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!!

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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  

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Peanut Butter Hummus

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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

Easter Brunch Recipes as seen CTV Morning Live Ottawa, Daytime Ottawa and Daytime York Region

WhippedCream

No holiday feast is complete without Gay Lea Whipped Cream

Grilled Chocolate Sandwiches with Vanilla Orange Compound Butter and Gay Lea Whipped Cream

Yep, you read that right: Grilled chocolate sandwiches – Easter Bunch never tasted so good!

3 tbsp (45 mL) Gay Lea Spreadables (*or, softened butter)

1 tsp (5 mL) Canadian Maple Syrup

½ vanilla bean scraped (paste only) OR 1 tsp (5 mL) pure vanilla extract

1/2 tsp (2 mL) finely grated orange zest

4 slices of egg bread (*or cinnamon raisin bread)

1 (100 g/3.5 oz) quality dark chcolate bar (at least 70%), broken in half

Gay Lea Regular or Coconut Whipped Cream – click here to learn more.

Garnish: fresh berries

Stir together butter, maple syrup, vanilla and orange zest.  Divide butter evenly between, and on both sides of bread (as you would if making a grilled cheese sandwich).  Pre-heat a non-stick pan or flat griddle to medium high.  Place two slices of bread on pre-heated griddle and divide chocolate evenly between bread.  Top with remaining piece of bread (to make a sandwich).  Grill for about 3 minutes, while gently pressing each sandwich down with spatula.  Flip sandwich over and grill for an additional 3 minutes (approx.) until bread is grilled and chocolate is soft.  Cut each sandwich in half and garnish with fresh berries and whipped cream.  Makes two sandwiches.

CTV Easter
Always fun eating and cooking with pal Henry Burris!! Click here to watch my Sinful Easter Brunch segment on CTV Morning Live Ottawa.

Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM, Breakfast Television img_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

Around The Bay Snacks & Recipes as seen on CHCH Morning Live

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Ted Michaels, Kathleen Wynne & I ready to run ATB 2016.

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. From Sweet Potato & Spinach Roti, Peanut Butter Cheesecake, Salted Caramel Black Bean Brownies, Kale Chips and a thirst quenching smoothie! Happy Running and post race eating!!

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

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Click here to learn more about Healthy Crunch Kale Chips

Chickpea Sweet Potato and Spinach Roti

Chickpea, Sweet Potato & Spinach Roti 

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Peanut Butter Hummus

Easy Peanut Butter CheesecakeEasy Peanut Butter Cheesecake

Salted Caramel Parfait

Click here to learn more about Gay Lea Nordica Smooth Cottage Cheese.

Char’s Salted Caramel Black Bean Brownies

A decadent, high fibre and gluten free indulgence!!  Yes, please!

1 (540 mL) can black beans, drained and rinsed

3 eggs

1/2 cup (125 mL) quality cocoa powder

1/2 cup (125 mL) softened butter or vegetable oil

3/4 cup (175 mL) brown sugar

1/2 cup (125 mL) chopped dark chocolate (or dark chocolate chips)

1 tbsp (15 mL) vanilla extract

1 tsp (5 mL) quality ground coffee

1/2 tsp (2 mL) baking soda

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

Pre-heat oven to 350F. Line a 8 X 8 inch baking pan with parchment paper and set aside.  Place beans in food processor fitted with a metal blade.  Pulse until very finely chopped.  Add remaining ingredients (except for cottage cheese) and pulse until well combined.  Scrape down sides of bowl when needed.  Pour batter into prepared pan.  Dollop cottage cheese on top of batter.  Using the back of a spoon, swirl the cheese on top of the batter.

Place brownies in centre of pre-heated oven and back for 30 minutes.  Makes 16 brownies.

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Click here to lean more about A+Smoodees

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Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM, Breakfast Television img_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

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

CottageCheese

As the mom of two active (and hungry!!) teenage boys, I’m always creating healthy and delicious snacks that can be served on-the-go, or prepared with little fuss.  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 snacks/desserts.

Celebrate Pancake Tuesday and/or March Break with fun desserts made with Gay Lea Nordica Smooth Cottage Cheese.

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

Salted Caramel, Vanilla Bean and Lemon

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Click here to watch my segment on CTV Morning Live Ottawa, preparing long weekend Cottage foods!!

Raspberry Sunshine Pancake Sandwiches 

A little taste of summer on Pancake Tuesday!

1 egg

1 1/4 cup (300 mL) milk

1 (100 g) container of Gay Lea Nordica Smooth Vanilla

2 tbsp (30 mL) melted Gay Lea butter

1 1/2 cups (375 mL) all purpose flour

1 tbsp (15 mL) each: ground flaxseed, chia seeds and hemp seeds *optional

1 tbsp (15 mL) baking powder

1 tbsp (15 mL) sugar

pinch salt

zest of one orange (about 2 tsp (10 mL)

1 cup (250 mL) fresh (or frozen) raspberries

In a large bowl, stir together egg, milk and cottage cheese.  Add dry ingredients until just combined.  Fold in orange zest and raspberries.  Heat a large non-stick skillet over medium meat.  Brush skillet with vegetable oil.  Pour about 1/3 cup (75 mL) of batter (*per pancake) on to skillet.  Cook for about 3 minutes, until bubbles just start to form on top.  Flip pancakes over and cook for an additional minute.  Place pancakes on a baking sheet and keep warm in pre-heated (250F) oven.  Makes 8 medium pancakes.

Garnish:

3 containers Gay Lea Nordica Smooth Cottage Cheese Vanilla

Gay Lea Real Whipped Cream

Finely chopped white chocolate

Maple syrup and fresh raspberries

To assemble pancake ‘sandwiches':  Divide cottage cheese evenly between 4 pancakes.  Top with remaining pancakes.  Garnish with whipped cream, white chocolate, maple syrup and raspberries.  Enjoy!!

Frozen Vanilla Stuffed Cookie Sandwiches  

The easiest (and most delicious) frozen treat ever! 

12 oatmeal (*or chocolate chip) cookies

2 (100 g) containers of Gay Lea Nordica Smooth Vanilla

Garnishes: Melted dark chocolate, sprinkles, toasted coconut, very finely chopped white chocolate

Place 6 cookies on a baking sheet lined with parchment paper.  Divide cottage cheese evenly between cookies.  Gently place remaining 6 cookies on top of cottage cheese.  Place in freezer for 15 minutes.  Remove from freezer and dip edge of cookie sandwich in chocolate and then in sprinkles/coconut/chocolate.  Place back in freezer for at least 30 minutes.  Remove from freezer about 5 minutes before serving.  Store in an airtight container (*in freezer) for up to one month.

Lemon Coconut Cheesecake Fruit Dip

This fruit dip is perfect for breakfast, or an after dinner indulgence.

2 (100 g) containers of Gay Lea Nordica Smooth Lemon

¼ cup (60 mL) Gay Lea Premium Gold Sour Cream

1/4 tsp (1 mL) pure coconut extract

Garnish: toasted coconut flakes

Fresh Fruit Skewers: Pineapple, Strawberries and Cantaloupe

Stir together smooth cottage cheese, sour cream and coconut extract.  Place in a serving dish and garnish with coconut flakes.  Serve with fresh fruit skewers.

Salted Caramel Blondies (*or Brownies)

I dare ya’ to have just one!! *Fyi: this blondie recipe is adapted from the cookbook ‘Pantry Raid’ written by my good pal Dana McCauley.

1/2 cup (125 mL) softened Gay Lea Butter

1 1/4 cup (300 mL) lightly packed brown sugar

2 eggs

1 tbsp (15 mL) pure vanilla extract

1 1/2 cups (375 mL) all purpose flour

1/4 tsp (1 mL) salt

1 cup (250 mL) toffee chips + 1/4 cup (60 mL) for garnish

1 (110 g) container Gay Lea Nordica Smooth Cottage Cheese Salted Caramel

Garnish: melted dark chocolate and sprinkles *optional

Pre-heat oven to 350 F (180 C).  Line an 8-inch baking pan with parchment paper.  Beat butter with sugar, eggs and vanilla.  Add dry ingredients (*except for additional 1/4 cup (60 mL) toffee chips) and beat until evenly combined. Spread batter into prepared pan.  Dollop cottage cheese evenly over batter and gently swirl on top of batter.  Sprinkle evenly with remaining 1/4 cup (60 mL) toffee chips.  Place in center of pre-heated oven and bake for 30 to 40 minutes, until top is set and blondies just start to come away from sides.  Cool completely.  Cut into 16 squares.  Drizzle with melted chocolate and sprinkles.  Enjoy!

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A little taste of summer (no campfire required), mid winter!!  Homemade Caramel Smores Bars made with Gay Lea Butter. Click here for the recipe.

Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM, Breakfast Television & What She Said Radio 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

Follow Charmaine on:

Twitter @runnercharb 

Facebook Charmaine Broughton

Instagram Charmaine_Broughto

Fast Food For Families On-The-Go! As seen on CTV Morning Live Ottawa & Rogers Daytime Ottawa

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We all deserve the occasional sweet treat (*or two!) – how about Peanut Butter Nanaimo Bars. Click here for the recipe.

Fast food….

and no drive-thru required?  Yes!

As the Mom of two active and always-eating-teenage boys…..I know it can be a challenge (for many) when it comes to preparing: simple, nutritious and delicious grab-and-go-grub.

If you’re suffering from: “What the heck do I make for breakfast/lunch/dinner/snack syndrome” I’ve got you covered with healthy meals and snacks made with peanuts and peanut butter!

Why?  Peanuts and peanut butter are loaded with plant protein, fibre and heart healthy fats.

Did you know?  Peanuts have more protein than any other nut and are an excellent source of magnesium, niacin, and Vitamin E.

For more information on the amazing health benefits of peanuts, visit www.peanutbureau.ca

The following recipes are simple to prepare, healthy and taste delicious.  No drive-thru required!


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Fruit and Oatmeal Breakfast Bars. Click here for the recipe.

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Asian Chicken and Veggie Wrap. Click here for the recipe.
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Crunchy Fennel, Nappa Cabbage and Peanut Slaw. Click here for the recipe.
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Peanut Butter Hummus. Click here for the recipe.
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Double Decadent Peanut Butter Hot Chocolate. Click here for the recipe.

Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM, Breakfast Television & What She Said Radio 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

Follow Charmaine on:

Twitter @runnercharb 

Facebook Charmaine Broughton

Instagram Charmaine_Broughton

What She Said Radio – My Weight Loss Story

Happy 2017!!

I recently had the absolute pleasure of sitting down with the fabulous ladies (well, Christine Bentley – Kate was off onWSS pic a well deserved vacation!) of What She Said and sharing my weight loss story.  My #1 goal when sharing this story – is to inspire.  It’s been almost 14 years since I took those first steps – and truthfully, I still pinch myself.  Never in a zillion years…..would the once 200 lbs plus me, believe that one day I’d: complete a half Ironman, countless half & full marathons, write for Running Room Magazine or share my story with an audience(s).  Those first steps, literally change my life.  If I’ve said it once, I’ll say it again…and again…and again: “If I can do it, YOU can too!!”.

Click here for a list of my top 3 tips for losing weight….

and keeping it off (*and for the record: cake, pizza & wine are included!!).

Wishing you all a happy & healthy 2017!

Charmaine xo

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

Follow Charmaine on Twitter @runnercharb 

 

Holiday Gifts From Your Kitchen as seen on: What She Said Radio, Breakfast Television, CTV Morning Live Ottawa, Daytime Ottawa, Daytime York Region and CHCH Morning Live

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Double Decker Peanut Butter Fudge! Only 7 ingredients and 15 minutes of prep ~ Click here for the recipe.

‘Tis the season to give your debit and/or credit card….a break?? YES!!  How you ask?  With thoughtful, homemade gifts from your pantry.  I developed the following DIY ‘Gifts From The Pantry’ as fun-to-make: teacher/coach/neighbour/grandparent gifts/hostess gifts/stocking stuffers and/or little party favours placed at each table setting. These festive recipes are simple to prepare, use ingredients you likely already have on hand, and will not have you regretting gift giving come January.

Grab the kids, roll up your sleeves, crank up the holiday hits and get busy in the kitchen!

Club House Cheese Ball Mix

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Having FUN on CTV Morning Live Ottawa set with Melissa Lamb ~ click here to watch the full Holiday Gifts From Your Pantry Segment.

I know it’s the year 2016, but cheese ball mixes are still a popular hostess gift, and retail for $5 to over $10!  This recipe costs literally pennies to prepare, therefore makes a perfect homemade treat to give with a bottle of wine or craft beer.  Click here for more flavour inspiration featuring Club House Spices.

2 tsp (10 mL) Club House Parsley Flakes

2 tsp (10 mL) Club House Dried Basil Leaves

2 tsp (10 mL) Club House Dried Oregano Leaves

1 tsp (5 mL) Club House Dried Garlic Minced

1 tsp (5 mL) Club House Dried Onion Minced

Stir together all ingredients and place in a small candy bag (found at craft/bulk food stores). Tie with decorative ribbon and attach recipe card with instructions.  Tie to neck of wine bottle.

Recipe Card Instructions:

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Pistachio Fig Cheese Ball ~ a contemporary twist on a retro style appetizer.

Pistachio Fig Cheese Ball

What you will need:

½ lb./8 oz. softened goat cheese

1/4 lb./4 oz.  mascarpone cheese

1/2 cup (125 mL) finely diced Black Mission Figs (*or dried fruit of choice)

2 tsp (10 mL) Billy Bee Honey

1 tsp (5 mL) finely grated orange zest

1 tsp (5 mL) vegetable oil

prepared cheese ball mix

1 small onion, diced

1/2 cup (125 mL) roughly chopped pistachios

Method

Place cheeses, figs, honey and orange zest in a mixing bowl and set aside.  Heat oil in a medium fry pan over medium high heat.  Cook onion for about 2 to 3 minutes, stirring, until lightly brown.  Add prepared ‘cheese ball mix’.  Cook, while stirring, until herbs are fragrant (about 30 seconds).  Remove from heat and cool slightly.  Add onion/herb mix to cheese. Using a spatula or wooden spoon, mix ingredients until evenly combined.  Form into a ball.  Roll ball in pistachios.   Cover, and refrigerate for at least 4 hours, or overnight.  Serve with crackers, pickled veggies, cured meats and dried fruit.

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Peanut, Dried Cherry and Rosemary Bark ~ Click here for the recipe.

 

Salted Dark Chocolate Cocoa

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Warm up after a long day on the slopes with homemade cocoa topped with Gay Lea Real Dark Chcocolate Caramel Whipped Cream.

A sophisticated, festive sip.

½ cup (125 mL) quality cocoa powder

1/2 cup (125 mL) finely grated (or very finely chopped) quality dark chocolate

1/3 cup (75 mL) granulated sugar

1 tsp (5 mL) sea salt

Stir together all ingredients and place into a 1 cup (250 mL) mason jar with lid. Tie with decorative ribbon and attach recipe card with instructions.

Recipe card instructions:

Whisk 2 tbsp (30 mL) of prepared cocoa mix with 1 cup (250 mL) milk in a small pot over medium heat until desired temperature. Garnish with Gay Lea Real Dark Chocolate Caramel Whipped Cream. Sip, relax and enjoy the holidays.  Makes one, 1 cup (250 mL) serving. *cocoa mix recipe will make eight, 1 cup (250 mL) servings.*

Brandy Vanilla Canned Cold Snap Pears

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Vanilla Brandy Pears.

Cold Snap Pears ™ is Canada’s newest pear variety and is proudly grown by Canadian farmers.  They are crisp, juicy and flavourful ~ they are fabulous straight up (*only 80 calories and contain 5 g fiber per pear!!) for a quick snack, or sliced up and added to your favourite festive salad.  But, to me, there is nothing more elegant than canned pears.  This recipe makes a ‘pear’fect gift from the kitchen that can be enjoyed months later, over vanilla ice cream or yogurt.  Click here for more information on Cold Snap Pears.

8 Cold Snap Pears (about 3 lbs.) firm, but ripe

1 vanilla bean

2 cups water

1 ½ cups (375 mL) granulated sugar

1/2 cup (125 mL) brandy

4 – 500 mL) Mason jars and lids (sterilized)

Peel pears and cut in quarters.  Using a small paring knife, remove seeds and core.  Cut vanilla bean in half length wise and scrape out seeds.  Cut bean in half again (to make 4 even pieces).  Set seeds and bean aside with pears.  Boil water with sugar. Add pears, vanilla beans and seeds.  Reduce heat to medium, and simmer for about 5 minutes until pears are just heated through.  Remove from heat.  Divide brandy (2 tbsp/30 mL) evenly between hot, sterilized jars.  Divide pears and vanilla beans evenly between jars and cover evenly with hot syrup (*there may be approx. ¼ cup (60 mL) syrup left) leaving about ½ inch headspace at the top of each jar.  Wipe rims with clean damp cloth.  Cover with lids.  Let cool to room temperature on a wire rack.  Store in refrigerator.  Tie with decorative ribbon.

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

Follow Charmaine on Twitter @runnercharb