Prepping for a Special Guest

I was up early today to walk Gibbs before the heat really sets in, even though it was above 90° when we left the house a little before 6:30. You can see how even a brief 40 min walk leaves him tuckered out. He likes to lay on the tile to try to cool off. Ken and I used to jump in the pool to cool down after a morning walk/jog, but now our pool temperature is that of bathwater so it’s not very refreshing.


Tomorrow Erin comes for a visit! We are so excited to have her for a long weekend and have many fun activities planned. Tomorrow night we will go to an art and wine event with silent auction, and later in the weekend we are attending a cooking class, wedding dress shopping with Amy and Sushi Sunday!

In honor of Erin’s visit I decided to make one of her childhood favorites, Snickerdoodles (grain free of course)!


A little something for myself and Gibbs

Occasionally I purchase lamb bones from US Wellness Meats and turn them into an extra special treat for Gibbs and a bone broth for myself. To keep it dog-friendly I wait until the bones have finished simmering then I add my seasonings before I drink the broth. Gibbs goes crazy for the cooked carrots and the marrow from the bones. You could give your dog the whole bone and they would be busy for hours but we try not to give Gibbs bones to preserve his teeth, so I just scoop out the marrow and put it in a kong toy or just on his food.

To make this, I first roast the bones for 30 minutes at 400° and coat the bottom of the pan in olive oil so they don’t burn. Then I transfer the bones to a pot, add carrots and a splash of ACV (it helps leach minerals from bones into broth) and cover with water. This simmers for four hours. When the broth has come to room temperature there will be a layer of fat on the top which I skim off. I then keep the bones and carrots in the fridge for Gibbs and the broth in a separate container for me.

Bones before they go in the oven to roast
Roasted bones and carrots waiting to simmer

Taco Tuesday!

It’s not just Taco Tuesday but we officially closed on our house today! Yahoo, we are no longer homeowners in Sammamish.

We are headed over to Uncle Rick and Aunt Mary’s for TT (or taco Tuesday). Our contributions are taco meat, Mexican/Spanish cauliflower rice and some avocado cilantro sauce/dip. I buy most of my meat and poultry from US Wellness Meats

The avo cilantro sauce/dip is from but I sub in plain goat yogurt for the sour cream.

Avo Cilantro Sauce
Cauli rice and ground beef cooking away


Dog Treats

I like to say Gibbs is a sympathy dog since his diet is as restrictive as mine, if not more so. He is on a grain free vegan kibble, so I like to give him “treats” when he can tolerate them. Mainly his treats are in the form of frozen blueberries or these homemade ones I baked up today.


  • 2 c garbanzo bean flour (add more as needed), plus additional for dusting
  • 1/2 c unsweetened organic applesauce, can also use one whole banana
  • 2 tbsp all natural, unsalted peanut butter
  • 1 egg

Mix all ingredients in a food processor until ball forms. Warning: dough is extremely tacky! Add more flour as necessary so you can handle it.

Use wax paper to roll dough out until 1/4″ thick. This will be an upper body workout. Sometimes I just roll the dough into balls when I don’t have the energy to roll it out, and flatten them with spoon once on baking sheet.

Cut into shapes. I have a special fire hydrant cookie cutter just for these treats. I dip my cookie cutter into water before I cut each treat because the dough will stick to everything!  Place cutout treats onto baking sheet lined with parchment paper. I use a metal spatula dipped in water each time I try to remove from counter top and place on baking sheet.

Bake at 300° for 30-45 minutes or until treats are hardened and starting to brown.


Italian Night

Last night I had fun trying out some new recipes in the air conditioned kitchen, since it was too hot to even think about venturing outside to BBQ or anything else. On the menu was ravioli and pepperoni pizza chicken.


Up first is the pepperoni pizza chicken. I made some ingredient modifications to the recipe due to my dietary restrictions:

  • Goat milk mozzarella (doesn’t melt the same a cow’s milk mozzarella but still tastes great)
  • Applegate brand pepperoni since it contains no casein or gluten
  • Raos brand marinara sauce no added sugar. I buy from Thrive Market since it’s cheaper than Whole Foods.



Next I spent quite a while making these ravioli. I have never made homemade pasta by myself, and even though the kitchen was still a mess from arrowroot powder, it was a pretty easy process!

The dough is found in the recipe below, but for the filling I crisped up a couple slices of prosciutto and diced finely, then combined with softened goat cheese and a couple cloves of roasted garlic. To serve, I just tossed it in olive oil infused with garlic and red pepper flakes, cherry tomatoes and Parmesan cheese.



Weekend Wrap-up

As the heat wave continued we spent most of the weekend indoors, which meant time to try out a new recipe! We kicked Saturday morning off by dropping Gibbs at day care so he could play in the shade, air conditioning and pool with his friends while Ken and I stayed home and made chocolate donuts from Elana’s Pantry.


I also felt inspired for some living plants since all of ours in the yard seem to be dying due to heat and lack of water, so we created a fun display for hydrangeas and planted some indoor herbs.


Lastly, for Ken’s honorary father’s day meal (doggie dad) he requested Shrimp Kisses. If you ever have the chance go to a McCormick and Schmick’s order these! We have replicated these many times over the years and try to find jumbo shrimp to make them with, but they are so hard to come by. Luckily ours turned out ok with regular-sized shrimp.

  • Shrimp, pre-cooked and shelled
  • Pepperjack Cheese (we used a vegan cheese) cut into strips
  • Bacon
  • Sweet salsa for dipping. I made one with regular salsa we had in the fridge and mixing in mango puree from some mangoes I had in the freezer.