Just like people, animals need certain nutrients for optimal health and it's now common to see nutrition highlighted on pet food packaging, and even whole lines of supplement products developed specifically for pets.
A 4-Point Plan for Protecting Active Joints By Kimberly Beauchamp, ND
Glucosamine/chondroitan supplements can help improve joint function and lessen arthritis pain.
Joint pain doesn't have to be a natural consequence of growing older. By using a combination of new discoveries and time-tested therapies, you can help keep your joints feeling young so you can continue to enjoy an active lifestyle.
How Pets Keep You Happy and Healthy By Linda Knittel
Children raised with pets are less likely to develop allergies than those raised without.
If you've ever loved a pet, you know the joy an animal can add to your life. Now mounting evidence shows that pets can do a whole lot more for your health and well-being than just bring a smile to your face.
Featured Recipe: Sweet Potato and Butternut Squash Soup with Chive Oil
1 medium butternut squash, peeled and cubed
1 large sweet potato, peeled and cubed
2 medium carrots, peeled and diced
2 Tbs olive oil, divided
1 tsp sea salt
1 medium yellow onion, diced
2 garlic cloves, chopped
1 Granny Smith apple, peeled and cubed
4 stalks of celery, diced
3 cups low-sodium chicken broth
2 cups water
1/4 cup Chardonnay
Juice of one lemon
1/4 tsp nutmeg
1 tsp dried thyme
1/2 tsp dried sage
1/2 tsp marjoram
1 bay leaf
1/4 tsp cayenne pepper
1 1/2 cups 2% milk
1 Tbs fresh chives
1 Tbs olive oil
Preheat oven to 400F.
Place diced squash, sweet potato, and carrots on a cookie sheet. Sprinkle with 1 tablespoon of olive oil and sea salt. Roast in the oven for 40 minutes, flipping the vegetables half-way through. Remove from oven and set aside.
In a large pot, heat remaining 1 tablespoon of olive oil. Sauté onions until they are translucent. Add garlic and cook for 1 minute more. Stir in the celery and apple and continue to sauté until vegetables begin to caramelize, about 5 minutes. Add roasted vegetables, stir to combine.
Pour in chicken broth, water, lemon juice, and Chardonnay. Season with nutmeg, thyme, sage, marjoram, bay leaf, and cayenne pepper.
Bring soup to a boil, reduce heat and simmer 20 to 25 minutes.
In small batches, carefully puree soup in a blender. Return to pot and slowly whisk in milk. Remove from heat.
In a food processor, combine olive oil and fresh chives. Pulse until smooth. Serve soup and drizzle with chive oil.
Soup can be stored in an airtight container in the fridge or it can be frozen for future use.
Calories from Fat 120 (29%)
Total Fat 14g
Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Total Carbohydrate 66g
Dietary Fiber 11g
Sugar Alcohols 0g
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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