Vegetarian Multi Grain Dog Food Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place carrots, apples, and water into a pot. Bring to a boil; cover, reduce heat to low, and simmer until soft, 10 to 15 minutes.
• Crack eggs and whisk together in a bowl; place eggshells onto a baking sheet.
• Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
• Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
• Place ground chicken, chicken livers, eggs, ground eggshells, and sunflower oil into a large skillet. Heat over medium heat, mixing occasionally, until ground chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
• Place spinach on top of meat mixture in the skillet and cover with a lid to steam until soft, about 5 minutes.
• Mash softened carrots and apples using a potato masher and add to meat mixture; mix together.

Steps:

• Add the ground chuck, beef liver, and chicken liver to a large stock pot and begin to cook on the stove over medium to high heat, stirring intermittently.
• Once the meat is mostly cooked, add the spinach garlic, rosemary and salt.
• Add water as needed to keep it easy enough to stir and cook for another 10 minutes or until everything is thoroughly cooked.
• Remove from the heat and allow to cool slightly.
• Use an immersion blender [or a food processor] to break everything down.
• It may seem kind of thin or soupy but, it will firm up as it cools.
• Cool, in the refrigerator, overnight.
• Portion out as you like, using sandwich bags and freeze all but three portions.
• Pull out another three once you use your last thawed portion and put into the refrigerator.
• I feed my dog twice per day, I use about a half of a cup to three-quarters of a cup mixed with 2 cups of dry food. Talk to your vet though.
• I also use frozen broccoli instead of spinach occasionally, depending on what I have inches Never add onion.

Steps:

• Wash and trim ends of carrots. Peeling is unnecessary if using organic ones. Cut into small enough pieces to chop in a food processor and set aside. Chop apples, green beans, blueberries, and spinach in the food processor and set aside.
• Heat 1 tablespoon olive oil and 1 tablespoon coconut oil in a large (at least 10-quart) stockpot and saute carrots until softened, about 5 minutes. Add apples, green beans, blueberries, and spinach and cook over low heat, stirring occasionally, until cooked through, 5 to 10 minutes.
• Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon coconut oil a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add to stockpot. Add pumpkin puree, remaining olive oil and coconut oil and mix everything until well combined. Cover and allow to cool.
• Refrigerate for 8 hours, or overnight. Divide desired portions into resealable plastic bags, removing as much air as possible, and freeze until needed.

Steps:

• Preheat oven to 375°F.
• In a bowl, combine the beef and broth.
• Add the mashed black beans and cottage cheese and mix well.
• Place mixture into a casserole and bake for 45 minutes.
• Allow mixture to cool.

Steps:

• Melt chocolate chips, peanut butter and butter in a large sauce pan.
• Add cereal and stir till coated.
• Put powdered sugar in a brown paper bag.
• Pour in cereal and shake well, till coated with sugar.
• Enjoy!

Steps:

• Cook all 3 ground meats together in larger 6 quart dutch oven.
• Add rice, chicken broth and water. Cook on medium heat for 30 minutes.
• Add potatoes and carrots, and slightly beaten eggs. Cook for an additional 20 - 30 minutes.
• After cooking, put mixture into storage containers. This freezes very well.

Steps:

• Place ground beef into a large 12 quart stockpot and brown beef, breaking it up as it cooks.
• Pour dried beans into the stockpot, right over the brown ground beef. Fill pot to within 4 inches from the top of the pot. Turn up heat and bring the water to a boil. Boil the beef/bean mixture for two minutes and then turn off the heat, stir, cover and let the beans sit for 1 hour to soften slightly.
• Return the beans to a boil and boil gently for 1/2 of an hour until the beans are cook through and soft enough to eat.
• Add the broth and rice to the bean mixture, stir, cover and let simmer for another 1/2 of an hour or until rice is done.
• Turn off the heat and add the 2 lbs of frozen vegetables and the canola oil, stirring thoroughly mix the ingredients.
• Break the eggs into the stockpot and stir them down into the rice and beans. The heat will cook the eggs and stirring them will break the eggs into threads throughout the mixture.
• Add diced apples and stir to distribute through the mixture.
• Let the mixture cool down (stirring occasionally to aid in cooling) and then pack into containers refrigerate (or if freezing, only fill 2/3 full to allow for expansion).
• *I like to sprinkle brewers yeast over the top of each serving and I also push a fish oil capsule down into each bowl full. I generally add 1 t. brewers yeast per 20 lbs of my dogs weight. They are both very good supplements for the dogs and they usually love the taste of both!

Steps:

• Soak bulgur wheat in one cup boiling water and let expand while you prepare other ingredients.
• Combine all ingredients in a large bowl and mix well.
• Spread flat on large cookie sheets and bake at 350 degrees Fahrenheit for 45 minutes. Break into kibble when cooled.