Venison Stew

Venison Stew

If you’re lucky enough to know a hunter this hearty meal has a light calorie count yet it’s filling at the same time. I guarantee the aroma will lure the finickiest dog to the kitchen for a nourishing bowl. Slice up some crusty bread for the humans for a complete meal.

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Beef Heart Soup

Beef Heart Soup

Beef heart has been called the poor man's steak (under $3.00 for a 3 lb heart) as it has a burst of extra meaty flavor. Since it’s one of the purest cuts of muscle, it is really dense and tender.  It’s very similar to steak, roasts and ground beef but actually has a higher protein content. 

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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.

Sweet Potato Chews

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Sweet Potato Chews

Another great fall root vegetable is the sweet potato.  They are a powerhouse of nutrition, bursting with beta carotene (vitamin A), high in vitamin C, a good source of fiber,fat-free and cholesterol-free.  In fact, the sweet potato has taken top honors in two surveys of the nutritional benefits of vegetables. When eaten with the skin, it has more fiber than oatmeal. One medium sweet potato, baked with the skin, has about four times the recommended daily allowance (RDA) of Vitamin A and almost half the recommendation for Vitamin C.

These chews are super easy to make.  

Ingredients

  • Sweet potato
  • honey or blackstrap Molasses 

Preparation Instructions

1. Wash the sweet potatos and pat dry.  

2.  Slice as thin as possible.  A Mandolin makes this easy.

3.  Place in zip-lock bag and add flavor of choice.  Mix well in baggie until all the slices are coated and place on dehydrator trays.  

4.  Dehydrate until the chews have the desired texture and dryness you want.  If you don't have a dehydrator just place on a foil lined baking sheet and bake at 250 degrees checking often.

I mixed half the slices with honey and used my dehydrator. 

And I mixed the other half with blackstrap molasses and baked in the oven. 

Kirby's favorite?  Given a choice he went for the blackstrap molasses every time. 

There are so many liquid flavors you can try...chicken stock, liquid smoke, even carob molasses.  I'm not sure how long these chews will last because we had a foster dog when I made them.  Between the two dogs they lasted less than a week.  I would suggest keeping them in an air tight container in the refrigerator.  Watch for any mold and throw out at the first sign.

Sweet Potato Puffs

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Sweet Potato Puffs

Ingredients:

  • 1 small sweet potato
  • 1 medium ripe banana
  • 1/2 cup applesauce
  • 2 cups brown rice flour
  • 1/4 cup flax meal
  • 1 egg

Preparation Instructions

1.  Cook sweet potato in microwave for roughly 3 to 4 minutes to soften.

2.  Cut in half and scoop out the sweet potato.

3.  Mash together sweet potato and banana.

4.  Add remaining ingredients and mix thoroughly. 

5.  Roll into 1 inch balls and place on greased baking sheet.  

6.  Then flatten each ball with your finger.  (If you want to cut out cookie shapes then add more flour to make dough less sticky and easier to work with).  

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7.  Bake at 300 degrees for 30 minutes.  Let cool.

These puffs are soft and chewy.  They will keep a few days in an airtight container in the refrigerator. Watch for mold and throw away at the first sign. 

These soft cookies are packed with good stuff for your dog!