A great Caprese Salad is simple. Just keep it fresh!
Creole & Cherokee Purple Heirloom Tomatoes. Organic Mozzarella. Fresh Basil (green & chocolate). Sea Salt. Pepper. Drizzle Olive Oil & Balsamic Vinegar.
These homemade banana & carrot dog treats are 100% approved by three Pitbulls and a Yorkie-Poo! 😉
1 cup Whole Wheat Flour
1 1/2 cups Steel Cut Oats (Quick Cook!)
1 Banana (purée in processor or blender)
2 Carrots (grated or finely chipped in processor)
2tbs. Parsley **Parsley aids in digestion and is good for their breath!!**
1tbs. Brown Sugar
2tbs. Coconut Oil
1 Whole Egg
Down below are my ingredients before I mix them together with my hands! (I doubled the recipe!) 👇🏼🙌🏼
Preheat oven to 350•
Shred carrots in grater or finely chip in processor.
Puree banana until smooth
Combine all ingredients into a medium sized bowl and stir until well combined.
Roll dough into 1 inch balls and place onto greased cookie sheet 2 inches apart.
Use the back of a spoon to lightly press down and flatten cookies a bit.
Bake at 350• for 30 mins.
**At this point you can take the cookies out of the oven for a softer batch; or turn the oven off, crack the door and leave the cookies in there for 20 more minutes for a harder cookie**
**Cookies stay fresh in sealed container for one week, freeze up to 3 months**
I hope your pups enjoy this recipe as much as mine do! ❤
Protein Bites have gotten really popular. They are little rolled up balls of peanut butter & oats goodness that are small enough to just pop in your mouth! I found a recipe on Pinterest that I wanted to try out. The only problem was that the only oat type product I had in my pantry were a couple of little pouches of instant oatmeal (Banana to be exact). So I pondered whether this would work or not and figured what the heck! Peanut Butter & Bananas go great together! What I didn’t realize is that I was creating a Protein Bite that after refrigerated tasted exactly like COOKIE DOUGH!!!!
Here is how I made them!
1/4 cup coconut or olive oil
1/4 cup peanut butter
2 teaspoons honey or agave
Heat in a medium pot over medium heat until creamy.
Remove from heat and add in 4 pouches of instant oatmeal (any flavor!)
Add sprinkles, chocolate chips, or shredded coconut for added texture & sweetness.
Mix until smooth.
Roll into bite sized balls, place on cookie sheet.
Refrigerate for at least 30 mins.
Voila! You now have guilt free cookie dough!
I could eat salad everyday but my husband isn’t too keen on the greens! Luckily I discovered this BBQ Ranch Chicken Salad recipe! The combination of chicken breast, sweet corn, & black beans makes this a delicious & filling meal. I usually serve it with crushed up tortilla chips on top, but last night I went with something different! I made corn bread muffins with honey-butter (which were super yum!)
2 boneless, skinless chicken breasts
2 hearts of Romaine
1 can sweet corn
1 can black bean
sliced black olives
BBQ sauce of choice
Ranch dressing of choice
*cheese is optional*
Toss chicken in BBQ sauce & grill or bake (I bake mine at 375• for about 45 mins)
wash & chop Romaine
empty cans separately into strainer & rinse thoroughly (especially the black beans) set aside (I keep them in separate Tupperware)
cut chicken into bite sized pieces
Layer your salad (Romaine, beans, corn, salt/pepper, chicken, cheese, and lastly the Ranch dressing!)
You can tweak this recipe to fit your familie’s likes & needs but as it stands it is one of the tastiest and most filling salads I have ever had! I hope my directions help you out and if you have any questions post them in the comments! I know you & your family will love this meal all summer long!
My junk food guilty pleasure has always been potato chips! I love the crunch, I love the salt. I was a little bit skeptical to try Kale Chips but after hearing so many good things about them and ending up with a huge bag of leftover chopped kale I decided to give them a try!
This Fool Proof Kale Chip recipe is quick & super yum! I used the already cut up bagged version but you can also use fresh (just wash, de-stem,& rip into bite sized pieces!) Make sure Kale is thoroughly dried before baking.
Heat oven to 350• Place kale in a single layer on cookie sheet. Drizzle with Olive Oil (or spritz with oil spray), toss to coat. Bake for 10 mins, toss, bake another 5-10 mins. Season to taste at the end! Enjoy the crunch!