Happy Birthday, Lucy!

I am grateful to have such a fantastic dog, and today, we are celebrating our birthdays together! It is so strange that we were born on the same day, although she is only turning 13, and I am a bit older than that. In this post, I want to share two recipes we are enjoying today as we celebrate. Lucy is having a salmon and rice dinner, and I will be enjoying black bean cupcakes for dessert.

Salmon and Rice (for dogs or humans)

Total time: 20 minutes Yield: 5 cups (serving size depends on weight of dog)

Ingredients:

1 cup rice (white or brown)

4 oz frozen peas & carrots

3 oz can water-packed salmon

Instructions:

1. Make rice according to package instructions.

2. Meanwhile, add water to a medium saucepan fitted with a steamer basket and bring to a boil. Add the peas and carrots, cover, and steam for about 10 minutes or until tender.

3. Using a food processor or blender, puree the cooked peas and carrots and set aside.

4. Transfer the rice to a large bowl, add the pureed vegetables and salmon with its liquid, and mix together.

5. Let the mixture cool before serving.

6. Leftovers can be stored in an airtight container or portioned into sealed plastic bags in the refrigerator for up to one week or in the freezer for three months.

Now for my treat: I am a huge fan of legumes, so I wanted to make something that was not made from traditional flour but still delicious. I went for chocolate since that is always my favorite!

Black Bean Cupcakes

Total time: 30 minutes Yield: 12 cupcakes

Ingredients:

1 can black beans (low or no salt added), drained and rinsed (equivalent to 1 1/4 cups)

1/2 cup maple syrup

1/4 cup peanut or almond butter

3/4 cup oat milk (can substitute any milk)

1/2 cup rolled oats (can substitute quick-cooking oats)

2 T applesauce

1 teaspoon vanilla

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

Instructions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners and set aside.

2. Add all ingredients to a high-speed blender or food processor. Blend on high speed until smooth and creamy.

3. Fill the prepared muffin trays up to the top with batter.

4. Bake in the oven for 20-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool for 10 minutes and then transfer to a cooling rack.

5. A few chocolate chips can be added to lukewarm cupcakes for sweetness and an alternative to frosting.

I hope you enjoy making either of these recipes. Thank you for joining Lucy and me in celebrating our birthday today!