As someone who loves exploring regional cuisine with a health‐conscious twist, Jessica Mitton’s Some Good: Nutritious Newfoundland Dishes is a refreshing find. Drawing from the vibrant culinary traditions of Newfoundland and Labrador, this cookbook ambitiously marries island comfort food with modern dietary considerations — specifically gluten‐free, dairy‐free, and refined sugar–free cooking.
What is notable from the outset is Mitton’s desire to reimagine iconic Newfoundland dishes in a way that honors their roots while making them more accessible for present-day dietary needs. Her subtitle — Nutritious Newfoundland Dishes — is no mere marketing flourish. The book lists recipes for appetizers, mains, sides, desserts and condiments, all “utilizing island ingredients with new twists on Newfoundland classics like fish cakes, Jiggs’ Dinner, seafood chowder, and many more.” https://breakwaterbooks.com/products/some-good
This fusion of local flavour and nutritional awareness adds a special dimension. When you flip through the book, you’re not only prompted to try the familiar (think cod, moose, wild berries) but also to rethink the building blocks of those dishes — whether it’s swapping in alternative flours, freeing the recipe from dairy, or reducing refined sugars. In a region where traditional dishes often rely heavily on salted meats, butter, pork scrunchions and root vegetables, this is both bold and welcome.
Mitton’s approach is thoughtful. She begins with an introductory chapter on “Living without Dairy, Gluten, and Refined Sugar,” framing the recipes with context on why some substitutions matter. She notes insightful tidbits like how some bodies struggle to break down casein and lactose which can lead to digestive trouble.
The concept also elevates the region’s ingredients: wild game, foraged berries, fish – all reworked with health-friendly techniques. For those of us keen to cook with conscience, Some Good offers a much-needed bridge between tradition and wellness. As we approach the holiday season, nothing conjures up traditional treats like Snowballs, full of coconut goodness. Try them in our Recipe section and they’ll quickly become your new favourite – easy and oh so delightful!
That said, the book is not without its quirks. One early critique is its brevity (only 40 recipes) which might leave dedicated home cooks wanting more variety. The photography drew mixed reviews: while shots of salads, roasted veg and breakfast dishes were praised, other images reportedly failed to ignite the appetite. Also worth noting: the measurements are given in imperial only (no metric), which may be a hurdle in Canada for cooks used to metric conversions.
If you live in Newfoundland or have roots there, Some Good will feel like a love letter to your kitchen heritage — updated, thoughtful, and rooted in local ingredients. Even if you’re not from the region, you’ll appreciate the novelty of exploring east-coast fare with a health-centric lens.
If you’re strictly looking for high volume recipe lists, ultrarich indulgences, or glossy food-magazine photography, you might find the book a bit lean. But for the reader who wants authenticity + wellness, Mitton offers something special. Looking to purchase the book? Go to https://breakwaterbooks.com/products/some-good or win a copy in our Giveaway section.
Surrounded by either ultra-traditional comfort food or austere “clean eating” cookbooks, Some Good strikes a welcome balance — grounded in culture, yet looking forward. Jessica Mitton honours Newfoundland’s culinary legacy while nudging it into an era where dietary sensitivities and conscious choices matter. If you’re curious about Newfoundland cuisine, want to support local authors, or simply cook with more intention, this cookbook delivers.
Contents and images used with permission by Breakwater Books. https://breakwaterbooks.com/products/some-good