KIMMIE’S CARROT CAKE Makes: 20cm cake Cooking time: 35 minutes Ingredients 2 cups carrots, puréed 2 large eggs 2 cups whole wheat flour 1 cup unflavoured canned sardines, drained ½ cup sunflower oil ½ cup warm water 2 cups full-fat cream cheese
Nutritional Information: Fat 56% Protein 11% Carbohydrate 33%
Instructions Preheat the oven to 180°C. Coat a 20cm ring pan with non-stick cooking spray. Purée the carrots in a food processor. In a large bowl, beat the eggs, add the carrot, flour, sardines, oil, water and mix well. Pour the batter into the prepared pan and distribute it evenly. Bake for 35 minutes, until golden brown on top. Allow the cake to cool completely in the pan. Once the cake is cooled, ice with cream cheese and garnish with grated carrots. Serve slices to your pooch. Cover any leftover cake with foil and refrigerate for up to three days or freeze for up to three months in an airtight container.
APOLLO’S CHICKEN BOWL Servings: 1-4 (depending on the size of your dog) Cooking time: 50 minutes Ingredients 1 large boneless chicken breast, shredded 2 cups water ½ cup rice, cooked ½ cup carrots, diced ½ cup green beans, sliced ½ cup peas
Nutritional information: Fat 56% Protein 11% Carbohydrate 33%
Instructions Preheat the oven to 180°C. Place the boneless chicken breast on a baking tray and bake for about 30 minutes, or until the chicken is cooked through. Bring 350ml of the water to boil, add rice and cook on a low heat for 45 minutes or until water is fully absorbed. Peel and cube the carrots, slice the green beans. Add the peas, carrots and green beans to the remaining water in the saucepan and boil for 5 minutes. Shred the chicken breast. Place the chicken, rice and vegetables into a dog bowl and mix until combined. Cool to room temperature before serving to your dog.
