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P̶o̶u̶n̶d̶ Hound Cake

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I made this pound hound cake for Margarita’s 2 Years in Remission celebration!

For the lime green lymphoma themed icing I used cream cheese mixed with an all-natural plant-based food coloring

Ingredients:

  • 1 3/4 cup organic whole wheat flour
    • good source of vitamins, minerals, antioxidants and plant-based nutrients including Vitamin B9 (folate), Vitamin E, copper, iron, manganese and selenium, also high in fiber and carbohydrates.
  • 1/2 cup unsweetened organic carob powder
    • great source of fiber and pectin, helping to eliminate toxins, improves digestion
  • 1 teaspoon baking powder
  • 1/2 cup organic extra virgin olive oil
    • healthy coat, improved skin, immunity booster, can improve cardiovascular, joint, & digestive health
  • 1 cup organic honey
    • antimicrobial and anti-fungal properties, reduces inflammation, soothes irritated throats from kennel cough, and can help with allergies
  • 4 organic large egg whites
    • packed with protein, rich in essential amino and fatty acids, full of vitamins – including A and B12, folate, iron, selenium, and riboflavin all which aid in improved skin and coat health as well as stronger teeth and bones
  • 1 cup organic non-fat Greek yogurt
    • high in protein, good source of calcium, full of probiotics (good for digestive system)
  • 1tsp organic pure vanilla extract
  • organic non-stick cooking spray (I used organic coconut oil spray)

Directions:

  • preheat oven to 350 ℉
  • spray pan 8 or 9 inch round or Bundt pan (I used the cancer ribbon pan since I made this cake for Rita’s 2-Years-in-Remission celebration) with organic non-stick cooking spray (I like to use coconut oil spray) and dust with flour
  • In a small bowl, stir together the flour, carob powder, and baking powder.
  • In a large bowl, mix oil and honey using an electric mixer
  • Add egg whites, one at a time, continuing to mix
  • Add the yogurt and vanilla and mix until combined thoroughly
  • Slowly add the dry ingredients a little at a time, mixing until smooth
  • Spread the batter evenly in your cake pan
  • Bake for 30-35 minutes – or until a toothpick inserted in the center of the cake comes out clean
  • Remove from pan and cool to room temperature before serving to your pup

Should last up to 3 days in an air-tight container. You can also freeze up to 2 months (but please thaw before you serve to your pup)

Stuffed Peppers

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Ingredients

  • 3 organic bell peppers, tops and cores/seeds removed
    • rich in vitamins A, E, B6, and lutein and are great sources of vitamin C and beta-carotene, which are antioxidants which promote a healthy immune system
  • 1 pound organic lean ground beef, fully cooked/browned in skillet
    • Rich in essential amino acids, minerals and vitamins
  • 3 cups organic quinoa, cooked according to directions on package
    • great source of antioxidants. Quinoa also contains B-vitamins such as riboflavin and folate and minerals such as magnesium and iron
  • fresh organic parsley
    • rich in vitamins A, C, and K: Supports the immune system, promotes good vision, maintains healthy blood clotting, promotes liver health and has anti-inflammatory properties
  • organic shredded low fat cheese
    • contains protein, calcium, vitamin A, essential fatty acids, and B-complex vitamins

Directions

  • preheat oven to 450 ℉
  • mix cooked ground beef and cooked quinoa together
  • spoon mixture equally into peppers
  • top with shredded cheese
  • bake until peppers are tender
  • sprinkle with parsley

Lamb Sliders with Cucumber Sauce

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Lamb Sliders with Cucumber Sauce

INGREDIENTS:

  • Burgers
    • 1 pound ground lamb
    • 1 tablespoon organic fresh flat leaf parsley, finely chopped
    • 1 teaspoon fresh organic mint leaves, finely chopped
    • 1/2 teaspoon organic extra virgin coconut oil
  • Sauce:
    • 1 pint organic plain Greek yogurt
    • 2 medium organic cucumbers, peeled, seeded, and chopped

BURGER DIRECTIONS:

  1. Place all burger ingredients (except coconut oil) in a bowl and mix with your hands
  2. Form into “slider” sized patties
  3. Heat skillet over medium heat
  4. Add coconut oil to the skillet. Using a spatula, spread the oil over the entire bottom of the skillet
  5. When the skillet is hot, add the patties.
  6. Turn patties during frying, cooking until browned, and internal temperature reaches 160° F

SAUCE DIRECTIONS:

  1. Place yogurt and chopped cucumber in a food processor and purée

Spinach and Goat Cheese Frittata

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Spinach and Goat Cheese Frittata

INGREDIENTS:

  • 2 large organic eggs
  • 1 teaspoon water
  • 1 teaspoon organic extra virgin coconut oil
  • 1/4 cup fresh organic baby spinach leaves
  • 1 tablespoon organic goat cheese

DIRECTIONS:

  1. Heat a 6″ iron skillet on the stove over low heat
  2. Add the coconut oil and using a spatula, evenly coat the bottom of the skillet
  3. Crack the eggs into a mixing bowl, add the water, and whisk
  4. Add the spinach to the eggs and stir (you can add all the spinach here if you’d like, although we chose to place some pieces of the spinach on the omelet once it was in the skillet – see step 6)
  5. Pour the eggs in the skillet
  6. Place a few spinach leaves on top of the omelet
  7. Let the eggs firm up a bit, then tilt the skillet and lift the egg slightly with a spatula to allow the remaining liquid to run onto the skillet. Continue to do this until all liquid is gone
  8. Continue to cook over low heat until firm.
  9. Top with goat cheese
  10. Let cool, and cut into appropriate serving sizes for your pup