Mila is going to be 5 years old on August 31 (next Saturday) so today’s blog post is a recipe for homemade dog biscuits, I can’t take full credit for the recipe since I found it on Pinterest, seriously, is there anything you can’t find on there?!
1 3/4 cups uncooked Oatmeal
1 large Banana
1/2 cup Peanut Butter (NO xylitol)
Preheat your oven to 350 degrees.
Blend your oats until they’re powder.
In a bowl mix together the banana and peanut butter.
Dust 1/2 cup of powdered oats on flat surface you’ll be working on.
Pour the rest of the oats into the bowl of peanut butter and banana, and mix until combined. It should not be too sticky if so, blend more oats.
Use cookie cutter and place on a non stick cookie sheet.
Bake treats for approximately 15 minutes, or until edges start to brown.
Let it cool before serving and store extra in a air tight container for 7 days.
*Avoid peanut butter that contains Xylitol as it is poisonous to dogs!!
Ever been on a diet but had the urge to devour a whole cake or a box of cookies? Well we can rejoice knowing there’s a snack called Fat Bombs and it’s great for those who are looking for a low carb snack to satisfying your sweet tooth and wont throw your diet routine out of wack. Fat Bombs have the ability to keep you feeling full until your next meal or as a after dinner snack.
If you googled “honey roasted carrots” right now I’m sure numerous recipes will pop up on the search engine and that’s exactly what happened to me and I felt a bit overwhelmed as to which one will taste better. Keep in mind as I mentioned in previous food posts I like easy, simple recipes and this recipe is no different. These oven roasted agave carrots can be eaten as a appetizer, snack or side dish.
So after an hour of research I found the basic ingredient is to add any damn thing you want! Seriously, some people like a sweetness or spice to it….as for me, I like both. Here is my version:
Ingredients [1 serving]:
6 Whole carrots (washed and clip the tops)
1tsp Butter (earth balance)
1tsp Coconut oil
Pinch of Salt
Pinch of Pepper
2tsp Agave nectar
*Fresh Rosemary for garnish
Preheat oven to 400 degrees. Wash and clip the tops of the carrots. Line cooking sheet with parchment paper. Apply a generous coat of coconut oil on carrots and melt the butter (15 sec.) and drizzle onto the carrots or use a glazing brush. Then use a pinch of salt and pepper and add the agave nectar. Cook for 25 minutes *you can either add the fresh rosemary to cook or after for garnish.
If you tried this recipe or tweaked it to your own liking feel free to leave your feed back, I would love to hear from you 🙂
Pour rolled oats and almond milk along with pomegranate seeds,chia and flax seeds, mix together. Close container and store in the fridge. Eat either cold or heat up in the microwave, Add cocoa nibs and blackberries on top.
You can choose to use any other milk you prefer and fruit for topping. If you like your oatmeal with more of a soupy consistency you can add more milk.
I’m really excited to share with you this recipe I found online, it is so easy and delish! You can find the original recipe by clicking Smitten Kitchen
Since becoming Vegetarian I look for recipes that obviously don’t contain meat but are also quick, easy meals. A tip for next time would be to cut the eggplant slices thicker. (I cut them too thin)
I figured this is a great appetizer (not sure if you caught on yet but I love small meals) but great for lunch. The next day I had the left over tomato/cheese mix, added a fresh avocado and ate it as a simple salad. It was effortless, filling and healthy.
As you might already know from my previous food posts I’m not very handy in the kitchen. I try to recreate dishes based on recipes I find online because if I ever tried to invent a homemade dish it might turn into food poisoning and no one wants that! 🙂 This recipe is very easy and great for a quick lunch or side dish.
Now I should forewarn you this dish has a tangy taste, which I like. If you include avocados make sure they are ripe! I bought avocados for this dish the day I found the recipe but was unable to make it due to an unripe avocado. If you try it or modify it please comment with your feedback.