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Dog Gone Good Cuisine by Gayle Pruitt

Penny and Avery hikingI’m really picky about what food and treats my dogs get.  I read all ingredient lists on treats with the same scrutiny as if I was going to be eating it. There’s no kibble in this house, my dogs get real foods to eat.  I’ve been doing this for years.  Avery and Penny are my second and third dogs that I’ve successfully switched over to a real foods diet.

In total, I’ve been feeding dogs this way for over 10 years.  I geek out over dog nutrition and I’ll gladly talk with you about it and offer advice if you ask.  Not only am I a believer in eating real foods for myself but it also applies to my dogs.

So when I was approached to review the Dog Gone Good Cuisine cookbook by Gayle Pruitt, I jumped at the chance.  I don’t home-cook for my dogs much, they are on a more raw based diet.  However, I’m always learning and reading about dog nutrition and viewed this book as a resource.

If you’re new to a real foods diet for dogs and are thinking of making the switch, this would be a great book to help ease you down that path.  It offers a lot of homemade dishes that you can feed your dog and that you can also eat.

This cookbook also provides information about what foods and spices are OK for dogs, along with what kitchen equipment you will be using.  It prepares you for cooking for your dog without making this seem like an overwhelming or difficult task (because it isn’t).

Another thing that won me over about this cookbook is that all the dogs pictured are rescue dogs.  All my dogs are rescue dogs so I have soft spot when it comes to providing second chances to our canine companions.

I decided to go with a veggie recipe from the cookbook for my two punks.

Tarragon Carrots

Carrots and Zucchini with Tarragon
Reprinted with permission from St. Martin’s Press
© Gayle Pruitt

  • 1TBSP Butter or Coconut Oil
  • 3 Medium Carrots, washed, peeled, and sliced into thin carrot sticks
  • 2 Zucchini, washed and cut into 1/4 inch thick sticks
  • 1tsp Dried Tarragon

Melt the butter or coconut oil in a skillet over medium-high heat. Add the carrots and cook for about 1 minute.  Add the zucchini and cook for 1 minute.  Remove the vegetables from the skillet, sprinkle with tarragon, and serve.

I didn’t have any zucchini but I had these great baby carrots that I picked up at the local farmer’s market.  They worked great for this recipe. Avery and Penny both love carrots and this was definitely a winner for them!

If you’re thinking about cooking for your dogs or are at least interested in learning more, check out this cookbook!  Plus you’ll get to see some great pictures of rescue dogs!

 

Disclaimer: I was provided a copy of this cookbook for review.  All opinions are my own.

 

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Kicking Off Week Two

We are starting the second week of the #30DayStreak!  I am feeling very good about this streak and think it’s just what I need to get back on track.

I did miss running on Day 7.  Last Friday, Scott and I were out and we think we ate some bad food.  Eep!  The next day we weren’t feeling so good, Scott having it worse because he ate more of the food than I did.  Saturday I was able to go out with Penny for a walk but Sunday I needed to take a break.

I didn’t miss Monday though! I’m feeling much better so I was able to head out for a run.  The run was horrible, my shins kept cramping up so it was more walking than running.  BAH!  But I got out and completed it, which is the point of this challenge.

Fried egg with brussel sprouts

Breakfast was delicious.  Sautéed brussel sprouts with onion and crispy prosciutto.  The sprouts were boiled first for about 5 minutes.  Onions were sautéed in a little olive oil and butter, then the sprouts were added in. Everything was seasoned with a little salt, pepper, and garlic lovers by Flavor God.  Sprinkled in the prosciutto at the end and topped with fried egg.

Liquid lunch today (rare that we do this but breakfast was on the late side) was a smoothie.  I don’t have a picture because I was too busy drinking it but it contained:

  • 2.5C Water
  • 1C Vanilla Yogurt
  • 1/2C Pumpkin Puree
  • 2 Huge Handfuls of baby spinach
  • 2 Frozen Bananas

Blend!  This wasn’t a super thick smoothie but it did the trick and it made enough for Scott and I each to have two servings.

Porkchop with roasted parsnip mash

Dinner was pork chops with parsnip puree.  This time I roasted the parsnips first with half an onion and a clove of garlic.  All drizzled with a little olive oil and sprinkled with a little salt.  Roasted at 400 for about 20 minutes until softened and slightly browned.  Everything got blended up with some milk and butter in the food processor.  It was really good but very rich and sweet.  A little too sweet, it definitely needed something to help break that sweetness a bit.  Not sure what thought, a recipe I’m going to have to play around with a bit more.

The pork chop was seasoned with Flavor God’s Everything Seasoning and seared on each side in a cast iron skillet in a little lard.  Then I added a splash of stock and finished the chops in a 400 degree oven.  Simple dinner but so satisfying!

How’s the streaking and eats going for you this week?

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A Little Streaking, A Little Indulging

Today is Day 4 of the #30DayStreak!  How are you all doing with your streaking?  Scott has jumped on board and decided to go streaking too!

So far things are going well but definitely challenging. I will admit that starting running again from square one is much different than the first time I did it.

Now I’m sore!

Six years ago when I first started running, my shins hurt for the first week but otherwise running wasn’t a big deal. My main issue was endurance and working to build that up.  Now not only do I have to build endurance, my muscles need to get used to running again AND I have to work towards tolerating exercise at elevation.

My quads and my groin muscles are sore after running.  Running is so much harder now.

DAMN IT.

Aside from that, streaking is going well.  Please know, I’m not complaining, more just talking out loud about the changes I’m experiencing.

Eats have been spot on this week as well with a little indulging that I’ll address in a minute.

BREAKFAST

breakfast sandwich

Monster breakfast sandwich and it was amazing!

  • 365 Organic Whole Grain Bread
  • 1/2 Smashed Avocado
  • 1 Egg
  • Prosciutto
  • Cheddar
  • Onion
  • Lettuce

Filling and delicious!

peaches and yogurt

Sliced peaches with coconut Noosa and some dried coconut flakes on top.  Perfection!  There is nothing like Colorado peaches.  The coconut Noosa was fantastic! I wasn’t sure what to expect but it totally delivered.  Slightly sweet shredded coconut blended perfectly with the yogurt.

 

LUNCH

Salmon salad

I made a quick salmon salad with canned salmon and homemade mayo.  It was super simple with some green onion, celery, and seasoned with lemon pepper.  I planned on having this as a wrap but the lettuce wasn’t playing nicely so it got chopped up and I placed the salmon on top.

Along with some carrots and a cucumber and tomato salad.  That salad was lightly seasoned with salt and pepper then drizzled with balsamic and olive oil.

DINNER

 

Roast chicken and roasted root veggies

I planned a roast dinner for Tuesday which worked to my advantage because I was so tired and feeling a bit run down that I didn’t have much motivation to do anything.

Roast dinners means everything goes in the oven till it’s done! Minimal prep and very little clean up makes life easier.

Whole roast chicken seasoned with a little lemon pepper seasoning from Simply Organic and Flavor God, roasted until done.

Along with some roasted potatoes and carrots, seasoned the same way.  I also made a quick gravy out of the pan drippings.  It was such a comforting and perfect meal, totally hit the spot.

Pasta and garlic bread

Scott and I had what we refer to as A Big Bang Night.  We love this show and I will sit down and watch it every chance I get.  TBS has little mini-marathons almost every evening.

If the Big Bang crew is having a special evening, entertaining someone, or having guests over, they usually are eating spaghetti.  That seems to be their go-to fancy meal and honestly it always looks delicious.  And I don’t even like pasta that much!

Last night we decided to indulge and have a Big Bang themed night.  We had pasta with garlic bread and red wine. There was cheesecake for dessert, that we didn’t get to but will be eating tonight!  And of course we watched the show while sipping the wine.

I had a little too much red wine but eh, it happens.  It was a fun evening and an awesome way for us to relax and feel like we were indulging a bit.

Everyone is going to have a different idea of what indulging means.  I’m sure pasta and wine isn’t a big deal to others as it is to us.

But with indulging, the point is to still make it count.  My philosophy is always make sure it’s the best that you can get. Meaning, if you want fries, don’t wast calories on fast food fries, seek out some damn good handcut fries with sea salt. Not only will they taste better but it will be better for you which means you can still feel good about eating it.

For our Big Bang Night, the pasta was whole grain spinach spaghetti, the bread was from Whole Foods and I made a garlic butter spread for it using grassfed butter.  I made the sauce and added local sausage.  The parmesan cheese was freshly grated.

We indulged but it I made sure that what we ate still mattered.  That we weren’t just eating empty calories but something we could still feel good about.

That’s how I approach indulging and “treats”.  Nothing is off limits because I don’t really believe in restriction but I do try to always eat the best possible that I can get.

Tonight it’s leftover roast chicken and veggies for dinner!  Thank goodness for leftovers, they make life so much easier.

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September: Go Streaking

Penny and I running

As most of you know, I have been struggling to get back into running since moving to beautiful Colorado.  The altitude is hard for me to adjust to and that makes running a big challenge.  I need to change this because I hate not working out and feeling like a lazy jerk.

It’s going to take baby steps but in order to get my ass in gear I’ve decided to do a running streak for the month of September.  Distance and pace aren’t important, just that I run everyday for 30 days.

I’ll probably bitch about it and it’s going to most certainly be a challenge. But I can do anything for 30 days, right? Earlier this year I did a diet challenge and that got me back on track so logic tells me this should help.  I will be instagramming this challenge and posting a picture after each run, using the hashtag #30DayStreak.

I would love to have some friends join me! Are you looking to make a habit change as well?  Maybe you want to start doing morning workouts or perhaps you want to bike more?  Whatever your goal is, I encourage you to streak for it! Challenges are better when we can all support one another.

So are you in? Let me know what you will be doing for 30 days and where we can follow along!

Streaking starts on September 1st, which is next Monday!  So soak it all up this holiday weekend because we start first thing on Monday!

Here’s to streaking!  I hope you’ll join me!

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Midweek Checkin

 

Pepperoni Pesto PizzaYesterday I was having A DAY.  My site was having issues connecting to the server which meant that anything I wrote wasn’t getting saved.  I couldn’t upload pictures either.

This on top of how much I’m starting to hate my iPhone and I’d had it.  I shut everything off and watched SVU until it was dinner time.  Then I made us a pizza, had a gin drink and called it a night.

The pizza was an all white flour crust (yesterday was not a day for a whole wheat crust) with a kale and sundried tomato pesto.  Topped with cheese, pepperoni (Applegate Farms) and banana peppers.

I had leftovers of the pesto and that’s what inspired me to make the pizza.

Earlier in the day for lunch we had the pesto on some noodles.

Squash noodles with pesto and chicken

Yellow squash noodles with the pesto and leftover shredded chicken.  The pesto is this recipe with some marinaded sundried tomatoes added in for extra flavor.

Last week I did awful with meal planning and prepping.  I had two events to attend and there is a definite correlation with us going out and then grabbing something to eat on the way home.

This week, while I desperately need to go to the grocery store, I have been better about planning and prepping.  I’m going to hit the grocery store today, hopefully it won’t be too slammed with people stocking up for Labor Day.

Tomorrow is going to be spent cooking and prepping for the weekend so we have plenty of stuff to see us through.

How has your week been going?  How are you doing with your meal planning and prepping?