It’s busy times for this chick – filming like mad, opening up & working at the cottage – this year our dock (our big beautiful 10 X 16 dock, boo hoo) was taken away  by the “once in a hundred years” crazy high water level.  So it’s planning and rebuilding among the many other tasks that go along with getting the property ready for the season. The Boys are happy, though, Labs and water, fresh air and freedom! So, I haven’t had much time in the kitchen, but do I have some purrfect recipes from my show, Fido & Wine, to share! We often get viewers writing in asking about recipes for cats, so we did heed the call and Fluffy & Wine came to be. This is a great show (free for now online in Canada) if you want to watch our host Laura make these tuna treats, or our vet expert Dr. Anya showing you how to make a home cooked meal.  And as if that isn’t enough – if you’re interested in feeding raw to your cat – we even have a guest showing us what she whips up for her cat, Casey! Here are the recipes for both the Tasty Tuna Treats and Dr. Anya’s home cooked cat food. Meow.

Ingredients:
½ can tuna
1 cup breadcrumbs
1 egg
TBS catnip

First, preheat your oven to 350. This is so easy – just mix all four ingredients together. Start with ½ a can of tuna. Just break apart the chunks of tuna. Add all of the liquid from the can to it. Next, add in a cup of breadcrumbs. Then one large egg…and finally, the ingredient that makes these so irresistible to cats – CATNIP!  Mix together and form these into a bit of a dough ball using some parchment paper. This is a bit crumbly, so the easiest thing to do is to use the parchment paper to help you form it. Once it’s come together, just roll it out to about a 1/8th to a 1/4 inch thick. Then use your knife to gently cut them into little squares. Simply place on a baking tray (you can leave them on the parchment paper – less mess) and pop these in the oven for 6-10 minutes. You just want them to get a little brown.

Since we aren’t adding preservatives, keep these in the fridge for 3-5 days and you can always freeze some for later if you like.

DR. ANYA YUSCHENKO’S – HOME COOKED RECIPE FOR CATS
Cats are obligate carnivores – they have to have meat. Dr. Anya’s recipe tries to recreate what they would eat in the wild: 75% meat/bone, 25% roughage. Here’s how you do it:

INGREDIENTS:
3 cups meat (includes bone*, some organ. Make sure bone is VERY well ground, and not cooked.)
1 cup mixed sweet potatoes / kale, chopped (switch up veggies: try buying what is in season as a general rule. Make sure you know what NOT to feed your cat – see link below)
1 teaspoon flaxseed
1 gram taurine
1 tablespoon fish oil
1 capsule (or 1 teaspoon) of multivitamin / mineral supplement
*Note: if not including ground in bone, add 500mg calcium per cup of meat instead for calcium (human grade bone meal powder).
Cook meat in on stove top in frying pan at medium to high heat. Don’t use oil – add some water as needed so the meat doesn’t stick or burn. Cook meat for 3-5 minutes. Boil vegetables until soft.
Add cooked cooked meat & vegetables, flaxseed, taurine and fish oil to food processor. Mix until at a consistency that your cat likes – some prefer bigger chunks, some prefer smaller. Let cool, add bone meal powder (if bones have not been ground in). Serve!

NOTES:
Never feed your cat hot food.
Make sure you’re familiar with the foods your cat shouldn’t eat before you cook for them at home.  If you choose to feed your cat bone-in meat, make sure it is EXTREMELY well ground – chunks of bone can be harmful and even fatal to your pet.
It takes time to change your cat’s diet: it doesn’t happen overnight. (Never use the “if he’s hungry enough he’ll eat it” approach.) Change your cat’s diet very gradually to avoid stomach problems. Please speak to your vet if you have any questions before changing your cat’s diet.

THE PET NETWORK’S DO NOT FEED YOUR CAT LIST

xo/J
I’m neither a vet nor an animal nutritionist. This recipe is not meant to replace a proper and balanced diet for your dog. You should speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.

This recipe is super easy, and only 4, count ‘em 4, ingredients! I know my mom would say, geez salmon is expensive for dogs, don’t you think, but hey ma, to buy small packets of these types of treats is super high, you should see how many you get for about 7 bucks! Happy mother’s day by the way to all you awesome moms out there.

INGREDIENTS:
1 cup of cooked salmon (I used two small filets)
1 cup cooked & cooled sweet potato
2 cups of fresh spinach, chopped
1 2/3 cup of buckwheat flour (if you care about grain-free, otherwise use whole wheat or rye flour)
P.S. those are blueberry eyes, not raisins – raisins are a no for dogs.
Simply cook your salmon filets plain (350 for 12 minutes or so) or if you are using canned salmon, you are ahead of the game. You can pre-cook 2 small sweet potatoes in the oven (400 degrees for about 45 minutes) or microwave them for about 10 minutes. Let them cool before using.

In a large mixing bowl, flake in your salmon, then squeeze in the insides of your sweet potatoes. Add the chopped spinach and give her a good mix & mash. Add your flour until you are happy with your dough. It’s a wetter dough, so you will need lots of flour to roll out. I don’t like adding a ton of flour to my treats to make them drier unless I’m really looking for a hard treat. Less is more for our furry friends. Cut into desired shapes or squares.

Bake long and low at 250 for 40 minutes or give ‘er at 350 for 25 minutes.

May the fish be with you.

xo/J

I’m neither a vet nor an animal nutritionist. This recipe is not meant to replace a proper and balanced diet for your dog. You should speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.

The beauty is that you don’t need to be all measure-y here. I had some leftover dark meat from a rotisserie chicken, cooked brown rice, too many Royal Galas, wilting celery and heirloom mini carrots (have you seen these? Me likey!!) and some figs that were super ripe. I tossed it all into the food processor with an egg and added about 2 cups of tapioca flour. This is what the “dough” looks like.  Form dough into your pie shell and bake for 45 minutes to an hour at 350 degrees). “Pre-slice” it with a  knife and sprinkle with dried parsley if you have it. Let cool before serving, and garnish if you are so inclined!

xo/J

I’m neither a vet nor an animal nutritionist. This recipe is not meant to replace a proper and balanced diet for your dog. You should speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.

INGREDIENTS:
Pumpkin Puree (PLAIN)
Applesauce (UNSWEETENED)

Simply mix together a cup or two of the pumpkin and the same amount of applesauce. You can deyhydrate in the oven at it’s lowest temperature (usually 170) for about 8 hours. Most bloggers say to put it on plastic wrap as it won’t melt, I chose parchment paper because I just wasn’t sure about heating plastic – the parchment “cooks” a bit and you have to peel the leather off of it somewhat, but I’m still happy with the results. I cut out pieces of parchment to fit in my dehydrator (I have a cheapie round one) and then spread them with the mixture, thick enough that you don’t see the parchment. (1/8th – 1/4 inch thick) Then I set it to 130 degrees.  Place the trays in the dehydrator and start checking it after 6 hours. I left mine in until it’s really, really dry (at least 10 hours) as I don’t think it’s a good idea to give sticky jerky to a dog.  You don’t want a product that’s going to be sticking to the roof of their mouth or propose any kind of choking hazard.   This leather is a lot like chicken or beef jerky in terms of the hardness/dryness. I ripped mine into the size of pieces I wanted, a more patient person would cut them neatly with clean scissors

BOL!
xo/J

I’m neither a vet nor an animal nutritionist. This recipe is not meant to replace a proper and balanced diet for your dog. You should speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.

Old lady winter, I’m thinking you’ve finally packed your wrinkly butt up.   We’re all trying to slim down for bikini season in this house, and for The Boys that means they’re pretty much grain free these days.  However, I did develop this recipe and I want to share it for those of you who are still enjoying some carb action!    What I love about these bones is that you can make tons  for very little $$$ and with very little effort. Near the end of the winter, I felt so tired and blah, I just wanted to have freezer bags full of treats so I could take a break from the kitchen until I got my mojo back. I’m happy to report that it’s finally looking like spring and I feel lighter all ready!

INGREDIENTS:
2 cups whole wheat flour
1 cup wheat germ
1 1/2 cup plain rolled oats
tbs baking powder
tsp salt
1 cup peanut butter
1/3 cup honey
1/3 cup canola oil
1/2 cup water

Mix together all of the dry ingredients in one big old bowl. I plopped the peanut butter, canola oil, honey and water right into the stand mixer bowl and blended them together. Then I added the dry stuff and mixed until the dough formed.  You could do this without a mixer, by the way.) Add water a bit a tablespoon at a time if you find the dough too dry. Roll out on floured surface to desired thickness. Use a bone cutter or any other shape – or just be lazy, and cut into squares with a butter knife. The dogs aren’t going to judge you. Bake at 350 for 20-25 minutes. I like these to be hard so I turn off the oven and leave them in there for hours or even overnight to get a bit crunchier.

xo/Jen

I’m neither a vet nor an animal nutritionist. This recipe is not meant to replace a proper and balanced diet for your dog. You should speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.

Blue/Purple: Wild blueberry juice (or juice from frozen blueberries).
Orange: Carrot juice
Brown: Peanut Butter
Pink: Juice from frozen raspberries
Yellow: Turmeric
White: Leave it plain of course!

Mix until you are happy with the colour, then spoon into the mold. You can put more than one colour into the slot for a tie-dye effect. Freeze for a couple of hours and Bob’s your uncle.

My Easter celebration is happening this afternoon, can’t wait to eat lots and lots….Happy Easter to y’all!
xo/J

I’m neither a vet nor an animal nutritionist. This recipe is not meant to replace a proper and balanced diet for your dog. You should speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.

This bowl of yum is from our latest episode of Fido & Wine – Healthy Hounds. We filmed the episode with a wonderful team who takes a holistic approach to vet care, so we wanted to share a meal that will warm you from the inside out. To be honest it was hard to tell who loved it more, the crew or the dogs! I have never liked mushy oatmeal, but I tell ya, I’m seriously hooked on this bowl – so that says a lot! I love the texture of steel cut oats, and I think the big draw for me is the contrast between the savory from the stock and the sweet from the fresh berries and honey. Try this meal on Sunday morning for a family brunch or for an easy and healthy week night meal.  A bowl of goodness!

INGREDIENTS:
1 large chicken breast  (or more, dogs are all about the meat!)
1 cup steel cut oats
2 1/4 cups chicken or veg stock.
1 cup of fresh mixed berries – chopped. (black berries, raspberries, strawberries)
1/3 cup raw pumpkin seeds
1 TBS olive oil
1 TBS flax seeds
1/2 TSP cinnamon
1/4 TSP salt
Raw honey to drizzle.

First, Bring 2 1/4 cups of chicken or veg stock to a boil over high heat. Add cup of steel cut oats. Now reduce heat, cover and simmer 20-25 minutes until most of the liquid is absorbed.

Grill/cook your chicken breast as the oats are cooking.

When oats and chicken are cooked, remove from heat; let oats stand covered 5 minutes and let the chicken “rest”. In a large serving bowl, add a TBS of flax seed, 1/3 cup of raw pumpkin seeds, and a TSP of cinnamon. Now (VERY GENTLY!) stir in the berries. Serve it to yourself hot, and let your dog’s meal cool down. Just be sure to drizzle about a TBS of raw honey over each serving

xo/J

Thought I’d share this recipe from last St. Patty’s day because most of you probably haven’t seen it  as I was just getting started on this blog.

ShamBowWow Treats:  I’ve got my Irish on (not up), so I thought it might be fun to make a green treat for My Dog’s Breakfast. I don’t like using food coloring, so I used two of nature’s emerald beauties to naturally color them. Spinach and Peas!! They turned out well, and they actually taste like those roasted pea snacks. The dogs love them (surprise, surprise).

Happy St. Patty’s day and I leave you with my favourite Irish saying:

“Don’t give cherries to pigs or advice to fools.”

INGREDIENTS:
1 cup of whole wheat flour
I cup of cooked peas (from frozen, they’re greener than the canned ones)
1 cup of spinach
1/4 cup canola oil
1 egg
tsp sea salt

Optional – 1 additional egg for egg wash to make them glossy.

Preheat oven to 350 degrees.

In a big bowl, add the cup of flour and tsp of sea salt.

Now, puree a cup of peas and a cup of spinach with the canola oil. If you don’t have a power tool – get one. Ok, if you don’t, just mash your peas and chop chop chop that spinach like a chump. Er, champ!

Add the green mixture to the flour, and crack in your egg on top. Blend together until dough forms – it will be a damp dough. Now, I like to wrap in parchment paper and put in the fridge to chill for about 20 minutes, but you don’t have to.

Look at how beautiful this emerald dough is!!

Now, sprinkle dough with flour and roll out to about a 1/4 to 1/2 inch thick. You don’t want them too thin or they will turn brown on the edges in the oven. Use your shamrock cookie cutter to cut out your shapes, or use your wily ways with a knife to make them look like a shamrock. OR…you can make circles or squares, they’re still gonna be green and be festive for St. Patty’s day.

*Optional – lightly beat an egg and brush it on top of the treats to make them glossy. You don’t have to do the egg wash, they’ll still look great without it.

Bake in the oven for 20 minutes at 350 degrees.

“Sláinte!” (Cheers!)

xo/J

I’m neither a vet nor an animal nutritionist. This recipe is not meant to replace a proper and balanced diet for your dog. You should speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.

A healthy diet of whole foods keeps The Boys’ breath fresher than kibble would, but who among us doesn’t get some dog breath now and then? Greens are the key to getting some fresh breath happening from the inside out. I bought a NutriBullet (loves it!) and I’ve been experimenting with smoothies, so I’ve always got lots of greens in my fridge. Peppermint and Parsley by the Pound, the Perfect P’s for Puppy breath.

I developed a recipe for both a gluten-free version, and a wheat variety. The GF ones are greener, but both are great treats.

INGREDIENTS – GLUTEN FREE PUPPERMINTS
2 1/2 cups All Purpose Gluten Free Flour
1 cup parsley
1 cup kale
1/2 cup mint
1/2 cup water
1/3 cup canola oil
1 TBS honey
1TSP salt

INGREDIENTS – WHEAT PUPPERMINTS
2 cups whole wheat flour
1 cup wheat germ
1 cup parsley
1/2 cup kale
1/2 cup mint
1/2 cup water
1/2 cup canola oil
1 TBS honey
1 tsp salt

Whiz your parsley, mint, kale and water in your blender or whatever you have that will do the trick. Add to large mixing bowl. Add the canola oil, honey, salt and stir. Then slowly add the dry ingredients and mix together, then knead a little bit until dough ball forms. Some flour mixtures make this a bit more crumbly, just add small amounts of water until you’re happy with the texture. This should be a moist dough so you will need to sprinkle a good amount of gf flour to roll out. Roll out dough to about 1/4″ to 1/2″ thickness. I used a (proper measuring) teaspoon to make them round. After you make the cut out, you can just smoosh them into the teaspoon if you want make them rounder on the top (like you see in the picture).

Bake at 250 degrees for 30-40 minutes. I like to cook them at a low temp because I find that natural colours stay stronger this way.

This recipe is for the green ones, but if you want to go that extra crazy dog lady mile and make ones that look like peppermints, just line up strips of a light colored dog treat with the green ones, cut out with the measuring teaspoon, and then kinda schmear them together in the tablespoon.

Cheers to better breath!
xo/J

I’m neither a vet nor an animal nutritionist. This recipe is not meant to replace a proper and balanced diet for your dog. You should speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.

The picture of my dog’s bowl represents an entire day of food for one large lab. The beef chunk, beef meatballs, ground chicken with bone, and variety of gently cooked veggies would be divided into a breakfast and dinner feeding, then a cube each (I switch them up between offal and tripe, generally) gets fed to both dogs (in the backyard) at 7pm, I call this their “sub” as in substantial snack.  I change up the meats often, and of course, there are lots of my healthy home made treats given out during the day, which aren’t raw but are often grain-free.

Myths and naysayers abound when it comes to feeding raw, but I don’t believe the negative press for one minute.  Lori of Heronview Raw & Natural does a much better job of explaining to our host, Laura than I ever could. Lori is my own supplier, she really knows her stuff – and dare I say “she knows more than the internet” – for reals!

CLICK ON THIS LINK TO WATCH THIS EPISODE!

xo/J

P.S. Guess what Lori is so proudly holding in this picture I love your sense of humor, Lori!!

I’m neither a vet nor an animal nutritionist. This recipe is not meant to replace a proper and balanced diet for your dog. You should speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.