I received a couple emails asking about what we feed Tanner and Clifford. Tanner just turned 12 and has pretty bad allergies and is starting to slow down a bit. There are days where he acts like a puppy and there are the days that he really doesn’t want to get out of bed. And Clifford is 4 and he lots of energy but does have a very flow key side where he just wants to cuddle.

 

Pet Food

Diamond Naturals was a recommendation, they have a great ingredient list (meaning easy to understand and not that many items on it) and the dogs actually like it! We change up the flavor every month to help keep it interesting for them too. This is the one food they will both eat :)

 

Image of Diamond Pet Foods: Small Breed Adult Dog Lamb & Rice Formula

 

Treats

Solid Gold Northland Turkey Jerky

They will both do just about anything for a treat, and they love these. Tanner will stand outside the closet door just waiting for someone to walk buy and potentially give him one of these. Thanks to Sold Gold Northland for sending these to Tanner and Clifford. They LOVED them.

 

 

Lots of carrots and apples. They both love crunchy fruits and veggie. When I get a cutting board out in the kitchen they come running hoping for a veggie.

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A little trip to South Africa for wine, now I wish I was actually going there soon but a bit of a nice crisp white wine will have to do for now.

 

This was part of our Swirl wine club, a nice Cheninc Blanc and it retails for around $11 a bottle, I would consider that a great deal! It is rich with a hint of oak. Not so much oak that it overpowers your palate but just enough to make it noticeable. This was the perfect deck drinking wine when it was warmer last week.

 

I much prefer whites from South Africa, New Zealand, South America and Italy to any whites from France or California.

 

Val Du Charron Chenin Blanc (1 of 1)

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Broccoli Pesto Pizza

April 15, 2014

It was pizza night at our house and I was inspired by a Food Network Magazine recipe, and it was delicious! I would have never thought to use broccoli to make pesto and I was surprised how good it was. A great way to sneak in some extra vegetables too.

 

This makes enough for a pizza and to use with pasta the next day. You could easily freeze the leftovers too. I think whenever I make pesto again I will be adding extra veggies to it again. And to make this a really quick meal you can buy a premade whole wheat pizza crust (we used Boboli for this one).

 

Pesto Pizza (1 of 1)

Broccoli Pesto Pizza

by A Fit and Spicy Life

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: entree vegetarian

Ingredients (Serves 4)

  • 2 cups cooked chopped broccoli
  • 1 1/2 ounces Parmesan cheese (1/2 cup grated)
  • 1 cup lightly packed fresh basil leaves
  • Salt and freshly ground pepper
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 whole wheat pizza crust
  • 3 ounces soft goat cheese (chevre)
  • 1 large tomato
  • 1/4 teaspoon red pepper flakes

Instructions

Preheat the oven to 475 degrees F.

Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed.

Place the pizza crust on a pizza stone or cookie sheet.

Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.

Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.

Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.

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Sushi and Kirin

April 14, 2014

I participated in an Influencer Activation on behalf of Millennial Central for Kirin. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.

 

One of our favorite things to do for date night is to go out for sushi, there’s a place near our house that has fantastic maki rolls, sashimi and nigiri. You don’t really overeat and everything is so fresh. Last time we were out for sushi we talked about having never made it at home. I don’t know if we felt intimidated by it or just felt like we couldn’t get the ingredients.

 

Well that all changed last night! Kirin sent a whole kit for us to try making sushi to pair with their beer. It was like being out on date night but instead of a hefty bill and sometimes slow service we got to hang out in our comfy clothes, spend time in the kitchen together and enjoy freshly made sushi with an ice cold Kirin. I call that a pretty fantastic Sunday evening.

 

Kirin has partnered with celebrity chef, Candice Kumai, to bring Japanese-style beer to the growing Asian cuisine movement:

  • Kirin’s pure, clean taste is the perfect complement to refined traditional Japanese cuisine, the bold flavors of modern Asian food and other flavor-forward dishes.
  • Throughout the year, Kumai will share special recipes and pairing tips on Kirin’s Facebook page.

 

A few interesting facts about Kirin beer:

  • A kirin is a mythic beast from ancient Asian mythology, it is considered to bring serenity and prosperity wherever it goes.
  • In Japan they always dring Kirin from a glass, never from the bottle.
  • To say cheers you say “Kanpai”

 

 

Kirin is a beer I often have with sushi and now I know why, beer doesn’t overpower delicate flavors and it cleanses the palate after each bite. Beer and sushi the perfect partners!

 

The Kirin sushi recipe:

 

SUSHI    SUPPLIES
Bamboo    mat
Rice    paddle
Paper    fan
Sharp    knife
Clean,    wet    towel
Makes    4    servings
INGREDIENTS
10–12    sheets    toasted    nori    (seaweed)
1/    ½    cups    sushi    rice    =    3    cups    cooked    sushi    rice
SUSHI-SU    (SUSHI    VINEGAR)
3    tablespoons    rice    vinegar
3    tablespoons    sugar
1    teaspoon    salt
OPTIONAL    FILLERS
1    ripe    avocado,    thinly    sliced
Fresh    basil,    stems    removed
1    Cucumber,    thinly    sliced    lengthwise
Carrots,    thinly    sliced
Japanese    kaiware    sprouts
Japanese    umeboshi    plums,    seeds
Daikon    Pickles

OPTIONAL    PROTEINS
Imitation    crabmeat    pieces    or    sticks
Smoked    salmon,    thinly    sliced
Smoked    Tofu,    thinly    sliced

OPTIONAL    SEASONINGS
Furikake    (Japanese    Mrs.    Dash)
Toasted    sesame    seeds
Togarashi
Sriracha    hot    sauce
Reduced-sodium    soy    sauce,    for    dipping
Ponzu    sauce,    for    dipping

DIRECTIONS
1) Make    your    sushi    rice.    Prepare    and    cook    the    sushi    rice    as    directed    on    the    package.    Roughly    2    parts    grain,    1    part    water    ratio.    Cool    the    rice    slightly    while    preparing    your
sushi-su    (sushi    vinegar).

2) In    a    medium    mixing    bowl,    add    the    sushi-su    (sushi    vinegar    ingredients)    –    3    tablespoons    rice    vinegar,    3    tablespoons    sugar    and    1    teaspoon    sea    salt.    Whisk    well    to    dissolve    all    the    sugar    and    salt.
3) Transfer    your    slightly-cooled    sushi    rice    into    a    large    bowl.    Using    a    rice    paddle    and    a    small    paper    fan,    fan    the    sushi    rice    as    you    slowly    drizzle    the    sushi    vinegar    over    the    rice.    Cut    the    sushi    rice    with    the    rice    paddle,    as    you    fan    the    rice    to    cool    at    the    same
time.    Be    sure    not    to    mix    the    rice.    Simply    cut    through    the    rice    until    all    of    the    sushi-su is    absorbed.
TO    ROLL    THE    SUSHI
1) Roll    your    sushi    while    the    rice    is    still    warm.    Prep    a    clean    work    surface,    like    a    clean    cutting    board    or    a    clean    countertop.

2)     Lay    down    your    bamboo    mat    on    your    work    surface.    Place    the    nori,    on    top    of    the    bamboo    mat,    shiny    side    down.
3) Using    your    rice    paddle,    spread    a    layer    of    approximately    ½        cup    sushi    rice    in    the    middle    of    the    nori    sheet.    At    the    bottom    of    the    sushi    roll,    closest    to    you,    add    your    choice    of    fillers,    proteins,    and    seasonings    in    a    horizontal    line.    Tightly    roll    from    the    bottom    up    into    a    long    maki    roll.    Gently    squeeze    the    bamboo    mat    to    tighten    your    roll.
4) To    cut,    remove    your    bamboo    mat,    and    cut    your    roll    in    half.    (Wipe    off    your    knife    with    your    towel    in    between    slicing.)    Next,    line    up    your    two    halves    and    cut    into    fourths    and    sixths.    Repeat    until    all    the    sushi    rice    is    used.    Serve    immediately.

5) Dip    in    your    choice    of    sauces    or    just    enjoy    as    is!

 

Sushi and Kirin (1 of 9)

 

Sushi and Kirin (2 of 9)

 

Sushi and Kirin (3 of 9)

 

Sushi and Kirin (4 of 9)

 

We used crab meat, cucumbers, shredded carrots and a little bit of sesame seeds for us. I was really proud of how well it turned out since this was the first time we ever made it! And I love the wood plate, chopsticks and soy sauce dishes that they sent. Too cute.

 

 

 

Sushi and Kirin (5 of 9)

 

 

Sushi and Kirin (6 of 9)

 

Sushi and Kirin (7 of 9)

 

Sushi and Kirin (8 of 9)

 

Sushi and Kirin (9 of 9)

 

Now that I know how easy it is we will be making sushi at home again!

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Fitness Friday: Spring Yoga Finds

April 11, 2014

The following post is sponsored by FitFluential LLC on behalf of Reebok. I have been doing a lot of yoga at home lately, of course I have my 6am yoga sculpt classes but I’ve needed some extra stress relief. So I pop in a DVD and get to work. After every session I feel so […]

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Relays Active Headphones Giveaway

April 10, 2014

One of my requirements for working out is good music. If I am doing weights and cardio I need to have my phone and headphones! I have actually left the gym because my iPod died or I had forgotten headphones, I need that extra motivation.   I now keep a pouch in my gym bag […]

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Wine Wednesday Chateau de L’Estang

April 9, 2014

I went back to red this week A nice French red too! Under $15 a bottle, silky and medium bodied with notes of black current. We loved this!      

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Fight Toxins

April 8, 2014

I participated in a campaign on behalf of Millennial Central for Seventh Generation. I received a promotional item and product samples as a thank you for participating.   I have blogged many times about making the switch to more natural cleaners. The two most important things that I look for in cleaners: They have to […]

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Secret Recipe Club Wild Rice with Spinach, Feta and Tomatoes

April 7, 2014

Saturday afternoon the sun was out, snow was melting and Scott was with his Dad working on snowmobiles and cars. The dogs and I had the house to ourselves. After a really good workout I blasted some music and got cooking.   The Minnesota grown wild rice was simmering away on the stove, I had […]

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Fitness Friday: On Staying Healthy

April 4, 2014

The Better Chip provided me with product and/or compensation for this post, however the opinions I shared are my own. Let’s be honest, staying healthy and active can be really challenging sometimes. Would I like to sleep in everyday, indulge in all of my favorite foods and skip workouts sometimes? Of course. But I know […]

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