Her job (not the stupid Job she goes to see every day, but her real job) is to make sure I have an abundance of fantastic snacks. However, it was a long weekend here in BC and apparently by law all employers, including me, apparently have to give their employees an extra day off or pay them time and a half. the Mama’s already overpaid in my humble opinion, so I guess you know what I chose, eh?
She had Monday off from seeing Job, from the kitchen, from everything.
The Stuff (aka Ingredients)
- 2 cups organic brown rice flour
- 1 TBSP dried seaweed or 3 TBSP fresh seaweed
- 1 tsp thyme
- Dash of fine sea salt
- 1/4 cup unseasoned chicken drippings or soup stock
- 2 free-range eggs
- 2 TBSP plain Greek yogurt
- 1 tsp extra virgin olive oil
- 1 1/2 cups cooked chicken (chopped to bits)
- 1/2 cup finely-chopped collard or mustard greens
- Optional decoration: Press a bit of grated zucchini into the top of each cookie before baking.
How We Do It (Instructions)
Preheat oven to 350F.
Mix dry ingredients together in bowl.
Individually blend in remaining ingredients.
Roll to about 1/4" thick on a floured surface.
Dip cute cookie cutter* into flour and cut out cookies.
Place onto greased cookie sheet.
Bake for about 15 minutes.
These treats will last for 2 weeks in the fridge and up to six months in the freezer. Storing treats in an airtight container or vacuum-sealed bag preserves them for much longer and better maintains nutrient content.
Formulated by Melody McKinnon exclusively for Kol's Notes
Melody McKinnon holds 52 certifications revolving around nutrition, biochemistry, general sciences, business, marketing, and writing. She specializes in natural pet care and also produces her own line of natural fish food. Visit Melody at AllNaturalPetCare.com and read her articles on the All Natural Pet Care Blog.
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