“How do you find balance during the holidays?” I was recently asked.
My first response was a deep belly laugh. Is “balance” such a thing – I thought to myself? The next words to roll off my tongue were: “Maintaining my fitness.” Like most runners, lacing up my Mizuno’s for a long winter run is therapy. For mind, body and soul.
Although I think the term “balance” is more of an illusion, I developed the following recipes to help you find balance this holiday season. The first recipe is a post workout shake made with So Nice Almond Beverage, and the other is a dinner party worthy slow cooker chowder, made with Earth’s Own Amore Almond Dairy Beverage. Both recipes will have you in and out of the kitchen in minutes, allowing you plenty of time to find some balance (in your Mizuno’s) during this time of merriment.
From my Hectic Holiday Kitchen to Yours, Happy Holidays!
Mango Lassi Recovery Shake
Refuel after a long winter run with an Indian inspired shake.
1 cup (250 mL) So Nice Organic Almond Beverage www.sonice.ca
½ cup (125 mL) chopped frozen mango
1 tsp (5 mL) each; liquid honey and chia seeds
¼ tsp (1 mL) each; ground cardamom, ground cinnamon and ground ginger
1 scoop (35 g) vanilla flavoured protein powder *I use Vega
Place all ingredients in a blender and pulse until desired consistency. Makes about 1 ½ cups (375 mL).
Tip: Take advantage of store bought frozen fruit during the winter months. Frozen fruit is picked at peak season and flash frozen. A convenient way to enjoy all the health benefits fruit has to offer when local produce is meager during winter months.
Creamy Salmon & Clam Chowder
Holiday meal preparation does not have to be complicated. “Fuel” your family or guests with this delicious chowder while your slow cooker does the work. Less time in the kitchen = more time on foot in your Mizuno’s.
1 white cooking onion, diced
1 cup (250 mL) chopped celery
3 tbsp (30 mL) corn starch
½ tsp (2 mL) each; salt and dried thyme leaves
¼ tsp (1 mL) pepper
3 cups (750 mL) Earth’s Own Amore Almond Dairy Blend www.earthsown.com
1 (236 mL) jar clam juice
1 (284 g) can clams, drained
1 (227 g) can whole water chestnuts drained and roughly chopped (about 1 cup (250 mL)
1 lb (500 g) boneless skinless salmon filet, chopped
2 cloves minced garlic
¼ tsp (1 mL) each; ground nutmeg and cayenne pepper
1/3 cup (125 mL) each; chopped sundried tomatoes, patted dry and chopped green onions
Garnish: smoked salmon slices and capers
Toss together onion, celery, corn starch, salt, thyme and pepper and place in slow cooker. Slowly add liquid and stir. Cover and cook on high heat for 3 to 4 hours. Add remaining ingredients (except for garnishes), stir well and cook for an additional 20 minutes. Divide between serving dishes and garnish evenly with smoked salmon and capers. Makes 6 cups (1.5 L).
Charmaine Broughton-Dunn is a trained chef, cooking instructor, and food writer for a number of national publications. She is an avid runner (completing dozens of marathons and triathlons) and is a very proud ambassador of Mizuno Running. Charmaine has appeared on City Line, Toronto’s Breakfast Television and is a regular guest on Rogers Daytime sharing her love of food and cooking.
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. Follow Charmaine on twitter @runnercharb www.charmainebroughton.com