Monthly Archives: December 2011

Presumably Tasty Dog Treats

My dog loves treats as much (..or more) as the average dog. Today, I made him some treats and so far, he approves! They’re very easy and fun to make, by yourself or with the little ones since cookie cutting is involved.

Peanut Butter Dog Biscuits 


  • 2 cups whole wheat flour (you can use another type of flour if your dog is sensitive to wheat)
  • 1 cup rolled oats
  • 1/3 cup peanut butter, chunky or smooth**
  • 1 1/4 cups hot water
  • Additional flour for rolling

** on choosing the peanut butter, make sure it’s sugar and salt free. It’s very hard to find, but you can always blend up some unsalted peanuts.


Preheat oven to 350° F

Mix dry ingredients together. Mix in the peanut butter and hot water. You may need to add more flour if the dough is too sticky. Knead the dough well. Roll out the dough into 1/4″ thickness and cut into shapes with dog cookie cutters (or cute marine themed ones..).

This recipe doesn’t call for it, but I put an egg wash (one egg whisked with a fork and then brushed on with a pastry brush) on the treats before I baked them. It gives them a nice sheen once they’re baked. Here’s how they look before baking.

Bake on a lightly greased cookie sheet for 40 minutes. Turn off the oven and let them cool overnight. Alternatively, cool them completely on a wire rack before serving.

Recipe Source                              on the cooling rack, they’re so cute!

I assume they’re good, my dog Jackson approves!


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Dessert for One

Wondering what I should eat for dessert after my awesome dinner, I explored Chocolate Covered Katie’s website. I found her single lady muffins/cupcakes and decided to try it for myself. I recommend you do the same, it’s very good and a good way to limit sweets on dessert nights for the young ones.

Cupcake for One (obviously serves just one!)


  • 3 tablespoons flour
  • 1/16th teaspoon salt
  • 1 tablespoon applesauce
  • 1 tablespoon plus 1 teaspoon liquid (nondairy milk or water)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Sweetener (I used a packet of stevia)
  • chocolate chips


Preheat the oven to 330 degrees. Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish minutes. Or microwave for 90 seconds. Or pan cook for 3-5 minutes, flipping 1/2 way through. (that’s what I did!)

Calories: 110, Fat: 0.5g, Protein: 3g, Carbohydrates: 23g + chocolate chips (about 7o additional calories)

Recipe Source                               here’s how mine turned out

It was soo good, and mine wasn’t alllll the way cooked but I like it runny inside (and it’s vegan, so no bacterial problems!) Very good, I’d make again for sure.

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Salmon Sandwich Leftovers

Ahh looking in the fridge, wondering what to eat, I grabbed some of my favorite things from the fridge and ended up with this:

Sure, it may look a little messy, but it was SO good! I didn’t even have to use my favorite salad dressing (pictured) because the toppings were so flavorful on their own. If you too want to create a beautiful mess, here’s what I did.

Salmon Sandwich Leftovers (serves 1)


  • 1 Orowheat “thins” bun
  • 1/2 onion, chopped
  • 1 salmon fillet, already cooked, left over (if you don’t have this, use a can of salmon meat)
  • 2 cups baby greens/spinach mix
  • 1 oz goat cheese
  • 1 tablespoon bell pepper spread (I use Miz Sassy’s)


Heat up a small skillet, on medium heat with a little spray of canola oil. But the thins in the toaster. Add the salmon to the pan to warm up. My salmon was cooked with pesto, if yours wasn’t, you can add a bit at this time.

Once the thins come out of the toaster, spread bell pepper mixture on the thins. Add warmed salmon to bread, put some greens on sandwich, with the rest (of the greens and salmon) forming the salad.

Put the onions in the same pan, you probably won’t need more oil. Once caramelized, put on the other half of the sandwich, maybe some on the salad. My goat cheese is in a roll, so I take a fork to scrape of about an ounce onto my salad.

Then sit down with your favorite beverage (mine is water ^__^) and enjoy! Best leftovers I’ve ever made!

more model shots of my awesome dinner:

Seriously so good, I completely recommend! About 550 calories for a delicious conclusion to the day.

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Infamous Broccoli-Qunioa Casserole

Every year for my hockey banquet, we have to bring a dish and this year I signed up for a main dish. Not knowing what to bring, I brought something obscure in hopes that my teammates would try something new, rather than another form of mac and cheese. Turns out, I have a very willing team who tried out my weird dish and loved it! One girl even begged for me to bring it to another school holiday potluck, needless to say, this dish is a real hit!

Broccoli-Qunioa Casserole (serves 8)


  • One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer
  • 1/3 cup reduced fat mayonnaise
  • 2 tablespoons milk
  • 1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
  • 1/2 teaspoon Splenda/sugar
  • 1/4 teaspoon black pepper
  • Dash freshly grated nutmeg
  • 2 cups cooked broccoli
  • 1 1/2 cups  cooked quinoa (see note)
  • Freshly grated Parmesan cheese

To cook quinoa:

  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1/4 teaspoon salt


Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork. Alternatively use a rice cooker and set it to cook like white rice, this is my preferred method.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; net Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

Recipe Source                    not my picture, but this is what it looks like!

Super yummy and very easy to make, could even have kids stir all the ingredients together to help.

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Eggplant Cannelloni

Finally for some real food! I made this a few days ago for lunch, but it could easily become a dinner too. I enjoyed it for lunch a few days after too, and it was just as good! You all should know that I LOVE eggplant, and I LOVE goat cheese, so put together, I love this dish. I think you all should try it, it’s soo good!

Eggplant Cannelloni (serves 4)



  • 1 tablespoon olive oil (I use extra virgin)
  • 4 large shallots (diced)
  • 4 cloves garlic (I used packaged minced)
  • 1 jar tomato marinara sauce (25 oz)
  • 2 tablespoons red bell pepper sauce (I use Miss Sassy’s)
  • 1/2 of an orange, freshly squeezed


  • 2 medium eggplants, cut lengthwise into 1/2 inch slices
  • olive oil cooking spray


  • 4 oz goat cheese
  • 1 teaspoon capers, chopped or whole
  • 2 tablespoons chopped fresh parsley
  • 4 kalamata olives, pitted and minced (optional, I opted out because I don’t like olives, but add if you like them)


Turn oven to 400˚F.

Coat eggplant with cooking spray and bake on a baking sheet until golden on both sides, about 15 minutes.

Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat and cook until golden, about 3-4 minutes. Add sauce, bell pepper sauce and orange, bring to a boil. Lower heat: simmer until homogenous, about 5 minutes. Let cool, if too chunky, blend in food processor. Pour into a 9″x 13″ baking dish.

For the filling, mash the goat cheese, capers, 1 tablespoon parsley and olives if desired together. Place about 1 tablespoon of filling at the end of each eggplant slice. Roll up the eggplant and place into baking dish, seam side down. Bake for 10 to 15 minutes, until soft. Take out and top with remaining tablespoon of parsley.

259 calories per serving, 10.7 g fat (4.7 g saturated), 32 g carbs, 10.8 g fiber, 10.5 g protein

Recipe based upon                   not my picture, but they looked like this.

This is seriously good, and a good way to get your veggies in 🙂

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Filed under dinner, lunch

Yummy Yogurt Pancakes

Hey everybody!

Yesterday, I made my family (& best friend) branch out from regular buttermilk pancakes, and they turned out super yummy! These pancakes are super easy, fluffy, and low in fat. Who doesn’t love pancakes?!?

Yogurt Pancakes (serves: 2)


  • 1 egg, separated
  • 1 egg white
  • 1/2 c yogurt
  • 3 tablespoons flour
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon sugar
  • pinch of salt


Separate one egg. Combine yolk in a small bowl with the yogurt, flour and vanilla extract. Stir well with a fork.

Separate the second egg. In a larger bowl, beat the two egg whites, sugar, and salt until they are fluffy and hold a soft peak.

Scrape about a third of the egg whites into the yolk-yogurt mixture and stir

to lighten. Very gently, fold in the rest of the egg whites, trying not to deflate them.

Melt the butter or coat with cooking oil a small nonstick pan over medium-low heat. When the pan is hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.

I ate mine with peanut butter and jelly, however I saw it eaten with regular syrup and margarine. Eat with your favorite fruits or toppings.


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More and more pancakes!

Wow have I been on a pancake rampage, and this morning, I decided to make two that I stumbled upon last night. They both sounded so good, I simply had to try both. I ate the chocolate ones bare while the cookie dough ones with the low sugar raspberry preservatives from Trader Joe’s and a little peanut butter (I’ve been craving so much of it!), however you can always eat as you like. These are super good, and vegan!

Brownie Batter Pancakes (serves 1)


  • 1/4 cup Bob’s spelt flour (or all-purpose or for gluten free use Bob’s gluten-free ap flour)
  • 1/4 tsp baking powder
  • 1 tbsp Hershey’s Special Dark unsweetened cocoa powder (or dutch cocoa)
  • 1 1/2 packets nunaturals stevia or 1 tbsp + 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet)
  • pinch of salt (optional)
  • 1 1/2 tbsp unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 5 1/2 tbsp nondairy milk of your choice


Mix dry ingredients very well, then add wet. Make pancakes! There are only 130 calories in this entire recipe. If you want a more substantial breakfast, feel free to make a bigger serving and/or go crazy with the toppings!!

Recipe Source                                                               Here they are!

Cookie Dough Pancakes (Serves 1-2)


  • 1/3 cup white whole wheat flour (or regular flour)
  • 1/3 cup oats
  • 1/2 tsp vanilla extract and optional 3 drops almond extract ( I added more vanilla)
  • brown sugar or stevia, if desired (I added a 1/2 packet of stevia)
  • 1/8 tsp salt
  • 3/4 tsp baking powder (and optional: pinch baking soda for flavor)
  • 1/2 tsp ener-g egg (or just add extra baking powder)
  • up to 1/2 cup water or non-dairy milk (I used  West Soy nonfat soymilk)
  • chocolate chips galore!

Mix all the dry ingredients. Put liquid ingredients into dry, then stir. Cook on medium-low, flipping 1/2-way through.

130 calories and 2 grams of fat + chocolate chip calories

Recipe Source                                           Here they are! Hmm yummmy.

These are both super yummy, however I prefer the cookie dough pancakes. I cannot ever resist cookie dough!

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Filed under breakfast, vegan