|August 30, 2014||Puppy, Reviews|
A week after we brought Pete home, we started weaning him off the breeder’s dog food and onto a better choice. I did a lot of research to figure out the most reputable dog foods brands and the nutrients mini dachshund puppies needed. My sister-in-law feeds her corgi Wellness brand puppy food, so that was the first brand I looked into. I read dozens of positive consumer reviews and eventually reached out to Wellness to find out which of their products would be best for Pete. The Wellness representative was so sweet and sent us a huge box of food for our little man to try out.
Pete absolutely loves Wellness Small Breed Complete Health Puppy in the turkey, oatmeal and salmon meal recipe. We feed him 1/3 cup twice a day. He knows the sound it makes when we scoop out his food, so he runs super fast into the kitchen and hops up and down. Our vet says that Pete is gaining the appropriate amount of weight and is in great health – and we have Wellness brand puppy food to thank for that.
The Small Breed Complete Puppy food is nutrient-rich and designed to support the unique health needs of smaller dogs. It has:
- DHA to support healthy brain development vital to learning and training
- Antioxidant-rich fruits and vegetables and vitamins and minerals to support cellular health
- Oatmeal, barley and brown rice for energy
- Live, naturally occurring microorganisms to support digestive health and ensure optimal nutrient absorption
- Flax seed and salmon oil to product a healthy coat and nourished skin
Usually after dinner, Pete craves something sweet. (I don’t know this for sure since he can’t talk, but when I give him sweet treats he goes crazy!) His favorite dessert is the Wellness Petite Treats Soft Mini-Bites With Lamb, Apples and Cinnamon. These actually smell really good and are bite-sized for small dogs. They are grain free, wheat free, and contain no corn, soy, artificial colors or flavors. I can even pronounce all the ingredients: lamb meal, dried ground potatoes, tapioca flour, glycerine, lamb, chicken fat, cane molasses, pea fiber, apples, flax seed, chickpeas, salt, cinnamon, guar gum, mixed tocopherols to preserve freshness, and rosemary extract.
TALK TO ME
- What kind of dog food do you feed your dog?
- Does your dog have any dietary restrictions?
|August 29, 2014||Giveaway, Reviews|
I’m back from Jamaica! I want to give a big thank you to all the people who guest blogged for me. Thanks for holding down the fort while I was gone. Since I still have so many photos to go through, I promise to post my honeymoon recap next week. Let’s just say that my trip was absolutely amazing!
In the meantime, today I’m talking about a Food Should Taste Good review and giveaway! Keep reading and you’ll find out how to enter to win a $100 Visa gift card and a bunch of other goodies!
I’ve seen Food Should Taste Good (FSTG) products at my grocery store many times, so when the company contacted me to try some of their chips I couldn’t resist. I was sent three flavors: sweet potato, blue corn and multigrain. All three are absolutely delicious! I love munching on the sweet potato chips while I’m at work. All of the ingredients I can pronounce: stone ground corn, high oleic sunflower oil and/or safflower oil and/or canola oil, dried sweet potatoes, cane sugar, sweet potatoes and sea salt.
After work yesterday, I was craving something quick and spicy so I picked up my favorite salsa – Giant brand Hot. You can find it in the produce section, and can choose from either mild or hot. When it comes to salsa, in my opinion, the spicier the better! In a perfect world I would make my own salsa, but most days I don’t have the time or patience for that. The Giant brand salsa is made fresh in-house and is a great alternative.
I paired it with the blue corn and multigrain chips and boy was it a treat! FSTG chips are really thick tortillas, which I love. They can hold a ton of salsa without cracking! Both flavors work well with the salsa, but would also taste great with guacamole or hummus. The choices are endless.
Over the next few months, I’ll be sharing original recipes that incorporate FSTG products. I’m excited to put together some unique pairings for you. I’ll also be sharing some great entertaining tips to help you get ready for a party of 4 or a party of 20!
Okay, hopefully you are still reading. Now to the good stuff – the giveaway! The giveaway will be going on from today until next Friday so make sure to enter ASAP. Now what will you win?!
Giveaway Package Includes:
(1) $100 Visa Gift card
(1) 9-Piece Square Dipping Set
(1) Nostalgia Electric Fondue Pot with 6 forks
(1) Stainless Steel Snack Bowl
A variety of Food Should Taste Good products
a Rafflecopter giveaway
FTC: This post is brought to you in partnership with Food Should Taste Good. All thoughts and opinions are my own.
|August 26, 2014||Workouts|
Hey guys! I’m Lora and blog over at Crazy Running Girl about my running adventures, new life in Texas and everything in between.
I am so excited to be a guest poster for Nicole while she’s enjoying the sun and sand down in amazing Jamaica. And I felt like it was super fitting to talk about how to stay fit while traveling. Even with the best intentions, finding time to work out while traveling – no matter if its across the state or to a new country – can be challenging.
Here are my 7 tips that help me stay fit while traveling.
- Make a plan. All the best vacations start with a good plan, and working out while on the road is no different. Take a look at your schedule and figure out when you’re able to squeeze in some workouts.
- About that plan… Don’t be over aggressive! Once upon a time I went to Tokyo while I was training for a marathon and told myself I would stick to my training schedule. I didn’t. We had too much fun doing everything else and I think I ran one time. I set myself up for failure. Make sure you don’t do the same.
- Do your research. Once you’ve figured out when you might have time to work out, think about where you’ll do your exercises. Does your hotel have a gym that you can use? Better yet – are there some fun fitness classes nearby? If you are really short on time, check out Pinterest and blogs to find some quick HIIT workouts that you can do right in your hotel room (here’s one of my favorites). That way, you can knock out a quick sweat sesh right when you wake up without even having to leave your hotel room.
- Tell everyone about it. One of the best ways for me to stay accountable is to tell everyone I know my plans. I know they’ll ask me how things were and I don’t want to be the one to say, so, about that run in…
- Pack your cutest clothes. It may sound silly, but when I have a cute fitness outfit to wear, I am more excited to hit the gym. Make sure you give yourself extra incentive while you are traveling! It will make it slightly easier to get your sweat on.
- Build exercise into your travels. Hitting the beach? See if you can rent a kayak for an hour for an arm workout. Checking out a local park? Try to hike some local trails for a cardio session. Finding different ways to explore while getting your fitness on will make it that much easier to fit in a quality workout.
- Reward yourself. Let’s face it – vacation is supposed to be all about relaxing! And when you do work, you deserve a pat on the back. Set some (realistic) fitness goals while on vacation and show yourself some love once you conquer them. There’s nothing wrong with a little self-indulgence!
TALK TO ME
- Any other tips for staying fit while traveling?
- How do you find time to squeeze in a sweat session while on the road?
|August 25, 2014||Recipe|
- 1 Baguette
- 2 large regular tomatoes or 6 plum tomatoes, chopped
- 1/2 yellow onion (~3/4 cup), chopped
- 4 cloves garlic, minced
- 1 large handful basil, chopped
- 1/4 tsp. dried oregano
- 2 tbsp. olive oil plus extra for drizzling
- Salt & pepper to taste
- Shredded mozzarella or parmesan cheese for topping, optional
- Preheat oven to 350 degrees.
- Remove the seeds from the tomatoes, then chop the tomato, onion & basil.
- Combine with olive oil and remaining ingredients.
- Mix well and season with salt and pepper to taste.
- Cut baguette into 1/4" pieces & place on lined cookie sheet.
- Drizzle bread with olive oil & bake until light golden brown (approx. 5 min.)
- Remove tray from oven and spoon tomato mixture on top of the bread.
- Top with grated parmesan or mozzarella cheese if desired.
- Serve and enjoy!
|August 22, 2014||Recipe|
Hi Simply Nicole Friends!
I am so honored to be taking over today while Nicole enjoys her fabulous honeymoon. I’ve been reading Nicole’s blog for a while now, and recently I have been loving the photos of her new puppy! I’m Tara, and I blog over at the healthy living blog, Treble in the Kitchen. Treble in the Kitchen is my little corner of the web where I love sharing my latest kitchen experiments (mostly healthy, some not!), my latest workouts, and bits and pieces of my life.
I recently moved to Denver with my husband, so we are in “exploration” mode and loving everything about our new home! I absolutely love summer, and I can’t believe that it is already coming to an end. While the summer season is still here my brain is totally focused on zucchini and summer squash. I pick it up from my mom’s garden while visiting, the farmer’s market, the grocery store…you name it! I’ve got fresh summer produce on the brain.
If you read my blog, you know I love having fun in the kitchen and trying new things, so I played around with the summer squash and created delicious noodles by using a vegetable peeler. No “fancy” tools required. Creating vegetable noodles is a delicious and fun alternative to traditional noodles that packs an additional nutrition punch when added to any dish where you would use traditional noodles. This is a great way to use up any of the last bits of summer squash you may have hanging out in the kitchen. The “filling” in my Italian Summer Squash Bake is a mixture of ricotta, parmesan, spinach, and garlic. The saltiness of the parmesan really brings out the creamy, comforting flavor of the ricotta. Yum!
- 2 summer squash, peeled with veggie peeler into noodles
- 1/4 cup onion
- 1 garlic clove
- 2 cups spinach
- 1 tsp extra virgin olive oil
- 1/2 cup ricotta
- 1/2 cup tomato sauce
- 1 tsp oregano
- 1/4 cup Parmesan
- Preheat the oven to 400.
- Peel your squash into veggie “noodles” & set aside.
- In a large skillet, sautee the onion, garlic & olive oil for 4 minutes or until the garlic & onion become translucent.
- Add in the spinach and cook until wilted. Remove from heat.
- Add the ricotta to the spinach and onion mixture.
- Grease an 8×8 inch baking dish, and place a thin layer of tomato sauce on the bottom.
- Layer with “noodles” and top with the ricotta mixture.
- Sprinkle a bit of parmesan.
- Repeat the layers (sauce, noodles, ricotta, parmesan) until all ingredients have been used.
- Top with oregano and any leftover parmesan.
- Bake at 400 for 10-12 minutes, or until the bake is golden and bubbling.