows I’m going to buy my weight in grapes, but which box of figs do I want today? I love knowing that one of the girls at one of my favorite farms is back at college now, and I received a business card from another farm because I buy so much darn lettuce.

I also love when I meet these farmers on their own terrain and that’s the story of these eggs. I met at work a few weeks ago and I was thrilled to hear of a farm where I can pick up up local chicken. (I had been driving an hour away to go to a butcher to get local meat and this is so much closer and a family business!) So off I went yesterday to pick up my chickens, which I did, had a beautiful conversation and then was way too excited to try the egg vending machine! I mean… how cool!

slowly but surely, I’m finding my place, my community and my friends. of course, social media gives the highlight, but I’m incredibly grateful for this time to be deeply connected to nature, to find a new version of myself and to be push by an incredible company doing wonderful things in hospitality.

🐥

if you’re in the Healdsburg area, check out at in Windsor every Friday and Saturday. the vending machine is there every day, and is also selling beef on Sundays from 10-1pm, which I’m going to get next week when my new tires are on and I’m not a turtle on the highway

07/26/2022

the story begins with a girl who loves to travel, but also likes to be able to cook wherever she goes. she’s travelled to Mallorca, Oregon, Hawaii and NYC to cook for guests and clients. she drove up and down the east coast, through the mountains to Nashville. At times, she’s been lucky to have her car to stash her vitamix, some bowls, her knives and pantry, but other times, it’s been limited to what can fit carefully into a suitcase between bathing suits and dresses.

that’s where this pan comes in - the amazing cast iron that can cook anything from eggs to dessert! in today’s newsletter, I share my favorite roasted chicken recipe that provides a sustaining meal in this pan no matter where you are. it’s my comfort food, and as much as I love traveling (or moving 🤪), a meal that’s brightens touches your childhood memories and senses is needed… plus my beloved cookie pie can be made in the same pan. YUM!

click the link in my bio or story to subscribe and get the latest recipes 🤍

06/19/2022

“community” has been on my mind a lot lately because obviously mine has changed significantly. I went from knowing all of my farmers, having my “life rituals” as I call them about where the dry cleaners is, where to buy flowers from, etc to really not knowing a lot. I’ve found a great smoothie place while I’ve been in transition, a great place to pick up gluten free pizza and another for plant based meals.

it’s a process, but I had such a wonderful morning yesterday strolling. I circled the market and then picked up cherries, blackberries here, flowers there, lettuces and a cauliflower over there. I drove by a stand for Dry Creek peaches, knowing that the ones on the ranch need just a little more time. I picked up a smoothie and then went to the farm and purchased two gorgeous bowls along with vegetables I helped to harvest on Friday.

I drove to Napa to check out a butcher, and then to Whole Foods for ice cream because it’s going to get to 100 this week. (if anyone knows an amazing vegan ice ream local to here, please let me know!)

a lot of driving, but a lot of exploring as I piece together this new life, these new rituals and these new friends. community can be found anywhere - you just have to look for it! 🌱

04/21/2022

the brightly colored boards of gorgeous dips, cheeses, fruits, vegetables and breads always enticed me, but it wasn’t until I perfected ’s gluten free sourdough recipe that I was excited to make one… because let’s be honest, toast (or olive oil fried toast in my case) is always something special to load flavor onto.

I cooked for an engagement the other weekend in a beautiful treehouse, and it was the first time I had started a client meal with one. it was such a hit as they played cards in front of the fire, sipped champagne and I prepped for the rest of the evening.

in this week’s newsletter, I share the recipe for the beet- white bean dip, which with its brilliant color is dying to be photographed (and eaten, of course), along with warmed stuffed dates.

what would be on your ideal nibble board?

for more recipes, click the link in my bio to subscribe 🤍

02/22/2022

loves, I did a thing…

WELCOME to A DINNER PARTY!

this is both my *new* Substack offering, and will be the name of my dinner series that I’ll explain more about soon.

I have provided friends + clients recipes for years. during the pandemic, I was going to produce an e-book, but time + frankly, finances got in the way. Substack has two options, which is perfect for both small creators and for you. below are mine:

1: a free newsletter! here, you’ll receive 2 letters a month from yours truly. the first will be an ingredient focus with ideas of how to store + use it - think lilacs in may + blueberries in august. the second will be community focused with either a farmer story, an event recap or a way for you to connect with your community/family/friends with design inspiration or a menu.

2: a paid yearly subscription! you’ll receive the above as well as one recipe a week that’s free of gluten, dairy + refined sugar. every single recipe I post is one I make for myself, family and clients that’s tested multiple times so you can be sure it WILL work + create a happy experience at the table!

I’ve been in the acknowledgements of some incredible books + have worked with some of the best clients, but this is a way for you to also “work” with me at the price point of a cookbook.

click the link in my bio to join in either capacity. thank you in advance for supporting this work, and being a part of my story! 🤍

02/22/2022

OK loves, I did a thing…

WELCOME to A DINNER PARTY!

this is both my *new* Substack offering, and will be the name of my dinner series that I’ll explain more about soon.

I have provided friends + clients recipes for years. during the pandemic, I was going to produce an e-book, but time + frankly, finances got in the way. Substack has two options, which is perfect for both small creators and for you. below are mine:

1: a free newsletter! here, you’ll receive 2 letters a month from yours truly. the first will be an ingredient focus with ideas of how to store + use it - think lilacs in may + blueberries in august. the second will be community focused with either a farmer story, an event recap or a way for you to connect with your community/family/friends with design inspiration or a menu.

2: a paid yearly subscription! you’ll receive the above as well as one recipe a week that’s free of gluten, dairy + refined sugar. every single recipe I post is one I make for myself, family and clients that’s tested multiple times so you can be sure it WILL work + create a happy experience at the table!

I’ve been in the acknowledgements of some incredible books + have worked with some of the best clients, but this is a way for you to also “work” with me at the price point of a cookbook.

click the link in my bio to join in either capacity. thank you in advance for supporting this work, and being a part of my story! 🤍

02/14/2022

I've received my greatest learnings about love the last few years, because when you love deeply, the lessons hit deeply too.

I've learned what it's like to fight for whom you believe in. to stand by that person's side, to be stood next to and know your truth.

I've learned to protect those closest to me in a bubble, not to keep others out, but to keep what's close sacred and be protective of who has access.

I've also learned how to have the deeply tough conversations, to let go of your own fears and also scream + cry when emotions run high. (side note: don't mean this in a toxic or abusive way.

I know what it's like to let some chapters go, and to restart others. how to say, I love you but I need X.

loving someone, including yourself, is the messiest. it's intimately being reflected + being reflective consistently on where you are + where you're going. it's changing courses with or without another. knowing yourself and then merging and yet not, with another. seeing all of your flaws and imperfect ways, and those of another, and saying OK, I still love you.

it's raw, but through all of this, it's also the most beautiful. sending you all the love today, and everyday.

you are so loved ❤️

02/13/2022

while there was still a chill in the air yesterday, the was bustling with people standing in long lines for breakfast or brunch, and purchasing provisions for their celebratory weekends, however they shaped for you - football, ‘the concert’ or love.

but there was one conversation that stuck with me. in the short time we’ve talked, her passion and love for the farm + businesses she has created is magnetic and we had such a fun time talking about all the work, yet all the reward that comes from bringing people together through different events.

later, I thanked her for such a lovely conversation, and she replied, that’s what it’s all about. so simple, but so true.

the conversations. the creators. the farmers. the artists. the film makers. the ceramicists. the herbalists. the performers. the _______.

it’s about community.
it’s about connection, verbally or nonverbally.
it’s about the intimacy you start to create with another that’s beyond text, but seeing and understanding their language and integrating it into your own life.

that’s what I want to create… and we will together starting at the end of March. stay tuned… 💫

01/25/2022

snow is falling lightly this morning like powdered sugar coming from the sky. we went from having a wintery mix + rain last week to snow today, although my driveway is an ice rink underneath it all. some light yoga this morning in place of lifting, the 5-year old in me is looking forward to playing in it later.

whether it’s snowing where you are or there’s simply a chill (it’s all relative), these oats will warm you from the inside out before or after a long day of playing. highly adaptable, you blend everything, pour into a baking dish and bake for 35 minutes while you have a dance party in the kitchen.

below is my very basic baked oatmeal recipe below, but this is where it gets fun and very choose-your-next-adventure, you’re also going to want to choose one of the following additions. they’re seasonal, yes, but they’ll provide more nutrition, texture and sweetness to the overall dish.

apple pie 🍎 add 1/2 cup applesauce when blending + stir in 1/4 cup shredded apple

banana bread 🍌 add 1/2 cup mashed banana when blending + stir in 2 tablespoons chopped walnuts + chocolate chips

sticky date pudding: add 5 pitted dates + 2 tablespoons of almond butter when blending + stir in 2 chopped dates

pumpkin pie 🥧 add 1/2 cup pumpkin or winter squash puree + 1/4 teaspoon ground ginger when blending + stir in 2 tablespoons chopped pecans

zucchini bread: stir in 1/2 cup shredded zucchini + 2 tablespoons chocolate chips

1 cup rolled oats
4 tablespoons flax meal
1 1/4 cups nut milk, oat milk or water
2 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon baking powder
pinch of sea salt
2 tablespoons collagen peptides (optional)

preheat your oven to 350 degrees, and place two oven safe, 8 ounce mugs (or 3- 6 ounce ramekins) onto a baking sheet.

add the ingredients to your blender (oats through the sea salt) + blend until mostly smooth. stir in your shredded apple. pour the mixture equally into your mugs. for a fun surprise, spoon 1 tablespoon of nut butter into the middle of each mug, lightly pushing it down.

bake for 25-30 minutes, or until puffed, golden and creamy. cool slightly before digging in - enjoy!

01/02/2022

2022 is already looking good! 💫

make 's olive oil brioche dough recipe. roll it out to a rectangle about 12" x 18". spread it with butter (dairy free or not), maple sugar, cinnamon, orange zest and chocolate. roll, bake and drip with a kahlua - cacao butter glaze.

savor each delicious bite. the new year (and 2022) does not mean deprivation, but savoring the moments with friends that nourish yourself and your body 💋

12/21/2021

happy solstice!

welcoming winter, today marks the shortest day, and honestly it’s something that surprises me each year being in maine. the sun sets by 4:30pm, giving us time to reflect on this past year + dream for the next. I know I’m not the only one who felt like 2021 was harder than 2020, but I can also say that it provided a lot of personal growth that makes me excited for next year.

creme brûlée was never a favorite of mine until I had it at a wine bar that opened in my hometown in the early 2000s. it had a thick layer of chocolate ganache on the bottom that paired beautifully with soft vanilla creme. full of gingerbread flavors, this balances light + dark, spice + vanilla, soft and crackly. all of the good things… and all of the good things to come

click the link in my bio for the full recipe!

11/26/2021

one more day, and everyday, to be grateful and thankful 🤍

we kept Thanksgiving very small this year with only my immediate family. no distractions, only cooking, eating and being together. it was perfect!

just like these leaves, this year has brought a lot of transformation + changes, but I'm so grateful for friendships that have carried me through the ups + downs.

I'm grateful for work and clients that become friends and invite me to partake in their lives.

I'm grateful for my body that allows me to do the work I do. it can be physically demanding, and with what I've put it through throughout the years, thank you body for carrying me. (being grateful for your body also allows you to digest your food better!)

I'm grateful for my community here in my coastal town in Maine. I was supposed to be here for a summer, and 5.5 years later, there's a group of talented creatives I'm thankful to know.
.. thank YOU for being here, and starting our community of good food, community, togetherness + sharing. I live for connection, and I'm grateful for this tool to be able to do so 🤍

11/04/2021

last week, Rockland Farmers Market] + market ended for season, and I had to say ‘goodbye, have a great winter!’ to many friends 🥺

BUT there are many upcoming markets if you’re local to still enjoy our community all winter long.

Rockland Farmers Market] is going to host three holiday markets on november 18th + december 9th from 9-12pm at the Rec Center (61 Limerock Street).

has moved their farm vendors inside the greenhouse on Saturday in Rockport now. they will be hosting their craft holiday market too - dates to be determined soon!

moved into Aubochon this week + will be open every friday throughout the winter from 9-1pm. some farms will have pre-order, which is important if you want to get those select bunches of greens! 🌱

will continue every saturday from 9-2pm in Belfast, and has become one of my favorite stops during the winter months.

and while I’d love to keep this secret to myself, my friends at has re-started their winter buying club. sign up for their newsletter and you’ll be sent a link every friday or saturday to preorder vegetables from their farm. other local products such as bread, cheese, eggs and fermented foods can also be ordered. pick up is on wednesday afternoon at their farm.

10/28/2021

while I wholeheartedly believe that there are no good or bad foods - only ones that are more nutrient dense - I too fell into a trap of making a rule for my body that needed to be adjusted, or frankly, broken.

as I was consistently eating in a paleo-style of eating, I cut out grains. I’d use oat flour in recipes, but I wouldn’t eat the whole grain… which is a little backwards if you think about it.

with the shift in season (and ultimately, in temperature), a job that’s 70% outside during an event and a need to support my body + nervous system more deeply, I remembered my friend telling me about her morning oats last fall. oats eaten in their whole food form are a wonderful source of fiber, calms the nervous system and supports the cardiovascular system providing sustained energy.

to bring in the fall vibes, sautéed apple, cranberries + last season’s raspberries with a little cinnamon has been my favorite topping. i’ve also swirled my winter squash chia pudding recipe (linked in my profile) in sometimes with a dollop of nut butter. no sugar needed, protein, and sustenance… perfect for a cozy morning or hiking snack.

what’s your dream fall topping? 🍂

10/23/2021

we hosted our final event last saturday, and it felt like such a ‘cherry-on-top’ moment. a culmination of the hard work we put into each event this season. a moment of feeling held within my community of vendors that I’ve created relationships with for years… and with a small, but mighty staff that’s truly supported me for months.

I'm so grateful to our clients for inviting me into + allowing me to witness a special moment of their lives, whether it was happy or sad. (we did produce three memorial services this season, which was different, but an equally heart warming way to experience love.)

seeing the smiles on their faces, being able to be a part of their family for a brief time and creating friendship throughout the process is truly why I do what I do. I love building experiences, and I’m grateful for each day I can do it.

thank you, thank you, thank you! 🤍

09/21/2021

I’ve been thinking about community lately - what it means to be in community, how to cultivate it and also how to let parts go when needed. to me, community is ultimately the relationship you seek, create from and build with. the last few months have bought me a lot of personal + professional change, but it’s community where we have a space container to work through changes and grow to the next level.

I’m grateful for the friendships that have stood with me as I change + we change, continuing to align our paths.

I’m grateful to the local community of farmers that have fed me during this time. It’s something special to go by a farm stand and run into friends, or walk in to the butcher and simple ask, what do I want today? they never steer me wrong.

I’m grateful for the makers I’ve been able to collaborate with, letting each person’s gift shine, take up space to create an incredible product + experience.

I’m grateful for the relationships that have parted. the time we’ve had + the growth they’ve provided is huge.

what does community mean to you? how do you cultivate it? ✨