While at Barktoberfest on Sunday, I scored freebie bags of Bixbi Sweet Potato & Apple Flavor Bark Pops and have never heard of these before.
I was surprised to find this flavor is plant based with a not-so-scary ingredient list.
They’re like puffy, crunchy snack puffs for dogs.
And Miko is a fan, both the pups like them, but he is obsessed with them.
Ingredients in most pet foods scare me, especially the cheaper stuff and I would rather give them V-Dog food and treats mixed with whole, human-grade plant foods with ingredients safe for dogs. These treats say they use human-grade ingredients too which is awesome, always nice having more healthy, plant-based options to mix it up for them.
I’m trying to focus on healthier foods this week as we creep into colder weather and less running miles which inspired this wonderful, fall/winter rosemary dressing with a warming, golden color and creamy texture. It packs raw tahini, miso paste, raw garlic, and chia seeds for hearty thickness, but is mostly carrot based and loaded with plenty of flavor.
Tahini Rosemary Dressing
- 1 large or 2 small carrots, rough chopped
- 3 tbsp. tahini
- 1 clove of garlic
- 1 tbsp. lemon juice
- 1 tbsp. minced fresh rosemary
- 1 tbsp. miso paste
- 2 tbsp. nutritional yeast
- 1 tsp. chia seeds
- ½ cup water, as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 4 servings.
The color and texture sing hearty meal salad to me and especially with chopped veggie burger in this salad.
I coated a massaged kale salad with sprouts, seeds, and green onions for a filling meal.
That hit the spot with vibrant flavors and colors.
There is such a thing as a comforting cooler weather salad.