Dog Starter Meals

Ingredients

• 35 oz ground beef
• 5 oz beef liver
• 8 oz chicken giblets
• 8 oz quinoa
• 11 oz carrots grated
• 5 oz zucchini grated
• 3 oz apple grated
• 5 oz hemp hearts

Method

1. Place the cup of quinoa in a saucepan with the 2 cups water. Cover and bring to the boil. Simmer for 15 minutes until the water has been absorbed.
2. Heat the coconut oil in a large skillet or pan on a medium heat. Cook the ground beef for 10-12 minutes, stirring to ensure that it is tho roughly cooked.
3. Remove the cooked beef from the pan and add the shredded zucchini and carrots. Cook them for 5 minutes until soft.
4. Add the beef liver and chicken giblets to a large saucepan and cover with water. Bring to the boil, cover and simmer for 20 - 25 minutes.
5. Drain the water from the pan and chop the liver and giblets into bite sized pieces.
6. In a large mixing bowl, add the quinoa, beef, liver, giblets, vegetables and add the grated apple and hemp hearts. Mix well and serve.

Ingredients

• 250 g lean ground beef
• 150 g cooked salmon, deboned and flaked
• 1 cup cooked white rice
• ½ cup grated zucchini
• 1 tsp fish oil (optional)

Method

1. Brown the beef in a dry pan and drain.
2. Stir in salmon, rice, and zucchini until just warm.
3. Drizzle with fish oil and cool fully.

Ingredients

• 1 lb lean ground beef
• 6 oz fresh salmon fillet
• 1 oz beef liver, chopped
• 2 oz zucchini, chopped
• 2 oz pumpkin, diced
• 2 oz green beans, chopped
• 1 tablespoon coconut oil

Method

1. In a large pan, heat the coconut oil over medium heat. Add the ground beef and cook until browned.
2. Add the salmon and cook until fully opaque and flaky.
3. Stir in the chopped liver and cook for another 2-3 minutes.
4. Add chopped zucchini, green beans, and pumpkin chunks. Cover and simmer for 10 minutes until veggies are soft.
5. Let the mixture cool, then portion into meals depending on your dog’s weight and dietary needs.

Ingredients

• 1 lbs tewing beef chunks
• 1 oz beef liver, cut into small chunks
• 2 tablespoons coconut oil
• 5 oz sweet potato, peeled and diced
• 2 oz carrots, peeled and diced
• 1 oz broccoli, finely chopped
• 2 cup swater
• 1 large egg, including egg shell
• 1/4 teaspoon turmeric with a pinch of black pepper
• 1/4 teaspoon dried rosemary

Method

1. In a large saucepan or pot, heat the coconut oil on a medium heat and brown the ground beef. Once almost fully cooked, add chopped liver and continue cooking until liver is fully browned.
2. Add the chopped vegetables, turmeric with black pepper, dried rosemary the meat mixture. Crack in the egg and stir well, crushing the eggshell. Stir in the turmeric and rosemary.
3. Add the water and bring to the boil. Cover and simmer for 20 minutes.
4. Let it cool completely before serving to your dog. Store leftovers in airtight containers in the fridge or freezer.

Ingredients

• 400 g boneless, skinless chicken breast
• 4 cups cauliflower florets
• 1 cup water
• 1/2 cup green peas

Method

1. Poach the chicken breast in the water for about 18 minutes, until cooked through.
2. Steam the cauliflower for 10 minutes, until soft enough to mash.
3. Mash the cauliflower with a little of the poaching liquid.
4. Chop the chicken small, fold it through the mash with the peas, and cool before serving.

Ingredients

• 15 oz chicken breasts, boneless, skinless
• 10 oz salmon fillets
• 2 oz chicken livers
• 3 oz sweet potatoes, cut into small pieces
• 3 oz carrots, cut into small pieces
• 2 oz green beans, finely chopped
• 3 oz pumpkin puree, plain, no spices
• 3 cups water or dog friendly bone broth
• 1 teaspoon Fresh dill, chopped
• 1 teaspoon Sea Kelp
• 1 teaspoon Turmeric with a pinch of ground black pepper
• 1 tablespoon Ground flaxseed
• 1 tablespoon coconut oil or olive oil

Method

1. Grease the slow cooker with the coconut oil.
2. Place the chicken breasts, salmon fillets and chicken livers at the bottom of the slow cooker.
3. Add the vegetables and seasonings and pour in 3 cups of water or low-sodium, dog-safe broth.
4. Sprinkle in dill, kelp, turmeric, and a pinch of black pepper.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the meat is cooked through and vegetables are soft.
6. Remove the food from heat and allow it to cool slightly.
7. Shred or break apart the chicken and salmon.
8. Stir in ground eggshell powder for calcium once the mixture is fully cooled.
9. Serve to wagging tails.

Ingredients

• 2 chicken breasts, skinless and boneless
• 1/2 teaspoon turmeric
• 1/2 cup brown rice
• 1 cup sweet potato, cut into chunks
• 1/2 cup sliced apple, peeled, pips and core removed

Method

1. Add the chicken, sweet potato, rice and turmeric to a medium saucepan and cover with water. Bring to the boil, place the lid on the pan and simmer for 20-25 minutes until cooked.
2. Drain any excess liquid and let sit for 10 minutes to cool. Using a fork, shred the cooked chicken.
3. Serve the dinner topped with chopped apple. Add a sprig of parsley if you have it to hand.

Ingredients

• 1 lb ground chicken
• 3 oz chicken livers
• 3 oz green beans, finely chopped
• 1 oz shiitake mushrooms, chopped
• 2 oz broccoli, chopped
• 1 large egg
• 1 tablespoon coconut oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1 oz cranberriesor blueberries

Method

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the ground chicken and chicken livers. Cook until fully browned, breaking up the chicken with a spoon.
3. Add the green beans, broccoli, and shiitake mushrooms to the skillet. Sauté for 5-7 minutes until softened.
4. Push the mixture to one side of the skillet and pour in the beaten egg. Cook until scrambled, then mix it into the protein and veggies.
5. Stir in the ginger and turmeric, ensuring everything is well combined.
6. Mix in the cranberries and cook for another 2-3 minutes until they are slightly softened.
7. Allow the mixture to cool completely before serving. Divide into portions based on your dog's size and caloric needs.

Ingredients

• 20 oz chicken livers
• 2 carrots, peeled and chopped into small pieces
• 2 sweet potatoes, peeled and chopped into small pieces
• 2 cups water
• 2 cups brown rice, cooked

Method

1. Wash the chicken livers in water to remove the debris.
2. Heat the coconut oil in a medium sauce on a medium heat and lightly sear the livers.
3. Pour in one cup of the water and bring to the boil. Cover and simmer for 5 minutes until cooked through.
4. Add the chopped carrots and sweet potatoes and the remaining water and cook for 15 minutes until the vegetable are slightly soft.
5. Stir in the cooked rice and allow to cool to warm before serving.

Ingredients

• 1 lb lean ground chicken
• 1 large egg
• 1/2 cup finely chopped green beans
• 1/2 cup grated zucchini
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons ground flaxseed
• 1/4 cup chopped blueberries

Method

1. Preheat the oven to 180°C (350°F) and line a small loaf tin (8 x 4 inch (20 x 10 cm) ) with parchment paper.
2. In a large bowl, add the ground chicken, egg, chopped green beans, grated zucchini, chopped red pepper, ground flaxseed, and finely chopped blueberries.
3. Mix tho roughly using a spoon or your hands until everything is evenly incorporated.
4. Transfer to the loaf tin and press the mixture down firmly so it bakes evenly.
5. Bake for 40-45 minutes, or until the meatloaf is fully cooked through and the top feels firm.
6. Cool completely before slicing. Cooling helps the loaf firm up and makes it easier to cut into portions.
7. Serve in appropriate portions and store the rest in the fridge or freezer.