Cake for Dogs

My oldest baby's 7th birthday was this past weekend, and with my 2 new pups I wanted to do something special to celebrate. I found this dog cake recipe, and it was a hit.

I recommend frosting each piece as you are serving for easier storage.

Cake for Dogs 

from love from the oven

cake batter:

1 c. flour

1/2 tsp  baking soda

2 Tbs. vegetable oil

1/4 c. peanut butter (dog safe - no Xylitol)

1/2 c. plain apple sauce

1/2 c. pumpkin puree (NOT pumpkin pie filling)

1 egg

frosting:

1/4 cup peanut butter 

1/2 cup plain yogurt

Instructions:

1. Preheat oven to 350F.

2. In a bowl, combine all wet ingredients cake ingredients and mix well (vegetable oil, peanut butter, apple sauce, pumpkin puree, and egg).

3. Sift in flour and baking soda, and mix until just combined. Pour batter into an oiled 9”x9" baking dish, or 9" round cake tin.

4. Bake for 25 minutes, or until a toothpick comes out clean.

5. Let cale cool, then frost and serve!

Berry Banana Smoothie

Work has been insane lately and Q recommend focusing on my nutrition with smoothies. Found this easy delicious recipe and have been making it all week.

Berry Banana Smoothie 

slightly adapted from Delish

serves 1 (~16 fluid oz.)

Ingredients:

1/2 banana

1/2 cup strawberries, fresh or frozen

1/2 cup raspberries, fresh or frozen

1/2 cup blue berries OR blackberries, fresh or frozen

1/4 cup yogurt

1/2 cup + 2 Tbs. almond milk

Instructions:

1. Blend together and enjoy!

Green Goddess Butter Bean

Found this delicious healthy, vegan/vegetarian meal on Instagram. Made it a couple times, and highly recommend!

Green Goddess Butter Bean

from #itsvegansis

Ingredients:

drizzle of olive oil

2 medium zucchini, sliced

1 onion, sliced

3 cloves garlic, sliced or minced

~4 oz. spinach (2-3 cups, packed)

1 cup fresh basil, packed

1 cup cream (coconut or regular)

2-15 oz. cans (2 cups) butter beans, drained and rinsed

salt and pepper to taste

To serve:

drizzle of olive oil

lemon juice

plain yogurt (vegan or regular)

basil, rough chopped or chiffonade

cracked black pepper

toasted multi-grain bread or cooked rice

Instructions:

1. In a large pan on medium-high heat, cook zucchini, onion, and garlic until soft. Add spinach, and cook until wilted.

2. To a blender, add cooked vegetables, basil, and cream. Blend until smooth.

3. Add puree back to pan on low heat. Add beans and cook until warmed through. Season with salt and pepper to taste.

4. Drizzle with additional olive, lemon juice, dollops of yogurt, and cracked black pepper. Serve with toasted bread or rice and enjoy!