My #SoGood Tuesday with the Dogs!


My Tuesdays are usually nothing to write home about. Dishes, laundry, work and kid stuff. So, as you can imagine, I was thrilled to have the opportunity to attend a fun IAMS event with Chef Art Smith at the W Union Square in NYC. It was the launch of IAMS SO Good the newest line of IAMS dog food. IAMS So Good is made with 100% wholesome ingredients and no added sugars, dyes or artificial preservatives. I don’t know about you, but I think that is what I want to feed my dog.

Chef Art Smith was amazing. I loved listening to him talk about his love for animals. I could listen to his stories all day. What a nice guy! His passion for healthy dog food is insane. It is something he believes in wholeheartedly.


I hate to say it, but I have not really spent a lot of time thinking about what goes into my dog Henry’s food. I thought I was feeding him healthy food, but in reality there is more in there than I thought. Wondering what’s in your dogs food? Check out The food I was feeding Henry had added sugar, dyes, and artificial preservatives. And it is one of the so called “healthier” brands. I am looking forward to seeing how Henry likes the IAMS So Good. He is an important member of our family, and I want to feed him the best food out there.

Well it’s not ALL about the dogs! I have a fantastic recipe to share with you.
I have tasted it, and you will love it!

Chef Art Smith’s Chicken and Apples
with Blue Cheese-Yogurt Dressing

For the dressing:
1/4 cup nonfat Greek Yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/4 cup crumbled blue cheese
2 tablespoons chopped chives
Freshly ground black pepper

For the chicken:
2 skinless and boneless chicken breasts
2 cups buttermilk
1 Granny Smith apple, thinly sliced
1/4 cup chopped dried apricots
1/4 cup thinly sliced red onion
1 celery stalk, peeled sliced thin on the bias
Juice of 1 lemon

Method – To prepare the dressing: In
a medium mixing bowl, combine the
Greek yogurt, olive oil, and lemon
juice. Stir with a wooden spoon until
all the ingredients are incorporated.
Fold in the blue cheese and chives
and season with freshly ground black pepper. Refrigerate
the dressing until ready to use. (This dressing can be made 3
days in advance.)

To prepare the chicken: Place the chicken breasts and
buttermilk in a medium sauté pan and bring to a simmer. The
buttermilk will appear to curdle or break—this is okay, as the
milk will be discarded once the chicken is cooked, simmer the
chicken in the milk for 20 minutes or until the chicken is just
cooked through. Remove from heat and lift the chicken from
the buttermilk. Refrigerate the chicken for 30 minutes.
Cut the chicken into bite-size pieces and place in a large
mixing bowl. Add the apple, dried apricots, red onion, celery,
and lemon juice to the bowl and mix together until combined.
Fold in the dressing until fully incorporated and season with
salt if desired.

Assembly – Divide the chicken salad among 4 plates.

I had a really fun day with IAMS and Chef Art Smith. I learned a bunch about feeding my dog healthy food, saw some fabulous blogging friends and their dogs, and heard inspiring stories.

I call that a fantastic Tuesday.

Are you going to check out what’s in your dog food? Let me know what you find out!

This is a sponsored post for SheSpeaks. As always, all opinions are my own.