For the ♥ of Pups

I have some exciting news for you!  Thanks to a friend of mine, K. Larsen,  who has a few e-books of her own available, I am finally ready to begin putting my very first e-book together!  It’s going to have healthy pup treat recipes!  I can’t wait to share it with you!

November of 2010, we brought home a new family member.  Unfortunately, we also brought home a bad case of giardia.  After many trips to the vet,  and still no luck in controlling the explosions of diarrhea, I mentioned to the vet I wanted to feed my pup homemade rice and chicken to see if that would help.  The explosions cleared within a week!  No more medications and no more pet store food for us!

At Lil Roo’s 1 year check up, she was in excellent health and perfect weight!   We discussed Lil Roo’s diet with the vet, we got the green light to continue!  We supplement with calcium, bone meal, vitamin C, and nutritional yeast to ensure all nutrient and mineral requirements are being met.  Their diets consist of lean meats, healthy fats, lots of fresh fruit and veggies, and no gluten.

I have been making all their food and treats since!  No more smelly gas, no more diarrhea!

Many people have commented on how soft and shiny her fur is!

♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥

Lil Roo & Auhmi

Lil Roo & Auhmi

Auhmi joined us this year since Lil Roo was really, really, wanting a playmate.  She is a year younger than Roo.  Together they not only inspire me to create things in the kitchen for them, they drive me crazy while I’m doing it!  (Like right now, I’ve got sweet potato chewies dehydrating in the oven and they can’t stop running back and forth to the kitchen!)

Sweet Potato Chewies

Sweet Potato Chewies

Be sure to check out my friend’s books, especially if you enjoy reading!

Click here: K. Larsen, Author

~ Stay tuned ~

Advertisements

Italian Spinach “Bread”

Inspired by Health Without Sacrifice’s Arugula and Pine Nut Cauliflower “Bread”

Italian Spinach “Bread”

Gluten Free

2013-03-02 17.36.53

Ingredients:
2 Cups Mozzarella, Parmesan, Roman, & Provolone Cheese (Shredded)
1 Egg
3/4 Cup Fresh Spinach
2 tsp Garlic Powder
3 tsp Dried Oregano
Put all ingredients in bowl and mix together.
2013-03-02 17.09.26
Place in glass pan and press firmly in pan. (About 6 x 10 sized pan)
Place in glass pan and press firmly.
Bake at 400 degrees for 20 minutes, til top is lightly browned.
Viola!  Enjoy!
2013-03-02 17.34.24

Valentine Avocados & Raw Sauce Recipe!

I just received an amazing, delicious delivery from The Avocado Diva!  Fresh from California ~ Bacon, Pinkerton, and Haas avocados, lemons, sweet limes, and pixie tangerines!  I’ve been trying to incorporate more ‘raw’ into my diet lately, trying to get back up to about 90% for the health benefits!  I know what I’m having for my raw dinner tonight!

If you want to order high quality avocados, the customer service is awesome and products are ALWAYS fresh!  Visit the Diva at: www.avocadodiva.com  They even have an avocado of the month club!

Image

The Avocado Diva was kind enough to share one of her very own recipes that I’m going to share with YOU!  I hope you like it!

Speaking of health benefits:  By using an avocado – you will add 12-16 grams of protein to your pasta in this recipe! Plus 20 vitamins and minerals – including potassium (3x the amount of bananas!), folate, vitamins K, B6, C & E.

Avocado “Alfredo”Sauce Over Linguini by Brenda Cusik, The Avocado Diva

INGREDIENTS:

1 package of linguini pasta – cooked as per the directions (*for total raw, use spaghetti squash)
2 oil-rich avocados
2 cloves of garlic, pressed
1 medium lemon
2 – 3 teaspoons of the Diva’s “Avocado Salt” 
fresh ground pepper to taste
3 tablespoons avocado oil (or EVOO)

DIRECTIONS:

1. In a food processor, put in the avocados (sliced, depitted and skinned).
2. Add garlic, juice from lemon, and zest from 1/2 the lemon, salt and pepper.
3. Pulse all items to chop and combine. Then let it go full force for about 30-45 seconds to make a creamy sauce.
4. As it continues to blend in the food processor – slowly add avocado oil to make a creamy, frothy emulsion.  Stop processing so it does not “break” (the oil comes back out).

Taste and season more if needed.  Pulse to add the seasoning.

Put pasta in a large (non metal) bowl and toss with the avocado “Alfredo” sauce. Serve immediately.

Serves 4-6 people

**For a totally raw dish, use spaghetti squash instead of linguine!**

Day 15 Delish With Dates!

Is it Day 15 already?  Wow, time flies!

I have been busy interviewing with colleges and signing up for classes!  Back to school for me!  I’ve decided to add an RN degree to my BS in Nutrition!  So, don’t be surprised if there are gaps in my posts, I will post as often as time permits!

Todays smoothie:

‘Ban-berry-date’

2 Bananas

4 Dated (pitted and soaked overnight)

Handful of Blueberries

Enough water to almost cover fruit

Blend and enjoy!

Image

The dates were amazing in the smoothie!  I had seen others use them but I hadn’t tried yet.  This time of year dates to me are a sweet lil treat for the taste buds!  I’ve also been snacking on dried figs since I can’t find fresh ones anywhere in my area…B.U.M.M.E.R.  I’ve recently tried kumquats.  My California avocado connection, Avocado Diva, included a few with my avocados, now I’m an addict!

(By the way check out the Avocado Diva’s site! http://www.avocadodiva.com/ )

Image

Day 9 – Drink YOUR Antioxidants!

Here is the smoothie I made for day 9 of my RAW journey!

Blueberries, Avocado, & Cherries!

Both blueberries and cherries are rich with antioxidants to help protect your body at a cellular level!  Avocado has lots of healthy fats, great for lowering cholesterol and heart health!  Both cherries and avocados off some anti-inflammatory benefits!

How much I used:

Handful of blueberries

1/2 of an Avocado

About a cup of cherries

And enough water to almost reach the top of the fruit.

Blend & enjoy with a friend, enough for two!

Image

Day 8 – Banana vs. Avocado

I had never tried using avocado in my smoothies before.   I was concerned about flavor and texture.  It seems as though it would make a good “base” for a smoothie because of its smooth texture. I usually use banana when wanting a creamy, not too thin, smoothie.

Comparing the two for nutrients:  Bananas have a higher carb content, where avocado have a higher (good) fat content.  Bananas are known for their potassium content and avocados contain almost the same amount!  Avocados also have some anti-inflammatory components, whereas bananas do not and are mucus forming.  Protein quality in avocados is also higher in avocados.

I recently started getting mine shipped fresh from California!  From Avocado Diva!  Here is the link if you are interested, they also have an avocado of the month club!

Link: Avocado Diva Site

So here it is! Yesterdays RAW Smoothie-licious!

1/2 Raw avocado

1 Banana

2 Kiwi

And enough water to reach top of fruit

Blend, and viola! Breakfast for two!

Image

Image

Day 7 – Reporting In / Carrot-Ginger Dressing

Hi there,

Today I did not have a smoothie.  I did, however have a salad for lunch!  I bought it at Kobe’s Restaurant.  They have the most amazing ginger salad dressing! If you like ginger of course.  I looked around to find a similar recipe and this is the closest I could come up with.  I will let you know how it comes out when I make it!

I got it from SELF Magazine, Food & Diet.

Here is the link: Carrot-Ginger Dressing

“Carrot-Ginger Dressing
Makes 1/2 cup

INGREDIENTS

  • 2 small carrots, peeled and chooped
  • 1/2 medium shallot, chopped
  • 1 tablespoon plus 1 1/2 teaspoon finely chopped ginger
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon extra light olive oil
  • PREPARATION

    1. Combine all ingredients except olive oil with 2 tbsp water in a food processor. With motor running, drizzle in olive oil until smooth. Refrigerate; stir once before serving.

    THE SKINNY

    43 calories per tbsp, 2.9 g fat (0.4 g saturated), 3.1 g carbs, 0.4 g fiber, 0.3 g protein”

    And, tada, my lunch!

    Image

    Doesn’t that dressing just look yummy?

Back in the game! Day 6

I have no good excuse for my recent slacking.  My bad.  It doesn’t help any when I don’t get scolded by my readers for not posting my raw for the day.

I’ve done well today.  I had a smoothie this evening and decided I want to try my hardest to only have one cooked meal per day.  I must have said this 100 times!  I REALLY want to do this!  It gets easier the more raw you do.  I’ve done this before and was able to lose 50 pounds back in 2010!  Eating clean and raw is not only healthy and full of nutrients but it gives me so much more energy and clarity.

It’s sometimes difficult on the east coast to find fresh produce when it’s not in season locally.  I am fortunate enough to have a couple of connections and get my citrus shipped from Florida and recently found someone to send me fresh, amazing avocados from California!  (They even have an Avocado of the Month!) You should check out their site sometime!  Click here to visit: Avocado Diva’s link

I went shopping for fresh items I was out of that will make smoothie making that much easier! (Avocado – my fresh from Cali ones will be arriving next week sometime, pineapple, blueberries, bananas, strawberries)

Now I’d just like to find someone who ships more exotic fruit, red grapes, and soursop leaves!  If you know anyone, please leave info in my comment section for me!

So here is what I had today:

Pineapple, strawberries, and spinach!

I have to add my greens because it get too easy for me to pass on veggies if I don’t toss them in!

smoothie 1212

I’ve got some yummy ideas coming up this week!

Gluten-Free Vegetarian Lasagna Recipe

Gluten-Free Vegetarian Lasagna

Stay tuned for details! Baking now!

Viola! Recipe Below photo!

veg las done

Recipe for GF Vegetarian Lasagna (with cheese) by Lise R.

1 Red Pepper (diced)

1 Orange Pepper (diced)

1 Small Onion (diced)

3 Cloves Garlic (crushed/sliced)

Pinch of Basil

2 Roma Tomatoes (sliced)

2 T. Olive oil

1 pkg GF Lasagna Noodles (Brown Rice)

1/2 Can beans (I used kidney, but you can use what you like)

Handful fresh spinach

16 oz. Cottage Cheese

8 oz. Shredded Cheese (I chose parmesan but any kind will work)

1 16-20 oz. jar of sauce (I chose 4 cheese, but you could use marinara, or your fave!)

Sautee onion, peppers, garlic and basil in olive oil until soft.

Cook noodle in boiling water for 2 minutes, remove from heat and let sit for 14 more minutes.

Layer the following:

Little sauce, noodle, 1/2 of the cottage cheese, beans, and sautéed veggies

Next layer: Noodle, little sauce (1/3), 1/2 cottage cheese, spinach, tomato

Top: Noodle, Sauce, Shredded Cheese, and another pinch of basil if you like 🙂

Bake at 375 degrees for 40 minutes!

If you try it, let me know how you like it!!!!

Healthy fast food? Yup!

Tonight’s dinner was delish! Trying to prepare for the holiday, shopping, wrapping, etc. Dinner was ready in about ten minutes!  The healthy fast food alternative ~ gluten free sprouted grain wrap with a veggie burger, tomato, and cheese…

Imageast