Carrot Banana Dog Biscuits

Carrot Banana Dog Biscuits

If I can eat it, my dog, Jack, can eat it too. Call me crazy, but I only feed Jack food I can nibble on first. If it tastes good to me and I am aware of the ingredients or I made it myself…then he can have it! I love these simple, delicious wellness bones. They aren’t overwhelming in flavor and are filled with all the right goodness. Check out the benefits of each ingredient below!

Oatmeal: great source of soluble fiber
Bananas: potassium
Carrots: beta carotene + antioxidant properties
Coconut oil: healthy coat + skin
Parsley: promotes fresh breath + aides digestion.

Ingredients:
* 1 cup whole wheat flour
* 1 cup quick cook oatmeal
* 1 banana
* 2 carrots
* 2 Tbsp. coconut oil
* 1 Tbsp. brown sugar (optional)
* 1 Tbsp. parsley
* 1 whole egg

Directions:
? Cut carrots into chunks – mix in blender / food processor (may need to a tiny bit of water or chicken broth for easier blending, otherwise they’ll get stuck or won’t even budge!)
? Puree the bananas in a blender or food processor until smooth (if they are already super ripe you can skip this and add into bowl)
? Combine all ingredients in a medium sized bowl and stir until well combined, turning into a big doughy ball
? Flip dough out onto a well floured surface. Press flat with your hands to 1/4” to 1/2” thickness, cut out dough using cookie cutter
? Place the cutouts on a greased baking sheet and bake in oven preheated to 350° F for 30 minutes – give or take. Depending on how they feel, i’ll leave them in for another 10 minutes. For softer biscuits, take them right out of the oven, for a more crispy biscuit, turn off the oven but leave them in there.
? At this point you can pull cookies out for a slightly soft cookie, or turn off oven, crack door and allow cookies to remain in oven for an additional 20 minutes to become hard

Store in airtight container in refrigerator for a week or freeze for up to 3 months.

How to Pickle Your Own Veggies

How to Pickle Your Own Veggies

I love anything pickled! Lately, if there’s something that I crave or love to eat/drink – I will learn how to make it rather than buy it at the store. The whole process of creating your own concoctions and knowing exactly what you put in your body is fulfilling in itself. The past few weeks my garden has been producing cucumbers like crazy and it was time to put them to good use – it was pickling time!

This recipe is very simple – anyone can do it! The hardest part is waiting for the fermentation of pickling to happen which can take up to 1 – 2 weeks. However, this recipe is a “quick-pickle” recipe which will get you eating your pickled veggies faster! Lets begin.

What you’ll need:

  • a large pickling jar, I usually put them in various size mason jars ranging from 1 gallon

Ingredients:

  • Raw veggies! Anything you want to pickle: cucumbers, onions, carrots, leeks (those are my go-to’s)
  • Fresh herbs: basil, dill, rosemary (I add all three, but you can add as many of these as you want – basically use whatever you’d like it to taste like!)
  • Dry spices to use (do not use powders, only the seed form): fennel seed, coriander, black peppercorn, star anise
  • Salt
  • Sugar

Directions:

  1. Prepare raw veggies: cut up how you would like and put them in the jars you will be using
  2. Add extra herbs and spices to these jars with the raw veggies (note: there will also be herbs in spices in the boiled water mixture)
  3. Make the brine (A.K.A. the liquid that will be fermenting your veggies: makes 6 cups: combine 3 cups white distilled vinegar (or apple cider vinegar), 3 cups water, 2 teaspoons sea salt, 2 tablespoons sugar, and all the herbs and spices you want to use.
  4. Boil for two minutes! Then turn off the stove and pour the mixture into your veggie filled jars. Leave about 1/2 an inch room at the top. Close the jar tops and let them cool to room temperature – then put them in the fridge! Let them refrigerate for at least 24 hours before serving. They will keep for about up to 1 month in your fridge.
How to Master Your Farmer’s Market

How to Master Your Farmer’s Market

When it comes to your weekly trip to the farmers market, it’s always better to have a plan. I love to hop on my bike and cruise down to the local market to relax and take in that sweet, slow Sunday morning moment. I always end up chatting with the local vendors and taking some time to smell the fresh flowers. But, i’ve learned that my time is spent better when I have a few goals set in the back of my mind. Here, are my tips for your next trip to the market:

 

  • Bring your own bag: I have a rotating selection of re-usable bags I’ve purchased over the years from Trader Joe’s, Wegmans and Whole Foods. These bags always come in handy and can be folded up and thrown in your purse/tote!

 

 

  • Have a menu in mind: it always helps to know what you’ll be cooking up that week. With everyone’s busy schedules these days there’s barely time to make it to the grocery store after work with everything else going on. I always find time to plan out a weekly food schedule so I know exactly which vendors to hit up and check off my list!

 

 

  • Make friends with vendors: not only is it always a great conversation, but I love chatting with the local vendors to talk about the latest yield they produced, their growing process and to pick their brains for any tips on how to use the ingredient, garden my own or even food storage. Plus, you never know what fresh produce their keeping hidden under the table for you!

 

 

  • Early bird does get the worm: one of my favorite routines is heading over to the market right when they open with my cup of joe. It’s a warm, sunny morning and you get first dibs on all the freshest picks! However, if you are on a budget… head over there near closing time instead to get some last minute deals on the produce they don’t want to take with them – you can always throw some bruised veggies or fruits in a soup stock or smoothie!

 

 

  • Know how to store your purchases: whether you’re buying food for the next food days or stocking up for a few weeks, know which to eat first and what you can store. Educate yourself and organize your food schedule so you can get the most from your items!

 

The Effect of Food Miles

The Effect of Food Miles

A simple term that not many people have heard of – yet, is extremely important in the food industry. Food miles refers to the amount of miles your food has traveled from where it was grown to where it reaches you, is purchased by you or is consumed by you. Whether it’s a mango from Peru, an avocado from Mexico or vegetables from across the country, your food may be spending some major airtime just to get into your grocery cart.

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Energizer Smoothie

Energizer Smoothie

This smoothie is one of my staples throughout the week. Not only is it filled with superfoods that keep my body nourished – but it keeps my energy level up and my tummy satisfied.  It’s simple to make and your body will be thanking you later.

Throw all these ingredients into a blender. Mix until it’s a smooth, creamy smoothie substance!

  • handful of kale
  • handful of spinach
  • 5 raspberries or strawberries
  • 1 banana
  • 1/2 cup homemade almond milk or cashew milk (can substitute store-bought)
  • tbsp flax seed
  • tbsp chia seed
  • tbsp hemp seed
  • tbsp coconut oil (unrefined)

elfavicontip: if I just worked out the night before or know I will work that night I add a tbsp of natural peanut butter

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