Healthfully Delicious |
healthfully delicious
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These simple little dog treats are (were) a great stocking stuffer for your fur babies, but they also make great treats any time of the year.
These treats are easy, peasy, as well as wheat free, which our dogs are currently enjoying the benefits of. Here ya go! More, hopefully, holidays treats coming! 3 Ingredient Pumpkin Puppy Treats Original recipe found here Total Time: 30 + 5 mins Ingredients: 2 cups oats 2/3 cup pumpkin puree 1/2 cup natural peanut butter What to do: 1. Preheat oven to 300 degrees fahrenheit. 2. Grease cookie sheet. 3. Process oats in a food processor until it resembles flour. 4. Add pumpkin and peanut butter. Blend in food processor until combined, sticky and doughy. 5. Transfer onto a lightly floured surface (use oat/rice flour if you'd like to keep it all wheat free). Flatten out until about 1/2 inch thick. Cut into shapes with cookie cutter or, which is super easy, use a pizza cutter to just make a bunch of little squares of triangles. 6. Place cookies on cookie sheet and bake for about 25-30 minutes. Store in an airtight container, or little baggies for a fun holiday treat! This recipe isn't mine... But it's by my all time favourite vegan food blogger - Oh She Glows. By far the most used cookbook sitting on the shelf in my kitchen.
It's a good snack, tasty, and a great way to feel good about what you're giving your kids to eat while you figure out what the heck you're going to put on the dinner table for supper. Enjoy! Salt n' Vinegar Roasted Chickpeas Ingredients:
Directions: 1. Add chickpeas into pot and cover with vinegar. Bring to a boil and then remove from heat. Let sit in pot for 25-30 minutes, covered. 2. Preheat oven to 400F. Drain chickpeas in a strainer and discard vinegar. Place chickpeas on a baking sheet lined with parchment paper and drizzle with olive oil and sea salt. Massage with fingers until fully coated. 3. Roast for 30 minutes, stirring once half way through. Keep a careful eye on them after 20 minutes of cooking to ensure they don’t burn. Cool on pan for 5 minutes. They will crisp up as they cool. Enjoy! Original Recipe found here or in her cookbook! This one! Oh my! It is so delicious and perfect for summer. The fresh vegetables, the light and fresh taste, it's an easy weeknight supper and great lunchtime leftover. Extremely flexible on veggie preference and it's naturally free (or can be free ) of so many common allergens: gluten, dairy, soy, sugar, eggs, nuts! Enjoy the last days of summer! Fresh Asian Noodle Salad - Soy free!
Total time: 15 minutes Ingredients: Rice Noodles - doesn't matter the size of noodle. I like them all! This one was just slightly thicker than a vermicelli noodle. For this recipe, I only used 1/2 a package of noodles (Keep in mind as the dressing might need to be doubled for larger batches) Olive oil or coconut oil, as needed Veggies of Choice - this one has broccoli, yellow beans, red pepper, cabbage, asparagus, green peas, and carrots - as much as you want! Sesame seeds, hemp seeds, cashews, peanuts (optional) for garnish Sauce Ingredients: (I tend to not measure, ever, so if these seem off to you, just adjust by adding more of the things you like. It's forgiving) 1 tbsp rice vinegar 1 tsp roasted sesame oil 1 tbsp liquid sweetener of choice (maple syrup here) 1-1.5 tbsp liquid coconut aminos 1 tsp minced garlic or garlic powder 1 tsp minced ginger or ginger powder Dash of hot pepper flakes Dash of pepper and salt as per taste What to do: 1) Chop all veggies. Heat a wok or large pan with a bit of oil. Add crunchiest veggies first - carrots and broccoli here. Add a bit of water to help in the cooking process, more so steam frying, but it helps. Just a tbsp of water at a time, to avoid overcooking too fast. You still want to see some grill marks as they cook so they're full of flavour. Add less crunchier veggies every 3-5 minutes, such as bean and cabbage next. Then red pepper, asparagus, and green peas last so they don't get too soft. Once they taste just how you like them, remove from heat. 2) Meanwhile, bring a large pot of water to boil to cook rice noodle according to package. Rice noodles shouldn't take long to cook, 1-3 minutes usually, so watch very closely, stirring to avoid sticking. Once cooked, drain, rinse with cold water, and drizzle with olive oil to avoid sticking. 3) Prepare sauce by combining ingredients together in a bowl and whisk together. Simple. Add in veggies and noodle. Mix well to evenly combine. This is a great meal. Can be served hot or cold. Tastes excellent the next day as a cool lunch. Full of flavour and health. Boost it's protein content by adding cashews, peanuts, or hemp seeds on top. Enjoy! |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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