2 Homemade Cooked Meals
CONTENTS foreword by dr. geltman introduction the animal rescue initiative
the detox process it’s not all or nothing basic feeding guidelines simple starter recipes pup-friendly pies and quiches casseroles fishcakes burgers bad to the bone stew monday-friday meals
3 The Raw Diet
intro to the raw food diet
1 A Healthy Dog Diet
the problem with commercial pet food How to Read a Dog Food Label
a holistic dog lifestyle Holistic Vets Nutrition and Behavior Addressing Allergies
the basics of a homemade diet Essential Nutrients Portions and Ratios Organic versus Non-Organic Foods Your Dog Should Not Eat The Importance of Rotating Your Dog’s Meals
creating your canine kitchen Tips and Short Cuts on Prepping, Cooking, and Storage
Common Misconceptions
4-week transition chart raw recipes Chicken Turkey Lamb Beef
4 Tasty Treats
cookie and treat recipes
5 Special Recipes
no bake recipes birthday cakes and cupcakes holiday cookies muffins kong pastes
Monday Mash
Taco Tuesday
Yields 10 1-cup servings
Yields 4 tacos (serving size is 2 tacos for a 50 pound dog)
Even dogs can get a case of the Monday blues every once in a while! This recipe is chock full of vitamin-rich ingredients that will give your dog a nice boost of energy to start the week off right. I give this to my 13-year-old shepherd mix Maddy, who has been on a cooked and raw diet for the 12 years I’ve had her. She always gobbles this right up.
In this recipe, I use stone ground yellow corn for the taco shells, but you can also use a whole wheat pita. A small amount of corn grains— where the whole kernel is ground down into dough—is perfectly fine to give your dog; it’s when a dog’s diet is comprised mostly of fillers and by-products that his health can become compromised. If your dog finds eating the taco or pita challenging, break it up in his bowl.
1½ cup garbanzo bean flour 1 cup hot water 1½ pounds mashed red potatoes 1¼ cups chicken broth
8 oz. peas 8 oz. broccoli florets 6 hard-boiled eggs, shells on 2 pounds raw ground beef
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In a large mixing bowl, combine garbanzo bean flour and hot water. Mix until the flour is smooth. Add 1½ cups mashed red potatoes and 1¼ cup chicken broth to flour mixture, mix well, and set aside.
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In a food processor, puree 8 oz. of peas and 8 oz. of broccoli florets and set aside. Then process the hard-boiled eggs and set aside.
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1½ lbs. ground turkey 4 stone ground yellow corn taco shells ¼ cup pureed celery 1 cup plain Greek yogurt
2 tbs. chopped raw chicken livers 1,000 mg bone meal Supplement 4 tbs. raw, unfiltered apple cider vinegar
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In a frying pan, cook the ground turkey until it’s browned. Prepare the taco shell according to package directions. Fill each taco with ½ cup of ground turkey, 1 tablespoon of pureed celery, 1 tablespoons of plain Greek yogurt, and ½ tablespoon of chicken livers. Top with the bone meal supplement and 1 tablespoon of the apple cider vinegar.
Coat an 8½-by-13 inch baking dish with a non-stick cooking spray. Pour half of the mashed potato mixture into the baking dish and spread out evenly using a spatula. Layer the raw ground beef on top of mashed potato mixture, spreading out evenly. Then layer the mixed vegetables on top of beef, and spread the chopped eggs on top of vegetables. Cover eggs with remaining potato mixture. Cover dish with aluminum foil and bake at 375 degree for 30 minutes. Let cool completely then refrigerate for 1 hour before serving.
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Salmon Bake
Makes 6 to 8 servings for a 50-pound dog Salmon is an excellent source of omega-3 fatty acids and protein. It also helps improve a dog’s coat, maintain heart health, and provides a great energy boost. It’s very important to make sure it’s cooked thoroughly, as serving undercooked salmon can cause serious illness in dogs. You’ll also want to make sure that the salmon doesn’t have any bones in it before adding it to this recipe. While you can use canned salmon for this recipe, fresh is always a healthier option because the canned salmon may contain preservatives and additives. 1 pound of raw salmon 1 tablespoon extra-virgin olive oil 1 pound frozen chopped spinach 2 cups uncooked brown rice 1 large egg
3 tablespoons canned pure pumpkin 2 (15-ounce) cans jack mackerel, drained ¼ cup wheat germ
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Preheat the oven to 375°F. Coat the bottom of a 9-by-13-inch casserole dish with nonstick cooking spray. By hand or in a food processor, chop the salmon into small, bite-size pieces and set them aside. Use a fork to comb through it and find and pick out any bones. In a large sauté pan, heat the oil over medium-low heat. Add the spinach and cook until it is completely defrosted. Drain it well and set aside. Prepare the rice as directed on the package. Set the cooked rice aside. You should have about 4 cups of cooked rice.
In a large bowl, combine the rice, egg, and pumpkin. Set them aside. In a separate bowl, mix together the mackerel and salmon and set them aside.
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chapter 2
Cesar’s Favorite Chicken Liver Treats About 20 cookies
Garbanzo bean flour is a great gluten- and grain-free alternative to regular white flour and it adds a sweet rich flavor to many dishes. Some dogs develop allergies to cereal grains so I tend to avoid cooking with them. ¼ cup chicken liver 2 eggs 1½ cups garbanzo bean flour 1 cup peanut butter
1 cup canned pumpkin ¼ teaspoon cinnamon ½ cup water
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F inely chop the chicken liver in a food processor and set aside. Beat the eggs in a large mixing bowl and add the chopped liver and the remaining ingredients and mix until a dough forms. Add additional water if the dough is too dry.
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Place parchment paper on cookie sheet and drop rounded tablespoons of dough on cookie sheet. Bake in oven at 350 degrees for 20-25 minutes, flipping once halfway through baking. Allow to cool for 30 minutes. Refrigerate once cooled.
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Turkey, Mashed Potatoes, and Green Beans
Turkey, Couscous, and Kale
Makes 4 servings for a TK-pound dog
3 medium red potatoes, diced 1¼ cups fresh green beans 2 pounds ground turkey
Makes 4 servings for a xx-pound dog
¼ cup (2 ounces) chopped chicken gizzards ¼ cup flaxseed meal
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In a medium pot, cover the potatoes with water and bring them to a boil. Cook them until they are soft when pierced with the tip of a knife. Drain them and mash well in the pot. You should have about 2 cups of mashed potatoes.
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Puree the green beans in a food processor. You should have about 1 cup of green bean puree.
xx cups uncooked couscous 2 cups chopped kale 2 pounds ground turkey
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Prepare the couscous as directed on the package. Set it aside to cool. You should have about 2 cups of cooked couscous. Fill a large saucepan with 1 inch of water and place a vegetable steamer inside the pot. Place the kale in the steamer. Bring the water to a boil and steam the kale until bright green and wilted. Remove the steamer basket. Place the kale in a bowl and set aside to cool. You should have about 1 cup of steamed kale.
To make one serving: 1¹⁄₃ cup raw ground turkey ½ cup mashed potatoes ¼ cup pureed green beans
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To make one serving:
1 tablespoon raw chicken gizzards 1 tablespoon flaxseed meal
I n your dog’s bowl, combine the turkey, potatoes, green beans, gizzards, and flaxseed. Mix well to combine. Refrigerate any leftovers in an airtight container for up to 3 days.
¼ cup plain yogurt ¼ cup (2 ounces) chopped beef heart
1¹⁄₃ cup raw ground turkey ½ cup cooked couscous ¼ cup steamed kale
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1 tablespoon plain yogurt 1 tablespoon raw beef heart
In your dog’s bowl, combine the turkey, couscous, kale, yogurt, and beef heart. Mix well to combine. Refrigerate any leftovers in an airtight container for up to 3 days.
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Potluck Polenta Yields 10 1-cup servings
I call this recipe “potluck” polenta because you can easily substitute any two vegetables you have on-hand to replace the squash and kale. I add pumpkin to many recipes and would not recommend substituting it with another vegetable. Not only is it a great source of Vitamin A, magnesium, and potassium, but it also helps to ease an upset stomach. When transitioning your pet off of a commercial diet to a raw or cooked diet, there is a period of detoxification that occurs and I find that adding pumpkin to the meals really helps ease the transition. ½ ½ cup steamed kale ½ cup raw yellow squash 15 oz. canned Jack Mackerel
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2 pounds cooked polenta 2 pounds raw ground beef ½ cup canned pumpkin
S team the kale, then puree in a food processor and set aside. Puree the yellow squash in a food processor and set aside as well. Drain the canned Jack Mackerel and set aside.
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Cover the bottom of an 8½-by-13-inch casserole or baking dish with non-stick cooking spray. Divide the polenta in half and use 1 pound to create your first layer on the bottom of the dish. Using a spatula spread out evenly and cover the entire bottom.
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Layer the raw ground beef on top of the polenta. Create your next layer by adding pumpkin, kale, and purred yellow squash on top of the beef and spread out evenly. Layer the remaining polenta on top of the mackerel, cover with aluminum foil, and bake at 350° for 25 minutes. Cool completely before serving.
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