I have a broken Mama.
She lost her woofing mind and ran something called the Warrior Dash
on Saturday in 95 degree heat. Sometimes, I just do not know what goes through that head of hers? She could have stayed home with me, but instead, she went and ran 5k up and down the side of a woofing mountain and completed 12 obstacles, all of which look totally dangerous
to me, including jumping through fire for woof sakes
. She could barely walk on Sunday and frankly, today isn’t much better. Good thing she had my permission to just do nothing for the rest of the weekend.
Now, I’m rarely one to make excuse for my Mama’s laziness.
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?
“No working today , Mama. I’m not paying you.”
She had Monday off from seeing Job, from the kitchen, from everything.
Consider it was still hot as woof here, I guess we were all pretty darn lucky that Mama didn’t need
to turn on the oven and bake anything because MAN! we would have melted.
Luckily, we had this fantastic recipe formulated by Melody McKinnon from AllNaturalPetCare.com
to share with you guys. Don’t they sound tasty as woof? As soon as the Mama is back to regular (ie. crappy) pay, I’m gong to have her whip some up for us to try.
Tasty Tuesday: Wheat-Free, Low-Carb Chicken Cookies Dog Treat Recipe
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
All recipes are the property of Kol's Notes & Jodi Chick. Unauthorized use is strictly prohibited.
*Use pet-theme cookie cutters for gifts, fundraising or sale! Enter the contest for a chance to win a $25 Bake-It & Take-It sampler that includes everything you need to make and move fun dog, cat, or bird treats.
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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