The Urban Hound

Dr. Emelie McLellan was born and raised in the town of Central, Louisiana, a small community north of Baton Rouge. Dr. Emelie attended Louisiana State University as an undergraduate and has a degree in Wildlife Ecology. She went on to graduate from the Louisiana State University School of Veterinary Medicine as a member of the Class of 2009. After graduation, Dr. Emelie began practicing at Live Oak Animal Hospital in Watson, Louisiana, and as a relief veterinarian for local animal hospitals in the Baton Rouge and Lafayette areas. In October of 2010, she joined the Sherwood South Animal Emergency and Critical Care staff. As of May 2011, Dr. Emelie transitioned to the Sherwood South Animal Hospital day veterinary staff. She is a member of AVMA, LVMA, and BRAVMA; with special interests in small animal internal medicine, ophthalmology, and emergency medical care.

The Boathouse at NIHI Sumba is a favourite spot of many to spend their time watching the day unfold, and there is no view quite as captivating as when the horses come out to swim. Take a seat, sit back and take in the magic of the moment because when the herd start wading in the turquoise waters, it will feel like you’re dreaming. . #nihigram by @monstalost

Two ingredient cantaloupe ice cream for dogs

Dogs love frozen treats when the temperature rises, and this doggy ice cream is as healthy as can be. ‘Healthy’ and ‘ice cream’ in the same sentence? You read that right. This two-ingredient recipe uses just cantaloupeand yogurt, but you can substitute any melon and any milk-type product your dog likes (and can tolerate).

Dog-Friendly Cantaloupe Ice Cream
Ingredients
2 cups frozen ripe cantaloupe
2 tbsp unsweetened yogurt

Food processor or blender
Freezer

Instructions
Scrub the outside of the cantaloupe thoroughly. Slice the melon in half and remove seeds.Slice each half into quarters and remove rind, then dice the fruit into bite-sized chunks. Place cut melon in the freezer. The more space around your melon chunks, the faster they will freeze, so if you’re in a rush, place pieces on a baking sheet to speed things up. When completely frozen (2-4 hours or overnight), place about 2 cups of melon pieces into the food processor.Add 2 tablespoons of unsweetened yogurt.
Blend until combined, adding a little cool water if needed to blend to your preferred consistency.