Fido’s Favorite Fare

Recipes to delight your doggie’s dinner
Recipes to delight your doggie’s dinner

In recent years, homemade food for dogs has become a popular alternative to commercial canned or dry varieties. Nonetheless, it is crucial that your canine’s diet is a balanced one. Dogs require protein, based on their age, size and breed. Fiber and carbohydrates are other key components to a balanced meal plan for your pooch.

Always make sure you use the freshest, high-quality ingredients available. Primary protein sources are dark chicken, turkey, lamb, beef or eggs, while carbohydrates might consist of pasta, white or brown rice, sweet potato, barley, peas, corn or oatmeal. Grains and meat should be cooked. Fiber comes from cooked or uncooked vegetables such as carrots, bell peppers, green beans, baby spinach, squash or broccoli.

Never, ever feed your dog chocolate, grapes, raisins, xylitol (sugar substitute), garlic, onions, chives or macadamia nuts. However, feel free to spice up Rover’s vittles with parsley, cayenne pepper, ginger, sage or peanut butter.

For the safety of your four-legged friend, before starting any new food program with your pet, please consult your veterinarian.

Fifi’s Favorite Fritatta

for 15-pound dogs

3 ounces cooked eggs

1 1/3 cups oats

1 tablespoon of spinach

1 to 2 teaspoons vegetable oil

Canine Chicken Casserole

for 30-pound dogs

4 1/2 ounces dark meat cooked chicken

2 cups cooked brown rice

1 1/2 tablespoons squash

2 to 3 teaspoons vegetable oil

Rosemary to taste

Beef Stew for Bruiser

for 60 pound dogs

8 ounces cooked beef

3 1/2 cups potatoes

3 tablespoons carrots

3 to 5 teaspoons vegetable oil

Cayenne pepper to taste

Banana Nutters (Dog Biscuits)

1 banana, peeled and mashed

1 cup oat flour

2/3 cup rolled oats

1/2 cup dried parsley

3 tablespoons peanut butter

1 egg, beaten

Preheat oven to 300°F. In large bowl, mix banana, oat flour, oats, parsley, peanut butter and egg. Roll mixture into 24 balls, using about 1 tablespoon dough for each and flatten. Bake on parchment paper-lined baking sheet for 40 to 45 minutes and until golden brown on bottom. Set aside to let cool completely. Store in an airtight container in the refrigerator.