Jake and Maggie have been volunteering at local area assisted living and rehab centers and are loving their new jobs!!  The patients and medical staff love seeing them and it is a wonderful feeling knowing we have put a smile on their faces.  The pups are doing such an amazing job that I promised them a special treat…something healthy and chewy!!!!

I found this recipe in the Proud Dog Chef book but I changed it up a bit.  It called for 1 cup of brown rice flower but I chose to use 1 cup of oats and 1 cup of whole wheat flour.  The recipe called for peeling the fruits and veggies but I chose to leave the skins on.  This recipe is packed full of fresh ingredients like zucchini and carrots which pack immune boosting vitamins and bananas and apples that offer digestive aiding fibers.

We are busy with volunteer opportunities up through June and hope to get many more on our calendar!!  I’m looking forward to seeing how the dogs adjust to each new experience.  We have been asked to come back each time and the dogs approve.  With a big smile and a tail wag, they are telling me yes!  I am always learning something about them and I’ve noticed that when they get tired and are ready to go, they look up at me and stair into my eyes.  This tells me they are getting tired and want to go.  We are spending about 45 minutes to an hour at each location which is the perfect amount of time for everyone involved.  I’m hoping they can work up the stamina for the volunteer program at the airport.  Paws crossed and hope we are on our way towards that goal!

Veggie Fruit Chews

Ingredients:

1 cup Instant Oats
1 cup Whole Wheat Flour
1/2 cup finely grated carrots
1/2 cup finely grated zucchini
1/2 cup grated apple
1 mashed banana (I grated mine)
1 egg
2 tablespoons coconut oil (I used Organic Virgin Coconut Oil Refined)

Instructions:

Preheat oven to 350 degrees.
Line a 9 x 13 inch baking sheet with parchment paper.  Set aside.
In a large mixing bowl, mix together wet ingredients and then add dry ingredients.
Spread and pack down your batter onto the baking sheet evenly about 1/4” thick.
Let mixture set for approximately 5 minutes.
Use a knife to score both horizontal and vertical lines, creating little squares.
Bake 40 minutes.
Remove to a wire wrack and when cool, break or cut treats.  

Notes:  
Avoid seeds in the apples.  
Store in an airtight container in the refrigerator up to one week.