Sweet Summer Recipes and see on CHCH Morning Live

Celebrate summertime eating with bee-licious recipes made with Billy Bee Honey!

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Click on each pink title for link to recipe.

For more summer inspired recipes visit Flavour.ca 

Grilled Honey Infused Lemonade

*tip: add fresh sliced strawberries and/or raspberries to prepared lemonade.

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Honey Pork Burgers With Tomato Jam

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Honey Dill Cole Slaw

*tip: add chopped apple and/or pineapple, a handful of dried cranberries, and for added crunch and protein add sunflower and/or pumpkin seeds and/or chopped nuts and a squeeze of fresh lemon juice for added zing!

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Honey Cocoa Squares

*tip: add 1 tsp (5 mL) Club House Vanilla extract to icing.

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Charmaine is a regular guest on Rogers Daytime Ottawa, CTV Morning Live OttawaCHCH Morning Live, Breakfast Televisionimg_20160629_063709, What She Said Radio and the food writer for Running Room Magazine sharing her 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

Follow Charmaine on:

Twitter @runnercharb

Facebook Charmaine Broughton

Instagram Charmaine_Broughton

Long Weekend Desserts as seen on Toronto’s Breakfast Television

No weekend at the cottage is complete without a pan of homemade goodness….

Happy May long weekend eating & relaxing!!!

*Click on each pink title to learn more about the featured product*

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Mile High Caramel S’mores Bars!

Homemade Mile High Caramel S’mores Bars 

No campfire required for these bars!!

Base: 2 cups (500 mL) crushed graham crackers (*about 30 crackers) + 1/3 cup (75 mL) melted Gay Lea unsalted butter

Pre-heat oven to 350 F (180 C). Combine cracker crumbs and butter. Measure out 1/2 cup (125 mL) of mixture and set aside. Press remaining crumb mixture into the bottom of a parchment paper lined 8-inch square baking pan. Bake in center of oven for 8 to 10 minutes, or until edges are slightly golden. Remove from oven and cool completely while making chocolate marshmallow layer.

Chocolate Marshmallow Layer

1 lb. (500 g) dark chocolate, finely chopped

1/3 cup (75 mL) Gay Lea unsalted butter

1 tbsp (15 mL) dark corn syrup

3 cups (750 mL) mini marshmallows – divided

Over a double boiler, melt chocolate. Stir in butter and corn syrup until butter has melted. Remove from heat and let cool, about 10 minutes. Fold in 2 cups (500 mL) marshmallows. Spread mixture evenly over base. Top evenly with remaining 1 cup (250 mL) marshmallows. Chill while preparing caramel.

Caramel Layer

*note: you can use 3/4 cup (175 mL) prepared caramel sauce instead of making your own*

1/2 cup (125 mL) packed brown sugar

1/4 cup (60 mL) Gay Lea unsalted butter

2 tbsp (30 mL) dark corn syrup

1/4 tsp (1 mL) baking soda

Combine brown sugar, butter and corn syrup in a small sauce pot. Cook over medium heat, stirring only once or twice until mixture comes to a gentle boil. Continue to cook for about one minute without stirring. Remove from heat and stir in baking soda. Stir until caramel lightens in colour. Cool slightly.

To assemble bars: Drizzle caramel evenly over chocolate marshmallow layer. Sprinkle reserved crumb mixture evenly over caramel and lightly press down with your hand. Refrigerate for at least one hour, or over night. Remove from refrigerator about 15 minutes before cutting. Cut into 12 bars. Enjoy!!

Sour-Cream-Gold
Gay Lea Premium Gold ~ Gay Lea’s most decadent dollop! Perfect for a cottage sweet treat or a baked potato topper.

Triple Chocolate Whisky Brownies with Maple Vanilla Cream and Berries 

Celebrate the long weekend with a decadent chocolate treat.

Maple Vanilla Cream

1 ½ cups (375 mL) Gay Lea Premium Gold Sour Cream

1 vanilla bean, scraped (*using vanilla paste/seeds only) or 1 tbsp (15 mL) pure vanilla extract

3 tbsp (45 mL) Canadian maple syrup

Stir together all ingredients. Refrigerate until ready to serve.

Brownies 

2 oz (60 g) each; bittersweet and 70% dark chocolate, coarsely chopped

⅓ cup (75 mL) 35% whipping cream (*or milk)

⅓ cup (75 mL) Gay Lea unsalted butter

1 tsp (5 mL) pure vanilla extract

2 eggs
1/4 cup (60 mL) Canadian whisky *optional

¾ cup (175 mL) all-purpose flour

¾ cup (175 mL) cocoa powder

½ tsp (2 mL) baking powder

pinch salt

1 cup (250 mL) granulated sugar

½ cup packed brown sugar

Garnish: Prepared maple vanilla cream, mixed berries and Gay Lea Real Coconut Whipped Cream

Pre-heat oven to 350 F (180 C). Line a 8-inch square baking pan with parchment paper. In a large glass bowl, over a double boiler, melt: bittersweet and dark chocolate, cream and butter. Remove bowl from heat and let stand for about 5 minutes. Stir in vanilla, eggs and whisky. Add remaining ingredients (*except garnishes) and stir until well combined. Place batter into prepared pan and bake in center of pre-heated oven for about 20 minutes (*or until toothpick placed in center comes out with little crumb). Remove from oven and cool completely. Cut into 12 squares. To Serve: Dollop each brownie with prepared maple vanilla cream, fresh berries and Gay Lea Real Coconut Whipped Cream.

Charmaine is a regular guest on Rogers Daytime Ottawa, CTV Morning Live OttawaCHCH Morning Live, Breakfast Televisionimg_20160629_063709, What She Said Radio and the food writer for Running Room Magazine sharing her 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

Follow Charmaine on:

Twitter @runnercharb

Facebook Charmaine Broughton

Instagram Charmaine_Broughton

Tournament Survival Tips as seen on Rogers Daytime Ottawa

Tournament Survival Tips: Save Money and Stay Fuelled

If you have children in sports, you know first hand how costly ‘away’ tournaments can be.

 Hotels, gas and eating three meals a day (plus snacks) ‘on the road’ can add up quick for the average family of four.

One of the easiest ways to save money and fuel your growing athletes is by: packing a weekends worth of nutritious snacks and meals.  As the mom of two active teenage boys, I come by this topic honestly and passionately.  My pack-and-go recipes will save you hundreds of dollars over basketball/soccer/lacrosse/dance/hockey season, and will nourish yourself and your family while on the road.  All recipes use pantry staple items and take very little time to prep. Hint, Hint…get those teens in the kitchen, prepping and packing meals/snacks.

Click on each pink title to learn more about the featured product.

Homemade Sports Drink – sweetened with Billy Bee Honey billy_bee_logo

In a pinch, many of us reach for commercial sports drinks.  Most sports drinks are loaded with artificial colours, processed sugars and poor taste.  With a few pantry staple ingredients, you can prepare your own hydrating sports drink for pennies per serving.

*As an avid runner myself, I often double or triple the recipe in the summer months (*and keep refrigerated).  This way, we have plenty on hand for a post run sip, when my kids are heading to soccer, basketball or bike park, or when my husband is running out the door to baseball.

1 bag herbal tea *my kids prefer peach, or berry flavour *I prefer ginger

¼ (60 mL) orange juice

2 tbsp (30 mL) freshly squeezed lemon juice

2 tbsp (30 mL) Billy Bee Liquid Honey

¼ tsp (1 mL) quality sea salt

Boil water.  Remove from heat and steep tea bag for at least 30 minutes. Chill. When ready to prepare, remove tea bag and stir in juices, maple syrup and salt to cooled tea.  Shake (*if placing in a mason jar) or stir well to combine. Consume within two days of preparing.  Makes about 4 cups (1 L)

Coconut Chocolate Energy Truffles Made with Billy Bee Honey

Satisfy your sweet tooth with these good-for-you and easy to prepare bites. Perfect for a post workout nibble, or 3 p.m. at-your-desk snack.

1 cup (250 mL) each; large flake sweetened coconut, peanuts and dark chocolate chips (*at least 70% chocolate)

1/2 cup (125 mL) large flake rolled oats (*or quinoa flakes)

3 tbsp (45 mL) each; chia seeds and hemp seeds

1/2 cup (125 mL) Billy Bee Liquid Honey

2 tsp (10 mL) pure vanilla extract

1/4 tsp (1 mL) pure coconut extract

*extra shredded coconut

Place coconut, nuts, chocolate and oats in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add remaining ingredients and pulse until mixture comes together and starts to form a ball. Roll mixture evenly into balls – just a bit smaller than a golf ball (should yield approx 16 “truffles”). Roll each truffle in shredded coconut to coat. Store in an airtight container in refrigerator for up to two weeks.

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Click here to learn more about Healthy Crunch Kale Chips ~ available at: Farm Boy, Loblaws, Metro and Whole Foods in the Ottawa area.

Peanut Butter Hummus

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Take advantage of the produce section: pre-chopped, washed and ready-to-go veggies.  No prep required!  This peanut butter hummus (click here for the recipe) is loaded with plant protein, healthy fats and fibre.  Bonus: takes minutes to whip up.

Double Chocolate Peanut Butter Cupcakes ~ Click here for the recipe.

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Chickpea, Sweet Potato & Spinach Roti ~ Click here for the recipe.

Chickpea Sweet Potato and Spinach Roti

 

Charmaine is a regular guest on Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast CTV EasterTelevision, What She Said Radio and the food writer for Running Room Magazine sharing her 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

Twitter @runnercharb

Facebook Charmaine Broughton

Instagram Charmaine_Broughton

Pre & Post Run Meals/Snacks as seen on CTV Morning Live Ottawa

After all that hard work on foot (not to mention the months of training) us runners deserve some tasty post marathon grub! I’m excited to share some of my favourite pre/post race nosh on CTV Morning Live Ottawa. From Sweet Potato & Spinach Roti, Chocolate Peanut Butter Cupcakes, Kale Chips and a thirst quenching homemade sports drink ~ I’ve got your hunger covered! Happy Running and post race eating!!

Click here to learn why the Ottawa Marathon has a special place in my heart.

Click on each pink title for link to recipes & snack info

Homemade Honey Citrus Sports Drink Made with Billy Bee Honey 

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After a long, warm weather run or sports activity, many of us reach for a commercial sports drink.  Most sports drinks are loaded with artificial colours, processed sugars and poor taste.  With a few pantry staple ingredients, you can prepare your own thirst quenching sports drink for only pennies per serving.

4 cups (1 L) water

2 tbsp (30 mL) Billy Bee liquid honey *or to taste

1 bag flavoured herbal tea *Ginger, peach or berry flavour

¼ cup (60 mL) orange juice

2 tbsp (30 mL) freshly squeezed lemon juice

¼ tsp (1 mL) quality sea salt

Boil water.  Remove from heat and stir in honey.  Steep tea bag for at least 30 minutes. Chill. When ready to prepare, remove tea bag.  Add juices and salt to cooled tea.  Shake (*if placing drink in a mason jar) or stir well to combine. Consume within two days of preparing.  Makes about 4 cups (1 L)

Coconut Chocolate Energy Truffles Made with Billy Bee Honey

Satisfy your sweet tooth with these good-for-you and easy to prepare bites.  Perfect for a post workout nibble, or 3 p.m. at-your-desk snack.

1 cup (250 mL) each; large flake sweetened coconut, peanuts and dark chocolate chips (*at least 70% chocolate)

1/2 cup (125 mL) large flake rolled oats (*or quinoa flakes)

3 tbsp (45 mL) each; chia seeds and hemp seeds

1/2 cup (125 mL) Billy Bee liquid honey

2 tsp (10 mL) pure vanilla extract

1/4 tsp (1 mL) pure coconut extract

*extra shredded coconut

Place coconut, nuts, chocolate and oats in the bowl of a food processor fitted with a metal blade.  Pulse until finely chopped.  Add remaining ingredients and pulse until mixture comes together and starts to form a ball.  Roll mixture evenly into balls – just a bit smaller than a golf ball (should yield approx 16 “truffles”).  Roll each truffle in shredded coconut to coat.  Store in an airtight container in refrigerator for up to two weeks.

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Click here to learn more about Healthy Crunch Kale Chips ~ available at: Farm Boy, Loblaws, Metro and Whole Foods in the Ottawa area.

Peanuts and Peanut Butter are staples in Canadian homes, not to mention a favourite snack for runners. Click on each pink recipe title(s) below for link to recipes ~ and watch Charmaine chatting peanutty recipes on What She Said Radio.

Chickpea Sweet Potato and Spinach Roti

Sweet Potato, Chickpea & Spinach Roti  

XL-Peanut-Butter-Hummus

Peanut Butter Hummus

XL-Double-Chocolate-Peanut-Butter-Cupcakes

Double Chocolate Peanut Butter Cupcakes

Charmaine is a regular guest on Rogers Daytime Ottawa, CHCH Morning Live, Canada AM, Breakfast Televisionimg_20160629_063709, What She Said Radio and food writer for Running Room Magazine sharing her 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

Follow Charmaine on:

Twitter @runnercharb

Facebook Charmaine Broughton

Instagram Charmaine_Broughton