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!

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

Asian Chicken and Veggie Wrap. Click here for the recipe.

Crunchy Fennel, Nappa Cabbage and Peanut Slaw. Click here for the recipe.

Peanut Butter Hummus. Click here for the recipe.

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 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

Happy 2017!!

I recently had the absolute pleasure of sitting down with the fabulous ladies (well, Christine Bentley – Kate was off on 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 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 

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

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:

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.

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

Salted Dark Chocolate Cocoa

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

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 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 

Weeknight suppers should be as stress free as possible – especially on those super busy nights!  You Moms and Dads know what ‘nights’ I’m referring to: when you’ve got less than 30 min to have dinner on the table, homework to look over, laundrdy to fold, garbage to put out, and then off to basketball practice (in my case) 4 x’s a week.

As the Mom of two active and hungry teenage boys, I’ve concluded that simple & delicious is the way to go!

Peanut Bureau of Canada has some delicious and nutritious recipes that will feed and fuel your whole gang.

Click here for the Chcicken Adobo & Peanut Quesadillas I prepared on Rogers Daytime York Region.

Click here for decadent dessert recipes featuring Gay Lea Nordica Smooth Cottage Cheese.

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 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 

If you’re overwhelmed with where to begin when it come to holiday entertaining ‐ I have a few simple tips to help put you at ease when hosting a crowd….including what to do with all those leftovers!

~ 2 in 1 Sides and No Bake Dessert 

(click on each pink title for link to recipes)

Mushroom, Apple & Walnut Stuffed Squash

No Bake Peanut Butter Pie Bars

~ Call Your Local Party Rental Shop

*this way all dinnerware, flatware & stemware match!  Bonus: NO dish‐washing required!!

*Napkins = tea towels from $1 store, and tie with festive ribbon

~ Keep The Bar Simple  

*One red, one white and a seasonal craft beer.

Muskoka Harvest Ale

~Use Pie Pumpkins….  

Easy, inexpensive and compostable table settings.

*Use for individual soup bowls

*Use as a ‘serving dish’ for dips

*Use for candle holder

*Use as a ‘vase’ for a floral centerpiece

What To Do With Leftovers

Click here to watch my ‘Leftover’ CTV Morning Live Ottawa Segment

(click on each pink title for link to recipe)

Click here to watch my: What To Do With Thanksgiving Leftovers segment on CTV Morning Live

Have leftover pumpkin puree?  Make pumpkin hummus!

Pumpkin Hummus

Have leftover turkey?  My Ultimate Turkey Sandwich will hit the spot!

Ultimate Turkey Sandwich ~ aka: Super, Super Bowl Sandwich

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 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 

Fall, fun and a ton of food….

If you need an excuse to visit Muskoka, bring your appetite to:

Click here for What’s Cooking Bracebridge weekend schedule and to purchase tickets.

For more information on Muskoka Brewery and tours – click here.

Click here for link to Muskoka Cottage Trays. Original, custom, serving trays made with kiln dried laminated pine. Handcrafted in Bracebridge.

Pumpkin Hummus

Enjoy the festive flavours of autumn with this healthy and delicious dip.

1 can (540 mL/19 oz) white kidney beans, drained and rinsed

3/4 cup (175 mL) pure pumpkin puree (*not pumpkin pie filling)

2 tsp (10 mL) each; minced garlic and minced fresh ginger

½ tsp (2 mL) salt

¼ tsp (1 mL) cinnamon

Pinch nutmeg and fresh cracked pepper

1/4 cup (60 mL) orange juice

1/4 cup (60 mL) olive oil

*dried cranberries and green pumpkin seeds for garnish

Place beans in bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add pumpkin puree, garlic, ginger, salt, cinnamon, nutmeg and pepper. Pulse until mixture is well combined, scraping down sides of bowl when needed. With motor running, drizzle in orange juice and olive oil.  Pulse until very smooth. Cover and refrigerate for up to 3 days. To serve; place hummus in serving dish (*for a festive autumn flare: hollow out a very small pie pumpkin and use as a serving “dish”) and garnish with chopped cranberries and pumpkin seeds.  Serve with crackers, toasted pita wedges and veggie sticks. *Makes a delicious leftover turkey sandwich spread also.  Makes 3 cups (750 mL).

No Bake Peanut Pumpkin Pie Bars

No Bake Peanut Pumpkin Pie Bars – no need to fuss with pastry this Thanksgiving! Click here for the recipe.

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 her love and enthusiasm for all things food, cooking and running.

Join Charmaine in beautiful Muskoka on Friday, September 30th, 2016 for What’s Cooking Bracebridge.  Click here for more information.

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 

If you’re in a munchies ‘rut’, start noshing on healthy snacks made with peanuts!

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

Second Period Munchies

Peanut Butter Hummus  

 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 her love and enthusiasm for all things food, cooking and running.

Join Charmaine in beautiful Muskoka on Friday, September 30th, 2016 for What’s Cooking Bracebridge.  Click here for more information.

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 

Kick your brown bag lunch, or after-school snack up a notch with fun, delicious and DIY recipes featuring: Armstrong Cheese (click on each title for link to recipe). 

Club Sandwich Skewers

Vegetarian Pizza Bagels

Ham and Cheddar Roll-Ups

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 her love and enthusiasm for all things food, cooking and running.

Join Charmaine in beautiful Muskoka on Friday, September 30th, 2016 for What’s Cooking Bracebridge.  Click here for more information.

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 

Summertime snacking should be easy, fun and delicious!! 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 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 ‘Summer Fun Recipes’ my kids and I developed on CHCH Morning Live using Gay Lea Nordica Smooth Cottage Cheese.  From our kitchen to yours, Happy Summer!!

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

Frozen Lemon Cookie Snacks

The easiest (and most delicious) frozen treat ever! 

12 lemon flavoured cookies

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

Garnishes:

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 carefully press garnish of choice on sides of ‘snacks’ so they stick to filling.  Place back in freezer for at least 30 minutes.  Remove from freezer about 5 minutes before serving.  Store in an airtight container for up to one month.

Salted Caramel Fruit Dip

This fruit dip is perfect for summertime entertaining: birthday parties, bridal/baby showers or weekend brunches.

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

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

Garnish: Maple Flakes and/or finely chopped mixed nuts

Fresh Fruit Skewers: Pineapple, Strawberries and Cantaloupe

Stir together smooth cottage cheese and sour cream.  Place in a serving dish and garnish with maple flakes and chopped nuts.  Serve with fresh fruit skewers.

No campfire require!! Homemade Caramel Smores Bars made with Gay Lea Butter. Click here for the recipe.

Vanilla Berry Muesli  

Quick and satisfying, this recipe makes for a ‘no-cook’ breakfast the whole family can enjoy.  

1 cup (250 mL) large flake oats

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

½ cup (125 mL) dried cranberries

4 (100 g) containers of Gay Lea Nordica Smooth Vanilla Cottage Cheese

¾ cup (175 mL) orange juice

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

½ tsp (2 mL) ground cinnamon

¼ tsp (1 mL) ground ginger

1 cup (250 mL) fresh local blueberries

1 apple, finely diced (*skin left on)

¼ cup (60 mL) green pumpkin seeds

Place all ingredients (except for pumpkin seeds) in a large mixing bowl and stir to combine.  Refrigerate for 4 hours or overnight.  *Garnish each portion evenly with pumpkin seeds.  Yields 4 cups (1 L).   

For more summer inspired Gay Lea recipes, click here.

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 her love and enthusiasm for all things food, cooking and running.

Join Charmaine in beautiful Muskoka on Friday, September 30th, 2016 for What’s Cooking Bracebridge.  Click here for more information.

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 

No weekend at the cottage is complete without good grub and tasty beverages. Cheers to a well fed summer in Muskoka!

Muskoka Summer Food Finds

*Click on each pink title for link to website*

*Watch Breakfast Television segment here*

Cool Sips For Hot Days:

Muskoka Brewery

*Cream Ale was Muskoka Breweries first beer brewed in 1996. This flagship Ale has since become a signature beer of the Muskoka region. Unmistakable with its rich amber colour and inviting floral tones, this laid-back English pub-style ale is smooth and easy-going. Now 20 years later to celebrate this significant milestone we’ve created a limited edition version of our signature brew now as an ‘Oak Aged Cream Ale’.  This special occasion brew has been aged in Oak Barrels and has been created especially for the celebration of our 20^th Anniversary!

Muskoka Dry Ginger Ale  

*established in Muskoka in 1915 – known for its unique flavour.

Totem Juice Company

*1st 100% Raw, Organic Cold Pressed juice company in Muskoka.

*2.5 lbs. Of organic fruits & veggies per bottle – no water added.

A Night Out:

Griffin Gastropub

*Gathering place for great people, music and craft beer.

*Located on historic Chancery Lane in Bracebridge (the heart of Muskoka).

*Griffin also hosts Muskoka’s largest craft beer festival: Sessions Muskoka      

Grand Electric

*Mexican Beach Inspired Cuisine located in Duke’s Boutique Boat Shop on Lake Muskoka – in Port Carling.

How Sweet It Is:

Don’s Bakery

*SCRATCH baking since 1947.

*Best known for their scones, Chelsea buns and Cinnamon Buns.

*Located at Portage Landing, Bala.

Belly Ice Cream

*Handcrafted in Huntsville, Ontaio – made with 100% Local Jersey Cream sourced from a farm in Creemore.

Muskoka Natural Food Market 

*Grand Opening July 1st!!

 *offers locals and cottagers a huge variety of good-for-you (and the environment) eats and products – Death By Chocolate Tofu Pie is a must try!!

Farmers Market Finds:

Mark’s Maple Syrup

Muskoka Four Season Greens

Milford Bay Smoked Trout

*a family run business since 1973

*Retail store and public fishing available on their property.  Fresh caught fish retail for $5.75/lb.

Other:

Muskoka Cottage Trays

*Original, custom, hand crafted serving trays made with kiln dried laminated pine.

Creative Cook

*rainy day at the cottage?  Creative Cook offers a variety of cooking classes!

What’s Cooking Bracebridge

*the Great Muskoka Cook book adventure taking place Sept 30th – Oct 2nd, 2016

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 her love and enthusiasm for all things food, cooking and running.

Join Charmaine in beautiful Muskoka on Friday, September 30th, 2016 for What’s Cooking Bracebridge.  Click here for more information.

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 FB Charmaine Broughton or on Twitter @runnercharb