Post Around The Bay Race Foods as seen on CHCH Morning Live

It’s that time of year again: Around The Bay Road Race in Hamilton, Ontario!!  ATB, is the oldest road race in North America (yup, older than the Boston Marathon).  After all that hard work on foot (not to mention the months of training) us runners deserve some good post ATB grub!  I’m excited to share some of my favourite post race nosh on CHCH Morning Live (click here to watch segment).  From pizza and lasagna, to nutty snacks (paired with my fave Ontario Craft Beer: Midlands Butter Tart Ale) and a decadent sweet treat.  Happy Running and post race eating!!

lasagna
Cookin’ Greens Kale & Pumpkin Lasagna Click here for the recipe.
Kale Pizza
Cookin’ Greens Grilled Sausage and Greens Pizza. Click here for the recipe.
XL-Japanese-Style-Peanut-Popcorn
Japanese Style Peanut Popcorn. Click here for the recipe.
spicy peanut popcorn
Spicy Peanut Popcorn. Click here for the recipe.
Salted Caramel Parfait
Salted Caramel and Chocolate Parfait. Click here for the recipe.
Beer
Maple Butter Tart Ale – no raisins required! Click here for more info.

Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM & Breakfast Television and food writer for Running Room Magazine sharing DSC_1081her love and enthusiasm for all things food, cooking and running.

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

Follow Charmaine on Twitter @runnercharb

Gay Lea Nordica Smooth Cottage Cheese Recipes as seen on CTV Morning Live Ottawa and Rogers Daytime Ottawa

CottageCheese

As the mom of two active and hungry teenage boys, I’m always looking for healthy and delicious snacks that can be served on-the-go.  Gay Lea Nordica Smooth cottage cheese is low in fat and sodium, and is packed with protein.  Because of its silky smooth texture (that’s right, no lumps!!) I love using Nordica smooth as an ingredient in many of my favourite breakfast dishes and snacks/desserts.

Flavours include (click on each title to learn more):

Salted Caramel, Vanilla Bean and Lemon

I’m excited to share some of my favourite Gay Lea recipes on CTV Morning Live Ottawa and Rogers Daytime Ottawa!

Recipes will include:

Salted Caramel Parfait
Easter Dessert made easy! Salted Caramel and Chocolate Parfait. Click here for the recipe.

Caramelized Apple and Salted Caramel Muesli

This might be the easiest, and most delicious hotel/spa inspired breakfast you will ever prepare.  Start your day off on the right foot with this make ahead muesli featuring Ontario apples, maple syrup and Gay Lea Nordica Smooth Salted Caramel Cottage Cheese.  Morning oats never tasted so good!

2 tbsp. (30 mL) Gay Lea Salted Butter

3 McIntosh apples, cored, and thinly sliced (about 3 cups (750 mL) sliced apples) *I prefer the skin on, but you can peel apples if you like.

1 tbsp. (15 mL) brown sugar + pinch cinnamon

In a large skillet, melt butter over medium-high heat; cook apples, stirring occasionally, until very tender and light golden, about 5 minutes.  Stir in brown sugar and cinnamon.  Cook for an additional minute or two, until sugar has melted.  Transfer to bowl.

1 cup (250 mL) large flake oats

1 McIntosh apple, cored and diced (*skin can be left on)

2 tbsp. (30 mL) each; ground flaxseed and chia seeds

½ cup (125 mL) dried blueberries (*or dried cranberries)

1/2 tsp (2 mL) each; ground cinnamon and ground ginger

2 (100 g containers) Gay Lea Nordica Smooth Salted Caramel Smooth Cottage Cheese

¾ cup (175 mL) orange juice

2 tbsp. (30 mL) Canadian maple syrup (*or to taste)

2 tsp (10 mL) pure vanilla extract

1 tsp (5 mL) finely grated orange zest

¼ cup (60 mL) shelled sunflower seeds

Garnish: fresh raspberries

Place all ingredients (*except for seeds and raspberries) in a large mixing bowl with caramelized apples.  Stir to combine.  Refrigerate for 4 hours or overnight.  When ready to serve, stir in seeds. Garnish each portion with raspberries.   Yields 4 cups (1 L).  Makes 8, ½ cup (125 mL) servings.

LemonCheeseFritters_LRG
Lemon Cheese Fritters: moist, lemony mini pancakes that can be served as breakfast or dessert (my boys enjoy these as an afternoon snack). Click here for the recipe.
CookieCaramelCheesecakes_LRG
Cookie Caramel Cheesecake For one (or more): satisfy your sweet tooth with this single serve recipe, or quadruple it for a family size serving. Click here for the recipe.

Click here to learn what Registered Dietitian Stacey Stein has to say about Gay Lea Nordica Smooth cottage cheese.

For more delicious recipes visit www.gaylea.com 

Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM & Breakfast Television and food writer for Running Room Magazine sharing DSC_1081her love and enthusiasm for all things food, cooking and running.

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

Follow Charmaine on Twitter @runnercharb

 

Mommy Talk Recipes

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I was delighted to be a guest on Mommy Talk with Melissa Neuen. Melissa and I whipped up recipes that not only taste great, but fuel your body too! Both recipes are 100% child and parent approved. Fast family food done right!

Caramelized Apple and Salted Caramel Muesli 

This might be the easiest, and most delicious hotel/spa inspired breakfast you will ever prepare.  Start your day off on the right foot with this make ahead muesli featuring Ontario apples, maple syrup and Gay Lea Nordica Smooth Salted Caramel Cottage Cheese.  Morning oats never tasted so good!

2 tbsp. (30 mL) Gay Lea Salted Butter

3 McIntosh apples, cored, and thinly sliced (about 3 cups (750 mL) sliced apples) *I prefer the skin on, but you can peel apples if you like.

1 tbsp. (15 mL) brown sugar + pinch cinnamon

In a large skillet, melt butter over medium-high heat; cook apples, stirring occasionally, until very tender and light golden, about 5 minutes.  Stir in brown sugar and cinnamon.  Cook for an additional minute or two, until sugar has melted.  Transfer to bowl.

1 cup (250 mL) large flake oats

1 McIntosh apple, cored and diced (*skin can be left on)

2 tbsp. (30 mL) each; ground flaxseed and chia seeds

½ cup (125 mL) dried blueberries (*or dried cranberries)

1/2 tsp (2 mL) each; ground cinnamon and ground ginger

2 (100 g containers) Gay Lea Nordica Smooth Salted Caramel Smooth Cottage Cheese

¾ cup (175 mL) orange juice

2 tbsp. (30 mL) Canadian maple syrup (*or to taste)

2 tsp (10 mL) pure vanilla extract

1 tsp (5 mL) finely grated orange zest

¼ cup (60 mL) shelled sunflower seeds

Garnish: fresh raspberries

Place all ingredients (*except for seeds and raspberries) in a large mixing bowl with caramelized apples.  Stir to combine.  Refrigerate for 4 hours or overnight.  When ready to serve, stir in seeds. Garnish each portion with raspberries.   Yields 4 cups (1 L).  Makes 8, ½ cup (125 mL) servings.

CottageCheese
Click here to learn more about Gay Lea Nordica Smooth (like silk!) Cottage Cheese.

Avocado and White Bean Dip

Guacamole meets hummus.  Seriously, the best dip ever.  Bonus: great excuse to dive into a pile of cut up veggies.   

1 can (540 mL) white kidney beans, drained and rinsed  

1 ripe avocado, mashed

2 tsp (10 mL) minced garlic *or to taste

¼ cup (60 mL) chopped green onion

½ tsp (2 mL) cumin

zest of one lime

juice of one lime

hefty pinch salt

pinch chili flakes *or to taste

¼ cup (60 mL) vegetable oil

2 tbsp (30 mL) water

½ cup (125 mL) chopped, and patted dry (jarred) sundried tomatoes OR ½ cup (125 mL) seeded chopped plum tomato

Whole grain crackers and/or veggies of choice

Place beans in the bowl of a food processor fitted with a metal blade and pulse until roughly chopped.  Add remaining ingredients (except for tomatoes) and pulse until well incorporated.  Scrape down sides of bowl when needed.  Stir in chopped sundried tomatoes (or chopped plum tomatoes).  Serve with whole grain crackers and veggie sticks.  Makes about 2 cups (500 mL).

Click here for more of Charmaine’s March Break inspired recipes for active kids on-the-go!

Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM & Breakfast DSC_1081Television and food writer for Running Room Magazine sharing her love and enthusiasm for all things food, cooking and running.

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

 

Gay Lea Recipes as seen on Rogers Daytime Simcoe

Spring break is a great excuse to: Get Cooking!  I’m excited to share some delicious recipes featuring Gay Lea products on Rogers Daytime Simcoe.  Cooking = math, science and life skills!!  Grab the kids, roll up your sleeves and have some fun in the kitchen this March Break.

cauli
Cauliflower is the new kale! Veggie loaded supper never tasted so good: Roasted Cauliflower Pasta Toss. Click here for the recipe.
trail-rock-sb.jpg
Trail Rock Cookies ~ Shortbread meets trail mix! Click here for the recipe.
Salted Caramel Parfait
Have you tried Nordica Smooth Cottage Cheese? Yes, smooth cottage = no lumps!! If you’re looking for an easy Easter Dessert this is the one for you: Salted Caramel and Chocolate Parfait. Click here for the recipe.

Click here for more of Charmaine’s March Break inspired recipes for active kids on-the-go!

Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM & Breakfast DSC_1081Television and food writer for Running Room Magazine sharing her love and enthusiasm for all things food, cooking and running.

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

Staycation Recipes as seen on Toronto’s Breakfast Television

Brownie Sundae on a Stick with Hot PB Fudge Sauce
Brownie Sundae On A Stick with Chocolate Peanut Butter Fudge Sauce. March Break munching done right!  Click here for the recipe.

Just because you’re spending March Break staycationing at home – does not mean you can’t enjoy resort/restaurant style dishes under your own roof!  Whether you’re heading out for a day on the slopes, museum, or hanging around binge watching your favourite show – you deserve to be well fed.  The following recipes are a great excuse to get busy in the kitchen during March Break.  Forget take-out, roll up your sleeves, and have some family fun in the kitchen preparing vacation style dishes.  I had a blast on Toronto’s Breakfast Television sharing my go-to staycation meals that anyone can recreate at home ~ Happy March Break eating!

Caramelized Apple and Muskoka Maple Syrup Muesli

This might be the easiest, and most delicious hotel/spa inspired breakfast you will ever prepare.  Start your day off on the right foot with this make ahead muesli featuring Ontario apples and maple syrup.  Morning oats never tasted so good!

2 tbsp. (30 mL) butter

3 McIntosh apples, peeled, cored, and thinly sliced (about 3 cups (750 mL) sliced apples)

2 tbsp. (30 mL) brown sugar + pinch cinnamon

In a large skillet, melt butter over medium-high heat; cook apples, stirring occasionally, until very tender and light golden, about 5 minutes.  Stir in brown sugar and cinnamon.  Cook for an additional minute or two, until sugar has melted.  Transfer to bowl; let cool.

1 cup (250 mL) large flake oats

1 McIntosh apple, cored and diced (*skin can be left on)

2 tbsp. (30 mL) each; ground flaxseed and chia seeds

½ cup (125 mL) dried blueberries (*or dried cranberries)

1/2 tsp (2 mL) each; ground cinnamon and ground ginger

1 cup (250 mL) plain Greek style yogurt

¾ cup (175 mL) orange juice

3 tbsp. (45 mL) Canadian maple syrup (*or to taste)

2 tsp (10 mL) pure vanilla extract

1 tsp (5 mL) finely grated orange zest

¼ cup (60 mL) shelled sunflower seeds

Garnish: ¼ cup (60 mL) thinly sliced candied ginger

Place all ingredients (*except for seeds and candied ginger) in a large mixing bowl and stir to combine.  Refrigerate for 4 hours or overnight.  When ready to serve, stir in seeds. Garnish each portion evenly with candied ginger.  Yields 4 cups (1 L).  Makes 8, ½ cup (125 mL) servings. 

Double Decadent Peanut Butter Hot Chocolate

Warm up after a day of winter activities with a DIY coffee house inspired sip.  Click here for the recipe.

XL-Double-Decadent-Peanut-Butter-Hot-Chocolate
Cheers! Chocolate meets peanut butter in a mug.

Spicy Surf & Turf Squash Ragout

A delectable slow cooker supper with a classic twist.

1lbs (500 g) boneless stewing beef cut in 1 inch (2.5 cm) pieces

3 cups (750 mL) seeded and chopped acorn squash (*skin can be left on)

1 sweet red pepper, seeds removed and chopped

1/2 cup (125 mL) each; beef broth and orange juice

2 tbsp. (30 mL) minced fresh ginger

2 tbsp. (30 mL) cornstarch

2 tbsp. (30 mL) each; dried parsley and dried rosemary leaves

1 tbsp. (15 mL) minced garlic

½ tsp (2 mL) crushed red pepper flakes

¼ tsp (1 mL) salt

1 tsp (5 mL) finely grated fresh orange zest

1 lb (500 g) medium shrimp, peeled and de-veined (about 25 to 30 medium shrimp)

Place all ingredients (*except for orange zest and shrimp) in a slow cooker and stir.  Cover, and cook on low heat for about 7 hours (*or, on high for about 4 hours).  Stir in orange zest and shrimp and cook for an additional 20 minutes on low (*or 10 minutes on high) or until shrimp are cooked through.  Stir well before serving.  Serve with rutabaga mash.  Makes about 6 cups (1.5 L) of ragout.  

Rutabaga Mash

Give spuds a rest this March Break and whip up mashed rutabaga – a perfect side to stew, roast beef or ragout.

1 tbsp. (15 mL) vegetable oil

1 white onion, sliced

3 tbsp. (45 mL) Canadian maple syrup

1/2 tsp (2 mL) salt

hefty pinch ground nutmeg and ground cardamom

1 rutabaga (about 3 lbs), peeled and chopped in cubes

2 cups (500 mL) vegetable stock or water

1 tsp (5 mL) each; minced fresh garlic and minced fresh ginger

⅓ cup (75 mL) chopped fresh parsley

Heat oil in a Dutch oven over medium heat.  Cook onion until soft and slightly brown about 3 to 5 minutes. Add maple syrup, salt, nutmeg and cardamom.  Add rutabaga and stock, scraping any bits from bottom of pot. Simmer, covered, for about 30 minutes or until rutabaga is very fork tender.  Stir in garlic and ginger.  Remove from heat. Cool slightly.  Using a potato masher, mash rutabaga until desired consistency.  Reheat when ready to serve, and stir in parsley.  Makes about 4 cups (1 L).  

Click here for more of Charmaine’s March Break inspired recipes for active kids on-the-go!

Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM & Breakfast DSC_1081Television and food writer for Running Room Magazine sharing her love and enthusiasm for all things food, cooking and running.

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

 

 

 

 

Joyride 150 ~ March Break Recipes as seen on Daytime York Region

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Colgan in his glory at Joyride 150.

If you’re a BMX parent (like myself) you will likely find yourself at Joyride 150 in Markham during March Break.  Countless hours riding through one of North America’s largest indoor bike parks requires quality fuel to keep those pedals turning.  The following recipes make awesome snacks to fuel kids of all ages during March Break. BMXing, swimming, skating, tobogganing, road tripping or a day at the zoo or museum – grab the kids, roll up your sleeves and have some fun in the kitchen preparing healthy and delicious snacks to keep the whole gang fed during March Break. To learn more about Joyride 150 click here.

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Chewy Chocolate and Fruit Granola Bars. A perfect mid-ride snack.

Chewy Chocolate & Fruit Granola Bars 

These homemade bars make a perfect spring break (*or lunchbox) treat and are much healthier than commercial granola bars.  For additional protein, add 1/2 cup (125 mL) chopped nuts (peanuts, walnuts or almonds).

¾ cup (175 mL) vegetable oil or coconut oil (*if using coconut oil, bars will be “crunchier” at room temperature

¾ cup (175 mL) liquid honey

2 eggs

1 tbsp (15 mL) pure vanilla extract

2 cups (500 mL) large flake rolled oats

1 cup (250 mL) each; dried cranberries and chopped pitted dates (about 20 to 25 dates)

½ cup (125 mL) each; all purpose flour, ground flax seeds, green pumpkin seeds and dark chocolate chips

1 tsp (5 mL) each; ground cinnamon and ground ginger

½ tsp (2 mL) baking powder

pinch ground nutmeg

½ tsp (2 mL) finely grated orange zest

¼ tsp (1 mL) salt

Preheat oven to 350 F (180 C). Place all ingredients in a large bowl and stir until very well combined.  Press batter evenly into a parchment paper lined 9 X 9-inch square baking pan.  Place in center of oven and bake for 30 minutes or until top is golden and toothpick placed in center of bars comes out with little crumb.  Remove from oven and cool completely.  Cut into 16 bars.

 More go-to March Break snacks:

Click here for my DIY Sports Drink Recipe.

XL-Double-Decadent-Peanut-Butter-Hot-Chocolate
Peanuts and peanut butter are a go to staple in our home. Peanuts are loaded with plant protein, healthy fats and fiber. Click here for a variety of snacking recipes featuring peanuts and peanut butter, including: Double Decadent Peanut Butter Hot Chocolate.
Yes Peas
Organic, gluten free, non gmo, no msg and loaded with flavour: Yes Peas! Is one of my new favourite snacks. Click here for more info.
CottageCheese
Gay Lea Nordica Smooth Cottage Cheese. Click here for recipes.

 

Avocado and White Bean Dip

Guacamole meets hummus.  Seriously, the best dip ever.  Bonus: great excuse to dive into a pile of cut up veggies.

1 can (540 mL) white kidney beans, drained and rinsed   IMG_20160406_133508

1 ripe avocado, mashed

2 tsp (10 mL) minced garlic *or to taste

¼ cup (60 mL) chopped green onion

½ tsp (2 mL) cumin

zest of one lime

juice of one lime

hefty pinch salt

pinch chili flakes *or to taste

¼ cup (60 mL) vegetable oil

2 tbsp (30 mL) water

½ cup (125 mL) chopped, and patted dry (jarred) sundried tomatoes OR ½ cup (125 mL) seeded chopped plum tomato

*Whole grain crackers and/or Nachos

*Veggie sticks

Place beans in the bowl of a food processor fitted with a metal blade and pulse until roughly chopped.  Add remaining ingredients (except for tomatoes) and pulse until well incorporated.  Scrape down sides of bowl when needed.  Stir in chopped sundried tomatoes (or chopped plum tomatoes).  Serve with crackers/nachos and veggie sticks.  Makes about 2 cups (500 mL).

Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM & Breakfast Television and food writer for Running Room Magazine sharing DSC_1081her love and enthusiasm for all things food, cooking and running.

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