Sensitive Stomach Kitchen

Ingredients

• 2 boneless, skinless chicken breasts

Method

1. Trim all fat and slice chicken into ⅛-inch strips against the grain. (Freezing for 30 min first makes slicing easier.).
2. Air-fry at 75-80°C (170-180°F) for 90 min, flipping every 20 min.
3. Strips should be fully dry and bend without snapping.
4. Cool fully before storing.

Ingredients

• 1 large sweet potato

Method

1. Wash and slice into ¼-inch strips lengthwise.
2. Air-fry at 120°C (250°F) for 30-35 min, flipping halfway, until leathery and dry to the touch.
3. Cool fully, they crisp as they cool.

Ingredients

• 1/2 cup white rice, uncooked
• 2 cups water
• 150 g boneless, skinless chicken breast

Method

1. Simmer the chicken breast in the water for 20 minutes, then lift it out.
2. Cook the rice in the same cooking water for 20 minutes, until very soft.
3. Shred the chicken finely and stir it back through the rice.
4. Loosen with a little more of the broth, cool fully, and spoon over a meal.

Ingredients

• 150 g fresh chicken livers

Method

1. Rinse and simmer livers in plain water 10 min, until firm.
2. Drain, mince fine, and cool fully.

Ingredients

• 1 chicken breast, skinless & boneless
• 1/4 cup pumpkin puree
• 1 large egg

Method

1. Cook the chicken breast (poached or baked with no seasoning) until fully done. Allow it to cool slightly, then shred or finely chop it.
2. In a blender or food processor, combine the shredded chicken, pumpkin puree, and egg. Blend until you have a smooth, thick mixture.
3. Spoon the mixture into a piping bag and pipe small balls onto a parchment paper lined baking sheet. OR scoop small portions of the mixture and shape them into tiny balls or flatten them slightly into bite-sized pieces. You can also use a small silicone mould for fun shapes.
4. Preheat your oven to 180°C (350°F). Place the treats on a lined baking tray and bake for 15-20 minutes, or until firm and lightly golden.
5. Let the treats cool completely before serving to your cat.

Ingredients

• 2 cups chicken breasts, diced
• 1 cup brown rice
• 1 cup pumpkin chopped into pieces

Method

1. In a large pot, add the brown rice and chicken pieces. Pour in 4 cups of water (enough to fully cook the rice and chicken).
2. Bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce to low heat, cover, and let it simmer for 25 minutes.
4. Add the pumpkin pieces, stir and cover. Continue to cook for 10-15 minutes.
5. Stir occasionally to prevent sticking.
6. Once the rice is soft and the chicken is fully cooked, turn off the heat.
7. Optional : Let it cool slightly, then use a fork to shred the chicken and mash the pumpkin pieces for a softer texture.
8. Allow the food to cool completely before serving to your dog.

Ingredients

• 1 chicken breast, boneless and skinless
• 1 large sweet potato

Method

1. Freeze the chicken breasts for 15-30 minutes to make slicing them thin easier.
2. Peel and cut the sweet potato into long sticks, about ½ inch thick.
3. Slice the chicken into thin strips (about ½ inch wide and 4-5 inches long).
4. Wrap each sweet potato stick with a strip of chicken pressing gently so it sticks.
5. Preheat oven to 250°F (120°C) and line a baking tray with parchment paper.
6. Place the treats on the baking sheet and bake for 2½ to 3 hours, or until the chicken is fully cooked and dry.
7. Cool completely before serving to your dog.
8. Preheat your air fryer to 320°F (160°C).
9. Place the prepared treats in the air fryer basket in a single layer, don’t overcrowd.
10. Air fry for 20-25 minutes, flipping halfway through, until the chicken is cooked and lightly dried.
11. Reduce temperature to 200°F (95°C) and continue air frying for another 30-40 minutes to dehydrate slightly for a chewy texture.
12. Cool completely before serving to your dog.
13. For crispier treats, extend drying time a little longer at low heat.
14. Preheat dehydrator to 160°F (70°C).
15. Prepare the sweet potato sticks and chicken strips as above.
16. Place them evenly on dehydrator trays, making sure they don’t overlap.
17. Dehydrate for 6-8 hours, or until the chicken is fully dry and the sweet potato is firm and leathery.
18. Cool completely before storing or serving.
19. If your dehydrator does not go up to 160°F, you can start at 145°F and extend the drying time until the treats are fully dried.

Ingredients

• 250 g fresh chicken livers

Method

1. Rinse livers and pat dry.
2. Simmer in just enough water to cover, 10-12 min, until firm.
3. Drain, chop fine, and cool fully.

Ingredients

• 12 large eggshellsYou can use any number of eggshells

Method

1. Gently rinse each shell under cool water to remove egg white or yolk residue. Avoid using soap, plain water is fine.
2. Place the eggshells in a small pot and cover with water. Bring to a boil and let them boil for 5-10 minutes. This kills any bacteria like salmonella and softens the membrane, making grinding easier.
3. Drain the shells in a colander. Spread them out on a clean kitchen towel and pat dry.
4. Preheat oven to 200°F (95°C). Spread the shells evenly on a baking sheet in a single layer.
5. Bake for 10-15 minutes, or until completely dry and brittle. Remove and cool.
6. Place dried shells into a coffee grinder, spice grinder, or high-speed blender. Pulse in short bursts until the shells become a very fine powder. The finer the powder, the easier it is for your dog to digest.
7. If needed, sift the powder through a fine mesh sieve and regrind any larger bits.
8. Transfer the powder into a clean, airtight glass jar. Label the jar with the date you made it.
9. Store in a cool, dry place for up to 2 months, or in the fridge for up to 6 months for maximum freshness.

Ingredients

• 2 cups unsalted, onion-free chicken bone broth
• 2 tbsp finely shredded cooked chicken (optional)

Method

1. Stir chicken into broth.
2. Pour into ice cube trays and freeze.

Ingredients

• 1 cup unsalted, onion-free chicken bone broth
• 1 tbsp finely shredded cooked chicken

Method

1. Stir chicken into broth.
2. Pour into small silicone molds.
3. Freeze at least 3 hours.

Ingredients

• 300 g cod fillet, boneless and skinless
• 1/2 cup cooked white rice
• 1/4 cup finely grated carrot
• 1 cup water
• 1 tsp olive oil

Method

1. Check the cod carefully with your fingers and remove any bones you find.
2. Poach the cod in the water for 8 to 10 minutes, until it flakes easily.
3. Lift the fish out, let it cool a little, then flake it into small pieces with a fork.
4. Simmer the grated carrot in the same water for 3 minutes, until soft.
5. Mix the flaked fish, rice, and carrot together with a spoonful of the cooking water.
6. Cool fully, then stir in the olive oil before serving.