I have to admit, sweet potatoes are normally a food I eat a lot more in the Fall; however, this week's experiment was more for my pup than it was for all of you. I know, I know, that's not very nice of me to say...especially when she's not the one supporting my blog(: But this week, I wanted to do something special for her. We rescued Layla about a year and a half ago, and while she can be a handful at times, we couldn't imagine our lives without her. Layla turned 2 yesterday and I told her all weekend that I'd make her a special birthday treat. Don't worry, you get the benefits of this post too....there will be a recipe for you (although, if you really wanted, you could eat hers!)
There are lots of foods you can use to make doggie treats, but I wanted to try a new recipe out for myself too, so I stuck with sweet potatoes. Sweet potatoes are rich in Vitamin C, beta carotene, complex carbohydrates, Vitamin B and are also a good source of fiber. An excellent choice for man, woman, child.....and dog!
Doggie Biscuits
(adapted from Comfy Belly, click on the title for the link to her site)
2 eggs
3/4 c sweet potato, cooked
2 1/2 c brown rice flour
Cook one sweet potato, and scoop out the flesh. Mix all ingredients in a bowl. Place a sheet of parchment paper on a cookie sheet. Form the dough into a log shape and bake at 350 for 20 min. Slice into 1/2 inch slices and bake for another 20 min. Store in a air tight container in the fridge for 3-4 days.
There are lots of foods you can use to make doggie treats, but I wanted to try a new recipe out for myself too, so I stuck with sweet potatoes. Sweet potatoes are rich in Vitamin C, beta carotene, complex carbohydrates, Vitamin B and are also a good source of fiber. An excellent choice for man, woman, child.....and dog!
Doggie Biscuits
(adapted from Comfy Belly, click on the title for the link to her site)
2 eggs
3/4 c sweet potato, cooked
2 1/2 c brown rice flour
Cook one sweet potato, and scoop out the flesh. Mix all ingredients in a bowl. Place a sheet of parchment paper on a cookie sheet. Form the dough into a log shape and bake at 350 for 20 min. Slice into 1/2 inch slices and bake for another 20 min. Store in a air tight container in the fridge for 3-4 days.
Happy 2nd Birthday, sweet girl!!
Now, for the people food....
We eat a lot of fish in our house. I used to always make fish and rice, fish and rice, fish and rice. Then I started making fish and quinoa, fish and quinoa...well, you get it. While I truly believe that whole grains are good for you, I also know they can be difficult for some people to digest (.ie.: me). Don't get me wrong, I can eat them, but I just don't eat them at every meal like I used to. I needed new veggie dishes to try. I've experimented with mashed cauliflower, steamed veggies, roasted veggies, etc. Next up was this delicious puree...combining two sweet veggies to make the perfect sweet and savory side dish.
Carrot and Sweet Potato puree
adapted from Weeknights with Giada (those of you who know me, know my obsession)
4 T olive oil
1 small onion, diced
2 cloves garlic, minced
1 large sweet potato, cubed
4 large carrots, diced
salt and pepper to taste
3 c chicken broth
chives, to garnish
Heat olive oil in a pot on medium high heat. Add onion and garlic and cook about 4 or 5 min, or until onions are soft and translucent. Add sweet potato, carrots and a couple pinches of salt & pepper. Cook for another 5 min or so. Add chicken broth to just cover the veggies (add more if you need to, depending on the size of your vegetables). Let simmer for 25 min, until all veggies are soft. If it looks like you have liquid still in your pot, reserve a cup or so. Using an immersion blender (or in batches with a blender or food processor), blend the veggie mixture into a puree.
Garnish with chives.
This is also a great baby food recipe, just puree longer (maybe add more liquid to ensure no lumps)!
We eat a lot of fish in our house. I used to always make fish and rice, fish and rice, fish and rice. Then I started making fish and quinoa, fish and quinoa...well, you get it. While I truly believe that whole grains are good for you, I also know they can be difficult for some people to digest (.ie.: me). Don't get me wrong, I can eat them, but I just don't eat them at every meal like I used to. I needed new veggie dishes to try. I've experimented with mashed cauliflower, steamed veggies, roasted veggies, etc. Next up was this delicious puree...combining two sweet veggies to make the perfect sweet and savory side dish.
Carrot and Sweet Potato puree
adapted from Weeknights with Giada (those of you who know me, know my obsession)
4 T olive oil
1 small onion, diced
2 cloves garlic, minced
1 large sweet potato, cubed
4 large carrots, diced
salt and pepper to taste
3 c chicken broth
chives, to garnish
Heat olive oil in a pot on medium high heat. Add onion and garlic and cook about 4 or 5 min, or until onions are soft and translucent. Add sweet potato, carrots and a couple pinches of salt & pepper. Cook for another 5 min or so. Add chicken broth to just cover the veggies (add more if you need to, depending on the size of your vegetables). Let simmer for 25 min, until all veggies are soft. If it looks like you have liquid still in your pot, reserve a cup or so. Using an immersion blender (or in batches with a blender or food processor), blend the veggie mixture into a puree.
Garnish with chives.
This is also a great baby food recipe, just puree longer (maybe add more liquid to ensure no lumps)!
Enjoy!
Nicole
Nicole
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