Cauliflower pilaf and tofu kabobs

Cauliflower pilaf and tofu kabobs

Memorial Day weekend must mean it's time to break out the barbecue. Well, that's provided you have nice weather to provide some encouragement; not so, in my neck of the woods. I've been thinking about kabobs all week long but the rain forced me to use my stove to make the tofu kabobs and cauliflower pilaf, pictured above. The kabobs grilled up perfectly under the broiler but I'll be ready when the weather gets nice to take these out to the barbecue.


Cauliflower Pilaf
(makes 4 servings)

Ingredients:

• 1/4 cup toasted pumpkin seeds or other seeds or nuts of choice
• 1 head cauliflower
• 1 T. olive oil
• Diced veggies: Your choice but I used 1 small zucchini and carrot
• Optional: 2 T. chopped onion and 1/4 tsp. minced garlic
• 1/2 cup veggie broth
• 1/2 tsp. turmeric
• Salt and pepper to taste

Directions:

• Trim and cut the cauliflower into small pieces.
• Put the cauliflower pieces into a food processor. Pulse until the cauliflower resembles rice.
• Heat the olive oil in a large skillet.
• Saute the veggies and optional onion and garlic.
• Add the cauliflower and other ingredients to the skillet and cook for several minutes until everything is tender.
• Stir in the toasted seeds or nuts.

Tofu Kabobs
(makes four kabobs)

Ingredients:

• 1/2 block of extra-firm tofu, cut into large cubes
• Veggies of your choice cut into pieces (zucchini or yellow squash, onion, red pepper, mushrooms, grape tomatoes)
• Marinade blended in food processor: 2 T. miso paste, 2 T. lemon juice, 1 T. tahini, 1 tsp. sesame oil, 2 T. Bragg's amino acids, dash of stevia

Directions:

• Prepare marinade and pour 1-2 T. of marinade over cubed tofu and veggies in a bowl. Toss to coat.
• Thread tofu and veggie pieces onto kabob skewers.
• Place on a baking sheet if grilling in the oven.
• Broil for 8-10 minutes or until veggies are tender.
• Serve over cauliflower pilaf.

Bathtub entertainment center for Bailey and Nika

While you're cooking your kabobs, keep the "fur kids" busy with some toys in the bathtub.

Pumpkin seed haystacks

The cauliflower pilaf and tofu kabobs make a "light" meal so you might be interested in some dessert.

Pumpkin Seed Haystacks
(makes 6)

Ingredients:

• 1/4 cup toasted pumpkin seeds or seeds/nuts of choice
• 2 T. melted coconut oil, mixed with 1 T. sunbutter or seed/nut butter of choice
• vanilla stevia to taste
• 1 T. cacao nibs
• 2 T. freeze-dried blueberries or other dried fruit

Directions:

• Line a baking sheet with wax paper
• In a medium bowl, toss seeds, dried fruit and nibs with melted coconut oil and sunbutter mixture
• Drop mixture by heaping tablespoonful onto wax paper
• Place in the fridge or freezer to harden

Contributed to: http://www.dietdessertndogs.com/2012/05/24/wellness-weekend-may-24-28/

50-calorie chocolate fix

Big Red (Nika) takes down her older pal, Misha

You'd think an IT band injury would be something you'd get from running or jogging. The photo above shows the cause of mine.  Nika (A.K.A. Big Red), my malamute, just topped 75 pounds, and she's just eight months old. Despite lots of training and exercise, she still loves to pull. Boy, can she throw her weight into it. Unfortunately, your tendency is to pull back and strain the IT band. I'm thinking she needs a sled.

Coyote pups in the neighborhood

 On one of my "walks or pulls" with dogs, I spied these little guys (six coyote pups) in their irrigation drain pipe den. I've been having fun keeping tabs on their growth, play and curiosity on my daily walks. I discovered the pups on Mother's Day in exactly the same place where their mother had pups last year. It was a pretty nice Mother's Day surprise.

Dandy Blend cacao chips, about 50 calories each

I've been seeing a physical therapist for my IT band injury(http://en.wikipedia.org/wiki/Iliotibial_band_syndrome and of course, all the "torture" is a perfect excuse to enjoy some chocolate, flavored with Dandy Blend, an instant herbal beverage with dandelion that tastes (to me) like coffee.

Here's what you need:

2 -3 T. cocoa powder
1/4 cup coconut oil
1 tsp. Dandy blend (optional)
sweetener of choice
dash of sea salt
1 tsp. vanilla powder

Here's what you do:

Melt coconut oil. Add in other ingredients and stir to mix. Place in a container such as 8 X 8 square pan to allow to harden in the fridge. Cut or break into desired pieces.

My contribution to: http://www.dietdessertndogs.com/2012/05/17/wellness-weekend-may-17-21/

Two-serving, brownie cookie-dough cake for Mom

Backyard kildeer parent protects her eggs

I think I'm going through parenthood, Chapter 2, but this time the kids have fur. Funny thing, this second chapter is pretty much like the first chapter. You get to spend sleepless nights tending to sick doggies, just like kids.You get to spend your money on the dogs or kids (e.g. doctor/vet visits, toys), rather than on yourself. And then there's the money you spend for your own medical care after one of the kids or dogs accidentally injures you. My son, as a baby, almost broke my nose, and my dogs have given me whiplash.

Ah, parenthood! Whether you're a parent of fur babies or human babies or bird babies, there are ups and downs associated with parenthood. Talk about downs. Our backyard kildeers, pictured above,  suffered through wind, rain and hail storms to raise their brood. But I celebrated, along with the parents, when the little guys hatched.

In honor of Mom's Day, I'm sharing a few of my joyful moments with my fur kids in the photos below.

Enjoying a spectacular view

Parenthood can have high points, like enjoying a spectacular view with the fur kids after hiking to the top of a bluff.

I just like soft sleeping bags!

Sometimes what they do is so cute, you just can't be mad at them for long.

A face to love

Or they look at you with their big brown eyes.

Nika and Misha lounge in tent

Sometimes, they're just quiet and calm, and you can appreciate how adorable they are.

Two-serving, brownie cookie-dough cake

Happy Mother's Day! If you want to celebrate with something really delicious, try this two-serving, brownie cookie-dough cake.

Ingredients for cake:

1. 2 T. melted coconut oil
2. 3 T. unsweetened almond milk or other dairy-free beverage
3. 4 T. cacao powder
4. 2 T. unsweetened applesauce
5. 1 1/2 tsp. apple cider vinegar
6. 1/2 tsp. vanilla
7. 2 T. ground sunflower seeds or other nuts or seeds
8. 2 1/2 T. gluten-free flour mix
9. stevia to taste
10. 1/4 tsp. each baking powder and soda
11. Pinch of sea salt

Directions:

1. Preheat oven to 350 degrees.
2. Mix ingredients #1-6 in a small bowl. Mix #7-11 in a separate bowl.
3. Then, whisk the wet and dry ingredients together.
4. Spray, with pan spray, two single-serve cake pans, and fill each two-thirds full.
5. Bake 12-15 minutes. The top and edges should be set while the middle will be slightly loose.
6. Cool  before removing the cakes from the pans.
7. For serving, slice the cakes in half and pipe on sunbutter frosting in the middle and on top. To make the frosting, cream together 2 T. each of coconut oil, palm shortening and sunbutter. Add stevia, vanilla and a pinch of salt.
8. For more deliciousness, sprinkle on 1 T. cookie dough (made from this recipe http://catsinthekitchen.blogspot.com/2011/11/vegan-chocolate-kiss-cookie-dough.html). Ignore the direction to make the dough into balls and simply use freeform.
9. Garnish with some strawberries/berries and a drizzle of chocolate sauce.

Contributed to: http://www.dietdessertndogs.com/2012/05/10/wellness-weekend-may-10-14/

Lentil, garbanzo bean flour flatbread

Bailey: asleep or secretly watching TV?

Do you ever wonder what your cat does when you're away from home? They always act like they've been sleeping but what were they really up to? For instance, the picture above makes you wonder if Bailey, my cat, was napping or secretly watching TV.

Bailey with his mammoth buddies

Actually, he was napping. I think he was tired after all of his roughhousing with his canine pals, Misha and Nika. Now, seriously, I realize to some this picture makes it look like tiny Bailey is being attacked by two vicious, mammoth dogs.  But in reality, Bailey loves playing with the twosome, albeit usually one at a time, rather than the pair. He hides behind doors and springs out at them to encourage them to play. It does explain why he gets tired.

Napping buddies

But look who he likes to nap with. Just about every day, Bailey and Misha enjoy some napping time together. That wouldn't happen if Bailey were afraid of Misha.

Bailey enjoys some "me time" near a sunny window

Sometimes, it's nice to just have some "me time." For Bailey, a soft, red pillow bed next to a warm, sunny window is the perfect spot.

Lentil, garbanzo bean flour flatbread

I enjoy "me time" myself but lately my "me time" has had to include canines. I take lots of walks, make many trips to the dog park, and go on hikes with my over-zealous pair, Misha and Nika. Today, I hiked in the foothills for several hours and came home with a giant appetite for some lentil, garbanzo bean flour flatbread I had made earlier in the week and stored in the freezer. I thawed some out and enjoyed the flatbread with hummus and veggies.

Lentil, garbanzo bean flour flatbread
(makes 8-10 flatbread)

Ingredients:

• 1 1/2 cups gluten-free flour mix (I use a mix of quinoa flour, garbanzo bean flour and arrowroot starch)
• 1/2 cup lentil flour made by grinding up lentil beans in a coffee mill
• 3/4 cup garbanzo bean flour
• 1 tsp. baking powder
• 2 cups grated carrots
• 1/2 cup grated Daikon radish
• 1/2 cup chopped cilantro leaves
• 2 T. ground flax
• 1/2 tsp. sea salt
• Optional: chopped garlic
• Spices: 1/2 tsp. each turmeric, ginger, garam masala
• oil for cooking the flatbread

Note: Other veggies, such as parsnips, beets, cabbage or zucchini, may be used in place of carrots and radish.

Directions:

• Mix all ingredients together to form a somewhat sticky dough. You may or may not need any water because of the veggies used in the flatbread. However, if you do need some water, add a little warm water at a time until dough forms a big ball. Recipe-making is not a perfect science, so if the dough is too sticky, add more flour.
• Oil and warm a cast-iron skillet on the stove.
• Moisten your hands with water. Grab a fistful of dough for each flatbread. Keep your hands moist and flatten the dough ball into a flatbread which will be on the thicker side. Place it on the hot skillet and flatten a bit more with an oiled spatula.
• Cook at medium heat until you start seeing light brown spots on the bottom side. Flip the bread over and cook the other side until light brown spots are seen.
• Stack the flatbread and cover them tightly with foil to keep them warm and soft.
• Freeze any extras.

Contributed to: http://www.dietdessertndogs.com/2012/05/03/wellness-weekend-may-3-7-2012/

Two kinds of vegan ice cream sandwich cookies

Misha and Bailey enjoy some slumber time

I just watched the youtube video called,  "Unusual animal pairings."
http://www.youtube.com/watch?v=WYmsm5lmNwI&feature=fvwrel http://www.youtube.com/watch?v=WYmsm5lmNwI&feature=fvwrel

This video brings tears to my eyes. It also got me thinking I've got some unusual animal pairings of my own. What do you think?

Do not disturb!

Bailey was sound asleep until I started snapping pictures of the sleeping duo. He seemed somewhat indignant as if to say, "Do you mind. We're sleeping here!"

Napping time: Nika and Kona style

Here we have two canines in a very unusual sleeping arrangement. Okay, I admit my pets are a little on the weird side.

Two kinds of vegan "ice cream" sandwiches

I wonder what dogs and cats dream about while they are sleeping. I'm guessing food! In my case, I dream about chocolate. This week I dreamed about two enormous chocolate ice cream sandwiches. They were bigger than Texas. Oh, wait a minute. That wasn't my dream. That was my food-obsessed malamute, Nika, dreaming about food. (She just got into trouble for stealing an energy bar from my husband's bikepack. She tried to eat the wrapping and all.)

Back to my ice cream sandwiches. I tried out two different kinds of ice cream sandwich cookies which were chocolate and no bake of course! And when I say ice cream, I actually mean frozen dessert since I don't eat traditional ice cream.

In the photo above, the ice cream sandwich on the left is made with Chocolate Quinoa Sandwich Cookies. Sunbutter freezer cookies were used for the one pictured on the right. I used a simple frozen concoction made with chocolate, avocado, protein powder and blueberries for the filling.

Chocolate Quinoa Sandwich Cookies
ACD Phase 2
(makes about 12 medium-sized cookies)

Ingredients:

1. 1/2 cup tahini
2. 1/4 cup coconut oil, melted
3. 1 tsp. vanilla
4. 1/4 cup ground sunflower seeds
5. 1 cup quinoa flakes
6. 1/4 cup cacao powder
7. 1/4 tsp. sea salt

Directions:

1. Line a cookie sheet with wax paper.
2. Put all the ingredients in a food processor and pulse until the dough comes together.
3. Remove mixture to a bowl.
4. Drop by heaping spoonfuls onto the prepared cookie sheet and flatten with wet hands.
5. Chill in the freezer or fridge.
6. Cookies store well in the freezer and maintain their chewy texture right out of the freezer.
7. To make an ice cream sandwich, simply spoon your favorite frozen confection between two cookies and enjoy.

Sunbutter Freezer Cookies
ACD Phase 1 if using carob and omitting cacao nibs
(makes 6 medium cookies)

Ingredients:

1. 3 T. sunbutter
2. 1/4 cup water
3. stevia to taste
4. 2-3 T. cacao powder
5. 2 T. vegan rice protein
6. pinch of salt
7. 1 T. chia seeds
8. 2 T. cacao nibs

Directions:

1. Mix all the ingredients in a food processor until dough comes together.
2. Remove to a small bowl.
3. Drop by heaping spoonfuls onto a cookie sheet covered with wax paper.
4. Use wet hands to flatten the cookies.
5. Chill in the freezer.
6. Note: These cookies do not have that "out-of-the-freezer" chewy factor. They need to be defrosted a bit before making into ice cream sandwiches unless you have teeth of steel.

Chocolate Avocado Blueberry "Ice Cream"
(Makes enough for two ice cream sandwiches)

Directions:
Blend 1 avocado, 1 cup frozen blueberries, 3 T. cacao powder, 1 T. rice protein powder, stevia to taste in a food processor. Add more blueberries if necessary to get an ice cream-like texture. Stores well in freezer. Thaw slightly before dishing out.

Contributed to: http://www.dietdessertndogs.com/2012/04/26/wellness-weekend-april-26-30-2012/

Quinoa-blueberry breakfast cookies

Misha turns one year old

It's hard to believe but Misha, our handsome husky-malamute, has been a part of our lives for one year now. Sometimes we call him "Psycho Boy" or the "Ritalin Dog" but we always call him our loveable fur pet.

Misha at two months old

Here he is at two months old. Can you believe how small and adorable he was? He's still adorable but more regal.

Gluten-free carrot dog treats

Of course, as a fur parent, I had to make him some gluten-free birthday treats.

Yummy!

Gluten-free Carrot Dog Treats
Ingredients:

• 1 cup applesauce, unsweetened
• 1 cup shredded carrots
• 1/8 cup water (if needed)
• 1 1/2 cup amaranth flour (keep some handy for rolling)
• 1 cup rolled oats

Directions:

• Preheat oven to 350 degrees
• Spray a cookie sheet with pan spray
• In a medium bowl, combine all the ingredients until dough forms. Add water if needed. Or if too sticky, add more flour.
• Dump the dough onto a floured surface and knead with your hands.
• Once the dough is not sticky, roll it out until it's about half-inch thick.
• Use cookie cutters or the rim of a small glass to cut into dog cookies.
• Place the treats on a the cookie sheet and bake for 25+ minutes until they are crisp.

Got some more?

Sorry, Misha. How about a little something for the humans.

Quinoa-blueberry breakfast cookies

Quinoa-Blueberry Breakfast Cookies
 Ingredients:

• 1 1/2 cups quinoa flakes (or substitute gluten-free rolled oats)
• 1 T. chia seeds
• 1 T. ground flax
• dash of salt
• 1 tsp. cinnamon
• 1 tsp. gluten-free baking powder
• stevia
• 2 T. pumpkin seeds (or substitute seeds or nuts of your choice)
• 2 T. dried blueberries (or substitute raisins or other dried fruit)
• 1/2 cup almond milk
• 1 T. tahini

Directions:

• Preheat oven to 350 degrees
• Put 1/2 cup quinoa flakes, chia and flax, cinnamon, salt, stevia and baking powder in a coffee grinder and grind until it resembles a coarse powder.
• In a medium bowl, combine ground quinoa mixture with 1/2 cup unground quinoa flakes (or oats). Add seeds or nuts, blueberries or other dried fruit.
• In a small bowl, mix tahini with almond milk.
• Mix together the quinoa mixture with tahini-almond milk mixture.
• Add more almond milk if necessary to bring the dough together.
• Scoop batter onto a sprayed cookie sheet.
• Bake 15 minutes.
• Makes 3 (2-cookie) servings.

Contributed to: http://www.dietdessertndogs.com/2012/04/19/wellness-weekend-april-19-23-2012/

Artichoke Pesto Spaghetti Squash

Misha and Bailey enjoy nap time on fluffy sleeping bags and pillows

I am one of those 75 percent of the population who is chronically dehydrated. After reading Your Bodies Many Cries for Water (by F. Batmanghelidj, M.D.), I am working to get more energy and feel better by simply drinking water. Chances are you are dehydrated too as three out of every four people are.

Dehydration is one of the greatest health issues facing the western world, according to Batmanghelidj.
Your body responds to inadequate water consumption by rationing whatever water is available. The result: some body functions are disturbed in order to maintain others. With chronic dehydration, some persistent health issues may arise. Drinking sufficient water may actually make some chronic illnesses get better or even go away, Batmanhelidj writes in his book.

Looking back, I developed bad habits of  not drinking water when I was a fourth-grade teacher. I avoided drinking because the "pee" breaks were few and far between. By the end of the school day, my body was crying for water but I misinterpreted my thirst as hunger. And worse, I grabbed a diet soda or coffee for stress relief.

My teaching days are past but I still have had a reluctance to drink water because of having to go to the bathroom too often. As a cyclist and avid exerciser, I seldom pass the pee test (your urine should be clear and pale yellow).

I guess I should have been following my fur babies' examples. They drink water like water buffaloes. This week I have been working to change my hydration habits. Following Batmanghelidj's plan, I have been drinking half my body weight in water every day. I don't count any other beverages, and if I drink any caffeinated beverages, I need to add more water (10-12 ounces of water per 6 ounces of caffeinated beverage or alcohol).

I wasn't expecting a miracle by drinking more water. I was hoping my plugged-up nose from seasonal allergies would maybe unplug a bit. After just five days, I have more energy; my digestion has improved; and my nasal congestion due to allergies has gotten better. If you are one of the dehydrated ones, Batmanghelidj's book is worth taking a look at.

Bailey and Misha really take their napping seriously

I'm pretty proud of myself. I've actually been sipping on water rather than tea while writing this blog. So, remember drink more water as mild dehydration is the No. 1 trigger of daytime fatigue.

Artichoke and Pumpkin Seed Pesto on Spaghetti Squash

My supply of spaghetti squash from last year's garden is getting smaller but I still have a bunch. This week I had spaghetti squash with Artichoke and Pumpkin Seed Pesto and Kale and Avocado Pesto.

Artichoke and Pumpkin Seed Pesto on Spaghetti Squash (serves 2)
Ingredients:

1. 1 baked spaghetti squash
2. 1/2 cup pumpkin seeds
3. 1 15-ounce can artichoke hearts, drained
4. 1/4 tsp. roasted ginger powder
5. Optional: 1 large garlic clove
6. 1/4 cup olive oil
7. 2-3 cups baby spinach
8. 1 T. pumpkin seeds for topping
9. 2 T. fresh cilantro or parsley
10. 1-2 T. lemon juice
11. salt and pepper

Directions:

1. In a food processor, combine the seeds, artichoke hearts, optional garlic, lemon juice, olive oil, herbs, spices, salt and pepper. Pulse until ingredients are chopped and have a thick, pastelike consistency.
2. Toss spinach leaves with hot spaghetti squash noodles. Serve topped with artichoke and pumpkin seed pesto and a dash of pumpkin seeds.

Kale and Avocado Pesto on Spaghetti Squash
(1-2 servings)
Ingredients:

1. 2 cups kale leaves
2. 1 avocado
3. 2-3 T. lemon juice
4. 2 T. pumpkin seeds
5. 1 T. hemp seeds + 1 T. for topping
6. salt and pepper
7. spaghetti squash noodles

Directions:

1. Pulse everything except spaghetti squash in a food processor.
2. Serve pesto over spaghetti squash noodles with additional hemp seeds on top.

Contributed to: http://www.dietdessertndogs.com/2012/04/12/wellness-weekend-april-12-16-2012/

Vegan carrot cake and crunchy sunbutter eggs

Veggie dogs love kale

The Tale of Peter Rabbit is a favorite Easter story of mine because one of my pups helped provide an updated version. The Tale of Peter Rabbit's Canine Partner in Crime begins when carrots began to go missing from our vegetable garden.

The radishes, lettuces, cucumbers, zucchinis, tomatoes were still in their rows but some of the carrots had been neatly plucked from the ground. Every day a few more carrots disappeared. It was time for some detective work. Was my husband doing a lot of snacking on carrots? Nope.

I was beginning to think it was a raccoon or other wild animal. That's when my masked bandit, Niki, a malamute mix, strode into the garden and started digging up carrots right in front of me. Just like Mr. McGregor, I yelled, "Stop thief!" Niki ignored me and kept on munching on carrots. I grabbed my rake to emphasize that I meant business. Niki decided to make a break for it. I don't think Niki had ever seen me that mad as I chased him down carrying and waving that rake. I nabbed him shortly afterwards, gave him an earful and put him in his pen as punishment.

The carrot thievery stopped after that; at least, so we thought. Turns out the "Masked Bandit" had found new opportunities in the form of our neighbors' garden. Niki had to learn his lesson the hard way when our neighbor fired a shot over his head. Niki came running back home faster than Peter Rabbit. He never went into "Mr. McGregor's" garden again and we did a lot of apologizing.

It's been many years since Niki was part of our lives but he still remains one of my favorite, all-time pooches. He was mischievous, loveable and a real carrot lover.

Misha eagerly grabs some celery

Misha and Nika, my current snow pups, are following in Niki's footsteps as veggie lovers but they have broadened out their veggie preferences beyond carrots. Kale is at the top of their list of favorites but just about any other veggie is fair game. Hopefully, they won't have any run-ins with the neighbors over helping themselves to garden veggies.

Nika and Bailey scope out some carrots

Even my cat Bailey likes to nibble on a veggie now and then. Okay, he mainly just likes to bat them around and off the counter to his partners-in-crime Misha, Nika and Kona. Yes, even Kona loves veggies.

Vegan Carrot Cake

When it comes to veggies, we humans love them too. What can be better than carrots in a Vegan Carrot Cake? (Note: This recipe is lower in carbs than traditional carrot cake recipes. You could cut the carb content even more by using stevia as the sole sweetener, replacing the OJ with water and subbing coconut flour or almond flour for part of the sorghum flour.)

Ingredients:

• 4 T. ground flax
• 3/4 cup orange juice
• 2 cups sorghum flour
• 1/2 tsp. baking soda
• 2 tsp. gluten-free baking powder
• 2 tsps. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 cup coconut nectar
• 1/2 cup coconut sugar
• 1/2 cup coconut oil
• 1/4 cup olive oil
• 2 cups shredded carrots
• 1 1/2 cups unsweetened applesauce
• 1/2 cup shredded coconut
• 1/2 cup chopped pumpkin seeds or walnuts
• 1 cup tofu
• 2 T. additional coconut oil
• 2 T. lemon juice
• 3-4 T. agave nectar
• 1/2 tsp. vanilla

Directions:

• Preheat oven to 350 degrees. Spray a bundt cake pan or 13X9-inch baking dish with cooking spray.
• In a small bowl, stir together ground flax and OJ or water. Set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and nutmeg.
• In a large bowl, beat together sweeteners and oil until well combined. Beat in the flax mixture.
• Slowly add the flour mixture, beating on low until just moistened. Stir in carrots, applesauce, coconut, seeds or nuts. Pour batter into prepared baking pan.
• Bake for 50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
• Place the cake on a wire rack and cool completely.
• Meanwhile, combine the tofu, lemon juice, additional coconut oil, agave and vanilla in a high-speed blender for the "frosting" which is more like a pudding.
• You can pour the frosting on the cooled cake or better yet, spoon some on a plate and place a piece of cake on top. Trust me. It's delish this way because you can dip each bite into the "frosting."

Crunchy sunbutter Easter eggs

Okay, these Crunchy Sunbutter Eggs don't contain any veggies but you've got to have chocolate for Easter.

Ingredients:

• 1/2 cup unsweetened sunbutter
• 2 T. coconut nectar or agave
• 1 tsp. flax or chia seed
• 2 T. rice protein powder
• 2 T. popped amaranth
• 2 T. cacao nibs
• pinch of salt
• 1/2 cup Enjoy Life chocolate chips
• 2 T coconut oil
• 1 tsp. vanilla

Directions:

• Pop the amaranth by placing in a heavy skillet over medium-high heat. Shake the pan back and forth to prevent burning. Once the amaranth has popped, remove from the heat and place in a small bowl.
• Prepare the sunbutter mixture in the food processor by combining sunbutter, protein powder, chia or flax, vanilla, sweetener. Mix in the nibs and popped amaranth.
• Drop teaspoonsful of sunbutter mixture on a wax-paper lined cookie sheet. Shape into eggs.
• Place in the freezer to harden.
• Meantime, microwave the chocolate chips and coconut oil. Stir in the vanilla. Option: Make a sugar-free chocolate coating using 3 T. cacao powder, 1 T. coconut oil, vanilla and stevia. 
• Once the eggs are chilled, dip them in the chocolate coating. Return to the wax paper to set.

Contributed to: http://www.dietdessertndogs.com/2012/04/05/wellness-weekend-april-5-9-2012-easterpassover-edition/

Spaghetti squash noodle soup with fall and spring veggies

Bailey decides to get political and demand more food

I was a little on the activist side this week when a group of us decided to deliver moving boxes to help our state legislators hit the road and get the message that we don't really want them back without a change of attitude. I was beginning to think Bailey wanted to be part of the action because he perched himself on the box I planned to deliver and joined in the box-decorating activities. Doesn't he look like he's a little fed up with things? Oh wait, that's me he's fed up with for keeping him on a diet!

Relaxation pose: you gotta be kidding

Have you ever wondered what it would be like to take your dog(s) to a yoga class, called doga? It's a type of yoga where dogs and humans pair up. Better yet, can you imagine me taking my two whackadoodles to a doga class? The picture above shows what goes on when I try to do yoga in my living room. I don't really think they have the relaxation concept down. What do you think? Oh, I forgot there would be other dogs at a doga class too. Now, that sounds like a recipe for pure chaos with my two thrown into the mix. I think Kona, my 12-year-old golden retriever, would make a better doga partner.

Pot of spaghetti squash noodle soup

It finally hit me this week that spring veggies are beginning to pop up and I haven't even used up my stash of spaghetti squash from last year's garden. I think I went overboard trying to make them last. Well, I succeeded at that. The problem is they aren't going to be long for this world if I don't use up the remaining ones quickly. This explains why I have been eating spaghetti squash almost every day for the last week.

Bowl of spaghetti squash noodle soup

I've made everything from sesame spaghetti squash noodles to the Spaghetti Squash Noodle Soup pictured above. The great thing about the soup is it has kind of a yin and yang thing going for it because it uses fall and spring veggies.

Spaghetti Squash Noodle Soup
(makes 2-4 servings depending on your appetite)

Ingredients:

1. 1 spaghetti squash
2. 1/2-1 package of cubed firm or extra firm tofu
3. 2 diced carrots
4. 1 cup of shredded red cabbage
5. 1 julienned or diced zucchini
6. 6 stalks of asparagus julienned or diced
7. 1 quart of veggie broth
8. 1 T. olive oil
9. 2-4 T. of Bragg's aminos
10. 1/2 tsp. of ginger or 1 T.  grated fresh ginger
11. 2-3 T. miso
12. Optional: other veggies, diced green onions and toasted sesame seeds for garnish

Directions:

1. Cook spaghetti squash by slicing lengthwise, removing the seeds, placing face down in a baking dish with an inch of water. Bake for 30 minutes at 425 degrees.
2. Prepare the veggies by dicing or julienne slicing the asparagus, carrots and zucchini; shredding the cabbage.
3. Heat up the olive oil in a large pot.
4. Add the carrots and saute for a couple of minutes. Add the zucchini aspargus, cabbage, and continue to saute for about five minutes.
5. Add the veggie broth, miso, tofu. Cook for together for about 10-15 minutes.
6. Add the spaghetti squash noodles. 
7. Add the Bragg's and Asian hot sauce if desired.
8. Cook together for a few more minutes.

This soup makes a light meal for me. And the best part is I have room for dessert.

Avocado almond soft serve

I really love dessert but my idea of the perfect dessert is one that's high on taste, big in volume and not so high in calories. Sounds like an impossible task. Not necessarily so if you like Avocado Almond Soft Serve. It has a little prep work to it. You'll need to freeze up a diced avocado ahead of time and make a dozen or so almond milk (unsweetened) ice cubes.

Avocado Almond Soft Serve
(makes 2 generous servings)
Ingredients:

1. One frozen, diced avocado
2. 12 almond milk ice cubes
3. 1 cup of unsweetened almond milk
4. 1/2 cup cacao powder
5. 1 tsp. vanilla extract (no alcohol)
6. Stevia to taste

Directions:

1. Put everything in a high-speed blender and pulse until thick and delicious.
2. Note: You can eat half and freeze the rest. Just soften a bit before serving.

Contributed to: http://www.dietdessertndogs.com/2012/03/29/wellness-weekend-march-29-april-2-2012/

5 layers of dessert heaven

Bailey is king of the fridge

Turning one year old has had its ups and downs for Bailey, my kitchen cat. The upside is he can now scale tall mountains, like our refrigerator and cupboard tops. The downside is he has packed on too many pounds eating his delicious kitten chow.

Bailey dreams about cat food

He's not at all happy about being on a diet and having to eat cat food formulated for overweight kitties.
What happened to the scrumptious birthday treat I had planned? Bailey turned up his little feline nose at the tuna snacks I prepared for him. Can you believe it from a little guy who is always on the prowl now for food? Oh well, the dogs were more than happy to celebrate his birthday for him. They eagerly gulped down a tuna snack or two in his honor.

Bailey takes on Nika

Now that Bailey is losing some kitty pudge, he is ready to take on goliath, A.K.A. Nika, our malamute. He is a spunky guy undeterred by the 6:1 size difference.

Bailey in his scratch lounge

When Bailey is not playing with Nika or Misha, or cuddling with Kona, he can be found batting around his toys or taking it easy in his scratch lounge. Sounds like a hard life!

5-Layer Dessert

Now, here's a dessert for me for Bailey's birthday or anytime. It's 5 Layers of Dessert Heaven.
I adapted the recipe from a 5-Layer Flat Belly Dessert to make it free of gluten, eggs, dairy, nuts and sugar.
Ingredients:

1. Chocolate brownies (recipe follows)
2. Vegan whipped cream (recipe follows)
3. 1/4 cup shredded coconut
4. 1/2 cup toasted quinoa flakes
5. 2 T. chia seeds
6. 1/2 cup toasted sunflower seeds
7. 1/4 cup cacao nibs
8. 2-4 cups of fresh or frozen berries (strawberries, blueberries, raspberries, blackberries)

Directions:
Step 1: Make the Brownies
Ingredients:

1. 4 T. coconut oil
2. 4 T. hemp milk
3. 2 tsp. vanilla extract
4. 1 cup unsweetened applesauce
5. 1/2 cup cacao powder
6. 1 T. chia seed
7. dash of salt
8. 1/2 cup amaranth flour
9. 1/2 cup coconut flour
10. 1/2 tsp. baking powder
11. stevia to taste
12. Optional 2+ T. cacao nibs

Directions:

1. Preheat oven to 325
2. Blend all ingredients
3. Spread in sprayed 8X8-inch baking pan.
4. Bake for 25-30 minutes.
5. Cool.

Step 2: Vegan Whipped Cream
Ingredients:

1. 1 tsp. agar agar powder
2. 1 cup almond milk
3. stevia for sweetening
4. 1-2 T. additional almond milk
5. 3 drops coconut extract
6. 1/2 of a block of extra firm tofu

Directions:

1. Prepare the agar base.
2. Measure into a pot the 1 cup almond milk. Sprinkle in the agar powder.
3. Let sit for 5 minutes
4. Slowly bring to a boil for 5-8 minutes.
5. Allow to set for 2 minutes before putting in the fridge to cool and thicken.
6. Once thickened, put in a high-speed blender with additonal almond milk, coconut extract , tofu, and stevia, and blend until whipped and smooth.

Step 3: Make the quinoa flakes, coconut, seed sprinkle

1. In ziploc type baggie, combine the quinoa flakes, chia seed, coconut and sunflower seeds. Seal the bag and shake to combine.

Step 4: Assemble the dessert

1. Fill the bottom of a glass container of choice with a layer of brownies, split in half lengthwise.
2. Evenly spread half the vegan whipped cream on top.
3. Sprinkle some of the quinoa flake, coconut, seed mixture on top.
4. Top with berries to cover the whole surface.
5. Now repeat all four layers and end with berries. Sprinkle the top with cacao nibs.
6. Note: Depending on the size of your bowl, you may have some remaining ingredients to make another dessert at a later time.

Contributed to: http://www.dietdessertndogs.com/2012/03/22/wellness-weekend-march-22-26-2012/

Butternut Squash Crust Pizza

Nika and Bailey pause after playing

Bailey has turned out to be the perfect cat for my house full of  canines. He has formed unique bonds with each pooch. He and Nika, my six-month-old malamute, are "let's have fun" buddies. They love to play all kinds of chase games and hide-and-seek. Admittedly, it is a bit disconcerting to see Nika's mouth enclosing Bailey's head at the end of a chase session. But he keeps coming back for more and often baits Nika into chasing him.

Nothing compares to Bailey's relationship with our 12-year-old golden retriever, Kona. Bailey has adopted Kona as his surrogate mother. You can often find the twosome by simply following the loud purring as the Bailey and Kona snuggle together.

Kona provides an interactive cat pillow for Bailey

I had to make a video to preserve this great friendship. Check it out here:
http://www.youtube.com/watch?v=P0I4WT0JlUE&feature=youtube_gdata

Misha naps on Kona

Kona is so docile, unlike the rest of the brood, that she is even willing to be 60-pound Misha's pillow.

Butternut squash crust pizza

Bailey's first birthday is fast approaching, March 24. What does one get for a fun-loving cat but more fun? Bailey loves food too. I will need to make him a little treat to celebrate his birthday.

For the non-feline members of the house, I will serve Butternut Squash Crust Pizza with Swiss Chard Pesto for Bailey's birthday. Actually, I would be willing to eat this just about anytime.

Crust Ingredients:

1. 1/2 cup sunflower seeds
2. 1/2 cup coconut flour
3. 1/2 cup raw grated butternut squash
4. Optional:  1/2 clove minced garlic
5. 1/2 tsp. dry cilantro
6. 1 T. olive oil
7. Salt to taste

Swiss Chard Pesto and Topping Ingredients:

1. 1/2 bunch swiss chard
2. 1/2 cup pumpkin seeds
3. 2 T. lemon juice
4. 1 T. olive oil
5. Use the remainder of the swiss chard leaves for sauteeing in olive oil.

Directions:

1. Preheat oven to 350 degrees
2. Grind the sunflower seeds in a food processor until they form a coarse flour. Add the remaining crush ingredients and process until the mixture forms a sticky ball.
3. Spread the mixture onto a well-greased baking sheet. Divide into three portions and form small crusts rather than one large one.
4. Place in the preheated oven and bake 25-30 minutes. Leave the crust in longer if needed.
5. In the meantime, make the pesto in a food processor.
6. Saute some additonal chard in olive oil for the topping.
7. When the crust is done, remove from the oven and let it cool a few minutes.
8. Spread some pesto on the crust. Top with sauteed swiss chard.
9. Voila! Your pizza is ready to eat.

Contributed to: http://www.dietdessertndogs.com/2012/03/15/wellness-weekend-march-15-19/