I have been gluten free for almost two years now and I was very curious as to why SHOULDN’T YOUR DOG BE GLUTEN FREE, TOO? caused so much commotion in social media. I have a dog. And she’s a gluten free dog.
The article features Lucy Postins, of San Diego, the entrepreneur behind Honest Kitchen, a 26-employee company that prepares and dehydrates a range of dishes for dogs and cats. She even includes non-GMO and gluten-free ingredients, ingredients that can also be found, she says, “on human meals.”
Yes, most dog foods have ingredients we can’t pronounce, and if you don’t eat it, why should your dog? I had had severe stomach pain for months if not years, before I started turning to the side panel of all food I was buying at the supermarket in order to make better decisions. If the calories and the fat content were good, why should I look at anything else? I was so wrong.
I remember getting so sick after I moved to Miami, to the point I feared leaving the house. At that point I was going to Jenny Craig, and I couldn’t understand why the same frozen and super-packaged food that I’ve been eating for almost a year would do me any harm. After all, I was losing about one pound a week and couldn’t remember the last time I set foot at a grocery store! My kitchen was spotless and I survived weeks without getting a plate dirty. Well, after many conversations and online searches I found out that Jenny Craig had reformulated their food, and added inulin – a natural storage carbohydrate that has been trending up in process foods. Inulin can’t be digested by enzymes in the human alimentary system, and it’s also a FODMAP, which, for some individuals, causes gas and bloating. For me, particularly, it was the kiss of death and sent me straight to a more natural diet that included real food that I prepared myself, for myself, in my own kitchen.
It should have been not surprise, then, that the moment we decided to adopt a dog (pictured here, Crispy, now seven months old) I was going to be a pain in the butt (no pun intended) when it came to feeding our little, fuzzy friend. Crispy only eats raw food, which we buy frozen at the vet or specialty stores. I take all cautions when it comes to making sure we can pronounce all ingredients she eats, and that, most importantly, there are things I know what they look like – beef, parsley, bone, chicken, duck, and more. She’s 100% a gluten free dog. Even for her snacks, we buy only one kind at Whole Foods (dehydrated bison), or we get her real bone marrow bones that are pre-cut by the butcher on premise. Other than that, I make her plenty of yummy sweet potato and pumpkin cookies myself. See the recipe below! (She loves them!)
I was proud to read about Honest Kitchen, I can’t lie about it. Many of her testimonials included happy owners talking about how the food have cured their pets’ chronic health problems or allowed them to stop taking steroids or antibiotics. I believe raw, natural food took care of most of Crispy’s shedding…I can’t prove it, but I know she loves her raw food and was walking very hesitantly to our poor attempts to offer her regular, dry dog food (even if it was organic)! She’s a very smart doggie, even though she wakes up at 7am on the dot and she can’t distinguish weekdays from weekend!
Give it a shot. Here are Crispy’s favorite doggie cookies.
- ½ cup pumpkin puree
- 1 eggs
- ¼ cup gluten-free oats
- 1.5 cups brown rice flour
- 1.5 Tbsp of all natural peanut butter
- ½ tsp cinnamon
- Bacon bits (optional)
- Preheat oven to 350 degrees F.
- Stir all ingredients in one bowl. On a floured surface, roll the dough and cut using cookie cutters. Bake for 30-38 minutes until golden. Cool before cutting.
A recent trip to San Jose, Costa Rica, and a luxurious yet affordable stay at the Marriott San Jose, Costa Rica, brought to life old and new dishes full of flavor and freshness. This Peruvian inspired recipe of SHRIMP STUFFED AVOCADO is super easy to make (I would say under 5 minutes if you can move well around your kitchen, lack toddlers or puppies jumping all over your legs, and you manage NOT TO check Facebook for the longevity of a breath…ah…or Instagram, or… you get it).
This recipe is GLUTEN FREE (pick the right corn chips), and PALEO (avoid the corn chips). And packed with good protein coming in from low fat shrimp and good cholesterol avocados. A few tricks:
- Get really good, kick butt avocados at the supermarket (Avocado Central has an awesome post on it. Read it here.)
- I like this dish to be served cold, so I squeeze a lemon or lime on top of the avocado before assembling (It helps prevent oxidation; or those ugly, yucky-yuck black spots)
- I buy the shrimp cooked already (Publix, or similar), so I literally just have to take it out of the bag and place it on the avocado. TA-DA … dinner is served, dear! (I feel like a hero, he’s happy with a home-made meal…best part? Not a pan on sight to wash, clean or even put in the dishwasher!)
Ah, you must know: there are many variations to this dish, but all of them share the same- you have an avocado, and some delicious shrimp on top. Yum. Yum.
Please note that I only took the picture…I had the amazing help of the Marriott restaurant chef and team that plated it for me. I just…ate it. It’s a tough job sometimes, but someone (here, me) has to do it.
- 2 ripe avocados
- 10-12 small shrimp
- balsamic vinegar
- 2 tablespoons mayonnaise
- 1 garlic clove, minced
- Split avocados in half, remove the seed, scoop each half out of its shell with a spoon and place on a plate.
- On a separate bowl or plate, mix the shrimp with the garlic and mayonnaise – add salt and pepper to test.
- Assemble and decorate or sprinkle with balsamic vinegar
I was super excited to try to make gluten free rice crispy treats. For a variety of reasons. 1) Our almost 7-month old puppy is named Crispy; 2) It was one of my favorite new “American” snacks when I came to the US and I couldn’t believe you can actually make them at home!; 3) Pure deliciousness in just three ingredients (chocolate chips optional).
I added my own special twist with a super-quick, maple icing (2 tbsp of maple syrup, 2 tbsp water, and 2 tbsp powdered sugar), which added a pretty cool hint of color for the pictures (and yes, Crispy actually wanted to lick it all). I also added 1/2 a cup of chocolate chips, which melt super nicely once the hot coconut oil and marshmallows gooey mess gets dropped in. I also thought there were pretty good recipes out there that added pecans, walnuts and dried cranberries to the main mix.
As always, make sure all ingredients are gluten free, and that you are super careful in the preparation. I got my gluten free puffed rice cereal at Whole Foods, and I liked it so much that I am still eating it for breakfast, with some yummy home-made almond milk (recipe here).
Each gluten free rice crispy treat, minus the icing, is 120 calories.
What was your favorite snack growing up?
- 2 cups puffed rice cereal (GF)
- 2 cups mini marshmallows
- ½ chocolate chips (optional)
- 2 tablespoons coconut oil or similar
- Line with parchment paper an 8×8 pan. Set aside.
- Melt coconut oil in a large sauce pan over low heat. Add marshmallows. Stir constantly. Cook for at least 2 minutes or until melted. Remove from heat immediately.
- Add the puffed rice cereal. Stir fast and well until well mixed.
- Press down with a spatula over lined pan. Cut into 16 squares when cool.
One of my favorite bloggers released her new book, and this is her flagship recipe for GLUTEN FREE VEGGIE BURGERS. Do I feel bad that I am adding bacon and cheese onto her almost perfect concoction? A little bit. But, OH SHE GLOWS, let me tell you, the final dish is one of our favorite guilty indulgences…even without the add ons.
The burgers get the super fresh taste from the cilantro, which gets chopped and minced with the rest of the ingredients. The garlic and the cumin also come through, as the patty holds together extremely well. I’m a fan of the baking method versus the cast iron pan and all the other crazy stuff that dirties the stove. So, even more brownie points to Angela!
And we were even more excited for our lunch when Glutino kindly sent us two loaves of their brand new bread: Multigrain and White Sandwich. Both of them gluten free, spongy and aromatic. We can even eat them out of the bag – no toasting needed.
- ½ cup onion, diced
- 1 large garlic clove, minced
- 2.5 tbsp ground flax
- 1 cup oats GF
- 2 toasted slices of Glutino Multigrain Gluten Free Bread
- 1 cup grated carrots
- 1 cup cooked black beans, rinsed and roughly pureed or mashed
- ¼ cup of fresh cilantro
- ¼ cup almonds
- ½ cup sunflower seeds
- 1 tbsp coconut oil
- 1 tbsp Tamari
- Read more: http://ohsheglows.com/2011/07/13/our-perfect-veggie-burger/#ixzz2vtRhCJfX
- Heat the oven at 350 degrees and line a baking sheet with parchment paper.
- In a food processor, grind the oats, then add the almonds. Pulse the almonds until chopped. Add the rest of the ingredients and process until mixed well. Divide the mixture into 8 equal portions. Shape each into a patty with your hands.
- Carefully set and align on the baking sheet. Cook for 25 minutes. Serve.
Each burger is around 199 calories, with at least 9 grams of protein. I had a pretty big workout (400 calories burned at a bootcamp-style class where I had to do mountain climbers on a gliding surface!) so I indulged with the bread, the cheese and the bacon. The total calories of the plate pictured here is 375, inclusive of the sauce (Dijon mustard, nutritional yeast, tahini and garlic).
This has been a tough week as poor Crispy got spayed. Here’s a picture of her today, all sad from within her blue cone. She didn’t even come to the table to beg for the bacon, which is one of her faves. We love you Crispers! You can check more of Crispy’s pictures at GoldenDoodleDaily.
Yes, we received free product from Glutino! The opinions in this post are entirely my own and the bread is delicious, so what are you waiting for??
I had eaten at Bulla Gastrobar in Coral Gables for lunch yesterday, and their menu was too inspiring to not do anything with it. They are really good peeps, so if you are ever around Miami you have to check it out. They were pretty amazing when it came to understanding gluten free and it was a delight to even have the chance to order dessert (which I may save for a later post!)
We ate way too much, but the table favorite was for sure the stuffed dates with cheese and walnuts, cooked to perfection and wrapped in delicious fully real, crispy bacon.
I don’t pretend this is THE recipe and that they TASTE exactly like Bulla’s, but, all humbleness aside, I think they taste pretty awesome and you can prepare them in 5 minutes. So power to the cheese and the bacon, and the bite size pieces of heaven I know you will want more of.
As always, check that all your ingredients are gluten free.
12 dates, pitted
6-8 pecans, halved
4 tablespoons of Gorgonzola cheese, crumbled
12 strips of bacon, raw (turkey bacon ok too)
Preheat the oven at 375 and line a baking sheet with parchment paper.
Carefully cut in half each date, and stuff it with 1/2 tsp to 1 teaspoon of Gorgonzola cheese, and 1/4 of a pecan. Grab a slice of bacon and wrap it around the date, and set it with a toothpick. Place the wrapped dates on the parchment paper and cook for 35-40 minutes or until bacon is crisp.