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tahini

Tahini sauce (GF & DF)

Indulge your taste buds with the creamy richness of homemade tahini sauce. This Middle Eastern staple boasts a nutty flavour and velvety texture, perfect for drizzling over chicken, salads, dipping veggies, or enhancing you and your dogs favourite dishes.

Try it with the sweet potato fries, it’s delicious! 

Ingredients

  • ¼ cup lemon juice
  • ½ cup tahini
  • ½ teaspoon fine sea salt
  • Pinch of ground cumin
  • 6 tablespoons ice water, more as needed

Directions

  1. Add lemon, tahini paste, salt, and ground cumin to a bowl. Whisk vigorously until all ingredients are thoroughly combined.

  2. Gradually add water to the mixture, adding 2 tablespoons at a time, and whisking well after each addition until smooth. 

  3. If a thinner consistency is desired, you can add additional water gradually until reaching the desired drizzling consistency.

  4. Taste the tahini sauce and adjust seasoning as needed. For more tang, add more lemon juice, and for additional flavour, add another pinch of salt if necessary.

Note: Recipe adapted from Katheryne Taylor’s website Cookie and Kate.

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sweet potato fries

Sweet potato fries (GF & DF)

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Whether you’re craving a savory snack or a side dish that steals the spotlight, these sweet potato fries are about to become your new obsession. So grab your apron, preheat that oven, and get ready to share these yummy fries.

If you’re anything like me, you might want to double up on the recipe. Between me and my dogs, these don’t last very long. 

Ingredients

  • 2 large, sweet potatoes
  • 3 tbs Olive oil
  • 1 tsp paprika
  • 1 tsp rosemary
  • 1 tsp pepper
  • 1 ½ tsp salt

Directions

  1. Preheat your oven to 450°F
  2. Begin by peeling and cutting the sweet potatoes into approximately 1/2 inch thick and 2 inches wide
  3. In a bowl, combine the oil with the remaining ingredients
  4. Place the sweet potatoes on a baking sheet lined with parchment paper. Coat the potatoes with the oil mixture, ensuring all pieces are well covered by gently mixing with your hands
  5. Place the baking sheet in the oven and bake for 25 minutes, remembering to check after 15 minutes to see if they need to be flipped

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berry drink

Pawberry Spritzer

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Introducing our Pawberry Spritzer – a refreshing treat for both of you and your dog! This delightful drink combines the sweet flavours of berries with a fizzy twist, creating a beverage that’s perfect for sharing. So grab a glass, pour a sip for yourself and a bowl for your pup, and let’s toast to the joys of companionship with our incredible dog kids!

Ingredients

  • ¼ cup fresh berry juice. Any type (fruit only, no added sugar)
  • 1 cup of sparkling mineral water
  • Fresh berries
  • Mint leaves

Directions

  1. Add juice to glass/bowl
  2. Fill glass/bowl with sparkling water
  3. Add ice if you like
  4. Garnish with fresh berries

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game night nachos

Game night nachos (GF)

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Welcome to Game Night Nachos, where fun and flavour collide!  Whether you’re hosting a game night with friends or having a cozy evening in with your dog kid, these nachos are sure to be a hit. 

Ingredients

  • 1 Standard Size Bag of Tortilla Corn Chips (plain)
  • 1lbs extra lean ground Beef
  • Taco spice mix – adpated from a recipe by Bill Echol 
    • 1 tablespoon chili powder
    • 1 ½ teaspoons ground cumin
    • 1 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • ½ teaspoon ground paprika
    • ¼ teaspoon dried oregano
  • 1 lbs block of old cheddar cheese, shredded
  • ½ cup Black beans
  • 1 large, diced tomato
  • 3 tbs diced cilantro
  • ¼ cup kernel corn
  • ¼ cup black olive (sliced and pitted)
  • 1 cup plain Greek yogurt

Directions

Taco Ground beef

  1. Heat pan to medium hot
  2. Add ground beef and brown 
  3. Mix all spices together, add to browned meat
  4. Cook for another 2-3 minutes, set aside

Chips and assembly

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with foil.
  3. Spread chips over cookie sheet.
  4. Sprinkle half of the grated cheese over the chips
  5. Sprinkle beef mixture over the chips and cheese
  6. Sprinkle toppings over beef mixture (omit Greek yogurt and cilantro)
  7. Sprinkle on remaining cheese
  8. Bake for approximately 10 minutes, or until cheese is fully melted
  9. Top with cilantro
  10. Serve warm with side dish of Greek yogurt.

 

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Fermented Veggies (GF & DF)

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Discover the joy of homemade fermented veggies – a deliciously easy way to enhance your meals while boosting your gut health. With just a few simple steps, you can transform ordinary vegetables into tangy, probiotic-rich delights.  

You can add it to salad or have it as a snack. My dogs love the crunch!

Ingredients

  • 2 tbs grated ginger
  • 2 cups peeled and cut carrots
  • 2 cups small cauliflower floweret
  • 2 cups Filtered water
  • 1 ½ tsp salt
  • 500ml Glass jar with cover

Directions

  1. Put all ginger at bottom of clean jar
  2. Start layering jar between carrots and cauliflower until jar is full. (Leave somme room at the top so you can cover all the veggies with water)
  3. Mix water and salt and add to jar ensuring all veggies are fully covered
  4. Push veggies down to make them tight
  5. Cover jar without tightening the lid and leave on counter for 10 days. (The water will go from clear to murky and it might spill over little, that’s all okay)
  6. After 10 days your veggies will be fermented and ready to eat. They should be crunchy and tangy
  7. Refrigerate up to a few months in a jar with a tight fitting lid
  8. Regularly check for any signs of spoilage, such as mold or slime, and discard any vegetables that appear to have spoiled

Note: Recipe adapted from Jill Ciciarelli’s cookbook Fermented.

Fermented veggies on the SAVAGE KITCHEN SHOW

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coconut rice

Coconut Rice (GF & DF)

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Coconut rice offers a delightful fusion of flavours, blending the tropical sweetness of coconut with the subtle richness of perfectly cooked rice. I like this with the oven baked salmon, but it’s delicious all on its own.

Ingredients

  • 2 cups of rice (I like Jasmine)
  • 1 can of full fat coconut milk
  • 1 ½ cup of water
  • Salt to taste

Directions

  1. Add all ingredients into rice cooker and press white rice option. (take approx. 40 minutes to cook)
  2. Stove top directions:
    1. Combine coconut milk, water and salt into pot and bring to a boil.
    2. Add rice once it starts to boil, and stir.
    3. Reduce heat to low, cover pot with tight fighting lid and let simmer for 15 minutes.
    4. Check the rice to see if it’s done. You’ll know it’s ready when all the water has been absorbed, and the rice is tender. If there’s still excess water in the pot, continue cooking for a few more minutes.
    5. Remove pot from heat and let sit covered for a few minutes. 
    6. Fluff and serve with your favourite meal. 

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Banana & Egg Pancakes – (GF & DF)

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Looking for a simple and nutritious breakfast or snack that’s both gluten and dairy-free? Look no further! This recipe for Banana and Egg pancakes is not only easy to make but also incredibly delicious. Adapted from the book “Paleo Girl” by Leslie Klenky, this delightful treat can be enjoyed by everyone. 

My dogs love the burst of flavour with blueberries! 

Ingredients

1 Ripe Banana

2 Eggs

A Pinch of Cinnamon

A Splash of Vanilla

Butter – (Coconut Oil or Ghee for Diary sensitivities)

Toppings: Your Choice of Fruit, Maple Syrup or Honey

Directions

  1. Mash and mix together, banana, eggs, cinnamon and vanilla.

  2. Grease skillet with butter(or other) and turn stove to medium heat.

  3. Pour mixture into medium heat skillet in three-four inch wide pancakes.

  4. Cook until lightly brown and flip to other side.

  5. Continue cooking until pancake is cooked through.

  6. Re-grease skillet between each pancake. 

  7. Serve warm and top with toppings of your choice

Banana & Egg Pancakes on the SAVAGE KITCHEN SHOW

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