Korean Food, Baking, DIY's & So Much More!

Superfood Dog Treats

We recently celebrated our “Nala-versary” on the 4th of July.  One year ago on that day, we found our little girl, cowering in the rainforest, scared, emaciated and flea-ridden and she’s come such a long way since.  You can watch her story here.  Funny thing is, just one week before, I was telling my husband how I would love a little pup of our own.  I’m not traditionally one to make a fuss about such things, but we did coordinate a doggy play date and spoiled her with lots of homemade treats, including these healthy homemade dog treats that I’m showing you guys today.

These dog biscuits are super simple.  They call for just 3 ingredients and each one brings their own superfood power to the table.  Best of all, they’re both Nala and vet approved.  I’ve been storing her cookies in the fridge since before the 4th and they’re still going strong so they have lasting power and they’ve been so essential in teaching her a few more commands.  I’m happy to report that as of today, she’s a bi-lingual pup who has such happy, playful energy that I attribute to good, clean homemade dog food and plenty of play dates at the beach.

First up in these dog treats is coconut flour.  If you’re aiming to steer away from grain in your pets diet, this is a great choice that has more protein and fiber than whole grain or wheat flour.  It’s also lower on the glycemic index as well as being gluten free.  It’s a complete win-win for me since I also get to use pretty much every single part of the coconut {which we always have an abundance of}.  Some say that coconut flour also encourages organism balance in the gut.  Next, are chia seeds.  I always have it on hand for everything from puddings to smoothies.  Today, we’re using it not only as a binder, but to inject omega-3 and omega-6 fatty acids which promotes a shiny coat and healthy cells and growth, among many other benefits.  For example, did you know that chia seeds are a source of complete protein?  This means they contain all of the 9 essential amino acids.  Particularly for pups, this means that they’re getting 5 times more calcium than milk, 3 times more antioxidants than blueberries and 2 times more protein than any other seed/grain.  Finally, we have pumpkin which contains fiber and beta-carotene.  It’s great for your fur baby’s digestive track, immune system and joints.  Some people even advocate for its natural de-worming capability.

Together, these ingredients whip up into healthy yet tasty homemade dog treats that your pup will enjoy and you can feel good about giving them.  No funky ingredients, fillers/colors/preservatives.  Just clean, wholesome ingredients that make them feel like they’re getting spoiled while nourishing them with beneficial foods.

Superfood Dog Treats
 
Prep time
Cook time
Total time
 
Author:
Serves: 1½ dozen treats
Ingredients
  • 2 tb organic chia seeds
  • ⅔ c filtered water
  • 1 c organic coconut flour
  • ½ c pure pumpkin puree {not pie filling}
Instructions
  1. In a bowl, combine the chia seeds and water. Set aside for 10 minutes.
  2. Mix everything together and form into desired shapes. I rolled out heaping tablespoon portions then flattened them out into a disc to bake evenly.
  3. Bake at 400 for 15-20 minutes.
  4. Cool completely.
  5. Store in the fridge in an airtight container for up to 2 weeks or freeze for up to 2 months.

 

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Fast & Easy Summer Pasta

 

Fast and easy pastas like this one is valued in my arsenal for when I need to quickly hammer out an all-in-one meal that takes no more than 20 minutes to make from prep to finish, will feed many, travel well and isn’t finicky about what temperature it’s served at since it’s tasty hot, cold or room temperature.  It’s an all-purpose recipe that serves many purposes and leaves high maintenance by the door.  This summery pasta pulls together the flavors of the season as well as combining every day staples like garlic and fresh and dried herbs.  Together, they create a simple yet satisfying dish.

Up first is an easy peasy crispy garlic and herb infused oil.  This lays the base flavor down.  I like to “bloom” dried herbs in warm oil as they can really stand up to the heat and lends an altogether different flavor than their fresh counterpart.  When the garlic gets oh so crispy, I throw in some rubbed {helps to bring out the oils} basil and red pepper flakes.  That tiny bit of heat pairs well with the greens we’ll throw in later.  From there, baby tomatoes go in to release their sweet juices.  It’s this layering effect that creates the “sauce” for this dish.  Today, I happened to have some antibiotic free asiago kale chicken sausage in the freezer but you could certainly replace it with anything from bacon to shrimp.  See?  Low maintenance.

Speaking of, no garlic?  Crisp up shallots instead.  No spinach?  Wilt in some kale or swiss chard.  No dried basil?  Try some herbs de provence.  The secret here is the first hit with the infused oil to its last hit with the pasta water drizzle and finish of fruity extra virgin olive oil.  I like to reserve regular olive oil for cooking when it doesn’t require a hot and fast heat and a good quality extra virgin for dressings and moments like this.  What results is a light and fresh pasta that isn’t drowning in sauce.  However, if it’s something with more substance you’re after, I recommend cream cheese or goat cheese right after the pasta water for a creamier texture.  The tang from both of these are beautiful against the salty sausage and sweet veggies.

Fast & Easy Summer Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 1 c pasta
  • 1 tb regular olive oil
  • 2-4 cloves minced garlic
  • 1 ts dried/rubbed basil
  • 1 ts dried/rubbed red pepper flakes
  • 1-2 sliced chicken sausages
  • Half pint of grape tomatoes
  • 1 large handful of spinach
  • ¼-1/2 c reserved pasta water
  • 1 tb extra virgin olive oil
  • Chopped flat leaf parsley garnish
  • Salt and pepper to taste
Instructions
  1. In a pot, cook pasta in salted water to al dente. Mine took about 8-9 minutes.
  2. In a pan, heat the olive oil with the garlic, basil and pepper flakes or medium. Move it around so it doesn't burn.
  3. The sausage and tomatoes are ready to add when the garlic gets a bit golden and crispy and the oil becomes aromatic. Keep your eye on it so it doesn't burn {which can happen quickly}.
  4. When the tomatoes begun to open up, turn off the heat and add in the spinach. Salt and pepper to taste.
  5. Stir in the pasta.
  6. Finish off with salt and pepper, the reserved pasta water, extra virgin olive oil and parsley.

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