Turkey Veggie Burgers

Turkey Veggie Burgers

Some dogs are said to be sensitive to grains which can cause allergies. Some say the allergies are grain related, others say the allergies are starch related.  Then there are those who say allergies are caused from repetitive digestion of the same ingredient. I honestly don't know what is true because neither Kirby or our fosters have experienced any allergies so I haven't had to learn more. (Knock on wood)

 

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Bacon, Eggs & Quinoa

With all the dog food recalls of late I have been on a quest to find delicious, healthy meals for Kirby.  He receives a small meal in the morning and his regular meal in the evening.  

We love to eat breakfast for dinner so I knew Kirby would too.  We usually enjoy eggs, bacon and grits.  Grits are made from corn which from everything I've researched is not considered healthy for dogs so I decided eggs, bacon and quinoa (which I love to eat with some lemon juice and sea salt) would be a good combo.  It was - I ate a bowl myself with a little extra seasoning!

Quinoa (keen-wa) is considered an amazing power food with only 177 calories per 1/2 cup filled with protein, complex carbohydrates, fiber and healthy fats. It is often times referred to as a grain but it is in fact a seed!

 Bacon, Eggs & Quinoa

Bacon, Eggs & Quinoa

A nutritious meal that can be served morning or night.

Yields: 5 – 1/2 cup servings
Prep Time: 5 minutes
Cook Time: 30 minutes

Nutrition facts:
329 calories, 124 from fat
Total fat: 9.3g or 14% (1.5g saturated fat, 0.0g trans fat)

Ingredients

  • 3 cups cooked quinoa
  • 12 slices turkey bacon
  • 3 large eggs
  • 1 cup unsweetened applesauce

Directions

  1. Cook the bacon and crumble into small pieces.
  2. Soak 1 cup quinoa in enough water to cover for five minutes then strain and place in a 2 quart pot. Add 2 cups water and 1/4 teaspoon sea salt. Bring to a boil. Cover with tight fitting lid and simmer for twenty minutes until the water is absorbed. Remove from heat and let sit five minutes with lid on. Fluff with fork and pour into a large bowl.
  3. Scramble the eggs making sure they are completely cooked.
  4. Add the bacon, eggs and applesauce to the quinoa.
  5. Mix well and serve warm.

Bacon
scrambled eggs

This will keep in the refrigerator for three to four days.  When feeding, just scoop some in a bowl and warm for 20 seconds in the microwave.

This is easy, tasty, and very healthy!

Lemon Ricotta Cookies

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Lemon Ricotta Cookies

This recipe is very different from what I usually bake for Kirby.  It's still on the healthy side but I have to admit a little fancier and a little fatter.  Maybe a lot fatter which probably isn't a good idea for my little chunky monkey.  But it is almost Easter which deserves something special.

The truth is I love to eat lemon cookies covered in confectioners sugar.  Not the diet kind, the real kind. Kirby likes to beg for bites to which I can't seem to say no.  This is my "healthier" version of a basic Italian recipe.

Ingredients:

  • 1 cup oat flour
  • 3/4 cup corn flour*
  • 1/4 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 packet Stevia (1/4 teaspoon)**
  • 2 Tablespoons True Lemon or lemon juice
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup coconut milk
  • 1/2 cup ricotta cheese
  • 1/4 cup unsweetened applesauce

Preparation Instructions:

1.  In large bowl thoroughly combine all ingredients.  

2.  Using a teaspoon drop the batter onto parchment lined cookie sheet.

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3.  Press a fork into the tops of each one to flatten.

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4.  Bake at 350 degrees for 15-18 minutes until bottoms are golden brown.  

5.  Remove and let cool on wire cooling racks.

Even sweeter? Cream cheese frosting on top!  Not an everyday treat but perfect for a special day!

*The corn flour gives the cookies that yummy yellow color. Research suggests corn is not easily digestable for dogs so I rarely use it.  Oat flour would work just as well.

For the humans - add more sugar, lots more sugar!

** All of the research I have done shows there is no health risk to dogs as long as you are using pure stevia so check the label.  Do not feed to cats!  If in doubt check with your veterinarian or leave out of recipe.

Sweet Potato Puffs

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Sweet Potato Puffs

Ingredients:

  • 1 small sweet potato
  • 1 medium ripe banana
  • 1/2 cup applesauce
  • 2 cups brown rice flour
  • 1/4 cup flax meal
  • 1 egg

Preparation Instructions

1.  Cook sweet potato in microwave for roughly 3 to 4 minutes to soften.

2.  Cut in half and scoop out the sweet potato.

3.  Mash together sweet potato and banana.

4.  Add remaining ingredients and mix thoroughly. 

5.  Roll into 1 inch balls and place on greased baking sheet.  

6.  Then flatten each ball with your finger.  (If you want to cut out cookie shapes then add more flour to make dough less sticky and easier to work with).  

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7.  Bake at 300 degrees for 30 minutes.  Let cool.

These puffs are soft and chewy.  They will keep a few days in an airtight container in the refrigerator. Watch for mold and throw away at the first sign. 

These soft cookies are packed with good stuff for your dog!

Honey Apple Delights

Honey Apple Delights

 

The other day a friend of mine at the bank brought us a Honey Apple Bundt Cake she had made which was absolutely delish!  I brought an extra slice home and ended up giving Kirby a bite or two since I can't seem to resist those sweet brown eyes.  He loved it too which could only mean I needed to devise a honey and apple dog cookie for him with much less sugar.

An interesting tidbit is the Jewish Feast of Trumpets where the apples and honey symbolize the sweetness of the Lord and the sweet year to come.  I'm not Jewish but we can all use a little more sweetness this year. 

Ingredients:

  • 2 cups oat flour
  • 1 ½ cups brown rice flour
  • ½ cup clover honey
  • ½ cup unsweetened applesauce
  • 1 egg
  • 1 teaspoon cinnamon

Preparation Instructions

1. Combine all ingredients and mix thoroughly.  

2. Roll out to 1/4 inch thick and cut using cookie cutter of choice.  

3. Place on parchment lined baking sheets and bake at 350 degrees for 12 to 15 minutes.  They can be placed close together since they won't spread while baking.  

4. Turn off oven and leave for roughly thirty minutes.

These can be stored in a closed container in the refrigerator for at least a week.