These are some of the most potent ingredients for a vibrant and active body. Dogs need hydration especially in the summer months, and while water will do, why not raise the bar both in flavor and health benefits. Actually, my body can use a shot of antioxidants too so looks like we will be sharing this punch!Read More
The majority of Kirby’s meals are homemade so I like to change it up to give him a variety of foods. This one has a lot of ingredients for their different healthy benefits but it’s so easy to make. Granted it’s not very pretty but the aroma while it’s cooking is divine. Even out of the freezer, once thawed it has such a fresh smell.Read More
Kirby eats a lot of chicken and red meat. Fish is another healthy option he dearly loves. I happened to catch some catfish on sale but any white fish would work. Kirby laps up the broth but you can omit the water if you want a thicker stew.
Coconut Fish Soup
Cook Time: 35 minutes
Nutrition facts: 272 Calories each, 149 Calories from fat each Total fat: 16.6g or 25% (13.8g saturated fat, 0.0g trans fat)
- 2 lbs catfish nuggets
- 3 chopped small sweet potatoes
- 1 (12 oz) bag Broccoli Slaw (broccoli, carrots, red cabbage)
- 2 cups green peas
- 2 (13.5 oz) cans coconut milk
- 3 cups water
- 1 (5 oz) bag dried mixed berries (cranberries, blueberries, cherries)
- 2 tablespoons coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon ginger
- 1/4 teaspoon ground egg shell
- Using a food processor finely chop the broccoli slaw which will help it cook faster and makes it easier for a dog's digestive system.
- Rinse and dry the fish, deboning if needed, then cut into small pieces.
- In large pot bring coconut milk and water to a slow boil. Add sweet potatoes, broccoli slaw, peas, and dried berries. Add seasonings.
- Simmer over low heat for ten minutes, stirring occasionally.
- Add the fish and let simmer for twenty minutes or until fish and veggies are thoroughly cooked.
- Let cool and serve.
I freeze this soup in two cup plastic containers for up to three months. It should last up to seven days in the refrigerator.
Is your canine companion having a special occasion? A Barkday Party? Furry company coming for a play date? Maybe it's just a glorious summer day worth celebrating? These cute pupcakes are bursting with healthy flavors and antioxidants your dog is craving!
Blueberry Pup Cakes
Calories from fat: 102/51/205
- 2 cups oat flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cups fresh or frozen blueberries
- 3 eggs
- 1/2 cup safflower oil
- 1/2 cup plain yogurt
- In a large bowl mix together all ingredients.
- Bake at 350 degrees for 10 to 15 minutes for mini muffins or 22 - 27 minutes for regular size muffins. Muffins are done when toothpick inserted in center comes out clean.
- Spoon mixture into muffin tins**.
- Remove from oven and let cool completely on a wire rack.
Store individually wrapped in saran wrap in the refrigerator for up to a week. When ready to serve top with frosting.
Frosting (for 12 large, 24 mini, 6 pupcakes)
Calories from fat: 2/1/5
- 1 8-oz package low fat cream cheese
- 1 tablespoon honey
- Let cream cheese come to room temperature.
- Mix thoroughly and frost pup cakes.
**We live near Mississippi State University which means we are in "bulldog country" so it's easy to find just about anything bulldog related. I picked up the silicone muffin pan which makes six 4x4x1 inch paw shaped cakes. You can visit FanPan an online store that caters to the college crowd. You can order 100% FDA approved silicone cake pans, muffin pans and ice cube trays in assorted collegiate shapes and sizes.
This is one of the first canine meals I created and still one of Kirby's favorites! It's also one of the easiest to make - just mix and bake. These muffins are chock full of healthy ingredients and can be frozen for make ahead meals. A batch makes 18 - 20 muffins with each muffin being equal to one meal for Kirby who weighs in at 14 lbs. A smaller pup can eat less and if your dog is larger, you can mix a good quality kibble with it.
Cook Time: 40 minutes
Nutrition facts: 171 Calories, 46 Calories from fat Total fat: 5.1g or 8% (1.5g saturated fat, 0.0g trans fat)
- 1/2 cup cooked brown rice
- 1 1/2 cups instant mashed potatoes or 1 large potato, shredded or finely chopped
- 1 1/2 cups chopped carrots
- 1 lb ground beef
- 3 eggs
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground egg shell
- 1 tablespoon extra light olive oil
- 1/2 cup regular rolled oats
- 1 cup fresh blueberries
- In a large bowl mix together all of the ingredients using your hands to thoroughly blend.
- Spray muffin cups with non stick spray and fill each one with some of the meat mixture patting down to make it firm.
- Bake at 400 degrees for 40 minutes or until surface feels set.
- Cool on a rack 10 minutes or longer.
Refrigerate for up to a week or freeze for up to four months.
I make a batch and then freeze in ziplock freezer bags. K irby can eat one a day so I place one in the refrigerator in the morning, then in the evening I pop it in the microwave for about 15 seconds. I feed it alone or mix it with some kibble.