Well hey there! Miss me the past two days? I bet! 🙂
I missed Thursday and Friday for really good reasons, I swear…
Thursday was my last day home with my family and I went to Heini’s Cheese Chalet in Amish Country with my aunt and uncle and then spent the night having family time. Sorry Pinterest Post, you’ve been trumped by family time…I’m sure you can all understand!
Friday was filled with travels from OH to FL and lots and LOTS of traffic! What should have been a 13 hour drive turned into a 16 hour drive! Now I understand traffic if there is construction or an accident, but there was none of the above. I have never once been in traffic that put me 3 hours behind for NO REASON! Ugh! Ok, complaining aside, I did spend my 3 hours of passenger time (yes, I drove the other 13 hours!) checking out inspiring stories on Nerd Fitness for motivation since I knew I wasn’t going to be able to fit in a workout this Friday.
As for today’s “What’s on My Mind” post, I’m totally into the needs of my 5 month old puppy, Atlas! See, here he is!
So cute, right?! Proud puppy mommy right here! Such a nerd for saying that too? Totally!
One thing I’d really like to try this week (maybe tomorrow?!) is making Atlas natural puppy treats. His little tummy is super-sensitive and can’t handle corn or wheat products. This puts me between a rock and a hard place to either make my own or fork over extra cash for the more expensive natural treats. I found this recipe on Pinterest (see I technically didn’t miss it!) and I’m hoping they turn out!
Here’s the recipe from Simmer till Done:
Cleo’s Pumpkin Dog Biscuits
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1″) biscuits or 50 medium biscuits