Cranberry Sauce Cookies

Cranberry Sauce Cookies

One half empty jar stared back at me from the refrigerator shelf as I contemplated a new treat for the Kirbster. I figured why not since the ingredients are dog friendly? Why not indeed! They were a huge hit, so much that while taking pictures Kirby and our foster, Jilly Bean, began eating the cookie right out of my hand.  LOLz I just started snapping pics while they greedily chomped away.

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Chicken Liver Meatballs

Chicken Liver Meatballs

Chicken livers are an excellent source of high quality protein and a rich source of Vitamins A, D and virtually all of the B vitamins. They are also relatively inexpensive so stock up and bake these easy meatballs.  I save a lot of time when making meatballs by using a cookie dough scoop.  They may not be perfectly round but Kirby doesn't seem to mind.

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Coconut Fish Soup

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

A flavorful combination

Yields: 12 – 1 cup servings
Prep Time: 30 minutes
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)

Ingredients

  • 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

Directions

  1. 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.
  2. Rinse and dry the fish, deboning if needed, then cut into small pieces.
  3. In large pot bring coconut milk and water to a slow boil. Add sweet potatoes, broccoli slaw, peas, and dried berries. Add seasonings.
  4. Simmer over low heat for ten minutes, stirring occasionally.
  5. Add the fish and let simmer for twenty minutes or until fish and veggies are thoroughly cooked.
  6. Let cool and serve.

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I freeze this soup in two cup plastic containers for up to three months.  It should last up to seven days in the refrigerator.