Dog Food Recipes: Cool Treats for Warm Weather
Lots of fun in the summer sun makes for hot and hungry dogs. Here are two treat recipes that are sure to be pup-pleasers. Look for organic and/or free-range ingredients and you’ll double the benefit.
An icy treat to be enjoyed from sunrise to sunset.
2 cups fruit juice (apple works best)
1 mashed and puréed banana
1 cup plain non-fat yogurt
1 cup puréed strawberries
Combine all ingredients and whisk thoroughly. Pour mixture into small disposable cups (three-inch bathroom or kitchen paper cups work best). Freeze until solid (at least four hours). To pop out the treat, push up on the bottom of the cup.
Total calories: 540; divide by the number of servings for individual calorie count.
A gentle-on-the-tummy treat—grain-free and low in fat.
1 pound raw ground turkey (or chicken)
1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh herbs such as thyme or parsley (optional)
Preheat oven to 200°. Combine all ingredients in a food processor and purée the mixture. Line a jelly roll pan with aluminum foil or parchment paper (it makes clean-up easier) and pour the mixture into it. Spread evenly.
Bake two hours with the oven door slightly ajar to allow the moisture to escape. Remove from oven and, using a pizza cutter or knife, cut into small, individual-sized portions. Place pieces back in the oven, flipped over, and bake an additional one to two hours, 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 individual calorie count.
Gobbling Up Turkey
Turkey is becoming more and more available to consumers. It is naturally low in fat without the skin, containing only one gram of fat per ounce of flesh. It is also a good source of B vitamins, potassium and zinc. Cooked with the skin on, the flavor is sealed in without adding additional fat.
From The Organic Dog Biscuit Cookbook by Jessica Disbrow Talley and Eric Talley © 2008 by Cider Mill Press Book Publishers, LLC.
This article first appeared in The Bark, Issue 49, Jul/Aug 2008