Monday, 7 November 2016
FACTS ABOUT FAT
filled our grocery carts with low-fat, reduced-fat, and fat-free fare. But in recent years the case against dietary fat has begun falling apart.
A growing number of medical experts and organizations are challenging the demonization of dietary fat as the key cause of cardiovascular maladies. And now we know, after the release of a study in JAMA Internal Medicine in September 2016, that a sugar-industry trade group paid Harvard scientists to release nutritional studies, starting in 1965 and continuing through the 1970s, that downplayed sugar’s role and instead pointed the finger at saturated fats and cholesterol. In recent years, multiple peer-reviewed studies have suggested that the epidemic of heart disease — as well as other chronic illnesses such as type 2 diabetes and cancer — are more likely the result of diets high in refined carbohydrates and sugar. (For more on the latest thinking on cholesterol and the heart, see ELmag.com/hearthealth.)
“The low-fat era is finally starting to come to an end,” says Mark Hyman, MD, director of the Cleveland Clinic’s Center for Functional Medicine and author of Eat Fat, Get Thin: Why the Fat We Eat Is the Key to Sustained Weight Loss and Vibrant Health. Indeed, after 35 years of advising a low-fat, low-cholesterol diet, the U.S. Dietary Guidelines largely exonerated dietary fat and cholesterol in 2015.
That’s good news for those of us who find whole-egg omelets and full-fat yogurts to be more satisfying and filling. And besides, those low- and no-fat foods haven’t done our bodies any favors.
We need fat for a wide range of health-promoting metabolic functions, including building cell membranes, producing hormones, absorbing vitamins, protecting our nerves, moderating our glycemic load, and supporting basic brain functions. When we don’t get enough fat in our diets, we feel hungry a lot of the time and end up craving unhealthy foods.
“Low-fat diets have had unintended consequences, turning people away from healthy high-fat foods and toward foods rich in added sugars, starches, and refined grains,” notes cardiologist and Harvard Medical School professor Dariush Mozaffarian, MD, in a JAMA commentary on the new guidelines. “This has helped fuel the twin epidemics of obesity and diabetes in America.”
Rates of these two diseases have been skyrocketing for years. So, beyond the falsified nutritional studies of the past, why has it taken so long for experts to realize that our low-fat obsession is making us sick?
According to Hyman, many other studies were difficult to interpret because they were poorly designed. “These are studies in which people who are eating fat are eating bad fats, inflammatory fats, and junk foods,” he says. “Of course you would think that fat is bad for you if you’re looking at a study like that.”
Additionally, it takes a long time for emerging research to trickle down to the institutions that translate it and set nutritional policy, says Mark Pettus, MD, associate dean of medical education at the University of Massachusetts Medical School and director of medical education, wellness, and population health at Berkshire Health Systems in western Massachusetts.
“We’re in the midst of a knowledge revolution right now,” Pettus explains. “In 2016, medical knowledge is doubling every month or two.” The organizations that we look to for nutritional information — whether it’s the USDA, American Heart Association, or others — are slow to respond and create new guidelines, he says.
FAT SMARTS
Although good fats are essential to our overall health, many people still feel anxious about embracing them. It was one thing when we had to avoid all fats; now we have to figure out which fats are healthy — and that can be overwhelming.
In particular, people tend to be leery of anything containing saturated fat, without considering its source or context. The saturated fat in grassfed beef, for example, or in coconut oil (which delivers health-supporting medium-chain triglycerides, or MCTs) is very different from saturated fat found in processed meats and packaged foods.
Many progressive health experts believe saturated fats have been unfairly disparaged, mainly because they are often lumped in with processed trans fats, which were deemed “not generally recognized as safe” for human consumption by the FDA in 2015.
“I think most saturated fats are probably much healthier than we thought,” says Pettus, “especially when they are being ingested from quality sources — and especially if people are not eating a lot of refined, poor-quality carbs and sugar.”
Hyman agrees. “Not all saturated fats are bad, but they’ve somehow been grouped together and labeled as harmful. Healthy saturated fats can actually help you burn fat, make your brain work better and faster, make your skin glow, and help optimize your cholesterol profiles.”
He cautions, however, that “quality becomes paramount here. The saturated fat in a fast-food bacon cheeseburger will have an entirely different effect than saturated fat in coconut oil.”
Hyman explains that saturated fat should be consumed as part of a diet low in refined carbohydrates and sugar. He cites a recent study of prediabetics that compared the levels of saturated fats in their blood as they moved through various diets that ranged from lower carb and higher saturated fat to higher carb and lower saturated fat. Only when participants ate a diet high in carbs did researchers see a spike in saturated fats in their blood.
Other research supports the idea that saturated fats have gotten a bad rap. A meta-analysis published in 2010 in the American Journal of Clinical Nutrition examined 21 studies and observed that intake of saturated fat was not found to increase the risk of coronary heart disease, stroke, or cardiovascular disease. Another study discovered that when saturated fat is replaced with high carbohydrate intake — particularly refined carbohydrates — conditions associated with insulin resistance and obesity increase.
The takeaway? Look at your saturated-fat intake within the context of your overall diet.
“Anyone who goes from a standard American diet to a diet that reduces sugar, eliminates poor-quality carbohydrates and poorly sourced animal foods, and who moves toward less-processed food — including less-processed fats — will only see an improvement in their health,” says Pettus.
Read on for more expert advice on how to incorporate healthy fats (saturated and unsaturated) into your nutrition repertoire — plus a handy guide to the best fats and oils to keep in your kitchen.
GET YOUR FATS STRAIGHT
Fats are classified by how many hydrogen atoms are connected to carbon atoms in the fat’s molecular structure. Fats are a combination of saturated, monounsaturated, and polyunsaturated, which is a good thing because we need all types of fat — except trans fat — for optimal health.
Saturated fats are solid at room temperature; they are “saturated” with hydrogen atoms — that is, they have the maximum number of hydrogen atoms connected to every carbon atom and, as a result, are highly stable. Examples of primarily saturated fats include butter, ghee, coconut oil, and the fat in red meat.
Monounsaturated fats are liquid at room temperature but start to solidify in the refrigerator; they have one unsaturated chemical bond — that is, they’re missing a pair of hydrogen atoms in the middle of the chain. Primarily monounsaturated fats include olive oil, avocado oil, and lard.
Polyunsaturated fats are liquid at both room temperature and in the refrigerator and have multiple unsaturated-chemical bonds, making them vulnerable to light, heat, and oxidation. Examples of primarily polyunsaturated fats (which include omega-3 and omega-6 fatty acids) are seed and nut oils like flaxseed oil and walnut oil.
BIG FAT ADVICE
Not all fats are created equal. Follow these expert tips for making the healthiest choices.
Eat anti-inflammatory fats. Whole foods like wild salmon, walnuts, and chia seeds are all excellent sources of inflammation-busting omega-3s, essential fatty acids (EFAs) that are required for cell health. Your body can’t make its own omega-3s — this is why they’re essential — so you have to get them through your diet. (For more on this, see ELmag.com/efas.)
Avoid refined oils. Vegetable oils such as corn, soybean, sunflower, and safflower — and yes, even canola — are all heavily processed industrial oils that are overly high in inflammatory omega-6 fatty acids and prone to oxidation in the body. “Omega-6 fats not only fuel your body’s inflammatory pathways, but also reduce availability of anti-inflammatory omega-3 fats in your tissues, resulting in more inflammation,” says Mark Hyman, MD, author of Eat Fat, Get Thin.
Embrace full-bodied flavor. “Any real oil should have flavor,” says Lisa Howard, author of The Big Book of Healthy Cooking Oils, noting that unrefined oils smell and taste like — and often have a color similar to — the original ingredient. An oil that’s been heavily refined has no flavor, little aroma, and a flat, golden color. We’re typically told to use canola oil because it’s “neutral,” says Howard. “That’s because it’s been rendered rancid during the processing, then heavily filtered, deodorized, and degummed into neutrality.”
Enjoy animal-derived fats. High-quality grassfed butter and ghee (butter that has been clarified to remove the milk solids, which contain lactose and casein), as well as naturally produced lard, are good sources of animal-based fat. Steer clear of highly processed lard, warns Howard: “Many people think of lard as the hydrogenated stuff you get from a can. But real lard should be unprocessed and come directly from the animal.”
Go for variety. “It’s always good to eat a variety, no matter what category of food, because they all offer different nutrients,” says Howard. Extra-virgin olive oil, for example, will give you a healthy dose of oleocanthal, an antioxidant with demonstrated anti-inflammatory properties. Adding sliced avocado to your salad will enhance your body’s absorption of beta-carotene and other carotenoids in that salad — and give you an extra dose of fiber and protein. And grassfed butter will deliver a good supply of vitamin K2, as well as conjugated linoleic acid (CLA), a fatty acid with demonstrated anti-cancer properties.
Choose quality, not quantity. Pesticides and other toxins often concentrate in fats and oils, which are themselves highly concentrated, so it’s important to opt for high-quality, organic products, says Deanna Minich, PhD, FACN, CNS, author of Whole Detox. Further, she advises against buying oil in bulk. “It’s much better to have a smaller bottle of oil and go through it quickly than to buy a big vat and be stuck with that for months, because it will degrade,” she explains. This degradation produces chemicals known to cause oxidative stress in human cells and to contribute to degenerative disease.
Beware of high-heat cooking. If you heat an oil past the point at which it starts to smoke (its smoke point), free radicals and other toxic compounds form. Many experts advise keeping high-heat cooking with oil to a minimum altogether. “Any kind of high-heat cooking, which is typically where you use fats, creates a lot of inflammatory compounds,” says Minich.
FATS IN THE KITCHEN
Photo Credit: Experience Life
To enjoy the healthiest results, choose organic, unrefined fats. Think about the flavor you want, and choose the appropriate fat for the cooking heat. Experiment with our experts’ favorites, listed here by cooking-heat recommendations — or keep things simple and stick with extra-virgin olive oil, butter or ghee, and coconut oil.
FAT
COOKING
HEAT
FAT
SOURCE
PREDOMINANT
FAT TYPE
STORAGE
INSTRUCTIONS
GOOD TO KNOW
Ghee
High
Animal dairy
Saturated
Keep in a cool,
dark place
Ghee is butter that has been clarified
to remove the milk solids; it has a much higher smoke point than butter
Coconut Oil
Medium-high
Fruit
Saturated
Keep in a cool, dark place
This is a great source of medium-chain triglycerides (MCTs), which have numerous health benefits.
Butter
Medium
Animal dairy
Saturated
Keep in a cool, dark place, or refrigerate
Butter from grassfed cows delivers health-promoting fatty acids and other nutrients.
Extra-Virgin
Olive Oil
Medium
Fruit
Monounsaturated
Refrigerate
Choose unfiltered oil: cloudiness indicates the presence of phytochemicals and other healthy compounds.
Avocado Oil
Medium
Fruit
Monounsaturated
Refrigerate
This mild-flavored oil is high in antioxidant carotenoids including beta-carotene.
Lard,
Rendered Bacon Fat,
Schmaltz
Medium
Animal fat
Monounsaturated
Refrigerate
For the healthiest nutrient profile, choose organic, unprocessed lard from animals that had access to sunlight and forage.
Sesame- Seed Oil
Low
Seed
Polyunsaturated
Refrigerate
While most polyunsaturated fats should not be heated, sesame-seed oil works well in low-heat cooking.
Walnut Oil
None
Nut
Polyunsaturated
Refrigerate
Use in raw preparations, such as salad dressings, drizzles, and dips.
Flaxseed Oil
None
Seed
Polyunsaturated
Refrigerate
This is one of the richest sources of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid.
Hemp- Seed Oil
None
Seed
Polyunsaturated
Refrigerate
Nutty and herbal in flavor, this is interchangeable with flaxseed oil.
Written by Anjula Razdan. Reposted with permission from Experience Life.
Photo Credit: Experience Life
Thursday, 3 November 2016
All Naija Indomie Noodles With Chicken, Eggs, Vegetables And Fish
do not want it sticky. Boil noodles
with either seasoning, curry or a little tomato stew and onion for 3 minutes, ADD CHOPPED
VEGETABLES AND WAIT FOR ANOTHER 2 MINUTES BEFORE TURNING OFF THE HEAT AND SERVING IMMEDIATELY.
colorful ingredients for indomie noodles
indomie noodles with eggs and sausages
jollof indomie noodles with vegetables and chicken neck
jollof indomie noodles with chicken chops and vegetables.
I added curry powder to get this color
indomie noodles with ingredients like onion, cabbage, green pepper,red pepper, carrots
cooking indomie noodles with vegetables. I added just a desert spoon scoop of
stew from my refrigerated stew to get this color.
serving vegetable indomie noodles with fried fish
indomie noodles with green pepper, cabbage, carrots and curry
how to cook healthy indomie noodles with orishi rishi.
I dropped a little curry powder here too for this color
serving curried vegetableindomie noodles with with chicken
cooking indomie noodles with vegetables. I added just a desert spoon scoop of
stew from my refrigerated stew to get this color.
serving vegetable indomie noodles with fried fish
indomie noodles with green pepper, cabbage, carrots and curry
how to cook healthy indomie noodles with orishi rishi.
I dropped a little curry powder here too for this color
serving curried vegetableindomie noodles with with chicken
Tuesday, 1 November 2016
How to make and feed your dog a complete and balanced diet.
To do this, I analyzed the diets and compared them to the National Research Council’s guidelines for
canine nutrition. I want to be clear, though: I don’t believe this is a requirement for feeding a homemade diet. Just as with the diet you feed yourself and your family, feeding a wide variety of healthy foods in appropriate proportions should meet the needs of most healthy dogs.
Problems arise with how this description is interpreted. Too often, people think that they’re feeding a healthy diet when key ingredients may be missing or are fed in excess. Here are specific guidelines to help ensure that the diet you feed meets your dog’s requirements.
Complete and Balanced
It’s important that the diet you feed your dog is “complete and balanced,” meaning it meets all of your dog’s nutritional needs. It is not important, however, that every meal be complete and balanced, unless you feed the same meal every day with little or no variation.
Home-prepared diets that include a wide variety of foods fed at different meals rely on balance over time, not at every meal. Similar to the way humans eat, as long as your dog gets everything he needs spread out over each week or two, his diet will be complete and balanced.
Don’t bother trying to make every single one of your dog’s meal nutritionally complete; as long as he’s receiving what he needs over a week or two, he’ll be fine. This approach is similar to how we feed ourselves and our families.
A human nutritionist would never expect someone to follow a single recipe with no variation, as veterinary nutritionists routinely do. Instead, a human would be given guidelines in terms of food groups and portion sizes. As long as your dog doesn’t have a health problem that requires a very specific diet, there’s no reason you can’t do the same for your dog.
Keep in mind that puppies are more susceptible to problems caused by nutritional deficiencies or excesses than adult dogs are. Large-breed puppies are particularly at risk from too much calcium prior to puberty.
GUIDELINES
Following are guidelines for feeding a raw or cooked homemade diet to healthy dogs. No single type of food, such as chicken, should ever make up more than half the diet.
Except where specified, foods can be fed either raw or cooked. Leftovers from your table can be included as long as they’re foods you would eat yourself, not fatty scraps.
Meat and Other Animal Products: Should always make up at least half of the diet. Many raw diets are excessively high in fat, which can lead to obesity. Another potential hazard of diets containing too much fat: If an owner restricts the amount fed (in order to control the dog’s weight) too much, the dog may suffer deficiencies of other required nutrients.
Unless your dog gets regular, intense exercise, use lean meats (no more than 10 percent fat), remove skin from poultry, and cut off separable fat. It’s better to feed dark meat poultry than breast, however, unless your dog requires a very low-fat diet.
Raw Meaty Bones (optional): If you choose to feed them, RMBs should make up one third to one half of the total diet. Use the lower end of the range if you feed bony parts such as chicken necks and backs, but you can feed more if you’re using primarily meatier parts such as chicken thighs. Never feed cooked bones.
Boneless Meat: Include both poultry and red meat. Heart is a good choice, as it is lean and often less expensive than other muscle meats.
Fish: Provides vitamin D, which otherwise should be supplemented. Canned fish with bones, such as sardines (packed in water, not oil), jack mackerel, and pink salmon, are good choices. Remove bones from fish you cook yourself, and never feed raw Pacific salmon, trout, or related species. You can feed small amounts of fish daily, or larger amounts once or twice a week. The total amount should be about one ounce of fish per pound of other meats (including RMBs).
Organs: Liver should make up roughly 5 percent of this category, or about one ounce of liver per pound of other animal products. Beef liver is especially nutritious, but include chicken or other types of liver at least occasionally as well. Feeding small amounts of liver daily or every other day is preferable to feeding larger amounts less often.
Fruits such as melon, berries, bananas, apples, pears, and papayas can be included in your dog's food or given as training treats.
Eggs: Highly nutritious addition to any diet. Dogs weighing about 20 pounds can have a whole egg every day, but give less to smaller dogs.
Dairy: Plain yogurt and kefir are well tolerated by most dogs (try goat’s milk products if you see problems). Cottage and ricotta cheese are also good options. Limit other forms of cheese, as most are high in fat.
Fruits and Vegetables: While not a significant part of the evolutionary diet of the dog and wolf, fruits and vegetables provide fiber that supports digestive health, as well as antioxidants and other beneficial nutrients that contribute to health and longevity. Deeply colored vegetables and fruits are the most nutritious.
Starchy Vegetables: Veggies such as potatoes, sweet potatoes, and winter squashes (including pumpkin), as well as legumes (beans), provide carbohydrate calories that can be helpful in reducing food costs and keeping weight on skinny and very active dogs. Quantities should be limited for overweight dogs. Starchy foods must be cooked in order to be digestible by dogs.
Leafy Green and Other Non-Starchy Vegetables: These are low in calories and can be fed in any quantity desired. Too much can cause gas, and raw, cruciferous veggies such as broccoli and cauliflower can suppress thyroid function (cook them if you feed large amounts). Raw vegetables must be pureed in a food processor, blender, or juicer in order to be digested properly by dogs, though whole raw veggies are not harmful and can be used as treats.
Fruits: Bananas, apples, berries, melon, and papaya are good choices. Avoid grapes and raisins, which can cause kidney failure in dogs.
Grains: Controversial, as they may contribute to inflammation caused by allergies, arthritis, or inflammatory bowel disease (IBD); as well as seizures and other problems (it’s not clear whether starchy vegetables do the same). Some grains contain gluten that may cause digestive problems for certain dogs. Many dogs do fine with grains, however, and they can be used to reduce the overall cost of feeding a homemade diet.
Grains and starchy veggies should make up no more than half the diet. Good choices include oatmeal, brown rice, quinoa, barley, and pasta. White rice can be used to settle an upset stomach, particularly if overcooked with extra water, but it’s low in nutrition and should not make up a large part of the diet. All grains must be well cooked.
SUPPLEMENTS
Some supplements are required. Others may be needed if you are not able to feed a variety of foods, or if you leave out one or more of the food groups above. In addition, the longer food is cooked or frozen, the more nutrients are lost. Here are some supplements to consider:
Calcium: Unless you feed RMBs, all homemade diets must be supplemented with calcium. The amount found in multivitamin and mineral supplements is not enough. Give 800 to 1,000 mg calcium per pound of food (excluding non-starchy vegetables). You can use any form of plain calcium, including eggshells ground to powder in a clean coffee grinder (1/2 teaspoon eggshell powder provides about 1,000 mg calcium). Animal Essentials’ Seaweed Calcium provides additional minerals, as well.
Oils: Most homemade diets require added oils for fat, calories, and to supply particular nutrients. It’s important to use the right types of oils, as each supplies different nutrients.
Fish Oil: Provides EPA and DHA, omega-3 fatty acids that help to regulate the immune system and reduce inflammation. Give an amount that provides about 300 mg EPA and DHA combined per 20 to 30 pounds of body weight on days you don’t feed fish. Note that liquid fish oil supplements often tell you to give much more than this, which can result in too many calories from fat.
Cod Liver Oil: Provides vitamins A and D as well as EPA and DHA. If you don’t feed much fish, give cod liver oil in an amount that provides about 400 IUs vitamin D daily for a 100-pound dog (proportionately less for smaller dogs). Can be combined with other fish oil to increase the amount of EPA and DHA if desired.
Top-quality fish body oil and cod liver oil can provide your dog's diet with valuable omega-3 fatty acids. Be cautious about feeding the amounts suggested on the labels, however; these often supply too much fat.
Plant Oils: If you don’t feed much poultry fat, found in dark meat and skin, linoleic acid, an essential omega-6 fatty acid, may be insufficient. You can use walnut, hempseed, corn, vegetable (soybean), or high-linoleic safflower oil to supply linoleic acid if needed. Add about one teaspoon of oil per pound of meat and other animal products, or twice that amount if using canola or sunflower oil. Olive oil and high-oleic safflower oil are low in omega-6 and cannot be used as a substitute, although small amounts can be added to supply fat if needed. Coconut oil provides mostly saturated fats, and can be used in addition to but not as a replacement for other oils.
Other Vitamins and Minerals: In addition to vitamin D discussed above, certain vitamins and minerals may be short in some homemade diets, particularly those that don’t include organ meats or vegetables. The more limited the diet that you feed, the more important supplements become, but even highly varied diets are likely to be light in a few areas.
Vitamin E: All homemade diets I’ve analyzed have been short on vitamin E, and the need for vitamin E increases when you supplement with oils. Too much vitamin E, however, may be counterproductive. Give 1 to 2 IUs per pound of body weight daily.
Iodine: Too much or too little iodine can suppress thyroid function, and it’s hard to know how much is in the diet. A 50-pound dog needs about 300 mcg (micrograms) of iodine daily. Kelp is high in iodine, though the amount varies considerably among supplements.
Multivitamin and mineral supplements: A multivitamin and mineral supplement will help to meet most requirements, including iodine and vitamins D and E, but it’s important not to oversupplement minerals. If using the one-a-day type of human supplements, such as Centrum for Adults under 50, give one per 40 to 50 pounds of body weight daily. Note that most supplements made for dogs provide a reasonable amount of vitamins but are low in minerals, and so won’t make up for deficiencies in the diet. Be cautious with small dogs; I’ve seen some supplements that recommend the same dosage for 10-pound dogs as for those weighing 50 or even 100 pounds. In those cases, the dosage is usually too high for the small dogs and should be reduced. Products made for humans are also inappropriate for small dogs.
Green Blends: Often containing alfalfa and various herbs, green blends may be especially helpful if you don’t include many green vegetables in your dog’s diet. You can also use a pre-mix that includes alfalfa and vegetables, such as The Honest Kitchen’s Preference. Note most pre-mixes also supply calcium, so you should reduce or eliminate calcium supplements, depending on how much of the pre-mix you use.
Dog Food:How To Prepare Chicken Jerky
I give my pup these chicken jerky treats as an alternative to the store-bought raw hides. The jerky is
tough and chewy, so it keeps my dog occupied for a while, and the chicken has a good amount of protein, which is good for a dog’s muscle structure.
Ingredients
2 to 4 chicken breasts
Directions
- Preheat the oven to 200 degrees Fahrenheit.
- Remove any excess fat from the chicken. Turn the chicken breast on its side and use a paring knife to slice the chicken breast into 1/8 inch thick strips.
- Set the strips on a baking sheet. Bake for 2 hours.
- Check the chicken before removing from the oven. It should be dry and hard, not soft or chewy. Allow the chicken to cool completely before serving.
- Store the jerky in an airtight container in the fridge for up to two weeks.
Pro Tip: You can substitute sweet potatoes for the chicken in this recipe. Sweet potatoes make a healthy, vegetarian alternative.
PLS READ: To much of Chicken Jerky is not Good for Dogs. At least once in a week.
Dog Food::How To Prepare Peanut Butter Cookies
Dogs love peanut butter, and these cookies are a great way to sneak some fish oil into your dog’s diet. Fish oil improves your dog’s coat, making it shiny, soft, and healthier.
Look for organic peanut butter at your grocery store. Many commercial brands of peanut butter have
unhealthy hydrogenated oils and additives. Better yet, make your own peanut butter using raw peanuts and peanut oil, and processing the mixture in your food processor.
Ingredients
- 2 cups of flour (white or wheat, if your pup has no wheat allergies)
- 1 cup of rolled oats
- 1/3 cup of smooth peanut butter
- 1 tablespoon of honey
- 1/2 tablespoon of fish oil
- 1 1/2 cups of water
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Mix the flour and oats together in a large mixing bowl. Pour in one cup of water and blend until smooth. Add in the peanut butter, honey, and fish oil and mix until all the ingredients are well blended.
- Slowly add the water until the mixture has a thick and doughy consistency.
- Lightly flour a cooking surface. Roll the dough onto the cooking surface to create a 1/4 inch thick sheet.
- Use a cookie cutter to create shapes. Place the cookies onto a baking sheet and bake for 40 minutes.
- Allow to cool completely before feeding.
Pro Tip: If the dough is too sticky to roll, slowly pad more flour onto the dough ball.
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