Copper is waiting for his treats!
Dog treats without any junk in them are either hard to find or very expensive, so I decided to experiment and make my own! My dog Copper seems to really love them…hope your best doggie friend loves them too! I researched all the ingredients and they all have great benefits for dogs! Let me know what you think.
Prep Time 25 minutes Cook Time 30 minutes Total Time 50 minutes
- 1 cup pumpkin puree
- 1/2 cup peanut butter
- 3 large eggs
- 1 cup millet flour
- 3 cups brown rice flour, or more, as needed
- 2 TBS molasses
- 2 TBS ground flax seed
- 2 TBS extra virgin olive oil
- 2 tsp AIM traditional BarleyLife powder ( you can use more as you dog gets used to it)
- ¼ cup warm water
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment,
Batter will be moist but doesn’t hold together like dough with gluten
beat pumpkin puree, peanut butter and eggs, molasses, flax seed, BarleyLife powder, olive oil & warm water on medium-high until well combined, about 1 minute. Gradually add 2 1/2 cups flours at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
- Divide the dough into 3 equal pieces and work on 1/3 at a time.
Divide the dough in smaller chucks for easier rolling & cutting
Using a rolling pin, (I use a layer of parchment paper between rolling pin & dough too) roll the dough to 1/4-inch thickness.
- Place a sheet of parchment paper on counter top or flour area with a gluten free flour, knead the dough 3-4 times until it comes together.
NOTES *Baking time will vary depending on the size and thickness of the treats. Serving size will also vary depending on the desired shapes and cookie cutters used.
Using my small dog bone cutter, this recipe made about 9 dozen (1 inch) cookies.
Posted in Gluten Free, Nutrition, Pets
Tagged AIM BarleyLife dog treats, brown rice flour, Coppers Choice healthy dog treats, dog treats, easy to make dog treats, gluten free dog treats, healthy dog treats, millet flour, molasses, peanut butter, pumpkin dog treats
Sweet and Sour Chicken, Colorful & Delicious
This recipe takes a bit of time to prepare and cook the chicken, (about 25 minutes to prep and 20 minutes to cook)…BUT SO WORTH IT! Serves about 4 unless you did what I did and kept nibbling on the crispy chicken pieces 🙂
- 4 boneless skinless chicken breasts, cut into cubes
- 1/2 cup whole grain millet flour, stone ground*
- 1/2 cup coconut flour*
- 1 cup almond meal/flour*
- 4 eggs, beaten
- 1 cup pineapple, cut into chunks ( Fresh is best, but I used canned in its’ own juice)
- ½ cup pineapple juice (I used the no sugar added juice from the can)
- 1 cup sweet bell pepper, chopped (I used a combination of red & green for color)
- 1 cup sweet Vadalia onion, chopped;
- 3 tbsp. honey; (optional) (Local is best)
- 2 tbsp. apple cider vinegar (I use Bragg’s)
- 2 green onions or scallions, thinly sliced
- ¼ cup chicken stock (Try to find one with no MSG)
- ½ cup (or so) coconut oil ( I use Wildtree Organic Coconut oil, find it at mywildtree.com/myfatherswellness)
- Sea salt and freshly ground black pepper
- Add the bell pepper and onion, and cook for 2 minutes.
- Stir in the pineapple chunks, pineapple juice, apple cider vinegar, chicken stock, honey (if using), and salt and pepper to taste.
- Bring to a simmer and cook until the sauce thickens.
- If you want to keep your chicken crispy, after all you worked hard to get it crispy…GOOD JOB!…add the sauce individually to your chicken as you serve it
- Otherwise…Return the chicken to the skillet. Lightly mix to coat. Serve warm with green onions sprinkled on top.
- If you are NOT doing Paleo, you can serve over brown rice, or Orzo.
- *NOTE: You can use any combination of nut or seed flours (or grain flours if you are not Paleo and/or do not require gluten free). I like the subtle coconut taste.
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Posted in Gluten Free, Healthy Living, Paleo, Recipes
Tagged almond flour, bell pepper, coconut flour, crispy chicken pieces, crispy chicken recipe, easy chicken recipe, gluten free, millet flour, myfatherswellness.com, Paleo, pineapple, pineapple juice, sweet and sour chicken, sweet peppers
This is quick & easy to prepare. This version allows the sweet potato to be just cooked through but firm. It will easily serve 2. To feed a bigger crowd or to have left overs, double the recipe.
Sweet potatoes stay firm & add color to this easy dish
- 1 medium sweet onion, diced
- 1 tsp extra virgin olive oil
- 1 large sweet potato
- 1 lb kielbasa or smoked sausage, diced (I use one with no nitrites, no nitrates, no MSG)
- 1 tsp or to taste, Greek style spices (See my recipe below) Or spices you like
- Heat oil on medium heat in a large skillet, add onions and cook about 5 minutes or until translucent.
- While this is cooking, microwave your sweet potato until slightly soft but not cooked through. (You can also partially cook your sweet potato in the oven the night before and use from cold. This is a great way to use up left overs. If sweet potato cooks all the way through before adding to the pan, it may be soggy, but still tastes good).
- Allow sweet potato to cool for 10 minutes. Dice sweet potato into about 1 inch cubes.
- Reduce heat in pan and add sweet potato, kielbasa and Greek spices
- Gently toss or stir to cover ingredients evenly.
- Saute for about 10 minutes or until sweet potato is done or if using already cooked leftovers…until all ingredients are hot.
Greek spice recipe:
Takes about 5 minutes, makes just over 1/4 cup and will keep for about a year (Mine never stays in the house that long!) I triple the recipe because we use it so much.
- 2 tsp sea salt
- 2 tsp garlic powder
- 2 tsp dried basil
- 2 tsp oregano
- 1 tsp ground cinnamon
- 1 tsp black pepper
- 1 tsp dried parsley
- 1 tsp dried rosemary, ground**
- 1 tsp dill weed
- 1 tsp dried marjoram
- 1/2 tsp dried thyme, ground**
- 1/2 tsp ground nutmeg
- *1 tsp cornstarch *NOTE: Cornstarch is NOT PALEO…Some people add it to the mix for a more free flowing mix. I do not and mine always is okay. It is up to you.
Add all ingredients except rosemary & thyme into a bowl.
**Mix rosemary & thyme in a spice grinder just until ground. Mix in with other ingredients. Thoroughly mix together (You can put them all in a blender/spice grinder and pulse to mix) Store in a airtight container.
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Posted in Gluten Free, Healthy Living, Nutrition, Paleo, Recipes
Tagged easy recipes, gluten free, Greek spices, hash, kielbasa, Paleo, sweet potato, sweet potatoes
I was looking for a way to substitute beans in my traditional chili recipe. My husband went on line and together we looked at a few. Here is our “tweaked” version. We added what works for us and took out what didn’t. All the colors make it a great visual for the palate too! This is on the mild/medium spice level.
Full of vegetables and flavor!
- 1 lb ground beef (grass fed, if you can)
- 1 large sweet onion, diced
- 2 medium sweet peppers , diced (I used 1 red, 1 green)
- 2 medium/large sweet potatoes, peeled and medium diced
- 3 cloves garlic, minced
- 29 oz (2 CANS) diced tomatoes, NO sugar added or 4 large fresh tomatoes, diced
- 1/4 cup apple cider vinegar ( I used Bragg’s)
- 2 tsp cayenne pepper (you can use 2 Tbsp chili powder instead for a kick and/or 1 tsp chipotle chili powder…CAUTION, this one is SPICY))
- 2 tsp ground cumin
- 1 Tbsp paprika
- 1 Tbsp dried oregano or (2 Tbsp fresh & chopped)
- 1/2 tsp sea salt
- pepper, to taste
- cilantro, for garnish
- Heat dutch oven or large skillet over medium heat. Add ground beef and let it brown. Drain off any excess fat.
- Add diced onion, peppers, sweet potato and garlic to the pan. Season with sea salt & pepper. Let everything saute for about 5 minutes or until onion is translucent.
- Add the spices to the pot, stir to cover vegetables. Let mixture saute for about 5 minutes, keep an eye that it does not burn on. This step is important to let the spices roast and combine with other ingredients.
- Add the apple cider vinegar to the pan, use a wooden spoon to scrape the bottom & sides of pan where most of the flavor is!
- Add the diced tomatoes and stir everything together.
- ( I transfer all my ingredients into my slow cooker and cook on low for 4 hours.
- Or you can cover and bring to a boil. Then reduce heat and simmer with the lid cracked for at least 20 minutes…more time, more flavor!
- Season with additional sea salt & pepper, if desired
- Garnish with cilantro, if desired
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Posted in Gluten Free, Healthy Living, Nutrition, Paleo, Recipes, Uncategorized
Tagged apple cider vinegar, cayenne pepper, chili, chili recipe, gluten free, ground beef, healthy eating, Paleo, sweet potato, sweet potatoes