BIG SHAGGY MAX

Doggie Recipes

 

Grain-Free Doggie Doughnuts

 

Courtesy of THE YEAR OF COZY by Adrianna Aderme

Ingredients

2 cups chickpea flour

1 teaspoon baking soda

1/2 cup natural creamy peanut butter

     (stir to incorporate any oil on top)

2 tablespoons honey

3 tablespoons melted coconut oil

2 large eggs

1/2 cup water

1 cup shredded apples

     (about 2 apples, peeled)

Truffle

MAKES 1 DOZEN

Directions

  1. Preheat the oven to 325 F. Coat a doughnut pan liberally with cooking spray. In a medium  bowl, whisk together the flour and baking soda. Add the peanut butter, honey, oil, eggs, and water. Mix until completely combined and then fold in the shredded apples.

  2. Divide half the dough among the 6 cavities in the doughnut pan. Transfer to the oven to bake for 10 to 12 minutes, or until the doughnuts are lightly golden brown and spring back when touched.

  3. To remove from the pan, run a butter knife along the inside and outside edges of the doughnuts. Place a wire rack on top of the doughnuts and flip it over, inverting the doughnuts. Repeat the process of spraying the pan, filling it up with the remaining batter, and baking it. Doughnuts will keep for 3 to 5 days when stored in an airtight container at room temperature.

Cleo's Favorite Savory, Super Easy Salmon Crackers

Ingredients

1 large can salmon, (14.75 oz) 

1.5 c uncooked oatmeal (not instant)

2 eggs

Directions

  1. Pour the canned salmon into a bowl. Then add the oatmeal and eggs. 

  2. Stir well and form into a ball.

  3. On a lightly greased baking pan, spread the mixture with your hands so it flattens into a thin cracker thickness

  4. Bake at 350 degrees for 40 minutes. 

 

Your "love pup"  will "eat it up!" 

Cleo

 

Bellissima’s Risotto

By Deborah Davis

 

              Experts say the most important meal of the day is breakfast. The same goes for dogs.

Ingredients

  • 1 pound of organic ground chicken

  • 3 cups of white or brown rice

  • 3 large carrots peeled and cut into small round slices

  • 1/2 cup frozen organic peas

  • 1 large peeled russet potato cut into small cubes

  • 2 tablespoons of organic coconut oil

  • 2 tablespoons of sea salt or kosher salt

  • 1 organic stock-in-a-box 32 ounces

  • 2-3 cups of water added slowly

 

Directions

Over medium heat in a deep saucepan or pot:

  1. melt 2 tablespoons of organic coconut oil

  2. add 1 pound of ground chicken with 2 tablespoons of salt

  3. add rice stirring until incorporated

  4. add vegetables stirring until tender

  5. add 1 stock-in-a-box, 32 ounces, stirring until absorbed

  6. slowly add half cup of water stirring until rice is tender and completely absorbed

Let cool, then measure 2 cups of risotto and pack into a quart zip lock bag and flatten bag to freeze or refrigerate, do same until all cooked food is packed into bags. Then stack in freezer or refrigerator until ready to use. When ready to serve, microwave in a bowl for 1 minute.

By Avery Straus

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