Recipes

Dog Food Recipes: Cool Treats for Warm Weather

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Lots of fun in the summer sun makes for hot and hungry dogs. Here are two treat recipes that pups are sure to enjoy. Look for organic and / or free range ingredients and you will double the benefits.


Frozen sunrise

An icy pleasure from sunrise to sunset.

ingredients
2 cups of fruit juice (apple works best)
1 mashed and mashed banana
1 cup of fat-free yogurt
1 cup of pureed strawberries

Directions
Mix all ingredients and whisk well. Pour the mixture into small, disposable cups (3-inch paper cups for bathrooms or kitchens work best). Freeze until set (at least four hours). Push up on the bottom of the cup to pull the treat out.

Total Calories: 540; Divide by the number of servings for individual calorie counting.

Jerky Turkey

A gentle treatment for the stomach – grain-free and low in fat.

ingredients
1 pound raw ground turkey (or chicken)
1 tablespoon of extra virgin olive oil
1 teaspoon of finely chopped fresh herbs such as thyme or parsley (optional)

Directions
Preheat the oven to 200 °. Mix all ingredients in a food processor and puree the mixture. Line a jelly roll pan with aluminum foil or parchment paper (this will make cleaning easier) and pour the mixture into it. Spread evenly.

Bake for two hours with the oven door ajar to allow the moisture to escape. Take out of the oven and cut into small portions of individual sizes with a pizza cutter or knife. Put the pieces back in the oven, flip them over, and bake for another hour or two, or until the treats are dry and leathery. Store in an airtight container in the refrigerator.

Total Calories: 794; Divide by the number of treats for the individual calorie count.

Devour Turkey

Turkey is becoming more and more available to consumers. It’s naturally low-fat skinless and only contains one gram of fat per ounce of meat. It’s also a good source of B vitamins, potassium, and zinc. When cooked with the skin, the taste is sealed without adding any additional fat.

From The organic dog biscuit cookbook by Jessica Disbrow Talley and Eric Talley © 2008 Cider Mill Press Book Publishers, LLC.



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