Whether your pooch suffers from allergies or you're just looking for a healthy treat, these tasty recipes will get tow paws up.
Home Cooking for your dog by Christine Filardi Stewart, Tabori & Chang
Any pet parent will tell you that their dog is just as much a part of the family as any two-legged member - which means they're just as concerned about their health. Making smart choices about what is and isn't in your pet's dish is one of the best ways to keep our best friend healthy. Lucky you can still spoil your pup with a tasty snack without sacrificing heir health.
Instead of giving into beggars with table scraps and processed treats, whip up one of these desserts from Home Cooking for Your Dog: 75 Holistic Recipes for a Healthier Dog. Designed with dogs' nutritional needs in mind, they are full of delicious flavor and made with healthy ingredients ou can easily find in the grocery store.
Ruby's Red Velvet Cake
Ingredients:
3 Medium Red Beets
1/2 cup carob powder
1/2 cup hot water
2 cups whole wheat flour
1/2 cup sunflower seed oil
2 large eggs
1 5oz can of tuna in water drained
2 cups low-fat Greek Yogurt
Preheat the oven to 350 coat an 8x8 baking pan with nonstick cooking spray.
Place the beets in a small saucepan with enough water to cover. Bring the water to a boil and cook for about 45 minutes, or until the beets are tender. Set aside to cool. Once cooled peel then dice the beets. Puree the diced beets in a food processor. Set aside. You should have about 2 cups of beet puree.
In a large bowl, combine the carob powder and hot water and stir until smooth. Add the beet puree, flour, oil, tuna, and eggs and mix well.
Pour the batter into the prepared pan and distribute it evenly. Bake for 40 min. until golden brown on top. Allow the cake to cool completely in the pan about 30 min before serving. Once cooled ice the top with yogurt. Cut pieces about 2 inches square, then break up a piece in your dog's bowl and serve. Cover the left overs with foil and refrigerate for up to 3 days or freeze for up to 3 months.
Paco's Peanut Butter Cups
Ingredients
2 large eggs
2 cups quick cooking oats
1 cup shredded part skim mozzarella cheese
1/2 cup creamy peanut btter
1/4 cup hot water
Preheat oven to 325F. Add the oats, mozzerella, peanut butter and water and mix well. Drop rounded tablespoons of dough onto the prepared baking sheet about 1/2 inches apart from each other. Spray or line a second baking sheet if you run our of room on the first. Bake them for 15-18 min. until slightly hardened. Allow the treats to cool on the baking sheet for 30 min before serving. Refrigerate them in an airtight container for up to 3 days or freeze for up to 3 months.
Bacon and Cream Cheese Muffins
Ingredients:
8 oz turkey bacon
2 cups whole wheat flour
1 tbsp baking powder
1 cup light coconut milk
1/4 cup sunflower seed oil
2 lg eggs beaten
3/4 cup cream cheese at room temperature
Preheat the oven to 400F. Line a 12 cup muffin tin with paper liners and coat each one with nonstick cooking spray.
Place the turkey bacon in a food processor and pulse to roughly chop it.
In a large bowl combine the flour and baking powder and mix well. Add the bacon coconut milk oil and eggs and mix well.
Fill each muffin cup almost tot he top with batter. Bake them for 25-30 min until golden brown on top. Allow muffins to cool for 30 min before serving. Once cooled ice each moving with 1 tbsp of the cream cheese. Cover the leftovers with foil and refrigerate them for up to 3 days or freeze for up to 3 months.
