Here is a great recipe for dogs that have food allergies and even for those who do not. The strawberries add a sweet touch to the treat!
- 1 Chicken breast, cooked and chopped
- 1 Cup chopped Strawberries (approximately 3 large strawberries)
- 2 Tablespoons Honey
- 1 teaspoon Cinnamon
- 2 Eggs
- 1/4 Cup Milk
- 1 1/2 Cup Buckwheat Flour
1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl add all ingredients and mix well.
3. Knead dough into ball and pat onto a heavily floured surface 1/2 inch thick, this is a very sticky dough so you wont be able to use a rolling pin and its best to work in small sections. Cut with your cookie cutter of choice.
4. Place on prepared baking sheet and bake for 10 to 15 minutes.
5. Cool and refrigerate. Depending on the cookie cutter, you can make 2-4 dozen treats.
Now that the warmer weather is here (Hopefully to stay!) I have an easy recipe to make some popsicles for dogs!
- Half to one small jar of peanut butter
- Half to one whole small banana
- 2 Tablespoons of warm water
1. In a small mixing bowl, combine peanut butter with a little water or half a mashed banana. (The water and banana aren’t essential but help with freezing consistency.)
2. Line an ice cube tray or cookie sheet with wax paper. (You don’t have to use the paper, but it can make prying the cubes out easier.)
3. Spoon the mixture into the cubes, or drop onto the tray just like you would cookie dough.
4. Freeze. If you need to reuse the tray right away, pop out the cubes and store them in a bag or container in the freezer.
5. Serve. Keep in freezer until consumed.
With everything going on in the country right now, it seems trivial to be writing this blog. I do hope that all who read this are well and safe and maybe reading this blog can be a small bright spot in what has been a very heavy week.
- 1 Chicken breast, cooked and chopped
- 1 cup finely grated Carrots
- 1/2 cup chopped Broccoli
- 1 teaspoon Lemon juice
- 3 tablespoons Butter, softened
- 1 Egg
- 2 cups Oat Flour
- In a large bowl mix in all ingredients one at a time, stirring well after each addition
- Divide the dough into fourths and place each ball of dough on to a piece of wax paper.
- Shape the dough into rolls about 1 1/2 inches in diameter and wrap each in plastic wrap or foil and allow to chill in the refrigerator for at least three hours.
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
- To bake, slice rolls about 1/4 inch and bake on prepared baking sheet for 15 to 20 minutes. Cool and refrigerate.
- The rolls can be frozen for about four weeks, if working with frozen rolls it is best to let the stand at room temperature for about 15 to 20 minutes before slicing.
The reason I called these “strawberry droolers” is because when I made them for Sasha, she drooled all over as I was making her do tricks before serving them to her. Hope your dog enjoys them as much as she does!
- 1 1/4 cups strawberries, chopped
- 1 1/2 tsp cornstarch
- 1 1/4 cup rolled oats (not instant)
- 1 1/4 cup of whole wheat flour (or about one cup of rice flour for a wheat free alternative)
- 1/2 cup unsweetened coconut flakes
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup honey
- 1/4 cup canola oil
- 1 mashed up banana
- 1 egg
- Pre-heat the oven to 375.
- Mix together the chopped strawberries with the cornstarch in a saucepan. Over medium heat, let them cook together until it reaches a jam like consistency. It should be thick but not too chunky.
- In a large mixing bowl, combine all of the dry ingredients. In a separate bowl, lightly beat the egg, then add the canola oil, honey, and mashed banana. Add this wet mixture to the dry and mix ‘er up.
- Cut a large sheet of parchment paper (about the size of a baking tray). Spread the “dough” mixture onto the parchment, then spread the strawberry jam on top evenly.
- Now, use your parchment to roll this into a log. Start by lifting the parchment (the side nearest to you) and proceed to roll the dough away from you. After each roll over, lift the parchment off and begin another roll. This is akin to rolling sushi.
- Firm it up into more of a cylindrical shape, then wrap the edges and let it cool and set a bit in the fridge for half an hour.
- Unwrap your bundle of strawberry coconut joy and place the parchment with log on a baking tray. Gently, and with a sharp knife, cut your cookie rounds. Lay your cookies out on the parchment paper. Sprinkle a little coconut on top of each cookie (coconut does wonders for a dog’s coat), and bake, uncovered, for 20 minutes.
- Serve in moderation. Store in airtight container for a week, if there are leftovers, put in freezer.
These are a huge hit, make them tiny and feed them in moderation. If you do not want to do a taco “shell”, you can always just make the filling.
- 1 1/4 cup all-purpose flour*
- 1/4 cup brown rice flour
- 1 tbsp ground flax
- 1 tsp vegetable oil
- chicken broth
*To make the shells gluten free, just use 1 1/2 cups of rice flour, or play around with the rice flour amount, until it is the consistency that you desire.
- 1/4 cup finely shredded cheese
- 1/8 cup carrots, chopped very small
- 2 tbsp parsley, chopped
- 1/2 cup lean ground beef, cooked, cooled and in small crumbles (if your dog cannot tolerate beef, you can use any other ground meat)
- 1 large egg
1. Preheat oven to 350 F
2. Mix flour, brown rice flour, ground flax. Then mix in vegetable oil. Once you have incorporated the vegetable oil, slowly add chicken broth until the dough just begins to hold together. Add chicken broth with a spoon, stir it, and then add more, spoon by spoon. Once you have added enough broth, knead dough until it becomes soft, 1-2 minutes. Shape dough into a disc, wrap with plastic wrap and place in the fridge for 30 minutes.
3. While the dough is chilling, make the filling.
4. Mix finely shredded cheese, carrots, parsley, and ground beef (or meat). Mix in the egg.
5. On a floured surface, roll out chilled dough, thinly. Cut out circular shapes.
6. Place a little filling on one side of the circle and flip the other side over.
7. Place tacos on a baking sheet that’s been lightly greased or lined with parchment paper. Lightly press down on the tacos, to help them stick together better.
8. You will bake for a total of 20 minutes. About 8 minutes into the baking process, flip the tacos over. If you see the tacos separating too much you may need to press them down at this point with a spatula. Continue baking 12 minutes more or until ready.
9. Let the tacos cool before giving them to your pups. Once completely cooled, store them in the fridge. They should be good for 2-3 days, always check for mold before serving.
Your dog is sure to love this treat. Sasha could not get enough. I will be making this often!
- 1 tablespoon butter
- 1 tablespoon flour (for gluten free flour, try rice flour or almond flour)
- 1 cup low-sodium chicken broth
- 1/4 pound deli-sliced turkey, chopped (or any other meat, if your dog cannot eat turkey)
- 1 cup frozen peas and carrots, thawed
- 2 tablespoons chopped flat-leaf parsley
1. In a small skillet, heat the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken broth and bring to a boil over high heat. Lower the heat and simmer until thickened, 2 to 3 minutes.
2. Stir in the turkey, veggies and parsley and cook until heated through, 2 to 3 minutes. Let cool to almost room temperature, then serve.
Makes about 4 servings depending on the size of your dog.