Chewie goes vegan!

I've been thinking about switching little Chewie over to a vegan diet because I don't want him to eat anything gross that I wouldn't eat. Plus, he seriously needs to outlive me; I ♥ Chewie! I came across V-Dog vegan kibble today which looks amazing! I ordered it and I'm so excited to see how Chewie likes it. I'm also going to get him some Organic VEGA Antioxidant Omega oil blend to put over his food as his vet has suggested he needs some oil in his life.

I also ordered the Simple Little Vegan Dog Book by Michelle Rivera and I can't wait to make him some yummy yum yums to enjoy in addition to his nutritionally balanced doggie food. Fortunately, Chewie actually likes his greens and eats zucchini. Good boy.

Here are some resources about meatless meals for your furbabies:
PETA's article about vegan dogs and cats

Good vegan nutrition for doggies

A list of "people foods" by ASPCA and whether or not those foods are OK for your pup.

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International Travel 2012 ... Cancun, Mexico

My husband and I enjoyed 5 days of paradise in Cancun last week at Fiesta Americana Condesa Cancun.
I want to go back immediately!



Link to full album:
http://www.facebook.com/media/set/?set=a.10150769654647174.465901.514802173&type=1&l=5de05f9c64

Israeli Couscous Salad with roasted tomatoes, peas, and olives ...

Israeli Couscous Salad

2 cups Israeli couscous
2 1/2 cups water
3-4 cloves garlic - sliced very, very thin
1 package grape tomatoes
1 lemon (juice of and zest)
1 small package frozen peas, defrosted
3/4 of a can small or medium black olives, all olives cut in half
1 small bunch fresh parsley, chopped fine
olive oil
ground black pepper, to taste
oregano (fresh or dried), to taste

Method:
Preheat oven at 400F. Cut grape tomatoes in half. Spray cookie sheet with olive oil cooking spray. Place grape tomatoes, cut side up, onto cookie sheet and spray with olive oil cooking spray. Sprinkle some black pepper and dried oregano on grape tomatoes and then put in the oven to roast for about 15-20 minutes. Meanwhile, heat oil in a saucepan and saute the garlic in the oil for about 30 seconds over low-medium heat. Toss in the dry couscous, turn heat up to medium, and stir continuously for about 3 minutes just to toast the couscous a bit. Pour in the water, turn the heat up to medium-high, and bring to a boil. Once boiling, reduce heat to lowest setting and cover the saucepan. In about 10 minutes, most of the water should be absorbed by the couscous. If it still needs to absorb more water after ten minutes, let it go for another 5 minutes. Once the couscous is done, toss in a bowl with the peas and olives. Cover and refrigerate for a few minutes to chill it slightly before adding the rest of the ingredients. Let the grape tomatoes cool before adding them as well. When both things are cool, combine and add the chopped parsley, zest of one lemon, and juice of one lemon. Add black pepper and oregano (fresh or dried) to taste and maybe a little more olive oil drizzled over top if you're feeling decadent. Enjoy!