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
Carrots: beta carotene + antioxidant properties
Coconut oil: healthy coat + skin
Parsley: promotes fresh breath + aides digestion.
* 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
? 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.
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
- 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
- Prepare raw veggies: cut up how you would like and put them in the jars you will be using
- 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)
- 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.
- 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.
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.
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)
tip: if I just worked out the night before or know I will work that night I add a tbsp of natural peanut butter