Homemade Puppy Treats

Yesterday I was so extremely happy when Boston ran out the door, ran straight for the grass, and went potty. I praised him "good boy" enthusiastically and gave him a treat. He was pleased but he's so young that the treat is difficult for him to eat so, today, I made him some. They're extremely basic and easy which is wonderful because half of my attention is always on watching him! Another plus? It's so much cheaper.

Here's how the four ingredient puppy treats go:

Ingredients:

1 cup whole wheat flour

1/2 tablespoon baking powder

1/2 cup peanut butter

1/2 cup milk

Preheat oven to 350 degrees.

Mix peanut butter and milk together in a bowl. Once combined, add flour and baking powder. Knead and roll out dough on a lightly floured surface to 1/4" thick. Cut into 1/4" squares and bake for 10-15 minutes. Allow to cool before handing them to pup!

Macadamia Nut Pesto

Pesto is delicious! Nick will eat the entire batch when we make Naan. This is perfectly paired as pizza sauce or in a wrap. Mmm. Mm. Mm.
Ingredients:
1 cup basil
1/4 cup olive oil
1/4 cup grated parmesan
2 tablespoons chopped macadamia nuts
1-2 garlic cloves
Directions:
In a food processor or blender, add all ingredients and mix for about a minute. In the Vitamix, I turned it up to 7.

Greek Chickpea Salad

Vegetables and chickpeas? How can this not be good?? Nick found this recipe on Peas and Crayons, pointed to it, smiled, and said, "Thursday". So I guessed he wanted it for dinner and I clearly wasn't going to say no. It looked delicious! So I've created it tonight, although slightly altered, but we were both very very happy with how it turned out!

Ingredients:
1 can chickpeas
1/2 red bell pepper
1/2 yellow bell pepper
1/2 a cucumber
1/4 onion

2 Tablespoons white wine vinegar
1 Tablespoon extra virgin olive oil
3 tsp lemon juice
1-2 garlic cloves
1/2 tsp oregano
1/2 tsp parsley
1/4 tsp dill
salt and pepper

Directions:
Dice the bell peppers, cucumber, and onion. Toss them in a bowl.


Combine the rest of the ingredients in a small bowl, whisk the dressing until smooth and toss into the bowl with the vegetables. Refrigerate for 1-2 hours before serving.