Cat Safe Recipes
Cats love their meat; after all meat is what the big cats in the jungle live on. So cats need more protein than dogs. A rule of thumb is: at least half meat, eggs, or dairy products and half grains and vegetables.
Avoid vegetable oil, corn, wheat, onions and foods with gluten. Cats do not digest these foods well and it could make them sick.
Feed your cat liver not more than twice per week. Ground turkey or beef is fine too. If your cat needs to gain weight, salmon is an excellent source; tuna is also fine as long it is packed in water with no spice additives.
Amino acids found only in animal protein are necessary for a cat’s diet. Serious depletion of amino acid rich foods could cause health problems including kidney failure, blindness, cardiac illness and death.
- Miss Kitty’s Delights
- Sneezy’s Soup de Sardine
- Ginger’s Yumsli
- Piglet’s Meat n’ Oats
- Buster’s Power Powder
- Puck’s Potatoes
- Mr. Boo Chicken Croquettes
Miss Kitty’s Delights
3 cups gluten free flour
2 cups soy flour
1 cup wheat germ
1 cup cornmeal
1 cup nonfat dry milk
1/2 cup brewer's yeast
1 (15 ounce) can mackerel
5 tablespoons olive oil
1 tablespoon cod liver oil
2 cups of water or as needed
Preheat oven to 350 degrees
Combine dry ingredients in a large bowl. In a separate bowl, use a fork to cut the mackerel into small bits. Toss with oil and water. Combine mackerel mixture with dry ingredients and mix well. The dough will be thick so use your hands to mix.
Roll out the dough to 1/4" thickness and cut into 1/4" bits. Place the bits onto greased cookie sheets and bake for 25 minutes. While baking, turn the pieces so that they brown all over. Remove from heat and allow the treats to cool completely before removing and storing in an airtight container in the refrigerator. This recipe freezes very well for longer storage.
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Sneezy’s Soup de Sardine
2 cans of sardines
1 teaspoon olive oil
1 cup water
3 or 4 stalks of watercress, shredded
½ teaspoon fish sauce (optional)
Cook the sardines and olive oil in a frying pan on medium heat. As the mixture is heating use a fork to break up the sardines into small pieces. Add the cup of water and bring to a boil stirring frequently. Mash the sardines into it. Pour in the water and stir as it comes to a boil. Toss watercress into the pan. Stir and remove from heat and cool slightly. Puree with ½ teaspoon fish sauce.
1 tablespoon oats
1/2 banana, mashed
2 tablespoon plain yogurt
1/2 cup orange juice
1/4 apple, chopped
2 ounces berries
10,000 I.U. of Vitamin A from cod liver oil
150 I.U. of Vitamin E
1 tablespoon finely chopped raw vegetables; carrots or spinach work well
Combine oats and bananas, mixing thoroughly. Add apple, then orange juice, stir and add yogurt. Using a fork, mash berries and toss in with mixture. Allow 1 tablespoon as a serving size. Remember cats are not big on fruit & veggies – too much can cause diarrhea so go light with this Ginger’s Yumsli.
Piglet’s Meat n’ Oats
4 cups rolled oats
2 eggs
2 pounds of ground lean beef (or chicken, turkey, heart, rabbit or lamb)
1 tablespoon of Buster’s Power Powder (see below)
2 tablespoons of bone meal or 4,000 mg Calcium or 2 teaspoons of eggshell powder
10,000 I.U. Vitamin A (cod liver oil)
150 I.U. Vitamin E
1 tablespoon raw vegetables; finely chopped e.g. carrot, spinach
Cook rolled oats until soft, and then add to the rest of the ingredients, which are fed raw/uncooked. This will make about 12 cups. Feed your cat 1 to 2 cups a day depending on how large and active your cat is. Some liver can be added to the recipe but do not use just liver as the only meat.
Buster’s Power Powder
2 cups of nutritional yeast or brewer’s yeast
1/4 cup of kelp powder
1 cup of lecithin powder
1000 mg of Vitamin C (or 1/4 teaspoon of sodium acerbate)
Shake it all up together, refrigerate and add to this recipe and others if you like.
Puck’s Potatoes
3 cups boiled sliced potatoes
2 Tablespoons grated vegetables (carrots, celery etc.)
1/2 cup creamed cottage cheese
1 Tablespoon nutritional yeast
1/4 cup lactose free milk
1/4 cup grated cheese
Using a casserole dish alternate layers of potato, vegetables, cottage cheese and yeast. Pour milk on top and sprinkle with cheddar cheese. Bake about 15 minutes at 350F until cheese melts and slightly browns. Cool before serving. Instead of potato you can try the same amount of cooked oatmeal or cooked brown rice.
Mister Boo’s Chicken Croquettes
Yield: 2 to 3 dozen pieces
1-1/2 cups gluten free flour
1-1/2 cups rye flour
1-1/2 cups brown rice flour
1 cup wheat germ
1 teaspoon dried kelp or alfalfa
4 tablespoons olive oil
1 1/2 cups chicken broth or beef broth
1 pound ground chicken
1 to 2 tablespoons brewer's yeast
Preheat the oven to 350 degrees F.
In a large bowl, combine the first five dry ingredients. The slowly add oil, broth and chicken and mix thoroughly. Roll the dough to a thickness of 1/8 inch on a floured surface and then put on a greased baking sheet. Bake until golden brown. When cool, cut into small pieces and place in a container. Sprinkle the brewer’s yeast over the pieces. Refrigerate in an airtight container.
Cool then break into bite-size pieces. Place pieces in a bag with the brewer's yeast and shake to coat them. Store the leftovers in an airtight container in the refrigerator.
