DIY Cost Effective Doggy Eats for Health and Sustainability

DIY Cost Effective Doggy Eats for Health and Sustainability
Photo Attribution: 
Pad Thai and Paper Cuts

It is common knowledge that vitamins and minerals are as important for dogs as they are for humans, but did you know that you don’t have to pay for expensive supplements on top of expensive pre-packaged dog food?  You can save money, enhance your pup’s health and make eco-conscious choices by following a few DIY tips for delicious gourmet meals your dog will love.

You won’t see many dogs eating a salad or munching on green leafy vegetables such as kale, spinach, cabbage, or lettuce; however, these foods are chock full of plant-based protein, anti-oxidants, iron, calcium, folic acid, and vitamins C and K.  These nutrients can help prevent age-related cataracts and combat the free-radicals and carcinogens we are all exposed to.

Carrots and pumpkin make a great low-calorie addition to recipes, and provide your dog with eyesight-enhancing Beta Carotene and Vitamin A as well as other essential nutrients like Thiamin, Niacin, Vitamin B6, Calcium, Iron, Magnesium and Phosphorous.

How do you get a dog to eat a salad?  Well, it takes a little work on your part, but the process can be fun and fulfilling.  It doesn’t take much of these ingredients to provide your dog with the extra vitamins they need, and the flavours are easily masked by other ingredients – which brings us to this month’s Bee Green Dog Food Recipe!

Doggy Dinner Delish

1 lb ground chicken or turkey
½ cup long or short grain white rice (not quick-cook rice as it is low in nutrients and not brown rice as it can cause diarrhea)
½ cup oatmeal
1 tbs flour
½ cup finely shredded spinach
½ cup finely diced carrot
2 cups cold water
1 cup chicken stock or broth
Olive oil

Heat a small amount of oil in a saucepan over medium heat.  Add the meat and stir-fry until evenly cooked, breaking up with a utensil as necessary.  Add the spinach, carrots, oatmeal, rice and 2 cups of cold water.  Bring to a gentle boil, then reduce heat and simmer mixture until rice is very tender and oatmeal is swollen, about 25 minutes.

Whisk the chicken stock and the flour in a separate container until no lumps remain.  Add to saucepan with rest of ingredients and blend well.  Continue to simmer mixture until much of the water has been absorbed.  Remove from heat and let cool completely before serving.   Spoon the mixture into a sealable, air-tight food container.

Store unused portions in the fridge for up to 3 days or store in the freezer for up to 2 weeks. Bon appetite!