1 cup frozen kale cooked
3 strips bacon, cooked, trimmed of fat and diced
1/4 cup blueberries
4 teaspoons extra virgin coconut oil
3 tablespoons ground pumpkin seeds
1 cup oats grounded to a flour consistency
1/3 cup plain yogurt
Mix all together. Drop by spoonful onto cookie sheet lined with parchment paper and bake around 15 minutes until browned on outside
Tuesday, March 12, 2013
Cooking for my dogs takes work, I am going to admit that right now. But with all the food recalls lately, I know I am doing the right thing. I love having my dogs by my feet when I am cooking for them and they love being right next to me cause they know they get to taste everything I cut up. This particular recipe was so pretty with the orange, green and purple... all natural, no food dyes!
Salmon and veggies
2 packages of Kirkland Salmon (in the freezer department at Costco)
1 package of asparagus from Costco
1 package of butternut squash from Costco
2 Tablespoons ground pumpkin seeds (I get them at Trader Joes and put through a food processor)
1/2 cup frozen blue berries
2 Tablespoons extra virgin coconut oil (micowave to get to a liquid)
Heat over to 375. Get three cookie sheets and cover with parchment paper. Put asparague and butternut squash on separate cookie sheets and drizzle with extra virgin olive oil.. cook until tender (around 15 minutes for asparagus and 25 minutes for squash. Drizzle salmon (I cook from frozen) with olive oil and cook until done around 20 minutes.
When done, put batches of all ingredients in food processor.
Measure and freeze portion sizes.