May 16 2019

DIY: Summer Pupsicles

Homemade frozen dog treats are the easiest way to keep your dog entertained and cool through these hot and humid Midwestern summers. For the third installment in our summer DIY series, we’re teaching you how to make delicious yogurt and berry pupsicles that your dog will undoubtedly scarf down in minutes!

For your pupsicles, you’ll need:

  • 2 cups plain yogurt
  • 1 cup chopped strawberries
  • 1 cup whole blueberries
  • 1 thinly sliced banana
  • Milk Bones or thick pretzel sticks, one per pupsicle
  • Silicone dog treat molds or ice cube trays

Start by combining all ingredients. Depending on the size of your treat molds or ice cube trays, scoop 1-2 tablespoons of the mixture into each mold.

Leave your mold or ice cube tray in the freezer for about an hour or until the pupsicles are halfway frozen. Place pretzel sticks or Milk Bones in each pupsicle and return them to the freezer for another 2 hours.

When they’re completely frozen, pop a pupsicle out of the mold and serve! These make for a perfect cool-down after playing with those amazing t-shirt rope toys.

Most dog-appropriate foods can be frozen, so these treats are super customizable. If you’re wanting to further expand your dog’s palette, try out peanut butter and canned pumpkin, chicken broth and chopped veggies, mashed banana, and more! Remember to ensure that any foods you’re considering for your pupsicles are safe for dogs to eat.

Happy crafting!

Pet Adoption Hours:

Tuesday – Friday: Noon – 8 PM

Saturday: 10 AM – 5 PM

Sunday: 10 AM – 5 PM

Written by Annie B.


May 16 2019

DIY: Frozen Kongs

Have you depleted your supply of berry pupsicles? Is your pup begging for more frozen yumminess? We’ve got you! For the last installment in our summer DIY series, we have all the supplies for an icy twist on a classic dog treat: frozen peanut butter Kongs. Like the pupsicles, these frozen Kongs are totally customizable, but we’ve settled on a delicious chunky monkey recipe. Not only are these treats yummy and dog-safe, they also make for a great enrichment activity!

For your frozen Kongs, you’ll need:

  • 1 cup natural peanut butter
  • 1 peeled banana
  • 1 cup plain yogurt
  • 1-2 Kongs of any size

Start by mashing together the banana, peanut butter, and yogurt. Depending on the size of your Kongs, scoop enough of the mixture into each Kong to fill the cavity.

Freeze the Kongs for 2-3 hours or until the mixture is solid.

When frozen, pass a Kong off to your pup! Remember that frozen Kongs can become messy as they melt, so they’re best enjoyed outside on a sunny day. Get ready for lots of peanut-buttery pup kisses!

When the frozen filling has disappeared, wash the Kongs and save them for playing or more frozen recipes. Try out some canned pumpkin, or add some of your dog’s kibble or favorite treats. Your dog will never be bored with a frozen kong between their paws!

Happy crafting!

Pet Adoption Hours:

Tuesday – Friday: Noon – 8 PM

Saturday: 10 AM – 5 PM

Sunday: 10 AM – 5 PM

Written by Annie B.


Oct 26 2009

From the Vegan Kitchen: Summer Squash Pasta


I have always loved to cook.  Since I decided to eschew all animal products six years ago, I have really enjoyed learning to cook tasty vegan food.  My work and my eating choices both stem from my love of animals and I want to share some of my favorite recipes with you.  I know winter is on its way, but summer squash is one of my favorite ingredients and the star of this recipe:

Summer Squash Pasta

Ingredients:

2 zucchini, sliced
2 yellow squash, sliced
1 large onion
2 cans diced tomatoes
1/4 cup Nutritional Yeast
4 cloves garlic, diced
1 T Extra Virgin Olive Oil
2 T Balsamic Vinegar
Fresh Basil, finely chopped
Fresh Italian Parsley, finely chopped
Salt to taste
Black pepper to taste
Italian seasoning to taste
1 lb Pasta ( I prefer Fafalle, Fusille, or Rotini)

Directions:

Cook pasta according to package directions and set aside
Add Olive oil to large skillet over medium heat.  Once hot, add garlic and onion.  Cover and cook until soft (5 minutes).
Add zucchini, yellow squash, salt, pepper, Italian seasoning and basil.  Mix well and cover.  Cook for 5 minutes.
Add Balsamic vinegar and mix well.
Cover and cook 5 minutes.
Add tomatoes.  Mix well and add nutritional yeast.  Mix thoroughly and bring to a light simmer.  Cook until sauce thickens and squash is tender.
Add pasta and heat through.
Add parsley and mix well.
Enjoy!

This dish goes really well with a mixed green salad and garlic bread.

Written by Joe Hinke
Manager Behavior & Admissions at Wayside Waifs


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