Running Room Magazine Recipes as seen on Toronto’s Breakfast Television

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Cashew Berry Basil Post Run Shake; Peanut Butter Hummus, Herb Garden Lamb Burgers and Peanut Power Balls ~ good-for-you fuel, in the pages of Running Room Magazine (click here for recipes).

I’m super excited to kick off this work week on Toronto’s #1 morning show: Breakfast Television, sharing my love for all things food and running – tied into one fun segment!! Click here to watch the segment.

Pre and post run summer foods…..

I’ve always said summertime meals & snacks should be about simple, do-nothing (or very little) recipes.  Our Canadian summers are far too short to be working up a sweat in the kitchen.  These delicious and good-for you recipes will allow you to enjoy summer grub without sabotaging all your hard work on foot (*for those who may be training for a fall race).  These recipes are great for active families on-the-summertime-go!  Biking, hiking, camping, a day at the amusement park, or just chilling out in your own back yard!! Happy summertime eating!

Summer Rnning Room Shake
Refuel after a warm weather workout with a post run shake made with Earth’s Own Cashew Fresh Beverage.

Cashew Berry Basil Shake: One of my favourite ways to refuel after a warm weather run is with a post workout shake.  Take advantage of fresh local berries and your herb garden.  Yup, you read that right – for a dose of summer freshness add a handful of basil to your morning shake.  I’m also a big fan of Earth’s Own Cashew Fresh Original – this creamy and delicious dairy free beverage is made with 100% real cashews, is an excellent source of calcium and vitamin D, is low in fat and contains only 50 calories per (1 cup/250 mL) serving.  For more information about Earth’s Own Cashew Fresh, and Cashew Fresh Unsweetened click here.

Peanuts:  Peanuts are my go-to snack of choice and have been for many years.  Peanuts are filled with plant protein, healthy fats, and fibre.  Munching on peanuts satisfies my mid-day hunger, and fuels my body with the quality vitamins and minerals it needs as a runner.  I eat them by the handful, and use them as an ingredient too.  Peanut Bureau has a number of satisfying and nutritious recipes.  For more tasty recipes, and to learn more about the health benefits of peanuts, click here.  Here are a few of my favourite recipes made with peanuts:

*click on each pink title for recipe*

Peanut Butter Hummus

*A savoury mid-day snack, or pre-run nibble to get you through your workout.  Serve with pita wedges, and/or veggie sticks.  Also makes a tasty after school snack, my boys love bean dips.

Peanut Power Balls

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Loaded with plant protein, and healthy fats, these mid-day treats are as fun to make as they are to eat. Enjoy!

*Craving a sweet treat?  Or need a post run quick fix?  These power balls will satisfy your sweet tooth and fuel your body at the same time.  I often add dark chocolate chips – for an extra dose of yum.  These make a fun and tasty snack to pack up for road trips too – steer clear of the drive-thru on your summer outings, and munch on peanut power balls instead.

Summer Lamb Burger 1
Take advantage of all your garden fresh herbs when preparing this delicious burger.

Herb Garden Lamb Burgers: Nothing screams summer like a homemade burger off the grill.  Celebrate backyard cooking with a juicy burger.  I promise, this tasty summer staple will be a favourite among your grilling repertoire.

For all my pre and post run summer recipes featured in Running Room Magazine, and prepared on Breakfast Television, click here.

 

Charmaine is a chef and recipe developer.  She is a regular guest on Rogers Daytime DSC_1081York Region, and food writer for Running Room Magazine sharing her love and enthusiasm for all things food and cooking.

Charmaine is a proud ambassador of Niagara Falls Women’s Half Marathon a celebration of Women & Fitness, come join in the FUN June 6th, 2016.  Register before June 30th, 2015 for ONLY $68.  Hope to see many of you at the start line in 2016!  Click here to register.

Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan.  Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

For more tasty recipes visit www.charmainebroughton.com

Twitter @runnercharb #RunCookSmile

Blueberry & Brown Sugar Muffins made with Earth’s Own Cashew Fresh

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I told you they were hungry!

As the mom of two active and very hungry boys, there are a few things you can always find kicking around in my kitchen:

1. a mess (*I’m to blame, not my kids)

2. white bean dip (*click here for the recipe) and a ton of cut up veggies

3. a variety of homemade baked goods

When it comes to baking, I might be the only mom left on the planet who still uses (and admits it): butter, sugar and all-purpose flour.  Yup.  You heard it here first.  Truthfully, I think we live in a day where healthy eating has gone a bit too far.  Don’t get me wrong, I pride myself on feeding my family well.  We grow and eat our own kale (and a variety of other vegetables), we all carry refillable water bottles, and I can count on one hand how many times we eat meals outside of our home in a year (*my kids don’t own ipads/pods or phones either – we really do kick it old school in our humble chateau).

Now, just because I kick it old school with my pantry staples, does not mean I can’t add all the good grub that many boast, or should I say ‘post’ about.  You know those fb friends we all roll our eyes at (or at least I do!?) – the post goes something like this: “Today I made little Johnny: raw, vegan, gluten-free pancakes #NoSyrup #SugarIsTheDevil”.  My kids eat raw, vegan and gluten free often too, its called (get this…): an apple.  Or, in this case: fresh blueberries.

These muffins make a perfect on-the-go summer treat.  I encourage you to celebrate berry season and take advantage of fresh local blueberries (full of antioxidants, vitamin C and fiber ~ take THAT Johnny’s mom!!).  These muffins also contain my good-for-you seed mix (*see note at bottom), and a new favourite product/ingredient of mine (*click on title to learn more): Earth’s Own Cashew Fresh Beverage.  I’ve been a huge fan of Earth’s Own line of Almond Fresh Beverages for sometime now ~ Almond Fresh Coconut Beverage is our family favourite.  You can watch me make a delicious coffee house inspired post run, or breakfast on-the-go shake made with Almond Fresh Coconut Beverage here.

Grab the kids, roll up your sleeves and have some summer fun (*cooking = math, science & life skills!!) in the kitchen whipping up a batch of my blueberry filled muffins.

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Blueberry Brown Sugar Muffins.

Blueberry & Brown Sugar Muffins 

Most muffin recipes call for at least 1 1/2 cups (375 mL) sugar.  My recipe calls for half the amount as I like the ‘sweetness’ to come from the blueberries.  Enjoy!

3/4 cup (175 mL) brown sugar

½ cup (125 mL) softened butter

2 eggs

1 tbsp (15 mL) vanilla extract

2 cups (500 mL) all-purpose flour

¼ cup (60 mL) mixed seeds (*see note below)

1 tsp (5 mL) baking soda

2 tsp (10 mL) ground ginger

pinch ground cardamom and salt

1 cup (250 mL) Earth’s Own Cashew Fresh Beverage

2 ½ cups (625 mL) fresh local blueberries

Topping: 2 tbsp (30 mL) brown sugar + hefty pinch ground ginger. Combine with fingertips.

Preheat oven to 350 F (180 C).  Line a 12 cup muffin tin with large liners (I like Paper Chef Culinary Parchment Baking Cups – amazing product).  Beat together sugar, butter, eggs and vanilla.  Add dry ingredients and stir until combined.  Slowly stir in Cashew Fresh until evenly combined.  Fold in fresh blueberries.  Divide batter evenly between muffin cups (cups will be quite full).  Top each muffin evenly with brown sugar/ginger topping.  Bake in center of preheated oven for 25 minutes or until toothpick inserted in center of muffin comes out clean.  Makes 12 muffins.

*Note on the seeds:  Once every few weeks I go to a bulk food store, and buy equal amounts (approx 1 cup (250 mL) of each): flax seeds (I grind them at home), chia seeds (whole; they are porous = no need for grinding to absorb nutrients) and hemp seeds.  I put them in a large mason jar and shake (to combine), I then use/add my seed “mix” to our morning oats, smoothies and baked goods.  I am a huge believer in quality plant protein and healthy fats.  I find this is a super easy way to incorporate these nutrients into our diets.

DSC_1081Charmaine is a chef and recipe developer.  She is a regular guest on Rogers Daytime York Region, and food writer for Running Room Magazine sharing her love and enthusiasm for all things food and cooking.

Charmaine is a proud ambassador of Niagara Falls Women’s Half Marathon a celebration of Women & Fitness, come join in the FUN June 6th, 2016.  Hope to see many of you at the start line in 2016!  Click here to register.

Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan.  Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

For more tasty recipes visit www.charmainebroughton.com

Twitter @runnercharb #RunCookSmile